- Critical: Preventing Contamination from Hands (corrected on site)
Observation: Emplyee at sandwich prep station handling Ready To Eatr items with bare hands.
Correction: Employee discarded items touched with bare hands, washed hands, and put on gloves.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Romain lettuce stored in rack with utensils drying on 3-compartment sink.
Correction: Employee removed romaine lettuce from drying rack and placed in food grade container for rinsing.
- Cloths - Wiping Cloths; Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Employee made sanitizer bucket and placed rag inside of bucket.
- Refuse - Covering Receptacles (corrected on site)
Observation: Outside refuse container was uncovered.
Correction: Waste container was covered during inspection.
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03/21/2016 | Routine | |
Recommended for renewal of permit.
- 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 Storage - Clean and Dry Location
Observation: Food stored on the floor in walk-in cooler and walk-in freezer. Or Food stored less than 6"" above the floor.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Food - Miscellaneous Sources of Contamination
Observation: Personal items stored with food.
Correction: Protect food from miscellaneous sources of contamination.
- 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: Ice Machine
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Plumbing System Maintained in Good Repair*
Observation: Floor drain under 3 compartment sink is clogged..
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Refuse Outside Receptacles
Observation: The cover of the refuse container located outside the establishment is not a tight fit.
Correction: Replace the door of the outside refuse container with one that is a tight fit.
- Floors, Walls, and Celings - Cleanability
Observation: Floor or floor covering in dish room is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Outer Openings; Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the dish room.
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
- Critical: Pests - Controlling Pests*
Observation: Standing water in bucket and inverted tables creating mosquito breeding conditions. Old doors behind resturaunt leaning against building creating harborage conditions.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces..
- Premises - Maintaining Premises; Unnecessary Items and Litter
Observation: Premises has accumulation of litter
Correction: Maintain the premise free of litter.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in thewalk-in freezer 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.
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12/08/2015 | Routine | |
Proper glove usage and hand washing observed.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Two 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.
- Outer Openings; Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Gap observed in back door leading out to walk-in cooler.
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
- Physical Facilities in Good Repair (repeated violation)
Observation: A few damaged ceiling tiles observed, thus not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Premises - Maintaining Premises; Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Large deep freezer no longer in use observed in kitchen.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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04/10/2015 | Routine | |
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Knife observed stored between prep unit and table. Cook removed, washed and placed on knife rack.
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.
- Physical Facilities in Good Repair
Observation: Several ceiling tiles observed damaged and ceiling above high pressure hose is not maintained in good repair. Ceiling is peeling from hose scraping, discussed with manager about covering with a metal plate.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Hood filters, floor of walk-in cooler, area behind grease trap and wall between prep unit and two door fridge 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.
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01/05/2015 | Routine | |
All employees have valid food handler cards. Recommended for permit renewal. Permit issued.
No violation noted during this evaluation. | 10/24/2014 | Follow-up | |
Hood system cleaned. Cutting boards ordered. Need to clean soda box shelf still. One employee without food handler card. Not recommended for permit renewal until all employees have valid food handler card.
- 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.
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10/17/2014 | Follow-up | |
Staff observed taking temperatures of products while cooking and sanitizing thermometer after use. Need to paint and peeling surfaces. Hood system must be cleaned before permit will be issued. Not recommended for permit at this time.
- Hair Restraints - Effectiveness (corrected on site)
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.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along both prep units 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.
- 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: shelf for spices in the dish room, table with slicer on it and hood system.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single use items were found stored outside behind facility.
Correction: Store single use items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided a the hand washing lavatory in the front hand sink.
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
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under all equipment and wall behind triple sink and hand sink in dish room 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.
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10/03/2014 | Routine | |
Terminix came out and treated, facility has signed up for monthly treatments. All employees except for one have obtained a valid food handler's card. Food rearranged in prep unit, all meats moved to colder side. Ice machine clean.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket of the 2 door True fridge is damaged.
Water observed leaking from ceiling in walk-in refrigerator.
Correction: Repair or replace the True fridge door gasket in accordance with the manufacturer's specifications.
Repair walk-in refrigerator to prevent water from leaking into unit.
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07/11/2014 | Follow-up | |
All employees need to have food handler cards upon follow-up and a pest control company needs to treat facility. Worked with cook during inspection about cleaning thermometer and taking temperatures to make sure all foods sent out are safe. Also spoke with owner about rearranging sandwich prep unit and moving more hazardous foods to opposite end since that end holds temperature better.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Several food service employees are 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: 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. Raw chicken observed stored over raw beef.
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: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The sliced chicken breast was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Observed cook attempt to cook chicken that was observed at 148°F. Cook placed back on grill and continued cooking, new temperature observed before serving was 186°F.
Correction: Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds. Spoke with cook about ensuring that all menu items are prepared and temped before service to become familiar with how long it takes to reach proper temperature.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: Meatballs in tomato sauce observed hot holding at improper temperatures. PIC states he opened a can of meat sauce and poured it into hotwell without warming it up first. Temperature turned up on unit to bring sauce to proper hot holding temperature.
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*
Observation: Several prepared, ready-to-eat (RTE) foods in the refrigeration unit are 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket of the 2 door True fridge is damaged.
Water observed leaking from ceiling in walk-in refrigerator.
Correction: Repair or replace the True fridge door gasket in accordance with the manufacturer's specifications.
Repair walk-in refrigerator to prevent water from leaking into unit.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Both sanitizer buckets observed at 0ppm. Cook corrected both to 100ppm.
