- 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.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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.
- 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.
- Cloths - Wiping Cloths; Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Equipment food contact surfaces/utensils were not observed cleaned between uses with raw fruits/vegetables and potentially hazardous food. ice machine
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
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10/06/2015 | Routine | |
Active temperature taking observed with corrective actions taken when food was not re-thermalized to proper temperature. HACCP log maintained, manager put in request for repairs on refrigeration units.
- Equipment - Good Repair and Proper Adjustment
Observation: Taco Bell line, cold well in KFC line and under counter cooler was observed in a state of disrepair. All were observed cold holding at improper temperatures. All TCS foods were properly marked. Manager put in request for repairs.
Correction: Repair the refrigerators 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 refrigerators, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (corrected on site)
Observation: The chemical sanitizer was too weak. Bucket sanitizer observed at 0ppm, corrected to 200ppm.
Correction: Obtain a new quatnernary ammonium chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- 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: interior of microwave and both Blodgett ovens.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: Broken tiles observed at base of wall in back walk-in cooler, thus not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls around and under triple sink, walls and floor undr front counter, wall next to thermalizer, floor under KFC line, shelf under mexican pizza oven and floor under and behind fryers 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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05/08/2015 | Routine | |
All areas of issue have been cleaned. Convection oven repaired so it may properly run clean cycle. Recommended for permit renewal. Permit issued.
No violation noted during this evaluation. | 02/03/2015 | Follow-up | |
Not recommended for permit renewal until cleaning is completed. All wings cooked are being cooked for allotted time for the wing setting and then an additional two minutes. Cook states all other chicken cooks are aware of procedure. All cooking temperatures taken have been observed over proper cooking temperature for poultry. Cleaning still needs to be done: floor of walk-in freezer, door of chicken walk-in, hood filters, interior of convection oven, around splash guard on thermalizer, wall behind soda boxes, under drive thru soda machine. Second pressure fryer observed working, MOD states they are waiting on new control panel for open fryer.
- 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: thermalizer and around splash guard.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Front and back of door to chicken walk-in, floor in walk-in freezer, floor under hotbox/main table station, and wall behind soda boxes 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.
- Ventilation Systems - Cleaning Ventilation Systems; Nuisance and Discharge Prohibition (repeated violation)
Observation: Intake and exhaust air ducts are not being cleaned. Hood filters observed dusty, facility should be cleaning filters in between hood system cleanings.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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01/30/2015 | Follow-up | |
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The hot wings were not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. After cooking for alotted time the wings were observed at 154°F. Wings were dropped again and observed at 203°F
Correction: Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds.
- Equipment - Good Repair and Proper Adjustment
Observation: One pressure fryer and one open fryer were observed in a state of disrepair and damaged. Both fryers are not functional at this moment and need to be repaired or replaced so there are enough cooking units available for the volume of food produced.
Correction: Repair the fryers 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 fryers, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 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: thermalizer and around splash guard.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Hand Drying Provision
Observation: No disposable towels were provided a the hand washing lavatory near drive thru window.
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
- Critical: Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests. Rodent droppings found under drink machine.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Front and back of door to chicken walk-in, floor in walk-in freezer, floor under hotbox/main table station, and wall behind soda boxes 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.
- Ventilation Systems - Cleaning Ventilation Systems; Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned. Hood filters observed dusty, facility should be cleaning filters in between hood system cleanings.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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01/23/2015 | Complaint | |
Conducted inspection with new manager. Proper hand washing observed. Will reinspect in January for permit inspection.
- Fingernails - Maintenance
Observation: Food employee with artificial nails or fingernail decorations other than nail polish observed handling exposed food.
Correction: Ensure all employees who wear artificial nails or fingernail decorations other than nail polish do not handle food.
- Gloves; Use Limitation (corrected on site)
Observation: Single-use gloves while worn during multi-tasked food preparation. Observed employee prep raw chicken and place in rack, but then touch handles of fryer basket with gloved/contaminated hand. Employee removed glvoes, washed hands and sanitized handles.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- 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: heavy carbon build-up in Blodgett oven.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the paper towel dispensers, door and door gasket of back walk-in, casters on fryers had 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Several broken floor tiles throughout kitchen, and coving and stainless steel wall in back walk-in is not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in walk-in freezer, walls under and around triple sink 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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11/25/2014 | Routine | |
Some cleaning done behind fryers, hood filters and floor drain cleaned. Need to ensure back walk-in is cleaned on a daily basis to ensure fluids do not build up. Cleaning looks great, keep up with it!
