Transfer CFM to Norfolk Health Dept. Post Permit and CFM in view of public. EHS made sure facility was re-supplied with sanitizer and was at proper concentration. Transitioned to chlorine sanitizer (50-100 ppm). Permit Issued.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Hair Restraints - Effectiveness
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.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use (knife and strainer stored on soiled surfaces).
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 135°F and the container.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the lids/pans that are encrusted with debris are no longer smooth and easily cleanable. Observed storage container lined with paper.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices
Observation: Not all units contained temperature measuring devices.
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 tops to two of the frozen wells were observed broken/melted. Lid holder at drive thru window needs to be repaired.
Correction: Repair the above equipment 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 above equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (corrected on site)
Observation: The chemical sanitizer was too weak in 3 compartment sink and wiping cloth buckets.
Correction: Use sanitizer test kit to check sanitizer concentration frequently. Change sanitizer as needed to maintain proper concentration of sanitizer for sanitizing food contact surfaces.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: inside of large ice scoop and inside ice machine on dispenser.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Pans observed unable to be cleaned properly due to accumulation of carbon.
Correction: Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of pieces of equipment were observed with accumulations of grime and debris: clean shelf under food board (greased observed accumulated here), shelving by drive thru window accumulated with dust and debris, clean the inside of the microwave (food debris observed under paper in microwave), clean inside 1 dr undercounter refrigerator - debris accumulation observed, clean storage containers used for storage of individual service packets of sauces etc...
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils - Food Contact Surfaces and Utensils (corrected on site)
Observation: The food-contact surfaces could not be sanitized, because facility ran out of sanitizer.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
- Tableware - Soiled and Clean Tableware (corrected on site)
Observation: Soiled containers were observed in 1 dr make unit with clean containers. Strainer and lid observed soiled in clean dish area.
Correction: Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Entire facility observed in need of cleaning: floors, walls and in hard to reach areas around equipment. Water was observed pooling around ice machine and near oil holding area - from overflow of ice - entire area needs to be cleaned.
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.
|
12/03/2015 | Routine | |
Floors to be cleaned under the beverage machines in the front customer service area.
Male food worker observed with wrist watch while preparing/handling food intended for customer consumption.
Permit, and Manager's certificate to be conspicuously displayed to the public. Food handler's cards observed. Frequent handwashing observed. Facility is well maintained and clean. Hours of operation: 5:30am-12am Sun-Thurs 5:30-1am Friday and Saturday. Approved for permit. Application filled out by manager, will be assigned when printed.
No violation noted during this evaluation. | 11/10/2014 | Risk Factor | |
CFM present. Spoke with manager regarding employee health policy. Form 1B and code updates left with operator. Food handlers class schedule left with manager. Spoke with manager regarding power washing floors and walls and repairing the walk-in refrigerator door so that it will self-close. Maintenance/refrigeration company contacted to repair walk-in refrigerator. Adequate refrigeration observed though walk-in refrigerator not functioning. Dumpster area observed in good repair. 2 hour follow-up on 05/09/14.
- Critical: Demonstration of Knowledge*
Observation: Six food service employees were working in the food service establishment without having valid food service cards. No food handler's cards observed at any time of the inspection.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Ready-to-eat sliced cheese, cut lettuce, sliced ham, and raw bacon were observed to be cold holding at improper temperatures of 46-51°F in the walk-in refrigerator in the kitchen. Food items were removed from unit and held in adequate refrigeration
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Cooling, Heating, and Holding Capacities
Observation: The walk-in refrigerator was not sufficient to meet the food storage demands of the establishment. Said unit observed at an ambient temperature of 47°F at the time of the inspection. Door to unit does not self-close, not allowing for proper cold holding. Food items removed from unit and held in adequate refrigeration. Refrigeration company called and advised of emergency.
Correction: Provide additional cold holding units necessary to maintain food items at 41°F. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Good Repair and Proper Adjustment
Observation: Heavy accumulation of grease observed on the compressor next to the equipment storage shelf in the rear kitchen.
Correction: Repair the compressor 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 compressor, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: Door for the one door lowboy refrigerator across from the 3-compartment sink, was observed in a state of disrepair and damaged.
Correction: Repair the one door lowboy refrigerator 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 one door lowboy refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Ventilation - Mechanical Ventilation
Observation: Ventilation is not sufficient to keep rooms free of excessive obnoxious odors. No ventilation provided in the employee/patron male/female toilet facilities.
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
- Critical: Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests. Live drain flies observed crawling and resting on the wall under the coffee machine in the drive thru area.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Tiled floors and walls throughout the kitchen noted with food spillage, mold accumulation, grease build-up and food splatter, and 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.
|
05/09/2014 | Routine | |
Follow-up done to assess proper repair of walk-in refrigerator in the kitchen. Technician from Hunter Mechanical was present and repairing unit at the time of inspection. As per technician, the compressor/fan compartment was completely frozen over not allowing for proper air circulation. Unit tested at 43
°F and was steadily dropping. Technician will search for the correct hinge to ensure that the refrigerator door will self-close. Food items can be placed in the unit once the ambient temperature test at 41°F.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Six food service employees were working in the food service establishment without having valid food service cards. No food handler's cards observed at any time of the inspection.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: Ready-to-eat sliced cheese, cut lettuce, sliced ham, and raw bacon were observed to be cold holding at improper temperatures of 46-51°F in the walk-in refrigerator in the kitchen. Food items were removed from unit and held in adequate refrigeration
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Heavy accumulation of grease observed on the compressor next to the equipment storage shelf in the rear kitchen.
Correction: Repair the compressor 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 compressor, 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: Door for the one door lowboy refrigerator across from the 3-compartment sink, was observed in a state of disrepair and damaged.
Correction: Repair the one door lowboy refrigerator 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 one door lowboy refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Ventilation - Mechanical Ventilation (repeated violation)
Observation: Ventilation is not sufficient to keep rooms free of excessive obnoxious odors. No ventilation provided in the employee/patron male/female toilet facilities.
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
- Critical: Pests - Controlling Pests* (repeated violation)
Observation: Premises are not being routinely inspected for evidence of pests. Live drain flies observed crawling and resting on the wall under the coffee machine in the drive thru area.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Tiled floors and walls throughout the kitchen noted with food spillage, mold accumulation, grease build-up and food splatter, and 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.
|
05/09/2014 | Follow-up | |
Great hand washing observed between glove use. Informed CFM that NDPH only recognizes 3 years of ServSafe. Permit was issued.
No violation noted during this evaluation. | 11/12/2013 | Routine | |
No violations at time of inspection. Discussed with manager about obtaining City of Norfolk CFM certifications. Change of ownership application is still pending. Met with and interviewed Roosevelt Jones Store manager and left copy of inspection report with him.
No violation noted during this evaluation. | 12/06/2012 | Routine | |
Restaurant representatives - add corrected or new information about Burger King, 8506 Hampton Blvd., Norfolk, VA 23505 »