Recommended for annual Health Department permit renewal.
- Wall and Ceiling Coverings and Coatings
Observation: Paint peeling on the wall behind the three compartment sink.
Correction: Attach wall covering so it is easily cleanable.
|
06/05/2015 | Routine | |
Recommended for annual Health Department permit renewal.
No violation noted during this evaluation. | 08/13/2014 | Follow-up | |
Maintain daily temperature logs.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Chicken 50'F and crab cakes 53'F, cold holding at improper temperatures in the prep refrigerator and the air temperature was 49'F.(voluntarily discarded PHF's in the unit for more than 4 hours. Called a refrigeration repair tech.)
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Some glasses and cups are stored on paper towels and some utensils stored on cloth towel.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket of the tall two door refrigerator is (missing, damaged).
Correction: Repair or replace the refrigerator door gasket in accordance with the manufacturer's specifications.
- 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: ventilation hood filters.
Correction: Maintain nonfood-contact surfaces of equipment clean.
|
08/08/2014 | Routine | |
Maintain daily temperature logs.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employee observed working in the food service area without proper hair restraint.
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.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site) (repeated violation)
Observation: Utensils in the hand basin in the dishwashing area.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the utensils preventing its use.
- 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. No signs posted in the restrooms, bars and at the dishwashing area sink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemicals are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
04/14/2014 | Routine | |
Maintain daily temperature logs.
- Food Contact Surfaces; Cleanability* (corrected on site) (repeated violation)
Observation: The food contact surface of the metal banded basting brushes are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Repair or replace the basting brush 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket of the left door of the two door freezer and the one on the two door refrigerator is (missing, damaged).
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Microwave Ovens (repeated violation)
Observation: Two microwave ovens are not commercial.
Correction: Replace the component of the microwave unit that makes the unit unsafe or replace the entire unit with a commercially-listed, ANSI-certified (such as NSF-approved) unit. Prior to purchase and installation of any new equipment, contact to make sure that replacement unit meets the specifications of Part IV, Articles 1 and 2 of these regulations.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site) (repeated violation)
Observation: The handwashing facility located at the dishwashing are is blocked, preventing access by employees for easy handwashing. Collander in the sink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the collander preventing its use.
- Handwashing Cleanser; Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory it the bar outside.
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.
- Physical Facilities in Good Repair
Observation: Floor tile in poor repair under the bar ice bin.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
11/22/2013 | Routine | |
Recommended for annual Health Department permit renewal.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Diced tomatoes 51'F cold holding at improper temperatures
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.
- Consumer Advisory: Consumption of Animal Foods that are Raw, Undercooked, or Not otherwise Processed to Eliminate Pathogens
Observation: Animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in Ready-To-Eat form or as an ingredient in another Ready-To-Eat Food. Specials board and menues on tables do not have an advisory.
Correction: The Permit Holder shall inform Consumers of the significantly increased Risk of consuming such Foods by way of a Disclosure and Reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Food Contact Surfaces; Cleanability*
Observation: The food contact surface of the metal banded basting brushes is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Replace the basting brushes 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.
- Microwave Ovens
Observation: The microwave oven is not commercially listed.
Correction: Replace the component of the microwave unit that makes the unit unsafe or replace the entire unit with a commercially-listed, ANSI-certified (such as NSF-approved) unit. Prior to purchase and installation of any new equipment, contact to make sure that replacement unit meets the specifications of Part IV, Articles 1 and 2 of these regulations.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located at the three compartment sink area 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 colander preventing its use.
- Light Bulbs Protective Shielding
Observation: Light bulbs in some units are not shielded, coated, or otherwise shatter-resistent.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
- Handwashing Cleanser; Availability
Observation: Soap was not provided at the hand washing lavatory in the three compartment sink 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Several working containers of chemicals are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment.
Correction: Remove unnecessary poisonous or toxic materials.
|
07/17/2013 | Routine | |
Drainboard installed, refrigerator repaired, and storage shed painted. Plans to be submitted for the bar.
No violation noted during this evaluation. | 02/15/2013 | Follow-up | |
Drainboard to installed within two weeks. Submitted plans for the new bar and changes that were made to the kitchen. Indicate the location of all sinks, and what they are used for, drainboards for dishwashing area and location of all equipment. Only bottled drinks to be served at the outside bar. No open food or drinks allowed until the bar area has been approved for use.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: BBQ 44'F and mushrooms 44'F, cold holding at improper temperatures in the prep refrigerator. Air temperature 44'F.(refrigeration repair tech called and food relocated)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Warewash Sinks and Drainboards, Self-Draining (repeated violation)
Observation: The three compartment sink drain boards are not self-draining.
Correction: Equipment drain boards must be self-draining to prevent accumulation of standing water.
- Wall and Ceiling Coverings and Coatings (repeated violation)
Observation: Paint peeling in the dry storage room outside, where single use items are stored.
Correction: Attach wall covering so it is easily cleanable.
|
02/11/2013 | Follow-up | |
- Jewelry - Prohibition
Observation: Employee wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employee observed working in the food service area without proper hair restraint.
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.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Fresh sliced tomatoes 51'F and ground beef 50'F, cold holding at improper temperatures in the prep refrigerator.(voluntarily discarded PHF's out of temperature more than 4 hours and called a refrigeration repair tech)
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: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed roast beef and luncheon meat in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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.
- Warewash Sinks and Drainboards, Self-Draining
Observation: The three compartment sink drain boards are not self-draining.
Correction: Equipment drain boards must be self-draining to prevent accumulation of standing water.
- Refuse - Covering Receptacles
Observation: Outside refuse container was uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Using Drain Plugs
Observation: The refuse container used to store refuse/recycbles has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture behind the three compartment sink, around mop sink, hand sink and other areas of the kitchen is not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Wall and Ceiling Coverings and Coatings
Observation: Paint peeling in the dry storage room outside, where single use items are stored.
Correction: Attach wall covering so it is easily cleanable.
- 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.
|
02/06/2013 | Routine | |
Report review
Restaurant representatives - add corrected or new information about Cutty Sark Marina, 4707 Pretty Lake Ave., Norfolk, VA 23518 »