Employees will be attending April food service manager certification. Restaurant in very good sanitary condition!
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of toxic cleaner are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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03/21/2016 | Routine | |
Restaurant in good sanitary condition! Violations discussed for correction.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The employee is drinking from an uncovered container in the food preparation area.
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.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Inadequate record keeping system of clam tags.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
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 Containers - Identified with Common Name of Food (corrected on site) (repeated violation)
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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10/05/2015 | Routine | |
Violations discussed for correction.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
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.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Hand sink hot water line in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Refuse - Storing Refuse, Recyclables, and Returnables
Observation: There are no refuse containers for the storage of boxes and grease
Correction: Provide waste handling containers for the storage of waste box and grease/oil in a sanitary manner.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the hood system
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
- Distressed Merchandise, Segregation and Location (repeated violation)
Observation: Products for credit, redemption, or return is not being stored in a separate designated area
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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06/22/2015 | Routine | |
Violations discussed for correction.
- Plumbing System Maintained in Good Repair
Observation: Hand sink in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
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03/04/2015 | Routine | |
- Food Storage Containers - Identified with Common Name of Food
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.
- Prohibitions
Observation: Single-service or single-use items found stored in dry room floor.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the bar area
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
- Distressed Merchandise, Segregation and Location
Observation: Products for credit, redemption, or return is not being stored in a separate designated area
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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11/12/2014 | Routine | |
Violations discusses and/ or corrected during inspection, spaghetti noodle discarded by kitchen manager
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers 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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Improper use of dry wiping cloths.
Correction: Ensure dry cloths are used for wiping food spills from tableware and carryout containers.
- Critical: Cooling* (corrected on site)
Observation: Spaghetti noodle 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the low boy is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service items were observed reused for the storage of food.
Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back door damaged to lower section of 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, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Signage/Handwashing Facilities (repeated violation)
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of spray bottle are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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08/04/2014 | Routine | |
Violations discussed for correction.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the prep cooler.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use.
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 - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the small ref is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Light Bulbs Protective Shielding
Observation: Light bulb in walk-in cooler not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Signage/Handwashing Facilities (repeated violation)
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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04/29/2014 | Routine | |
Violations discussed for correction.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the ref.
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 (repeated violation)
Observation: The door gasket to the small ref is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Hand sink by the waitress/waiter station in poor repair. Leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Handwashing Signage/Handwashing Facilities (repeated violation)
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.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of spray bottle are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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01/09/2014 | Routine | |
Violations discussed for correction.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Tags missing from the clam containers.
Correction: Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the ref/lowboy is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Shellfish Shells, Use Limitation
Observation: Mollusk and/or crustacea shells were observed used more than once as serving containers.
Correction: Shellfish shells may not be reused other than for the original service of the seafood item.
- Water Pressure
Observation: Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: hand sink
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the bar hand sink immediately.
- Critical: Plumbing - Approved System and Cleanable Fixtures*
Observation: The (faucet/fixture) was not easy to clean because the component is damaged or condition is in poor repair.
Correction: Repair or replace the hand sink to provide a surface that is continuous, accessible, smooth, and easily cleaned.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Hand sink faucet in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the soda machine sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk-in cooler
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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09/23/2013 | Routine | |
Violations discussed for correction.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
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.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses.
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 - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the prep cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Door gap at the bottom of frame.
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, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Signage/Handwashing Facilities (repeated violation)
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.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk-in cooler
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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06/07/2013 | Routine | |
Violations discussed for correction/food permit issued.
- Food Storage Containers - Identified with Common Name of Food
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) meatball/lasagna in the refrigeration unit is 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.
- Critical: Single-Service and Single-Use, Characteristics*
Observation: Observed use of oyster bucket as a single-use/single-service food contact material.
Correction: Discontinue use of the oyster bucket as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F.
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: Plumbing connections under the hand sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Gap at the lower section of back entrance 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, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Signage/Handwashing Facilities (repeated violation)
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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of spray bottle are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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03/11/2013 | Routine | |
Violations discussed for correction.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) milk/sausage in the refrigeration unit is 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the prep cooler.
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: The door gasket to the small freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. back entrance door with gap at the bottom of 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, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- 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
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk-in cooler
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Pests - Controlling Pests*
Observation: Harborage conditions exist Noted several mice droppings in dry storage room.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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12/11/2012 | Routine | |
Restaurant representatives - add corrected or new information about Mannino's Italian Bistro (01-4065), 4402 Princess Anne Road #107, Virginia Beach, VA 23462 »