Temperature logs kept current. Kitchen maintains a cleaning schedule that prevents the accumulation of grime and debris of the physical facilities. Ensure slicer is cleaned and sanitized between different food product. Recommended for health permit renewal.
- Food Contact Surfaces; Cleanability* (corrected on site)
Observation: The food contact surface of the mint grinder is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Repair or replace the mint grinder to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site) (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside the beer cooler under glasses (food residue).
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of the slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
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06/03/2015 | Routine | |
Food manager certification and food handler card class schedules were given to the establishment.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to posses a certified food service manager's card.
Correction: Obtain a valid food manager certification card.
- Food Storage Containers; Identified with Common Name of Food (corrected on site)
Observation: The flour container was not labeled.
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) food 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 - 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: inside the beer cooler used to store milk, inside the soda gun holder.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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01/14/2015 | Routine | |
Ensure temperature logs for food and refrigerators are kept up to date to ensure cooling units are working at all times. Recommended for health permit renewal.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: taco meat cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine santizer test kit (white strips) so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The handwashing sink basin in the kitchen was observed in a state of disrepair and damaged.
Correction: Repair the handwashing sink basin 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 handwashing sink, 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 (mold accumulation).
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: The ceiling tile and wall in the kitchen is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- 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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05/28/2014 | Routine | |
Ensure a small diameter probe food thermometer is accessible in the establishment. Ensure a certified food manager is available in the establishment during all operating hours. Certified food manager and food handler card schedule given to the establishment.
- 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. The person in charge failed to posses a certified food service manager's 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.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QAC and chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- 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: inside the toaster
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Conformance with Approved Procedures (corrected on site) (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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02/11/2014 | Routine | |
Maintain a regular cleaning schedule to help prevent the accumulation of grime and debris in the facility.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to posses a certified food service manager's card.
Correction: The person in charge shall obtain a food service manager certification. All employees handling food in the establishment shall obtain a food handler card or food manager certification.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QAC test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- 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 (mold accumulation)
Correction: Maintain nonfood-contact surfaces of equipment clean.
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10/02/2013 | Routine | |
Recommended for health permit renewal.
- 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 quaternary ammonium test kit (orange strips) so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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05/22/2013 | Routine | |
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) ribs and ground beef in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the sandwich prep unit.
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 - 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: the gasket and around the lip of the chest freezer, along the grill, inside the oven, on the side of the deep fryer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the kitchen by the triple sink.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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03/26/2013 | Routine | |
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