Spoke with owner regarding lights and leak in pipe. Proper hand washing observed.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (corrected on site)
Observation: The chemical sanitizer was too weak. Quat sanitizer observed at 50ppm, employee added oen more tablet and basin was observed at 200ppm.
Correction: Obtain a quaternary ammonium chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen area. Need brighter bulbs
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 in Good Repair
Observation: Pipe next to hand sink observed leaking, thus not maintained in good repair. Owner stated she would call a plumber for repairs.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/06/2015 | Routine | |
Recommended for permit renewal. Permit issued. All food handler cards up to date, all logs well maintained and Form 1-B's signed.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen area. Need to replace bulbs to ones with brighter output.
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: Walls in the walk-in cooler 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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01/30/2015 | Routine | |
Conducted inspection with new kitchen manager, Brent. Left certified food manager schedule for him and regular food handler information for all other employees.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A few food service employees are 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the shelves on black cabinet are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The certified food manager could not provide a food temperature measuring device. Need to obtain a digital thermometer.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Sanitizing Solutions, Testing Devices
Observation: There is no quaternary ammonium test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the back of 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.
- Critical: Pests - Controlling Pests*
Observation: Pests observed in kitchen. PIC states they recently ended their contract with former pest company and started service with a new company, who is treating properly, thus forcing the insects out.
Correction: When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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11/10/2014 | Routine | |
All food handler cards up to date. Walk-in holding at 44°F during inspection but no food stored in unit, only alcohol. Temperature logs maintained.
- Thawing (corrected on site)
Observation: Improper methods used to thaw frozen shrimp. Observed sitting in sink, not under running 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
- Equipment - Cutting Surfaces
Observation: The two big hite cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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06/25/2014 | Routine | |
Kitchen neat and organized. New Form 1-B issued. Recommended for permit renewal. Permit issued.
- Critical: Demonstration of Knowledge*
Observation: A food service employee is working in the food service establishment with an expired food handler 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the black shelf in kitchen is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the bar gun nozzles 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.
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02/04/2014 | Routine | |
All food handler cards are up to date. Kitchen well organized.
- Food Contact Surfaces; Cleanability*
Observation: The food contact surface of the cutting boards are not smooth, contains cracks, chips, or pits and can not be easily cleaned. PIC states she will sand them down and resurface them.
Correction: Repair or replace the cutting boards 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.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink in women's bathroom in non-smoking area was measured at a temperature less than 100°F. Hot water was turned off to faucet. Owner turned valve back on.
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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10/23/2013 | Routine | |
Recommended for permit renewal. Permit issued.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the bar gun holder in front and back bars 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.
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03/15/2013 | Routine | |
Maintain daily temperature logs. Post hand washing signs at all hand sinks used by employees.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Sour cream 47'F, cold holding at improper temperatures, in the walk-in refrig. and air temp. 44'F.(do not store PHF's in unit until it can maintain food at 41'F and below)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the refrig. where milk is kept, in the back bar area
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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Could not locate a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- 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: shelves and floor in the walk-in refrig., interior of some refrig. units, prep surface on refrig. in kitchen, soda gun holders
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Refuse - Covering Receptacles
Observation: Dumpster side doors open.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities in Good Repair
Observation: Wall in poor repair below the urinal in the men's restroom in the back area. Cold water faucet not coming on at the hand sink at front restroom. Gap under door, leading to the outside, in the back bar area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/06/2010 | Routine | |
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