All food products were not observed time and/or temperature abused. Observed food handler cards, employee health policy, and temperature charts. Note: current method of copying the food handler cards from the Huntersville Center are not legible. Provided CFM class for recertification.
- Food Contact Surfaces; Cleanability*
Observation: The food contact surface of several types of baking equipment is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Repair or replace the equipment to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Outer Openings; Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The left side of the main entrance door is in need of a new door sweep.
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
- Critical: Pests - Controlling Pests*
Observation: Observed minor fungus fly activity in dish area.
Correction: When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Toilet Rooms - Closing Toilet Room Doors (corrected on site)
Observation: Toilet room doors are being kept open.
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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02/08/2016 | Routine | |
Observed temperature charts, employee health, food handler cards. All other previous violations addressed. Approved for permit.
No violation noted during this evaluation. | 08/17/2015 | Follow-up | |
Did not observe food temperature charts, employee health policy, or food handler cards (CDI). Virginia Beach CFM certificate posted in public view needs to be transferred to the Norfolk certificate. Did not observe permit in public view.
- Critical: Demonstration of Knowledge* (corrected on site) (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: Person in Charge - Notifying Regulatory Authority* (corrected on site) (repeated violation)
Observation: Facility does not have an Employee Health Policy.
Correction: Implement an Employee Health Policy consistent with the Employee Health Policy of Form 1 B of the 2013 FDA Model Code and its 2015 Supplement.
- Equipment - Good Repair and Proper Adjustment
Observation: 3 Grill covers in need of reinstallation on the large convection ovens (2). Soap dispenser located at the handwashing station to the left of the main prep unit is in need of proper securing.
Correction: Replace the grill covers 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 replace the grill covers, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the box fan 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: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Did not observe any level of sanitizer located in food operation areas.
Correction: Provide QAC at proper concentration of 200 ppm 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.
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
- 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.
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08/10/2015 | Routine | |
Observed employee health policy and food handler cards. All previous violations addressed.
No violation noted during this evaluation. | 01/09/2015 | Follow-up | |
Discussed additional CFM needed. Observed temperature charts. Did not observe employee health policy or food handler cards. Provided 2015 CFM class schedule and food handler class schedule. Health department permit should be displayed in public view. Pesticide treatment observed by Get'em during the time of inspection.
- 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* (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: Employee - Responsibility of a Food Employee or an Applicant to Report to the Person in Charge* (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.
- Temperature Measuring Devices; Food
Observation: Observed calibrated thermometer in use.
Correction: Replace the calibrated thermometer to a digital model.
- Temperature Measuring Devices
Observation: Several cold holding units were not observed with a temperature measuring device.
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: Victory Unit was observed in a state of disrepair and damaged. Unit observed not maintaining proper cold holding temperatures.
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 prep unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Pesticide foam residue was observed on shelf for storing equipment (wheels) Trays stored on bottom shelf observed with chemical contamination from the pesticide application.
Correction: Wash, rinse, sanitize, and air dry trays to remove chemicals and prevent chemical hazard contamination.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide QAC at proper concentration of approximately 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- 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.
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12/23/2014 | Routine | |
Work order has been placed for the both damaged door units. Get'Em is observed as the facility's pest control company. Observed employee health policy, food handler cards, and valid temperature charts. One employee was noted to having an expired food handler card.
- Food Labels (repeated violation)
Observation: Observed all the food storage containers for various sauces without labels.
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 - Good Repair and Proper Adjustment
Observation: The door gasket of the middle door of the True Refrigerator unit is observed damaged.
Door is observed damaged on the middle door of the True Refrigerator unit.
Top door to the right of the Victory unit is in need of repair.
Right door of the Walk In Refrigerator is observed with damaged door gasket.
Correction: Repair or replace the door gaskets in accordance with the manufacturer's specifications.
Repair or replace the doors or the hinges in accordance with the manufacturer's specifications.
- Handwashing Cleanser; Availability
Observation: Soap was not provided at the hand washing lavatory in the prep area.
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 prep area.
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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06/02/2014 | Routine | |
All previous violations addressed.
No violation noted during this evaluation. | 12/20/2013 | Follow-up | |
Alll previous violations were not addressed. Discussed inspection with Regional Manager.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Food service employees were working in the food service establishment without having valid food service 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.
- Employee Health (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to 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 any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virusor Norovirus.
- Utensils - In-Use; Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between use. Scoops were observed improperly stored in teh cheese in the main prep unit.
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 Labels (repeated violation)
Observation: Foods 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.
- Food Contact Surfaces; Cleanability* (repeated violation)
Observation: The food contact surface of the wooden prep tables in the front and the back of the facility are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Repair or replace the prep tables to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Temperature Measuring Devices; Ambient Air and Water (repeated violation)
Observation: The ambient (air/water) temperature measuring device (degrees C) located on the outside of the walk in refrigerator is not accurate. Observed a broken thermometer.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
- Critical: Handwashing Lavatory (repeated violation)
Observation: There were no observed waste receptacles supplied at the handwashing station located to the right of the sauces prep unit.
Correction: Supply a waste receptacle at all handwashing stations for use.
- Floors, Walls, and Celings - Cleanability (repeated violation)
Observation: Wall or wall covering in the walk in refrigerator is not smooth and easily cleanable. Observed wall damage to the right of the entrance inside the walk in refrigerator.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Outer Openings; Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back door is in need of a door sweep to prevent the access of pests.
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
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12/09/2013 | Follow-up | |
CFM on site stated the wooden prep tables is scheduled to be sanded down and seal next week. Facility is contracted with Get'Em for pesticide services 2 times a month. Get'Em supplied facility with Invade HotSpot for 3 compartment sink use. Provided employee health policy, food handler card class schedule, and CFM class schedule. Approved for permit.
- Critical: Demonstration of Knowledge*
Observation: Food service employees were working in the food service establishment without having valid food service 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.
- Employee Health
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to 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 any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virusor Norovirus.
- Utensils - In-Use; Between-Use Storage
Observation: In-use utensils improperly stored between use. Scoops were observed improperly stored in teh cheese in the main prep unit.
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 Labels
Observation: Foods 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.
- Food Contact Surfaces; Cleanability*
Observation: The food contact surface of the wooden prep tables in the front and the back of the facility are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Repair or replace the prep tables to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Temperature Measuring Devices; Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees C) located on the outside of the walk in refrigerator is not accurate. Observed a broken thermometer.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
- Critical: Handwashing Lavatory
Observation: There were no observed waste receptacles supplied at the handwashing station located to the right of the sauces prep unit.
Correction: Supply a waste receptacle at all handwashing stations for use.
- Floors, Walls, and Celings - Cleanability
Observation: Wall or wall covering in the walk in refrigerator is not smooth and easily cleanable. Observed wall damage to the right of the entrance inside the walk in refrigerator.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Outer Openings; Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back door is in need of a door sweep to prevent the access of pests.
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
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11/25/2013 | Routine | |
Recommended for Department Of Public Health Food Permit renewal, Permit issued.
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
Correction: Obtain a SANITIZING AGENT chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the back area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. A large wooden table in the back area is badly pitted, chipped and cracked.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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01/03/2013 | Routine | |
Restaurant representatives - add corrected or new information about Chanello's Pizza, 901 W. 21st St., Norfolk, VA 23517 »