Observed all valid food handler cards, employee health policy. Counter observed in food repair and smooth, durable, and easily cleanable. 2 employees observed registered for CFM class. Approved for permit!
No violation noted during this evaluation. | 09/09/2015 | Follow-up | |
Serve Safe certificate needs to be transferred to Norfolk certificate and displayed in public view. Employees observed working with valid food handler cards. Did not observe all food handler cards or employee health policy. Observed temperature charts. Observed no cross contamination with utensils on grill top. Instructed CFM to keep prep unit tops closed after lunch rush. Provided employee health policy, food handler card class schedule, and certified food manager class schedule. Not approved for permit.
- Critical: Demonstration of Knowledge* (repeated violation)
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.
- Employee Health
Observation: Facility does not have an Employee Health Policy.
Correction: Implement an Employee Health Policy consistent with the Employee Health Policy of Form 1 B of the 2013 FDA Model Code and its 2015 Supplement.
- Food Contact Surfaces; Cleanability*
Observation: The counter top edge near the drink display is observed not smooth, contains cracks, chips, or pits and can not be easily cleaned and in need of repair.
Correction: Repair or replace the counter top edge to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Handwashing Cleanser; Availability (corrected on site)
Observation: Soap was not provided at the hand washing station at the BOH.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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09/02/2015 | Routine | |
CFM stated lightbulbs are currently on order. Transfer ServeSafe certificate to Norfolk certificate. Provided employee health policy and new food handler class option. Observed temperature charts. Approved for permit.
- 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.
- Temperature Measuring Devices
Observation: Thermometers observed needed in several cold holding units.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
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07/17/2014 | Routine | |
No violations observed at the time of inspection. Provided new employee health policy, effective changes for 2013 FDA Food Code, and food handler's class schedule. Excellent facility.
No violation noted during this evaluation. | 03/18/2014 | Routine | |
Place all certifications in public view. No violations observed at the time of inspection. Observed excellent thawing methods. Observed great personal hygiene. Provided Food Handler class schedule. Approved for permit.
No violation noted during this evaluation. | 11/04/2013 | Routine | |
Servicer was on site during inspection repairing walk-in cooler. Observed walk-in cooler temp at 45 degrees at the end of inspection process. Spoke with manager concerning grease. Viewed temp log book. Copy of Food Safety Inspection Report from EvercClean was given to attach with inspection.
- Food Storage Containers; Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: Unlabeled food containers.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The walk-in cooler was observed in a state of disrepair and damaged. Walk-in cooler condenser not working properly.
Correction: Repair the walk-in cooler 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 cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket of the Randall reach-in is damaged/ torn.
Observed expired tags on all three fire extinguishers.
Correction: Repair or replace the Randall reach-in door gasket in accordance with the manufacturer's specifications.
Fire extinguishers need to be properly checked and updated with current tags.
- Hand Drying Provision
Observation: No disposable towels were provided a the hand washing lavatory next to ice machine.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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04/12/2013 | Routine | |
Employee Health discussed with PIC. Form 1B for employees given. Repairs to be made to hot water.
- Employee Health (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Employee Health (corrected on site)
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.
- Food Storage Containers; Identified with Common Name of Food
Observation: Unlabeled food containers used to hold spices and marinades.
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.
- Equipment and Utensils, Air-Drying Required
Observation: Food equipment were found stacked while 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.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from both handwashing sinks was measured at a temperature less than 100°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.
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03/14/2013 | Routine | |
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