Permit issued. Violations discussed with manager. Recommend installing handsink in kitchen area.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Diced ham and sliced tomatoes in prep unit cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) leafy greens in the refrigerator, the food should have been discarded one day ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Ventilation Hood System, Drip Prevention
Observation: Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below. Missing grease tray.
Correction: Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the prep sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the reach-in freezers.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemical spray bottles are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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02/09/2016 | Routine | |
Complaint on 02-Jan-2013 :
Restaurant in good sanitary condition!
- Equipment - Good Repair and Proper Adjustment
Observation: Drainboard at mechanical dishmachine was observed in a state of disrepair and damaged.
Correction: Repair the leaking drainboard 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 drainboard, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board is 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the service 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
- Physical Facilities in Good Repair
Observation: Wall and hood at dishmachine has paint peeling and is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/23/2015 | Routine | |
Complaint on 02-Jan-2013 :
Standardization inspection conducted with OEHS.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Vegetable soup hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: Serving scoops with plugs missing from handles observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair the scoops to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Physical Facilities in Good Repair (repeated violation)
Observation: Kitchen floor tiles not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/03/2015 | Routine | |
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The employee has a water bottle in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All employees who are drinking water/liquids must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper 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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between use.
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Heavily soiled wiping cloths stored on prep table.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves while worn during multi-tasked food preparation. Not changing gloves in between handling raw eggs and ready to eat foods.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the cook line at the prep refrigerator 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.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: The scoop with plug missing from handle was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair the scoop to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination. Observed clam shells not properly covered in storage room.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the utensil washing 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 equipment preventing its use.
- Physical Facilities in Good Repair
Observation: Floor tiles in kitchen are not maintained in good repair
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 cleaning product on cook line are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaning product must be located in an area that is not above food, equipment, utensils, linens or single service items.
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12/11/2014 | Routine | |
Violations discussed and/ or corrected during inspection, plumbing issue already called for repair.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Egg wash cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: food scoop was observed in a condition that prevents necessary maintenance and easy cleaning. Missing cover
Correction: Repair the food scoop 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 food scoop, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: The sink basin at the cooking area is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
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08/27/2014 | Routine | |
Restaurant in very good sanitary condition!
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use.
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.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Uncovered food in walk-in freezer.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Equipment and Utensils - Good Repair and Calibration (corrected on site)
Observation: Scoop without plug in handle was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair the scoop to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
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04/07/2014 | Routine | |
Observations discussed with manager. New construction done November 9th, restaurant closed until November 20th.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Butter hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the salad station.
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.
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the waitress station.
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 at the hand washing lavatory in the waitress station.
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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12/19/2013 | Routine | |
Restaurant will be closed for remodelling 11/4/13. Contact health department for inspection before reopening. Contractor verified location and accessibility of handwashing stations in remodelled areas.
- Backflow Prevention Device, Design Standard (repeated violation)
Observation: The backflow or backsiphonage prevention device installed on the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. (double check valve with atmospheric vent back-flow preventer for hose under pressure)
- Light Bulbs Protective Shielding
Observation: Light bulb in display refrigerator not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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10/09/2013 | Routine | |
Restaurant being maintained in very good sanitary condition!
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Knife stored between equipment at cookline.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Backflow Prevention Device, Design Standard (repeated violation)
Observation: The backflow or backsiphonage prevention device installed on the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Drain flies evident.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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07/05/2013 | Routine | |
Employee illness reporting form reviewed with PIC. Restaurant being maintained in very good sanitary condition!
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Uncovered food in walk-in freezer.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the 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.
- Equipment and Utensils - Good Repair and Calibration
Observation: The thermometer on the door of reach-in refrigerator is not in good repair and/ or not accurate in the range of use.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- Backflow Prevention Device, Design Standard
Observation: The backflow or backsiphonage prevention device installed on the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. Provide double check valve for hoses under pressure.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of toxic cleaner 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.
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04/18/2013 | Routine | |
Observations discussed with manager.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The employees are in an area other than designated break area while handling food or contacting clean food contact surfaces. (remove peanuts from waitress area)
Correction: All employee who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Clam chowder hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: cooking equipment is greasy, toaster, waffle iron, toaster and reachin.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. (coffee filters)
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections at the faucet is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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12/21/2012 | Routine | |
Restaurant representatives - add corrected or new information about Denny's Restaurant #1826 (01-0546), 3337 Virginia Beach Boulevard, Virginia Beach, VA 23452 »