Ensure date of last shellfish product used is on shipper tags before archiving. Recommended for health permit renewal.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
|
10/30/2015 | Routine | |
Viewed employee food handler cards that were on site for work. Two containers of product removed from top of prep unit and placed in bottom of unit. Informed owner/manager to check fire extinguishers. Extinguishers are due for service. Hood system scheduled for cleaning. Informed manager I would talk with hotel management concerning opening in ceiling in dishwashing room.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Cooked boar and crab meat cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Consumer Advisory: Consumption of Animal Foods that are Raw, Undercooked, or Not otherwise Processed to Eliminate Pathogens
Observation: Animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in Ready-To-Eat form or as an ingredient in another Ready-To-Eat Food..
Correction: The Permit Holder shall inform Consumers of the significantly increased Risk of consuming such Foods by way of a Disclosure and Reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is registering at 99 degrees.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. Recheck temp gauge.
- Physical Facilities in Good Repair
Observation: Observed opening in ceiling in dishwashing area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
|
08/27/2014 | Routine | |
Detonell A. Devane certified food manager certificate need to be transferred over to a Norfolk certified food manager certificate. Lighting under hood system increased. Handwashing sink under bar working properly. Chemicals properly stored. Informed manager to post handwashing sign at handsinks. Copy of food temperature log and dishwasher log given to manager to record temps daily. Form 1B given to manager for employees to read, sign and date to keep in file. Facility recommended for permit. Letter of Authorization issued for business license.
No violation noted during this evaluation. | 11/22/2013 | Pre-Opening | |
- Ventilation Hood Systems; Filters
Observation: One filter noted dirty.
Correction: Alter or replace this equipment so that the filters can be easily removed for cleaning and replacement.
- Equipment - Good Repair and Proper Adjustment
Observation: Handwashing sink at bar not operational. Leak and no hot water.
Correction: Repair the handwashing sink 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 handwashing sink, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted at stove. Lighting tested at 20 foot candles at stove.
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
- Physical Facilities in Good Repair
Observation: Spray foam around pipe under handsink not smooth and easily cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Trim spray foam to create a cleanable area.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Chemicals stored above three compartment sink.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
11/21/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Luce, 245 Granby St., Norfolk, VA 23510 »