Health department permit issued.
No violation noted during this evaluation. | 09/17/2015 | Routine | |
| No violation noted during this evaluation. | 04/07/2015 | Routine | |
Health department permit issued.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken in pizza prep table is cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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10/06/2014 | Routine | |
Reminded operator that certification will expire in several months.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Food - Washing Fruits and Vegetables (corrected on site)
Observation: Green peppers were observed not washed before being offered for sale or service.
Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Some items on pizza prep table are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the walk-in 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 - Good Repair and Proper Adjustment
Observation: There is excessive ice build-up on floor at back of walk-in freezer.
Correction: Repair or replace 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.
- Insect Control Devices - Design and Installation
Observation: Insect control device is located over drainboard of 3 compartment sink/dishmachine where dead insects may be impelled or fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
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04/01/2014 | Routine | |
Certified food manager is not working today. Advised that certified food manager must be present a minimum of 8 hours daily during operation, per Va Beach city ordinance.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee food/drinks are stored on top shelf in walk-in where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may store food and drinks so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the walk-in 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelving in kitchen has 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.
- Plumbing System Maintained in Good Repair
Observation: Back handsink is not operational.
Correction: Repair and maintain all plumbing components and fixtures.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the back.
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
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09/30/2013 | Routine | |
Advised that employee food and beverages should be stored in an area on the bottom shelf, rather than a top shelf.
- Floor Carpeting, Restrictions and Installation (repeated violation)
Observation: Carpeting installed as floor covering in room with freezers.
Correction: Remove carpeting and replace with approved floor material.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Carpet 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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04/01/2013 | Routine | |
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