No food being prepared at time of inspection. Discussed barriers for ready to eat foods / gloves used. Bleach used as a sanitizer (strips available). Informed the PIC that the fridge thermometer should be accessible. Reviewed food handler cards.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided a the hand washing sink in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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02/29/2016 | Risk Factor | |
Discussed violations with PIC. CFM not present. Prepack breakfast served, no leftovers and no hot holding. Discussed importance of good hand washing and no bare hand contact with ready to eat foods. Discussed employee health policy. Recommended for May permit.
- Equipment and Utensils - Durability
Observation: Plastic lid of corn container was chipped and damaged. Replace these items when they are in this condition.
Correction: Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Lighting, Intensity
Observation: No light inside reach-in fridge and over stove.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair
Observation: Leaks from faucet at the 3 compartment sink. PIC had just had it repaired and will follow up with plumber to get repaired again.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/12/2015 | Routine | |
Discussed menu, employee health and how ready to eat foods are handled. Reviewed food handler cards and left 2015 FHC schedule with PIC. Single serve items used, prepack breakfast, no leftovers kept and no hot holding done. Calibrated cooking thermometer at ice point. No violation noted during this evaluation. | 02/10/2015 | Routine | |
Permit renewal issued.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the tableware preventing its use.
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06/03/2014 | Routine | |
No violation noted during this evaluation. | 03/26/2014 | Risk Factor | |
Review the following with the person-in-charge: maintaining kitchen sanitation, hair restraint requirements, and proper handwashing practices.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: Employee working in the kitchen without a valid food handler's card.
Correction: (food handler's class schedule given to the person-in-charge) Maintain valid food handler cards for employees who work in the kitchen.
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10/28/2013 | Risk Factor | |
Recommend obtaining a digital probe thermometer. Permit renewal issued,
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located in the facility for monitoring the concentration of the quaternary ammonium sanitizing solutions.
Correction: Obtain a quaternary ammonium 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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05/31/2013 | Routine | |
Unable to verify the employment of a Certified Food Manager. Post the current Certified Food Manager's certificate in public view. No violation noted during this evaluation. | 01/15/2013 | Routine | |
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