Peninsula Health District
416 J. Clyde Morris Blvd, Newport News, VA 23601 | Visit Official Website
VDH Home | Peninsula Health District | Bayside of Poquoson Health and Rehab | Health Care Food Facility | Routine

Bayside of Poquoson Health and Rehab

1 Vantage Drive Poquoson, VA 23662
Status: Permitted

Health Care Food Facility | Routine

December 5, 2022
Score & Grade: Grade:
Observations & Corrective Actions

2: 55 There is no person in charge with a valid Food Protection Manager Certification from an accredited agency recognized by the Conference for Food Protection.
Corrective Actions: Obtain a valid CFM certificate when cooking raw animal foods.

3: 0080 (A) (C) When asked the PIC could not provide an employee health policy for the food employees.
Corrective Actions: Inspector provided FDA Form 1B for use within the facility.

5: 255 The food establishment does not have written procedures for cleaning up vomiting or diarrheal events that happen in the facility.
Corrective Actions: Provide a written plan for employees to follow when responding to a vomiting or diarrhea events with discharge of vomitus or fecal matter onto food surfaces that includes the procedures for cleaning and sanitizing affected areas, disposing of the discharge and contaminated food items, and protecting employees while they respond to a vomiting or diarrheal event. Inspector provided VDH guidance for clean-up.

8: 160 Food employee failed to wash hands after touching chemical container with gloved hands. Then proceeded to work with food.
Corrective Actions: Employee corrected on the spot. Ensure washing hands when changing tasks.

40: 200 Employees observed wearing jewelry on their arms and hands while preparing food.
Corrective Actions: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.

44: 1960 Metal pans observed stacked while still wet.
Corrective Actions: Stagger dishes to allow for ai drying.

47: 1580 The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Corrective Actions: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.

47: 1150 Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Plastic plate covers and plastic carts.
Corrective Actions: Repair or replace plastic plate covers and plastic carts.

47: 1060 Wood behind the handwashing sink is not sealed.
Corrective Actions: Seal wood behind hand sink to make easily cleanable and non absorbent.

48: 1520 PIC did not provide a maximum registering thermometer or thermal strips to be used to test the high heat dish machine.
Corrective Actions: Obtain either a maximum registering thermometer or thermal strips meant to be run through the dish machine to ensure proper sanitizing temperatures.

48: 1830 Soiled items were observed loaded into the ware washing machine improperly. Observed over stocking of silverware in the dish rack. Silverware was stacked which would not allow for proper cleaning and sanitizing.
Corrective Actions: Do not overload the dish racks to ensure food contact surfaces are properly cleaned and sanitized. Employee corrected overstocking of dish rack.

49: 1800 The following equipment noted in need of cleaning: gaskets on coolers, interior of coolers and microwave interior.
Corrective Actions: Clean equipment as often as needed to keep clean.

55: 3180 Floors, walls and ceilings noted in need of cleaning. Black growth in the closet next to the chemical storage.
Corrective Actions: Clean the floors, walls and ceilings.

55: 3170 Some walls and coving noted in disrepair. Ceiling noted in need of repair.
Corrective Actions: Repair or replace: walls, wall coving and ceiling tiles.

Additional Comments

Work order already in place for leak on plumbing pipes. Do not store personal items (phone) on drain boards. Remove jacket from boxes in the facility. Recommend for permit renewal.

