Organize and maintain food handler card records. Ensure CFM certificates are transferred to City of Norfolk certificates.
- 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 ice machine deflector plate.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Refuse - Covering Receptacles (corrected on site)
Observation: The outside dumpster doors were observed open.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The ceiling tile above the prep line are 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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03/21/2016 | Routine | |
Ensure sanitizer is available for the 3-compartment sink at all times and items are submerged completely when sanitizing. Repair on the 3-compartment sink wash basin is scheduled. Obtain a QAC sanitizer test kit to test concentration once QAC sanitizer is restocked.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: The ice scoop is 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 and the container.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Sliced tomatoes 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.
- Physical Facilities in Good Repair
Observation: The wash basin on the 3-compartment sink is observed leaking.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: The floor under the 3-compartment sink is 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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11/17/2015 | Routine | |
Sanitizer test strips are being obtained from another location. Ensure all food manager certificates and food handler cards are renewed in a timely manner. Convert food manager certificates to City of Norfolk certificates. Recommended for health permit renewal.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain CHLORINE and QAC test strips so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The mop sink is noted in need of cleaning.
Correction: All floors, walls, ceilings, and fixtures 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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05/14/2015 | Routine | |
A QAC sanitizer test kit must be obtained to ensure proper sanitizer concentration levels are met. Monitor the outdoor trash enclosure area to prevent accumulations of litter and debris.
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloth buckets were observed with an accumuilation of food debris.
Correction: Replace wiping cloth sanitizer once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QAC santizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces
Observation: The soda drink nozzle at the drive thru was observed with an accumulation of mold.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
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.
- Refuse - Cleaning Receptacles
Observation: The grease bin next to the dumpster was observed with an accumulation of soil.
Correction: Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
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01/12/2015 | Routine | |
Ensure certified food manager certificates remain current. Obtain test kits for all types of sanitizer used in the establishment to ensure correct concentrations are maintained.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: Ice scoop was observed improperly stored.
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.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QAC test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility. The grease bin was observed in need of cleaning.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor under the front counter soda machine was 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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10/01/2014 | Routine | |
Ensure national food manager certificates are transferred to City of Norfolk certificates. Recommended for health permit renewal.
- Gloves; Use Limitation (corrected on site)
Observation: A food employee was observed handling food with the same gloves used to clean surfaces.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Temperature Measuring Devices
Observation: The temperature measuring devices in the drive thru refrigerators were not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QAC test kit so that employees can accurately monitor the concentration of the 3-compartment sink sanitizing solutions and maintain them at a safe and effective level.
- 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: cream dispensing machine surface around the dispensing tube.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Lighting, Intensity
Observation: All light bulbs in the fries hot holding unit were not observed to be functioning.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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06/03/2014 | Routine | |
Ensure food manager certificates are transferred to City of Norfolk certificates.
- Hair Restraints - Effectiveness
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.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sliced tomatoes for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solution of the 3 compartment sink.
Correction: Obtain a QAC test kit so that employees can accurately monitor the concentration of the sanitizing solutions of the 3 compartment sink and maintain them at a safe and effective level.
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02/20/2014 | Routine | |
Transfer food manager certifications to Norfolk certificates. Ensure all food handler cards are kept current at all times.
- Refuse - Covering Receptacles (corrected on site) (repeated violation)
Observation: The door of the outside refuse container was open.
Correction: Close all waste container doors when not in continuous use.
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10/23/2013 | Routine | |
Recommended for health permit renewal.
- Hand Drying Provision
Observation: No disposable towels were provided a the hand washing lavatory in the kitchen.
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
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06/10/2013 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor in the freezer. Or Food stored less than 6"" above the floor.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the soft serve drain is not 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 gaskets of the 2-door Traulsen freezer is damaged. The drain pipe at the wash basin of the triple sink was observed leaking. The door latches on the Norlake burger freezer were observed damaged.
Correction: Repair or replace the 2-door Traulsen freezer door gaskets, freezer box latches, and drain pipe of the triple sink in accordance with the manufacturer's specifications.
- 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: inside the bottom compartment of the Norlake burger box freezer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet and the flood rim level at the mop sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Cut the tube on the mop chemical dispenser above the flood rim of the mop sink basin for proper backflow prevention by the air gap.
- Refuse - Covering Receptacles (corrected on site)
Observation: Outside refuse and grease container was uncovered.
Correction: Cover all waste containers when not in continuous use.
- 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.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (corrected on site)
Observation: There is no refuse container at the area immediately adjacent to the drive-thru hand sink.
Correction: Provide a hand sink for the disposal of paper towels at the drive-thru hand sink.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor under the cookline was 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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03/27/2013 | Routine | |
Restaurant representatives - add corrected or new information about Mc Donald's, 8402 Tidewater Dr., Norfolk, VA 23518 »