Great improvement on overall cleanliness of the facility. Some area still need work but overall tremendous difference in overall cleanliness and appearance of the facility. Keep up the good work.
No violation noted during this evaluation. | 03/21/2016 | Routine | |
Great improvement on overall cleaning. Improvement on a/c system, some more cleaning and monitoring needed.
- Food - Miscellaneous Sources of Contamination (repeated violation)
Observation: EHS observed heavy grease build up on hot holding unit over food.
Correction: Protect food from miscellaneous sources of contamination.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: EHS observed the nonfood contact surface of the fryers, between cooking equipment, storage shelves 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.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Ceiling in kitchen is not smooth and easily cleanable. EHS observed ceiling tile missing in kitchen area.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: EHS observed that the facility is in need of deep cleaning throughout restaurant, to include walls, floors and ceiling.
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: Vent filters in the hood system are not being maintained in a clean condition. EHS observed grease filters with heavy grease build up. EHS observed drips from hood system that were falling behind fryers.
Correction: Maintain hood system vent filters in a clean condition.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Intake and exhaust air ducts are not being cleaned. EHS observed ceiling HVAC vents have heavy black mold build up.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. EHS observed oil filter machine in dry storage, stored with single service items.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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01/11/2016 | Follow-up | |
Some items show improvement, however more thourough cleaning still needed and a/c system still needs attention.
- Food - Miscellaneous Sources of Contamination (repeated violation)
Observation: EHS observed heavy grease build up on hot holding unit over food.
Correction: Protect food from miscellaneous sources of contamination.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: EHS observed the nonfood contact surface of the fryers, between cooking equipment, storage shelves 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.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Ceiling in kitchen is not smooth and easily cleanable. EHS observed ceiling tile missing in kitchen area.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: EHS observed that the facility is in need of deep cleaning throughout restaurant, to include walls, floors and ceiling.
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: Vent filters in the hood system are not being maintained in a clean condition. EHS observed grease filters with heavy grease build up. EHS observed drips from hood system that were falling behind fryers.
Correction: Maintain hood system vent filters in a clean condition.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Intake and exhaust air ducts are not being cleaned. EHS observed ceiling HVAC vents have heavy black mold build up.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. EHS observed oil filter machine in dry storage, stored with single service items.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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12/28/2015 | Follow-up | |
- Food - Miscellaneous Sources of Contamination (repeated violation)
Observation: EHS observed heavy grease build up on hot holding unit over food.
Correction: Protect food from miscellaneous sources of contamination.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the 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.
- Non-Food Contact Surfaces
Observation: EHS observed the nonfood contact surface of the fryers, between cooking equipment, storage shelves 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.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling in kitchen is not smooth and easily cleanable. EHS observed ceiling tile missing in kitchen area.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: EHS observed that the facility is in need of deep cleaning throughout restaurant, to include walls, floors and ceiling.
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: Vent filters in the hood system are not being maintained in a clean condition. EHS observed grease filters with heavy grease build up. EHS observed drips from hood system that were falling behind fryers.
Correction: Maintain hood system vent filters in a clean condition.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned. EHS observed ceiling HVAC vents have heavy black mold build up.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. EHS observed oil filter machine in dry storage, stored with single service items.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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11/23/2015 | Routine | |
NOTES:
- Discussed deep cleaning needed in kitchen with new manager.
- Observed good hand washing and proper thawing of fish in walk-in.
- All employees are up-to-date with District Food Handler cards.
- Reviewed Employee Health and Allergen Awareness with manager.
- Good date-labeling observed on food items.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: the metal shelves where the to go boxes are stored were observed unclean with food debris present.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations food residue or other debris on the following nonfood-food contact surfaces: under and behind the fryer area. Major deep cleaning is needed in this area.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Entire back kitchen 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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05/19/2015 | Routine | |
3180-Physical facilities - air curtain, floors, walls and ceilings thoroughly cleaned - fryer still in need of degreasing inside the unit and down the back and sides.
- Person in Charge (repeated violation)
Observation: Personnel entering the food preparation, food storage, and/or warewashing areas are not in compliance with this Regulation. Four current employees do not possess current food handlers cards.
