Hair restraint nit being utilized. This is a repeat issue with this facility. Hair has been proven to be a direct and indirect cause of foodborne illnesses. Tableware observed inverted as required. Deliveries are being observed per PIC. Facility organized and decent cleaning in place. Food was left in the microwave from the previous day. This creates harboring conditions for pest and rodents. Ensure all items are cleaned at closing and no food left for such conditions. Have consumer advisory adjusted to breakfast menu right away.
- Hair Restraints - Effectiveness (repeated violation)
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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked 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. Food item required a (*) mark beside it and then the reminder statement as follows:
Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions
- Equipment and Utensils - Multiuse, Characteristics (corrected on site)
Observation: The food contact surface of the knife handle and 2 spatulas are not durable, nonabsorbent, easily cleanable, resistant to pitting. EHS observed items melted and with pits and cracks
Correction: Repair or replace the equipment to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. Items were removed for use.
- Single-Service and Single-Use, Characteristics* (corrected on site)
Observation: Observed use of BBQ containers as a single-use/single-service food contact material being reused for food storage.
Correction: Discontinue use of the containers as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food. PIC discarded item.
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12/29/2015 | Routine | |
Facility is visibly clean and organized minus the hood vents. Remember to wear proper hair restraints. Keep boxes and single serve, tableware and food items off the floor (6 inches) to prevent harboring conditions for pest/rodents.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The personal drinking (coffee) from an uncovered container in the food preparation area. EHS educated worker on proper requirements for personal drinks in food area.
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.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints. EHS educated worker on proper hair restraints. Hats observed hanging in back of kitchen just not being used.
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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition. EHS observed some prepared pasta salad not properly dated (8days instead of 7)
Correction: cocktail sauce that was not dated correctly and should have been thrown away based on its expired date and melons not dated.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. Hood Vents observed build up of grease and dust causing possible contamination of food being cook under the vents and possible fire hazard
Correction: Maintain hood system vent filters in a clean condition.
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests. EHS observed flies in kitchen area and pest crawling in back dry storage. Have certified pest controller treat facility for pest.
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.
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09/01/2015 | Routine | |
Food regulation 12 VAC 5-421-3660. Permits. D. states: The permit shall be posted in every food establishment in a place where it is readily observable by the public transacting business with the establishment. Current permit is not posted to be observed by the public. Complete all violations before next inspection.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. No record of food handler card for a food employee.
Correction: Train all employees in food safety as it relates to their assigned duties. City of Suffolk ordinance required food handler cards prior to working with food. Violation is class1 misdemeanor.
- Person in Charge
Observation: Employees are not inspecting the temperature of refrigerated foods upon receipt. This is your first defense in preventing adulterated and contaminated food from entering your facility.
Correction: Have employees routinely inspect food as they are received to verify that they are from an approved source, they are delivered at the required temperatures and they are stored in a manner that prevents contamination during shipment or transport. EHS educated food worker on the importance of checking food temperatures upon receipt.
- 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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Thawing (corrected on site)
Observation: Improper methods used to thaw sliced turkey and prepared tuna salad was observed thawing on counter (still frozen). EHS educated food worker on the approved thawing methods.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) sliced onions, chilli, cooked hot dogs, cooked hamburgers and sliced turkey in the refrigeration unit is not properly dated for disposition. EHS educated food worker on proper date marking.
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. Educate all personnel on the proper date marking process. Correct by next inspection.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink is leaking.
Correction: Plumbing systems and components shall be maintained in good repair. Complete repair no later than 30 days of this inspection. Fax invoice to the local health department.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine (wiping bucket) being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Observed concentration well above 200ppm. Corrected to 100ppm.
Correction: Utilize only chlorine that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Educated food worker on how temperature, pH and calcium in water can affect concentration of sanitizers.
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04/28/2015 | Routine | |
The discrepancies noted need to corrected and observed corrected in next inspection.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.Food handler certificates are not current or they do not have a certificate on record. The City of Suffolk Ordinance 40-26 required all food handlers to be certified PRIOR to working with food. If not it is classified as a misdemeanor
Correction: Train all employees in food safety as it relates to their assigned duties.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: there was no wiping cloths/sanitizing bucket for the kitchen area (cooking/prep area)
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Sanitizer should be at correct concentration - 50-200ppm. Recommend consistently maintaining a sanitizing bucket for during cooking and preparation to prevent cross contamination and increase the chance of food borne illnesses.
- 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: shelves cabinets were observed with brown substance where clean items are stored..
Correction: Maintain nonfood-contact surfaces of equipment clean. Accumulation creates harboring conditions for pest and rodents that can carry pathogens and contaminate food contact surfaces and food items.
- Refuse - Covering Receptacles (repeated violation)
Observation: Observed refuse containers stored in the establishment containing food residue wastes without lids.
