Recommended for health permit renewal.
- Light Bulbs Protective Shielding
Observation: Light bulbs at the cookline are not shielded, coated, or otherwise shatter-resistent.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
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03/07/2016 | Routine | |
Ensure labels on food containers are legible at all times.
- Food Storage - Clean and Dry Location
Observation: The bottom of the reach-down refrigerator was observed with an accumulation of water.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the reach-down refrigerator is not corrosion resistant, 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.
- Physical Facilities in Good Repair
Observation: The handwashing sink faucet fixture at the front counter was observed in need of repair.
Correction: Maintain facility fixtures in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/09/2015 | Routine | |
Ensure there is adequate airflow when cooling down food to allow food to cool down within proper time limits.
No violation noted during this evaluation. | 07/02/2015 | Routine | |
Ensure meat slicer is cleaned and sanitized within 4 hours after use. Recommended for health permit renewal.
- 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.
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03/02/2015 | Routine | |
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
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.
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11/21/2014 | Routine | |
- Pests - Removing Dead or Trapped Birds; Insects; Rodents; and other Pests (corrected on site)
Observation: Dead or trapped insects were found in the control device
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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08/22/2014 | Routine | |
| No violation noted during this evaluation. | 05/29/2014 | Routine | |
Ensure food manager certificate remains current. Class schedule given to PIC. Recommended for health permit renewal.
No violation noted during this evaluation. | 02/05/2014 | Routine | |
- Critical: 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the knife handles are not corrosion resistant, 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.
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10/30/2013 | Routine | |
- 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.
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08/01/2013 | Routine | |
Recommended for health permit renewal.
- Critical: Cooling*
Observation: Pork 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 from 70°F to 41°F or below within 4 hours. 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. Discard pork.
- 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: stove burners and area between hot holding units and ventilation hood.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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04/05/2013 | Routine | |
| No violation noted during this evaluation. | 12/18/2012 | Routine | |
Restaurant representatives - add corrected or new information about Megallon's Gourmet Barbeque, 2424b E Little Creek Rd., Norfolk, VA 23518 »