- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Hood and filters noted in need of cleaning. Workorder placed.
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.
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10/20/2015 | Routine | |
Good job of maintaining proper food temperatures. Clean areas around fryer, oven and reach-in cooler
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the chest freezers. Observed fish and sausage uncovered.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings. Discussed ensuring that all foods are covered while in storage.
- 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: Obsered grease build up around and inside fryers and gril,l and food debris build up inside reach in cooler.
Correction: Maintain nonfood-contact surfaces of equipment clean. Discussed the need to clean as often as necessary to prevent build up.
- Kitchenware and Tableware (corrected on site)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Observed silverware improperly stored, displayed with food contact surface up.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination. Discussed proper storage of silverware with employees.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in throughout kitchen is not smooth and easily cleanable. Observed multiple tiles in poor repair.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Employee restroom observed without handwashing reminder signs.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. Left signs with owner ans instructions to install.
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06/17/2015 | Routine | |
- Person in Charge (repeated violation)
Observation: PERSONNEL entering the food preparation, food storage, and/or warewashing areas are not in compliance with this Regulation. Some workers still have no current food handlers cards.
Correction: Establish a barrier to food contamination by Informing employees, delivery and maintenance persons and pesticide applicators to comply with this Regulation when entering areas of the food establishment where food and food contact items are exposed. Individuals present in areas of a food establishment where food and food contact items are exposed presents a potential contamination risk. Please make mevery effort to correct this within 30 days of inspection.
- Non-Food Contact Surfaces
Observation: The overall kitchen and storage areas in need of a deep cleaning.
Correction: Clean the areas at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Ceiling tiles thoughout storage area observed with water stains or broken areas.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: vents and hood over cooking areas and the a/c filter above door leading to storage in the noted in need of cleaning. (work order has been placed for guy to clean hood system)
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.
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02/11/2015 | Routine | |
Sweet pickles and Summer Squash Relish offered for sale at the front counter. Only sold at facility. Please contact the Health Department to discuss process and give pH and temperature readings.
- Person in Charge
Observation: Personnel entering the food preparation, food storage, and/or warewashing areas are not in compliance with this Regulation. City of Suffolk Code requires all personnel handling or serving food to obtain and maintain a food handlers card.
Correction: Establish a barrier to food contamination by Informing employees, delivery and maintenance persons and pesticide applicators to comply with this Regulation when entering areas of the food establishment where food and food contact items are exposed. Individuals present in areas of a food establishment where food and food contact items are exposed presents a potential contamination risk. Please have all employees that need a food handlers card obtain one within 30 days.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that food items may be served raw and/or undercooked. Although there is a consumer advisory listed at the bottom of the menu, there are no stars next to the items that this advisory coordinates with.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Please place a star or asteriks next to the corresponding items that the consumer advisory applys to.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the ceiling fans and a/c vents in the kitchen area have accumulations of grime and debris and some food was observed on the floor of the dining area.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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10/15/2014 | Routine | |
All information reviewed with PIC.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: No date labeling observed.
Correction: Implement labeling of RTE food items as to date of disposition.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: Consumer advisory not properly depicted on menu.
Correction: Provide consumer advisory as reviewed in detail.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Single use containers improperly re-used for food storage.
Correction: Single use containers are for one time use only.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Unlabeled pink powder observed in chemical storage area.
Correction: Properly label chemical containers as to contents.
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05/27/2014 | Routine | |
Violations discussed for correction. All critical violations corrected during inspection. All employees are required to obtain a current Food Handlers' Card from Western Tidewater Health District.Good personal hygiene observed. Good cooking temperature and hot/cold holding temperature observed. Employees washed hands properly when needed. Facility is maintained in a sanitary condition during inspection.
- Critical: Cooling* (corrected on site)
Observation: Beef tips cooled from previous night noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
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02/27/2013 | Routine | |
Restaurant representatives - add corrected or new information about Bunny's Restaurant, 1901 Wilroy Rd., Suffolk, VA 23434 »