Correction: Cover all waste containers when not in continuous use in the kitchen area. Lids prevent odors and harboring condition for pest.
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01/09/2015 | Follow-up | |
The facility was inspected during the lunch hour. In general the PIC had poor handwashing and handling of ready to eat foods and was corrected a couple of times on proper glove use and handwashing procedures. A health policy form 1-B was sent foe the facility to utilize to ensure all food workers are aware of foodborne illnesses and proper reporting procedures.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.The person in charge failed to explain his or her responsibility in preventing the transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease.When asked about an employee health policy the PIC stated that they never discuss health policies and knows of no health policy in preventing foodborne illnesses. Also, PIC did not know the proper cooling process. Proper cooling steps were explained to the PIC.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. Please ensure that all food employees are aware of the proper cooling process in order to prevent foodborne illnesses.
- Person in Charge
Observation: Poor handwashing procedures observed.The PIC was observed touching menue, apron, paper, bottle and then touch ready to eat foods with bare hands to include no handwashing. PIC repeated the process to include touching refrigerator, paper again, grabbed sliced cheese and placed it on a hamburger, touched sandwich then chips to be served to customer.
Correction: Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.Food handler certificates are not current or they do not have a certificate on record. The City of Suffolk Ordinance 40-26 required all food handlers to be certified PRIOR to working with food. If not it is classified as a misdemeanor
Correction: Train all employees in food safety as it relates to their assigned duties.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. PIC stated that they "really don't go over that information
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. An employee health policy form was sent to the facility as a suggested form to utilize informing all food employees of health risk and reporting requirements.
- Critical: 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, Escherichia coli O157:H7, Hepatitis A virus or norovirus. Eh sent handouts on employee health and reporting illnesses and a health policy form to be utilized by facility.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. During inspection a food worker came into the facility as shift changed. The female worker did not wash hands prior to putting on gloves and started to work with food preparation.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Hands - Preventing Contamination from Hands*
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: there was no wiping cloths/sanitizing bucket for the kitchen area (cooking/prep area)
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Sanitizer should be at correct concentration - 50-200ppm. Recommend consistently maintaining a sanitizing bucket for during cooking and preparation to prevent cross contamination and increase the chance of food borne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Flounder in the reach-in Bev Air 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. Flounder was pulledfromwalk-in at about 10:30Am per PIC(<3hrs). PIC placed flounder back in walk-in to cool down.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) in the walk-in refrigeration unit is not properly dated for disposition. Tuna salad,cooked pasts,prepared pasta salad and boiled eggs were observed improperly date marked. Sometimes should have been thrown away and others were corrected to the proper date.
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
Observation: There was no temperature measuring device located in the Bev. Air.
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.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer is not calibrated to ensure accuracy. PIC did not know how to calibrate the thermometer
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy. Recommend checking calibration periodically to ensure accuracy in taking temperatures of food. Suggest checking every 30 days. PIC was shown how to calibrate the food thermometer.
- 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: shelves cabinets were observed with brown substance where clean items are stored..
Correction: Maintain nonfood-contact surfaces of equipment clean. Accumulation creates harboring conditions for pest and rodents that can carry pathogens and contaminate food contact surfaces and food items.
- Refuse - Covering Receptacles
Observation: Observed refuse containers stored in the establishment containing food residue wastes without lids.
Correction: Cover all waste containers when not in continuous use in the kitchen area. Lids prevent odors and harboring condition for pest.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained. The handwashing sink at the food prep area was observed with food debris and dirt build up.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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12/12/2014 | Routine | |
No Violations at time of inspection
No violation noted during this evaluation. | 03/19/2014 | Risk Factor | |
Employees require current Suffolk health cards. Be advised that online generated health cards are not accepted at this time. Ensure cards are obtained within 30 days of inspection.
Employee health policy reviewed and in place. Reportable illnesses also reviewed.
Large accumulation of grease observed on hood vents. Properly clean and maintain hood vents.
No test strips provided. Provide proper test strips to ensure sufficient level of sanitizer is attained.
All information reviewed with PIC.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw, semi-frozen chicken observed sitting under dishmachine. Chicken stored inside of clear bag tied in a knot. Fly observed inside of tied end of bag. Multiple flies obserbed in kitchen and prep areas.
Correction: Do not place chicken beneath the dishmachine for thawing or storing purposes. Proper thawing reviewed with PIC. Maintain chicken in clean container free of fly.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Food items observed sitting on floor of walk in.
Correction: Store food items at least six inches off of floor.
- Hand Drying Provision (corrected on site)
Observation: No hand towels provided at hand sink.
Correction: Properly supply and maintain hand sink at all times to encourage good handwashing among staff.
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08/02/2013 | Risk Factor | |
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