Dishwasher is observed in good working order. All previous violations addressed. Approved for permit.
No violation noted during this evaluation. | 04/01/2016 | Follow-up | |
All PHF/TCS foods observed were not time and/or temperature abused. Observed food handler cards and employee health policy. Temperature charts are not maintained properly--temps should be monitored at least 3x/day. Facility is not approved for permit renewal.
- Person in Charge (corrected on site)
Observation: Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas.
Correction: Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food observed for desserts at the front counter. Foods are not observed stored protected with a lid or overhead structure.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Several food products in various units were observed 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The left door gasket of the saute unit is observed damaged.
Correction: Repair or replace the saute unit door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Paper towel dispenser was observed in a state of disrepair and damaged at the prep area handsink.
Correction: Repair the paper towel dispenser 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 unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (repeated violation)
Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 160'F while the actual temperature was 150'F.
Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing stations (2) behind the front counter.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained properly by the establishment.
Correction: Maintain accurate temperature logs.
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03/24/2016 | Routine | |
Observed food handler cards, employee health policy, and temperature charts. Discussed with CFM that the ambient air of cold holding units needs to be maintained at 38'F or below to ensure internal food product temperatures will be stored at less than 41'F. All food observed >41'F was not observed time/temperature abused. Observed excellent handwashing and sanitizing practices. Approved for permit.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate. Observed risotto in the walk in refrigerator cooling at 82'F-97'F.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
Correction: Provide QAC at proper concentration of approximately 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing stations behind the front counters.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Mops - Drying Mops
Observation: Mops and brooms not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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11/02/2015 | Routine | |
Observed certifications in public view. Escutcheons still observed on order. Further training required for staff on correct maintenance of cooling charts. Observed dishwasher charts. All previous violations addressed.
No violation noted during this evaluation. | 10/24/2014 | Follow-up | |
Escutchions still needed for sprinklers--observed work order of invoice for request. Cooling charts maintained incorrectly. Observed temperature charts, cooling charts, employee health policy, and food handler cards. Certifications still in need of transferring. Provided dishwasher temperature charts.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Prep Unit (left side) for the cookline were observed in a state of disrepair and damaged. Walk in Refrigerator observed in need of 2-3'F decrease in temperature.
Correction: Repair the prep unit 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 unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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10/15/2014 | Follow-up | |
Discussed the importance of keeping food temperature charts and cooling charts. Observed food handler cards. Provided employee health policy, food handler class schedule.
- Employee Health (repeated violation)
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.
- 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.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.Observed risotto in the walk in refrigerator @ 96'F.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) housemade Ranch dressing in the refrigeration unit was inappropriately marked after opening with a date or time that exceeds the maximum holding time as allowed by law.
Correction: Discard the food at this time. Ensure that all commercially processed RTE foods are mark a "consume by" date once opened. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QAC 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: Prep Unit (left side) for the cookline and prep unit drawers behind the front counter were observed in a state of disrepair and damaged.
Correction: Repair the prep unit 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 unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 160'F while the actual temperature was 153'F.
Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: ice machine.
Correction: Clean and sanitize these surfaces for food contact.
- 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: mechanical dishwasher and back hood system filters.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide QAC sanitizer at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Serving utensils were not observed stored in a uniform direction.
Correction: Store utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Hand Drying Provision
Observation: No disposable towels were provided a the hand washing lavatories behind the front counter.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- 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 (repeated violation)
Observation: Lightbulbs (2 total) observed in need of replacement on each side of the ventilation 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
- Physical Facilities in Good Repair
Observation: Ceiling above mechanical dishwasher is not maintained in good repair. Observed hole/opening above the dishwasher.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Premises - Maintaining Premises; Unnecessary Items and Litter (corrected on site)
Observation: Employee personal items and food products observed stored with facility items and food products. .
Correction: Designate a separate storage area for employee personal items.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of chemical (window cleaner) are not properly labeled.
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed chemicals stored next to single use items (paper towels).
Correction: Chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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10/07/2014 | Routine | |
The replacement cutting boards are currently on order. Maintenance was contacted during the inspection for the lightbulb replacement. ServeSafe certificates need to be transferred to Norfolk certificate. Observed food handler cards, food temperature charts, and cooling charts. Provided new employee health policy and effective changes to the 2013 FDA Food Code book. Approved for permit.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw meat products without a catch basin (corn beef, roast beef, and proscueitto) stored thawing above RTE Chicken in walk in refrigerator.
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep units at the cookline are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the Cookline. Observed 2/3 lightbulbs 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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04/10/2014 | Routine | |
PHF/TCS food items noted above >41 F are used/consumed in less than 4 hours. Provided CFM with Time as a Public Health Control, food temperature charts, cooling charts, and employee health policy. Approved for permit.
- Employee Health
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.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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10/07/2013 | Routine | |
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