Post certificate where it is visible. Hood system scheduled to be cleaned by Pro Clean. Menu was revised. Copy of food handler class schedule given to manager. Application given to owner to fill out and send in with $40 food permit fee. Facility recommended for permit renewal. Food permit will be issued once application and fee are processed.
- Consumer Advisory: Consumption of Animal Foods that are Raw, Undercooked, or Not otherwise Processed to Eliminate Pathogens
Observation: Consumer advisory not observed on revised menu.
Correction: Place consumer advisory on menu.
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03/07/2016 | Routine | |
Viewed HK opening /closing server duties and daily server beautification sheet. Observed staff properly using gloves and washing hands in between use. Post certified food manager certificate. Check concerning Fog program from City of Norfolk Dept. of Utilities.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Spray bottles unlabeled.
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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12/07/2015 | Routine | |
Hood system inspected by Hiller Systems. Hood system scheduled for cleaning by Pro Clean. Recheck refrigeration for thermometers inside all units. Manager waiting to receive manager certificate from Serv Safe. Serv Safe manager certificate need to be transferred over to a Norfolk food manager certificate. There is a $10 transfer fee. Facility recommended for permit. Food permit, copy of receipt and application issued to manager.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket of the Pepsi fridge is torn.
Correction: Repair or replace the Pepsi fridge door gasket in accordance with the manufacturer's specifications.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is registering at 100 degrees.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Hoshizaki freezer door gaskets in need of cleaning due to food debris builup.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall and pipes behind dishwashing area 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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05/05/2015 | Routine | |
Copy of food and dishwasher temp charts, copy of food handler class information left on site. Food handler cards for employees need to be kept at facility for viewing upon inspection. Food permit to be printed. Food permit will be issued once printed and signed.
- Hair Restraints - Effectiveness
Observation: Employee observed working in the food service area(cook line) without proper hair restraint.
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.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket of the pepsi fridge is torn.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is registering at 110 degrees.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. Recheck cycles for proper temperature.
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08/26/2014 | Routine | |
Product (vegetables) received from Waterside Produce during inspection. Copy of 1B form left on site for all employes to read, sign, and date form to be kept on file. Application left on site to have filled out and sent back in with permit fee. Facility recommended for permit. Food permit will be issued once application and permit fee is received.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located inside Pepsi fridges.
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.
- Non-Food Contact Surfaces
Observation: The door gaskets on the Hoshizaki freezer 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.
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04/02/2014 | Routine | |
Viewed temperature log, log is posted with current temps. Spoke with manager concerning grease trap. Viewed manager certification which expires in 04/2016. Manager to purchase additional test strips. Manager signing up for September 17th recertification class.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Chicken wings cold holding at improper temperature.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Chicken wings placed in ice water bath to cool down to 41 degrees before placing in fridge.
- Physical Facilities in Good Repair
Observation: Opening observed at bottom of exit door.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repair opening at bottom of exit door.
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08/22/2013 | Routine | |
Spoke with manager during inspection concerning items to be addressed. Application given to manager to fill out and send in with permit fee. Facility recommended for Health permit. Once application and fee is processed, Health permit will be issued.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket of the small True prep unit is torn/damaged.
Correction: Repair or replace the True prep unit door gasket in accordance with the manufacturer's specifications.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs not maintained daily.
Correction: Maintain accurate temperature logs daily.
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02/27/2013 | Routine | |
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