Tabernacle Baptist Church, 444 Halifax Street, Petersburg, VA 23803 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Tabernacle Baptist Church
Address: 444 Halifax Street, Petersburg, VA 23803
Type: Full Service Restaurant
Phone: 804 733-6541
Total inspections: 5
Last inspection: 11/16/2015
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Inspection findings

Inspection date

Type
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands in that employee observed touching toasted ham, cheese and tomato sandwiches with bare hands in the kitchen food prep area.
    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.
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: Dispensing utensils improperly stored between uses in that plastic ice scoop observed stored in direct contact with the top of the ice machine.
    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.
  • 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 chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
11/16/2015Routine
  • Single-Service and Single-Use Articles, Use Limitation
    Observation: Manufacturer containers were observed reused for the storage of green beans.
    Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Single service items observed stored on the floor.
    Correction: Store single service items at least 6" off the floor.
04/08/2015Routine
No violation noted during this evaluation.07/23/2014Risk Factor
No violation noted during this evaluation.01/15/2014Risk Factor
No foods prepared or served during inspection
No violation noted during this evaluation.		05/23/2013Risk Factor

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