Observed parasite destruction "Letters of Guarantee" for fish products in sushi area. Did not observed food handler cards, employee health policy, or temperature charts. Discussed the importance of maintaining records on site and temperature chart history. Observed excellent handwashing practices of food handlers. PHF/TCS foods found out of temperature requirement were not observed time and/or temperature abused. Observed shellstock tag records for oyster products: Cherrystone Aqua Farm, Original Shipping MO329SS, Lot # S00158, Harvest Date 11/23/2015, Shipping Date 11/24/2015, Sell by Date 12/9/2015, PO# 804798, Harvest Lot MD C-2, Quantity 100. Discussed providing steel cover tops for food products on the sub station unit instead of plastic wrap. Certified Food Manager certificate needs to be transferred to Norfolk certificate and displayed in public view.
- 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.
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.
- Employee Health
Observation: Facility does not have an Employee Health Policy.
Correction: Implement an Employee Health Policy consistent with the Employee Health Policy of Form 1 B of the 2013 FDA Model Code and its 2015 Supplement.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Observed baked bread on racks (not cooling) unprotected.
Correction: Protect food from miscellaneous sources of contamination.
- Equipment - Good Repair and Proper Adjustment
Observation: Handsink in the deli station and the meat display case (farthest right) were observed in a state of disrepair and damaged. Handsink observed with leak in the piping structure and the meat display case observed with leak that is being captured in the door.
Correction: Repair the sink and the display case 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 equipment, 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: Did not observe available sanitizer in sushi/sub staion area during food operations.
Correction: Provide QAC at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Critical: Handwashing - Using a Handwashing Lavatory* (repeated violation)
Observation: The handwashing facility located at the bakery 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 mobile storage rack, brooms, and dust pans preventing its use.
- Critical: Handwashing - Using a Handwashing Lavatory* (repeated violation)
Observation: Observed the pizza area handsink in need of a new splash guard installation.
Correction: Replace missing splash guard with new equipment.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Spray bottle of sanitizer was observed not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed sanitizer stored near food products and equipment.
Correction: Containers of sanitizer must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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12/04/2015 | Routine | |
Observed some food handler cards and all employee health policy. Observed work order for pizza prep table doors and freezer floor. All other violations observed addressed. Approved for permit!
- 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.
- Floors, Walls, and Celings - Cleanability (repeated violation)
Observation: Floor or floor covering in the walk in freezer for the bakery/dessert area is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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05/26/2015 | Follow-up | |
Observed some, not all, required documentation for food handler cards, temperature charts, and employee health policies. CFM certificate still in need of transferring and display in public view with the health department permit. Observed parasite destruction letters and shippers tags: Ballard Fish & oyster Co, Inc. Cherrystone original shipper: VA-846-SP, Lot # W24291, Final Harvest Date: 5/14/2015, Harvest Date: 5/4/2015, Location: Cherrystone Creek. Restrooms observed well maintained.
- 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw shrimp and scallops above RTE crab and lobster.
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage; Prohibited Areas (corrected on site)
Observation: Bakery icing containers/toppings observed stored beneath the electric insect zapper equipment.
Correction: Relocate food storage to an approved area until the source of contamination is eliminated or removed.
- Food - Miscellaneous Sources of Contamination
Observation: Observed wet paper towels stored inside of a prep unit to help with sauce product leakage.
Correction: Protect food from miscellaneous sources of contamination. Alter sauce storage direction to prevent the need for the paper towel use.
- Food Labels
Observation: Foods not properly labelled. Observed onion soup not in the originial container and without proper labelling of product.
Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws.
- Food Contact Surfaces; Cleanability*
Observation: The food contact surface of the shovel ice scoop is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Replace the shovel ice scoop 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 - Good Repair and Proper Adjustment (repeated violation)
Observation: The Sandwich/Deli Prep Unit was observed in a state of disrepair and damaged. Upper refrigerator storage observed in disrepair.
Correction: Repair the upper portion of the refrigerated prep unit 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 prep unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: Doors to the dry storage table in the pizza area were observed in a state of disrepair and damaged.
Correction: Repair the doors 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 doors, 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*
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitizer spray bottles.
Correction: Provide QAC at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located at the bakery 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 or relocate the mobile storage rack for equipment preventing its use.
- Floors, Walls, and Celings - Cleanability
Observation: Floor or floor covering in the walk in freezer for the bakery/dessert area is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Sanitizer spray bottles are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed sanitizer spray bottles stored next to to-go containers/single use items.
Correction: Containers of sanitizers or any chemical must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Conformance with Approved Procedures (repeated violation)
Observation: All temperature logs are not being properly maintained by the establishment in each area.
Correction: Maintain accurate temperature logs.
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05/18/2015 | Routine | |
Serve Safe certificate needs to be transferred to Norfolk certificate and displayed in public view. Observed food handler cards, employee health policy, parasite destruction documents, temperature charts, and well maintained restrooms.
