Permit issued.
No violation noted during this evaluation. | 03/31/2016 | Follow-up | |
Inspector returning to see cleaning and cleaning schedule to be made by manager.
- 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. Employee only taking orders and delivery until FHC can be obtained.
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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment had accumulations of grime and debris: wall behind and under dish washer, soap dispenser and hand sinks throughout the store, all metal racks throughout the store, PVC pipes above pizza prep unit, ceiling in pizza prep area, around electronics on tables, racks in food areas.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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03/23/2016 | Routine | |
Manager passed CFM exam. One, new employee working did not have FHC, was sent home. All other employees have current food handler card. Much improvement in cleaning of areas noted on previous inspection. No follow-up needed at this time.
No violation noted during this evaluation. | 01/19/2016 | Follow-up | |
Proctor coming to do CFM test in the next week. All of the violations must be corrected by follow-up.
- 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.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: CFM certification expired in August of this year per city code of Norfolk.
Correction: Renew CFM certificate before follow-up.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Ceiling tiles above fryer, wall behind dishwasher, area underneath dishwasher 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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12/31/2015 | Follow-up | |
All employee food handler cards will expire tomorrow. Please ensure all employees renew prior to re-inspection date to avoid additional violations.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: CFM certification expired in August of this year per city code of Norfolk.
Correction: Renew CFM certificate before follow-up.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Ceiling tiles above fryer, pipes above prep unit, wall behind dishwasher, area underneath dishwasher 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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11/24/2015 | Routine | |
Food safety book reviewed with CFM, all temperatures observed are above proper cooking temperature and explained to CFM that if proper temperature is not achieved than corrective actions need to be noted in the book. All employees have obtained food handler cards and current CFM will attend recert in the summer and send second shift manager to class. Facility needs to maintain cleaning, especially on racks and inconspicuous locations. Recommended for permit renewal. Permit issued.
No violation noted during this evaluation. | 04/23/2015 | Follow-up | |
Left food manager and food handler information. Not recommended for permit renewal at this time.
- Critical: Demonstration of Knowledge*
Observation: A few food service employees are 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.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to posses a certified food service manager's card.
Correction: A certified food manager shall be on site during all hours of operation.
- Person in Charge
Observation: Employees are not aware of or are not properly monitoring the cook temperatures of potentially hazardous food. Improper cooking temperatures were observed recorded in daily HACCP log and employees could not state whether the items were reheated to achieve proper temperature or not. No managerial oversight of HACCP log.
Correction: Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the storage racks in dish area and baking sheet used to store fryer tools 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided a the hand washing lavatory by the fryers.
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
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls throughout the kitchen
Correction: floors, wall and pipes near dish machine and ceiling tiles above oven in the kitchen noted in need of cleaning.
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04/13/2015 | Routine | |
Permit and business license conspicuously displayed to the public. Manager's certificate needs to be displayed. Food handler's cards observed to be valid.. Frequent handwashing observed. pH kit and thermometer observed. Facility is well maintained and clean. Permit will be reprinted and brought to establishment.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service boxes were observed stored unprotected at the in the front food prep area and in the rear equipment storage area.
Correction: Store single service boxes in the original protective package to protect from contamination until used.
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09/15/2014 | Routine | |
- Pressure Measuring Devices, Mechanical Warewashing Equipment
Observation: The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not (accurate/properly scaled).
Correction: Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: flat pans 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.
- Can Openers
Observation: The can opener blade is soiled.
Correction: Provide a can opener with an easily removable blade to allow for frequent cleaning and blade replacement.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the walls next to the dish machine 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.
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03/10/2014 | Routine | |
Recommended to PIC that the pizza prep unit be adjusted to be between 36-38 to compensate for extended use.
- Equipment - Good Repair and Proper Adjustment
Observation: Manitiwic freezer line is leaking and creating ice build-up.
Correction: Repair the freezer line 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.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Physical Facilities in Good Repair
Observation: Sink in back and in front of house needs sealant - sink is pulling away from wall
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/30/2013 | Routine | |
No violations at time of inspection. Left copy of inspection report with manager.
No violation noted during this evaluation. | 04/04/2013 | Routine | |
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