CFM was available during the time of inspection. Observed food handler cards, employee health policy, and temperature charts. Discussed the importance of maintaining consistent records for food temperatures. All previous violations are addressed. Approved for permit.
No violation noted during this evaluation. | 12/14/2015 | Follow-up | |
Observed employee wash hands after handing money and before donning gloves. Great job! Did not observe food handler cards, employee health policy, or temperature charts. Not approved for permit.
- Critical: Person in Charge - Assignment of Responsibility* (repeated violation)
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.
- Employee Health (repeated violation)
Observation: Facility does not have an Employee Health Policy.
Correction: Implement an Employee Health Policy consistent with the Employee Health Policy of Form 1 B of the 2013 FDA Model Code and its 2015 Supplement.
- Food - Miscellaneous Sources of Contamination
Observation: Observed personal food items stored with business food items.
Correction: Protect food from miscellaneous sources of contamination. Designate a separate area for personal items that will not potentially contaminate business product.
- 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: ice bin
Correction: Clean and sanitize these surfaces for food contact to remove the mold accumulations.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the refrigeration units had 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.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Did not observe sanitizer available on site for the sanitization of food contact surfaces.
Correction: Provide sanitizer at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Physical Facilities in Good Repair
Observation: Drain to the left of the ice machine is not maintained in good repair. Drain not observed with proper cover.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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12/04/2015 | Routine | |
Observed CFM registration for March 10th and 12th. Approved for permit.
No violation noted during this evaluation. | 02/23/2015 | Follow-up | |
Additional CFM still needed for facility. Notify EHS upon CFM class scheduling for selected employee. All other violations addressed. Discussed payment for permit. Approved for permit.
No violation noted during this evaluation. | 11/19/2014 | Follow-up | |
Discussed with PIC that if the Habco cooler is the desired unit for milk storage, unit must maintain required cold holding temperatures @ 38'F or below. Discussed not storing PHF/TCS foods in the Silver King unit until unit is able to maintain proper temperatures. PHF/TCS foods found out of time and temperature requirements were voluntarily discarded. CFM certificate needs to be transferred to Norfolk certificate. Provided employee health policy, food handler card class schedule, and CFM class schedule.
- Critical: Person in Charge - Assignment of Responsibility*
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: Employee - Responsibility of a Food Employee or an Applicant to Report to the Person in Charge*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to 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 any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virusor Norovirus.
- Food Storage - Clean and Dry Location
Observation: Observed handsink in the BOH in need of a splash guard.
Correction: Install splash guard at the BOH handsink.
- Food Storage; Prohibited Areas
Observation: Observed employee food items stored with business items.
Correction: Designate a separate space for employee personal food items to prevent potential contamination.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Milk observed cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Adulterated - Discarding Unsafe; Adulterated; or Contaminated Food* (corrected on site)
Observation: Half pint of milk observed spoiled and is unsafe.
Correction: Discard or render unusable food that is found to be unsafe or adulterated.
- Food Contact Surfaces; Cleanability*
Observation: The handles of the Norlake Freezer are not smooth, contains cracks, chips, or pits and can not be easily cleaned. Observed handles covered with foam, plastic wrap, and tape.
Correction: Remove the additional materials on the handles to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the cold holding refrigeration 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Silver King unit and handsink to the left of the 3 compartment sink were observed in a state of disrepair and damaged.
Correction: Repair the 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: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the cookie display case.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the Manitowac Reach in Freezer. Lightbulb observed out.
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
- Premises - Maintaining Premises; Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Observed serving trays, baking equipment, etc not in use by facility on the premises.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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11/03/2014 | Routine | |
Certified Food Manager certificate needs to be taken to the Norfolk Health Department and transferred to Norfolk certificate. All employees, including the manager, need to sign the Employee Health Policy provided. All employee's food handler cards are observed from an unapproved source. Discussed with PIC milk products may not be stored in the beverage cooler. Management should notify all staff members of this change in storage location. Provided new employee health policy and food temperature charts.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the lower shelves in the Reach in Freezer and the Norlake Freezer had 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.
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05/05/2014 | Follow-up | |
Relocate milk products in beverage cooler to another cold holding unit with less opening/closing traffic. Did not observe food handler cards, employee health policy, or temperature charts. Note was provided to inform management to call.
- Food Contact Surfaces; Cleanability* (repeated violation)
Observation: The food contact surface of the shelving unit to the bottom left on the prep table is observed lined with cardboard.
Correction: Remove the cardboard to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: Ice bin.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the lower shelves in the Reach in Freezer and the Norlake Freezer had 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.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the Reach In Freezer. Lightbulb observed out.
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
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04/30/2014 | Routine | |
Recommended obtaining dispensable antimicrobial soap bottles instead of the bars of soap. Provided food handler and CFM class schedule and employee health policy. Approved for permit.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed at being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program or responds correctly to the EHS's questions as they relate to the specific food operation.
Correction: Ensure that the person in charge has a valid certified food protection manager certificate and/or correctly demonstrates knowledge of the food operation as it relates to the EHS's questions.
- Hair Restraints - Effectiveness
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.
- Food Contact Surfaces; Cleanability*
Observation: The food contact surface of the storage shelves/speed rack is not smooth, contains cracks, chips, or pits and can not be easily cleaned. Observed cardboard being used as a shelf liner.
Correction: Remove cardboard to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Hand Drying Provision
Observation: No disposable towels were provided a the hand washing lavatory at the front counter operations.
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
- Physical Facilities in Good Repair
Observation: Manitowac #1 is not maintained in good repair. Equipment was observed with leaking water inside.
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: Observed display cases at the front counter in need of cleaning. Observed storage shelves/speed rack island in need of cleaning. Facility floors were observed in need of cleaning at the front and back of the establishment.
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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10/30/2013 | Routine | |
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