door gasket on order
No violation noted during this evaluation. | 06/15/2015 | Follow-up | |
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the walkin cooler and in the dressing reach in.
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the True dressing reach in is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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06/08/2015 | Follow-up | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cloth towels were observed under the sald dressing containers in the dressing reach in to absorb a leak coming from within the unit.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the walkin cooler and in the dressing reach in.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the True dressing reach in is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: The True dressing reach in was observed leaking internally causing water to pool within the unit and run out on to the floor indicating a state of disrepair and damage.
Correction: Repair the True reach in unit 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 True reach in unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) at the can opening section was observed with an oily coating and food debris on it.
Correction: Please ensure that food contact surfaces are cleaned and sanitized at least once every four hours or as often as needed during use to ensure that surface remains clean.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a sanitizer chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The keyboard cover on the order screen over the pizza prep line was observed with food debris stuck on it.
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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05/28/2015 | Routine | |
- Person in Charge
Observation: Personnel entering the food preparation, food storage, and/or warewashing areas are not in compliance with this Regulation. City of Suffolk requires all food employees to obtain and maintain a current food handlers cards. Three current employees do not have current food handlers cards.
Correction: Establish a barrier to food contamination by Informing employees, delivery and maintenance persons and pesticide applicators to comply with this Regulation when entering areas of the food establishment where food and food contact items are exposed. Individuals present in areas of a food establishment where food and food contact items are exposed presents a potential contamination risk. Ensure all employees obtain a current food handlers card from the Suffolk Health Department within 30 days of inspection and that all new hires obtain a food handlers card prior to employment.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the interior of the walkin cooler, the 2-door traulsen reach-in and the true dressing refrigerator.
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.
- Equipment - Cutting Surfaces
Observation: The cutting board along the can opener station is heavily scratched and scored and food debris was observed on the surface. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: air conditioning unit over dough prep table.
Correction: Maintain nonfood-contact surfaces of equipment clean. Ensure cleaning is done at a time as to not contaminate food. Sanitize food prep area after cleaning air conditioning unit.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply hose and the flood rim level of the mop basin is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
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11/20/2014 | Routine | |
Employees require Suffolk health cards. Obtain cards within 30 days.
- Critical: Employee Health* (corrected on site) (repeated violation)
Observation: PIC unable to demonstrate knowledge of reportable illnesses, reporting procedure, operator responsibility, etc.
Correction: PIC must be aware of reportable illness information. Reviewed in detail with PIC.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers observed.
Correction: Provide English common name on exterior of container as to contents.
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05/20/2014 | Routine | |
New employees require Suffolk health cards. Obtain cards within 30 days of inspection. Be advised that online issued cards and cards issued by a locality other than Western Tidewater are not accepted at this time.
NOTE: Ambient air in area of pizza oven adjacent to pizza prep unit observed to be 95F. Prep lid open. PIC advised that lid has been open for approximately one hour. Prior to that time, PIC advised that food temps were noted to be Strongly encourage maintaining pizza prep RI <41F to allow for small fluctuations in temp during regular use and times of increased business.
All information reviewed with PIC.
- Critical: Employee Health* (corrected on site)
Observation: PIC unaware of reportable illnesses, reporting procedures, etc. with regard to employee health.
Correction: Reportable illnesses, reporting procedures as related to employee health reviewed in detail with PIC.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food items inside of prep unit (top) observed to be 45F-46F. Prep lid open for service. Ambient air in vicinity of prep unit observed to be 95F. PIC advised that food was taken from walk in (38F) approximately one hour prior.
Correction: All food items from prep unit rotated with fresh items from walk in. Lid to prep unit also closed.
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12/13/2013 | Risk Factor | |
Employees require Suffolk health cards. Ensure health cards are obtained within 30 days of inspection.
Hose bibb required on mop sinkk spigot.
PIC knowledgeable of reportable illnesses. (Send Sick Employees Home Now).
Make line temps monitored every four hours per PIC.
Refrigeration units monitored 2x daily per PIC.
Holes in wall repaired to a smooth and easily cleanable surface since last inspection.
Good handwashing observed.
All information reviewed with PIC.
No violation noted during this evaluation. | 04/17/2013 | Risk Factor | |
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