Patrick Carolino is signed up for CFM class in Virginia Beach for February 16th. 3 compartment sink was not properly set up but was corrected during inspection.
- Food Contact Surfaces; Cleanability*
Observation: Ice build up observered in tall freezer..
Correction: Defrost tall freezer unit.
- Critical: Plumbing System Maintained in Good Repair*
Observation: Leaking pipe under prep sink..
Correction: Properly repair the equipment leaking pipe.
- Physical Facilities in Good Repair
Observation: Hole in wall over handwashing basin and cover plate missing from electrical outlet.
Correction: Repair hole in wall and install cover plate over electrical outlet. .
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01/22/2016 | Routine | |
Renew certified food managers certificate prior to the expiration date. Ice machine to be drained and cleaned tonight.
- Critical: Demonstration of Knowledge*
Observation: A food service employees were working in the food service establishment without having a valid food service card.(correct within a week)
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.
- 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
Observation: Dispensing utensils improperly stored between. Pan and bowl in the ice machine bin.(provide a handled scoop)
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.
- Thawing
Observation: Improper methods used to thaw vacuum packaged fish.
Correction: Remove vacuum packaged fish from vacuum package prior to thawing for immediately after thawing under running water.
- Outer Openings; Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Screen on back screen door is coming away from the door.
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 in Good Repair
Observation: Floor tile missing in a couple of area and wall receptable plate cover missing next to freezer.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/05/2015 | Routine | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the hood filters had accumulations of grime and debris. Observed dusty/dirty but no grease observed dripping.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Floor in front of walk-in cooler observed broken, thus not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall behind cook line and floor under grill and triple sink 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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04/21/2015 | Routine | |
Reviewed thawing procedure and that fish must be removed from vacuum seal before thawing. Proper cooling observed.
- Physical Facilities in Good Repair
Observation: Door frame between kitchen and front of house is not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/14/2015 | Routine | |
Walls painted in kitchen and customer area. Blanching of fish done at night to allow for proper cooling. Recommended for permit renewal. Permit issued.
No violation noted during this evaluation. | 10/17/2014 | Follow-up | |
Reviewed cooling procedure during inspection, reminded staff not to put items in refrigerator until they reach about 70°F. Not recommended for permit at this time. Will follow up to see progress on cleaning and to check on Kenmore fridge.
- Equipment - Good Repair and Proper Adjustment
Observation: Kenmore fridge/freezer was observed in a state of disrepair and damaged. Observed cold holding at 52°F, fish in unit had been placed in there within the hour to cool, fish moved to walk-in. PIC will monitor unit.
Correction: Repair the fridge 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 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
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: dish rack above triple sink, wall behind grill and fryers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
Observation: Chemical sanitizer immersion time was not adequate for bleach sanitizing solution. Employee was not submerging dishes completely.
Correction: Provide bleach at proper concentration of bleach and immerse or expose food contact surfaces to sanitizing solution for adequate time. Basins filled and pans were fully submereged, washed and observed sitting in sanitizer solution for proper amount of time.
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10/02/2014 | Routine | |
All refrigeration units were emptied and cleaned after lunch so temperatures were falling back into normal level during inspection. Floor tiles replaced. Reviewed triple sink and cooling procedures with staff. Recommended for permit renewal.
- Physical Facilities in Good Repair
Observation: Coving under triple sink is not maintained in good repair. Need to recaulk sink to wall and repair coving under sink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/09/2014 | Routine | |
Do not mix soap and sanitizing solution together. New Food Code changes given. Oysters purchased from Waterside Fish Market.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Two food service employees are 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 and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed employee wash hands with gloves on, employee had just breaded a raw fish then proceeded to wash gloves before starting another task.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water. Employee removed gloves, properly washed hands and then donned a new pair of gloves.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the 7up fridge.
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.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for chlorine sanitizing solution.
Correction: Provide chlorine solution at proper concentration of 50-100ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Outer Openings; Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Need to repair door sweep on back door and repair screen on screen door.
