CFM getting certification - must be completed before end of December. Observed proper thawing of foods.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to posses a certified food service manager's card.
Correction:
- Critical: Shellfish - Shellstock; Maintaining Identification*
Observation: Inadequate record keeping system for shellfish tags when removed from their tagged or labeled container.
Correction: Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shellstock from their containers. The system must ensure that shellstock from one tagged or labeled container is not commingled with shellstock from another container before being ordered by the consumer. A variance from the regulatory authority must be granted if using more than 1 tagged or labeled shellstock container at one time. Label each tag with date of last sold shellfish and keep for 90 days in an organized manner.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Food Storage Containers; Identified with Common Name of Food
Observation: Unlabeled food containers.
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.
- Utensils - In-Use; Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils and in-use utensils improperly stored.
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
Observation: Improper use of wet wiping cloths.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
- 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.
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly used.
Correction: Ensure cloths used for wiping food spills are not used for any other purpose.
- 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.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: Foods in the main WIR and 1 Dr make unit 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.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
Observation: The prepared ready-to-eat in the 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.
- Food Contact Surfaces; Cleanability* (repeated violation)
Observation: The food contact surface of the food storage containers that are cracked and stained and pizza peeks that are splintering can not be easily cleaned.
Correction: Repair or replace the above equipment 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 - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) throughout facility 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
Observation: Glasses were observed stacked - contaminating the inside of the glass/food contact surfaces.
Correction: Clean and sanitize these surfaces.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: the ice machine at the drink station and the knife magnet in the prep area.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Cups were found stacked wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean dishes and to-go containers were not observed stored uncovered and face up.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Coving missing by mixer and in prep area.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: The floor in the dish washing area and areas throughout the facility is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist: fruit flies observed throughout facility.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Entire facility noted 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.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of chemicals were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items, in the dry storage area.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Conformance with Approved Procedures
Observation: Some temperature logs are not being maintained by the establishment, some units are in need of temperature logs for monitoring temperatures.
Correction: Maintain accurate temperature logs.
- Conformance with Approved Procedures
Observation: Some temperature logs are not being maintained by the establishment, not all units were observed with temperature logs.
Correction: Maintain accurate temperature logs.
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10/08/2015 | Routine | |
Shellfish tags observed. Permit, business license and Certified Food Manager certifi cates posted. Spoke with manager regarding beard restraints. Advised manager of online food handler class. Facility well maintained. Active managerial control observed.
- Critical: Demonstration of Knowledge*
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.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints for facial hair.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket of the four door reach-in refrigerator is damaged, allowing for an elevation in unit temperature.
Correction: Repair or replace the four door reach in refrigerator door gasket in accordance with the manufacturer's specifications.
- Sewage - Other Liquid Wastes and Rainwater
Observation: A condensate drain line servicing the one door lowboy refrigerator was emptying liquid waste directly onto the floor of the kitchen.
Correction: Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture in the kitchen prep areas are not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Critical: Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests. Fruit flies observed on the raw potatoes in the rear kitchen prep area.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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08/11/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Unwrapped or uncovered food in the Reach-in.
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: Dispensing utensils 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.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The Lasagna was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Tomatoes, Raw Steak, Cooked pasta Cold holding at improper temperatures
Correction: Cold hold potentially hazardous food 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 prepared ready-to-eat (RTE) leftovers in the 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.
- Wood, Use Limitation
Correction:
- Food Contact Surfaces; Cleanability* (corrected on site)
Observation: The food contact surface of the Food Containers and utensils are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Repair or replace the Food containers and utensils 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 - Cutting Surfaces
Observation: The cutting board(s) along the kitchen 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.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: Mandolin, knives, Food containers, utensils.
The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: reach-in and walk in fans and shelving, gaskets on fridges..
Correction: Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
Correction: Provide QAC at proper concentration of 200 PPM and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Equipment and Utensils, Air-Drying Required
Observation: Cups and Food Containers were found stacked wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located at the kitchen and bar are 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 trash can and sanitizer bucket preventing its use.
- Physical Facilities in Good Repair
Observation: Handle of hot water on produce sink, leak under reach-in unit, clogged hand sink, gaskets on fridges, worn tiles in dish room 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 - Identifying Toxic Containers* (corrected on site)
Observation: Original containers of Cleaning products does not have a legible manufacturer label
Correction: Provide manufacturer's label on containers of Cleaning products that is legible. The accidental contamination of food or food-contact surfaces can cause serious illness.
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04/18/2014 | Routine | |
- Critical: Preventing Contamination from Hands
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Ventilation Hood Systems; Filters
Observation: Grease extraction filters in the hood system are not tightly fitted.
Correction: Alter or replace this equipment so that the filters can be easily removed for cleaning and replacement.
- Warewash Machine, Data Plate Operating Specifications
Observation: There is no data plate on the warewashing machine.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Warewashing Equipment, Cleaning Frequency
Observation: The compartment(s) or drainboards of the dishmachine are heavily soiled.
Correction: Clean the sink compartment(s) or drainboards: 1) before use
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
- Floors, Walls, and Celings - Cleanability
Observation: Floor or floor covering in dishwashing area is not smooth and easily cleanable. Broken tiles
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Wall and Ceiling Coverings and Coatings
Observation: Ceiling covering in kitchen not easily cleanable.
Correction: Attach ceiling covering so it is easily cleanable.
- Walls and Ceilings, Attachments
Observation: walls not easily cleanable. in dishwashing area
Correction: Attachments to walls and ceilings shall be easily cleanable.
- Light Bulbs Protective Shielding
Observation: Light bulb in walk-in cooler not shielded, coated, or otherwise shatter-resistent.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
- Heating, Ventilating, Air Conditioning System Vents
Observation: Ventilating system cover is broken in the dish room, designed so make-up air or exhaust vents contaminate food, food contact surfaces, equipment, or utensils.
Correction: Design ventilating system so make-up air and exhaust vents do not cause contamination of food, food contact surfaces, equipment, or utensils.
- 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.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the kitchen
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Floors - Cleaning Floors; Dustless Methods
Observation: Dustless methods are not being used when cleaning the floor
Correction: Use dustless methods for cleaning the floor such as wet cleaning, vacuum cleaning, mopping with treated dust mops, or sweeping using a broom and dust-arresting compounds
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10/29/2013 | Training | |
Restaurant representatives - add corrected or new information about Fellini's, 3910 Colley Ave., Norfolk, VA 23517 »