Observed food handler cards, employee health policy, and temperature charts. Maintain adequate cold holding temperatures of refrigeration temperatures before PHF/TCS foods are placed in unit. Discussed ordering a new top for the rice storage container. CFM stated the dumpster area will be receiving new pavement. Facility is well maintained and very clean. Payment is needed for permit renewal. Approved for permit!
- Critical: Backflow Prevention, Air Gap* (corrected on site)
Observation: An air gap between the water supply outlet and the flood rim level of the chemical dispenser is not observed due to long hose. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- 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.
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01/07/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Pico cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Warewashing Equipment, Cleaning Frequency
Observation: The compartment(s) or drainboards of the three compartment sink are heavily soiled.
Correction: Clean the sink compartment(s) or drainboards: 1) before use
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Spatula.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Premises - Maintaining Premises; Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
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.
- Critical: Toxics - Storage of Toxic Containers* (repeated violation)
Observation: Containers of wiping cloths are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of wiping cloths must be located in an area that is not above food, equipment, utensils, linens or single service items.
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09/03/2015 | Routine | |
- Critical: Demonstration of Knowledge*
Observation: Several 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.
- Employee Health (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.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Employee was observed eating in the kitchen and prepared food without washing their hands in between tasks.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating; Drinking; or Using Tobacco* (corrected on site)
Observation: Employee was observed eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All employees who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Bags of chips are not observed stored >6'' off the floor.
Correction: Maintain food storage >6'' above the floor at all times to prevent contamination.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the small cookline refrigerator.
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.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility. Dumpster area in need of cleaning.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
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08/06/2015 | Routine | |
Observed some food handler cards and some employee health policies. Observed temperature charts. Employees were observed practicing excellent handwashing and safe food prep operations (glove use, thermometer use). Dumpster area maintenance has greatly improved! Restrooms observed well maintained and properly stocked. Serve Safe certificate needs to be transferred to Norfolk certificate and posted in public view with Health Department permit. Approved for permit!
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the mop sink basin had accumulations of grime and debris leftover from the previous night.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Covering Receptacles
Observation: Outside refuse container was uncovered due to damaged top door.
Correction: Repair or replace the top door to maintain coverage of all waste containers when not in continuous use to prevent the attraction of insects and pests.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Sanitizer buckets are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Sanitizer buckets must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/17/2015 | Routine | |
Observed temperature charts and food handler cards. Provided employee health policy and new online food handler class schedule. Discussed transferring ServeSafe certificate to Norfolk certificate.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Several PHF/TCS foods cold holding at improper temperatures on main line.
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.
- 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 storing wiping cloths used on food contact surfaces..
Correction: Provide QAC at proper concentration of approximately 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Employee Health
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Observed employee personal food items stored with business food items.
Correction: Designate a separate space for employee personal items from business food items to prevent potential contamination.
- Refuse, Recyclables, and Returnables - Outdoor Enclosure
Observation: Dumpster containers observed stored outside of enclosure.
Correction: All dumpster containers should be stored within the proper enclosure to prevent the attraction of vectors and pests.
- Outdoor Servicing Areas; Overhead Protection
Observation: Outdoor servicing area does not have overhead protection
Correction: Provide overhead protection for the outdoor servicing area. Pooled water, which may result if overhead protection is not provided for outdoor servicing areas, attracts wild animals and birds and creates a condition suitable for breeding of insects.
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11/24/2014 | Routine | |
Observed food handler cards. Provided new employee health policy. Informed GM to take ServeSafe certificate to Health Department for transfer. Discussed dumpster condition with GM. EHS will investigate further solution to resolve ongoing issues.
- Equipment - Cutting Surfaces (corrected on site)
Observation: Several cutting boards (3) observed properly air drying are 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.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed outside of refuse container outside the facility in the enclosure area.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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05/05/2014 | Routine | |
Observed well stocked and clean restrooms. Observed cleaning procedures. Facility is well maintained. Provided new employee health policy, food temperature charts. Approved for permit.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between. Observed scoop handles improperly stored in rice and onion storage containers.
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.
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12/26/2013 | Routine | |
Form 1-B discussed with CFM.
- Equipment and Utensils, Air-Drying Required
Observation: Wet equipment were not found stacked while 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.
- Critical: Handwashing - Using a Handwashing Lavatory*
Observation: The handwashing facilities were being used to wash utensils and rinse food.
Correction: Handwashing sinks should be used for handwashibng only.
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12/10/2012 | Routine | |
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