Stay up to date on temperature logs.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Food service employees working in the food service establishment without having a valid food service card on-site.
Correction: Food service employees 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: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
Observation: Improper labeling date of RTE food.
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.
- Food Labels (corrected on site)
Observation: Dressing bottles not properly labelled.
Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The service sink has an accumulation of soiled items stored.
Correction: Maintain cleanability of service sink.
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02/02/2016 | Routine | |
Spoke to CFM on site in regards to inspection. Recommend renewal of Health Dept. Permit. Permit issued.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the walk-in fridge.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 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: hood filters
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of sanitizer must be located in an area that is not above food, equipment, utensils, linens or single service items.
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08/14/2015 | Routine | |
- 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Hobart mixer observed leaking oil from attachment arm, thus observed in a state of disrepair and damaged.
Correction: Repair the Hobart mixer 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 Hobart mixer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing Cleanser; Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the restroom. Manager states they are ordering a new wall mounted soap holder and are using the hand sink directly outside the restroom. Manager sent employee to store to buy soap for temporary use in restroom.
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.
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04/17/2015 | Routine | |
Dave, the day manager has been signed up for February certified food manager class. No other violations observed.
No violation noted during this evaluation. | 12/31/2014 | Follow-up | |
Corporate office has yet to sign manager up for certified food manager class. There is another CFM on staff and she works nights. Must have day manager signed up before follow up.
- 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. Manager states he is waiting for corporate to sign him up for class.
Correction: Obtain a valid food service managers card.
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12/18/2014 | Routine | |
Corporate has not signed up manager for CFM class yet. Will follow-up again.
- 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.
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: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to posses a certified food service manager's card.
Correction: A certified food manager must be on site during all food preparation.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the metal shelf in back room 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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12/01/2014 | Follow-up | |
Explained to manager that no preparation of spices can be done in the back room, everything needs to be done in kitchen near hand sink. Sanitizer was incorrectly stored on prep table, manager moved it to small stand by prep unit. Do not store sanitizer near food or single use items.
- 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.
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: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to posses a certified food service manager's card.
Correction: A certified food manager must be on site during all food preparation.
- Critical: Preventing Contamination from Hands (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed employee wash hands and attempt to fold a sandwich.
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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the metal shelf in back room 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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11/21/2014 | Routine | |
New defrost timer installed on walk-in fridge and coils also cleaned. Temperature logs have been regularly filled out since last inspection, with higher than normal temperatures observed during midday. Food temps are also being taken every time a unit temp is logged. CFM was in walk-in taking temperatures when I arrived because she noticed that the unit was holding at 46°F and she had already called for repairman to come back out and make sure unit is functioning properly. CFM is aware of issue and actively controlling and monitoring the situation. Recommended for permit renewal. Permit issued.
- Premises - Maintaining Premises; Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Facility has two large Hobart mixers, one plugged in that is leaking oil, and one not plugged in that is in good condition.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. Repair current Hobart or begin using second mixer and removed leaking unit. PIC states currently used unit is cleaned before every use.
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07/24/2014 | Follow-up | |
Walk-in refrigerator froze over a few days before and unit was turned off then back on, temperature observed at 43°F, unit may have been on defrost. Food holding at proper temperatures. Temp logs given and PIC states they will obtain a food thermometer and monitor unit. Not recommended for permit at this time. Follow up to check walk-in and meet with CFM.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to posses a certified food service manager's card.
Correction: A certified food manager should be on-site during all food preparation.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Sliced ham in prep unit overstocked in container and ham on top observed at 48°F, while ham in middle of container is holding properly at 39°F, thus cold holding at improper temperatures. PIC stated ham was added after lunch to replenish stock, so about half container was emptied and placed in bottom of prep unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Premises - Maintaining Premises; Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Facility has two large Hobart mixers, one plugged in that is leaking oil, and one not plugged in that is in good condition.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. Repair current Hobart or begin using second mixer and removed leaking unit. PIC states currently used unit is cleaned before every use.
