Maintain daily temperature logs. Recommended for annual Health Department permit renewal.
- Cloths - Wiping Cloths; Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 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 and filter.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Dust build-up on ceiling vents and surround tile in the prep area and on the ceiling vents in the restrooms.
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.
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10/21/2015 | Routine | |
Some food items on the right side in the grocery refrigerator were 44'F-46'F and transferred to another unit. Air temperature 36'F-38'F and food items 40'F-41'F. Refrigeration tech will recheck unit again. Monitor temperatures to enure that food is held at 41'F and below. Recommended for annual Health Department permit renewal.
No violation noted during this evaluation. | 10/22/2014 | Follow-up | |
Post a hand washing sign at the ice cream area hand basin. Ice build-up in green freezer.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Ice scoop stored on the counter.
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.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Grocery meat case 41'F and meat 44'F, cold holding at improper temperatures.(transferred PHF's to another unit and called a refrigeration repair tech)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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10/09/2014 | Routine | |
| No violation noted during this evaluation. | 07/07/2014 | Routine | |
Bar glasses stored on cloth towels. Store on a cleanable surface.
- Temperature Measuring Devices
Observation: The temperature measuring device in some refrigerators was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: cutting boards on prep line.
Correction: Clean and sanitize these surfaces for food contact.
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07/07/2014 | Routine | |
Maintain daily temperature logs. No excessive jewelry is allowed to be worn while preparing food.
- Critical: Eating; Drinking; or Using Tobacco* (corrected on site)
Observation: Uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of Butane Fuel are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of checmicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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02/05/2014 | Routine | |
Recommended for annual Health Department permit renewal.
No violation noted during this evaluation. | 10/29/2013 | Follow-up | |
Maintain daily temperature logs. Transfer certified food managers certificates to Norfolk. Home style deep fried unit stored in the back is to be removed.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Half and half 50'F and sour cream 52'F, cold holding at improper temperatures in the four drawer refrigerator. Ambient temepature 49'F.(voluntarily discarded PHF's)
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) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed luncheon meat in the deli 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.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep refrigerators 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: cutting boards on the prep line.
Correction: Clean and sanitize these surfaces for food contact.
- 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: mold on inside of ice machine and out side of pannine machines soiled.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Dust build-up on ceiling vents and surrounding tile.
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.
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10/15/2013 | Routine | |
Discontinue canning until the Department of Agriculture requirements are met. The use of a counter top deep fry unit is not permitted, without a hood system and fire suppression, per the Fire Department.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Chicken salad 46'F and cheese 46'F, cold holding at improper temperatures in the glass door display refrigerator.(PHF's moved to another unit)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: Beef and vegetable soup 124'F and chicken tortilla soup 127'F, hot holding at improper temperatures.(reheated food to 165'F for hot holding at 135'F)
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) luncheon meats in the grocery refrigeration unit 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.
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03/27/2013 | Routine | |
Restaurant representatives - add corrected or new information about East Beach Sandwich Company, 4500 Pretty Lake Ave. 106, Norfolk, VA 23518 »