Permit expires 6/2016. Maintain temperature charts/logs daily on all refrigeration units daily.Hood sticker due 7/2016. Barbara Garris (owner), to attend/registered for 1/2016/5th & 7th, CFM Class.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris/carbon build-up on the following food contact surfaces: Deep fryer baskets wire mesh surfaces.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Back ledges behind grill area,floor area and on in and around equipment in the cook line area is noted in need of cleaning.(Grease build-up).
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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12/16/2015 | Routine | |
New Permit issues.Expires 6/30/2016.CFM expires 7/12/2015. CFM-Recertify prior to expiration date.
- Wood, Use Limitation
Observation: A wooden plywood is used as a food contact surface.(Shelving).
Correction: Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.Discarded.
- Premises - Maintaining Premises; Unnecessary Items and Litter
Observation: Premises has accumulation of litter,trash,grease. (Up,on, and around equipment).
Correction: Maintain the premise free of litter.
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06/26/2015 | Routine | |
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the floors behind and under grill equipment has accumulations of grime and debris.(Grease accumlations).
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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04/08/2014 | Routine | |
New Hot water heater installed(12 Gallon).Temperature charts logs kept and updated on site.Hood system clean sticker affixed.Health Permit posted and CFM Certificate.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the area under and behind grill area has accumulations of grime and food debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Floor Tiles at entry way and around Kenmore 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.(Floors tiles to be installed within 1 week).
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10/28/2013 | Routine | |
Maintain Temperature Charts/Logs on Refrigeration units.Need to keep on site for verification CFM on site(Gary Henry,Certificate expires 5/2013.) Chlorine Test strips available & on site.Hood cleaning sticker needs to be posted with current sticker/visible-date not readable.
- Food Storage Containers; Identified with Common Name of Food
Observation: Unlabeled food containers.(Flour Container)
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under grill area noted in need of cleaning.(Grease,Food debris).
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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04/15/2013 | Routine | |
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