CFM present during inspection and very knowledgeable. Observed good hand washing practices during the inspection. Food handlers had valid cards.Recommended for permit renewal today.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Low boy (sub cooler) was observed not to be cold holding at adequate temperature. Noticed a part on the top flap was not sealing adequately.
Correction: Repair the low boy to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance. A fax was sent during inspection for maintenance to check equipment. Recommend food not say in unit longer than 4 hours. Food should be stored in the walk in until unit is repaired.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the extrior of ice machine and gasket of pizza cooler had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
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10/13/2015 | Routine | |
- Pests - Removing Dead or Trapped Birds; Insects; Rodents; and other Pests
Observation: Dead or trapped insects was found on the premises
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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07/07/2015 | Routine | |
Reviewed inspection with CFM and explained that hood filters should be cleaned between hood system cleanings.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket of the True lowboy is damaged.
Correction: Repair or replace the True lowboy door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the green shelves in walk-in cooler and the hood filters had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under fryers and walls around triple sink and wing station 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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02/24/2015 | Routine | |
Recommended for permit renewal. Permit issued.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls throughout kitchen and equipment storage area in back 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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10/27/2014 | Routine | |
Gaskets and top of ovens cleaned. New large pizza paddle obtained. Freon added to 3 door unit. Looks great, keep up with temp logs!
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket of the 2 door True prep unit is damaged and the heated cabinet is missing a magnet, preventing the door from properly shutting all the way.
Correction: Repair or replace the prep unit door gasket in accordance with the manufacturer's specifications.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor in the back drink storage area 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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07/30/2014 | Follow-up | |
All items are removed from tops of both prep units and rails are then shut off for the night. Items are stocked in units about 10:30 every morning and temps for this inspection were observed around 2:15pm, thus they have not been in the unit for more than 6 hours. Owner was called during inspection and he scheduled a refrigeration mechanic to come out and try to repair unit. All time/temperature control for safety foods were moved to walk-in cooler and non-TCS foods were left in unit. several flies observed in kitchen, need to clean dumpster area. Follow up to check on prep unit. Temperature logs given and facility needs to obtain a digital thermometer for taking food temps.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: All foods in bottom of 3 door prep unit were observed cold holding at improper temperatures. All items on rail (top of unit) are stocked every morning and were within the proper time/temperature parameters. All foods in bottom of unit were discarded and owner was called during inspection and stated he will have a refirgeration mechanic come out that night.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the 3 door prep unit.
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 (repeated violation)
Observation: The door gasket of the 2 door True prep unit is damaged and the heated cabinet is missing a magnet, preventing the door from properly shutting all the way.
Correction: Repair or replace the prep unit door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the door gasket on pizza prep unit, top of sub oven, hood filters above fryers and the wall behind the chicken area had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in the back drink storage area 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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07/23/2014 | Routine | |
Ensure all dishes are fully submerged in triple sink. New Form 1-B issued.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a bleach/chlorine 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: Hood filter damaged and gap in hood system observed. Hot hold cabinet door missing a magnet and not closing completely, thus both were observed in a state of disrepair and damaged.
Correction: Repair the hood filter and hot hold cabinet door 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 hood filters and hot hold cabinet, 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: Two door gaskets on reach-in doors of walk-in are damaged.
Correction: Repair or replace the walk-in door gaskets in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the bulb sheilds in reach-in doors of walk-in had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling tiles above the sub prep unit, 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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03/07/2014 | Routine | |
Compressor had gone bad in unit, new compressor installed last night. Recommended for permit renewal. Permit issued.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the filters and hood system had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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11/06/2013 | Follow-up | |
Repairs called in for pizza unit. To follow up and check for proper performance. Not recommended for permit renewal at this time.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: Pizza prep unit cold holding at improper temperatures. Foods observed at 48-49 degrees. Unit is emptied every night and turned off, then restocked in the morning. Unit observed at 55 degrees and did not drop during inspection. PIC called for repairs and added ice to rail to keep items cold.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: Calzilla pizza paddle. New paddle switched out.
Correction: Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the filters and hood system had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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11/04/2013 | Routine | |
Units holding temperature properly, freon added to 3 door sub unit. Observed bare hand contact and reviewed glove use policy. No other violations observed.
- 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. Three employees have e-food handler cards.
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: Preventing Contamination from Hands (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed slicing tomatoes without gloves or other method to prevent bare hand contact.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment. PIC could not find temperature logs to show temps of sub and pizza prep units.
Correction: Maintain accurate temperature logs.
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07/10/2013 | Follow-up | |
Spoke with CFM Rob Eklund. Facility turns off prep unit every night and PIC Mr. Eklund stated it may be possible that the units may not have been turned on until almost lunch. He could not find temperature charts to show recent temps. New charts issued. Excellent hand washing techniques observed. Reviewed wash, rinse and sanitize in triple sink. Mr. Ekuland called a repair technician as soon as he was aware of a problem.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card. Three employees have e-food handler cards.
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* (corrected on site)
Observation: Food items in sub sandwich prep unit and top rail of pizza prep unit cold holding at improper temperatures. Several items including pepperoni, ham, sausage, cheese, lettuce, tomatoes and more discarded by PIC.
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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the hood filters above Blodgett ovens had accumulations of dust, grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of bleach sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of bleach sanitizers 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. PIC could not find temperature logs to show temps of sub and pizza prep units.
Correction: Maintain accurate temperature logs.
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06/27/2013 | Routine | |
One new employee was working (started that week) and did not have a food handlers card but was going to attend this week. Permit issued.
No violation noted during this evaluation. | 03/08/2013 | Follow-up | |
Several ceiling tiles will need to be replaced within a year but PIC informed me they are going to replace all tiles in kitchen in the next few months.
Proper hair & beard restraints, frequent & proper grease trap cleaning.
- Critical: Demonstration of Knowledge*
Observation: Two food service employees were 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.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored. Ice scoop down in ice, without handle up.
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 140°F and the container.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Hood filters were observed in a state of disrepair and damaged, gap in filters preventing proper operation.
Correction: Repair the hood filters 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 hood filters, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the racks and shelves, bulb shields in walk-in, front of Blodgett's and central air vent cover had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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02/25/2013 | Routine | |
Restaurant representatives - add corrected or new information about Cal'z Pizza, 3678 Sewells Point Rd., Norfolk, VA »