No food being prepared at time of inspection.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Taco shells stored on wiping cloths in food storage container.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation and storage.
- Cloths - Wiping Cloths; Use Limitation (corrected on site)
Observation: Wiping cloths improperly used. Wiping cloths improperly stored between use.
Correction: Ensure cloths used for wiping food spills are not used for any other purpose. Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Observed ice from inside of ice cream freezer that fell into ice cream.
Correction: Protect food from miscellaneous sources of contamination.
- Equipment - Good Repair and Proper Adjustment
Observation: Heat lamp table door was observed in a state of disrepair and damaged. Gaps observed in filters of hood system at cookline.
Correction: Repair the above equipment 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 above equipment, 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 (corrected on site)
Observation: Observed accumulation of grime and debris on the following food contact surfaces: prep tables, inside of igloo water coolers (used for ice water for guests), can opener, slicer, inside of ice machine, ice scoop storage container.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required
Observation: Food storage 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single Service were observed stored unprotected.
Correction: Store single service in the original protective package to protect from contamination until used.
- Floors, Walls, and Celings - Cleanability
Observation: Stainless steel wall on far end of cookline partially covered in plastic coating.
Correction: Remove plastic coating from wall to make it smooth and easily cleanable.
- Physical Facilities in Good Repair
Observation: Observed hole in wall near dry storage door, ceiling tiles in dry storage area need to be adjusted and water staining observed in right corner closest to door from previous water leak.
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: Facility noted in need of cleaning (concentrated in area behind cook line and in hard to reach areas)..
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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05/22/2015 | Routine | |
Restaurant representatives - add corrected or new information about Norfolk Yacht & Country Club Patio/Snack Bar, 7001 Hampton Blvd., Norfolk, VA 23505 »