- Cloths - Wiping Cloths; Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Contact Surfaces; Cleanability* (repeated violation)
Observation: The food contact surface of the cooler door glass is broken is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Repair or replace the cooler door 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.
- Warewash Sinks and Drainboards, Self-Draining (repeated violation)
Observation: The three compartment sink in the baking area drain board not self-draining.
Correction: Equipment drain boards must be self-draining to prevent accumulation of standing water.
- Equipment Compartments, Drainage (repeated violation)
Observation: The reach-in cooler next to the hand sink on the west wall have waste collection compartment is not properly sloped to eliminate pooling water.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Warewashing - Manual Warewashing, Sink Compartment Requirements (repeated violation)
Observation: The compartments of the 3-vat sink are not large enough to accommodate the largest piece of equipment.
Correction: Comply with at least one of the following corrective actions: 1. Install a 3-vat sink with basins large enough to immerse the largest piece of equipment 2. Remove all equipment and utensils from the facility that can not be properly cleaned and sanitized in the 3-vat sink 3. Use an approved alternate manual warewashing method. Prior approval by the local health department is required before any modifications are made to the warewashing area equipment.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket of the reach-in on cook line is (missing, damaged).
Correction: Repair or replace the reach-in door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the cook line 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.
- Warewashing Sinks, Use Limitation (repeated violation)
Observation: The warewashing sink was not observed cleaned and sanitized after use to wash wiping cloths and before warewashing activity.
Correction: The sink shall be cleaned and/or sanitized before and after each time it is used to wash wiping cloths or wash produce or thaw a food item and prior to warewashing activity.
- Mops - Drying Mops (repeated violation)
Observation: Mops and brooms 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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03/30/2016 | Follow-up | |
- Critical: Demonstration of Knowledge* (corrected on site) (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.
- Person in Charge
Observation: Employees are not aware of or are not using suitable utensils with ready-to-eat food to prevent cross-contamination.
Correction: Ensure employees are preventing cross-contamination of ready-to-eat (RTE) food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Clothing - Outer Clothing - Clean Condition
Observation: Food employees wearing soiled clothing.
Correction: Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
- Hair Restraints - Effectiveness (corrected on site)
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.
- Critical: Temperature*
Observation: Refrigerated ham, and beef at inadequate temperatures.
Correction: Discard or reject delivery of potentially hazardous food received above 41°F. Routinely inspect PHF upon receipt for evidence of current or previous temperature abuse.
- Critical: Eggs - Shell*
Observation: Eggs received for sale or service were heavily soiled and/or unsound.
Correction: Discard or reject delivery. Routinely inspect eggs to ensure they are received clean and sound. Obtain eggs from a source that complies with U.S. Consumer Grade B egg tolerances as specified in 7 CFR Part 56 and Part 59.
- Critical: Preventing Contamination from Hands (repeated violation)
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.
- Food - Storage or Display of Food in Contact with Water or Ice
Observation: Packaged food stored in direct contact with ice.
Correction: Store packaged food in drained ice to prevent the entry of water.
- Cloths - Wiping Cloths; Use Limitation
Observation: Heavily soiled wiping cloths in use.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- 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.
- Food Storage - Clean and Dry Location
Observation: Food stored in a commonly wet or soiled location. The rech-in cooler have about a inch of water in it.
Correction: Protect food from contamination by storing the food in a clean and dry location.
- Thawing
Observation: Improper methods used to thaw fish and shrimps.
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
- Critical: Cooling*
Observation: Tomato soup noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Cooling*
Observation: Shell eggs not refrigerated after receipt.
Correction: Immediately place shell eggs upon receipt under refrigeration that is capable of maintaining food storage at 41°F (45°F) or below.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: chicken, and fish Cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Food Labels
Observation: Foods not properly labelled. in walk-in cooler rice
Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws.
- Single-Service and Single-Use, Characteristics
Observation: Observed use of a cloth as a single-use/single-service food contact material.
Correction: Discontinue use of the a cloth as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
- Equipment and Utensils - Durability
Observation: The @EQUIPMENT@ is not designed and constructed to be durable.
Correction: Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Critical: Temperature - Food Temperature Measuring Devices* - Glass
Observation: A temperature measuring device with an unshielded glass stem or sensor was observed in the establishment.
