Cleaning noted at triple sink, but walls in areas noted on previous inspection still have dark discoloration. Triple sink doesn't move, but there is space between the wall and the sink. This happened when an indoor grease control device was installed. Due to non-critical nature of violations, permit was issued to manager. However, due to the repetitive nature of these violations, area manager will be contacted.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The triple sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls behind the triple compartment and mop sinks noted in need of cleaning.
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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03/17/2016 | Follow-up | |
Items check for approved temperature range were taken during and after pizza prep cold holding unit was in defrost mode. CFM was asked to ensure that his certificate is posted in public view by follow-up inspection. Permit payment must be submitted by 3/31/16 to renew permit.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The triple sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site) (repeated violation)
Observation: The handwashing facility located at the pizza prep station 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 @EQUIPMENT@ preventing its use.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture behind the front counter is not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Handwashing Cleanser; Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory at the pizza prep station.
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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls behind the triple compartment and mop sinks noted in need of cleaning.
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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02/24/2016 | Routine | |
Manager must transfer all food service manager certificates to Norfolk certificate immediately. Only one valid CFM for store - must have coverage for all times establishment is open for operation. All manager certificates and current health department permit must be posted in public view of customers. Cleaning of areas noted on previous inspections were cleaned by CFM during inspection.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Wall under and around the dishwasher and pizza oven, and ceiling tiles in the food prep/cooking/dishwashing areas noted in need of cleaning.
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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11/06/2015 | Follow-up | |
BAre wood at front counter has been sealed. Water intrusion in back not observed this inspection, unknown if repaired.
- Critical: Person in Charge - Assignment of Responsibility* (repeated violation)
Observation: The person in charge (CFM GM) was not available at the time of inspection. Current manager's ServSafe has expired.
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: 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Wall under and around the dishwasher and pizza oven, and ceiling tiles in the food prep/cooking/dishwashing areas noted in need of cleaning.
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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10/23/2015 | Follow-up | |
Water intrusion in back room - repair any leaks or condensation issues in ceiling to prevent water from entering facility. Bare wood under new front counter needs to be sealed with epoxy/sealant paint. All violations should be addressed by follow-up. Food handler flyer left with PIC - employees, if taking course online, must take the correct course as denoted on flyer.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge (CFM GM) was not available at the time of inspection. Current manager's ServSafe has expired.
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: 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 - Food Temperature Measuring Devices - Provided
Observation: The certified food manager could not provide a digital food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located at the pizza prep station 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 rack preventing its use.
- Light Bulbs Protective Shielding
Observation: Light bulb in WIF not shielded, coated, or otherwise shatter-resistent.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Wall under and around the dishwasher and pizza oven, and ceiling tiles in the food prep/cooking/dishwashing areas noted in need of cleaning.
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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10/05/2015 | Routine | |
Manager is scheduled to take Serv Safe test this week with district supervisor. Manager demonstrated good knowledge of food safety and has held certifaction previously. Food cards seen for current working employees. Management needs to have an organized way of storing food handler cards so as to have a more efficient process within the store during inspection. Pressure washer is on site to deep clean racks. Permit issued to PIC. Inspector may stop by before next routine inspection to see progress on items noted.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the green racks had accumulations of grime and grease.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor in storage room and backroom, floor and walls under triple sink and dishwasher, ceiling tiles and vents, and areas around stationary equipment noted in need of cleaning.
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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04/01/2015 | Follow-up | |
PIC does not have Serv Safe certificate from previous location in another city, but demonstrated good food safety knowledge during the inspection. PIC is to ensure his certificate is taken to NDPH to transfer and keep on-site in food establishment. Employees had food handler cards on their person, however, management should ensure these are readily available for inspections and know their location.
- Equipment - Good Repair and Proper Adjustment
Observation: Make table was observed at 40 degrees F inside the bottom of the unit, which is allowing TCS foods reach temperatures >41 degrees F when top is left open. Have the unit turned down to be between 36-38 degrees F to compensate for keeping top open during busy times.
Correction: Repair the make table 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 make table, 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 green racks had accumulations of grime and grease.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in storage room and backroom, floor and walls under triple sink and dishwasher, ceiling tiles and vents, and areas around stationary equipment noted in need of cleaning.
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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03/16/2015 | Routine | |
Backroom areas used for meetings and storage appear dirty and should be kept clean to discourage pests. Per City Code ServSafe certificate must be taken to NDPH office an transferred to Norfolk certificate to reflect correct expiration date
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the movable racks 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: Backflow Prevention Device, When Required* (corrected on site)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Toilet Rooms; Enclosed
Observation: Toilet room door is not provided with a self- closing door
Correction: Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- 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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09/09/2014 | Routine | |
Spoke with area manager who's goal is to have all shift and assistant managers to be a CFM by July 2014. Todd was instructed to bring certificate (once received) to NDPH for transfer of certificate.
