Two CFM certifications will expire in May per Norfolk City Code.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of grime and debris on the following food contact surfaces: Sundae stemware.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the blender at the bar 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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02/01/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Food 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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10/27/2015 | Routine | |
Employee health forms signed by employees are not 2013 compliant. Updated form provided to CFM. One employee that is not currently working has invalid food card.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Reach-in freezer next to dessert cooler in kitchen was observed out of temperature range and allowing foods to thaw..
Correction: Repair the freezer 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 freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with limescale and food debris stuck inside spray arm parts - this may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Area under dishwashing machine and connected drain boards in the kitchen, and floor under bar equipment 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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08/04/2015 | Routine | |
eFoodHandler.com cards not accepted - approved class flyer provided to PIC.
Sanitizer dispenser is pumping out QAC at 150ppm - watch bucket concentrations until EcoLab can evaluate.
Permit was issued to PIC.
- Equipment - Good Repair and Proper Adjustment
Observation: 4 drawer unit was observed in a state of disrepair and damaged. Drawer missing from unit
Correction: Repair the drawer 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 drawer unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. PIC stated a new unit has been approved and is on order.
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05/04/2015 | Routine | |
Ensure all food handler cards are up to date. Spray arms of dishwasher clogged in some spots - management stated it is serviced every Wednesday.
- 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.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located at the bar 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 drain pan preventing its use.
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02/09/2015 | Routine | |
Hood system is due for routine cleaning. Online food handler flyer for approved class provided to CFM. Date marking and labeling is very good in the establishment.
- Food Storage - Clean and Dry Location
Observation: Food stored uncovered in the walk-in cooler, under the fans, where it is subject to dust or other contamination.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Raw chicken tenders cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food containers were found stacked wet after cleaning and 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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11/12/2014 | Routine | |
Establishment is using time as a public health control for certain food items on salad bar. Online food handler flyer provided to PIC. Foods are not kept in drawers under grill top over night, which is good practice since the unit is not keeping an ambient less than 41 degrees F. Sanitizer buckets are all at good concentration to start service. Dishwasher is run before opening to ensure it is up to temperature before the first items are run through the unit. Glass door unit - door broke off and is not in use. Digital thermometers on site with cooks and sign to inform customers is in place.
- Equipment and Utensils, Air-Drying Required
Observation: Food containers were found stacked wet.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of moisture that may encourage microbial growth.
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08/26/2014 | Routine | |
Post sign to inform customers that the most recent inspection report is available. Get temperature strips for hot water dish washer. Ensure hood filters are tight fitting. Manager stated stack s due to be cleaned this month. Permit issued.
- Utensils - In-Use; Between-Use Storage (corrected on site)
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.
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05/27/2014 | Routine | |
Great hand washing observed. Temperature logs should be kept for all cold holding equipment - one cooler missing, temperature charts provided to PIC. 2013 Food Code changes provided to PIC. No violative conditions observed during this inspection.
No violation noted during this evaluation. | 02/10/2014 | Routine | |
Excellent hand washing and cooling methods observed.
No violation noted during this evaluation. | 10/11/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Phfs on prep units cold holding at improper temperatures - voluntarily discarded by CFM.
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site) (repeated violation)
Observation: The following utensils were observed soiled to sight: plates.
Correction: Ensure employees clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Glasses @ waitress station & plastic containers on drying rack were found stacked 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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07/23/2013 | Routine | |
Permit issued
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Dishware were found stacked 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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04/15/2013 | Routine | |
PIC called maintenance on both issues to be corrected today. All employees need evidence of foodhandler's cards on premises.
- Employee Health (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virusor Norovirus.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) potato salad and cut tomatoes 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The drain under the dishwasher was observed in a state of disrepair and damaged.
The dessert cooler is in need of repair.
Correction: Repair the drain.
Until the lowboy is fixed, do not place any foods in the non- working unit.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site) (repeated violation)
Observation: Observed accumulations of grime and debris on the following food contact surfaces: clean dishware the inside of the ice machine
Correction: Clean and sanitize these surfaces for food contact.
- 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 insides of the compartment under the fryers and the outsides of the ice buckets and the inside of the reach in freezer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The ice machine area 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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01/28/2013 | Routine | |
Restaurant representatives - add corrected or new information about Ruby Tuesday #4156, 1201 Military Hwy., Norfolk, VA 23502 »