Observed food handler cards, employee health policy, and temperature charts. Discussed with CFM the proper procedures for reheating chili. Foods may not be reheated in the hot holding equipment -- only on the flat top grill. Maintain storage of water filter equipment away from the handwashing area to prevent potential contamination. Facility is well maintained and clean. Great job!
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
Correction: Provide Bleach at proper concentration of 50-100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located in the prep area is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the stacked soda bottles preventing its use.
- Handwashing Cleanser; Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the prep area.
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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01/19/2016 | Routine | |
Prep Unit #1 is not currently in use. Did not observe any PHF/TCS foods stored in unit at the time of inspection. Coving tile observed replaced. Hood cleaning company invoice observed -- CFM stated serviceman needs dry weather to provide service. Splash guard observed installed at BOH handsink. No chemical contamination observed on the surface. All previous violations addressed. Approved for permit.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of grime and debris on the following food contact surfaces: soda dispenser nozzles.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Handwashing - Using a Handwashing Lavatory* (repeated violation)
Observation: Observed handsink in the prep area in the back of facility with a severely damaged double splash guard.
Correction: Replace 2 damaged splash guards.
- Critical: Handwashing - Using a Handwashing Lavatory* (repeated violation)
Observation: The handwashing facility located in the back at the prep area is observe contaminated with enamel based paint and is not used by employees until it is properly cleaned.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the enamel based paint preventing its use.
- Refuse - Covering Receptacles (repeated violation)
Observation: Outside refuse container was uncovered with lid open.
Correction: Cover all waste containers when not in continuous use.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor wall juncture in beneath the cash register is not coved and closed to no larger than 1/32 inch space. Coving tile observed missing.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Ventilation Systems - Cleaning Ventilation Systems; Nuisance and Discharge Prohibition (repeated violation)
Observation: Intake and exhaust air ducts are not being cleaned. Did not observe hood inspection sticker.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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10/02/2015 | Follow-up | |
Observed temperature charts, employee health policy, and food handler cards.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: soda dispenser nozzles.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Handwashing - Using a Handwashing Lavatory*
Observation: Observed handsink in the prep area in the back of facility with a severely damaged double splash guard.
Correction: Replace 2 damaged splash guards.
- Critical: Handwashing - Using a Handwashing Lavatory*
Observation: The handwashing facility located in the back at the prep area is observe contaminated with enamel based paint and is not used by employees until it is properly cleaned.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the enamel based paint preventing its use.
- Refuse - Covering Receptacles
Observation: Outside refuse container was uncovered with lid open.
Correction: Cover all waste containers when not in continuous use.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture in beneath the cash register is not coved and closed to no larger than 1/32 inch space. Coving tile observed missing.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Ventilation Systems - Cleaning Ventilation Systems; Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned. Did not observe hood inspection sticker.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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08/27/2015 | Routine | |
Observed employee health policy, food handler cards, and temperature charts. Restrooms observed well maintained and properly stocked.
- 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: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide QAC at proper concentration of approximately 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: To-go utensils were not observed stored with the food-contact surface facing downward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at BOH was measured at a temperature less than 100°F. How water is not available for the handsink.
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.
- Critical: Sanitizer; Criteria/Chemicals for food contact* (corrected on site)
Observation: Bleach being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Sanitizer bucket levels observed too high.
Correction: Utilize bleach concentrations that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces. Maintain sanitizer concentration levels at approximately 100 ppm.
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12/15/2014 | Routine | |
Provided employee health policy. Observed food handler cards and temperature charts. Restrooms observed well stocked and clean.
- Equipment - Good Repair and Proper Adjustment
Observation: Handsink in the prep area was observed in a state of disrepair and damaged.
Correction: Repair the handsink 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 handsink, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
Correction: Provide bleach at proper concentration of approximately 100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean utensils were not observed stored with the food-contact surface facing downward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of Windex are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Buckets of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed sanitizer buckets stored on the counter.
Correction: Containers of sanitizer must be located in an area that is not above food, equipment, utensils, linens or single service items. May not be stored on counter tops or floors.
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07/21/2014 | Routine | |
Provided new employee health policy, CFM class schedule, and effective changes to FDA Food Code. Discussed the need of additional Certified Food Managers. Discussed condition of dumpster facilities.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between. Observed spoon handles in the food product stored in the drawers below the flat top.
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.
- Equipment and Utensils - Durability
Observation: Observed non-commercial grade microwave behind the front counter.
Correction: All equipment must be commercial grade only.
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03/11/2014 | Routine | |
Discussed maintaining valid and up to date food Handler cards- acceptable by the City of Norfolk. Observed a very well maintained and clean facility. Excellent cleaning and sanitizing procedures. Approved for permit.
- Thawing
Observation: Improper methods used to thaw pitas.
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
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10/29/2013 | Routine | |
All previously noted violations have been addressed.
Manager has signed up for Certified Food Managers class.
Icicles observed on the ceiling grid of the walk-in freezer.
Use caution when letting water out of the three compartment sink. Recommend releasing each compartment separately.
Recommended to open. Letter of Authorization provided to obtain business license.
No violation noted during this evaluation. | 09/20/2013 | Pre-Opening | |
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