- 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.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees(In both restrooms)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Toxics - Storage of Toxic Containers* (repeated violation)
Observation: Containers of cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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12/08/2015 | Follow-up | |
Spoke to the certified food manager and stated that the Serve Safe certificate needs to be transferred to the city of Norfolk certificate. Will conduct a follow-up inspection on December 4th for the 3 door fridge. Work order in place for 3 door fridge. Maintenance on site. All potentially hazardous foods removed from 3-door unit and placed in walk-in fridge. Two door left freezer under repair during inspection.
- 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Delfield 3-door fridge was observed in a state of disrepair and damaged.
Correction: Repair the Delfield 3-door fridge 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 Delfield 3-door fridge, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees(In both restrooms)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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12/02/2015 | Routine | |
Recommended for permit renewal. Permit issued.
No violation noted during this evaluation. | 03/13/2015 | Follow-up | |
Will follow up to check on prep unit.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: Tomatoes observed at 51°F, cold holding at improper temperatures. Tomatoes sliced after lunch, moved to another unit.
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: Prep unit was observed in a state of disrepair, cold holding improperly at 60°F. Manager had observed the problem that morning and put in a call for repairs during inspection.
Correction: Repair the prep unit 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 prep unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: The chemical sanitizer was too strong. Sink sanitizer observed above 200ppm. Manager diluted basin and stated she would get chemical company to recalibrate solution
Correction: Obtain a quaternary ammonium chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelf under steam table and side of hotbox and wall under triple sink 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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03/10/2015 | Routine | |
Left recertification schedule with manager. Ceiling in walk-in needs to be sealed, MOD stated she would share all repairs needed with maintenance man.
- Critical: Demonstration of Knowledge*
Observation: Two food service employees are working in the food service establishment without having a valid food service card. Both cards expired.
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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food on the speed rack in walk-in cooler.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Food in tub for easy prep observed cold holding at improper temperatures. Item were slightly above 41°F, an employee added more ice surrounding containers.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (corrected on site)
Observation: The chemical sanitizer was too weak. Sanitizer observed at 0ppm, and sanitizer bucket was observed stored on the floor. Employee remade bucket to 200ppm quats and moved bucket to bottom shelf of prep table.
Correction: Obtain a quaternary ammonium chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the fan mounted above prep unit and area under and around fryers 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling throughout the kitchen, wall under electrical panels and floor around grease trap 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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11/18/2014 | Routine | |
Routine cleaning on fryers and hood system look great! Facility well organized. Maintenance on-site repairing Delfield fridge.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Fish stored over chicken, PIC corrected.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Equipment - Good Repair and Proper Adjustment
Observation: Latch on hotbox door was observed in a state of disrepair and damaged. Maintenance was on site during inspection and stated he will replace latch.
Correction: Repair the door latch 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 door latch, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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07/22/2014 | Routine | |
New Food Code changes given, new Form 1-B issued. Proper glove use observed. Recommended for permit renewal.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The pork BBQ was not reheated to 165F within 2 hours to eliminate pathogenic bacteria. Observed in a container in hot hold unit, PIC states employee placed BBQ in hot box cold instead of reheating it first then placing hot hold unit. PIC placed in oven and product was cooked to 178 degrees then placed in hot box.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the front shelf - opposite side of steam table is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket of the hot box is damaged.
Correction: Repair or replace the hot box door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of area under fryer 2 had accumulations of grease and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Light Bulbs Protective Shielding
Observation: Light bulb in glass door freezer is not shielded, coated, or otherwise shatter-resistent.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
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02/28/2014 | Routine | |
Dessert fridge not currently holding proper temperature, repairs being made and no food stored in unit.
- Critical: Demonstration of Knowledge*
Observation: Two 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: Food - Safe and Unadulterated* (corrected on site)
Observation: The milk in refrigerator is expired and therefore is unsound or adulterated. PIC discarded.
Correction: Ensure food is safe and unadulterated.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food (raw chicken) in the walk-in. PIC covered.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Equipment and Utensils - Durability
Observation: The washcloth used as a sink stopper is not designed and constructed to be durable. PIC states she will try to obtain larger sink stopper.
Correction: Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: several baking sheets are heavily carbonized..
Correction: Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the bottom of shelf above steam table, hood system and pipe that runs along hood system 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.
- Light Bulbs Protective Shielding
Observation: Light bulb in dessert fridge not shielded, coated, or otherwise shatter-resistent. Maintenance man present during inspection and will obtain bulb shield.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
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11/01/2013 | Routine | |
All violations corrected. Well managed facility.
No violation noted during this evaluation. | 07/02/2013 | Follow-up | |
One employee working as cashier observed with artificial nails. Employees are aware of food in stock and properly monitoring rotation. Proper glove use, thawing and sanitizing techniques observed. New grease trap installed recently.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered cooked then cooled chicken in walk-in refrigerator.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: fryer baskets.
Correction: Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: top and bottom of hood filters, rack for cans, wheels and drain areas of fryers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- 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. Observed at about 25ppm. Both corrected to 200ppm.
Correction: Provide quaternary ammonium at proper concentration of 100-200ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- 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 sanitize basin. Observed at 50ppm
Correction: Provide quaternary ammonium at proper concentration of 100-200ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to a faucet fixture at the mop sink. 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.
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06/26/2013 | Routine | |
Recommended for permit renewal, permit issued.
No violation noted during this evaluation. | 03/08/2013 | Follow-up | |
Proper handwashing techniques, proper oil filtering. Delfield fridge had difficulty getting a proper temperature, PIC to call maintenance to possibly adjust temperature settings. Gave schedule for Food Handlers Card classes. One dented can in stock, PIC discarded.
- Critical: Demonstration of Knowledge*
Observation: A few food service employees 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.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Utensils stored in water that was not holding above 135 degrees.
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 140°F and the container.
- Utensils - In-Use; Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between use. Several scoops have no handle.
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 140°F and the container.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor. Or Food stored less than 6"" above the floor.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Equipment and Utensils - Durability
Observation: The white microwave is not designed and constructed to be durable.
Correction: Obtain a commercial grade microwave. Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service items (cardboard boxes) were observed reused to line shelves and store equipment.
Correction: Discontinue the reuse of single-use containers for equipment storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: fryer doors, back fryer vents, hood and hood filters and two big white vents.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required
Observation: Chicken buckets and metal containers were not 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.
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02/22/2013 | Routine | |
Restaurant representatives - add corrected or new information about Pollard's Chicken, 3033 Ballentine Blvd., Norfolk, VA 23509 »