Facility in good sanitary condition!
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
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02/09/2016 | Routine | |
Several non-kitchen staff entered kitchen to obtain coffee and ice. Certified food manager correctly advised them to discontinue this. Employees should continue to be reminded of this. Only authorized personnel may enter kitchen.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the exterior of dishmachine has 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.
- Toilet Rooms - Closing Toilet Room Doors (corrected on site)
Observation: Toilet room door is propped open
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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09/03/2015 | Routine | |
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
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06/02/2015 | Routine | |
This is a follow-up to check rinse temperature of high temp dishmachine. DIshmachine has been repaired.Health department permit was issued today.
No violation noted during this evaluation. | 02/13/2015 | Follow-up | |
Please contact health department when dishmachine is effectively sanitizing.
- Jewelry - Prohibition (corrected on site)
Observation: Employees 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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (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.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site) (repeated violation)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read 150ºF.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
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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02/11/2015 | Routine | |
Prior to my leaving, mechanical staff adjusted/repaired dishmachine. It is now sanitizing above 180 degrees F.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces.
Correction: Provide at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read 160 degrees F and then 147 degrees F.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the dishmachine 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 items in front of it preventing its use.
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10/24/2014 | Routine | |
Good inspection. Certified food manager is not present. Advised that Virginia Beach city ordinance requires presence of certified food manager a minimum of 8 hours daily. Additional one is needed.
No violation noted during this evaluation. | 08/05/2014 | Routine | |
- Plumbing System Maintained in Good Repair
Observation: One kitchen handsink is in poor repair and not in use at this time.
Correction: Repair and maintain all plumbing components ans fixtures.
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05/05/2014 | Routine | |
- Plumbing System Maintained in Good Repair
Observation: There is no hot water at one kitchen hand sink.
Correction: Repair and maintain all plumbing components ans fixtures.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the employee toilet room.
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
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02/05/2014 | Routine | |
No violations noted. Good inspection.
No violation noted during this evaluation. | 11/06/2013 | Routine | |
Raw chicken is cooling after preparation and rinsing. Advised that Virginia Beach city ordinance requires presence of certified food manager at facility a minimum of 8 hours daily during operating hours.
No violation noted during this evaluation. | 08/09/2013 | Routine | |
| No violation noted during this evaluation. | 04/29/2013 | Routine | |
Do not use dishmachine until final rinse reaches minimum of 180 degrees F. Service rep has been contacted. Advised to call me when this has been corrected.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read 130 degrees F.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Distressed Merchandise, Segregation and Location (corrected on site)
Observation: Products for credit, redemption, or return is not being stored in a separate designated area. (dented cans)
Correction: Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
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01/29/2013 | Routine | |
Restaurant representatives - add corrected or new information about Kempsville Health And Rehabilitation Center (23-0103), 5520 Indian River Road, Virginia Beach, VA 23464 »