- Warewashing Machines, Sanitizer Level Indicator (repeated violation)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Precleaning (repeated violation)
Observation: Lids of deep plastic containers remain soiled with food debris after the wash cycle.
Correction: Incorporate a preflushing, presoaking or scrubbing with abrasive step prior to loading of items into the mechanical warewashing machine.
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04/02/2014 | Follow-up | |
Manager stated he is slated to take test Tuesday, April 1, 2014
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The establishment failed to hire and employee that posses a certified food service manager's card.
Correction: One certified food manager must be present in the operation at all times it is open for business. PIC must provide proof of payment for class at follow up.
- Warewashing Machines, Sanitizer Level Indicator (repeated violation)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Precleaning (repeated violation)
Observation: Lids of deep plastic containers remain soiled with food debris after the wash cycle.
Correction: Incorporate a preflushing, presoaking or scrubbing with abrasive step prior to loading of items into the mechanical warewashing machine.
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03/28/2014 | Follow-up | |
Permit will not be issued until critical violations have been corrected.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The establishment failed to hire and employee that posses a certified food service manager's card.
Correction: One certified food manager must be present in the operation at all times it is open for business. PIC must provide proof of payment for class at follow up.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Precleaning
Observation: Lids of deep plastic containers remain soiled with food debris after the wash cycle.
Correction: Incorporate a preflushing, presoaking or scrubbing with abrasive step prior to loading of items into the mechanical warewashing machine.
- Critical: Sanitizer; Criteria/Chemicals for food contact* (corrected on site)
Observation: Bleach concentration being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Correction: Utilize only 50-100ppm bleach when applying to food contact surfaces
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained throughout the day by the establishment. Employees do check food as it is received.
Correction: Temperature logs for cold holding units provided to PIC. Maintain accurate temperature logs 3x/day (opening, midday, close).
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03/11/2014 | Routine | |
Establishment discontinued the use of the reach-in freezers and installed walk-in freezer.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed at being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program or responds correctly to the EHS's questions as they relate to the specific food operation.
Correction: Ensure that the person in charge has a valid certified food protection manager certificate and/or correctly demonstrates knowledge of the food operation as it relates to the EHS's questions.
- 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.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
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09/04/2013 | Routine | |
No CFM for location, 4 employees without food handler cards.
No violation noted during this evaluation. | 05/09/2013 | Follow-up | |
All other previous violations are not priority items and are being assessed by upper management. These violations will be assessed at the next routine inspection.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: 2 food service employees are working for 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.
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04/26/2013 | Follow-up | |
- 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. * Manager has posted to be completed by 4/19/2013
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.
- 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:
-sauce bowls for wings (outside)
-rack for clean equipment and utensils
-rotating pizza rack in oven *manager searching for retro-fit trays
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment had accumulations of grime and debris:
-wall behind dishwasher (black)
-two push cart in the establishment
* Manager must get bid for clean up
Correction: Carts to be replaced
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Pans were found stacked 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.
- Refuse - Covering Receptacles (repeated violation)
Observation: Outside refuse container had no lids. * Manager called company
Correction: Cover all waste containers when not in continuous use.
- Toilet Rooms - Closing Toilet Room Doors (repeated violation)
Observation: Self-closure on toilet room door is broken.
Correction: Repair or replace self-closure for bathroom door. Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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04/17/2013 | Follow-up | |
Ensure handsinks are kept clean to encourage good hygienic practices. Inspector left CFM and FHC schedules.
- 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: 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.
- Fingernails - Maintenance
Observation: Food employee with artificial nails other than nail polish observed handling exposed food.
Correction: Ensure all employees who wear artificial nails or fingernail decorations other than nail polish do not handle food.
- Food Contact Surfaces; Cleanability*
Observation: The food contact surface of the dough pans has carbon build up and can not be easily cleaned.
Correction: Replace the pans with severe build up 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces:
-sauce bowls for wings (outside)
-rack for clean equipment and utensils
-rotating pizza rack in oven
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment had accumulations of grime and debris:
-base of reach-in units
-wall behind dishwasher (black)
-ceiling tiles and vents (dust building up)
-fans of walk-in cooler
-every push cart in the establishment
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Pans were found stacked 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Pizza boxes were found stored on the floor in back room and at front counter.
Correction: Store single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Refuse - Covering Receptacles
Observation: Outside refuse container had no lids.
Correction: Cover all waste containers when not in continuous use.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Self-closure on toilet room door is broken.
Correction: Repair or replace self-closure for bathroom door. Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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04/08/2013 | Routine | |
Restaurant representatives - add corrected or new information about Pizza Hut #4532, 4548 Princess Anne Rd., Norfolk, VA 23502 »