Permit must be posted in public view. Discussed.
- Equipment and Utensils - Multiuse, Characteristics (corrected on site)
Observation: The counter surface area in the drive through is made of cardboard.
Correction: Remove the cardboard to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the walk-in refrigerator.
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.
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring device located salad prep is not easily readable.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
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02/01/2016 | Routine | |
Violations discussed for correction.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers. (sugar)
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Uncovered food in freezer.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the low boy refrigerator.
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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Backflow Prevention Device, Design Standard (repeated violation)
Observation: The backflow or backsiphonage prevention device installed on the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. (double check valve for hose under pressure)
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in refrigerator.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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06/26/2015 | Routine | |
Observations corrected during the inspection.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. An open drink was stored in the Silver King refrigerator.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled dry and liquid food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ham cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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04/10/2015 | Routine | |
Restaurant in good sanitary condition!
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the low boy refrigerator.
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, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination. (floor)
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Backflow Prevention Device, Design Standard (repeated violation)
Observation: The backflow or backsiphonage prevention device installed on the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. (double check valve for hose under pressure)
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08/25/2014 | Routine | |
Violations discussed for correction.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Open package of sliced ham in walk-in refrigerator.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Backflow Prevention Device, Design Standard (repeated violation)
Observation: The backflow or backsiphonage prevention device installed on the mop is not identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. Double check valve needed where hose undr pressure is attached.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in ice machine area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents Drive up window not self-closing.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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04/22/2014 | Routine | |
Restaurant being maintained in good sanitary condition! Employee illness reporting form reviewed with PIC.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination. (open box of hamburger patties in walk-in freezer)
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination. (not inverted)
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Backflow Prevention Device, Design Standard
Observation: The backflow or backsiphonage prevention device installed on the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. (provide double check valve with atmospheric vent back-flow preventer for hose under pressure attached)
- Light Bulbs Protective Shielding
Observation: Light bulbs above ice machine not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Drive up window not self-closing.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair
Observation: ceiling in dining area is not maintained in good repair (leaking)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/14/2013 | Routine | |
The permit was renewed during the inspection. Observations discussed for correction.
- Person in Charge (corrected on site)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the refrigerator on the cook line.
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.
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09/10/2013 | Routine | |
Observations discussed for correction.
- 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
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
- Equipment and Utensils - Good Repair and Calibration
Observation: The thermometer in the refrigerator is not in good repair and/ or not accurate in the range of use.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The grated ceiling vents in the kitchen are dusty and 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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02/06/2013 | Routine | |
Restaurant representatives - add corrected or new information about Burger King #5322 (01-0019), 1609 General Booth Boulevard, Virginia Beach, VA 23454 »