- Critical: Eating; Drinking; or Using Tobacco* (corrected on site)
Observation: The produce food service employee was observed eating in the produce prep area instead of designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All food service employees while eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Splash guard is needed at the pizza area handsink.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Food Contact Surfaces; Cleanability*
Observation: The food contact surface of the paint brush with a metal band is not smooth, contains cracks, chips, or pits and can not be easily cleaned. Paint brush is not considered food grade due to the metal band.
Correction: Replace the metal banded paint brush 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 - Good Repair and Proper Adjustment
Observation: Front cover of cold deli case in need of securing and cleaning.
Correction: Repair the front cover 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 cover, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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12/16/2014 | Routine | |
Observed employee health policy, food handler cards, and food temperature charts. No PHF/TCS foods observed in pizza unit. All previous violations addressed.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The handsink next to the deli/bakery cooler and the pizza prep unit was observed in a state of disrepair and damaged.
Correction: Repair the 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket of the pizza prep unit is damaged.
Correction: Repair or replace the pizza prep unit door gasket in accordance with the manufacturer's specifications.
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08/05/2014 | Follow-up | |
All PHF/TCS foods in the pizza prep unit, sushi prep unit, and sandwich station >41'F were voluntarily discarded. Raw whole chickens in the walk in refrigerator need to be stored away from the door entry. Observed parasite destruction letters for raw fish products. Observed Shipper's Tags: Cherrystone Aqua Farms Lot # W22386 Harvest date: 7/10/2014 Harvest location: Cherrystone Creek, VA. Provided food handler class schedule, employee health policy, and temperature charts. Did not observe food handler cards.
- Employee Health
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.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between. Scoop in rice product observed with handle down in product.
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 (repeated violation)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Splash guard is needed at the pizza station handsink.
Correction: Install splash guard to prevent food products from being exposed to splash.
- Food Labels
Observation: Mislabeling observed on several food products such as ham, turkey, and meatballs. Label indicated as "specialty cheese".
Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws.
- Temperature Measuring Devices
Observation: Did not observe thermometers in every cold holding 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket of the pizza prep unit is damaged.
Correction: Repair or replace the pizza prep unit door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: The sushi prep unit, the sandwich station prep unit, the handsink next to the deli/bakery cooler, and the pizza prep unit was observed in a state of disrepair and damaged.
Correction: Repair the 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 equipment, 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 (corrected on site)
Observation: Clean dishware were found stored too close to the handsink in the dish washing area.
Correction: Store clean dishware further away in a clean, dry location where not exposed to splash from the handsink, dust or other contamination at least 6 inches above the floor.
- Lighting, Intensity (corrected on site)
Observation: Less than 50 foot candles of light was noted in the cookline for the hot bar due to fixture (switch system for power supply) being in disrepair.
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
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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07/22/2014 | Routine | |
Observed AFC Franchise Corp. parasite destruction letter for the sushi bar. Observed temperature charts. Food Handler Card copies need to be maintained on site. Approved for permit.
- Food Storage Containers; Identified with Common Name of Food
Observation: Unlabeled food containers. Observed Bread Oil product stored in a bottle without a label.
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food Storage - Clean and Dry Location
Observation: Packaged goods are observed wet from handsink use at the pizza station.
Correction: Install a splashguard for the hanksink at the pizza station.
- Thawing
Observation: Improper methods used to thaw Philly Cheese Steak product at the pizza station. Observed packaged product in standing water.
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
- Food Contact Surfaces; Cleanability*
Observation: The food contact surface of the fryer scoop is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Repair or replace the fryer scoop 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the ventilation hood system for the Asian Bar 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. Increase your hood cleaning frequency.
- Non-Food Contact Surfaces
Observation: The Hobart Oven in the deli food prep area is observed in need of cleaning.
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 bread station 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.
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02/18/2014 | Routine | |
Provided CFM with temperature charts. Educated CFM on the importance of maintaining accurate and vaild temperature recording keeping documentation. Boar's head meat and cheese that were observed under improper cold holding temperatures were discarded. Items located in the seafood display case (E-4b) were relocated to a cold holding unit that was maintaining adequate temperature. Chicken and meatballs observed in improper hot holding temperatures were discarded after 4 hours for time as a public health control.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Boar's head meat and cheese observed cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food; Hot Holding*
Observation: Chicken and meatballs observed hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: 3 compartment sink behind the pizza department, seafood display case (E-4b), and sub storage cooler was observed in a state of disrepair and damaged. Main freezer was also noted in need of defrosting.
Correction: Repair the 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: final processing equipment for the meat department.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at the pizza department 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.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of mint water were observed improperly labeled in a container that previously contained a toxic chemical.
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.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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09/04/2013 | Routine | |
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