Transfer certified food managers certificates to Norfolk. Post the Health Department permit in view of the public. A work order has been submitted for a water leak in on stall in the ladies restroom and should be fixed within a day or two.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Whipped butter pads 70'F, setting on the counter, cold holding at improper temperatures.(voluntarily discarded)
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 - Good Repair and Proper Adjustment
Observation: Two door reach-in refrigerator was holding at an air temperature of 43'F.(A work order was submitted for repair. No TCS food in the refrigerator.)
Correction: Repair the two door reach-in refrigerator 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 refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals not stored separately from insecticides or rodenticides.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
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12/22/2015 | Routine | |
Transfer certified food managers certificates to Norfolk. Post the Health Department permit in view of the public. Recommended for annual Health Department permit renewal.
- Hair Restraints - Effectiveness (repeated violation)
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: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: Fried chicken fillets 115'F hot holding at improper temperatures.(reheated to 192'F)
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located in the facility for monitoring the concentration of the QAC chemical sanitizing solution.
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 - Covering Receptacles
Observation: Outside refuse container was uncovered.
Correction: Cover all waste containers when not in continuous use.
- Handwashing Cleanser; Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the dishwahing area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the near deep fry units.
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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06/09/2015 | Routine | |
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed shredded cheese in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) shredded cheese and cut tomato in the refrigeration unit is not labeled with a ""consume by"" date.
Correction: Discard the food at this time. Ensure that all commercially processed RTE foods are mark a "consume by" date once opened. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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: Time as a Public Health Control* (corrected on site)
Observation: Cheese slices 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.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the Bev-Air and Franke Units.
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.
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01/21/2015 | Routine | |
The other violations from the previous inspection were corrected. Recommended for permit.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor in poor repair at the far end of the walk-in freezer.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/22/2014 | Other | |
- Jewelry - Prohibition (corrected on site)
Observation: Employee wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employee observed working in the food service area without proper hair restraint.
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.
- Nonfood Contact Surfaces
Observation: Plexi glass next to fry bin and glass behind the bin is cracked and in poor repair.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of grime and debris on the following food contact surfaces: food tray stored above the three compartmet sink.(removed any equipment that is no longer being used and reclean and sanitize soiled pans)
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities in Good Repair
Observation: Floor tile in poor repair at the far end of the walk-in freezer.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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04/24/2014 | Routine | |
Transfer all certified food managers certificates and post in view of public.
- Refuse - Covering Receptacles (repeated violation)
Observation: Outside refuse container was uncovered.
Correction: Cover all waste containers when not in continuous use.
- 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. Signs not posted at the restroom hand basins.
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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12/06/2013 | Follow-up | |
Transfer certified food managers certificates to Norfolk and post in view of the public.
- 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.
- 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.
- Gloves; Use Limitation (corrected on site)
Observation: Single-use gloves while worn during multi-tasked food preparation.
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 (repeated violation)
Observation: There was no temperature measuring device located in the small Bev. Air refrigerator next to fry units and the milk refrigerator up front.
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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: food trays and racks.(remove from clean storage rack for cleaning. Correcting during inspection.)
Correction: Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located at the dishwashing are is full of cleaning items and is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
- Refuse - Covering Receptacles (repeated violation)
Observation: Outside refuse container was uncovered.
Correction: Cover all waste containers when not in continuous use.
- Light Bulbs Protective Shielding
Observation: Light bulb in four door freezer is not shielded, coated, or otherwise shatter-resistent.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
- Handwashing Cleanser; Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatories in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatories in the kichen.
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
- Hand Drying Provision
Observation: No continuous towel system that supplies the user with a clean towel has been provided at the hand basin in the dishwashing 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
- 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. Signs not posted at the restroom hand basins.
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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11/20/2013 | Routine | |
Recommended for annual Health Department permit renewal. Transfer certified food managers certificates to Norfolk. Unshielded light bulb in the 4 door Traulsen freezer.
