- Hair Restraints - Effectiveness (corrected on site) (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.
- Equipment - Hot Oil Filtering Equipment
Observation: The filter for the hot oil filtering equipment is not sealed air space between the filters.
Correction: Replace or alter the hot oil filtering equipment as necessary to provide an easily accessible filter. This is necessary to facilitate and ensure effective cleaning of the unit (See 12 VAC 5-421-1100 & 12 VAC 5-421-1110).
- Mops - Drying Mops
Observation: Mops and brooms not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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08/25/2015 | Routine | |
Reviewed ware washing procedure with staff. Proper cooling observed.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints. Manager not wearing hat at beginning of inspection.
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.
- Warewashing - Manual Warewashing, Sink Compartment Requirements (corrected on site)
Observation: Employees are using an alternative manual warewashing method that has not been approved by the health department. Employee observed washing items in a plastic bucket in the sink basin because she could not locate a drain stopper to fill up entire basin. Informed manager that drain stoppers are needed so sink can be fully utilized as intended.
Correction: Discontinue use of this alternate warewashing method until it can be reviewed and approved by the regulatory authority.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (corrected on site)
Observation: The chemical sanitizer was too strong. Sanitizer observed above 200ppm, employee poured some out and added more water and solution was observed at 200ppm.
Correction: Obtain and use chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for chlorine sanitizing solution. Employee allowed items to sit for one minute before removing to dry.
Correction: Provide chlorine at proper concentration of 50-100ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Light Bulbs Protective Shielding
Observation: Heat lamp next to cook line not protected against breakage by a shield.
Correction: Protect lamp against breakage by a shield surrounding and extending beyond the bulb so only the face of the bulb is exposed.
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04/10/2015 | Routine | |
Ice was added around the bowl for shrimp and other items in plastic tub. Left certified food manager schedule for owner to recertify.
- Thawing (corrected on site) (repeated violation)
Observation: Improper methods used to thaw fish. Item observed sitting out at room temperature. PIC corrected and placed item in refrigeration unit.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°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 3. As part of the cooking process
- Equipment - Good Repair and Proper Adjustment
Observation: Hot water handle on triple sink was observed in a state of disrepair and damaged. Handle is broken, can still use and get hot water though.
Correction: Repair the handle 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 handle, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the top of microwave and between the wire rack and receipt holder had accumulations of grime and debris.
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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12/09/2014 | Routine | |
Follow up to ensure facility has acquired food grade hand sanitizer and observe glove use. Proper glove use and hand washing observed. Recommended for permit renewal. Permit issued.
No violation noted during this evaluation. | 08/22/2014 | Follow-up | |
Need to get food grade hand sanitizer. All priority violations corrected immediately but not recommended for permit until new hand sanitizer is obtained and glove use to better.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Employee observed washing a utensil with gloves on and then attempting to go back to work without removing gloves and washing hands first.
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: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The fried shrimp was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Out of an order of fried shrimp, one large fish was not cooked to proper temperature, PIC recooked to 173°F.
Correction: Continue to cook the fish to heat all parts to 145°F or above for 15 seconds.
- Thawing (corrected on site)
Observation: Improper methods used to thaw fish. Item was observed sitting out at room temperature at beginning of inspection, PIC corrected.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°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 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Raw oysters observed cold holding at improper temperatures. Oysters are in container, in a tub, surrounded by ice. There was not enough ice and oysters were holding at 44°F. PIC added more ice to tub and after about 20 mins oysters were holding at proper temperature.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: wall under prep table and high pressure hose.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the tongs used to prepare potentially hazardous food items were observed soiled with accumulations of food residues and PIC states they are open for more than 8 hours and are only washing utensils twice a day. PIC immediately washed item and states he will wash all utensils three times a day.
Correction: Clean food-contact surfaces of no less than every 4 hours to prevent the growth microorganisms on those surfaces.
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08/15/2014 | Routine | |
New Food Code changes given and left food handler's schedule to update the cook's card.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the tall white fridge.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Gloves; Use Limitation (corrected on site)
Observation: Single-use gloves while worn during multi-tasked food preparation. Gloves were on and employee started prepping another item and was observed putting on an additional pair of food service gloves over the nitrile gloves she was already wearing. The PIC stopped her and made her wash her hands and don a single pair of gloves.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the shelf under the microwave is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Need to paint/seal shelf. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment and Utensils - Durability
Observation: The non-commercial microwave is not designed and constructed to be durable.
Correction: Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, grease, food residue, and/or other debris: hood system and support pipe above fryers, drip tray on stove.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Prohibitions
Observation: Clean equipment/single use items were found stored out of packages in the bathroom.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at handsink under microwave, used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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03/18/2014 | Routine | |
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed employee wash hands with gloves on. Corrected, employee removed gloves and washed hands before donning a new pair.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: prep cart next to cook line, linoleum paper on cart and area behind small chest freezer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Indoor Areas - Surface Characteristics
Observation: The indoor ceiling material of a few tiles located in kitchen area do not meet the standard of: smooth, durable, easily cleanable and nonabsorbent.
