| No violation noted during this evaluation. | 03/18/2016 | Routine | |
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate. Covered pans of food are stacked in walk-in refrgerator while cooling,
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.
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09/29/2015 | Follow-up | |
Permit issued. Operator contacted repair service for walk-in while EHS was at restaurant. Advised to monitor unit temperatures and food temperatures. Advised not to use until it can hold at safe temperatures. Operator agreed to discard any potentially hazardous foods which have been in temperature danger zone for over 4 hours. Freezers and glass front refrigerator are available for food storage until unit is operating at proper temperatures.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods in walk-in refrigerator are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Walk-in refrigerator is not maintaining potentially hazardous foods 41°F or below.
Correction: Repair or replace to ensure food items are held at the proper cold holding temperature of 41°F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
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09/03/2015 | Routine | |
Walk-in refrigerator is holding foods at or below 41 degrees F. Glass front refrigerator is not in use. New refrigerator has been purchased. Please continue to keep temperature logs for all refrigeration units, including food temperatures. Additional copies were provided. Foods are service line are hot holding in temperature danger zone. This was a violation at last inspection as well.
- Lighting, Intensity (repeated violation)
Observation: Some ceiling lights have burned out in the kitchen.
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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05/01/2015 | Follow-up | |
Operator said repairman came yesterday and added freon to walk-in refrigerator as there is a slight leak. He is scheduled to come back tomorrow for further repair. Walk-in refrigerator is holding PHF at 43, 44, and 45 degrees F. Glass front refrigerator is at 55 degrees F and not in use. There are no other refrigerators in this restaurant. Operator is voluntarily closing due to insufficient refrigeration. She is discarding all hot and cold foods which are in temperature danger zone. Advised that during voluntary closure of restaurant, there can be no food preparation, cooking, etc. Operator may put foods which have just been cooked (and not in temperature danger zone) in the freezer. Refrigerators may not be used until food can be consistently held at or below 41 degrees F. Advised may not reopen restaurant for food preparation until there is adequate refrigeration.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Walk-in refrigerator and 3 door glass refrigerator are not maintaining potentially hazardous foods 41°F or below.
Correction: Repair or replace to ensure food items are held at the proper cold holding temperature of 41°F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
- Lighting, Intensity (repeated violation)
Observation: Some ceiling lights have burned out in the kitchen.
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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04/30/2015 | Follow-up | |
Potentially hazardous foods in glass front refrigerator are not maintained at safe temperatures. While I was here, operator adjusted unit thermometer. Walk-in refrigerator is not maintaining foods are safe temperatures. Operator identified foods which are cooling but other items such as cream cheese and milk are also not holding at proper temperatures. Operator contacted repair technician. Operator is aware that all potentially hazardous foods which have been in temperature danger zone for over 4 hours must be discarded. She will monitor units and discontinue use of these units if not functioning properly. EHS has provided temperature logs which must be maintained for these units. Please contact health department when this has been corrected. Follow up will be made tomorrow morning.
- Cooling Methods (repeated violation)
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potentially hazardous foods in walk-in refrigerator and in 3 door glass front refrigerator are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Cooling, Heating, and Holding Capacities
Observation: Walk-in refrigerator and 3 door glass refrigerator are not maintaining potentially hazardous foods 41°F or below.
Correction: Repair or replace to ensure food items are held at the proper cold holding temperature of 41°F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
- Lighting, Intensity
Observation: Some ceiling lights have burned out in the kitchen.
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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04/29/2015 | Routine | |
Operator said has hired a different pest control operator. No roaches or evidence of them seen today.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Chicken and pork are 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 within a total of 6 hours from 135°F to 41°F. 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.
- Cooling Methods (corrected on site) (repeated violation)
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods 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.
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01/30/2015 | Follow-up | |
Operator is contacting certified pest control operator about the roaches in kitchen. Advised that employees need to be trained on proper cooling procedures and safe food temperatures. These continue to be repeat violations. Be sure that all food is covered.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (putting rolls into bags)
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 - Clean and Dry Location
Observation: Foods are not covered in large bins in kitchen.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Critical: Cooling* (corrected on site)
Observation: Foods such as pork blood, sweet pork,etc 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 within a total of 6 hours from 135°F to 41°F. 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.
