Transfer all CFM's to Norfolk Health Department and Post Permit. Permit Issued.
- 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, before donning gloves 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, donning new gloves 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.
- Jewelry - Prohibition
Observation: Employees wearing jewelry on their arms/hands and around their necks exposed 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 (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: Preventing Contamination from Hands (corrected on site)
Observation: Observed ready to eat food coming in contact with employees hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle ready to eat food to prevent contamination from hands.
- Utensils - In-Use; Between-Use Storage
Observation: In-use utensils improperly stored between use. Observed tea stirrer/whisk resting on a soiled surface of the inside of tea container top.
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
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cloths - Wiping Cloths; Use Limitation
Observation: Improper use of wet wiping cloths.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor in the walk in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Nonfood Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the dispensing utensil was broken and not easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Temperature Measuring Devices
Observation: Not all units were observed with thermometers. Some thermometers in units were observed in disrepair.
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: The smoothie machine was observed in a state of disrepair/ damaged and leaking. The paper towel holder by the french fry station was broken.
Correction: Repair the above equipment 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 above equipment, 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 (repeated violation)
Observation: Observed accumulations of grime and debris on the following food contact surfaces: inside the ice machine. (a sign was posted - do not use ice!), some food storage containers were observed soiled.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean single service spoons were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Wall and Ceiling Coverings and Coatings
Observation: Wall covering in eating area was peeling off the wall.
Correction: Attach wall covering so it is easily cleanable.
- Handwashing Cleanser; Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the by the 2nd window or at the three compartment sink.
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 a the hand washing lavatory in the near the second window and by 3 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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11/18/2015 | Routine | |
Certified Food Managers certificates need to be transferred to Norfolk Health Department
- 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.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Protect ice used as food from miscellaneous sources of contamination by keeping area covered and protected and do not store items that could potential contaminate food near or over ice storage.
Correction: Protect food from miscellaneous sources of contamination.
- Nonfood Contact Surfaces (corrected on site)
Observation: The nonfood contact surfaces of some of the doors/sides of equipment/shelves need to be cleaned.
Correction: Clean surfaces at a frequency to prevent build up of grime or debris.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site) (repeated violation)
Observation: Observed accumulations of grime and debris on the following food contact surfaces: the inside of ice machine
Correction: ice scoops and holders up front
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean lids/cups were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink by fry station was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Refuse - Covering Receptacles (corrected on site)
Observation: Outside refuse container was uncovered.
Correction: Keep all waste containers when not in continuous use covered.
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08/04/2015 | Routine | |
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card. eFood Handler card observed
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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Correction:
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Correction:
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of pink colored, slimey textured mold on the following food contact surfaces: the middle, plastic middle panel of the ice machine in the kitchen.
Correction: Clean and sanitize these surfaces for food contact.
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11/10/2014 | Routine | |
Live flies still present throughout facility. Spoke with manager regarding pest control and methods to try. Violation will require time and consistent measured to be corrected. Advised manager to renew permit in October 2014.
- Critical: Pests - Controlling Pests* (repeated violation)
Observation: Methods are not being used to control pests. Live house flies observed in the rear kitchen and customer seating area. Live fruit flies observed flying around and resting on the walls in the soda fountain/beverage area in the customer self-service area.
Harborage conditions exist. Drain under soda fountain observed with heavy grime, decaying food, standing water and grime accumulation.
Correction: When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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07/22/2014 | Follow-up | |
Spoke with manager regarding single service item storage. Follow-up regarding food handler's cards and live flies.
- Critical: Demonstration of Knowledge* (repeated violation)
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 (corrected on site)
Observation: Wiping cloths improperly stored between use on the counters throughout the food prep areas.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Outer Openings; Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. A 0.5" gap observed between the floor and the bottom door. Door leads to the outter air.;Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings; 2. Closed, tight fitting windows; and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Critical: Pests - Controlling Pests*
Observation: Methods are not being used to control pests. Live house flies observed in the rear kitchen and customer seating area. Live fruit flies observed flying around and resting on the walls in the soda fountain/beverage area in the customer self-service area.
Harborage conditions exist. Drain under soda fountain observed with heavy grime, decaying food, standing water and grime accumulation.
Correction: When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of spray cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Bottles observed hanging on the side of the ready-to-eat condiment rolling tray.
Correction: Containers of spray cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.