- Refuse - Using Drain Plugs (repeated violation)
Observation: The refuse container used to store recycbles has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities in Good Repair (repeated violation)
Observation: Several broken floor tiles throughout kitchen, thus not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/12/2014 | Follow-up | |
Technician was in that morning and worked on the unit and informed the manager that the unit was working properly. The night manager came in at 3:30 and observed the unit at 74°F, they were shutting down the Taco Bell line when I walked in. Waited for the technician to come back out and spoke with him about the state of the unit. He was able to get refrigerant flowing again, thus producing cold air. The unit was dropping when I left and the manager stated they would give the unit an hour or so to see if it drops down to proper temperature. Door in back walk-in cleaned and manager states they are picking one problem spot to work on every night. Will follow up Tuesday to check on unit again.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of almost all equipment and hood filters had accumulations of grime and debris. All surfaces of equipment (doors, handles and sides) need to be cleaned.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Using Drain Plugs (repeated violation)
Observation: The refuse container used to store recycbles has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities in Good Repair (repeated violation)
Observation: Several broken floor tiles throughout kitchen, thus not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/28/2014 | Follow-up | |
Repair order put in for prep unit. Left online food handlers information.
- 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 using a sanitized cleaning cloth. Observed employee attempt to put on a new pair of gloves without first washing his hands.
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: Cheese cold holding at improper temperatures. Cheese stored below in Taco Bell line was observed holding at 48°F. All items removed from below line and repair order put in.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: The policy for time as a public health control was not maintained. Stickers to show discard time had not been changed over to show the new discard time.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of almost all equipment and hood filters had accumulations of grime and debris. All surfaces of equipment (doors, handles and sides) need to be cleaned.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Using Drain Plugs (repeated violation)
Observation: The refuse container used to store recycbles has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities in Good Repair
Observation: Several broken floor tiles throughout kitchen, thus not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site) (repeated violation)
Observation: Entire back walk-in (floors, walls, door and all racks inside), wall behind dish area, floor under fryers and floor drain in front of main walk-in 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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08/26/2014 | Routine | |
Facility is undergoing a remodel tonight, closing early to move prep units and hot hold units - rearranging of the kitchen. Spoke with new manager Carlton Davis and current manager Ms. McConner about inspection results. New drying and utensil racks installed above triple sink. New Food Code changes given.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: The chemical sanitizer was too strong.
Correction: Obtain a quaternary ammonium chemical test kit to ensure the sanitizing solution is maintained at the proper solution. Spoke with PIC and he will get chemical company to adjust settings so sanitizer is set to dispense at 200ppm.
- 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: top of quesadilla press and interior of left microwave.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Refuse - Using Drain Plugs (repeated violation)
Observation: The refuse container used to store recycbles has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor and wall around fryers and floor under cashiers counter 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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04/08/2014 | Routine | |
Walk-in freezer and fridge just had new floors put in, walk-in turned back on this morning and walk-in freezer stock was transferred to temporary refrigerated truck so repairs could be made. New Food Code changes given and new Form 1-B issued. Need to pay for 2014 permit. Recommended for permit renewal.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A few food service employees are working in the food service establishment without having a valid food service card. Some expired and some new to the facility.
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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: baking and holding pans observed heavily carbonized.
Correction: Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the are under fryers and near rethermer, hood filters and surfaces near chicken area that are covered in flour had 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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01/08/2014 | Routine | |
Proper handwashing techniques observed. The wall behind the triple sink was recently replaced with a stainless steel wall. Left Food Handler's Class schedule.
- Critical: Demonstration of Knowledge*
Observation: Several food service employees are 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: Food stored in a location where it is subject to splash, dust or other contamination. Handsink located next to tea urns and soda fountain machine, without a means of protecting tea urns.
