Additional certified food manager
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Two handsink nozzles in kitchen not working. Two compartment sink nozzles in need of repair.
Correction: Repair the hand sink and two compartment sink nozzles 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 nozzles, 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 buildup inside freezer.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities in Good Repair
Observation: Ceiling in dry storage room in need of repair due to peeling paint.
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 need cleaning around dishwasher area.
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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03/15/2016 | Routine | |
Viewed daily checklist, temperature log sheets, certified food manager certificates and food handler cards. Servicer arrived on site during inspection to service hood system.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed ice buildup inside lo freezer. Observed black/pink buildup on white tray inside ice machine.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor behind ice machines in hallway 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.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Observed unlabeled spray bottles in dishwashing 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.
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12/10/2015 | Routine | |
Application filled out during inspection. Food permit fee due. Facility changing L.L.C. Spider Pest control regular service conducted on 09-9-15. R4 Beverage air unit not in use ( sign posted in front of unit). Check light fuxtures near walk-in freezer, three compartment sink and lobby unit.
- Ventilation Hood Systems; Filters
Observation: Observed gaps in filters under hood system.
Correction: Secure filters so there are no gaps.
- 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Cold nozzle missing at handsink, leaking around splash shield. Cold nozzle not working at handsink, water leaking from hose under handsink.
Correction: Repair the handsinks 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 handsinks, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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09/10/2015 | Routine | |
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in prep unit located on left the left.
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of grime and debris on the following food contact surfaces: metal rack next to coca cola unit, walk-in freezer (ice buildup on condensate pipe)
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under hood system 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.
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12/18/2014 | Routine | |
Certified food manager certificate need to be transferred over to a Norfolk food manager certificate. There is a $10 transferring fee. Engineer working on making repairs to gaskets on refrigeration units. Beverage air box under repair. Silver prep unit vegetables on top, no product in bottom and engineer checking gauge. Bar area is clean. Reminder: Have staff continue to monitor all refrigeration units and record temps for all units daily. Copies of food temp and dishwasher temp chart given to general manager.
- Ventilation Hood Systems; Filters
Observation: Openings observed in grease extraction filters in back hood system.
Correction: Alter or replace this equipment so that the filters can be easily removed for cleaning and replacement. Secure filters so there are no openings.
- Sanitizing Solutions, Testing Devices
Observation: Buckets of wiping cloth sanitizer registering at improper concentration.
Correction: Adjust sanitizer to register at proper concentration.
- Lighting, Intensity
Observation: Light fixture over prep table out.
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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07/16/2014 | Routine | |
New engineer on site. Spoke with kitchen manager, general manager and engineer in reference to kitchen. Copy of 2014 Food Manager and Food Handler class schedules given to general manager. Copy of Food Temperature and Dishwasher charts given to kitchen manager. Food permit, copy of application and receipt issued.
No violation noted during this evaluation. | 01/15/2014 | Follow-up | |
Spoke with general manager and chef upon arrival for follow-up inspection. Inspection conducted with chef and general manager. Maintenance on site making repairs to walk-in freezer floor. Received paperwork from general manager for order of Beverage air door gasket. Informed chef and general manager to contact me once all repairs have been completed.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Walk-in freezer door was observed in a state of disrepair and damaged. Walk-in freezer not closing properly causing ice buildup in unit. Broken tiles observed at entrance door of walk-in freezer.
Observed some handsink faucets in disrepair and not opeartional for employees to use.
Correction: Repair the walk-in freezer door, walk-in freezer tiles and handsinks 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, walk-in freezer tiles and handsinks, 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 Beverage air fridge at cookline is damaged/torn.
Correction: Repair or replace the Beverage air door gasket in accordance with the manufacturer's specifications.
- Lighting, Intensity (repeated violation)
Observation: Light fixture under hood system need additional repairs. Light fixture next to hood system also need some repair due to improper functioning of lighting.
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
- Physical Facilities in Good Repair
Observation: Observed damaged tiles on kitchen fllor due to possible leaking from pipes underneath tiles. Opening observed in wall over walk-in cooler.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repair damaged tiles on floor in kitchen along with any leaking from pipes underneath tiles and repair opening in wall over walk-in cooler.
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10/29/2013 | Follow-up | |
Spoke with chef and general manager concerning inspection and issues that need addressing. The product checked during inspection was holding at proper temperatures. Chef to bring in certified food manager certificate to post. Informed general manager that any unused equipment not being used or if there are no plans to use the equipment to have equipment removed. Continue to monitor and record temperatures daily. Follow up inspection scheduled for October 29, 2013.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Walk-in freezer door was observed in a state of disrepair and damaged. Walk-in freezer not closing properly causing ice buildup in unit. Broken tiles observed at entrance door of walk-in freezer.
Observed some handsink faucets in disrepair and not opeartional for employees to use. a
Correction: Repair the walk-in freezer door, walk-in freezer tiles and handsinks 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, walk-in freezer tiles and handsinks, 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 Beverage air fridge at cookline is damaged/torn.
Correction: Repair or replace the Beverage air door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: ice buildup in freezer box.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact surface of the mixer bowl used to prepare potentially hazardous food items is rusty.
Correction: Discard rusty mixer bowl and provide a mixer bowl with a smooth cleanable surface with no rust.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted under system. Observed 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
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10/15/2013 | Routine | |
Can opener and can opener holder were cleaned during inspection. Spoke with chef concerning inspection and issues to be addressed.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket/seal around walk-in freezer door unsecure.
Correction: Repair or replace the walk-in freezer door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Hose attachment needed at steamer for water to properly drain. Observed water draining out of pipe on floor then into drain.
Correction: Repair the hose attachment on steamer 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 hose attachment on staeamer, 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: Observed accumulations of grime and debris on the following food contact surfaces: can opener/ can opener holder, rack next to reach-in #1, surfaces at bar area(dust buildup)
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Backflow Prevention, Air Gap*
Observation: No air from hose on steamer for water to properly flow into drain.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
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06/18/2013 | Routine | |
Extensive cleaning in kitchen by chef prior to arrival for inspection. Temperature logs are posted at units and maintained current. Copy of food manager class schedule given to chef. Viewed recent shellfish tags.
No violation noted during this evaluation. | 02/20/2013 | Routine | |
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