- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Wall or wall covering around walk in refrigerator is not smooth and easily cleanable. EHS observed wall trim around walk in refrigerator is in poor repair.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
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12/15/2015 | Follow-up | |
Great job of maintaining proper food temperatures.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the walk in freezer. EHS observed hamburger patties uncovered inside walk-in freezer..
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelves, hot holding units and reach-in coolers has accumulations of grime and debris. EHS observed dirt and grime build up in and around several pieces off equipment such as: Hot holding units, reach-in coolers, shelves etc. Facility in need of deep cleaning. EHS also observed grease build up in and around fryers.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. EHS observed single service items not inverted at salad prep station. EHS observed single service items uncovered in dry storage.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Critical: Backflow Prevention, Air Gap*
Observation: The diameter of the air gap between the water supply inlet and the flood level rim of the floor drain for drink machines is less than 1 inch. EHS observed drain lines for drink machine running directly into floor drain pipe, needs air gap of at least one inch.
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.
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster or outside refuse container was open or uncovered. EHS observed dumpster lid open.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures (corrected on site)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility. EHS observed trash on ground around dumpster. EHS observed trash on ground in dumpster enclosure.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering around walk in refrigerator is not smooth and easily cleanable. EHS observed wall trim around walk in refrigerator is in poor repair.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors around equipment noted in need of cleaning. EHS observed the floor around equipment in need of cleaning. Clean floor under shelving, shake machines, fryers and dry storage.
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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12/02/2015 | Routine | |
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the fryer area reach in, french fry reach in, salad prep table, walkin cooler and freezer and burger freezer.
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.
- Good Repair and Calibration of Thermometers
Observation: Thermometer in the drink reach in at the drive thru is broken.
Correction: Replace thermometer to ensure proper temperature measuring.
- Plumbing System Maintained in Good Repair
Observation: Faucet at the mop sink is dripping from under the handles.
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling, wall and outside of hood at the fryers observed with an accumulation of dust and debris.
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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06/04/2015 | Routine | |
- Person in Charge
Observation: Persons without current food handlers cards entering the food preparation, food storage, and/or warewashing areas are not in compliance with this Regulation.
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. City of Suffolk code requires all food employees to obtain and maintain a current food handlers card. Please have all current and potential food employees with expired or no food handlers card obtain one within 30 days of the inspection date.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: air curtain over the rear door.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: Floor throughout facility, including under storage racks and equipement 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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12/03/2014 | Routine | |
All employees require Suffolk health cards. Obtain cards within 30 days.
Sanitizing bucket 100ppm chlorine.
Hot food temps monitored and documented daily as well as cold holding equipment temps.
Thermometer properly calibrated daily.
No leftovers ever. No cooling.
All information reviewed with PIC.
No violation noted during this evaluation. | 05/21/2014 | Risk Factor | |
BK inspector present upon arrival for inspection. Policy, standards, regulations (VDH vs BK), quality control reviewed.
Time properly used as a public health control.
All kitchen staff possess current Suffolk health cards.
Good date labeling observed.
Chlorine used as sanitizer. Test kit provided. 3x sink properly set up- 100ppm.
Sanitizing buckets provided, however, <50ppm Ch present. CORRECTED.
Regular cooked food temps taken and documented per PIC.
Employee health policy reviewed and in place.
Recommend maintaining ambient temp of milk/juice RI <41F to ensure that safe temps are maintained even in times of frequent use (current ambient is 43F).
Coffee filtes unprotected. Provide protective covering.
- Critical: Employee Health* (corrected on site)
Observation: PIC unaware of reportable illnesses, reporting procedures, operator responsibility, etc.
Correction: Reviewed reportable illnesses, reporting procedures, operator responsibility, etc. in detail with PIC.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Boxed food items observed on floor of walk in freezer.
Correction: Store food items at least six inches off of floor to prevent contamination.
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09/26/2013 | Routine | |
Time properly used as a public health control.
All employees have current Suffolk health cards.
PIC knowledgeable of reportable illnesses.
Regular cooked food temps taken and documented 3x daily. Documentation provided.
Chlorine used as sanitizer. Test kit provided and properly demonstrated. Sanitizing buckets provided- 200ppm.
All information reviewed with PIC.
No violation noted during this evaluation. | 03/08/2013 | Risk Factor | |
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