- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination walk in refrigerator.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (repeated violation)
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a chemical test kit to ensure the sanitizing solution is maintained at the proper solution. The test kit used has apparently been compromised and is not working
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: outside of stainless steel pans, inside of the ice machine
Correction: Maintain nonfood-contact surfaces of equipment clean.
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12/22/2015 | Routine | |
The area outside of the back door needs to be cleaned up, and kept clean , and no dumping of anything, all liquids wastes disposed of in the slop sink.
- 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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Heavily soiled wiping cloths in use.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Bag in a box inner package stored in a container on the floor under the rack not identified;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less 81 degrees
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less discarded
- Food - Standards of Identity
Observation: The bag in a bniox innner bag are not properly labeled.
Correction: Packaged food shall comply with standard of identity requirements in 21 CFR 131-169 and 9 CFR 319 Definitions and standards of identity or composition, and the general requirements in 21 CFR 130 - Food Standards: General and 9 CFR 319 Subpart A - General.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: stainless steel pans
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: silverware
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: uotside of "clean stainless steel pans
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: clean equipment stored in dirty containers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the portable fans 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.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
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08/25/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers 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 (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. waffles
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Food Storage - Prohibited Areas (corrected on site)
Observation: Food stored under other sources of contamination. under the hand soap dispenser
Correction: Relocate food storage to an approved area until the source of contamination is eliminated or removed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: butter 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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Butter pats 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: Food - Potentially Hazardous Food - Cold Holding*
Correction:
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the work table refrigerator
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.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Ice machine door was observed in a condition that prevents necessary maintenance and easy cleaning. BLOCKED open with bucket hanger
Correction: Repair the 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 replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a test kit chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: food slicer, stainless steel pans(clean) food residue
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The handwashing facility located at the back area 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 bucket preventing its use.
- Outer Openings - Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.door wide open, blocked open
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors throughout the facility especially in the kitchen in the 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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05/20/2015 | Routine | |
Three employees scheduled to attend 2/16/15 Foodservice Manager's Certification class at Sysco. Critical violations discussed and corrected during inspection.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: Person in charge is unable to demonstrate knowledge of the regulations to the regulatory authority representative.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Employee Health* (corrected on site)
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 virus or Norovirus
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Utensils - In-Use - Between-Use Storage
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.
- Food Storage - Clean and Dry Location
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.
- Critical: Cooling* (corrected on site)
Observation: Sausage gravy and grits noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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.
- 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 - Hot Holding* (corrected on site)
Observation: Sausage hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: The temperature measuring device in the refrigerator was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the back of 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 equipment preventing its use.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Employees are not using the dressing rooms, designated area or lockers provided.
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
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02/05/2015 | Routine | |
- Critical: Person in Charge - Assignment of Responsibility* (repeated violation)
Observation: The person in charge was not available at the time of inspection. CFM not on site
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the M-3 turob air refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the prep 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
- Critical: Toxics - Identifying Toxic Containers*
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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10/06/2014 | Routine | |
DISH MACHINE DOWN , RECOMMENDED TO USE THE 3 SINK UNTIL REPAIRED NO SANITIZER BEING INJECTED. TECH CALLED FOR REPAIR WHILE INSPECTION WAS IN PROCESS
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that food was not protected from cross contamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Temperature Measuring Devices (repeated violation)
Observation: There was no visible temperature measuring device located in the under counter refrigerator
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch:numerous stainless steel pans food residue
Correction: Clean and sanitize these surfaces for food contact.WIll be run through the dish machine
when it is repaired
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06/19/2014 | Routine | |
DISCUSSED FOR CORRECTION WITH MGT.
- Critical: Person in Charge - Assignment of Responsibility* (corrected on site)
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: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. HANDS IN THE DRINKING ICE
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Temperature Measuring Devices
Observation: There was no visible thermometers measuring device located in the under counter refrigerators
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the M-3 Refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: clean cook pot.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ice scoop on top of the ice machine, clean equipment
Correction: storage areasMaintain nonfood-contact surfaces of equipment clean.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility locatedin the prep area 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 equipmentr cart preventing its use.
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04/15/2014 | Routine | |
opening inspection. CLEAN AND SANITIZE ALL EQUIPMENT FOR FOOD HANDLING PRIOR TO USE. ALL PERMITS, AND LICENSES ARE TO IN POSSESSION FOR THE PERMIT TO BE VALID
No violation noted during this evaluation. | 03/14/2014 | Routine | |
Restaurant representatives - add corrected or new information about Hair Of The Dog Eatery (01-0208), 4000 Virginia Beach Boulevard #210, Virginia Beach, VA 23452 »