Handsink and mop sink was being shared - GM is in the process of getting quotes to add a handsink in back area with 3 compartment sink. GM in the process of completing Serve Safe CFM class. Once class is completed - have certificate transferred to Norfolk Health Department. Temperature logs were provided. WIR is scheduled to be checked tomorrow.
- 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*
Observation: The person in charge failed to posses a certified food service manager's card.
Correction: Complete a certified food service class.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: Tongs stored in a manner that does not protect from possible contamination.
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.
- Cloths - Wiping Cloths; Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Temperature Measuring Devices
Observation: Temperature measuring devices are needed in all units.
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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: A digital food temperature measuring device is needed in facility.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Good Repair and Proper Adjustment
Observation: Ice machine and Walk In Refrigerator was observed in a state of disrepair and damaged.
Correction: Repair the above 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 above equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 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: the inside of the ice machine and ice scoop/scoop holder, the clean dishes on the drying rack over/beside 3 compartment sink and on storage shelf.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: Non-food contact surfaces observed with accumulation of debris: shelf over 3 compartment sink, inside walk in freezer, inside undercounter freezer across from hot holding display, on top of door of small black reach in refrigerator, the hood of first/pressure cooker and the condiment containers.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Handwashing Lavatory*
Observation: The utility sink by the 3 compartment sink is set up to be used as both hand washing sink and mop sink.
Correction: Install an additional handwash lavatory in the back to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Continue cleaning throughout facility and focus on hard to reach areas.
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.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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12/07/2015 | Routine | |
Follow-up inspection from 10/17/2014. Violations corrected at the time of inspection. Food handler cards observed. Pest violation corrected. Refrigeration units functioning adequately.
No violation noted during this evaluation. | 10/28/2014 | Routine | |
Certified food manager present. Management will enroll in ServeSafe classes. One door refrigeration unit not in use at the time of inspection and was not observed. Advised manager that eFood Handler cards are not accepted. Will return in 10 days for second follow-up.
- 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.
The person in charge failed to posses a certified food service manager's 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.
A certified food manager should be on the premises at all times of food operation
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: The one door refrigerator was frozen over and is not sufficient in capacity to meet the food storage demands of the unit and was observed at 44°F.
Correction: Provide additional refrigeration necessary to maintain food items at 41°F. Frozen overequipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Pests - Removing Dead or Trapped Birds; Insects; Rodents; and other Pests (repeated violation)
Observation: Dead flies were found on the floor throughout the premises
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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10/17/2014 | Follow-up | |
Permit, business license and Manager's certificate conspicuously displayed to the public. No valid food handler cards observed. pH kit and thermometer observed. Provided certified food manager and food handler class schedule and online class information.Facility is well maintained and clean. Will follow up regarding food handler cards and other violations, on or after 10/17/2014.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card.
The person in charge failed to posses a certified food service manager's 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.
A certified food manager should be on the premises at all times of food operation
- Cloths - Wiping Cloths; Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored, on the counters throughout the food prep area, between use, .
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling, Heating, and Holding Capacities
Observation: The one door refrigerator was frozen over and is not sufficient in capacity to meet the food storage demands of the unit and was observed at 44°F.
Correction: Provide additional refrigeration necessary to maintain food items at 41°F. Frozen overequipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Good Repair and Proper Adjustment
Observation: The catch basin under the soda fountain was observed in a state of disrepair.
Correction: Repair the catch basin 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 catch basin, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of pink colored, slimey textured mold, grime and debris on the following food contact surfaces: the middle, white plastic panel of the ice machine. Said oanel and the accumulated grime was in direct contact with the ice in the ice bin. Said ice intended for customer consumption.
Correction: Clean and sanitize these surfaces for food contact.
- Pests - Removing Dead or Trapped Birds; Insects; Rodents; and other Pests
Observation: Dead flies were found on the floor throughout the premises
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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10/07/2014 | Routine | |
- Cloths - Wiping Cloths; Use Limitation
Observation: Improper use of dry wiping cloths.
Correction: Ensure dry cloths are used for wiping food spills from tableware and carryout containers.
- Cloths - Wiping Cloths; Use Limitation
Observation: Heavily soiled wiping cloths in use.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a sanitizing agent test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Cloths - Wiping Cloths, Air-Drying Locations
Observation: Wiping cloths that were laundered on site were observed air-drying at the storage room.
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.
- Handwashing Signage/Handwashing Facilities
Observation: The sign that notifies food employees to wash their hands is not clearly visible.
Correction: Provide a sign/poster that is clearly visible to all employees
- Mops - Drying Mops
Observation: Mops and brooms not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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04/09/2014 | Routine | |
New, bare wood shelving structure needs to be sealed - management has already placed work order to have sealed.
- Critical: Person in Charge - Notifying Regulatory Authority*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to 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 any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virusor Norovirus.
- 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.
- Utensils - In-Use; Between-Use Storage
Observation: Ice scoop improperly stored between.
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.
- 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: Contact private dumpster company to replace the drain plug to the refuse container.
- Floors, Walls, and Celings - Cleanability
Observation: Old grease trap was removed and new grease trap was placed in a new location on the floor. The floor tiles where the old grease trap was located are missing and the flooring is not smooth and easily cleanable.
Correction: Management already has plans to replace floor covering to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor of walk in freezer noted in need of cleaning and is not on a schedule to be cleaned.
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.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Temperature charts were provided and explained to PIC after inspection. Maintain accurate temperature logs.
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10/25/2013 | Routine | |
Restaurant representatives - add corrected or new information about Dodge Store, 8110 Hampton Blvd., Norfolk, VA 23505 »