Establishment must inform public of inspection report availability either by posting inspection or posting website where customers can find inspection report.
Establishment has paid for permit renewal.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after handling allergens.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Bean sprouts cold holding at improper temperatures. Sprouts were placed out at 9am. CFM agreed to discard by 2 pm and to keep sprouts in ice bath in cooler from now on.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Plastic pans were found stacked wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Bags of soda lids were found stored on ground under drink station.
Correction: Store single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Cups were observed stored unprotected at the drink cup dispensing sleeve.
Correction: Store drink cups in the sleeve, not above fill line to protect from contamination until used.
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02/04/2016 | Routine | |
- 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.
- Food Storage - Clean and Dry Location
Observation: Bag of sugar stored on the floor under drink station.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Critical: Cooling* (corrected on site)
Observation: Sliced TCS foods noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from ingredients at ambient temperature 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Straws were found stored on ground under drink dispenser.
Correction: Store single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
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08/04/2015 | Routine | |
Employees were asked to keep hose attached to mop sink faucet out of flood rim. Establishment is recommended for permit renewal.
No violation noted during this evaluation. | 02/05/2015 | Routine | |
No splash guard on bread rack, however, amount of bread is being kept above soap/hand sink area to avoid potential cross contamination.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card. eFoodHandler.com cards not accepted.
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.
- Employee Health
Observation: Current mployees 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. Employee Health policy has been added to new hire packet, per corporation.
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 virusor Norovirus.
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08/08/2014 | Risk Factor | |
2013 Food Code changes and New Employee Health Form provided to PIC. Permit issued.
- Toilet Room Receptacle Covered (repeated violation)
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.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the WIC.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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02/10/2014 | Routine | |
- Toilet Room Receptacle Covered (repeated violation)
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.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in cooler.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units.
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09/12/2013 | Routine | |
Recommended to manager that the bread rack be moved to prevent possible contamination.
- 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 140°F and the container.
- Equipment and Utensils, Air-Drying Required
Observation: Food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- 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.
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03/14/2013 | Routine | |
Handwashing signage needed at each hand sink. Ensure back door seals to prevents pests. Light out over toilet in women's bathroom. Robert Faulkner to be CFM - attending class in Chesapeake. Recommended for NDPH permit.
No violation noted during this evaluation. | 02/08/2013 | Pre-Opening | |
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