Correction: Remove the glass temperature measuring device from the facility to prevent glass shard contamination of food in case of breakage.
- Food Contact Surfaces; Cleanability*
Observation: The food contact surface of the cooler door glass is broken is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Repair or replace the cooler door 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.
- Can Openers
Observation: The can opener blade is not easily removable.
Correction: Provide a can opener with an easily removable blade to allow for frequent cleaning and blade replacement.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the mixing pot is not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Temperature Measuring Devices; Food
Observation: The food temperature measuring device (degrees F) located in the reach-in cooler cook line is not accurate. food was moved to working cooler
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- Warewash Sinks and Drainboards, Self-Draining
Observation: The three compartment sink in the baking area drain board not self-draining.
Correction: Equipment drain boards must be self-draining to prevent accumulation of standing water.
- Equipment Openings, Closures and Deflectors
Observation: Food contact areas in the @EQUIPMENT@ are exposed to contamination since the joint around the food storage area is not watertight and there is no apron provided to deflect contamination from the opening.
Correction: Provide a watertight joint around the food storage area to prevent drip, condensation, or dust contamination of the food contact area.
- Equipment Compartments, Drainage
Observation: The reach-in cooler next to the hand sink on the west wall have waste collection compartment is not properly sloped to eliminate pooling water.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: The compartments of the 3-vat sink are not large enough to accommodate the largest piece of equipment.
Correction: Comply with at least one of the following corrective actions: 1. Install a 3-vat sink with basins large enough to immerse the largest piece of equipment 2. Remove all equipment and utensils from the facility that can not be properly cleaned and sanitized in the 3-vat sink 3. Use an approved alternate manual warewashing method. Prior approval by the local health department is required before any modifications are made to the warewashing area equipment.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket of the reach-in on cook line is (missing, damaged).
Correction: Repair or replace the reach-in door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the cook line 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.
- Warewashing Equipment, Cleaning Frequency
Observation: The compartment(s) or drainboards of the three compartment sink are heavily soiled.
Correction: Clean the sink compartment(s) or drainboards: 1) before use
- Warewashing Sinks, Use Limitation
Observation: The warewashing sink was not observed cleaned and sanitized after use to wash wiping cloths and before warewashing activity.
Correction: The sink shall be cleaned and/or sanitized before and after each time it is used to wash wiping cloths or wash produce or thaw a food item and prior to warewashing activity.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Floors, Walls, and Celings - Cleanability
Observation: Floor or floor covering in kitchen in front of the grill is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Physical Facilities in Good Repair (repeated violation)
Observation: cooler on cook line is not maintained in good repair. not keeping proper temperature
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Maintenance Tools - Cleaning Maintenance Tools; Preventing Contamination*
Observation: kitchen is being used to hold maintenance materials
Correction: Refrain from using food preparation sinks, handwashing lavatories, and warewashing equipment for cleaning of maintenance tools, preparation or holding of maintenance materials, or the disposal of mop water and similar liquid wastes.
- Mops - Drying Mops
Observation: Mops and brooms 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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03/23/2016 | Routine | |
Faucet leaking a the hand basin next to the 3 sink. Door gasket in poor repair on the two door refrigerator in back prep area and on one door of the three door prep refrigerator.(ordered) Transfer certified food managers certificates to Norfolk an post all certificates.
- 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.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employees were working in the food service establishment without having a valid food service card.(correct within 10 days)
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Three door prep refrigerator not holding proper temeperature, 52'F.(no PHF's down below and food up top is in an ice bath and holding proper termperature)
Correction: Repair the three door refrigerator 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 refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room.
- Lighting, Intensity (repeated violation)
Observation: Poor lighting in the three compartment sink area in back prep area.
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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07/15/2015 | Follow-up | |
Transfer certified food managers certificate to Norfolk. Maintain daily temperature logs.
- 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.
- Jewelry - Prohibition (corrected on site)
Observation: Employee wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- 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.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between. Ice scoop handles in bar ice in ice bins.
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 - Miscellaneous Sources of Contamination
Observation: Drain for drip tray at the bar is open and able to drain over a covered ice bin at the bar.
Correction: Protect food from miscellaneous sources of contamination.
