Observed food handler cards. Did not observe employee health policy or temperature charts. Discussed the requirement for overhead protection for outdoor seating. Mini prep unit is not observed in good working order in lower compartment (disrepair). Instructed CFM not to store any PHF/TCS foods in lower compartment unless monitored with time as a public health control. No PHF/TCS foods were observed time and/or temperature abused. Not approved for permit.
- Employee Health (repeated violation)
Observation: Facility does not have an Employee Health Policy.
Correction: Implement an Employee Health Policy consistent with the Employee Health Policy of Form 1 B of the 2013 FDA Model Code and its 2015 Supplement.
- 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. Employee failed to wash their hands after handling raw meat with gloves on.
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: Preventing Contamination from Hands (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Bare hand contact observed behind the bar area with ice cubes (drink).
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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the Reach in Refrigerator (pimento cheese balls).
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Thawing (corrected on site)
Observation: Improper methods used to thaw beef products.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The certified food manager could not provide a digital food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket of the mini prep unit is observed damaged.
Correction: Repair or replace the prep unit door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Lower compartment of the mini prep unit was observed in a state of disrepair and damaged.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Did not observe available sanitizer behind the bar area.
Correction: Provide sanitizer at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located behind the bar is blocked, preventing access by employees for easy handwashing. Observed fryer equipment in the handsink to utilize as a dump sink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the fryer equipment preventing its use.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Observed sanitizer buckets in the kitchen stored directly on the floor surface.
Correction: Maintain at least 6 inches above the floor and stored separately from food, equipment, and single use items.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
|
03/30/2016 | Routine | |
All previous violations addressed. Approved for permit!
No violation noted during this evaluation. | 11/30/2015 | Follow-up | |
Prep Unit is still observed in disrepair. CFM stated technician replaced the freon elements. Observed damaged door gasket on bottom left hand corner of the door. Reiterated to CFM not to store PHF/TCS foods in unit until approval is given by the Health Department.
- Critical: Demonstration of Knowledge* (corrected on site) (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Small prep unit was observed in a state of disrepair and damaged. Unit is not maintaining proper cold holding temperatures.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the prep unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket of the Prep Unit on the bottom left hand corner is damaged.
Correction: Repair or replace the prep unit door gasket in accordance with the manufacturer's specifications.
|
10/21/2015 | Follow-up | |
Observed food handler cards, employee health policy, and temperature charts. Display CFM certificate in public view. Observed 2 dog bowls in outside dining area. Discussed with CFM the requirement that animals are not allowed in dining area (inside or outside). Maintain newly implemented cleaning schedule for facility.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Small prep unit was observed in a state of disrepair and damaged. Unit is not maintaining proper cold holding temperatures.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the prep unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
|
10/14/2015 | Follow-up | |
Did not observed food handler cards, employee health policy, or temperature charts. All PHF/TCS foods found time/temperature abused were voluntarily discarded.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Employee Health
Observation: Facility does not have an Employee Health Policy.
Correction: Implement an Employee Health Policy consistent with the Employee Health Policy of Form 1 B of the 2013 FDA Model Code and its 2015 Supplement.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken stored above raw beef product in the reach in freezer.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Food Contact Surfaces; Cleanability*
Observation: The nonfood contact surface of the prep table in the back is not smooth, contains cracks, chips, or pits and can not be easily cleaned due to white film peeling on bottom shelf.
Correction: Remove the white peeling film to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Equipment - Good Repair and Proper Adjustment
Observation: Small prep unit was observed in a state of disrepair and damaged. Unit is not maintaining proper cold holding temperatures.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the prep unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the main prep unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
Correction: Provide QAC sanitizer at proper concentration of 200 ppm or Bleach sanitizer of 100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Hand Drying Provision
Observation: No disposable towels were provided at the handwashing stations behind the bar. Observed 2 handsinks without paper towels.
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
- Physical Facilities in Good Repair
Observation: Lightbulb observed out underneath the ventilation hood system.
Correction: Replace the light bulb.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: All nonfood and food contact surfaces observed in need of cleaning.
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.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
|
10/06/2015 | Routine | |
Restaurant representatives - add corrected or new information about The Torch Bistro, 601 Orapax St., Norfolk, VA 23507 »