- Critical: Person in Charge - Assignment of Responsibility* (repeated violation)
Observation: The person in charge was not available at the time of inspection. NO certified food manager on site expired (one signed up for class) 4-16
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.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. The floor of the walk in refrigerator;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside of the 2 door refrigerator needs to be cleaned.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor in the kitchen , especially behind and under the equipment noted in need of cleaning.The floor in the walk in refrigerator also needs to be cleaned
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. Remove the duckboard to clean properly.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead or trapped roaches was 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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03/21/2016 | Routine | |
HEAVY SMOKING AT THE BAR AREA.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelving in the walk in refrigerator
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Plumbing System Maintained in Good Repair*
Observation: A recent repair to plumbing system components of the hand sink in the kitchen are not in accordance with law.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Light Bulbs Protective Shielding
Observation: Light bulb in the back room not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The walls ain the kitchen and the floor in the walk in refrigerator 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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12/04/2015 | Routine | |
Facility had been recently sprayed for insects
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection. CFM NOT ON SITE
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the chest freezers is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Correction:
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: clean plates
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: outside of the stainless steel pans
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: The hand sink in the kitchen is heavily cracked and in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The shelving in the walk in refrigerator in the kitchen 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors, walls and the ceilings in the kitchen noted in need of cleaning.Especially under and behind the equipment The floor in the walk in refrigerator needs to have the duckboards removed and cleaned, old material building up
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.
- Pests - Controlling Pests*
Observation: Harborage conditions exist
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests
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.
- Pests - Controlling Pests*
Observation: Incoming shipments are not being inspected routinely
Correction: Routinely inspect incoming shipments. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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08/13/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. floor of the walk in ref.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Lunch meatcold 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.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
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, 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The ceiling and the wallsin the kitchen 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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05/06/2015 | Routine | |
| No violation noted during this evaluation. | 01/14/2015 | Routine | |
APPEARS TO BE A INSECT PROBLEM IN THIS FACILITY. EXTERMINATORS ARE ADDRESSING THE PROBLEM.,FOLLOW UP IN 30 DAY TO FOLLOW UP ON PROGRESS ,.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection. no cfm on site during this 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.
- Temperature Measuring Devices
Observation: There was no vivible temperature measuring device located in the reach in refrigerator
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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelving
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the whirlpool freezer has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor of the walk in refrigerator 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.
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests
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.
- Pests - Controlling Pests*
Observation: Incoming shipments are not being inspected routinely
Correction: Routinely inspect incoming shipments. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Pests - Controlling Pests*
Observation: Harborage conditions exist
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead roaches was found on the premises
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.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead or trapped roaches was 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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10/14/2014 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. in the freezer;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: stainless steel pans
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the shelving has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at 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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07/01/2014 | Routine | |
SMOKING AREA IS WITHIN CODE.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: food slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: storage container for clean equipmen.t Reach in ref and freezer also
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors and the walls in the kitchen noted in need of cleaning. The ceiling return vent's also need to be cleaned
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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03/17/2014 | Routine | |
DISCUSSED
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: stainless steel pans.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the sides of the equipment has accumulations of grime and debris. Alos thwe shelving in the walk in refrigerator
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: the floor of the walk in refrigerator is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor of the walk ni nrefrigerator 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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11/12/2013 | Routine | |
discussed
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: the shelving in the walk in rrefrigerator inside of the microwave and the ice machine , and the storage container for the ice dispenser. the shelving in the reach in refrigerator and the freezer also
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelving thrpoughout has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: THe ceiling vent by the a/c unit in the kitchen 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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08/12/2013 | Routine | |
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the under counter refrigerator
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 shelving in the walk ninnrefrigerator was observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair 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 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: The following utensils were observed soiled to sight and touch: satainlessteel pans, inside
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: outsisde of stainless steel pans.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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04/29/2013 | Routine | |
discussed
- Equipment - Good Repair and Proper Adjustment
Observation: THe air conditioner unit in the kitchen was observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair the 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 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 equipment food-contact surfaces were observed soiled to sight and touch: stainless steel pans
Correction: Clean and sanitize these surfaces for food contact.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the hand sink, is leaking and the hand sink is CRACKED
Correction: Plumbing systems and components shall be maintained in good repair.
- Light Bulbs Protective Shielding
Observation: Light bulb in the ladies room not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: The non used ac unit innthe wall
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The walls in the kitchenh, the walls in the rest room noted in need of cleaning.The walls behind the grill, ac unit in the wall.
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.
- Toxics - Presence and Use Restriction
Observation: Unnecessary poisonous or toxic materials found in the food establishment. insecticide
Correction: Remove unnecessary poisonous or toxic materials.
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01/28/2013 | Routine | |
Restaurant representatives - add corrected or new information about Miss Kitty's Village Inn (01-1188), 660 North Witchduck Road #e, Virginia Beach, VA 23462 »