Ensure food container labels are legible at all times. Ventilation hood must be in use while cooking. Recommended for health department food permit renewal.
- 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: lid of cooked pork container.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (corrected on site) (repeated violation)
Observation: There is no refuse container at the area immediately adjacent to the front counter hand sink.
Correction: Provide a hand sink for the disposal of paper towels at the front counter hand sink.
- Physical Facilities in Good Repair
Observation: The light fixture in the kitchen was observed in need of functioning bulbs.
Correction: Replace bulbs in light fixtures when needed to ensure proper lighting is provided in the facility at all times.
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03/18/2016 | Routine | |
Discussed time as a public health control with the person in charge. Online food handler class information and time as a public health control form given to the person in charge.
- Critical: Time as a Public Health Control* (corrected on site)
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 Contact Surfaces; Cleanability*
Observation: The food contact surface of plastic storage containers and rice dispensing scoop are not smooth, contain cracks, chips, or pits and can not be easily cleaned.
Correction: Replace containers and scoops 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.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer cans 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: "Fresh Deli" drawer in reach-in refrigerator and area between fryer and food prep table.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located at the front counter is 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 cardboard boxes and soda bottles preventing its use.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the handwashing sink at the front counter.
Correction: Provide a refuse container at the handsink to properly dispose of contaminated paper towels.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The mop sink and surrounding walls is 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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12/10/2015 | Routine | |
Reduce contents of the prep unit to encourage adequate airflow. Hood filters maintained clean. Continue frequent cleaning to prevent heavy accumulations of grease and grime.
- Critical: Eating; Drinking; or Using Tobacco* (corrected on site)
Observation: Open drinking containers (milk) stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands
- Single-Service and Single-Use, Characteristics (repeated violation)
Observation: Observed use of non-food grade as a single-use/single-service 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.
- Food Contact Surfaces; Cleanability*
Observation: The food contact surface of the onion container and chicken containers are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Repair or replace the containers 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 - Good Repair and Proper Adjustment
Observation: The freezer at the front counter was observed in need of defrosting.
Correction: Defrost 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.
- 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: outside of the chest freezer (food residue, grime).
Correction: Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
- Outer Openings; Protected (repeated violation)
Observation: The front door of the establishment was observed open without a screen door.
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
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07/21/2015 | Routine | |
Ensure ventilation hood filters are cleaned frequently to prevent the accumulation of grease and grime.Recommended for health permit renewal.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Clothing - Outer Clothing - Clean Condition (corrected on site)
Observation: Food employees wearing soiled aprons.
Correction: Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the small reach-in freezer at the front of the kitchen. Containers were stored on top of uncovered food in the prep unit.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings. Avoid storing containers on top of uncovered food in the prep unit rail.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site) (repeated violation)
Observation: Single-service items were observed reused for the storage of broccoli.
Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: handles and latches on the smoker, ventilation hood filters.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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03/30/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the small reach-in freezer.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Thawing (corrected on site)
Observation: Improper methods used to thaw beef.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Chicken 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.
- Single-Service and Single-Use, Characteristics (corrected on site) (repeated violation)
Observation: Observed non-food grade bags as a single-use/single-service 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
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 the refrigerator compartment of the refrigerator/freezer unit.
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.
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
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12/15/2014 | Routine | |
- 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.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.
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: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Pork 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.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
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.
- 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: bottom shelf on the table next to the prep unit, ventilation hood filters.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site) (repeated violation)
Observation: The handwashing facility located at the front counter is 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 boxes preventing its use.
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09/12/2014 | Routine | |
Ensure the ventilation hood system is functioning at all times. Recommended for health permit renewal.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the 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: Shrimp and chicken were 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.
- 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 (corrected on site)
Observation: Food stored on the floor. Or Food stored less than 6"" above the floor.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Single-Service and Single-Use, Characteristics
Observation: Observed use of non-food grade bags as a single-use/single-service 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.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of eggs
Correction: Discontinue the reuse of cans for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located at the back of tghe kitchen is 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 buckets and lids preventing its use.
- Lighting, Intensity (corrected on site)
Observation: The lights at the ventilation hood were not in use.
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
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04/14/2014 | Routine | |
| No violation noted during this evaluation. | 02/20/2014 | 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.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Cloths - Wiping Cloths; Use Limitation (corrected on site)
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 (corrected on site)
Observation: Food stored in the walk-in refrigerator in an area where it could be subject to splash.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Equipment and Utensils, Air-Drying Required
Observation: Metal trays 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The wall behind the egg drop soup warmer and rice cooker is 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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02/19/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the freezer.
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 wooden rack is not nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Recoat the surfaces of the rack for a nonabsorbent and smooth surface.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
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.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, a high concentration of chemical sanitizer was found in the wiping cloth bucket.
Correction: Provide chlorine at a proper concentration of 50-100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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11/07/2013 | Routine | |
The facility is maintaining an effective cleaning schedule to reduce the accumulation of grime and debris along the cook line and equipment.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Containers of food were observed stacked on top of food items in the rail of the prep unit.
Correction: Protect food from miscellaneous sources of contamination.
- Single-Service and Single-Use, Characteristics (corrected on site)
Observation: Observed use of non-food grade plastic bags as a single-use/single-service food contact material.
Correction: Discontinue use of the non-food grade plastic 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.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer cans 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The mop sink was 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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08/15/2013 | Routine | |
Recommended for health permit renewal.
No violation noted during this evaluation. | 04/30/2013 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the chest freezer, walk-in refrigerator, and prep unit.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Equipment - Good Repair and Proper Adjustment
Observation: The small Kenmore freezer was observed in need of defrosting.
Correction: Restore the freezer to a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- 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: hood filters, rice cooker stand and inside the frigidaire refrigerator.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Outer Openings; Protected
Observation: The screen mesh of the back door is observed in disrepair.
Correction: Provide outer opening screen with a mesh that 16 to 1 inch. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor under the cookline is 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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04/24/2013 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the chest freezer and large reach-in freezer.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food - Miscellaneous Sources of Contamination
Observation: Dispensing utensils with no handles were used for dispensing food.
Correction: Protect food from miscellaneous sources of contamination.
- Single-Service and Single-Use, Characteristics
Observation: Observed use of non-food grade plastic bags as a food contact material.
Correction: Discontinue use of the non-food grade plastic 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.
- Nonfood Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the wooden knife holder 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.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located at the front counter is 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 cardboard boxes preventing its use.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor under the cookline is 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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01/25/2013 | Routine | |
Restaurant representatives - add corrected or new information about Great Wall, 7862 Tidewater Dr. 104, Norfolk, VA 23505 »