Food Temperatures
Description Temperature State of Food
Pork chop 38 °F Cold Holding
Canned fruit 38 °F Cold Holding
hotdog 162 °F Reheating
Beans 197 °F Reheating
Pork sausage 157 °F Cooking
Vanilla pudding 39 °F Cold Holding
Green beans 188 °F Reheating
Lima beans 37 °F Cold Holding
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
Sanitizer bucket chemical 200 Quat
Hobart machine high heat 171 plate thermometer 191 °F
3 compartment sink chemical 300 Quat
No records found
Equipment Temperatures
Description Temperature
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
OUT
2 Certified Food Protection Manager
Violation
Observations
Employee Health (0 points)
OUT
3 Management awareness, policy present.
COS Violation
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
OUT
5 Procedures for responding to vomiting and diarrheal events
COS Violation
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands (0 points)
OUT
8 Hands clean & properly washed.
COS Violation
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
Compliant
Observations
IN
10 Adequate handwashing facilities supplied & accessible.
Compliant
Observations
Approved Source
IN
11 Food obtained from approved source.
Compliant
Observations
NO
12 Food received at proper temperature.
Compliant
Observations
IN
13 Food in good condition, safe, & unadulterated.
Compliant
Observations
NA
14 Required records available: shellstock tags, parasite destruction.
Compliant
Observations
Protection from Contamination
IN
15 Food separated & protected.
Compliant
Observations
IN
16 Food-contact surfaces: cleaned & sanitized.
Compliant
Observations
IN
17 Proper disposition of returned, previously served, reconditioned, & unsafe food.
Compliant
Observations
TCS Food Time/Temperature
IN
18 Proper cooking time & temperatures.
Compliant
Observations
IN
19 Proper reheating procedures for hot holding.
Compliant
Observations
NO
20 Proper cooling time & temperatures.
Compliant
Observations
IN
21 Proper hot holding temperatures.
Compliant
Observations
IN
22 Proper cold holding temperatures.
Compliant
Observations
IN
23 Proper date marking & disposition.
Compliant
Observations
NA
24 Time as a public health control: procedures & record.
Compliant
Observations
Consumer Advisory
NA
25 Consumer advisory provided for raw or undercooked foods.
Compliant
Observations
Highly Susceptible Populations
IN
26 Pasteurized foods used, prohibited foods not offered.
Compliant
Observations
Chemical
NA
27 Food additives: approved & properly used.
Compliant
Observations
IN
28 Toxic substances properly identified, stored & used.
Compliant
Observations
Conformance with Approved Procedures
NA
29 Compliance with variance, specialized process, & HACCP plan.
Compliant
Observations
Safe Food and Water
NA
30 Pasteurized eggs used where required.
Compliant
Observations
IN
31 Water & ice from approved source.
Compliant
Observations
NA
32 Variance obtained for specialized processing method.
Compliant
Observations
Food Temperature Control
IN
33 Proper cooling methods used, adequate equipment for temperature control.
Compliant
Observations
NO
34 Plant food properly cooked for hot holding.
Compliant
Observations
NO
35 Approved thawing methods used.
Compliant
Observations
IN
36 Thermometers provided & accurate.
Compliant
Observations
Food Identification
IN
37 Food properly labeled, original container.
Compliant
Observations
Prevention of Food Contamination
IN
38 Insects, rodents, animals absent.
Compliant
Observations
IN
39 Contam. prevented during food prep., storage, display.
Compliant
Observations
OUT
40 Personal cleanliness.
Violation
Observations
IN
41 Wiping cloths: properly used & stored.
Compliant
Observations
IN
42 Washing fruits & vegetables.
Compliant
Observations
Proper Use of Utensils
IN
43 In-use utensils properly stored.
Compliant
Observations
OUT
44 Utensils, equip. & linens: stored, dried, handled.
Violation
Observations
IN
45 Single-use & single-serve articles: stored & used.
Compliant
Observations
IN
46 Gloves properly used.
Compliant
Observations
Utensils, Equipment, and Vending (0 points)
OUT
47 Food & non-food contact surfaces cleanable, properly designed, constructed & used.
Violation
Observations
OUT
47 Food & non-food contact surfaces cleanable, properly designed, constructed & used.
Violation
Observations
OUT
47 Food & non-food contact surfaces cleanable, properly designed, constructed & used.
Violation
Observations
OUT
48 Warewashing-installed, maintained & used, test strips.
Violation
Observations
OUT
48 Warewashing-installed, maintained & used, test strips.
COS Violation
Observations
OUT
49 Non-food contact surfaces clean.
Violation
Observations
Physical Facilities
IN
50 Hot & cold water available, adequate pressure.
Compliant
Observations
IN
51 Plumbing installed, proper backflow devices.
Compliant
Observations
IN
52 Sewage & waste water properly disposed.
Compliant
Observations
IN
53 Toilet facilities: constructed, supplied, clean.
Compliant
Observations
IN
54 Garbage/refuse properly disposed, fac. maintained.
Compliant
Observations
OUT
55 Physical facilities intalled, maintained & clean.
Violation
Observations
OUT
55 Physical facilities intalled, maintained & clean.
Violation
Observations
IN
56 Adeq. ventilation & lighting, designated areas used.
Compliant
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