- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelving throughout has 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 Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen and waitress 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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01/12/2016 | Routine | |
Violations discussed for correction
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: soft serve drip tray
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen
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
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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08/05/2015 | Routine | |
Observations discussed with managers.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin (eggs) stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pork sausage cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the stovetop has 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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04/29/2015 | Routine | |
No violations at today's visit. Kitchen is in very good sanitary condition!
No violation noted during this evaluation. | 12/30/2014 | Routine | |
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer: tightly sealed containers.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Nonfood contact surface of the is not corrosion resistant, nonabsorbent, and/or smooth: paper lined drying/storage rack.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the lowboy 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.
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09/09/2014 | Routine | |
Observations discussed with managers. An updated Employee Health Policy was printed & given to operators, to replace the older version.
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring device in the bar's refrigerator was not properly located in the coldest part of the unit.
Correction: Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the two left burners on the stove are 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: The hood filters above the fryer station are in need of cleaning.
Correction: Maintain hood system vent filters in a clean condition.
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05/15/2014 | Routine | |
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the flat grill and stove top are observed soiled with accumulations of grime and food debris.
Correction: Clean the food contact surface of these equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the following equipment have ccumulations of grime and/ or food debris: exterior doors of prep unit, handsink basin, exterior of kitchen utensil storage container, exterior of hot holding unit.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor below the deep fryera is 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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10/29/2013 | Routine | |
Observations discussed with managers. New Permit Issued.
- Insect Control Devices - Design and Installation (corrected on site) (repeated violation)
Observation: Pest Control device observed hanging from a ceiling vent in the kitchen.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are in need of cleaning.
Correction: Maintain hood system vent filters in a clean condition.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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06/27/2013 | Routine | |
Employee illness reporting form discussed with PIC. Violations discussed and corrected during inspection. Restaurant in good sanitary condition!
- Person in Charge (corrected on site)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Employee Health* (corrected on site) (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Employee Health* (corrected on site) (repeated violation)
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, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Employee Health* (corrected on site) (repeated violation)
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 virus or Norovirus
- Hair Restraints - Effectiveness (repeated violation)
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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the prep refrigerator.
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.
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03/08/2013 | Routine | |
Restaurant representatives - add corrected or new information about Highlander The (01-0032), 676 North Witchduck Road A, Virginia Beach, VA 23462 »