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07/14/2014 | Routine | |
New Form 1B issued. Certified Food Manager's to transfer their servesafe certifications to Norfolk Department of Public Health. Renew all expired food handler's cards
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card. A few of the food handler's cards were expired and need to be renewed
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. Left schedule of classes with manager
- Equipment - Good Repair and Proper Adjustment
Observation: 3-compartment sink was observed in a state of disrepair and damaged.
Correction: Repair the 3-compartment sink 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 3-compartment sink, 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: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: bulk milk dispenser, ice cream condiments containers, surfaces of the ice cream dispenser
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 end of the line and behind the ice cream machine had low water pressure, preventing employees easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Repair the issue preventing its use. Maintenance technician called other 2 sinks available were full operational and available for use
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03/17/2014 | Routine | |
CFM stated the owner (Leon) has contacted the maintenance crew and made them aware of the structural issues that still need to be addressed (back door sweep, coving tile near personal items area, and the indoor wall located near the drive thru area.
- Utensils - In-Use; Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use. Observed ice scoop stored improperly in the ice well.
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: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed ham 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: Equipment - Food Contact Surfaces and Utensils (repeated violation)
Observation: Ice machine was observed with visible accumulations of soil and debris.
Correction: Clean ice machine at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided a the hand washing lavatory in the dish wash 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
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07/03/2013 | Follow-up | |
(6/18/20123) Fountain Drink area well maintained. Restrooms and Dumpster area observed in good repair and cleanliness maintained. CFM (A.Sams received Form 1-B for employee health, and the Time as a Public Health Control Procedure form. Follow up required on 6/25/2013. Not recommended for permit.
(6/25/2013) Informed manager on duty to obtain a copy of her CFM certficate and maintain on site.
Spoke with owner of establishment in regards to the evidence of smoking inside the establishment.
- Smoking in Non-Smoking Areas
Observation: Observed evidence of smoking in non-smoking area of restaurant.
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. Observed ice scoop stored improperly in the ice well.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The can opener blade is rusted and dull.
Correction: Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
- Equipment - Good Repair and Proper Adjustment
Observation: Hot holding equipment trays and grease strainer utensil in fry unit were observed in a state of disrepair and damaged.
Correction: Repair/replace the hot holding equipment trays and grease strainer untensil in fry unit 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 hot holding equipment trays or grease strainer utensil in fry unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket of the fry freezer is damaged.
Correction: Repair or replace the fry freezer door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Ice machine was observed with visible accumulations of soil and debris.
Correction: Clean ice machine at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage.
- Critical: Handwashing - Using a Handwashing Lavatory*
Observation: The handwashing facility located in the dry storage/dish wash area was observed in improper use. Cigarette ash was observed in the handwashing sink.
Correction: Improper use of the handsink identified above should be used for hand washing only..
- Indoor Areas - Surface Characteristics
Observation: The indoor wall material located near the drive thru area does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Indoor wall area was missing a wall cap to cover a gap.
Correction: Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture near the personal items area is not coved/damaged and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Outer Openings; Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back door in the wash room/dry storage area was observed with base opening.
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Freezer floor 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Container restroom cleaner/chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of restroom cleaner/chemical must be located in an area that is not above food, equipment, utensils, linens or single service items.
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06/25/2013 | Routine | |
Facility still does not have anyone with the city of Norfolk CFM certificates. Explained to shift leader that all facilities must have city of Norfolk CFM certificates. Met with and interviewed Shift Leader and left copy of inspection report with her,
- Temperature Measuring Devices
Observation: Thermometer in salad 2 door refrigeration unit was broken and not properly working.
Correction: Replace thermomer and ensure that all refrigerated units have a properly working thermometer.
- Refuse Receptacles
Observation: Outdoor grease bin is being filled with grease and food particles that is blocking the grates to allow grease to easily flow into bin.
Correction: Clean cover and ensure that food particles are not in grease when being dumped. Especially in spring/summer to prevent rodents and insects.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Facility has 4 hand washing stations but paper towells were found only at one station.
Correction: All hand washing stations must be supplied with hot/cold water, soap and paper towells and or hand drying capacity. Violation was corrected with providing paper towells at stations.
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02/08/2013 | Routine | |
Restaurant representatives - add corrected or new information about Mc Donalds, 8300 Hampton Blvd., Norfolk, VA 23505 »