Correction: Refinish or replace the indoor celing at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
- Light Bulbs Protective Shielding
Observation: Light bulb in heat lamp is not shielded, coated, or otherwise shatter-resistent.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
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11/12/2013 | Routine | |
Small under counter fridge removed and replaced with a cooler. Cooler has a drain plug and is filled with ice and used to store fish and chicken during the day. Ice is added and drained as necessary. All food items holding temperature properly. Recommended for permit renewal. Permit issued.
No violation noted during this evaluation. | 07/30/2013 | Follow-up | |
Reviewed wash, rinse, sanitize procedure with both employees. Not recommended for permit at this time due to malfunctioning fridge unit.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: Fish observed at 43 degrees, cold holding at improper temperatures. Fish was in small undercounter fridge that was holding at 56 degrees.
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Small undercounter fridge was observed in a state of disrepair and damaged. Not holding temperature properly. Repair or replace unit.
Correction: Repair the refrigerator 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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07/10/2013 | Follow-up | |
Freon was added to Traulsen unit but temperature was only holding at 44 degrees. Live lobster, on ice purchased that morning observed in unit. Going to follow up again after unit is properly repaired.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: Crab and eggs 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Both undercounter fridges were observed in a state of disrepair and damaged. Small fridge with menu observed at 55 degrees with no stock in it and Haier fridge at 47 degrees with only cocktail sauce in it.
Correction: Repair the @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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the handle covers on triple cooler had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (repeated violation)
Observation: Chemical sanitizer immersion time was not adequate for bleach sanitizing solution.
Correction: Provide bleach at proper concentration of 50-100ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time of 10 seconds.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor ceiling material located near grill and above register does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
Correction: Refinish or replace the indoor celing at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment. Traulsen fridge not holding proper temperature and no logs to establish how long machine has been malfunctioning.
Correction: Maintain accurate temperature logs.
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07/02/2013 | Follow-up | |
- Thawing (corrected on site)
Observation: Improper methods used to thaw chicken. Observed sitting out on counter in bowl at 66 degrees.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°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 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Crab and eggs 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.
- Cooling, Heating, and Holding Capacities (corrected on site)
Observation: Bowl of shrimp on ice was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment. Shrimp on top at 60 degrees, bottom of bowl at 38 degrees.
Correction: Provide additional equipment necessary to maintain food items at proper temperature. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Good Repair and Proper Adjustment
Observation: Both undercounter fridges were observed in a state of disrepair and damaged. Small fridge with menu observed at 55 degrees with no stock in it and Haier fridge at 47 degrees with only cocktail sauce in it.
Correction: Repair the @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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the handle covers on triple cooler had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Chemical sanitizer immersion time was not adequate for bleach sanitizing solution.
Correction: Provide bleach at proper concentration of 50-100ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time of 10 seconds.
- Indoor Areas - Surface Characteristics
Observation: The indoor ceiling material located near grill and above register does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
Correction: Refinish or replace the indoor celing at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
- Critical: Sanitizer; Criteria/Chemicals for food contact*
Observation: Scented clorox bleach being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Correction: Utilize only unscented bleach that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment. Traulsen fridge not holding proper temperature and no logs to establish how long machine has been malfunctioning.
Correction: Maintain accurate temperature logs.
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07/01/2013 | Routine | |
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Person in Charge (corrected on site)
Observation: Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas.
Correction: Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
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03/18/2013 | Follow-up | |
Dropped off Korean Form 1-B. Going to defrost Haier mini fridge over the weekend.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Person in Charge
Observation: Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas. Young child observed in prep area.
Correction: Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Haier glass door refrigerator has heavy build up of ice and is not maintaing a temperature of 41 degrees or below.
Correction: Provide additional refrigerators necessary to maintain food items at 41 degrees or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
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03/08/2013 | Follow-up | |
Going to bring Form 1-B in Korean for staff. Proper gloves usage, clean facility.
- Employee Health
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to 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 any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virusor Norovirus.
- Cloths - Wiping Cloths; Use Limitation
Observation: Improper use of wet wiping cloths.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
- Equipment and Utensils - Durability
Observation: The microwave is not designed and constructed to be durable.
Correction: Obtain a commercial grade microwave. Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Cooling, Heating, and Holding Capacities
Observation: Haier glass door refrigerator has heavy build up of ice and is not maintaing a temperature of 41 degrees or below.
Correction: Provide additional refrigerators necessary to maintain food items at 41 degrees or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Above 200ppm. Remade to 75 ppm
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the high pressure spray nozzle and inside top of ice machine had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Mops - Drying Mops
Observation: Mops and brooms not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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03/04/2013 | Routine | |
Restaurant representatives - add corrected or new information about Ole Bay Seafood 1, 1914 Lafayette, Norfolk, VA 23509 »