Ensure cutting boards are replaced when surfaces no longer appear smooth and easily cleanable. Recommended for health department food permit renewal.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The racks in the seafood and meat lowboys at the cook line 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.
- 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: Blodgett ovens in the bread area, front hot box next to line pie refrigerator, rack next to handsink near the deep fryers, pie presser.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: The soap and paper towel dispensers at the sink in the salad prep area was observed in need of cleaning.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
|
03/09/2016 | Routine | |
Increase equipment cleaning frequency to preclude the accumulation of grime and debris. Good thawing procedures observed.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: Chicken tenders hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: The temperature measuring device in the cookline refrigerators were not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- 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: juice dispenser (grime accumulation), area around soda nozzles on both soda machines, inside the hot holding unit next to the front counter dessert refrigerator.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Outer Openings; Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Seal open gaps in double doors near condiment storage room.
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
|
12/11/2015 | Routine | |
Hand glove posters were given to the establishment. Food handler card records and employee health policy reviewed. Ensure food handler card records are reviewed regularly to renew cards on time.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the refrigerators.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Blodgett oven next to the cookline, Jade oven.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The metal column next to the hot holding box in the Jade oven area 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.
|
06/18/2015 | Routine | |
Cooling chart given to the person in charge. Ensure all employees use adequate cooling methods for foods. Recommended for health permit renewal.
- Gloves; Use Limitation (corrected on site)
Observation: Soiled single-use gloves were observed washed.
Correction: Discard gloves once soiled.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling rice were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Temperature Measuring Devices
Observation: The temperature measuring device in the lowboy refrigerators were not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Jade ovens, Epco rack next to the pie refrigerator.
Correction: Maintain nonfood-contact surfaces of equipment clean.
|
03/04/2015 | Routine | |
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- 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: inside the pie oven, inside the Jade stove, the underside of soda dispensers around the nozzles.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
Correction: Provide QAC sanitizer at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
|
11/24/2014 | Routine | |
Cooling log was given to the person in charge.
- 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: chicken lowboy racks, inside hotbox next to the front oven, inside the Blodgett oven next to the warmer, inside and front of the three Jade stoves.
Correction: Maintain nonfood-contact surfaces of equipment clean.
|
08/21/2014 | Routine | |
Ensure food handler card records are maintained at all times. Clean equipment and facilities frequently to avoid accumulations of grime and debris.
- Food Contact Surfaces; Cleanability* (repeated violation)
Observation: The spatulas and ice dispensing shovels are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Repair or replace the spatulas (corrected during inspection) and ice shovels 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.
- Temperature Measuring Devices, Manual Warewashing (repeated violation)
Observation: The automatic dishwasher temperature indicators in the facility were not for the recommended sanitizing temperature of the dishwashing unit.
Correction: Obtain an irreversible registering temperature indicator that can measure 180°F.
|
04/22/2014 | Follow-up | |
Ensure food handler card records are organized and maintained. A cleaning schedule of the cook line must be maintained to ensure accumulations of grime and debris are addressed.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to posses a certified food service manager's card.
Correction: Have a certified food manager on staff during hours of operation.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the meat and seafood lowboy refrigerators.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food Contact Surfaces; Cleanability*
Observation: The spatulas and ice dispensing shovels are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Repair or replace the spatulas (corrected during inspection) and ice shovels 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.
- Temperature Measuring Devices, Manual Warewashing
Observation: The automatic dishwasher temperature indicators in the facility were not for the recommended sanitizing temperature of the dishwashing unit.
Correction: Obtain an irreversible registering temperature indicator that can measure 180°F.
- 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: left Traulsen lowboy refrigerator (corrected), to-go area soda dispenser machine surfaces (corrected), vent hood filters, stove tops and catch pans.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: The temperature measuring device probe was not observed cleaned before use and/or storage.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Handwashing Cleanser; Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the to-go area hand sink.
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors under the cook line are 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.
|
04/16/2014 | Routine | |
Maintain regular cleaning schedule to prevent accumulation of debris. Ensure temperature indicator strips for the dishwasher are readily accessible, Recommended for health permit renewal.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- 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: exterior of hot boxes, area surrounding soda nozzles at the front counter and to-go soda machines, racks of Blodgett oven in the bread area, food debris on non-food contact surfaces of the slicer in the dry storage area.
Correction: Maintain nonfood-contact surfaces of equipment clean.
|
01/13/2014 | Routine | |
Good temperature monitoring for refrigeration units. Good handwashing practices observed. Ensure food manager certificates remain current.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: Fish was hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) beef, fish, and chicken in the refrigeration unit are 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Ventilation hood filters were observed not installed properly.
Correction: Install ventilation hood filters to ensure proper operation and functioning.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Blodgett oven next to the fryers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Mops - Drying Mops (corrected on site)
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.
|
10/10/2013 | Routine | |
Employee health policy and food handler cards reviewed. New dumpster with drain plug has been ordered.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed.
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: The cooked hamburgers were stored where they could be contaminated with raw chicken.
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) chicken and beef in the meat walk-in 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.
- Food Contact Surfaces; Cleanability* (corrected on site)
Observation: The food contact surface of the ice shovels are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Replace the ice shovels 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.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (corrected on site)
Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 160°F while the actual temperature was 150°F.
Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
- 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: ice machine (mold accumulation), vent hood filters (dust/grease), and the ovens (grime and debris).
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Refuse - Using Drain Plugs
Observation: The refuse container used to store refuse/recycbles has no drain plug.
Correction: Replace the drain plug to the refuse container.
|
06/11/2013 | Routine | |
Recommended for health permit renewal.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Nested food containers with no covers were observed in the oven lowboy refrigerator.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket of the 4-door pie refrigerator is damaged.
Correction: Repair or replace the door gasket 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: food debris accumulation in the Epco pie rack.
Correction: Maintain nonfood-contact surfaces of equipment clean.
|
02/06/2013 | Routine | |
Restaurant representatives - add corrected or new information about K & W Cafeterias Inc, 7525 Tidewater Dr. 48, Norfolk, VA 23505 »