WIF fans iced up.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Cheesecake cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Chicken in quesadilla prep unit for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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03/25/2016 | Routine | |
Establishment is recommended for permit renewal.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the left WIC and mop closet.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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01/06/2016 | Routine | |
All managers must know location of food handler cards to show proof during health inspection. No new employees observed, all employees had health card at last inspection.
- Critical: Person in Charge - Assignment of Responsibility*
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: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands after handling raw meat and before donning new gloves.
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.
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10/06/2015 | Routine | |
Present CFM must bring copy of his certificate to store he is working - typically at Portsmouth location.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Cheese in quesadilla unit cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Paper towel dispenser at cookline handsink, 4 drawer unit, and quesadilla prep unit was observed in a state of disrepair and damaged.
Correction: Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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06/19/2015 | Routine | |
Last manager for CFM class is scheduled in April 2015 through NDPH.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before gloving, after touching raw hamburger meat.
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.
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03/26/2015 | Routine | |
One employee has eFoodhandler card from prior to last inspection and that employee was not currently working. CFM was instructed to have them take the course before returning to work. One employee went to CFM last week, 3 others are signed up for next month. All CFMs signed up are renewing prior certification that expired. All employees have signed the 2013 compliant Federal Form 1-B. Permit was issued to PIC. CFM to be re-evaluated at next routine inspection.
No violation noted during this evaluation. | 01/12/2015 | Follow-up | |
2013 compliant Employee Health Federal Form 1-B was not signed by employees since last inspection. More copies were provided to DM. Sign to post informing customers of inspection report availability not posted - corrected during inspection. One employee was signed up for CFM on 1/6&8/15.
- 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: There must be one CFM on duty at all times the restaurant is open for business.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands after handling raw meat and before handling utelsils for cooked meats.
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.
- Cloths - Wiping Cloths; Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored in sanitizer concentration that is too high between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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12/30/2014 | Routine | |
All ServSafe certificates must be taken to NDPH office to transfer to Norfolk certificate ($10 transfer fee). eFoodHandler.com food handler card is not accepted by NDPH, statefoodsafety.com flyer provided to PIC. Sign to inform customers of inspection report not posted
- Critical: Demonstration of Knowledge*
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: Hands - When to Wash* (repeated violation)
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.
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.
- Hair Restraints - Effectiveness
Observation: Managerss observed working in the food service area without proper hair restraints. If working in kitchen, ALL employees must utilize 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.
- Food Storage Containers; Identified with Common Name of Food
Observation: Drinks and metal canisters at self service area not labeled with contents.
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: Raw burger patties and cheese on ice in front of cook line cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Food Contact Surfaces; Cleanability*
Observation: Observation of employee using broken container lid to scoop coleslaw from one container to another. Cutting boards in need of resurfacing or replacement. The food contact surface 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.
- Refuse - Using Drain Plugs
Observation: The refuse container used to store recycables has no drain plug.
Correction: Replace the drain plug to the refuse container.
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09/30/2014 | Routine | |
Quesadillla prep unit drawers do not close properly and the top is left open for lunch rush. PIC was instructed to either get unit repaired or add chopped chicken and beef to TPHC form. Establishment had two minor plumbing issues, however, maintenance was on-site during the inspection and repaired before the end of the inspection. PIC was informed to post sign informing customers that the most recent inspection may be requested.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: Chopped chicken and beef cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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06/20/2014 | Routine | |
Tomatoes are suggested to be added to the Time as a Public Health Control form. Cold holding violations corrected and form was left with PIC to discuss with management of course of action to correct violation from reoccurring.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his hands before engaging in food preparation, after handling soiled utensils or engaging in an activity which may have contaminated his hands.
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: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: Torn lettuce cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the restroom 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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03/05/2014 | Routine | |
Lowboy compressor had blockage removed and is operating below regulatory requirement. Establishment has paid for permit to be renewed and is recommended to be renewed for NDPH permit.
No violation noted during this evaluation. | 12/04/2013 | Follow-up | |
Handsink in back of kitchen needs resealing - CFM has already placed work order. CFM showed check for payment of permit before inspector completed inspection.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Lettuce and cheese cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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12/02/2013 | Routine | |
Recommend keeping gloves at hand washing station to ensure hand washing between changing gloves. Also recommend keeping test strips at sink instead of at office station to encourage checks of sanitizer level.
- 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.
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: Sanitizer; Criteria/Chemicals for food contact* (corrected on site)
Observation: Bleach being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Correction: Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
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07/31/2013 | Routine | |
Ensure new employees are sent to Food Handler Class before scheduling work shifts.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sliced tomatoes and shredded lettuce for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour "discard by" time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour "discard by" time.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: The "Razzle" shake stirrer was observed soiled to sight and touch.
Correction: Clean and sanitize these surfaces for food contact at least every 4 hours (continual use item).
- Cloths - Wiping Cloths, Air-Drying Locations (corrected on site)
Observation: Wiping cloths that were laundered on site were observed air-drying at the prep line.
Correction: Air-drying of cleaned linens must be done in a location that prevents contamination to both the cleaned linens and adjacent food preparation/storage areas. Relocate wiping cloths to allow contamination-free air-drying or enter into a contract with a linen service.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site) (repeated violation)
Observation: The handwashing facility located at the drive thru window is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the cart preventing its use.
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04/29/2013 | Routine | |
Ensure that mops are hung to dry while not in use. Ensure that foods are not kept near a water source. If using time as a public health control instead of temperature insure that the time/temp documentation is present.
- Responsibilities of Owner or Proprietor (corrected on site)
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
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located at the 3-vat is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the food preventing its use.
- Dressing Areas and Lockers - Designation
Observation: Lockers or other suitable facilities are not being used by employees for clothing and other possessions
Correction: Use facilities for the orderly storage of employees clothing and other possessions
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01/28/2013 | Routine | |
Recommended for Permit. Facility has temp C/O from city. Keep the table away from the cookline handsink and do not put hot product into the sandwich unit. Walk in floor to base joint not properly repaired. Lighting for walkins to be increased, not done yet. Bollards inside dumpster enclosure to be filled to prevent water from standing and mosquitoes from breeding.
No violation noted during this evaluation. | 12/18/2012 | Pre-Opening | |
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