Servicer called to come out and check sanitizer line on dish machine. Facility recommended for permit renewal. Food permit, copy of receipt and copy of application issued.
- Equipment - Good Repair and Proper Adjustment
Observation: Hand sink hot water nozzle at bar not working.
Correction: Repair the hand sink hot water nozzle at bar 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 hand sink hot water nozzle at bar, 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 gaskets on True freezer and True 2 door refrigerator are torn/damaged.
Correction: Repair or replace the True freezer and True 2 door refrigerator door gaskets in accordance with the manufacturer's specifications.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained daily by the establishment.
Correction: Maintain accurate temperature logs.
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12/02/2015 | Routine | |
Managers to sign up for Serv Safe class. Food handler cards for staff to be transferred from Hampton location. Once manager certificates are received, certificates need to be transferred over to Norfolk food manager certificates. There is a $10 transfer fee. Order in for gasket repair on refrigerator. Food permit, copy of receipt and application issued to kitchen manager.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to posses a valid certified food service manager's card. Food manager's certificate posted is not current.
Correction: Obtain a current certified food manager certificate and post current certificate.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets of the True 2 door fridge are torn.
Correction: Repair or replace the True 2 door gaskets in accordance with the manufacturer's specifications.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs at least three times a day.
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02/23/2015 | Follow-up | |
Received copy of updated menu. Copy of food temp chart, food manager and food handler class schedules left with manager. Food handler cards need to be kept on file at this facility.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to posses a valid certified food service manager's card. Food manager's certificate posted is not current.
Correction: Obtain a current certified food manager certificate and post current certificate.
- Temperature Measuring Devices
Observation: There was no temperature measuring devices located in units at bar.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Hot water nozzle on hand sink at bar and fryer door was observed in a state of disrepair and damaged.
Correction: Repair the hot water nozzle on hand sink and fryer door 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 hot water nozzle on hand sink and fryer door, 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 gaskets of the True 2 door fridge are torn.
Correction: Repair or replace the True 2 door gaskets in accordance with the manufacturer's specifications.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed broken glass inside cooler at bar.
Correction: Remove broken glass from cooler and clean and sanitize these surfaces for food contact.
- Handwashing Cleanser; Availability
Observation: Soap was not provided at the hand washing lavatory in bar area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Lighting, Intensity (repeated violation)
Observation: Light bulbs out under hood system.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Spray bottles are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items at bar area.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs at least three times a day.
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02/09/2015 | Routine | |
Kitchen manager has a Chesapeake certificate to transfer over to a Norfolk food manager certificate. There is a $10 transferring fee. Spoke with kitchen manager about separating fire extinguishers from other items on shelf. Informed by kitchen manager that hood cleaning service to mail sticker to post on hood. Copy of food temperature, dishwasher temp chart, food handler training information, food manager class schedule and minimum internal cooking temp sheet given to kitchen manager.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Walk-in freezer door seal in disrepair. Observed some ice around seal of door. Spray nozzle at compartment sink in need of repair. Hot water nozzle at hand sink located on left side of bar is not working.
Correction: Repair the door seal around walk-in freezer, spray nozzle at compartment sink and hot water nozzle at hand sink at bar 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 walk-in freezer door seal, spray nozzle at compartment sink and hot water nozzle at hand sink at bar, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Ice machine in need of cleaning.
Correction: Clean and sanitize these surfaces for food contact.
- Lighting, Intensity (repeated violation)
Observation: Three lights out under hood system.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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09/12/2014 | Routine | |
Walk-in cooler registered at 32 degrees. Walk-in freezer product is frozen. Refrigeration and product checked. Informed manager that thermometers must be kept inside all refrigeration units. Copy of food manager class schedule, food handler class schedule, Form 1B, temperature logs for food temp and dishwasher given to manager. Facility recommended for permit. Food permit, copy of application and receipt given to manager. Informed manager to post original food permit where it is visible.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket on the Dany sauce fridge is torn/damaged.
Correction: Repair or replace the Danby sauce fridge door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Hot water nozzle for hand sink on left side of bar is not working.
Correction: Repair the hot water nozzle 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 hot water nozzle, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: Ice machine filters observed dusty and outside of ice machines in need of cleaning.
Ice bend lids stored on floor.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
Clean and sanitize ice bend lids and store lids onto of ice bends.
- Lighting, Intensity (repeated violation)
Observation: Two lights under hood system.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Spray bottles are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Spray bottles are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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04/01/2014 | Routine | |
Spoke with certified food manager concerning transferring Serv Safe certificate over to a Norfolk certified food manager certificate. Spoke with cfm concerning grease trap and FOG program. Hood system will be due for cleaning in September. Informed manager to have servicer post correct recleaning date once serviced. Door gaskets ordered for replacement on True 2 door fridge. Spoke with cfm concerning the use of ice bends at bar, labeling of contents in spray bottles, proper storage of personal items, kitchen floor, and having staff recheck refrigeration for thermometers in all units.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located inside some refrigeration units.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets on the True 2 door fridge are damaged/torn.
Correction: Repair or replace the door gaskets on the True 2 door fridge in accordance with the manufacturer's specifications.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing sinks used by food employees.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted under hood system. Two lights out under hood system.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Observed some spray bottles not properly labeled at bar area.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment daily.
Correction: Maintain accurate temperature logs.
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08/13/2013 | Routine | |
Spoke with staff concerning issues to be addressed.
- Temperature Measuring Devices (repeated violation)
Observation: The temperature measuring device located inside keg cooler is not easily readable.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the salad prep unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets of the units for storing sauces and salad prep unit is damaged/ torn.
Correction: Repair or replace the door gaskets on units storing sauces and salad prep unit in accordance with the manufacturer's specifications.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted under hood system in kitchen. Observed three light bulbs not properly working.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Observed some spray bottles not properly labeled with its contents.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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04/08/2013 | Routine | |
Spoke with owner concerning the posting of certified food manager certificate. Spoke with owner concerning hood system, walk-in keg cooler, walk-in freezer and newly hired employee. Copy of food handler class schedule given to owner. Refrigeration and product checked are holding at proper temperatures. Facility is recommended for permit. Once application and permit fee is received and processed, Health permit will be issued.
No violation noted during this evaluation. | 12/03/2012 | Routine | |
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