Correction: Establish a barrier to food contamination by Informing employees, delivery and maintenance persons and pesticide applicators to comply with this Regulation when entering areas of the food establishment where food and food contact items are exposed. Individuals present in areas of a food establishment where food and food contact items are exposed presents a potential contamination risk. City of Suffolk Requires all food employees to obtain a food handlers card from the local health department prior to being employeed in a food establishment and to renew the card upon expiration for the entire time of employment.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Fryer station was observed under the hood that was not in use and PIC stated that equipment was broken and no longer in use.
Correction: Remove any unused or non-functioning equipment from the premises.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside the cabinet under the fryers, running down the side of the fryers and air-curtain over rear exit.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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12/08/2014 | Follow-up | |
Proper thawing procedures explained and discussed with PIC.
- Person in Charge
Observation: Personnel entering the food preparation, food storage, and/or warewashing areas are not in compliance with this Regulation. Four current employees do not possess current food handlers cards.
Correction: Establish a barrier to food contamination by Informing employees, delivery and maintenance persons and pesticide applicators to comply with this Regulation when entering areas of the food establishment where food and food contact items are exposed. Individuals present in areas of a food establishment where food and food contact items are exposed presents a potential contamination risk. City of Suffolk Requires all food employees to obtain a food handlers card from the local health department prior to being employeed in a food establishment and to renew the card upon expiration for the entire time of employment.
- Food - Miscellaneous Sources of Contamination
Observation: Thawing seafood and dirty items were observed on the clean drainboard of the three compartment sink, which was set up for use.
Correction: Maintain the clean drainboard clean, sanitized and free of possible sources of contamination while the sink is set up for manual warewashing. If at times the sink or drainboards are being used for thawing please ensure that areas are properly cleaned and sanitized prior to using the sinks for cleaning and sanitizing equipment and utensils.
- Thawing (corrected on site)
Observation: Prepacked seafood was observed on the clean drainboard of the three compartment sink submerged in a bowl of cool water.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the interior of prep table behind the cash registers.
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: Fryer station was observed under the hood that was not in use and PIC stated that equipment was broken and no longer in use.
Correction: Remove any unused or non-functioning equipment from the premises.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside the cabinet under the fryers, running down the side of the fryers and air-curtain over rear exit.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors, walls, ceilings, equipment, storage racks and vent covers throughout the kitchen area were observed with accumulations of dust, grease and debris.
Correction: 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. Primary cleaning should be done at times when foods are in protected storage and when food is not being served or prepared. Proper cleaning of the facility will also aid in prevention of insects and other pests that are capable of transmitting disease by contaminating both food and food-contact surfaces.
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11/20/2014 | Routine | |
All information reviewed with PIC.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Stickers with days of the week provided, but no date as to disposition observed.
Correction: Provide date marking on RTE food items as to date of disposition.
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05/02/2014 | Risk Factor | |
Ensure all employees have current Suffolk health cards. Obtain cards within 30 days of inspection.
Employee health policy reviewed and in place. Reportable illnesses also reviewed.
Fried fish/shrimp stored side by side in same hot holding container. Strongly recommend separating fish from shellfish due to possible anaphylaxis by those consumers who have shellfish allergies or who have shellfish sensitivities.
Good date labeling observed.
Quats used as sanitizer. No test kit provided. Provide proper test kit to ensure adequate levels of sanitizer are being used.
Sanitizing bucket provided- 200ppm.
All cold holding units monitored 2x daily.
Food hot held <4 hours---> served or discarded.
All information reviewed with PIC.
No violation noted during this evaluation. | 07/01/2013 | Risk Factor | |
Grease fire in facility on 12/17/2012 under fryer. Fire extinguisher used. Facility started cleaning process. All open single service items will be discarded along with food (documented). All equipment and utensils will be properly washed, rinsed and sanitized. Facility closed until clean-up completed.
No violation noted during this evaluation. | 12/18/2012 | Routine | |
Facility is re-opened after clean up of fire extinguisher powder used due to fire.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Ice scoops stored with handle contacting ice in ice bin at front service area and in ice machine.
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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior of reach-in cooler, and warmers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Cooking and Baking Equipment
Observation: The interior of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Physical Facilities in Good Repair
Observation: Wall tiles that are detaching from wall and are 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 under equipment 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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12/18/2012 | Follow-up | |
Restaurant representatives - add corrected or new information about Long John Silver's, 1528 N. Main St., Suffolk, VA 23434 »