Newly appointed PIC, will be attending certified food manager course in Virginia Beach in April.
- Critical: Package Integrity* (corrected on site)
Observation: Canned good item (beans) in dry storage area dented at seam of lid.
Correction: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly stored between use.(obeserved at station across from three compartment sink)
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface inside of microwave had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: Items were stored inside handwashing basin beside wash room.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items stored.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory next to the washroom.
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 - Cleaning Frequency and Restrictions
Observation: Floor in washroom, undernearth dishwashing machine and shelves 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.
- Mops - Drying Mops
Observation: Mop not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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03/04/2016 | Routine | |
| No violation noted during this evaluation. | 10/26/2015 | Follow-up | |
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chemical test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
Correction: Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: The chemical sanitizer was too weak.
Correction: Obtain a chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact surfaces of the ice machine used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of ice machine no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Equipment and Utensils, Air-Drying Required
Observation: pans were found stacked wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Pests - Removing Dead or Trapped Birds; Insects; Rodents; and other Pests
Observation: Dead or trapped roaches was found in the control device
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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10/15/2015 | Routine | |
Manager states he is waiting to here from corporate regarding resealing the floor in the walk-in cooler. Recommended for permit renewal. Permit issued.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls throughout kitchen noted in need of cleaning, mainly behind and under equipment. Manager states he is trying to obtain steam cleaning service.
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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05/04/2015 | Routine | |
New floor has been ordered for walk-in cooler, discussed added permanent splash guard between raw meat speed rack and vegetable storage in walk-in cooler. Logs well maintained. Manager due to renew food manager certification soon.
- Refuse - Using Drain Plugs
Observation: The refuse container used to store refuse/recycbles has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and walls throughout the kitchen 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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03/09/2015 | Routine | |
Left new food handler information and certified food manager schedule. Several fruit flies observed near drains but PIC states that their pest control company is working to abate the problem.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the rubber-lip on high pressure hose and can opener blade had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor in walk-in refrigertator is not maintained in good repair. Floor is not properly sealed.
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: Walls under the dishwasher and in dish area 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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12/04/2014 | Routine | |
Dish area very clean, all logs well maintained. Left on-line food handler information.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor in walk-in refrigerator is not maintained in good repair. Not sealed properly.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/02/2014 | Routine | |
Faucet on triple sink leaking, PIC states she has mentioned issue to maintenance are they are trying to schedule a time to come in a repair during non-working hours. Recommended for permit renewal. Permit issued.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the door leading to dining room is not corrosion resistant, nonabsorbent, and/or smooth. Paint has worn away, exposing bare wood. Repaint or repair.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of ice machine and under fryers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Indoor Areas - Surface Characteristics
Observation: The indoor floor material located in the walk-in refrigerator does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Epoxy floor has worn away, exposing concrete.
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
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05/21/2014 | Routine | |
New Food Code changes given and New Form 1-B issued. Cooking temperatures actively taken, temp logs maintained.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets on 2 of the 3 doors of True fridge in kitchen are damaged.
Correction: Repair or replace the True door gasket in accordance with the manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of grime, dirt, and/or other debris: nozzle of high pressure hose and inside of microwave.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Floor of walk-in refrigerator is not sealed properly and shelf on dish window are not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/24/2014 | Routine | |
Temperature logs maintained. Proper handwashing procedure obsereved. Kitchen well organized.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Two gallons of expired milk found in refrigerator, is unsound or adulterated. Cook discarded.
Correction: Ensure food is safe and unadulterated.
- Food Contact Surfaces; Cleanability*
Observation: The food contact surface of a few cutting boards are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Repair or replace the cutting boards 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.
- Floors, Walls, and Celings - Cleanability
Observation: Floor or floor covering in walk-in fridge is not smooth and easily cleanable. Floor material missing in middle of floor, preventing proper cleaning.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Open air gap under the sanitizing basin of triple sink 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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10/24/2013 | Routine | |
Spoke with Ms. Davis about obtaining a new CFM certificate and transferring other CFM certificates to Norfolk certificates. Facility well organized and proper handwashing and glove use exhibited. Recommended for Health Dept permit renewal. Permit issued.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the air gaps under three compartment sink, deflector plate in ice machine, knobs on oven had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor, hoses and dish machine in the dishwashing area 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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05/06/2013 | Routine | |
Gave CFM a new CFM and FHC schedule.
- Utensils - In-Use; Between-Use Storage
Observation: Scoop stored in dry goods with handle down. In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140°F and the container.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Shellfish container reused for storage of another product.
Correction: Discontinue the reuse of (shellfish containers) single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment and Utensils, Air-Drying Required
Observation: A few shallow metal pans were not found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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02/01/2013 | Routine | |
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