- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Gravy 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the lowboy.
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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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01/25/2016 | Routine | |
Restaurant is in clean sanitary condition. Violations discussed with the PIC.
- Thawing (corrected on site)
Observation: Improper methods used to thaw beef.
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
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the front counter is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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09/24/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the kitchen lowboy.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (corrected on site)
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.
- Food - Miscellaneous Sources of Contamination
Observation: Lowboy has accumulated a pool of water at the bottom of the unit.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Cooling* (corrected on site)
Observation: Food noted not being adequately cooled to prevent the growth of harmful bacteria. Food observed being cooled at room temperature and sealed.
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.
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06/18/2015 | Routine | |
Violations discussed. Good employee health policy in place.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tuna and chicken salad cold holding at improper temperatures
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 - Cutting Surfaces
Observation: The cutting board along the prep line are heavily 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
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: fan in walk in
Correction: Clean and sanitize these surfaces for food contact.
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03/18/2015 | Routine | |
Food handler's class conducted. See attached roster. Walk-through inspection conducted with PIC. Restaurant in good and clean sanitary condition!
No violation noted during this evaluation. | 10/09/2014 | Routine | |
Facility in good sanitary condition. Menu reprinted and consumer advisory in compliance. Proper glove use observed.
No violation noted during this evaluation. | 04/09/2014 | Routine | |
Chicken gravy voluntarily discarded by CFM during inspection. Facility in good sanitary condition at time of inspection. New menus are in the process of being printed with the proper consumer advisory. Permit Issued. Observations discussed.
- 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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken gravy cold holding at improper temperatures
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.
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01/08/2014 | Routine | |
Facility in good sanitary condition at time of inspection. CFM very knowledgeable. Discussed proper glove usage during inspection with cook-line employees. Reviewed food temperature logs with CFM and cooling handout distributed during inspection.
- 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.
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08/23/2013 | Routine | |
Food handler's class and walk-through inspection of kitchen conducted. Food-borne illness risk factors and interventions discussed.
No violation noted during this evaluation. | 04/22/2013 | Routine | |
Observations discussed for correction with CFM.
- Food - Miscellaneous Sources of Contamination
Observation: Uncovered water and tea pitchers.
Correction: Protect food from miscellaneous sources of contamination.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the by the prep station is being used to clean equipment and utensils.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in the walk-in freezer 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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02/19/2013 | Routine | |
Restaurant representatives - add corrected or new information about Mary's Restaurant (01-0240), 616 Virginia Beach Boulevard, Virginia Beach, VA 23451 »