Inspector spoke with food employees of how items need to be cooled from ambient after owner/CFM walked out of inspection. Inspector decided staff conducting practices understood correct way to cool items and does not need to conduct a follow-up at this time.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Chili cooling in triple sink while other basins contain chemicals on either side.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Cooling* (corrected on site)
Observation: Lettuce and tomatoes noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from ingredients at ambient temperature 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided a the hand washing lavatory in the bathroom area.
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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12/03/2015 | Routine | |
There are now two CFMs for the facility.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the non-slip mat on drying board 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.
- Wall and Ceiling Coverings and Coatings
Observation: Ceiling tile in backroom not attached so it is easily cleanable.
Correction: Attach ceiling covering so it is easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Fans in the bathrooms and wall behind oven 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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08/12/2015 | Routine | |
Deli meats stacked above the rim of the pan are above the approved cold holding temperature. The CFM corrected this action during the inspection and spoke with employees. Permit was issued to owner.
No violation noted during this evaluation. | 04/29/2015 | Follow-up | |
Need to have another CFM for store for coverage at all times the kitchen is open. Tuna salad will now be prepared from cold ingredients to avoid cooling issues. Foods not cold holding at proper temperature were removed and placed inside another unit. Repair company was called during inspection to come evaluate prep unit. Inspector will follow up next day.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: TCS foods in prep unit cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Prep unit is not operating between 36-38 degrees F.
Correction: Repair the prep unit to restore a state of condition that allows for proper operation, accuracy, and functioning, per Part IV, Article 1 and 2 of this chapter. If unable to repair the prep unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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04/27/2015 | Follow-up | |
Inspector cannot accurately determine if there is still time allowed to cool items. Inspector suggests adding time to date marking when items are prepared (i.e., tuna salad, slicing deli meats and cheeses, tomatoes, etc.) so inspector can better determine compliance with temperature/time risk factors. Owner is requested to be present for follow-up inspection.
- 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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw shell eggs holding in a manner that may cause cross contamination of 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.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate. A large batch of tuna salad, prepared this morning, at 60 degrees in refrigerator, raising the temperature of items around it. Employee corrected this by placing large container in an ice bath.
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* (repeated violation)
Observation: TCS foods in prep unit cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Prep unit is not operating between 36-38 degrees F.
Correction: Repair the prep unit to restore a state of condition that allows for proper operation, accuracy, and functioning, per Part IV, Article 1 and 2 of this chapter. If unable to repair the prep unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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04/23/2015 | Routine | |
CFM certificate was posted during inspection. Steak cooling changes have been implemented and were observed during the inspection.
- Critical: Demonstration of Knowledge* (repeated violation)
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.
- 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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01/05/2015 | Follow-up | |
Post current CFM certificate in public view. Great date marking observed.
- 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.
- Cloths - Wiping Cloths; Use Limitation (corrected on site)
Observation: Wiping cloths sanitizer concentration too high.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
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) (repeated violation)
Observation: Tuna salad, meats, cheses cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: Meatballs hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Sandwich unit out of temperature range.
Correction: Repair the prep unit 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 prep unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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12/29/2014 | Routine | |
Current CFM certificate needs to be posted in public view. One employee has unaccepted food handler card
- Employee Health
Observation: Some employees are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. Federal Form 1-B provided - make copies and have all employees sign before starting work.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virusor Norovirus.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
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* (repeated violation)
Observation: TCS foods in lowboy cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Triple sink faucet was observed leaking. Lowboy temperature should hold between 36-38 degrees F to be in proper adjustment. This will help foods cold hold temperature during heavy use.
Correction: Repair the faucet 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 faucet, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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08/28/2014 | Routine | |
Permit issued.
- Critical: Sanitizer; Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine bleach being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Correction: Utilize only 50-100ppm Chlorine bleach that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
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04/21/2014 | Routine | |
Owner left establishment during the follow up inspection. If by the next routine inspection the previous violations have not been corrected, the owner will be brought in for an informal hearing for lack of managerial control in regards to food safety.
- Critical: Person in Charge - Assignment of Responsibility* (repeated violation)
Observation: The person in charge was not available at the time of inspection. Must have a CFM on duty at all times the business is open.
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: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: Sub station food Cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained consistently by the establishment.
Correction: Maintain accurate temperature logs.
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12/26/2013 | Follow-up | |
Provided PIC with food code changes.
- Critical: Person in Charge - Assignment of Responsibility* (repeated violation)
Observation: The person in charge was not available at the time of inspection. Must have a CFM on duty at all times the business is open.
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: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: Sub station food Cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained consistently by the establishment.
Correction: Maintain accurate temperature logs.
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12/17/2013 | Routine | |
Provided PIC with temperature charts.
- Critical: Person in Charge - Assignment of Responsibility* (repeated violation)
Observation: The person in charge was not available at the time of inspection. **Employee signed up to attend**
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: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: Shredded lettuce and ham in prep unit 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.
- Equipment - Dispensing Equipment, Protection of Equipment and Food
Observation: The delivery tube of the ice machine dispenser is not protected from contamination.
Correction: Close door of the unit to prevent growth on delivery chute.
- Physical Facilities in Good Repair (repeated violation)
Observation: Cabinet under sink in bathroom is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/24/2013 | Routine | |
- Physical Facilities in Good Repair (repeated violation)
Observation: Cabinet under bathroom hand sink is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Personal Care Items - Storage (repeated violation)
Observation: Purse and jackets stored in such a way that they could contaminate wiping cloths in the backroom.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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03/15/2013 | Follow-up | |
Provided PIC with handwashing signage.
- 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.
- Employee Health
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to 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 any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virusor Norovirus.
- Critical: Package Integrity*
Observation: Food from damaged packaging offered for sale or service.
Correction: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Cloths - Wiping Cloths; Use Limitation
Observation: Improper use of wet wiping cloths.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Tomatoes and lettuce 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.
- 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.
- Physical Facilities in Good Repair
Observation: Cabinet under bathroom hand sink is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- 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.
- Critical: Sanitizer; Criteria/Chemicals for food contact*
Observation: Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Correction: Utilize less than 200ppm of chlorine sanitizer that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
- Personal Care Items - Storage
Observation: Purse and jackets stored in such a way that they could contaminate wiping cloths in the backroom.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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03/12/2013 | Routine | |
Restaurant representatives - add corrected or new information about Greater Grinders, 1515 Azalea Garden Rd., Norfolk, VA 23502 »