- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Deli meat, cheese 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.
- Outer Openings - Protected
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, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Ventilation - Mechanical Ventilation
Observation: Ventilation is not sufficient to keep rooms free of excessive heat
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
- Ventilation - Mechanical Ventilation
Observation: Ventilation is not sufficient to keep rooms free of excessive steam (Warewash machine area)
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
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03/09/2016 | Routine | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Floor in walk in refrigerator was observed in a state of disrepair and damaged.
Correction: Repair the floord 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 floor, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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12/15/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: TCS foods in prep refrigerator (cooked pppers, soft cheese(s)) 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) yogurt cups in the refrigerator, the food should have been discarded 7 days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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
Observation: There was no temperature measuring device located in the display refrigerator, prep freezer, prep refrigerator(s)
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.
- Cooling, Heating, and Holding Capacities
Observation: Prep refrigerator er is not maintaining potentially hazardous foods 41°F or below.
Correction: Repair or replace the prep refrigerator to ensure food items are held at the proper cold holding temperature of 41°F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Good Repair and Proper Adjustment
Observation: Floor in walk in refrigerator was observed in a state of disrepair and damaged.
Correction: Repair the floord 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 floor, 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 ot holding cabinet has 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.
- Tableware - Preset Tableware
Observation: Preset tableware was observed unprotected from contamination. (Glasses, coffee cups)_
Correction: Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests (Fruit flies evident throughout kitchen service area)
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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12/02/2015 | Routine | |
All critical violations were discussed and corrected during inspection.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Cooling Methods
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: Potatoes, tomatoes, and ham 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Refrigeration unit was observed in a state of disrepair and damaged: water leakage from under the refrigeration unit.
Correction: Repair the refrigeration 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 refrigeration unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the kitchen hand sink is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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08/07/2015 | Routine | |
Critical violations discussed and corrected during inspection. Service refrigerator to maintain foods at 41 or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Gravy, oatmeal, tomatoes, egg wash 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods 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.
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05/15/2015 | Routine | |
All violations were discussed and corrected during and after inspection.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ham, tomatoes, and fajita mix 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.
- Outer Openings - Protected
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, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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04/09/2015 | Routine | |
Dish machine was repaired last week, but broke again several days later. Repairs are underway. Called to follow up on 2/19- Wash temp: 167, rinse: 182.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (repeated violation)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. Repair dish machine.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
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02/11/2015 | Follow-up | |
Critical violations discussed and corrected during inspection. Repair broken dish machine. Currently using dish machine at the Banquet center.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. Repair dish machine.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
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01/21/2015 | Routine | |
Violations discussed and/ or corrected during inspection.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. 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.
- Food - Washing Fruits and Vegetables
Observation: Fruits not washed before being offered for sale or service.
Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses.
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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the ref gasket has 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Box of single service were found stored on floor.
Correction: Store single service in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Plumbing System Maintained in Good Repair
Observation: Hand sink in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Light Bulbs Protective Shielding
Observation: Light bulb in ref/kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Distressed Merchandise, Segregation and Location (corrected on site)
Observation: Products for credit, redemption, or return is not being stored in a separate designated area
Correction: Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
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10/21/2014 | Routine | |
Normal hours of operation are 6:30 - 11:00am. Facility clean and in good order, no food being cooked at this time.
No violation noted during this evaluation. | 06/11/2014 | Routine | |
FACILITY IS FUNCTIONALLY DOWN DURING THE OFF SEASON.
- Plumbing System Maintained in Good Repair
Observation: SPRAY KNOZZLE in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
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02/03/2014 | Routine | |
Facility clean and in good order at time of inspection.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents
Correction: door propped open.
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10/24/2013 | Routine | |
Walkin Functioning properly.
No violation noted during this evaluation. | 07/17/2013 | Routine | |
NOAV letter delivered to restaurant. Follow-up to check on refrigeration units. Refrigeration units have been serviced. Monitor holding temperatures of temperature controlled foods in walk-in refrigerator. Food must be held below 41 degrees Fahrenheit. Do not store potentially hazardous foods near door and lower air temperature to accommodate open door periods.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Temperature controlled foods in walk-in refrigerator cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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07/09/2013 | Follow-up | |
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Walk in Cooler, and Reach in At front Line is not maintaining potentially hazardous foods 41°F or below.
Correction: Repair or replace the Walkin, Reach in to ensure food items are held at the proper cold holding temperature of 41°F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) in Kitchen at front line 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.
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07/08/2013 | Follow-up | |
- 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Ham on Line cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Salmon in Walkin 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.
- Cooling, Heating, and Holding Capacities
Observation: Walk in Cooler, and Reach in At front Line is not maintaining potentially hazardous foods 41°F or below.
Correction: Repair or replace the @EQUIPMENT@ to ensure food items are held at the proper cold holding temperature of 41°F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) in Kitchen at front line 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.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap Dispenser damaged and laying in 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.
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06/14/2013 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The Line Cook is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- 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.
- Outer Openings - Protected (corrected on site)
Observation: Door Propped Open, 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, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Cleanser - Availability
Observation: Soap Dispenser in Disrepair
Correction: Repair Hand Soap Dispenser
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04/03/2013 | Routine | |
Boiling water being used for alternative methods until boiling water notice lifted. This applies to all restaurants in the hotel.
No violation noted during this evaluation. | 03/25/2013 | Other | |
Restaurant representatives - add corrected or new information about Greenery (01-0991), 3900 Atlantic Ave., Virginia Beach, VA 23451 »