Store room observed with smooth, durable, easily cleanable walls and floors. Great job! Observed cooling logs, food handler cards, employee health policy, temperature charts, and cooking charts.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of frozen raw animal foods stored in such a manner that may cause cross contamination. Observed frozen raw chicken stored above frozen RTE foods (chicken nuggets and french fries) in the M3 Turbo Air Freezer.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site) (repeated violation)
Observation: Observed accumulations of grime and debris on the following food contact surfaces: Slicer equipment.
Correction: Clean and sanitize these surfaces for food contact.
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12/15/2015 | Routine | |
Observed purchase order for sink along the cookline. Pest control company (Western) will be conducting vent power washing for mechanical dishwasher per representative results of infestation assessment. Observed confirmation of bid for the dry storage room. All other violations addressed. Approved for permit.
No violation noted during this evaluation. | 05/19/2015 | Follow-up | |
Observed food handler cards, employee health policy, and temperature charts. Cooling charts need to be maintained. New CFM needs to have Serve Safe certificate transferred to Norfolk certificate. Permit will be granted upon compliance of violations listed in this inspection.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
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. Observed employee changing gloves after loading soiled dishes and before handling clean dishes. Hands must be washed in between soiled to clean activities with glove use.
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.
- Food Contact Surfaces; Cleanability* (corrected on site)
Observation: The food contact surface of the metal fryer scoop is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Repair or replace the metal fryer scoop to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of grime and debris on the following food contact surfaces: slicer
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required
Observation: Various basins and serving dishes were found stacked wet after processing through the high temp mechanical dishwasher..
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Critical: Handwashing Lavatory (repeated violation)
Observation: There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280) Handsink by the cookline observed removed.
Correction: Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies. Replace handsink back to the original approved location.
- Critical: Handwashing - Using a Handwashing Lavatory*
Observation: The handwashing facility located at the side prep room is blocked, preventing access by employees for easy handwashing. Observed drinking straws and food debris in the sink basin drain.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the debris preventing its use.
- Handwashing Cleanser; Availability
Observation: Soap was not provided at the hand washing lavatory in the side prep room 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Storage room is not maintained in good repair. Floors, walls, and ceilings are not observed as smooth, durable, or easily cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Pests - Controlling Pests*
Observation: Methods are not being used to control pests. Observed a severe fungus fly infestation primarily in the side prep room in the main kitchen facility.
Correction: When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Buckets of sanitizer and other various chemicals stored in spray bottles are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Any chemical must be located in an area that is not above or beside food, equipment, utensils, linens or single service items.
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05/12/2015 | Routine | |
Waste basket needed at handsink. Observed temperature charts, employee health policy, and food handler cards. Provided new online food handler class.
- 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. Dishwasher observed not washing their hands in between handling soiled dishware and clean dishware.
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.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Grill cover needed for catering refrigerator.
True Prep Unit in need of thermometer adjustment.
Correction: Install or replace the missing grill cover.
Adjust thermometer to maintain unit at a minimum of 38'F.
- Critical: Handwashing Lavatory
Observation: There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280) Observed handsink removed for the cookline area.
Correction: Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies. Reinstall cookline handsink.
- Physical Facilities in Good Repair (repeated violation)
Observation: Storage room is not maintained in good repair. Floor, ceiling, and walls are not smooth, durable, or easily cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of sanitizers are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed slicer equipment located next to sanitizer bucket.
Correction: Containers of sanitizers must be located in an area that is not above food, equipment, utensils, linens or single service items.
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09/15/2014 | Routine | |
A large renovations project for kitchen operations will occur within the annual year. Excellent thawing practices observed. Application provided. Approved for permit.
- Food Storage - Clean and Dry Location
Observation: Splash guard is needed at the handsink to the left of the steamer units.
Correction: Install splash guard.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site)
Observation: According to the "consume by" date (3/4/2014) on the prepared ready-to-eat (RTE) baked beans in the refrigerator, the food should have been discarded 1 ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanical dishwasher was observed with a minor leak. Unit will be replaced with the upcoming renovation project.
Correction: Repair/replace the mechanical dishwasher 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: The Hobart Mixer, Garland oven, and the nonfood contact surface below the Flat Top stove..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the Trayline Refrigerator.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms. Replace damaged lightbulb.
- Physical Facilities in Good Repair
Observation: Dry storage room is not maintained in good repair. Floors, walls, and ceilings not observed as smooth, durable, and/or easily cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Sanitizer; Criteria/Chemicals for food contact* (corrected on site)
Observation: Observed sanitizer bucket concentration >400 ppm.
Correction: Maintain correct levels at 200-300 ppm.
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03/05/2014 | Routine | |
Ham and Turkey that were observed out of cold holding temperature was discarded. Observed excellent temperature chart record keeping and employee health policy. Observed very knowledgeable staff to food safety questions. Spoke with Director about the concern of donating dented cans concerning C.botulism. Approved for Permit.
- Food Contact Surfaces; Cleanability*
Observation: The food contact surface of the fryer strainer is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Repair or replace the fryer strainer to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Floors, Walls, and Celings - Cleanability
Observation: Floor or floor covering in the dry storage area is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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09/09/2013 | Routine | |
Employee Health discussed with employees and form 1B was given to CFM.
- Employee Health (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by 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 if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella spp., Escherichia colo 0157:H7, Hepatitis A virus or Norovirus.
- Employee Health (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: The temperature measuring device probe was not observed cleaned before use and/or storage.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Critical: Handwashing - Using a Handwashing Lavatory*
Observation: The handwashing facilities are being used for other uses other than handwashing.
Correction: Handwashing basins are to be used for hand washing only. Ensure handwashing sinks are not used for dump stations or other uses.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the under the hood due to nonworking light bulbs.
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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01/10/2013 | Routine | |
Restaurant representatives - add corrected or new information about Chkd Tray Kitchen, 601 Childrens Ln., Norfolk, VA 23507 »