Ice machine observed not in operation -- CFM stated facility may replace unit. Temperature gauge for mechanical dishwasher observed in good working order. All previous violations addressed. Approved for permit.
No violation noted during this evaluation. | 01/21/2016 | Follow-up | |
Discussed with CFM to maintain cleaning schedule. Provided application for permit renewal. Observed food handler cards, employee health policy, and temperature charts.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed frozen raw ground beef stored above frozen RTE foods in reach in freezer.
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.
- Food Contact Surfaces; Cleanability*
Observation: The food contact surface of the ice bin cover is not smooth, contains cracks, chips, or pits and can not be easily cleaned. Observed cover on the inside of the ice bin (metal) no longer smooth, durable, or easily cleanable.
Correction: Repair or replace the ice bin cover 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.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the wash tank of the warewashing machine is not working.
Correction: Provide a functioning temperature measuring device at the wash compartment so employees can routinely monitor the water temperature.
- 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: Beverage room ice machine.
Correction: Clean and sanitize these surfaces for food contact.
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01/11/2016 | Routine | |
Observed some food handler cards and health policies. Discussed with the CFM that any individual involved/participating in food operations needs a food handler card and signed health policy. All documents need to be maintained on site. Temperature charts need to be maintained and kept on site. Did not observe cleaning/sanitary schedule -- CFM stated he would email chart to inspector. Additional CFM for facility is still needed. Observation of registration is needed before permit will be granted. All other violations addressed. Commercial refrigerators will be locked to prohibit unauthorized use by patrons without proper food safety training. Provided application.
- Critical: Employee - Responsibility of a Food Employee or an Applicant to Report to the Person in Charge* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by 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 if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella spp., Escherichia colo 0157:H7, Hepatitis A virus or Norovirus.
- 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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07/28/2015 | Follow-up | |
Did not observed food handler cards, employee health policy, or temperature charts. Missing ceiling tile in the back room is observed in need of replacement. All food products observed with mold were voluntarily discarded (sliced deli turkey and pie crusts). Observed raw chicken in swollen packaging in a unit with ambient air of 77'F. Chicken was voluntarily discarded. Not approved for permit.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed at being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program or responds correctly to the EHS's questions as they relate to the specific food operation.
Correction: Ensure that the person in charge has a valid certified food protection manager certificate and/or correctly demonstrates knowledge of the food operation as it relates to the EHS's questions.
- Critical: Employee - Responsibility of a Food Employee or an Applicant to Report to the Person in Charge* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by 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 if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella spp., Escherichia colo 0157:H7, Hepatitis A virus or Norovirus.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the reach in refrigerator.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw animal food stored over ready-to-eat (RTE) food in the freezer unit. Observed raw hamburger and sausage in the Kenmore Freezer stored above the tater tots/french toast.
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.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The ready-to-eat commercially processed foods in the freezer was not properly dated for disposition after opening.
Correction: Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing once opened, indicate the length of time the food was held refrigerated which is 7 days or less at 41°F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41°F minus the refrigeration time before the food was frozen.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) foods 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.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The ready-to-eat (RTE) commercially processed foods in the 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.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit was not discarded by the ""consume by"" date. Observed deli turkey dated for 7/10/2015. Observed cole slaw dated for 6/29/2015. Observed milk dated for 6/5/2015.
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.
- Food Labels
Observation: Foods not properly labelled.
Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime, debris, dust, and/or mold on the following food contact surfaces: Slicer, the empty ice bin to the right of the front counter handsink, and both ice bins in the main kitchen and the common area kitchen.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean single use utensils were not observed stored with the food-contact surface facing downward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Plates were observed stored unprotected on mobile roller storage units.
Correction: Store plates and/or Single Service with a protective covering or store inverted to protect from contamination until used.
- Refuse - Removal Frequency
Observation: Refuse containers are stored full overnight in the kitchen causing an attractant to pests.
Correction: Discontinue the practice of leaving partially filled refuse containers in the facility overnight.
- 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.
- Critical: Pests - Controlling Pests*
Observation: Methods are not being used to control pests. Observed fruit/fungus fly infestation on site. Observed wet and soiled wiping clothes stored on site without a cover. Observed refuse not discarded at the end of kitchen use.
Correction: When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- 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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07/22/2015 | Routine | |
Observed food handler cards and health policy. All previous violations addressed. Discontinue mechanical dishwasher use until repaired and wash cycle reaches 155'F and rinse cycle is 180'F. Use 3 compartment sink until follow up appointment. CFM will call when dishwasher is ready for reinspection. Provided food temperature charts and dishwasher temperature charts.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (repeated violation)
Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 155'F while the actual temperature was 130'F.
Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
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06/19/2014 | Follow-up | |
Suggested obtaining dividers for individual plastic utensils to better maintain a uniform direction in storage drawer. Restroom facilities observed well maintained. Need to observe health policy, food handler cards, and current/accurate temperature charts during the time of each inspection. CFM certificate needs to be posted in kitchen area. Did not observe dishwasher temperature charts.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed at being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program or responds correctly to the EHS's questions as they relate to the specific food operation. Certificate is expired.
Correction: Ensure that the person in charge has a valid certified food protection manager certificate and/or correctly demonstrates knowledge of the food operation as it relates to the EHS's questions.
- Employee Health
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by 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 if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella spp., Escherichia colo 0157:H7, Hepatitis A virus or Norovirus.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- 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). Observed raw hamburger meat stored directly beside strawberries.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Unit LF2 observed in need of defrost.
Correction: Maintain equipment in proper operation to maintain appropriate temperatures.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 155'F while the actual temperature was 130'F.
Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
- 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: Unit LF 1.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean eating utensils were not observed stored with the food-contact surface facing downward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Physical Facilities in Good Repair
Observation: Observed 6 ceiling tiles missing in the dry storage area and observed not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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06/11/2014 | Routine | |
No violations. Facility is well maintained and kitchen equipment including stove, microwave, and ovens are very clean. Proper thermometer calibration observed. Provided CFM with CFM schedule, food temperature charts, and dishwasher temperature charts.
No violation noted during this evaluation. | 08/28/2013 | Routine | |
Courtesy Inspection conducted for State approval:
Buildings inspected: First Presbyterian Church (10+ rooms)
Sewage Disposal System: Hampton Roads Sanitation District (Public)
Water Supply: City of Norfolk (Public)
Swimming Pool: No pool
Food Service Operations: parents provide the children's lunches and snacks from home
Summary: No violations
Playground area was observed with no violations. Additional outside space was observed: partial wood exposure noted in need of protective covering mats.
No violation noted during this evaluation. | 08/28/2013 | Routine | |
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