The cookline refrigerator has been serviced and is capable of cold-holding food at 41°F or below. Monitor unit temperature to ensure it does not ice up. Maintain food temperature logs. Ensure handwashing sinks are used only for handwashing. Display food manager certificates and health department permit in public view. Recommended for health department permit.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The fan cover in the walk-in refrigerator is noted in need of cleaning.
Correction: All fixtures in the facility 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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09/23/2015 | Follow-up | |
Discontinue use of cookline refrigerator until it is capable of cold-holding food at 41°F or below at all times. Food handler cards and employee health policy reviewed and maintained. Food temperature log given to the person in charge.
- Critical: Preventing Contamination from Hands (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
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.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: The ice scoop was observed improperly stored between uses.
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.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Crabcake, salmon, and whitefish 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 - 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: shelves under the hot holding pans at the cook line, mold accumulation on the dining room soda dispenser.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located at the front was observed used for purposes other than handwashing.
Correction: Ensure handwashing sinks are used only for handwashing (no dumping of ice, drinks, dish cleaning).
- Outer Openings; Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Drive thru window was observed open when not in use.
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
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The fan cover in the walk-in refrigerator is noted in need of cleaning.
Correction: All fixtures in the facility 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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09/22/2015 | Routine | |
Ensure food manager certificates are renewed before the expiration date. Check refrigeration units for condensation and ensure food is not subject to splash.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: Dispensing utensil improperly stored in the hush puppies mix.
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.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in the refrigerator in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- 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: tray under the potato warmer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Refuse - Covering Receptacles (repeated violation)
Observation: Outside refuse container doors were not observed closed.
Correction: Cover all waste containers when not in continuous use.
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04/14/2015 | Routine | |
Health form 1-B and schedule for food manager certification/food handler class were given to the person in charge. Door gaskets for the sandwich make unit are scheduled to be repaired.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor. Or Food stored less than 6"" above the floor.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- 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 QAC sanitizer 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: The door gasket of the make unit is damaged.
Correction: Repair or replace the make unit door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces (corrected on site) (repeated violation)
Observation: The cutting board along the make table is 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.
- 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: ice machine deflector plate.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Refuse - Covering Receptacles
Observation: The outside bulk refuse container door was observed open when not in continuous use.
Correction: Cover all waste containers when not in continuous use.
- 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.
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01/06/2015 | Routine | |
Use cooling logs to ensure food is being adequately cooled. Cooling log has been given to the person in charge. Door gaskets must be maintained to ensure equipment is capable of cold holding foods at proper temperatures at all times. Recommended for health permit renewal.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket of the Delfield refrigerator (tall boy) and the Randell refrigerator/freezer is damaged.
Correction: Repair or replace the Delfield and Randell refrigerator door gaskets in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep unit is 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.
- 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: inside the top compartment of the prep unit, the rack under the steam hot holding unit, under the corn warmer and inside the drawer along the edges, food debris in the front counter cabinets.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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09/18/2014 | Routine | |
Door gasket for the Delfield refrigerator is on order.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket of the Delfield refrigerator is damaged.
Correction: Repair or replace the Delfield door gasket in accordance with the manufacturer's specifications.
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04/28/2014 | Follow-up | |
Sandwich prep unit is not currently being used to store food. Ensure multiple certified food managers are on staff to ensure one is available during operating hours of the establishment.
- Thawing (corrected on site)
Observation: Improper methods used to thaw meat.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket of the Delfield refrigerator is damaged.
Correction: Repair or replace the Delfield door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The prep unit was not observed to be keeping proper temperature.
Correction: Service the prep unit to ensure foods are kept at proper temperatures. If unable to repair the prep unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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04/25/2014 | Follow-up | |
Temperature logs are needed to ensure refrigeration units maintain proper temperatures at all times.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to posses a certified food service manager's certificate.
Correction: Obtain a food manager certificate.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Macaroni and cheese cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Ventilation Hood System, Drip Prevention
Observation: The ventilation hood filters were observed to be installed incorrectly. Grease catch pans were observed missing.
Correction: Install ventilation hood filters properly to ensure proper functioning. Obtain grease catch pans for the hood filter.
- Equipment - Good Repair and Proper Adjustment
Observation: The prep unit was not observed to be keeping proper temperature.
Correction: Service the prep unit to ensure foods are kept at proper temperatures. If unable to repair the prep unit, 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: The door gasket of the Delfield refrigerator is damaged.
Correction: Repair or replace the Delfield door gasket in accordance with the manufacturer's specifications.
- 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 wiping cloth bucket.
Correction: Provide QAC sanitizer at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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04/24/2014 | Routine | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket of the Delfield refrigerator is damaged.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- 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: Ensure the sanitizer dispenser mechanism is properly functioning at all times. Test the sanitizer solution regularly for proper concentration.
- Refuse - Covering Receptacles
Observation: Outside refuse container was not closed shut.
Correction: Cover all waste containers when not in continuous use.
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01/15/2014 | Routine | |
Recommended for health permit renewal.
- 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket of the Delfield refrigerator is damaged.
Correction: Repair or replace the Delfield refrigerator door gasket in accordance with the manufacturer's specifications.
- 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: around the soda nozzles on the soda machine in the dining area.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Cooking and Baking Equipment
Observation: The inide of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
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10/10/2013 | Routine | |
Indicate the time on foods at which the cooling process begins.
- Food - Storage or Display of Food in Contact with Water or Ice (corrected on site)
Observation: Unpackaged food stored in direct contact with undrained ice.
Correction: Store unpackaged food in drained ice.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Fish cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: The 2-door Delfield refrigerator at the cookline is observed unable to keep foods at proper temperature.
Correction: Repair the 2-door Delfield 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 2-door Delfield refrigerator, 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 (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelves under the fish warming line.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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05/21/2013 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: A container of tomatoes was nested in an uncovered container of cut lettuce.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the display refrigerator and Delfield fish 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
Observation: The bottom door of the McCall refrigerator/freezer was observed to be damaged.
Correction: Repair or replace the McCall refrigerator/freezer door gasket in accordance with the manufacturer's specifications.
- 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 chlorine at proper concentration of 50-100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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02/13/2013 | Routine | |
Restaurant representatives - add corrected or new information about Captain D's, 831 E Little Creek Rd., Norfolk, VA 23518 »