Permit expires 11/2016.Dumpster area and Restrooms Ok. Hood cleaning sticker expires 3/2016.
- 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket of the i dr lowboy sandwich cooler/Vegan unit is (damaged).Right door.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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02/02/2016 | Routine | |
Hood sticker due-3/2016.Temperature charts current. Men's and Ladies Restroom's ok.
- Refuse - Covering Receptacles
Observation: Outside refuse container was uncovered.(Doors to dumpster open prior to inspection).
Correction: Cover all waste containers when not in continuous use.
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10/02/2015 | Routine | |
Inspector that inspects this facility routinely will be checking with certified food manager about items that were noted from inspection.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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: Cooling*
Observation: @POTENTIALLY HAZ FOOD@ noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Cooked chicken cold holding at improper temperature inside sandwich unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition*
Observation: The prepared ready-to-eat (RTE) tortilla soup and salsa was not discarded by the ""consume by"" date. The dates marked were 06-09-15 and 06-10-15.
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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06/18/2015 | Other | |
Restrooms clean and outside dumpster area.Permits posted/CFM.Permit expires 11/2015.
No violation noted during this evaluation. | 06/03/2015 | Routine | |
Permit expires 11/2015.Hood inspection current.
- Equipment - Good Repair and Proper Adjustment
Observation: Food Spatula handles were observed in a state of repair and condition that prevents necessary maintenance and easy cleaning.
Correction: Replace 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.
- Physical Facilities in Good Repair
Observation: Walls in women/ladies restroom are not maintained in good repair (peeling paint).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/02/2015 | Routine | |
Note:Dry Goods/Vegetables delivered by Vendor-(Performance) while on site.(Temp of Refrigerated Truck 35*F,0*F).Hood sticker expires 3/2015.Maintaining temperature charts/on site.Dumpster area and restrooms ok.Permit expires 11/2014. All permits posted.
- 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.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.(Prep Person)
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 - Good Repair and Proper Adjustment (repeated violation)
Observation: Cooking Pans (3) were observed in a state of repair and condition that prevents necessary maintenance and easy cleaning.(Carbonization buildup interior of pans)
Correction: Discard/Replace pans 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 pans,replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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10/02/2014 | Routine | |
Note:Frozen fish thawing under running water/2 compartment sink.(Temperature of product was 32*F). Hood sticker expires 9/2014.Restrooms and outside dumpster area clean.Maintain temperature logs for all refrigeration units daily.All Health/permits and CFM certificates posted and current.
- Food Storage Containers; Identified with Common Name of Food
Observation: Unlabeled/squeese bottles/cleaning/ 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 door gasket of the 1 door lowboy cooler is (damaged).
Correction: Repair or replace the 1 door lowboy door gasket in accordance with the manufacturer's specifications.
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06/04/2014 | Routine | |
Transfer CFM Certificate for Employee from Va Beach to Norfolk Public Health CFM certificate.Maintain temperature logs daily on all refrigeration units.Outside dumpster and restrooms clean.Facility clean and well organized. Permit expires 11/2014.Hood sticker due 2/2014.(Dura Care Service).
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.Corrected on site.
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01/27/2014 | Routine | |
Food received during inspection within proper temperature zones.(Produce Source-Newport News).Hood cleaning sticker due 2/24/14.Temperature log current/posted..Restroom/ Dumpster outside area clean..
- Utensils - In-Use; Between-Use Storage
Observation: Dispensing utensils improperly used/stored.(Fish Breading container,etc.)
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F and the container.(Cups used wihout handles).Corrected on site!
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: (2) Two lobby area/floor locations in customer service area are not sealed.
Correction: Seal floor area's in rooms where cleaning methods are used.
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09/26/2013 | Routine | |
Outside dumpster and restroms clean.Temperature charts posted.Permit expires 11/2013.Note:Maintain temperature logs on all refrigeration units daily.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) Tort Soup in the Walkin refrigeration unit was not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.(Corrected on site,Discussed with Management-Dated 4/13.Discarded on site by CFM.
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05/31/2013 | Routine | |
Permit expires 11/30/2013.Temperature logs current and posted.Restrooms clean and outside dumpster area.Last pest control treatment dated 1/24/2013.(Guardian Pest Control Co.).
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Grill Hood in the kitchen area is noted in need of cleaning.(Behind hood filters).
Correction: All floors, hoods, walls, and ceilings must be cleaned as often as necessary to keep them clean and safe Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of the food service area. A regular cleaning schedule should be established and followed to maintain the facility in a clean and safe manner.Last inspection was 12/2012.Owner called and scheduled cleaning for 2/14/2013./Hood system.
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02/05/2013 | Routine | |
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