Permit expires 4/2016.Maintain Temperature charts daily on all refrigeration units.Hood cleaning las accomplished 5/11/2015. All dishes/utensils to be washed,rinsed, and sanitized by 3 compartment sink method,until automatic dishwasher is back in proper manufacturer's operation.Restrooms/Bar Ok.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QAC test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket of the #2 True reach-in refrigerator/Left door gasket is (damaged).
Correction: Repair or replace the #2 door reach-in refrigerator gasket in accordance with the manufacturer's specifications.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: Interior bottom shleve area of #1 True Reach-in refrigerator.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact surfaces of the Emerson Microwave interior cavity area, used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.(Not Clean)
Correction: Clean food-contact surfaces of the interior cavity of the microwave,no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Hand Drying Provision
Observation: No disposable towels were provided a the hand washing lavatory in the kitchen and three compartment sink area,handsink area.
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
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the Hood system.
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: Interior Drain Line to #1 True reach-in refrigerator is not maintained in good repair. (Water pooling bottom shelve area of inside of unit).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Correct issure/free of water pooling by a refrigeration tech.
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01/25/2016 | Routine | |
Transfer CFM Certifcate tio Norfolk Public Health CFM Certificate. Temperature Charts on site and recorded daily.Restrooms and Dry Storage Ok.Bar area inside and outside Ok. Wash,Rinise, & Sanitize in 3 compartment sink,until automatic dishwasher machine is operating according to Manufacturer's Specs.Information on CFM Class Schedule for 2015-2016 issued to General Manager.(Brendan-1-757-383-4901,Facility # 533=5151).
- Consumer Advisory: Consumption of Animal Foods that are Raw, Undercooked, or Not otherwise Processed to Eliminate Pathogens
Observation: Animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in Ready-To-Eat form or as an ingredient in another Ready-To-Eat Food..
Correction: The Permit Holder shall inform Consumers of the significantly increased Risk of consuming such Foods by way of a Disclosure and Reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.(QAC)
Correction: Obtain a QAC test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the walkin refrigerator.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Bar Post Mix nozzles noted in need of cleaning.
Correction: Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food/Drink. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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10/08/2015 | Routine | |
Restrooms and dry storage areas clean & organized.Permit expires 4/2015.Temperature charts are current and posted.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The Food-contact surfaces of the following equipment were observed soiled with an accumulation of mold/grime residue, and/or other debris: (Interior drop plate area)
Correction: Maintain food-contact surfaces of equipment clean and free of mold.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the dry storage room.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the Hood system/Grill Area.(# lights out)
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
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09/03/2014 | Routine | |
Dry storage area,restrooms ok.Post All CFM's that work in establishment.Maintainn temperature logs.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: The chemical sanitizer was too weak.
Correction: Obtain a tech rep to test and correct santizing solution concentration and ensure the sanitizing solution is maintained at the proper solution.Tech Rep called while on site.Manual Wash,Rinse,& Sanitize dishes/Pots/Pans/Utensils by 3 compartment sink,until Automatic dishwasher is corrected to a proper operational mode, with proper sanitizing readings.(50 ppm chlorine).
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Wall area behing ice machine is not sealed.(Holes present).
Correction: Seal wall holes in in Ice Machine room priior to walkin refrigerator.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the walkin freezer.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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05/15/2014 | Routine | |
Note:Kitchen floors will need resurfacing, or new coating in near future. Hood system to be cleaned 2/17/2014. Temperature logs up to date and posted.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Emerson Microwave in the main kitchen is noted in need of cleaning.(top interior cavity)
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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02/11/2014 | Routine | |
Temperature Charts current.Restrooms clean.Hood system cleaning due 1-15-2014. New Chef David Shamblin. Dry Storage area Ok.Pest Control treatment was 10/30/2013.(No Violations).
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a New chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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11/08/2013 | Routine | |
Permit issued.Expires 4/2014.Pest Control Treatment 8/6/2013.No violations.Temperature charts/log current.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Interior chute/drop plate cavity area in the automatic ice machine outside of walkin cooler area noted in need of cleaning.(Mold build-up).
Correction: 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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08/06/2013 | Routine | |
Shipper Tag on oysters from Shells Unlimited/ Harvest Location: Pocomoke, Sound- Saxis ,Va,100 Qty to Waterside,Harvest Date-2-26-2013/Shipping Date-2-28-2013.Maintain temperature logs daily on refrigeration units.Hood Sticker expires 6/2013.Permit expires 4-30-2013. Devon Barrett CFM certificate posted.(No longer works here).Post current CFM certificate to Public.A CFM has to be on duty during operational hours/Kitchen.Memo left with Management ,concerning re-use of shellfish shells.(Oysters) Operational Hours-5:00-11:00.
- Food Storage Containers; Identified with Common Name of Food
Observation: Unlabeled food containers.(Flour/Corn Starch)
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.
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03/13/2013 | Routine | |
Hood Sticker expired 11-18-2012.Permit expires 4/30/2013.Home Paramount last pest control treatment accomplished on 10-5-12/Every 2 months.Dry Storage and outside dumpster area OK.90 Day shipper Tags current.Harvest date on Mussels 11/16/2012.Maintain temperature charts on all refrigeration and freezer units 2x daily.Post CFM certificate to public.(S.Kenney).
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: The chemical sanitizer was too weak.
Correction: Obtain a new chemical test kit to ensure the sanitizing solution is maintained at the proper solution.(Chlorine test ).
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the prep area of kitchen in the sautee area.
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 (repeated violation)
Observation: Floors in the kitchen up and under equipment 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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12/05/2012 | Routine | |
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