Adjust the cleaning frequency of the ice machine to preclude the accumulation of mold. Health form 1-b was given to the person in charge.
- Critical: Eating; Drinking; or Using Tobacco* (corrected on site)
Observation: The food handler is eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All food handlers who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Canadian bacon was observed 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The coffee prep surface was observed lined with absorbant material.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: ice machine.
Correction: Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
- Non-Food Contact Surfaces
Observation: The surface underneath the pancake refrigerator was observed with an accumulation of food debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse Receptacles
Observation: Used spoons were observed discarded in a container which may result in the contamination of food and food prep surfaces.
Correction: Discard spoons in proper refuse containers.
- Physical Facilities in Good Repair
Observation: All lighting fixtures in the walk-in freezer were not observed to be functioning.
Correction: Ensure all lighting fixtures are functioning to provide adequate lighting in the area.
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01/21/2016 | Routine | |
Service QAC sanitizer dispenser to ensure the proper concentration of sanitizer is dispensed. Recommended for health permit renewal.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the lowboy egg refrigerator and pancake refrigerator.
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.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide a sanitize at proper concentration of 50-100 ppm Cl or 200 ppm QAC and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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06/24/2015 | Routine | |
Maintain food handler card records frequently to ensure all cards are renewed on time.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3-compartment sink seal at the wall is in need of repair.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: mold accumulation on ice machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
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03/06/2015 | Routine | |
Organize food handler card records and ensure all employee cards are valid. Ensure all food manager certificates are posted.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
Observation: When tested, a high concentration of chemical sanitizer was found in the wiping cloth bucket.
Correction: Provide chlorine sanitizer at proper concentration of 50-100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Critical: Handwashing - Using a Handwashing Lavatory*
Observation: The handwashing facility at the front counter was used for purposes other than handwashing.
Correction: Handwashing sinks are to be used for handwashing only.
- Refuse - Covering Receptacles (repeated violation)
Observation: The doors on the outside dumpster were not closed during non-continuous use.
Correction: Cover all waste containers when not in continuous use.
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10/29/2014 | Routine | |
Recommended for health permit renewal.
- Equipment - Good Repair and Proper Adjustment
Observation: The handsink was observed with a leak at the drainage pipe.
Correction: Repair the drainage pipe 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 drainage pipe, 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: Mold inside the ice machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
Correction: Provide chlorine sanitizer at proper concentration of 50-100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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06/26/2014 | Routine | |
Ensure food manager certificates and food permit are posted in plain view.
- 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.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between use in onions.
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 and the container.
- 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.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Burrito filling was 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. Ensure proper cooling methods are used to cool down burrito filling.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the drive thru refrigerator.
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.
- Refuse - Covering Receptacles
Observation: Outside dumpster doors were not observed closed when not in continuous use.
Correction: Cover all waste containers when not in continuous use.
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04/10/2014 | Routine | |
Ensure food manager certifications and food handler card records are kept up to date. Manager certifications are valid until 3 years after the issue date.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: The fish fillet was hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the drive thru refrigerator.
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 (corrected on site)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: mold accumulation on the triple sink near the wall.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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12/09/2013 | Routine | |
Recommended for health permit renewal.
- Non-Food Contact Surfaces (corrected on site) (repeated violation)
Observation: The nonfood contact surface of the ice maker 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.
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08/06/2013 | Routine | |
- 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.
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Refuse - Covering Receptacles
Observation: The dumpster and grease traps were observed uncovered.
Correction: Cover all waste containers when not in continuous use.
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03/04/2013 | Routine | |
Restaurant representatives - add corrected or new information about Mc Donald's, 211 Little Creek Rd., Norfolk, VA 23505 »