Discussed with CFM that facility is not to store any PHF.TCS foods in the salad bar unit after 5 PM. Discussed with CFM that the drain lines on the cookline need to be cleaned on a daily basis to help prevent the infestation of fruit flies. Pest control company is not observed providing monthly services. Observed food handler cards, employee health policy, and not well maintained temperature charts. All PHF/TCS foods observed were not time and/or temperature abused.
- Hair Restraints - Effectiveness (corrected on site)
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: Cold Holding*
Observation: All food products tested in the top of the pizza line unit were 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Salad Bar Unit was observed in a state of disrepair and damaged. Unit not observed holding the proper cold holding temperatures.
Correction: Repair the salad bar 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 unit, 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: CIP mixer.
Correction: Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Soiled and contaminated equipment was observed stored with clean and sanitized equipment on the cookline.
Correction: Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean equipment on cookline observed stored too close to the handwashing station.
Correction: Relocate clean equipment to prevent potential contamination from handwashing activities.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located at the cookline is blocked, preventing access by employees for easy handwashing. The handwashing facility located at the BOH is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facilities identified above is to be available during all hours of operation. Remove the empty storage container and cleaning tools preventing its use.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing stations located at the BOH and the front counter.
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
- Critical: Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests. Facility is not receiving monthly pest control services.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Pests - Controlling Pests*
Observation: Methods are not being used to control pests. Observed minor fruit fly infestation/activity.
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. Clean the drain lines of the cookline daily.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: All floors at the front of the facility noted in need of cleaning. The floor of the walk in refrigerator observed 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.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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02/01/2016 | Routine | |
Salad bar buffet still observed in disrepair. All PHF/TCS foods were relocated to the walk in refrigerator. CFM will keep ice under products and monitor temperatures. Discussed acrylic nail hazards with food service employee. Floors (all floors) observed in need of cleaning. Digital thermometer needed -- calibrated is not allowed. Additional CFM certificate needs to be on site. Unable to observe invoices of maintenance repairs (CDI). Observed all food handler cards, employee health policy, and temperature charts.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Salad bar unit was observed in a state of disrepair and damaged.
Correction: Repair the salad bar 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 salad bar, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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08/13/2015 | Follow-up | |
Salad bar unit is still observed in disrepair. CFM stated maintenance has replaced the condenser unit and is still currently investigating unit temperature violations. Certificate is observed correctly transferred. Each individual employee needs food handler cards and employee health policy on site. CFM will send maintenance invoice to inspector before next follow up appointment.
- 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Salad bar unit was observed in a state of disrepair and damaged.
Correction: Repair the salad bar 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 salad bar, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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07/20/2015 | Follow-up | |
Observed time as a public health control policy in use. Serve Safe certificate needs to be transferred to the Norfolk certificate. Observed most food handler cards valid and up to date, employee health policy, and temperature charts. Observed salad bar in disrepair -- unit may not be used until adequate temperatures are maintained (38'F). All food products observed in the temperature danger zone were freshly made that day and relocated to the walk in refrigerator. Excellent job!
- 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Salad bar unit was observed in a state of disrepair and damaged.
Correction: Repair the salad bar 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 salad bar, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing station at the cookline.
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
- Mops - Drying Mops
Observation: Mops and brooms not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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07/09/2015 | Routine | |
Observed passed examination through ServeSafe. PIC is currently waiting for delivery of certificate. Instructed PIC to transfer certificate to Norfolk certificate. Observed time as a public health control implemented and food handler cards. Discussed need for additional CFM. All other violations addressed. Approved for permit.
- Handwashing Cleanser; Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the back of the facility.
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.
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11/03/2014 | Follow-up | |
Additional CFM needed for facility. Current CFM certificate not available. Observed employee health policy. Did not observed food handler cards. Not approved for permit.
- Critical: Person in Charge - Assignment of Responsibility* (corrected on site)
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean pizza pans were found stored unprotected beside the front handsink without a splash guard..
Correction: Store clean equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Handwashing Cleanser; Availability
Observation: Soap was not provided at the hand washing lavatory in the back of the facility.
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.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the cookline area. Observed 2 lightbulbs in need of replacement.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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10/20/2014 | Follow-up | |
Observed time as a public health control system in place and temperature charts. Each employee needs to sign the health policy and obtain food handler cards. Observed verification CFM class was taken -- just waiting on certificate in the mail.
- 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.
- Employee Health
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella spp., Escherichia colo 0157:H7, Hepatitis A virus or Norovirus.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The italian meatballs were not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the cookline area. Observed 2 lightbulbs in need of replacement.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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10/03/2014 | Routine | |
All other noted violations corrected at time of inspection.
Manager waiting for results from CFM class taken in Virginia Beach.
Facility recommended for permit.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted at the front counter.
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
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted above the pizza prep table.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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08/26/2014 | Pre-Opening | |
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