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 in Good Repair (repeated violation)
Observation: Door frame between kitchen and front room is not maintained in good repair. Also observed several broken floor tiles in kitchen that need to be replaced.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Pipes and floor under the triple sink is 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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04/03/2014 | Routine | |
New Form 1-B's issued, new Food Code changes given. Owner has shellstock in for the season and all tags are up to date.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the hood filters had accumulations of grime and dust.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Cleanser; Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided a the hand washing lavatory in the kitchen.
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
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01/02/2014 | Routine | |
Proper handwashing observed. Recommended for permit renewal. Permit issued.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card. Employee is new, but has previous food service knowledge.
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.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (corrected on site)
Observation: The chemical sanitizer was too strong. Ran out of quat tablets and using bleach. Measured at over 200ppm, corrected to about 150ppm.
Correction: Use your bleach chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the hood filters and deflector plate in ice machine 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 in Good Repair
Observation: Floor in front of walk-in is not maintained in good repair. Also two broken floor tiles observed in kitchen area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/03/2013 | Routine | |
Hose removed from faucet. PIC will keep hose detached until he can purchase a backflow preventer.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the table next to walk-in is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the deflector plate in ice machine, wheels of cart under steamer and racks above triple sink 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.
- Pests - Removing Dead or Trapped Birds; Insects; Rodents; and other Pests (repeated violation)
Observation: Dead insect 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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06/17/2013 | Follow-up | |
Ensure all employees have valid Food Handler's Cards. More Form 1-B's issued.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Responsibilities of Owner or Proprietor
Observation: Ash trays and/or smoking paraphernalia present in non-smoking area.
Correction: Remove ash trays or smoking paraphernalia from non-smoking area.
- 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the table next to walk-in is not corrosion resistant, nonabsorbent, and/or smooth.
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: There was no temperature measuring device located in the white fridge/freezer.
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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the deflector plate in ice machine, wheels of cart under steamer and racks above triple sink 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.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to a faucet fixture. The hose has a nozzle attached.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at front handsink 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.
- Pests - Removing Dead or Trapped Birds; Insects; Rodents; and other Pests
Observation: Dead insect 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.
- 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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06/13/2013 | Routine | |
Went back to check on leak and oyster tags. Oysters were removed and they were no longer selling them. Leak under 2 compartment sink was fixed.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to obtain a valid certified food managers card. The person in charge failed to employ a certified food service manager.
Correction: Obtain a valid food service managers card.
- Critical: Shellfish - Shellstock; Maintaining Identification* (repeated violation)
Observation: Tags missing from the oyster containers.
Correction: Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Seafood soup noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) sauces 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.
- Handwashing Signage/Handwashing Facilities (repeated violation)
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: Less than 50 foot candles of light was noted under 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
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12/13/2012 | Follow-up | |
Patrick Carolino, the Food Service Manager, had an expired CFM Card. The other employee did not possess a Food Handler or Manager card. Both are registered for the January 8 and 9 2013 class. Soup cooling in walk-in at 180 degrees. Educated Food Manager to cool soup to 70 degrees within 2 hours, then place in walk-in cooler. The Food Manager has an accurate food thermometer, but states he does not calibrate daily and does not know how to. Educated Manager on the proper calibration procedures. Cans of ketchup opened and kept in can. Self-closer on back exit door is broken.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to obtain a valid certified food managers card. The person in charge failed to employ a certified food service manager.
Correction: Obtain a valid food service managers card.
- Critical: Shellfish - Shellstock; Maintaining Identification*
Observation: Tags missing from the oyster containers.
Correction: Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
- Critical: Cooling* (corrected on site)
Observation: Seafood soup noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) sauces 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.
- 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
Observation: Less than 50 foot candles of light was noted under 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
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12/11/2012 | Routine | |
Restaurant representatives - add corrected or new information about Carolino Seafood Market, 6586 Tidewater Dr. A, Norfolk, VA 23509 »