New ceiling tile is awaiting installation. Good notification of employee handwashing during food operations. Monitor food handler card records to ensure accuracy at all times. A new fries warmer is on order. New walk-in freezer door is awaiting installation. A new sink for the biscuit prep area is on order. Convert food manager certificates to City of Norfolk certificates. Food handler card class schedule was given to the person in charge.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handwashing sink in the biscuit prep area is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The bottom of the door of the biscuit refrigerator was observed to be loose-fitting.
Correction: Repair the door gasket on the bottom door of the biscuit refrigerator 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 door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 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: inside lowboy next to chicken tender breading station, door gaskets on 2-door freezer near fryers and 2-door biscuit refrigerator, oil/grease accumulation in bottom fryer compartments, inside the top of the fries warmer, inside prep lowboy refrigerator, mold accumulation on the self-serve soda machine near the ice chute.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Toilet Tissue; Availability/Toilets and Urinals
Observation: Toilet tissue was not present at a toilet in the men's restroom.
Correction: To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand
- Physical Facilities in Good Repair
Observation: The ceiling tile at the mop sink area 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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12/17/2015 | Routine | |
Ensure food handler cards are readily accessible at all times, and review records for any expiring cards. Maintain cleanliness of all equipment in the kitchen to prevent the accumulation of grease, grime, and food debris. Repair or remove any equipment not necessary for the operation of the facility including non-functioning refrigeration units. Recommended for health permit renewal.
- Equipment - Good Repair and Proper Adjustment
Observation: The bottom door of the Traulsen refrigerator at the biscuit station was observed unable to close with a tight fit.
Correction: Repair the door of the Traulsen refrigerator 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 door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside the lowboy at the prep line (corrected during inspection), lowboy next to chicken tenders breading station (corrected during inspection), tea counter area (corrected during inspection), cup dispensers at the drive-thru, grease accumulation on the fries warmer (inside top, along edges).
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: The rack on the chicken hot holding rack at the front counter was observed soiled with accumulations of food residues.
Correction: Clean the front hot holding rack to prevent the growth microorganisms on those surfaces and to prevent the attraction of pests.
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04/28/2015 | Routine | |
Ensure equipment surfaces are wiped down frequently to prevent accumulation of grease and grime. Ensure food handler card records are organized and readily accessible at all times.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the fries/chicken pattie freezer.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 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)
Observation: Sausage 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 - 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: fries warmer, inside lowboy near microwaves, inside sandwich make lowboy.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Hand Drying Provision
Observation: No disposable towels were provided a the hand washing lavatory in the front handwashing sink and handwashing sink next to the 3-compartment sink.
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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01/20/2015 | Routine | |
Food out of temp voluntarily discarded. This includes: 4 packages of hot dogs, 12 trays of hamburger patties, 15 trays of chicken, 3.5 cases of chicken, 7.5 cases of liquid eggs, 1 tray of ham, 1 container of sausage, 1 tray of sliced tomatoes and lettuce. Maintenance on staff to repair unit. inspector will reinspect cooler in approximately 3 hours.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to posses a certified food service manager's card.
Correction: Obtain a certified food managers certificate
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Walkin food cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Food Labels
Observation: Foods not properly labelled. (French Fries)
Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: under fryers, underneath equipment, inside of fridges, walkin freezer floor, vents above Nicco equipment.
Correction: Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: When tested, sanitizer bucket had a high concentration of chemical sanitizer in the sanitizer bucket.
Correction: Provide quat at proper concentration of 200ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Refuse - Covering Receptacles
Observation: Observed filled refuse containers stored in the establishment containing food residue wastes without lids.
Correction: Cover all waste containers when not in continuous use.
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09/04/2014 | Routine | |
Monitor temperatures of air and food frequently to catch refrigeration deficiencies early. Improperly cold-holding food was been voluntarily discarded.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to posses a certified food service manager's card.
Correction: Obtain a certified food managers certificate
- Food Labels (repeated violation)
Observation: Foods not properly labelled. (French Fries)
Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: under fryers, underneath equipment, inside of fridges, walkin freezer floor, vents above Nicco equipment.
Correction: Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (repeated violation)
Observation: When tested, sanitizer bucket had a high concentration of chemical sanitizer in the sanitizer bucket.
Correction: Provide quat at proper concentration of 200ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Refuse - Covering Receptacles (repeated violation)
Observation: Observed filled refuse containers stored in the establishment containing food residue wastes without lids.
Correction: Cover all waste containers when not in continuous use.
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09/04/2014 | Follow-up | |
Ensure equipment surfaces are cleaned frequently to avoid accumulations of grime and debris. Recommended for health permit renewal.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: Green beans hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site) (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: cup rack at the front counter, hash round/fries warmer (surfaces above food), inside Traulsen freezer (chicken/fries), inside the hot box cart.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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03/31/2014 | Routine | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside the top of the fries warmer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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11/12/2013 | Routine | |
Ensure food handler card records and certified food manager certificates are up to date and easily accessible at all times.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: french fries warmer, front counter chicken warmer, door gaskets and surrounding area on the 2-door Traulsen freezer, and around the soda nozzles of the drive thru soda machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Cleanser; Availability
Observation: Soap was not provided at the hand washing lavatory in the biscuit prep area.
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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07/24/2013 | Routine | |
Recommended for health permit renewal.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the potato rounds/fries warmer, front counter chicken warmer, and sandwich prep refrigerator 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 (repeated violation)
Observation: The mop sink tiling 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: The floor in the walk-in freezer was 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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03/07/2013 | Routine | |
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