- Cooling Methods (corrected on site) (repeated violation)
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Foods on front food display/service are are hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Pests-Controlling Pests* (corrected on site)
Observation: Observed methods are not being used to control pests. Roach droppings observed on paper towel dispenser in kitchen and on stack of paper towels on shelf. Live roaches (at least 6) were seen in stack of paper towels. Roach seen on wall in that area as well.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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01/20/2015 | 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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Squid, pork and pork blood stew are hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Meat rolls and pork bbq for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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10/15/2014 | Routine | |
This is a follow-up to check walk-in and refrigerator temperatures. Operator provided receipt from refrigeration technician on work done to glass front and walk-in refrigerators. Were observed to be holding at proper temperatures today.
No violation noted during this evaluation. | 07/10/2014 | Other | |
Walk-in refrigerator and glass front cooler are not holding at proper temperatures. Operator has contacted service rep to repair these as soon as possible today. Operator will move PHF to freezers if it has not been in temperature danger zone for 4 or more hours. Operator will discard other PHF iin temperature danger zone for 4 or more hours. Some items in walk-in are cooling and are less than 70 degrees F. Advised to note time that these were put in walk-in and serve or discard within 6 hours. Follow-up inspection will be made and these units must not be used for PHF if they cannot hold at or below 41 degrees F. Please contact me when this has been corrected.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Pork blood soup and squash are hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potentially hazardous foods (PHF) in the walk-in refrigerator are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Cooling, Heating, and Holding Capacities (corrected on site)
Observation: Walk-in refrigerator and glass front refrigerators are not maintaining potentially hazardous foods 41°F or below.
Correction: Repair or replace to ensure food items are held at the proper cold holding temperature of 41°F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
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07/03/2014 | Routine | |
TIme is used as a control for several items.
- Jewelry - Prohibition
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.
- Critical: Cooling* (corrected on site)
Observation: Boiled pork 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 within a total of 6 hours from 135°F to 41°F. 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.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Boiled pork is in large stock pot in walk-in. Chicken and pork are cooling in covered containers in walk-in refrigerator.
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.
- 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. (employee toilet room)
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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03/12/2014 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. RIce scoop is in water.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Pork, blood soup, chicken and pork w/vegetables hot holding at improper temperatureson cart in kitchen . Operator discarded.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
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11/15/2013 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking container 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 (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Temperature Measuring Devices
Observation: The temperature measuring device in the glass front refrigerator 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.
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08/14/2013 | Routine | |
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Some food is not covered in the freezer.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Critical: Cooling* (corrected on site)
Observation: Fish is 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 within a total of 6 hours from 135°F to 41°F. 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.
- 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.
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05/14/2013 | Routine | |
This is a follow-up inspection. No evidence of roaches were seen today. Operator showed me invoice from pest control operator with treatment plan services provided. An additional wall has been sealed.
No violation noted during this evaluation. | 03/20/2013 | Follow-up | |
Meat rolls are now stored in refrigerator which is at 35 degrees. Operator showed me signed contract with pest control operator who will be coming March 7 to treat roaches. During today's inspection, a few small roaches and a small amount of droppings were seen behind plexiglass shield between handsink and upright freezer. Operator is keeping all food covered. No other droppings seen today.
No violation noted during this evaluation. | 03/01/2013 | Follow-up | |
Operator cleaned areas of roach droppings and discarded small boxes which had roaches in them. Follow-up to be made on or about March 1, 2013. Advised pesticides must be applied by licensed pest control operator.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Meat rolls cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests. Observed live and dead roaches as well as extensive roach droppings on wall, on towel dispenser, and on boxes.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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02/22/2013 | Routine | |
Restaurant representatives - add corrected or new information about Laguna Bakery (01-4002), 5394 Kempsriver Drive #105, Virginia Beach, VA 23464 »