Hair restraints and glove use in use. Handwashing observed. Personnel did very well in answering food safety and employee health question. Food is discarded after each meal and when returned from customers. Deliveries are observed. Sanitizers were with in normal limits. EHS educated on bad and good dented cans. Pasteurized milk and eggs are used. Food Temperatures in required limits. No additives used. EHS observed good date marking. Non-food contact surfaces of shelves observed very rusty and floors creating a non-smoothable non-cleanable surface.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the stainless steel shelves is not corrosion resistant, nonabsorbent, and/or smooth. EHS observed several shelves that have become very rusty creating a non-smoothable and noncleanable surface
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in kitchen is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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02/09/2016 | Routine | |
Per PIC no additives are used. No leftovers and all milk, juice and eggs are pasteurized. All food handler cards are current. No microwave cooking and roast are all precooked. No wild animal or mushrooms. Foods are discarded after meals
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. Personnel also had dificulty remembering signs and symptoms. EHS re-educated personnel on subject and provided flyers. Recommend periodically training to help personnel keep up with the information
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). EHS observed several (6) dented cans in the inventory right away. EHS educated all personnel on good and bed dents, what to look for and when to use the item right away. Items were removed from inventory.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the Hobart dishwashing heat sanitizing solutions.
Correction: Obtain a heat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces
Observation: The deep fryer side, ovens and handles of refrigeration units has accumulations of grime and debris.Recommend cleaning schedule be established to be conducted daily to prevent harboring conditions for pathogen growth and pest/rodent infestation.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station across from the deep fryer is being used as a dump station. EHS observed ice dumped in sink. EHS educated personnel on proper use of hadnwashing sink and to be used for no other purpose to prevent cross contamination.
Correction: The handwash facility identified above is to be used for washing hands only
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10/28/2015 | Routine | |
NOTES:
- No violations observed during inspection.
- All staff are currently up-to-date with District Food Handler cards.
- Reviewed Employee Health with kitchen manager.
No violation noted during this evaluation. | 07/17/2015 | Routine | |
NOTES:
- Observed good hand washing and glove use during inspection.
- RIR near rear of kitchen is out of order. Inside temperature reading at 54 degree F. No food is stored in the RIR. Work order has been placed.
- All staff are up-to-date with District Food Handler cards. However, eVirginia Food Handler cards are not recognized per City of Suffolk Ordinance.
- Ensure that all hot-holding foods are checked regularly on the line to ensure that the food does not enter the temperature danger zone.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Pureed meat and corn observed hot holding at improper temperatures (91 and 120 degree F). Food was immediately reheated for service during inspection.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: No wiping bucket was prepared in the kitchen.
Correction: Ensure that wiping buckets with proper chemical sanitation levels are prepared first thing and discarded and replenished at least every fours hours or when the water becomes cloudy and unclean, which may signal that sanitizer has lost minimum concentration level.
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04/17/2015 | Routine | |
NOTES:
- Good date-labeling observed.
- No cooking taking place during inspection.
- All staff are up-to-date with district Food Handler cards.
- Proper hand washing and glove use observed.
- Discussed Employee Health and Allergen awareness.
- Very good inspection.
- Person in Charge (corrected on site)
Observation: Staff entering the food preparation area for single service utensils.
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. ****Utensils relocated to dining room during inspection.
- Equipment - Cutting Surfaces
Observation: The cutting boards 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.
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01/20/2015 | Routine | |
NOTES:
- No cooking observed during inspection. Lunch was just recently served and cleaning was taking place.
- Properly working thermometers observed in all units.
- Observed proper hair restraints and glove use.
- Proper and frequent hand washing also observed.
- Reviewed Food Handler cards with kitchen manager. All employees are up-to-date.
- Discussed Employee Health with kitchen manager.
- No violations observed at time of inspection.
No violation noted during this evaluation. | 10/14/2014 | Routine | |
No violations at time of inspection. previous areas of damage to walls and ceiling have been plastered and painted.
Good hand washing
Food cards up to date
No violation noted during this evaluation. | 04/22/2014 | Risk Factor | |
- Physical Facilities in Good Repair
Observation: gap between wall ceiling in kitchen is not maintained in good repair
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: floor in dry storage noted 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.
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04/24/2013 | Routine | |
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