| No violation noted during this evaluation. | 12/02/2015 | Routine | |
| No violation noted during this evaluation. | 05/27/2015 | Routine | |
Discussed corrective actions to violations with the operator. Permit issued. Time as a public health control will be used for milk cheese, yogurt, and salads. Written policy established.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cheeseburgers were hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Milk, yogurt, chicken salad, and string cheese were cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
|
09/23/2014 | Risk Factor | |
Discussed the following with the operator: time as a public health control, date marking, cleaning, and single service storage.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Corndogs were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed cheese in the refrigeration unit was 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.
|
04/18/2014 | Risk Factor | |
Discussed the following with the operator: employee health, dented cans, cold storage and corrective actions to violations. Permit Issued.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean trays were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under shelving in the storage room need cleaning.
Correction: Clean floors.
|
10/22/2013 | Routine | |
Discussed the following with the operator: hand washing, glove use, & corrective actions to violations.
- 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed deli meats and cheese in the walk-in refrigeration unit was 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.
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Employee Accommodations, Designated Areas
Observation: Area designated for employee drinks and storage is located so that it does not protect utensils at dish sink from contamination
Correction: Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The ceilings were noted in need of cleaning.
Correction: All ceilings must be cleaned as often as necessary to keep them clean.
|
05/02/2013 | Routine | |
Standardization Training with District Standardization Officer ( TJW & CCP)
No violation noted during this evaluation. | 03/28/2013 | Training | |
Restaurant representatives - add corrected or new information about Willis A. Jenkins Elementary School, 80 Menchville Road, Newport News, VA 23608 »