- Food - Miscellaneous Sources of Contamination
Observation: Soda gun resting in the ice in bar ice bin.(No holder installed. Clean pan put in place and holder to be installed.)
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Diced tomatoes 48'F, cold holding at improper temperatures, in the two door prep refrigerator and air temperture 48'F.(Transferred PHF's to another unit. Refrigeration repair tech to be called. Food not in unit more than 4 hours.)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Clean cups and glasses stored on towels.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket of the two door prep refrigerator are (missing, damaged).
Correction: Repair or replace the refrigerator door gaskets in accordance with the manufacturer's specifications.
- 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: stove drip trays and standing water in the bottom of the Fagor refrigerator.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Handwashing Lavatory*
Observation: There is no handwash lavatory at back prep and dishwashing area, near the bar, preventing routine handwashing by food workers. The hand basin was removed.
Correction: Install an additional handwash lavatory at above location to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room.
- Handwashing Cleanser; Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen dishwashing 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.
- Lighting, Intensity
Observation: Poor lighting in the three compartment sink area in back prep area.
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 in Good Repair
Observation: Faucet leaking at the hand basin in the three compartment sink area. A couple of ceiling tile in the bar area are in poor repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/01/2015 | Routine | |
The prep refrigerator was serviced but was not able to be fixed. Food containers kept in an ice bath until refrigerator is replaced. Provide hand washing signs at the hand basins.
- 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Plumbing leak below the hand basin.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/02/2014 | Follow-up | |
Changes have been made to the kitchen and front area. Submit plans for approval of changes, by the supervisor.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to posses a certified food service manager's card.(CFM arrived during inspection. Register addtional managers for class within a week.)
Correction: A certified food manager must be on duty during all hours of operation.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Employee not using soap or paper towels.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Utensils - In-Use; Between-Use Storage
Observation: In-use utensils improperly stored between use.
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.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Pork 56'F, beef 51'F and cheese 50'F cold holding at improper temperatures in the three door prep refrigerator. Air temperature 52'F.(adjusted the thermostat and cleaned the coils. Voluntarily discarded PHF's and refrigeration repair tech called. Air temperature 45'F. Ice baths to be used.)
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Glasses stored on a cloth towel in the keg refrigerator.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- 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 QAC test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Handwashing Lavatory*
Observation: There is no handwash lavatory at bar area, preventing routine handwashing by food workers. The sink next to the prep refrigerator does not have soap or paper towels.
Correction: Install an additional handwash lavatory at bar to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Physical Facilities in Good Repair
Observation: Plumbing leak below the hand basin.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/30/2014 | Routine | |
Post all certified food managers certificates in view of the public.
- Critical: Eating; Drinking; or Using Tobacco* (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands
- Hair Restraints - Effectiveness
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.
- Consumer Advisory: Consumption of Animal Foods that are Raw, Undercooked, or Not otherwise Processed to Eliminate Pathogens (repeated violation)
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.
- Physical Facilities in Good Repair (repeated violation)
Observation: A couple of ceiling tiles in the back prep area are water damaged and not smooth and easily cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemicals are not properly labeled.
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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04/16/2014 | Routine | |
Recommended for annual Health Department permit renewal.
- Consumer Advisory: Consumption of Animal Foods that are Raw, Undercooked, or Not otherwise Processed to Eliminate Pathogens (repeated violation)
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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Holes and peeling paint on the wall behind the back prep table. Ceiling tile above back prep table is water damaged.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/19/2013 | Follow-up | |
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to posses a certified food service manager's card.(two employees will retest in January. CFM arrived during inspection.)
Correction: A certified food manager must be on duty at all hours of operation.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: Beef hot holding at improper temperatures in a pan on the grill, 100'F and cheese sauce 116'F on the steam table.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Consumer Advisory: Consumption of Animal Foods that are Raw, Undercooked, or Not otherwise Processed to Eliminate Pathogens (repeated violation)
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.
- Critical: Water Capacity*
Observation: The water source and system serving this food service establishment has been interrupted.(thermostat adjusted and water increasing in temperature. Monitor temperature and call a repair tech if needed. Will recheck tomorrow.)