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the both prep units and prep table 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.
- 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: inside of ice machine (heavy mold growth), wall between large prep unit and two door fridge, and side of white chest freezer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Outer Openings; Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back door in kitchen observed propped open at beginning of inspection without a screen door present.
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
- Critical: Pests - Controlling Pests*
Observation: Methods are not being used to control pests. Insects observed in dish room and dining room.
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling tiles in the kitchen above prep unit 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.
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07/01/2014 | Routine | |
New Food Code changes given and new Form 1-B issued. Stir foods in steam table often to help maintain uniform temperature. Left schedule for Food Handler's and Food Managers class.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Several food service employees are working in the food service establishment without having a valid food service card. All cooks, drivers and waitstaff need food handler cards.
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: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to posses a certified food service manager's card. The PIC has an expired food manager certification. Owner came in before inspection ended and I left a schedule to get another staff member certified.
Correction: A certified food manager must be present on premises during all stages of food preparation, cooking and serving.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the prep unit. .
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: Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw beef stored over RTE sauce in prep unit, and raw chicken stored over cheese in walk-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.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Garlic and oil mixture was observed sitting on prep table, cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Water observed dripping from near fan in ceiling of walk-in and chest freezer lid was observed in a state of disrepair and damaged. Lid taped together, with insulation visible between the tape. Owner states he ordered a new freezer but it did not fit so he is waiting for another freezer to arrive.
Correction: Repair the deep freezer and leak in walk-in to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the deep freezer or leak in walk-in, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket of the 2 door True fridge is damaged.
Correction: Repair or replace the True door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) on both prep units and prep table 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the hood filters and lid of chest freezer 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.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container and rear of building, outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in cooler. Bulb burned out.
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of degreaser are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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02/13/2014 | Routine | |
Hood system needs to be cleaned. Dumpster enclosure broken. Proper hand washing technique observed. Recommended for permit renewal. Permit issued.
- Critical: Demonstration of Knowledge*
Observation: Three food service employee are working in the food service establishment without having a valid food service card. All employees without cards are front of house staff, left schedule. All kitchen staff have current cards.
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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the True fridge and 4 door freezer.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use; Between-Use Storage
Observation: Dispensing utensils improperly stored between use. Scoop for sugar stored with handle down.
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.
- Food - Miscellaneous Sources of Contamination
Observation: Containers of food nesting in pizza prep unit.
Correction: Protect food from miscellaneous sources of contamination.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Chest freezer was observed in a state of disrepair and damaged. Lid broken and taped together.
Correction: Repair the chest freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the both prep units 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: carrot peeler stored on knife rack.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single use items still in boxes were found stored outside behind restaurant. Manager states that they were delivered today and have not been put away yet.
Correction: Store single use items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Medicines (eye drops) observed stored in container with to-go plates. Employee moved to personnel area.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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11/19/2013 | Routine | |
Water temperature adjusted to proper level. Spoke with plumber about open air gap under triple sink, he should be coming tomorrow to repair. Light bulb also added in mop room.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the handles of cheese cutter is not corrosion resistant, nonabsorbent, and/or smooth. Observed with tape wrapped over handles, preventing proper cleaning.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Three door freezer was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment. Most foods frozen, but freezer overstocked with foods blocking fan and not allowing proper air flow.
Correction: Provide additional freezers necessary to maintain food items at 0 degrees or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Chest freezer was observed in a state of disrepair and damaged. Lid of freezer is broken, with insulation visible between thr tape used to attempt a repair.
Correction: Repair the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the hood system, inside of ice machine and bottom level of 3 door freezer 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.
- Critical: Backflow Prevention, Air Gap* (repeated violation)
Observation: An air gap between the water supply outlet and drain pipe of triple sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs above triple sink not properly shielded, coated, or otherwise shatter-resistent. MIssing end caps of shields.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
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10/22/2013 | Follow-up | |
Inspection done with Marcia Snyder. Change of ownership inspection. Observed a water temperature of 102 degrees from triple sink, need a temp of 110 degrees for proper ware washing. Air gap on triple sink must be corrected by November 19, for 30 day follow up. Employee health forms left for employees to sign. Need to pay for food and dumpster permits before new permit can be issued.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the sandwich unit.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the handles of cheese cutter is not corrosion resistant, nonabsorbent, and/or smooth. Observed with tape wrapped over handles, preventing proper cleaning.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Nonfood Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the cardboard used to line shelf in sandwich unit is not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Cooling, Heating, and Holding Capacities
Observation: Three door freezer was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment. Most foods frozen, but freezer overstocked with foods blocking fan and not allowing proper air flow.
Correction: Provide additional freezers necessary to maintain food items at 0 degrees or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Good Repair and Proper Adjustment
Observation: Chest freezer was observed in a state of disrepair and damaged. Lid of freezer is broken, with insulation visible between thr tape used to attempt a repair.
Correction: Repair the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the hood system, inside of ice machine and bottom level of 3 door freezer 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.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet and drain pipe of triple sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Floors, Walls, and Celings - Cleanability
Observation: Wall or wall covering behind mop sink is not smooth and easily cleanable. Several broken tiles.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Light Bulbs Protective Shielding
Observation: Light bulbs above triple sink not properly shielded, coated, or otherwise shatter-resistent. MIssing end caps of shields.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of sanitizer are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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10/18/2013 | Routine | |
Restaurant representatives - add corrected or new information about Golden Family Pizzeria, 5401 Tidewater Dr., Norfolk, VA 23509 »