Permit Issued. Transfer CFMs to Norfolk and post in view of Public. Observed Pest Control Service Info/Contract/ (9/15).
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between.
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.
- Ventilation Hood Systems; Filters
Observation: Grease extraction filters and nozzles for suppression system in the hood system need to be cleaned.
Correction: Clean filters and nozzles often to prevent build up of grease.
- Equipment - Good Repair and Proper Adjustment
Observation: Ice observed built up in areas of walk in freezer.
Correction: Monitor/Repair the above equipment 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 above equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: Non-food contact surfaces throughout facility are in need of cleaning: shelves, bottoms of prep tables, bottom of cup lid holders, sides and area where bags are stored on slanted shelf, shelving in the WIR need to be cleaned and the one used for clean dishes needs to be cleaned and sanitized.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Pests - Controlling Pests*
Observation: Harborage conditions exist: Fruit Flies observed around trash cans and soda dispensing system.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Areas under fryers and under large pieces of equipment 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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10/06/2015 | Routine | |
Establishment in compliance with follow-up requirements
No violation noted during this evaluation. | 08/15/2014 | Follow-up | |
Spoke with manager regarding food manager certification and food handler's class. Manager took the serve safe course and completed it on May 10, 2014 and is waiting to take the exam on July16 , 2014. Food handlers class schedule left with manager. Storage area neat and well organized. Frequent hand washing observed. Active managerial control throughout establishment.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to obtain a valid certified food managers card. The food manager's card was expired.
A food service employee shall have a valid food service card prior to working in the food service establishment. Several employees had eFood handler's cards.
Correction: Obtain a valid food service managers card.
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.
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07/14/2014 | Routine | |
Food handlers class schedule left with manager. Serve-safe to be transferred to Norfolk before April 2014 for Jenette Thorpe or recertification to be completed. Form 1B left with manager. Proper handwashing techniques observed. Sound knowledge of hot holding and cold holding temperatures observed.
- 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. Four food handler's cards observed to be expired.
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. Class schedule left with manager
- Critical: Time as a Public Health Control*
Observation: Chicken tenders 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.
- 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: underside of the flat grill next to the deep fryers in the kitchen were heavily encrusted with grease.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Ceiling in the drive thru area and in the dry goods storage area is not maintained in good repair. Walls observed with open wires and missing outlet covers under the food prep table in the drive thru area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/17/2014 | Routine | |
Recommended for permit renewal. Permit issued.
- Critical: Demonstration of Knowledge*
Observation: Several food service employees are working in the food service establishment without having a valid food service card. They have eFoodHandler cards, and need to obtain accreditied cards.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Traulsen freezer was observed in a state of repair and condition that prevents necessary maintenance and easy cleaning. Hole observed on side of fridge.
Correction: Repair the Traulsen 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 Traulsen, 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 area under double fryers (corrected) and under triple fryers and hood system above triple fryer had 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.
- Physical Facilities in Good Repair
Observation: A few broken tiles around mop 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiliing tiles in kitchen area 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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11/21/2013 | Routine | |
No violations at time of inspection.
No violation noted during this evaluation. | 03/27/2013 | Routine | |
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