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07/21/2014 | Routine | |
CFM came in before inspection was completed. Cook all chicken wings initially to 135°F, then to 165°F when cooking to order. Keep ranch cold and ensure all pans are fully submerged when sanitizing. Two Certified Food Managers on staff, left schedule for third shift manager to obtain certification and left food handler class schedule. A second Hobart mixer was brought in a few weeks ago after original mixer was broken. Now original mixer has been repaired but is not functioning because the outlet on the wall has to be changed. Oil cleaned off of plugged in mixer. New Form 1-B issued.
- Critical: Person in Charge - Assignment of Responsibility* (corrected on site)
Observation: The person in charge was not available at the time of inspection. There was no Certified Food Manager on site at the beginning of the inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A few 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: Reheating for Hot Holding* (corrected on site)
Observation: The chicken wings were not reheated to 165F within 2 hours to eliminate pathogenic bacteria. Chicken wings are received frozen from a commercial supplier then cooked, cooled and reheated upon order. CFM had been running wings through oven once before being sent out, but proper temperature was not being achieved. CFM ran wings through oven a second time and temperature of 181°F was observed.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket of the walk-in refrigerator is damaged.
Correction: Repair or replace the walk-in refrigerator door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Hobart mixer was observed in a state of disrepair, leaking oil from nut on attachment arm.
Correction: Repair the Hobart mixer 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 Hobart mixer, 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 (corrected on site)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled: basin of handsink near oven.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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03/05/2014 | Routine | |
Most employees have obtained valid food handler cards, only employees left to go to class are drivers. Repairs attempted on Hobart but it is still leaking, possible new gasket needed. Shield is on unit to prevent contamination of foods. Pepsi fridge started smoking this morning, unit has been unplugged and all items moved to walk-in. Recommended for permit renewal. Permit issued.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Hobart mixer was observed leaking oil and in a state of disrepair and damaged.
Correction: Repair the Hobart mixer 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 Hobart mixer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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11/18/2013 | Follow-up | |
Follow up inspection for food handler cards and to bring temperature logs. Manager on duty is ServSafe certified but not sure of expiration date. Evening shift manager is listed on inspection form. Certified food manager needed on every shift. Not recommended for permit at this time.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Ten 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: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Blue cheese dressing cold holding at improper temperatures in Pepsi fridge. Dressing discarded. Refrigerator recently replaced, PIC adjusted thermostat and temperature dropped to 38 degrees in unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Hobart mixer was observed leaking oil and in a state of disrepair and damaged.
Correction: Repair the Hobart mixer 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 Hobart mixer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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11/01/2013 | Routine | |
No CFM available at start of inspection but PIC is signed up for June CFM class. All priority violations corrected. Facility clean and well organized. Spoke with PIC about maintaining cleaning schedule for pizza pans. Recommended for Health Dept permit renewal. Permit issued.
- 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 quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Metal pans were found wet after cleaning and chemical sanitization.
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.
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05/06/2013 | Follow-up | |
Issued Form 1-B's. Temp logs sligthly
- Critical: Person in Charge - Assignment of Responsibility* (corrected on site)
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge*
Observation: Ten 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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- 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 quaternary ammonia 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: Hobart mixer was observed in a state of disrepair and damaged. Oil leaking from nut near attachment hub.
Correction: Repair the Hobart mixer 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 Hobart mixer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The following utensils were observed soiled to sight and touch: all pizza baking sheets.
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: keyboard above prep table, baking sheet holding rack for pizza sheets and air vent covers throughout kitchen.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required
Observation: Metal pans were found wet after cleaning and chemical sanitization.
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.
- Indoor Areas - Surface Characteristics
Observation: No ceiling observed in utility closet, insulation hanging down and it does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
Correction: Refinish or replace the indoor celing at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
- Handwashing Cleanser; Availability
Observation: Soap was not provided at the hand washing lavatory in the bathroom.
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
Observation: No disposable towels were provided a the hand washing lavatory in the back handsink.
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
- Physical Facilities in Good Repair
Observation: Wall in dry storage is not maintained in good repair. Hole in wall near ceiling and paint peeling.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/25/2013 | Routine | |
Restaurant representatives - add corrected or new information about Chanello's Pizza International, 6213 Chesapeake Blvd., Norfolk, VA 23513 »