Observed food handler cards, employee health policy, and temperature charts. Did not observed cooling charts. All PHF/TCS foods observed time and/or temperature abused were voluntarily discarded.
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
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.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Observed Driscolli's raspberries with mold accumulations on product.
Correction: Ensure food is safe and unadulterated.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Observed tongs and knife stored in sanitizer solution.
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: Cooling* (corrected on site)
Observation: Sauteed Onions 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 from 70°F 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.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: Partially cooked chicken breasts and oysters observed 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 - Good Repair and Proper Adjustment
Observation: The door gasket of the reach in Traulsen unit on cookline is observed with minor tear and damaged.
Correction: Repair or replace the RI Unit door gasket in accordance with the manufacturer's specifications.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 160'F while the actual temperature was 150'F.
Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of grime and debris on the following food contact surfaces: ice machine.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean utensils were found stored in a non uniform direction on the 3rd floor dining facility.
Correction: Store @TABLEWARE@ in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Conformance with Approved Procedures
Observation: The retail area food establishment is not observed recording internal food temperatures on the temperature charts.
Correction: Maintain accurate temperature logs.
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03/01/2016 | Routine | |
Observed food handler cards, employee health policy, and temperature charts. Did not observe cooling charts. Discussed updating current handwashing policy due to inaccurate information. Discussed repeat issue of leaving prep unit tops/lids open while not in use. Approved for permit.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed several employees fail to wash their hands after several examples of when to wash, to include the following: after bodily contact (scratching arm, rubbing nose, touching face) and contacting contaminated used inverted single use glove on the floor).
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- 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.
- Critical: Preventing Contamination from Hands (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed employee bare hand contact sliced tomatoes in open front line cooler.
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. Discard food product(s).
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate. Observed baked/stewed apples and corn beef in the walk in refrigerator (produce) >70'F.
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)
Observation: Cheese, Salsa, Cole slaw, Mashed potatoes, Gravy, Chicken salad, Crab cakes, partially cooked chicken tenders, and Arugula cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the Left Prep Unit.
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.
- Temperature - Food Temperature Measuring Devices - Provided (corrected on site)
Observation: Observed metal stem thermometer being calibrated.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment, especially sliced meats.
- Prohibitions (corrected on site)
Observation: Clean equipment/utensils were found stored to the right of the handsink in the dishwasher area. Handsink observed without splash guard.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located at the back of the retail facility is blocked and in contact with a contaminated mop head, 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 mop head preventing its use.
- Physical Facilities in Good Repair
Observation: Light bulb observed out underneath the ventilation hood system in the front open area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Conformance with Approved Procedures
Observation: Cooling temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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09/29/2015 | Routine | |
Handsink in open cook line is observed relocated -- new location approved. Discussed clean equipment may not be stored beneath paper towel dispenser. Permit and CFM certificate not observed posted in public view. Observed expired food handler cards. Provided CFM class schedule and food handler class schedules. Dishwasher (high temp) 158'F, 191'F
- 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.
- Person in Charge (corrected on site)
Observation: Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas.
Correction: Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
- Critical: Employee - Responsibility of a Food Employee or an Applicant to Report to the Person in Charge*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by 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 if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella spp., Escherichia colo 0157:H7, Hepatitis A virus or Norovirus.
- Critical: Eating; Drinking; or Using Tobacco* (corrected on site)
Observation: The chef 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
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: New handsink in open cook line area in need of splash guard.
Correction: Install a splash guard at the relocated handsink in the open cook area to protect utensils and/or food products.
- Thawing
Observation: Cryovac tuna observed air tight in packaging while thawing.
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 4. Cryovac products
- Equipment - Good Repair and Proper Adjustment
Observation: Dishwasher was observed in a state of disrepair and damaged. Observed with leaks near the atmospheric breaker and bottom left of unit casing.
Correction: Repair the dishwasher 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 dishwasher, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
Correction: Provide QAC at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Serving utensils were found stored in a nonuniform manner.
Correction: Store utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Wall and Ceiling Coverings and Coatings
Observation: Dishwasher ceiling casing is observed not attached so it is easily cleanable
Correction: Attach ceiling covering so it is easily cleanable.
- Lighting, Intensity
Observation: Lightbulbs observed out under the hood system and produce walk in refrigerator (3 total).
Correction: Provide at least 20 foot candles for walk in refrigerator. Provide at least 50 foot candles for food prep/cook areas.
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11/04/2014 | Routine | |
Conducted an in depth discussion with Dining Room Director and CFM in regards to fruit fly concern. Excellent facility. Observed temperature charts, cooling charts, employee health policy, and food handler cards.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate. Quiche was observed stored in the True Refrigerator drawers at 86'F and elevated the internal temperatures of other food products.
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.
- Warewash Machines, Temperature Measuring Devices (repeated violation)
Observation: The temperature measuring device for the wash tank of the warewashing machine is not operating.
Correction: Provide a functioning temperature measuring device at the wash compartment so employees can routinely monitor the water temperature.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed damaged door gasket on the upper right door of the dairy refrigerator.
Correction: Repair or replace the dairy fridge door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Handsink to the left of the icecream chest was observed in a state of disrepair and damaged. Observed constant leak.
Correction: Repair the handsink 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 handsink, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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07/16/2014 | Routine | |
Work order was placed during the inspection to repair the damaged temperature gauges on the mechanical dishwashing machine. Discussed the importance of maintaining valid cooling charts.
Observed shipper's tags for clams: SAM RUST SEAFOOD Harvested: 3/12/2014
Observed shipper's tags for oysters: CHESAPEAKE PRIDE OYSTERS Harvested: 2/22/2014
Provided cooling charts, new employee health policy, and effective changes to 2013 FDA Food Code.
- Warewash Machines, Temperature Measuring Devices (repeated violation)
Observation: The temperature measuring device for the PREWASH and WASH tank of the warewashing machine is not operating.
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
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03/17/2014 | Routine | |
Observed shippers tags for oysters. Provided temperature charts-required for cold holding units.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Observed Tomato Spinach Soup in the Walk in Refrigerator measured at 140 F.
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.
- Food Contact Surfaces; Cleanability* (corrected on site) (repeated violation)
Observation: The food contact surface of several cookware utensils were observed not smooth, contains cracks, chips, or pits and can not be easily cleaned. Utensil storage drawer noted in need of cleaning.
Correction: Repair or replace the cookware utensils 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.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the prewash and wash tank of the warewashing machine are not operating.
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket of the Upright Refrigerator is damaged.
Correction: Repair or replace the refrigerator's door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: The lowest drawer on the Hatco Drawer Warmer was observed in a state of disrepair and damaged.
Correction: Repair the drawer warmer 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 drawer warmer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean serving dishes were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided a the hand washing lavatory to the left of the icecream freezer.
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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12/18/2013 | Routine | |
Provided CFM with cooling charts. Observed/informed by CFM of program in place for allergies. Observed excellent temperature chart record keeping. Approved for permit.
- Food Contact Surfaces; Cleanability* (corrected on site)
Observation: The food contact surface of several utensils was observed not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Repair or replace the damaged utensils 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.
- Sanitizing Solutions, Testing Devices
Observation: Observed QT-40 sanitizing solution at a toxic chemical concentration > 500 ppm.
Correction: Maintain sanitizing solution at approximately 200 ppm.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean utensils for tea service were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination before use.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided a the hand washing lavatory beside the icecream freezer.
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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09/13/2013 | Routine | |
Restaurant representatives - add corrected or new information about Harbor's Edge, 1 Colley, Norfolk, VA 23510 »