Organize food handler card records to ensure they are update and readily accessible. Ensure wiping cloth sanitizer is tested regularly to ensure proper concentrations are used at all times.
- 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: oil/grease accumulation on the deep fryers and oven.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
Observation: When tested, a high concentration of chemical sanitizer was found in the wiping cloth bucket.
Correction: Provide 50-100 ppm Cl or 200 ppm QAC of sanitizer and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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01/28/2016 | Routine | |
Food handler and manager records reviewed and current. Install a double check valve backflow preventer on the service sink faucet if a pressurized nozzle is to be installed on the mop sink. Recommended for health permit renewal.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site) (repeated violation)
Observation: BBQ hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: The ventilation hood filters were not properly installed for proper functioning.
Correction: Ensure there are no gaps between ventilation hood filters 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: on the deflector plate of the ice machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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08/26/2015 | Routine | |
If using chlorine sanitizer, ensure chlorine sanitizer test strips are available to test for proper concentration.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: In-use utensil was observed improperly stored in the catfish.
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 and the container.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site) (repeated violation)
Observation: bbq hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment - Good Repair and Proper Adjustment
Observation: The 3-compartment sink sanitizer dispenser was observed dispensing sanitizer at improper concentration.
Correction: Recalibrate the sanitizer dispenser to restore a state of condition that allows for proper operation and accuracy per Part IV, Article 1 and 2 of this chapter. If unable to recalibrate the dispenser, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 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.
Correction: Provide QAC sanitizer at proper concentration of 200-400 ppm (per sanitizer label) and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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04/22/2015 | Routine | |
- Food - Plant Food Cooking for Hot Holding (corrected on site)
Observation: Vegetables intended for hot holding was not cooked to the proper temperature.
Correction: Cook fresh, frozen or canned fruits and vegetables for hot holding to at least 140°F.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: A thermometer with a suitable "small diameter"
probe was not available in the facility.
Correction: A thermometer with a suitable "small diameter" probe that is designed to measure the temperature of thin masses shall be
provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing sink was observed used for purposes other than handwashing.
Correction: Ensure the handwashing sink is used only for handwashing.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: Cleaning is being done during periods in which food is exposed to contamination
Correction: Clean during periods when the least amount of food is exposed such as after closing.
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12/18/2014 | Routine | |
FDA Food code changes given to the person in charge. Recommended for health permit renewal.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: BBQ hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- 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: ice machine (accumulation of mold inside top surface and on deflector plate), crevice on the back of the oven (food debris accumulation).
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Outer Openings; Protected (repeated violation)
Observation: The side door near the 3-door dessert unit was observed with a gap between the door and door frame.
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
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08/27/2014 | Routine | |
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: A bucket was observed to be used to dispense ice from the ice machine.
Correction: Use a dispensing utensil with a proper handle to dispense ice from the ice machine to prevent contamination of the ice.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket on the middle door of the Master-Bilt freezer is damaged.
Correction: Repair or replace the Master-Bilt's door gasket in accordance with the manufacturer's specifications.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located at the 3 compartment sink was observed with cleaning tools in the sink basin.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the cleaning tools preventing its use.
- Outer Openings; Protected (repeated violation)
Observation: The door next to the dessert freezer was not observed to be tight-fitting.
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
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06/20/2014 | Routine | |
Facility maintains a good cleaning schedule to prevent the accumulation of grease and grime in the establishment. All temperature logs kept current.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored in fish and bbq between use.
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 and the container.
- Outer Openings; Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents (side kitchen door near dessert unit).
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
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01/10/2014 | Routine | |
Recommended for health permit renewal.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) pulled chicken in the refrigeration unit was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment and Utensils - Durability
Observation: The microwave is not designed and constructed to be durable.
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 - Good Repair and Proper Adjustment
Observation: The deflector plate in the ice machine was observed in a state of disrepair and damaged.
Correction: Repair the deflector plate 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 deflector plate, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ice machine deflector plate
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Outer Openings; Protected (repeated violation)
Observation: Kitchen doors were not observed to be tight fitting.
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
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09/06/2013 | Routine | |
- 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: grime accumulation around the dispensers of the soda machine.
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 high concentration of chemical sanitizer was found in the wiping cloth bucket.
Correction: Provide quat sanitizer at proper concentration of 200 - 400 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located at the triple sink 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 trash can preventing its use.
- Outer Openings; Protected
Observation: The side door of the food establishment is not protected against entry of insects and rodents.
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
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided a the hand washing lavatory at the triple 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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04/23/2013 | Routine | |
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the chicken box,
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.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quat sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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12/19/2012 | Routine | |
Restaurant representatives - add corrected or new information about Pollard's Chicken, 8370 Tidewater Dr., Norfolk, VA 23518 »