| No violation noted during this evaluation. | 10/16/2015 | Follow-up | |
Discussed the following with the manager: (1) The freezers were noted in need of defrosting. (2) The manager took pro-active approach and implemented corrective actions the discrepancies noted during this inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the freezers.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed foods in the refrigeration unit were not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Beverage nozzle diffusers.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the concession counter was being used to clean beverage nozzles.
Correction: The handwash facility identified above is to be used for washing hands only
|
10/08/2015 | Risk Factor | |
Suggested labeling shelving of Frigidair refrigerator with returned/damaged food items with a sign stating not to use items. No current CFM. Provided class schedule. Permit issued.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Corn dogs in hot holding unit hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Returned items in Frigidair reach in cooler cold holding at improper temperatures. Foods are not resold and only used to count lost inventory.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: coffee machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
04/08/2014 | Routine | |
Facility completed renovations consisting of new electrical lines and cooking equipment. The snack bar was closed and a full inspection was not completed at this time. Wash, rinse, and sanitize all new equipment in accordance with the manufacturers directions prior to use. Post certified food manager certificates and permit.
- Food Storage - Clean and Dry Location
Observation: Bags of syrup on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Large black bag containing unsold food products (hotdogs in a bun and wrapper and pizzas) cold holding at improper temperatures. Manager stated the food products are stored in the unit and counted weekly for inventory and not for resale or consumption. Items are discarded after counting which is done by the district manager. The only other food products in this unit were rolls and pickles.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Recommend the food items be labeled and relocated. Do not store in the cold holding units used for food consumption.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: hot dog roller on front counter and lavazza (coffee) machine.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Caddy drawers (near hand sink), dish drainer, bottom shelves of several chest freezers and defrosting of several chest freezers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the rear kitchen
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vents over the popcorn machines at the front counter are not being cleaned
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
- Maintenance Tools - Storing Maintenance Tools
Observation: Pliers stored in caddy with food equipment.
Correction: Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
|
01/02/2014 | Routine | |
Renovations haven't started. Waiting for fire department approval for auto fry for plan approval.
- Equipment - Good Repair and Proper Adjustment
Observation: Ice cream freezer lid is broken and has frost build-up.
Correction: Replace the ice cream lid to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in storage closet with water, and wall behind soda machine needs cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
04/19/2013 | Routine | |
Restaurant representatives - add corrected or new information about Regal Greenbrier Cinema 13, 600 Jarman Rd., Chesapeake, VA 23320 »