Employee attending upcoming food handler course on 2/4/16.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card, card expired on 1/16/16.
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: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) items in the refrigeration unit were 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.
- Food Labels
Observation: Foods not properly labelled in walk-in cooler..
Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws.
- Mops - Drying Mops (repeated violation)
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.
|
02/02/2016 | Routine | |
- Critical: Demonstration of Knowledge*
Correction:
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card. One employee new on food handle 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: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Cloths - Wiping Cloths; Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Maintenance Tools - Storing Maintenance Tools
Observation: Equipment in restroom noted to be stored in such a way that it is contaminating paper towers
Correction: Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
- Mops - Drying Mops
Observation: Mops and brooms 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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Toilet room doors are being kept open
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
|
08/10/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered container of shrimp in the walk-in cooler.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the interior of the microwave 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall under the triple sink 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.
|
02/23/2015 | Routine | |
Reviewed hand washing procedure. Recommended for permit renewal. Permit issued.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed employee wash hands with gloves on.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the handle of microwave 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.
|
10/24/2014 | Routine | |
Looks good, kitchen area cleaner than previous visit.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelf above hot line 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.
|
08/06/2014 | Routine | |
New food code changes given, new Form 1-B issued and left CFM schedule for recertification. Proper glove use observed.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the small prep freezer.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (corrected on site) (repeated violation)
Observation: The chemical sanitizer was too weak. Observed newly made at 25ppm Cl. Employee corrected to 100ppm.
Correction: Use the bleach chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Equipment - Cutting Surfaces
Observation: The cutting board stored next to patty maker is scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of food residue, and/or other debris: interior of microwave.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in heat lamp are not shielded, coated, or otherwise shatter-resistent. Spoke with maintenance man during inspection, he stated he will try to add a shield over the bulbs.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
|
03/12/2014 | Routine | |
Temperature logs maintained. Recommended for permit renewal. Permit issued.
- Critical: Demonstration of Knowledge*
Observation: Two food service employees are working in the food service establishment without having a valid food service card. Cards recently expired, long time employees.
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: Preventing Contamination from Hands (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food (slicing lettuce with slicer) 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the ledges below windows throughout kitchen are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (corrected on site)
Observation: The chemical sanitizer was too weak. Inspection done during down/cleaning time, bucket was being re-made as I was walking in and bleach was not added. PIC corrected.
Correction: Obtain a bleach chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelf near the patty press and wall below hood filters near fryers 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.
- Equipment and Utensils, Air-Drying Required
Observation: Containers were found stacked wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment and Utensils, Air-Drying Required
Observation: Containers were observed cloth-dried rather than air-dried after cleaning and chemical sanitization. Corrected to drying with a single use paper towel.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Light Bulbs Protective Shielding
Observation: Light bulbs in both hot hold units are not shielded, coated, or otherwise shatter-resistent.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
|
11/08/2013 | Routine | |
Temperature logs started after last inspection and maintained daily. Prep unit holding temperature properly but staff is still holding PHF's on ice in prep unit to ensure safety.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the shelf for flour and other dry goods is not corrosion resistant, nonabsorbent, and/or smooth. Untreated wood observed.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the dish rack above triple sink, various wires and pipes in kitchen 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.
|
07/30/2013 | Follow-up | |
Issued temperature logs to help monitor temperatures of refrigeration units. Proper handwashing and glove use exhibited.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Ham, cheese and tomatoes cold holding at improper temperatures. PIC discarded. Prep unit not holding proper ambient temperature.
Correction: Containers with ice added under containers of food on top of prep unit to help maintain temperature. 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the shelf for flour and other dry goods is not corrosion resistant, nonabsorbent, and/or smooth. Untreated wood observed.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Observed bleach water mixed with detergent, with a concentration above 200ppm.
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. Do not mix sanitizer solution with detergent.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the dish rack above triple sink, various wires and pipes in kitchen 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.
- Premises - Maintaining Premises; Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Several unbroken-down boxes stored in kitchen.
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.
- Critical: Toxics - Conditions of Use (corrected on site)
Observation: The detergent for detergent wiping cloths is being used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. Powdered laundry detergent used to wipe down food contact surfaces.
Correction: Use only approved dish detergent to clean food contact surface areas and equipment. The detergent must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment. Prep unit holding high ambient temperature and there is no way of knowing how long the unit has been not working properly.
Correction: Maintain accurate temperature logs.
|
07/17/2013 | Routine | |
Waiting on Coke to bring and apply backflow preventer on carbonator.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the shelves in walk-in refrigerator and several other exposed wood surfaces are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket of the lowboy freezer is damaged.
Correction: Repair or replace the lowboy freezer door gasket in accordance with the manufacturer's specifications.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (corrected on site) (repeated violation)
Observation: The chemical sanitizer was too strong. Bleach solution observed above 200 ppm.
Correction: Obtain a bleach chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the drying rack above 3 compartment sink and inside top of ice machine 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.
- Critical: Backflow Prevention Device, When Required* (repeated violation)
Observation: A backflow preventer was not observed on the carbonator.
Correction: If an air gap is not provided, a dual check valve or vented backflow prevention device shall be installed upstream from a carbonating device and downstream from any copper in the water supply line.
|
03/18/2013 | 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the shelves in walk-in refrigerator and several other exposed wood surfaces are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket of the lowboy freezer is damaged.
Correction: Repair or replace the lowboy freezer door gasket in accordance with the manufacturer's specifications.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (corrected on site)
Observation: The chemical sanitizer was too strong. Bleach solution observed above 200 ppm.
Correction: Obtain a bleach chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the drying rack above 3 compartment sink and inside top of ice machine 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.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Containers were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Critical: Backflow Prevention Device, When Required*
Observation: A backflow preventer was not observed on the carbonator.
Correction: If an air gap is not provided, a dual check valve or vented backflow prevention device shall be installed upstream from a carbonating device and downstream from any copper in the water supply line.
|
03/11/2013 | Routine | |
Restaurant representatives - add corrected or new information about Manny's Burger, 2912 Lafayette Blvd., Norfolk, VA 23509 »