Certified manager present during inspection and food worker had valid cards. Facility was clean and organized. Permit expires January 30 2016
- Consumer Advisory: Consumption of Animal Foods that are Raw, Undercooked, or Not otherwise Processed to Eliminate Pathogens
Observation: Facility had the warning but did not indicate which items of food the warning was for.Animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in Ready-To-Eat form or as an ingredient in another Ready-To-Eat Food..
Correction: Redo the menu to reflect the above for the items on the menu.The Permit Holder shall inform Consumers of the significantly increased Risk of consuming such Foods by way of a Disclosure and Reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Sanitizing Solutions, Testing Devices
Observation: The wrong test kit was located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a the appropriate test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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11/18/2015 | Routine | |
CFM was present during inspection. Called Health Department to confirm that she has registered for the CFM class October 2015. The bar ceiling is being worked on, CFM said job will be completed by the end of the day.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to obtain a valid certified food managers card. The person in charge failed to employ a certified food service manager.
Correction: Obtain a valid food service managers card.
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08/25/2015 | Follow-up | |
CFM expired on 02/21/2015 . Handed her schedule of CFM classes so she can register for next class.
- 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.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to obtain a valid certified food managers card. The person in charge failed to employ a certified food service manager.
Correction: Obtain a valid food service managers card.
- Equipment - Good Repair and Proper Adjustment
Observation: Fan in the walk in freezer was observed in a state of disrepair and damaged (needs a fan guard).
Correction: Repace fan guard in walkin 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 @EQUIPMENT@, 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: exhaust hood
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Wall and Ceiling Coverings and Coatings
Observation: Ceiling covering in the bar area not easily cleanable.
Correction: Attach ceiling covering so it is easily cleanable.
- Physical Facilities in Good Repair
Observation: The ceiling in the kitchen by the grill is leaking from the roof being in disrepair (leaks when it rains).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/17/2015 | Routine | |
Need Permit payment.
- Smoking in Non-Smoking Areas (corrected on site)
Observation: Person observed smoking in non-smoking area of restaurant.
Correction: Owner or PIC must prohibit smoking in non-smoking areas of restaurant.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Cut tomatoes Cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) meat and cheese in the refrigeration unit was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) meat and cheese in the refrigeration unit is not labeled with a ""consume by"" date.
Correction: Discard the food at this time. Ensure that all commercially processed RTE foods are mark a "consume by" date once opened. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F.
- 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: gasket of reach-in at bar.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: Gasket of freezer and pipe leaking under the bar are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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03/23/2015 | Routine | |
- 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the Fridge.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
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03/13/2015 | Routine | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: Ice Machine Deflector Plate.
Correction: Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
- Physical Facilities in Good Repair (repeated violation)
Observation: Gasket on Freezer is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/09/2014 | Follow-up | |
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) Potatoes in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- 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: Ice Machine Deflector Plate.
Correction: Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at 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.
- Physical Facilities in Good Repair
Observation: Gasket on Freezer is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/08/2014 | Routine | |
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) Chili in the refrigeration unit was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Temperature Measuring Devices; Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the Walk-in is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling tiles are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/15/2014 | Routine | |
Damaged Food Prep equipment. CDI. Need to replace mop rack hanger.
- Smoking in Non-Smoking Areas (corrected on site)
Observation: Person observed smoking in non-smoking area of restaurant.
Correction: Owner or PIC must prohibit smoking in non-smoking areas of restaurant.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The Cantalope is unsound or adulterated.
Correction: Ensure food is safe and unadulterated.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site) (repeated violation)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) Dumplings in the refrigerator, the food should have been discarded 9 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Equipment and Utensils, Air-Drying Required
Observation: Food Containers were found stacked wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided a the hand washing lavatory in the womean's room.
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: Hood System is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/28/2014 | Routine | |
Manager is restricting smoking to outdoors until proper plans are made available and mechanical ventilation is provided. Discontinue use of non commercial crock-pots.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition*
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) Salad dressings in the refrigerator, the food should have been discarded several days ago.
The prepared ready-to-eat (RTE) leftovers in the refrigeration unit is not labeled with a ""consume by"" date.
The prepared ready-to-eat (RTE) leftovers in the refrigeration unit was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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.
Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- 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: Fryers, inbetween equipment, ice machine, and fan in male restroom.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide Chlorine at proper concentration of 50-100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Equipment
Correction:
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted inside bar units and freezer.
Less than 50 foot candles of light was noted in the kitchen prep area.
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
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
- Physical Facilities in Good Repair
Observation: Ceiling tiles in kitchen are not maintained in good repair. Paint peeling. Cold water faucet is in disrepair.
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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02/27/2014 | Routine | |
Non-smoking room is separated physically by wall and door. Room has a public access door to rear and separate ventilation. Called mechanical inspector, who advised manager to contact building permits to get a new permit for installation of door. Building permits has been called, an inspection has not been scheduled as of today. Secondary non-smoking area is not being used. Establishment has changed name from Prime Time to Murphy's Law. New permit application has been submitted. Back door was open due to stripping floors. Doors were shut upon completion. Facility has a pest control program. Discontinue use of Raid. CDI. Need inspection for ventilation system (due Sept).
