Spoke to CFM on site in regards to inspection. No violations present.
No violation noted during this evaluation. | 01/27/2016 | Routine | |
Spoke to CFM on site in regards to inspection. No violations present.
No violation noted during this evaluation. | 10/28/2015 | Routine | |
Spoke to CFM on site in regards to inspection. No violations present. Recommend renewal of Health Dept. Permit. Permit will be issued when payment has been received and processed. Left past due invoice on site. CFM Certificate to be changed over to Norfolk CFM Certificate.
No violation noted during this evaluation. | 07/27/2015 | Routine | |
Spoke to CFM on site in regards to inspection. Informed CFM to transfer Chesapeake CFM Certificate to City of Norfolk CFM Certificate.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in freezer.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of cleanes are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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04/23/2015 | Routine | |
Spoke to CFM on site in regards to inspection. No violations present. Left CFM Schedule on site.
No violation noted during this evaluation. | 01/22/2015 | Routine | |
Spoke to CFM on site in regards to 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.
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08/26/2014 | Routine | |
Spoke to CFM on site in regards to inspection. Recommend renewal of Health Dept. Permit. Permit issued.
- 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.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in fridge.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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05/28/2014 | Routine | |
Spoke to CFM on site in regards to inspection. Reattach light cover in walk-in freezer. Discussed changes to Federal FDA Food Code. Left new Federal Form 1Bs and FHC Schedule on site. Recommend renewal of Health Dept. Permit. Permit will be issued when payment has been received/processed.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Utensils - In-Use; Between-Use Storage
Observation: In-use utensils improperly stored 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.
- 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 QAC Test Paper test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in freezer.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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02/25/2014 | Routine | |
Spoke to CFM on site in regards to inspection.
- 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
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Pests - Controlling Pests*
Observation: Methods are not being used to control pests
Correction: When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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11/21/2013 | Routine | |
Spoke to CFM on site in regards to inspection. No violations present.
No violation noted during this evaluation. | 06/18/2013 | Routine | |
Spoke to CFM on site in regards to inspection. Recommend renewal of Health Dept. Permit. Permit application left on site. Permit will be issued when payment has been received/processed.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- 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 QAC Test Paper test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Physical Facilities in Good Repair (repeated violation)
Observation: Three compartment sink is not maintained in good repair (Leak at the middle joint under the second sink).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/19/2013 | Routine | |
Spoke to Manager on site in regards to inspection.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor. Or Food stored less than 6"" above the floor (biscuits in the walk-in fridge).
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Hand Drying Provision
Observation: No disposable towels were provided a the hand washing lavatory in the back area near the walk-in fridge.
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 in Good Repair
Observation: Three compartment sink is not maintained in good repair (leak at the middle joint under the second sink).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/18/2012 | Routine | |
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