CFM present during inspection and service workers had valid food service cards. CFM assured EHS that the degreasing of the equipment is scheduled for today.
- 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 grease, dust, dirt, food residue, and/or other debris: behind the fryer, behind the grill, vent filters and side of self service soda dispenser in the front.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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03/28/2016 | Routine | |
CFM present during inspection and service workers had valid service cards. During the inspection good hand washing practices was observed by all food handlers. Maintaining cleaning schedule. Recommend for permit renewal.
No violation noted during this evaluation. | 12/07/2015 | Routine | |
CFM present during inspection. Deep cleaning needed in the whole facility
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in dry storage area not shielded.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Physical structure in need of cleaning (Ceiling tiles above the cook line,walls around the grill, floor under the grill, move racks and clean under racks in all areas. Discard rusted racks)
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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08/10/2015 | Follow-up | |
Keep hose in mop sink area out of basin. Left manager with the flyer to register food handlers in Food handlers class. Recommended to CFM to transfer certificate to the Norfolk certification.
- Critical: Demonstration of Knowledge*
Observation: Several food service employees were 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.
- Critical: Eating; Drinking; or Using Tobacco*
Observation: An employee was chewing gum in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All @PERSONNEL@ who are @PERSONNEL ACTION@ must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash and drip from condensation contamination.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: FOOD Cold holding at improper temperatures (Hamburger patties 43)
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 two door cooler.
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, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single Service were observed stored unprotected on the bread rack.
Correction: Single Service in the original protective package to protect from contamination until used.
- Light Bulbs Protective Shielding
Observation: Light bulb in dry storage area not shielded.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the cook line area. Replace light bulb.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Physical structure in need of cleaning (Ceiling tiles above the cook line,walls around the grill, floor under the grill, move racks and clean under racks in all areas. Discard rusted racks)
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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07/31/2015 | Routine | |
Complaint on 02-Feb-2012 :
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored on the floor. Or Food stored less than 6"" above the floor.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Original containers of Sanitizer does not have a legible manufacturer label
Correction: Provide manufacturer's label on containers of sanitizer that is legible. The accidental contamination of food or food-contact surfaces can cause serious illness.
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04/09/2015 | Routine | |
- 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.
- Utensils - In-Use; Between-Use Storage (corrected on site)
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 and the container.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored on the floor. Or Food stored less than 6"" above the floor.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed liquid egg product in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the walls of the walk-in and handle of ice scoop 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: Area under fryers are 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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01/12/2015 | Routine | |
Freezer needs defrosting.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor. Or Food stored less than 6"" above the floor.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Food Contact Surfaces; Cleanability* (repeated violation)
Observation: The food contact surface of the food containers are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Repair or replace the food containers 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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- 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: Freezer around lid, behind hamburger unit..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single Service food containers were observed stored unprotected at the kitchen.
Correction: Store Single Service in the original protective package to protect from contamination until used.
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10/09/2014 | Routine | |
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor. Or Food stored less than 6"" above the floor.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Food Contact Surfaces; Cleanability*
Observation: The food contact surface of the food containers are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Repair or replace the food containers 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.
- 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: under fryers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Trauselen # 2, condenser in walk-in freezer, and hamburger freezer are 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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07/11/2014 | Routine | |
Ice build-up on reach-in condenser. Gap in Ventilation Hood.
- 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.
- Temperature Measuring Devices
Observation: The temperature measuring device located in the Reach-in is not easily readable.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- 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: Under fryers,and in Reach-ins. .
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Backflow Prevention Device, Design Standard
Observation: The backflow or backsiphonage prevention device installed on the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
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04/10/2014 | Routine | |
Undated cheese and Buffalo sauce in Walk-in. CDI. Ice accumulating on condenser unit in walk-in Rec for permit renewal.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor. Or Food stored less than 6"" above the floor.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- 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) Milk in the refrigerator, the food should have been discarded one day 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.
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01/15/2014 | Routine | |
Gasket and hose for mop sink room on order. Ice removed from the walk-in condenser. Work order placed for bottom of hot-hold unit. CFM in training is scheduled for a training program and certification.
- Physical Facilities in Good Repair (repeated violation)
Observation: The gaskets on reach-in is not maintained in good repair. Utensil damaged. CDI. Hose in mop sink room needs replacement. Repeat.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/17/2013 | Follow-up | |
Walk-in freezer has ice accumulation on condenser unit. Green beans discarded by manager. CDI. Degreaser bucket in mop sink room needs to be removed at a greater frequency to avoid pests.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the frozen hamburger reach-in.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site) (repeated violation)
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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the reach-in.
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.
- Physical Facilities in Good Repair (repeated violation)
Observation: The gaskets on reach-in is not maintained in good repair. Utensil damaged. CDI. Hose in mop sink room needs replacement. Repeat.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/15/2013 | Routine | |
Green beans placed in oven to get to proper temperature for hot-holding.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The milk is unsound or adulterated (past expiration date).
Correction: Ensure food is safe and unadulterated.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the reach-in (milk container).
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: Green beans hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above 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: underneath soda dispensing unit.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: Mop sink hose is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Original containers of Weed killer does not have a legible manufacturer label
Correction: Provide manufacturer's label on containers of Weed killer that is legible. The accidental contamination of food or food-contact surfaces can cause serious illness.
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07/23/2013 | Routine | |
Tomatoes are on 2 hour time as temp control. Manager given Form 1B and discussed training opportunities.
- 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 virusor Norovirus.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the milk cooler.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: counters and refridgeration units.
Correction: Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
- 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: floors and walls.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: The wastewater hose is worn and the spray nozzle at the 3-vat sink is leaking and 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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04/09/2013 | Routine | |
Rest-rooms need to be maintained in a clean states (Urine observed on toilet seats.)
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the french fry fryers 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.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at the female restroom was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Physical Facilities in Good Repair (repeated violation)
Observation: Tiles in three compartment sink area are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of tank wash fluid are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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01/07/2013 | Routine | |
Restaurant representatives - add corrected or new information about Hardee's, 2301 E Little Creek Rd., Norfolk, VA 23518 »