Permit Expires 1/2016. Certified Food Manager certificate and Health Permit Posted. Maintain Temperature Logs/Charts daily for all refrigeration units.(opening and closing/change of shift). Test strips and Metal stem thermometer on site. FHC's current.Dry storage and restrooms ok.
- Temperature Measuring Devices (repeated violation)
Observation: The temperature measuring device in various locations were not properly located in the coldest part of the unit.Some units missing thermometers.Corrected.
Correction: Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature.Corrected on site. Temps IAW Code.
- Equipment - Good Repair and Proper Adjustment
Observation: Strainer Baskets were observed in a state of repair and condition that prevents necessary maintenance and easy cleaning.(Broken wire mesh)
Correction: Replace thestrainers 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 strainers, procure them with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the back area of cook line and toward dry goods storage room, in kitchen area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Critical: Pests - Controlling Pests*
Observation: Harborage conditions exist. (Fruit Flies/wet rag storage container with no lid).
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.Store in lid covered container.
- Premises - Maintaining Premises; Unnecessary Items and Litter
Observation: Premises has accumulation of litter/trash and food debris under all equipment at cook line/grill area.
Correction: Maintain the premise free of litter,trash,food debris under and around equipment
|
10/28/2015 | Routine | |
Dishwasher-rinse temp 132 degrees and dishwasher sanitizer 50ppm. Hood system due in Sept. 2014 for cleaning. Employee need to retake food handler class due to taking wrong online food handler course. One certified food manager certificate expired. Spoke with manager concerning food manager class and maintaining temp logs. Copy of food manager class and food handler class schedules given to manager as well as dishwasher chart.
- Temperature Measuring Devices
Observation: The temperature measuring device located in Beverage air 2 door fridge is broken.
Correction: Provide an easily readable working thermometer so employees can accurately read the thermometer.
|
08/18/2014 | Routine | |
Additional certified food manager
- Food Storage Containers; Identified with Common Name of Food (corrected on site)
Observation: Unlabeled containers stored in Hoshizaki fridge.
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: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) food in the Hoshizaki fridge is not properly dated for disposition.
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.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: The door gasket on the Beverage air salad unit in need of repair.
Temp Guard freezer door gasket torn.
Correction: Repair or replace the Beverage air salad door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: Filter on ice machine in need of cleaning.
The door gasket on Beverage air salad unit in need of cleaning.
Correction: Clean and sanitize filter on ice machine and door gasket on Beverage air salad unit.
- Lighting, Intensity
Observation: Light out under hood system.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling vents in need of cleaning (dust buildup).
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
04/28/2014 | Routine | |
Temp Guard fridge registered at 43 degrees, Dishwasher sanitizer was 50ppm. Cleaning of equipment in progress at close of business for the day. Viewed temp logs. Facility recommended for permit renewal. Health permit and copy of receipt issued.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of grime and debris on the following food contact surfaces: sides of equipment under hood system.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities in Good Repair
Observation: Screen door in dry storage area in need of repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall under hood system in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
03/19/2013 | Routine | |
Restaurant representatives - add corrected or new information about D'egg Diner, 204 E Main St., Norfolk, VA 23510 »