- 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.
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03/14/2016 | Routine | |
Water supply line to mop sink to be fixed per owner. Recommended for annual Health Department permit renewal.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Two door unit in the back is not working properly, holding at 41'F air temperature.(no PHF's in unit. Monitor temperature to ensure that food can be held at 41'F or below before using.)
Correction: Repair the two door refrigerator in the back 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 unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: The outdoor refuse container is stored on absorbent material.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Lighting, Intensity (repeated violation)
Observation: One set of ceiling lights out in the baking oven area.
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 (repeated violation)
Observation: Water faucets shut off at the mop sink.(a plumber has fixed one faucet and will come back to replace the supply line on the second faucet)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/03/2015 | Follow-up | |
- 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: Food - Safe and Unadulterated* (corrected on site)
Observation: Unpackaged tofu in refrigerator appeared unsound, some pink color, and is not packaged and labeled for retail sale, in the three door refrigerator.(voluntarily discarded)
Correction: Ensure food is safe and unadulterated.
- Equipment - Good Repair and Proper Adjustment
Observation: Two door unit in the back is not working properly, holding at 60'F.(no PHF's in unit)
Correction: Repair the two door refrigerator in the back 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 unit, 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: some storage shelves, outside of some dry storage containers, ice machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: The outdoor refuse container is stored on absorbent material.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Lighting, Intensity
Observation: Two sets of ceiling lights out in the baking oven area.
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 (repeated violation)
Observation: Hot and cold water faucets shut off at the mop sink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Premises - Maintaining Premises; Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Mop sink and floor in some area soiled.
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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07/14/2015 | Routine | |
- Food Labels
Observation: Foods not properly labelled.
Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the mixer 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.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The recyclable refuse container is stored on absorbent material.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Physical Facilities in Good Repair
Observation: Hot and cold water faucets shut off at the mop sink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/24/2014 | Routine | |
Recommended for Health Department permit renewal.
- Equipment - Good Repair and Proper Adjustment
Observation: Air temperature in the two door refrigerator was 43'F. No PHF's in the refrigerator.(owner has had a repair tech out and will have them back out)
Correction: Repair the two door refrigerator 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 refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities in Good Repair (repeated violation)
Observation: Water not coming on at the mop sink. A couple of water damaged ceiling tile(corrected) in the back and some are not smooth and cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/01/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Two door refrigerator in the back is 45'F air and food is 44'F.(transferred eggs and PHF to another unit)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Physical Facilities in Good Repair (repeated violation)
Observation: Water not coming on at the mop sink. A couple of water damaged ceiling tile in the back and some are not smooth and cleanable.
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 soiled under equipment and walls soiled in some areas.
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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07/21/2014 | Routine | |
- 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: water pooling in the bottom of the two door refrigerator in the back and outside of the mixer soiled.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor tile in poor repair in some areas. Some ceiling back area are not smooth and cleanable. Water not coming on at the mop sink.
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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03/10/2014 | Routine | |
Two door refrigerator in the back is down for repair. Stove and fry unit red tagged. No open food being prepared at the time of inspection.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Fish stored in a trash bag in freezer.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Tofu 47'F, cold holding at improper temperatures, in the two door refrigerator and air temperature 43'F. (Voluntarily discarded tofu and adjusted thermostat. Refrigerator holding at 35'F by end of inspection.)
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 - 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: outside of some dry storage containers and mixer, ice machine molding inside.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The outdoor refuse container is stored on absorbent material.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Outer Openings; Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Screen is coming away from the back screen door.
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
- Physical Facilities in Good Repair
Observation: Some floor tile in poor repair. Ceiling not painted to be cleanable in the restroom.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Premises - Maintaining Premises; Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
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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11/18/2013 | Routine | |
Recommended for annual Health Department permit renewal.
No violation noted during this evaluation. | 07/11/2013 | Follow-up | |
- Equipment and Utensils - Good Repair and Calibration
Observation: Condensation leaking inside two door refrigerator in the back.
Water pooling inside.
Correction: Repair equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Critical: Backflow Prevention*
Observation: A direct connection exists between the drain line of the ice machine and the sewer system. The break at the connection has been fill with foam material.
Correction: Eliminate the direct connection between the sewer line and the cited equipment.
- Outer Openings; Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Screen for back screen door has some loose allowing and open to the outside.
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
- Lighting, Intensity (repeated violation)
Observation: Some lights out in the kitchen area, some near the mixer.
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 (repeated violation)
Observation: Some floor tile are 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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07/01/2013 | Routine | |
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card.(employee to attend Thursday class)
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.
- Wall and Ceiling Coverings and Coatings (repeated violation)
Observation: Some ceiling tile in the kitchen are easily cleanable.
Correction: Attach ceiling covering so it is easily cleanable.
- Toilet Rooms; Enclosed (repeated violation)
Observation: Toilet room door is not a self-closing door.
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Lighting, Intensity
Observation: Several sets of lights 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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03/04/2013 | Follow-up | |
- 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.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employee observed working in the food service area without proper hair restraint.
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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the three door refrigerator out front and the theremometer in the hot holding unit is broken.
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: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: some storage shelves are soiled and lined with foil, outside of some storage containers, outside mixing machines, outside of oven and stove top.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Wall and Ceiling Coverings and Coatings
Observation: Some ceiling tile in the kitchen are easily cleanable.
Correction: Attach ceiling covering so it is easily cleanable.
- Toilet Rooms; Enclosed
Observation: Toilet room door is not a self-closing door.
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Outer Openings; Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Front door open.
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
- Physical Facilities in Good Repair
Observation: Restroom hand basin sink faucet is leaking at is not maintained in good repair. Coving missing behind the three compartment sink. Some floor tile in poor repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Rodent Bait Stations/Pesticides* (corrected on site)
Observation: Rodent bait station is not covered and tamper-resistant
Correction: Contain rodent bait in a covered, tamper-resistant bait station. Open bait stations may result in the spillage of the poison being used.
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02/13/2013 | Routine | |
Restaurant representatives - add corrected or new information about Manila Bread House, 2372 E. Little Creek Rd., Norfolk, VA 23518 »