Freemason Abbey Restaurant, 209 W Freemason St., Norfolk, VA 23510 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Freemason Abbey Restaurant
Address: 209 W Freemason St., Norfolk, VA 23510
Type: Full Service Restaurant
Phone: 757 622-3966
Total inspections: 6
Last inspection: 03/25/2016
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Inspection findings

Inspection date

Type
Additional certified food managers
No violation noted during this evaluation.		03/25/2016Routine
Viewed temperature log sheets for refrigeration units. Hood system scheduled for cleaning on 12-14-2015. Service scheduled for pipe repair at dishmachine.
  • Critical: Preventing Contamination from Hands (corrected on site)
    Observation: Employee 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.
12/17/2015Routine
Viewed staff food handler cards. A few staff need to retake correct food handler class. Viewed temperature log sheets. Informed manager to recheck units for working thermometers inside all refrigeration units. Facility recommended for permit. Permit, copy of application and receipt issued to manager.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The door gasket on 2 door desert unit in need of repair.
    Correction: Repair or replace the 2 door desert unit door gasket in accordance with the manufacturer's specifications.
04/23/2015Routine
Meat walk-in 41 degrees, Dishwasher-wash 161, rinse 180 degrees, Desert fridge 33 degrees (upstairs), Three compartment sink sanitizer 1st check 0ppm. Viewed temperature logs for units. Temp logs are current. Additional certified food managers
  • Ventilation Hood Systems; Filters
    Observation: Filter at end of hood system damaged. Front of hood system need cleaning (dusty).
    Correction: Alter or replace this equipment so that the filters can be easily removed for cleaning and replacement. Replace damaged filter and remove dust from front of hood system.
  • Sanitizing Solutions, Testing Devices (corrected on site)
    Observation: Three compartment sink sanitizer registered at 0ppm.
    Correction: Adjust three compartment sink sanitizer to register at proper concentration.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Vents and ceiling tiles in front of hood system need cleaning (dust buildup).
    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.
09/18/2014Routine
Beverage air freezer registered at -4 degrees, Beverage air 2 door freezer -2 degrees, 2 Door desert unit 40 degrees, Reach-in (fruit) 35 degrees, Keg unit (milk) 41 degrees, Three compartment sink sanitizer 100ppm, M3 Turbo air fridge (desert) 32 degrees. Viewed temp logs which are current. Walk-in cooler door being frequently opened due to staff removing product from unit to use for today. Product is holding at proper temperatures. Additional certified food managers
  • Equipment - Good Repair and Proper Adjustment
    Observation: The door gasket of the 2 door desert unit is damaged.
    Correction: Repair or replace the 2 door desert unit door gasket in accordance with the manufacturer's specifications.
  • Lighting, Intensity
    Observation: Less than 50 foot candles of light was noted in the wait station area.
    Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • Physical Facilities in Good Repair
    Observation: Broken tile observed in dishwashing area. Opening observed around door frame in dishwashing area.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
05/05/2014Routine
Beverage air 2 door freezer registered at 4 degrees, 2 Door Desert box registered at 30 degrees, Bar reach-in(milk stored in unit) registered at 33 degrees and M3 Turbo air fridge(deserts) registered at 33 degrees. Bucket of wiping cloth sanitizer registered at 200ppm. Facility has 4 additional certified food managers with current certificates. One cfm with Serv Safe certificate need to get certificate transferred over to a Norfolk certificate. Two certified food managers need to sign up for recert class. Copy of food manager class schedule given to manager. Staff are maintaining temperature logs of all units. Manager to call Hobart concerning rinse gauge. Hood system due this month for cleaning per sticker posted on hood system. Facility recommended for permit.
  • Critical: Cooling* (corrected on site)
    Observation: Country style chicken soup and salibury steaks noted not being adequately cooled to prevent the growth of harmful bacteria. Product improperly cooling inside Saute walk-in.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
    Observation: Cut tomatoes and cheese cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Warewash Machines, Temperature Measuring Devices
    Observation: The temperature measuring device for the rinse cycle of the warewashing machine observed not properly working.
    Correction: Provide a functioning temperature measuring device for the rinse cycle so employees can routinely monitor the water temperature.
  • Sanitizing Solutions, Testing Devices
    Observation: There is no chemical test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a chemical test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
04/23/2013Routine

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