Observed food handler cards, employee health policy, and temperature charts. Did not observe Norfolk CFM or Health Department permit displayed in public view.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Observed tofu improperly cooling in the walk in refrigerator.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Dishware 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.
- Critical: Backflow Prevention, Air Gap* (corrected on site)
Observation: An air gap between the water supply outlet and the flood rim level of automated chemical cleaner dispenser tubing is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Outer Openings; Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed back door sweep with exposures on the Left and Right side corners.
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
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03/16/2016 | Routine | |
Observed food handler cards, employee health policy, and temperature charts. Facility is maintained in good repair and clean conditions. Discussed ensuring wiping cloths are moist before emersion in sanitizer concentration with CFM to prevent concentration observed at low levels. Observed excellent customer service in regards to allergen awareness.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Observed employee personal beverage stored in the ice bin.
Correction: Protect food from miscellaneous sources of contamination. Do not store personal items in the commerical ice bin.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
Correction: Provide QAC at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Outer Openings; Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed back door in need of a new door sweep
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
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10/28/2015 | Routine | |
Observed food handler cards, employee health policy, and temperature charts. Discussed with PIC that a CFM is needed during all hours of operation. Excellent consistency with label use. Recommend glove use for making roll ups of tableware. Health Department permit and CFM are not observed displayed in public view.
- 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.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sinks in each restroom facility was measured at a temperature less than 100°F. Observed restroom handsinks at 82'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.
- Outer Openings; Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Door sweep for the back door is observed in need of replacement.
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
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06/18/2015 | Routine | |
Observed food handler cards, employee health policy, and food temperature charts. Discussed transferring ServeSafe certificate to Norfolk certificate. Permit and certificates should be displayed in public view. Dishwasher observed at 172'F, 181'F (wash, rinse).
- 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.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use on the cookline.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F and the container.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
Correction: Provide QAC at proper concentration of approximately 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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12/16/2014 | Routine | |
Take CFM certificate to the Health Dept. for transfer. Provided food handler class schedule. Observed well maintained restrooms and dumpster area. Observed excellent allergy awareness information for guests. Observed food handler cards, employee health policy, and temperature charts. Approved for permit.
- Cloths - Wiping Cloths; Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Labels
Observation: Foods not properly labelled (sugar, flour, peanuts, etc).
Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws.
- Outer Openings; Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Weather stripping and door sweep observed needed for the back door. Weather stripping needed for right entrance door to facility.
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
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06/10/2014 | Routine | |
Transfer ServeSafe Certificate to Norfolk Certificate.
Manager received information regarding Employee Health and Food Handler Class from Ms. Rockholt.
Facility recommended for permit.
- Food - Miscellaneous Sources of Contamination
Observation: Debris observed in ice bin.
Correction: Protect food from miscellaneous sources of contamination. Clean and sanitize ice bin to remove debris from unit.
- 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
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the storage area.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair
Observation: Threshold to walk-in refrigerator not secured on the right hand side upon exiting.
On the column behind prep unit 3, the stainless steel is buckling off of the wall.
Chair rail missing on left wall upon exiting the kitchen.
Chair rail missing adjacent to right entry door on both sides of exit.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/29/2014 | Pre-Opening | |
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