- Critical: Food - Safe and Unadulterated* (corrected on site) (repeated violation)
Observation: The RTE Corn and garlic sauce is unsound or adulterated due to being past discard date..
Correction: Ensure food is safe and unadulterated.
- Food Labels
Observation: Foods not properly labelled with expiration date of commercially processed food products.
Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Physical Facilities in Good Repair
Observation: The men's room faucet handle is not maintained in good repair. Hole in floor under 3-compartment bar sink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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10/01/2013 | Routine | |
- Exceptions (repeated violation)
Observation: Smoking area not vented to prevent air from being recirculated into non-smoking area.
Correction: Vent smoking area to ensure that no air from the smoking area is recirculated into the non-smoking area.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The RTE Foods in the refrigerator are unsound or adulterated.
Correction: Ensure food is safe and unadulterated.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Walk-in 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.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) home-made tuna salad in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- Temperature Measuring Devices; Food (corrected on site)
Observation: The food temperature measuring device (degrees F) located in the Stand-up fridge is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- Equipment and Utensils - Good Repair and Calibration (corrected on site)
Observation: The ambient air temperature gauge on the walk-in is not in good repair and/ or not accurate in the range of use.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- Pests - Removing Dead or Trapped Birds; Insects; Rodents; and other Pests (corrected on site)
Observation: Dead or trapped cockroaches 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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06/28/2013 | Routine | |
Visited facility again to check the status of the ventilation system and food handler cards. Food handler cards were current. Food permit needs to be paid. Smoking needs to cease due to not having an approved system.
- Exceptions (repeated violation)
Observation: Smoking area not vented to prevent air from being recirculated into non-smoking area.
Correction: Vent smoking area to ensure that no air from the smoking area is recirculated into the non-smoking area.
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03/12/2013 | Routine | |
Visited facility to check-on the status of the ventilation system. Manager states she can not get a hold of the mechanical inspector. Told manager she needs to be smoke free until they can get approval for smoking. Manager stated she understood.-sev
- Exceptions (repeated violation)
Observation: Smoking area not vented to prevent air from being recirculated into non-smoking area.
Correction: Vent smoking area to ensure that no air from the smoking area is recirculated into the non-smoking area.
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02/15/2013 | Follow-up | |
Need new permit. Need up to date service sticker on hood system. Ventilation unit has not been approved by the mechanical inspector. Staff and customers smoking in bar area without having a proper non-smoking room established. Had them extinguish all cigarettes. Owner called the mechanical inspector and left a voice mail. Rust on bottom of stand-up freezer.
- Exceptions (repeated violation)
Observation: Smoking area not vented to prevent air from being recirculated into non-smoking area.
Correction: Vent smoking area to ensure that no air from the smoking area is recirculated into the non-smoking area.
- Food Labels
Observation: Foods not properly labelled.
Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws.
- Hand Drying Provision
Observation: No disposable towels were provided a the hand washing lavatory in the ladies room.
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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01/31/2013 | Routine | |
Owner has corrected all violations on last inspection. Non-smoking room is now ventilated with a separate ventilation unit, but the owner needs to have a mechanical inspection of unit for approval. Facility has structural damage and disrepair in kitchen (floor coverings and ceilings).
- Exceptions (repeated violation)
Observation: Smoking area has a ventilation unit that has not been approved by mechanical inspector to prevent air from being recirculated into non-smoking area.
Correction: Vent smoking area to ensure that no air from the smoking area is recirculated into the non-smoking area.
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12/21/2012 | Follow-up | |
Need sign outside indicating non-smoking entrance. Papertowels out in men's room. CDI. Clean dead gnats out of light fixture in men's room. CDI. Light out in dry goods storeroom. Hole in storeroom ceiling tile. Drain in ladies room has a clean out access that has tape covering it but tape is ripped. Opening is located on the floor. No certified Food Manager present. Kitchen closed. Food manager is out sick. Person in charge does not have a Food Manager card.
- Exceptions
Observation: Smoking area not vented to prevent air from being recirculated into non-smoking area. Non-smoking room door will not close all the way. Non-smoking room has no ventilation set-up. Door to outside left open and is being used to ventilate room.
Correction: Vent smoking area to ensure that no air from the smoking area is recirculated into the non-smoking area.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to posses a certified food service manager's card.
Correction:
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the catch pan under grill and vent in men's room 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.
- Sink - Service Sink
Observation: There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes that is properly installed.
Correction: Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Refuse - Covering Receptacles
Observation: Outside refuse container was uncovered.
Correction: Cover all waste containers when not in continuous use.
- Light Bulbs Protective Shielding
Observation: Light bulb in ladies room not shielded, coated, or otherwise shatter-resistent.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
- 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
- Physical Facilities in Good Repair
Observation: Sink in one ladies room is loose from wall and sink faucet in other ladies room is loose.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/13/2012 | Routine | |
Restaurant representatives - add corrected or new information about Murphy's Law, 3574 N N. Military Hwy., Norfolk, VA 23518 »