Informed by kitchen manager that ice machine is under repair.
- Critical: Package Integrity* (corrected on site)
Observation: Observed two dented cans stored on shelf.
Correction: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed opening around dishmachine door causing water to spill onto floor.
Correction: Repair the seal around dishmachine door 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 seal, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Lighting, Intensity
Observation: Light bulb out under hood system.
Correction: 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
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01/13/2016 | Routine | |
New manager to sign up for food manager class. Copy of food manager and food handler class schedules as well as food and dishwasher temperature log charts left on site with manager.
- Equipment - Good Repair and Proper Adjustment
Observation: Bottom drawer on front makeup table off track.
Correction: Repair the bottom drawer on makeup table 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 bottom drawer on makeup table, 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
Observation: Observed accumulations of grime and debris on the following food contact surfaces: Can opener and can opener holder
Correction: Clean and sanitize these surfaces for food contact.
- Insect Control Devices; Design and Installation
Observation: Observed glue trap hanging in coffee area.
Correction: Provide an insect control device that retains the insects within the device. Improper design of the device and dead insect collection tray could allow dead insect parts and injured insects to escape, rendering the device itself a source of contamination.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Drains in need of cleaning throughout kitchen.
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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10/19/2015 | Routine | |
Refigeration is holding at proper temperatures. Product checked is holding at proper temperatures. Temperature logs are posted and current.
No violation noted during this evaluation. | 09/18/2014 | Routine | |
Walk-in freezer scheduled for repair. Spoke with chief engineer concerning repair.
- Lighting, Intensity
Observation: One light bulb out under hood system.
Correction: 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
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05/29/2014 | Routine | |
Spoke with general manager upon arrival. Inspection conducted with certified food manager. Temperature logs are posted at units and maintained current. Informed by certified food manager that technician is working on lights in kitchen. Certified food manager need to get manager's certificate transferred over to a Norfolk certificate. There is a $10 transferring fee for certificate.
- Pressure Measuring Devices, Mechanical Warewashing Equipment
Observation: The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not (accurate/properly scaled). The prsure gauge registered at 30psi.
Correction: Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: bottom of metal table.
Correction: Clean and sanitize these surfaces for food contact.
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02/10/2014 | Routine | |
Spoke with kitchen manager upon arrival. Inspection conducted with kitchen manager. Manager to transfer Serv Safe certificate over to a Norfolk Food Manager certificate. There is a $10 transferring fee. Refrigeration and product checked are holding at proper temps. One light bulb under hood system to be replaced. Manager to speak with maintenance concerning walk-in freezer concerning temperature gauge adjustment to prevent ice from building up inside unit. Also spoke with General Manager concerning inspection. Overall kitchen is kept clean and well maintained.
No violation noted during this evaluation. | 10/22/2013 | Routine | |
Additional certified food manager, Kyle D King Serv Safe certificate issued 2-17-13 and expires 2-17-18. Certified food manager to have certificate transferred over to a Norfolk certificate. Manager to continue to monitor walk-in freezer unit by checking defrost cycle and adjusting unit. Facility recommended for permit. Food permit issued.
No violation noted during this evaluation. | 07/03/2013 | Follow-up | |
Certified food manager need to transfer (Serv Safe) certificate over to a Norfolk certificate. There is a $10 transferring fee.
- Pressure Measuring Devices, Mechanical Warewashing Equipment (repeated violation)
Observation: The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not (accurate/properly scaled). Pressure gauge on dishwasher registering at 48psi.
Correction: Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of food debris on the following food contact surfaces: inside microwave, catch tray under grill, walk-in freezer(ice buildup/condensation).
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required
Observation: Mop observed in bucket of mop water.
Correction: Remove mop from water and hang to properly air dry.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Utensils(plastic utensils) improperly stored in plastic bends.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to a faucet fixture at mop sink extending to Ecolab attachment on wall. The hose extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the hood system.
Correction: 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 - Cleaning Frequency and Restrictions
Observation: Wall behind equipment at cookline 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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06/26/2013 | Routine | |
Once certified food manager certificates are received from Serv Safe, bring certificates down to Health Dept. to transfer over to Norfolk certificates.
- Utensils - In-Use; Between-Use Storage (corrected on site) (repeated violation)
Observation: Improper containers used to dispense cereal and flour.
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 140°F and the container.
- Pressure Measuring Devices, Mechanical Warewashing Equipment
Observation: The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not (accurate/properly scaled). The pressure gauge registering at 10psi.
Correction: Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
- Equipment - Good Repair and Proper Adjustment
Observation: Oberved ice buildup in freezer unit.
Correction: Repair the walk-in freezer 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 walk-in freezer,, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Remove ice buildup from unit.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: side of grill
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Plumbing System Maintained in Good Repair*
Observation: Observed leak from pipe on dishwasher.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted under hood system. Light out under hood system.
Correction: 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
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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02/13/2013 | Routine | |
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