Correction: Recommended to install a splash shield or store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the main walk-in cooler.
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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: several baking sheets observed with heavy carbon build-up.
Correction: Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of all shelving in the kitchen area, the top of the quesadilla press, floor and wall area near fryers, underneath all fryers and rack above triple sink had 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single Service chicken buckets were observed stored unprotected in dry storage. Observed stored outside of plastic sleeve with food residue spilled on the side.
Correction: Store Single Service in the original protective package to protect from contamination until used.
- Refuse - Using Drain Plugs (repeated violation)
Observation: The refuse container used to store recycbles has no drain plug.
Correction: Replace the drain plug to the refuse container.
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10/08/2013 | Routine | |
Prep unit holding temperature. Repairs made after last visit but MOD could not find receipt to show work done. Maintenance scheduled to come again tonight to fix gasket and evaluate prep unit.
No violation noted during this evaluation. | 05/24/2013 | Follow-up | |
Non-smoking sign ordered. The gasket of the prep unit was set back into place but is still missing the bottom section. Bottom of prep unit was holding ambient temperature of 42, all foods were holding within range and some stock moved back to walk-in. Manager, Beverly Brown, called for repairs during visit.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: Cheese, pico de gallo and all items on lowboy cold holding at improper temperatures. All items placed in unit around 10am and new stock was added repeatedly during inspection. PIC aware and going to discard any items that sit for more than 4 hours.
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket of the taco prep unit is damaged and hanging down.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Linens - Specifications (repeated violation)
Observation: Visibly soiled non food-contact linens were observed, the glove used for grilled chicken.
Correction: Increase the frequency of laundering of these nonfood-contact linens to prevent the transfer of pathogens.
- Refuse - Using Drain Plugs (repeated violation)
Observation: The refuse container used to store recycbles has no drain plug.
Correction: Replace the drain plug to the refuse container.
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05/21/2013 | Follow-up | |
Call made during visit to have prep unit repaired. Spoke with both managers about making sure all shifts know to discard any items left in lowboy for more than 4 hours.
Spoke with both managers about possibly putting up a splash guard between the front hand sink and drive thru computer.
Proper handwashing and glove use observed.
All managers need to get ServSafe certificates transferred to Norfolk, and ensure that all employees have current food handler's cards.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Cheese, pico de gallo and all items on lowboy cold holding at improper temperatures. All items placed in unit around 10am and new stock was added repeatedly during inspection. PIC aware and going to discard any items that sit for more than 4 hours.
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.
- Temperature Measuring Devices
Observation: The temperature measuring device in the walk-in freezer was 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the main walk-in. (Corrected During Inspection)
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 - Good Repair and Proper Adjustment
Observation: The door gasket of the taco prep unit is damaged and hanging down.
Correction: Repair or replace the door 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: sheet pans - greasy and heavily carbonized and Hobart mixer attachment arm.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: soda nozzles and can opener.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the outside surfaces of quesadilla press
Correction: cords, tops and sides of equipment near chicken area (flour accumulations)
- Linens - Specifications
Observation: Visibly soiled non food-contact linens were observed, the glove used for grilled chicken.
Correction: Increase the frequency of laundering of these nonfood-contact linens to prevent the transfer of pathogens.
- Refuse - Using Drain Plugs
Observation: The refuse container used to store recycbles has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Physical Facilities in Good Repair
Observation: Air vent above chicken prep area is not maintained in good repair, observed paint flaking off.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors, walls and exterior surfaces of equipment in the entire kitchen noted in need of cleaning. Heavy amounts of food debris and grime observed throughout kitchen. Several ceiling tiles and almost all air vents observed with dust and grime.
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.
- 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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05/15/2013 | Routine | |
All employees had food handlers cards and CFM was present. Able to talk to him and see that the restaurant is undergoing extensive repairs and cleaning. All violations corrected except for wet stacking problem, but PIC assured me he would reiterate proper air drying technique. Issued form 1-B's also.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Baking sheets 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.
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01/15/2013 | Follow-up | |
Restaurant representatives - add corrected or new information about Kfc/Taco Bell Express, 3690 Sewells Point Rd., Norfolk, VA 23513 »