- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor: soda bag boxes.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Utensil were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service cups were found stored on floor.
Correction: Store single service in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at is being used for purposes other than washing hands: storing wiping clothes.
Correction: The handwash facility identified above is to be used for washing hands only
|
10/08/2015 | Routine | |
All violations were discussed and corrected at time of inspection.
- Refuse - Covering Receptacles
Observation: Observed filled refuse containers stored in the establishment containing food residue wastes without lids. Garbage can't be provided at hand sink. Please provide a receptacle at handsink to prevent dripping hands from contamination.
Correction: Cover all waste containers when not in continuous use.
|
03/18/2015 | Routine | |
Observation discussed & corrected with manager. Kitchen appears very clean & well maintained.
- Prohibitions (corrected on site)
Observation: Clean cutting boards were found stored on the handles of the three compartment sink..
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
|
08/27/2014 | Routine | |
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide sanitizer at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
|
02/27/2014 | Routine | |
Ice scoop handles can be stored in ice scoop handle up or on a clean surface safe from contamination.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Drinks stored in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All drinks must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- 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.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Correction: Provide chlorine at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
|
08/07/2013 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
|
12/17/2012 | Routine | |
Restaurant representatives - add corrected or new information about Jimmy John's (01-0203), 2712 North Mall Drive, Virginia Beach, VA 23452 »