- Food - Miscellaneous Sources of Contamination
Observation: Shell eggs stored above condiments.
Correction: Protect food from miscellaneous sources of contamination.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk-in refrigeration unit was observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair 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. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory by the 3 compartment sink.
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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03/23/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Fried chicken is hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. There is gap between 2 front doors.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Pests - Controlling Pests*
Observation: There are flies in the kitchen.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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09/28/2015 | Routine | |
- Jewelry - Prohibition
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- 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.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. (walk-in freezer);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cole slaw and potato salad in prep unit are 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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05/26/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employees are storing personal drinks in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may store 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.
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the dishwash 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 equipment in it preventing its use.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary ammonium solution being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only concentrations that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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03/03/2015 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces.
Correction: Provide at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken gizzards and chicken breast filets are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working container of cleaning chemical is 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) (repeated violation)
Observation: Containers of cleaning chemicals are not stored separately from insecticides or rodenticides.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
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12/05/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Fried chicken hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken gizzards and livers are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior of ice machine not clean.
Correction: Clean the surface at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of spray cleaning chemical is 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: Cleaning chemicals are not stored separately from insecticides or rodenticides.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
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09/18/2014 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee drinks are stored in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may store 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.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the dishwash 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.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
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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06/09/2014 | Routine | |
- Food - Washing Fruits and Vegetables (corrected on site)
Observation: Lettuce (head) on refrig. prep table was not properly 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 - Hot Holding* (corrected on site)
Observation: Fried chicken hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken breading is cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the front kitchen handsink.
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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03/06/2014 | Routine | |
Advised that in-use breading must be kept refrigerated/iced or discarded after 4 hours. If discarding after 4 hours, need to document time.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces.
Correction: Provide at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken breading is cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the front service line is being used for purposes other than washing hands. (Pitcher is in it)
Correction: The handwash facility identified above is to be used for washing hands only
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (corrected on site) (repeated violation)
Observation: There is no refuse container at the area immediately adjacent to the kitchen hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the kitchen hand sink.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
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12/16/2013 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Ice scoop is not stored on clean surface.
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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located 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 - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Interior of ice machine was observed soiled with accumulations of grime and debris.
Correction: Clean the surface at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the kitchen hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the hand sink.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at one handsink.
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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09/12/2013 | Routine | |
There is no proof of certified food manager available for review. Advised of Va Beach city ordinance requiring presence of certified manager a minimum of 8 hours daily during operating hours.
- Critical: Demonstration of Knowledge*
Observation: No certified food manager or knowledgeable person in charge present.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Fingernails - Maintenance (corrected on site)
Observation: Food employee with ungloved artificial nails or fingernail decorations 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.
- Cloths - Wiping Cloths - Use Limitation
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces.
Correction: Provide sanitizer at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Thawing (corrected on site)
Observation: Improper methods used to thaw macaroni and cheese.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°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. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning chemicals not stored separately from insecticides or rodenticides.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
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06/25/2013 | Routine | |
Advised chicken breading with chicken particles must be kept at or below 41 degrees or discarded every 4 hours if out at room temperature.
- Jewelry - Prohibition
Observation: Employees wearing jewelry on their arms and hands while preparing food. (wrist watch)
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Breading with chicken particles is out at room temperature. Is not refrigerated and is not discarded every 4 hours.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Wire strainer was observed in a state of disrepair and damaged.
Correction: 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.
- Refuse - Covering Receptacles
Observation: Dumpster is in poor repair. Lid and door are missing.
Correction: Cover all waste containers when not in continuous use.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site) (repeated violation)
Observation: Chemical spray bottles observed without labels.
Correction: Label spray bottles with contents or discard.
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03/22/2013 | Routine | |
Received complaint on 2-3-13 that customer received roll that was completely moldy. Discussed complaint with PIC. I looked through stock of dinner rolls and sandwich rolls. Saw no mold. Operator said they purchase a small amount every day or 2. Employees have been advised to check more carefully for evidence of mold.
No violation noted during this evaluation. | 02/05/2013 | Complaint | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site) (repeated violation)
Observation: Chemical spray bottles observed without labels.
Correction: Label spray bottles with contents or discard.
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01/10/2013 | Routine | |
Restaurant representatives - add corrected or new information about Pollard's Chicken #101 (01-6004), 6523 College Park Square, Virginia Beach, VA 23464 »