Recommend sending another person to CFM class. Provided more temperature logs. Provided cooling logs. Ventilation hood to be cleaned mid-January. Permit Issued. EHS will check with CFM regarding temperature logs. Continue monitoring make unit and under counter reach in refrigerator.
- 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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12/21/2015 | Follow-up | |
- Critical: Hands - When to Wash*
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.
- 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the walk in freezer and walk 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* (corrected on site)
Observation: Unwrapped or uncovered food in the in the RIR/RIF, Make unit and UCR.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
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 Storage Containers; Identified with Common Name of Food
Observation: Unlabeled food containers by cook station.
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.
- 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.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor in the walk in freezer and walk in refrigerator.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Food cold holding at improper temperatures at make unit.
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: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Food Labels
Observation: Foods not properly labeled in large bins.
Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed menus and cardboard lining shelves by cook station and in walk in refrigerator.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Single-Service and Single-Use, Characteristics
Observation: Observed use of non-food grade to go bags used as food contact material.
Correction: Discontinue use of the non-food grade bags as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
- Temperature Measuring Devices
Observation: Some units did not contain temperature measuring devices.
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: Digital food temperature measuring device 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.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of food.
Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Non-Food Contact Surfaces
Observation: Accumulations of grime and debris were observed on the non-food contact surfaces of the following: the inside of the reach in refrigerator and freezer combo, inside of the walk in freezer, the outside surface of the dry storage bins and the outside of the food storage containers on the shelf over the 3 compartment sink.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Handwashing Cleanser; Availability
Observation: Soap was not provided at the hand washing lavatory by the 3 compartment sink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- 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 | |
Permit, business license and Manager's certificate conspicuously displayed to the public. Food handler's cards observed. Frequent handwashing observed. pH kit and thermometer observed. Invoices provided for delivered foods. Provided food handler class schedule. Facility is well maintained and clean. Frigidaire observed at 45
°F
. Food items observed in temperature. Unit in frequent operation.
- Critical: Time as a Public Health Control*
Observation: Chicken wings and fried rice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Food Labels (repeated violation)
Observation: Foods not properly labelled on the prep table of the wok stove and on the food storage shelf across from the 3-compartment sink.
Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws.
- Living or sleeping quarters; Separation (corrected on site)
Observation: Living/sleeping quarters are not separated from rooms and areas used for food establishment operation by complete partitioning and solid self-closing door.
Correction: Living or sleeping quarters must be separated from areas used for conducting food establishment operations to preclude potential contamination of food and food-contact surfaces from poisonous or toxic materials, dust or debris, the presence of improperly designed facilities and equipment, and the traffic of unauthorized and/or unnecessary person or pets.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of windex and cleaning compounds are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaning compounds must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Critical: Toxics - Conditions of Use
Observation: Pesticides are not being applied with a certified applicator
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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10/14/2014 | Routine | |
Time as a public health control form explained and signed by manager. Advised manager to transfer food items into food grade bags once delivery is received. Other violations corrected as advised.
- Cloths - Wiping Cloths; Use Limitation (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.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate. Cooked rice, chicken pieces and chicken wings were unattended and left out at room temperature. Food items had been at said location for 1 hour as per operator's statement.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Food Labels (repeated violation)
Observation: Foods not properly labelled on the storage shelf in the kitchen.
Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws.
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08/06/2014 | Follow-up | |
Spoke with manager about using food grade plastic bags for food storage. Advised manager to maintain temperature logs. Refrigerators to be thoroughly cleaned.
- 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.
- Food - Miscellaneous Sources of Contamination
Observation: Frozen food items in the walk in refrigerator and cooked wontons in the two door lowboy were observed stored in plastic garbage bags with non food-grade ink.
Correction: Protect food from miscellaneous sources of contamination.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Cooked rice, chicken pieces and chicken wings were unattended and left out at room temperature. Food items had been at said location for 1 hour as per operator's statement.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Raw shell eggs observed cold holding at improper temperatures. Food item was left out unattended and at room temperaure for 1 hour as per operator's statement.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Food Labels
Observation: Foods not properly labelled on the storage shelf in the kitchen.
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 holes, cracks, grime and debris on the following food contact surfaces: plastic container holding the raw chicken pieces.
Correction: Clean and sanitize these surfaces for food contact. Obtain a container in good repair
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the "Pepsi" brand two door reach-in refrigerator and the two door lowboy prep unit had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Sewage - Other Liquid Wastes and Rainwater
Observation: A condensate drain line servicing 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.
- Refuse - Using Drain Plugs
Observation: The green refuse container used to store refuse/recycbles has no drain plug.
Correction: Replace the drain plug to the refuse container.
- 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.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
|
07/11/2014 | Routine | |
| No violation noted during this evaluation. | 04/14/2014 | Follow-up | |
- 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.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat chicken 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.
- Temperature Measuring Devices; Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the reach-in cooler cookline is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Containers on the serving lines of the kitchen to which additional product is added are observed soiled
Correction: Clean and sanitize containers at least every 24 hours as long as maintains stored food items in a manner that prevents cross-contamination.
- Handwashing Cleanser; Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No continuous towel system that supplies the user with a clean towel has been provided. restroom
Correction: Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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04/09/2014 | Routine | |
Talked and discussed with owner about having the pest control company leaving them a chemical sheet showing what they used, how much and where the chemical was used. Met with and interviewed owner and left copy of inspection report with her.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Grannular pest bait was found on shelving above and beside food containers and take out bags at front counter.
Correction: Any and all bait for use in facility must be used to prevent possible contamination of food and food products.
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01/23/2013 | Routine | |
Storage area adjacent to the bathroom needs to be organized.
Facility recommended for change of owner.
No violation noted during this evaluation. | 01/11/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Golden City 2, 7734 Hampton Blvd. E, Norfolk, VA 23505 »