Correction: EHS is to confer with his/her supervisor for closure of establishment for an imminent health hazard. (See section 12 VAC 5-421-3910)
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Physical Facilities in Good Repair
Observation: Holes and peeling paint on the wall behind the back prep table. Ceiling tile above back prep table is water damaged.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/18/2013 | Routine | |
Two employees have registered for the next certified food managers class. Other violations on the previous inspection were corrected.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card.(correct within 10 days)
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.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. No sign at the hand basin next to the three compartment sink and in the restrooms.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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09/13/2013 | Follow-up | |
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to posses a certified food service manager's card.(manager to register for October certified food managers class)
Correction: Provide a certified manager for all hours of operation.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Sliced tomatoes 49'F, cooked chicken 49'F,cold holding at improper temperatures. Air temperature in refrigerator 45'F.(voluntarily discarded PHF's and called a refrigeration repair tech)
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: Beans 107'F, hot holding at improper temperatures.(reheated to 170'F)
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- 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. No advisory on table menues.
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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in several refrigerators.
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 - Fixed Equipment, Spacing or Sealing
Observation: The three compartment sink is not sealed to adjoining wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Prohibitions
Observation: Cutting boards stored behind the three compartment sink faucet and spatulas stored between the wall and the three compartment sink.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- 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. No sign posted in restrooms and at sink in the dishwashing area.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Several ventilation hood lights burned 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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09/11/2013 | Routine | |
Refrigerator repair and holding food at required temperature standard. Recommended for Health Department permit renewal.
No violation noted during this evaluation. | 03/20/2013 | Routine | |
Transfer certified food manager's certificate to Norfolk. An employee is attending the certified food manager's class today. Correct remaining violations within a week.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The the hand sink is in the back is not secure to the wall and not sealed to adjoining equipment or walls(corrected 3/12) and the three compartment sink is also not sealed to the wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Walls and Ceilings, Attachments (repeated violation)
Observation: Some ceiling tile area water damaged and many are not easily cleanable. Ceiling tile not in place above the dish storage rack and some missing at edge of the wall. Ceiling tile water damaged in the ladies restroom.(some ceiling tile have been replaced and owner to finish replacing within a week)
Correction: Attachments to walls and ceilings shall be easily cleanable.
- Toilet Rooms; Enclosed (repeated violation)
Observation: Toilet room doors are not completely self closing.
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Outer Openings; Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back door not self closing and the screen door has gaps at the top and bottom and holes in the screen.
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
- Premises - Maintaining Premises; Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Old freezer on top of chest freezer in the back.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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03/12/2013 | Follow-up | |
Transfer certified food managers certificate to Norfolk. Two employees have taken the certified food managers class and are waiting for results. Make payment for permit.
- Hair Restraints - Effectiveness
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.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Flan 62'F, cold hol.ding at improper temperatures in the dessert refrigerator.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: Vegetable soup 105'F, hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- 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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The the hand sink is in the back is not secure to the wall and not sealed to adjoining equipment or walls and the three compartment sink is also not sealed to the wall..
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: The chemical sanitizer was too weak. Three compartment sink sanitizer not dispensing at the required concentration.(corrected manually and operator to have dispensing unit checked)
Correction: Obtain a chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
Correction: Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located at the front area has utensils in it and 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 utensils preventing its use.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture behind the far left side of the grill is not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Walls and Ceilings, Attachments
Observation: Some ceiling tile area water damaged and many are not easily cleanable. Ceiling tile not in place above the dish storage rack and some missing at edge of the wall. Ceiling tile water damaged in the ladies restroom.
Correction: Attachments to walls and ceilings shall be easily cleanable.
- Toilet Rooms; Enclosed
Observation: Toilet room doors are not completely self closing.
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Outer Openings; Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back door not self closing and the screen door has gaps at the top and bottom and holes in the screen.
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
- Handwashing Cleanser; Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the dishwashing 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.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided a the hand washing lavatory in the dishwashing area and no dispenser.
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
- Ventilation - Mechanical Ventilation
Observation: Ventilation is not sufficient to keep rooms free of excessive obnoxious odors. Ceiling vent not working in the ladies restroom.
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
- Premises - Maintaining Premises; Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Old freezer on top of chest freezer in the back.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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02/28/2013 | Routine | |
Restaurant representatives - add corrected or new information about Jessy's Taqueria, 3201 E Ocean View Ave. 104, Norfolk, VA 23518 »