No violation noted during this evaluation. | 12/18/2015 | Risk Factor | |
- Exceptions (corrected on site)
Observation: Open door between smoking and non-smoking areas.
Correction: A door that meets the requirements of the Uniform Statewide Building Code must be installed between the smoking area and non-smoking area of the restaurant.
- Smoking in Non-Smoking Areas
Observation: Person observed smoking in non-smoking area of restaurant.
Correction: Owner or PIC must prohibit smoking in non-smoking areas of restaurant.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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05/20/2015 | Routine | |
No violation noted during this evaluation. | 11/19/2014 | Routine | |
clean and well maintained. No violation noted during this evaluation. | 07/08/2014 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The cook chewing gum in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: Do not chew gum in food prep areas.
- Food Storage - Clean and Dry Location
Observation: Uncovered food stored in the refrigeration unit, drink boxes stored outside.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Critical: Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials(RAID) found in the food establishment.
Correction: Remove unnecessary poisonous or toxic materials.
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03/10/2014 | Routine | |
For Serve safe classes call Candy Cofer at 863-1652.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
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09/17/2013 | Risk Factor | |
all hot and cold holding checked was in compliance. For Serve Safe classes call Candy Cofer at 863-1652. Also serve safe is now available online in several languages. No violation noted during this evaluation. | 05/06/2013 | Risk Factor | |
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