- Food - Miscellaneous Sources of Contamination (corrected on site) (repeated violation)
Observation: Container of creams, stored on ice that is draining, is stored and draining in the ice for consumption at the front are ice bin.
Correction: Protect food from miscellaneous sources of contamination.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the breakfast refrigerator next to fry units, milk refrigerator up front and cream refrigerator up front.
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 (repeated violation)
Observation: Outside refuse containers was uncovered.
Correction: Cover all waste containers when not in continuous use.
- 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. No signs in restrooms.
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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08/09/2013 | Follow-up | |
Transfer certified food managers certificates to Norfolk.
- Smoking in Non-Smoking Areas
Observation: Evidence of smoking found.
Correction: Owner or PIC must prohibit smoking in non-smoking areas of restaurant.
- Utensils - In-Use; Between-Use Storage
Observation: In-use utensils improperly stored between use. Cups used as scoops for ice in bin in the drive thru area and at front counter area.
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.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor. Or Food stored less than 6"" above the floor. Boxes of jam packets stored on the floor below the storage rack in the drive thru area.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Container of creams, stored on ice that is draining, is stored and draining in the ice for consumption at the front are ice bin.
Correction: Protect food from miscellaneous sources of contamination.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the breakfast refrigerator next to fry units, milk refrigerator up front and cream refrigerator up front.
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: Plexiglass shield next to fry unit is cracked and the door gasket on the ice machine was observed in a state of disrepair and damaged.
Correction: Repair the above items 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 items, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: some pans on the clean dish storage were found soiled.(removed for recleaning and sanitizing)
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required
Observation: Pans 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.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet for spray hose and the flood rim level at the three compartment sink and the hose attached to the faucet in the mop sink area 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: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Refuse - Covering Receptacles
Observation: Outside refuse containers was uncovered.
Correction: Cover all waste containers when not in continuous use.
- Hand Drying Provision (repeated violation)
Observation: No continuous towel system that supplies the user with a clean towel has been provided at the hand sink in the three compartment sink 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
- 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. No signs in restrooms.
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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07/16/2013 | Routine | |
Transfer all certified food manager's certificates to Norfolk and post in view of the public.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor. Or Food stored less than 6"" above the floor. Bags of sugar stored on the floor in the office and box of ketchup packets stored on the floor near registers.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Food - Miscellaneous Sources of Contamination
Observation: Door gasket on the ice bin is in poor repair and flaking off into the ice.(voluntarily discarded ice and machine to be cleaned and gasket removed)
Correction: Protect food from miscellaneous sources of contamination.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the door gasket on the ice machine and the plexiglass next to the fry bin is not designed or constructed to be easily cleanable. Plexiglass is broken.
Correction: Alter or replace this items to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions used at the three compartment sink.
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.
- Single-Service and Single-Use Articles, Use Limitation
Observation: The bulk cream container tube was observed not cut on the diagonal (45 degree angle).
Correction: The bulk milk container tube shall be cut on the diagonal to extend no more than 1 inch from the dispensing head to prevent contamination and to allow drainage of the tube.
- Single-Service and Single-Use Articles, Use Limitation
Observation: The bulk cream container tube was observed extending more than 1 inch from the chilled dispensing head.
Correction: The bulk milk container tube shall be cut on the diagonal to extend no more than 1 inch from the dispensing head to prevent contamination and to allow drainage of the tube.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Boxes of paper towels stored on the floor in the office.
Correction: Store paper towels in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: The waste storage container for trash stored outside has one missing lid.
Correction: Replace the missing lid for the waste storage container used to hold trash.
- Light Bulbs Protective Shielding
Observation: Light bulb in four door freezer is not shielded, coated, or otherwise shatter-resistent.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
- Hand Drying Provision
Observation: No continuous towel system that supplies the user with a clean towel has been provided. No paper towels or dispenser at the hand basin next to the three compartment sink.
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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12/07/2012 | Routine | |
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