Received a copy of work orders for gasket repair to refrigeration units and final temperature gauge on dishwasher. Maintenance to do cleaning and repair of ceiling tiles, vents and floor tiles. Facility recommended for permit renewal. Food permit, copy of receipt and copy of application issued to kitchen chef.
- Warewash Machines, Temperature Measuring Devices (repeated violation)
Observation: Final rinse gauge on dishwasher not working properly.
Correction: Provide a functioning temperature measuring device for the final rinse for dishwasher so employees can routinely monitor the water temperature.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Line Saute box door in disrepair. Door not properly staying closed.
Correction: Repair the line Saute box door 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 line Saute box door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor tiles in disrepair and holding standing water.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Ceiling tiles and ceiling vents in need of cleaning. Floor drains 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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11/12/2015 | Follow-up | |
Certified food manager on duty to transfer Serv Safe certificate over to Norfolk food manager certificate. There is a $10 transfer fee. Spoke with manager about checking sanitizer line for proper sanitizer flow.
- Warewash Machines, Temperature Measuring Devices
Observation: Final rinse gauge on dishwasher not working properly.
Correction: Provide a functioning temperature measuring device for the final rinse for dishwasher so employees can routinely monitor the water temperature.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Line Saute box door in disrepair. Door not properly staying closed.
Correction: Repair the line Saute box door 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 line Saute box door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Insect Control Devices; Design and Installation
Observation: Insect control device does not retain the insects within the device. Fly glue traps observed hanging in kitchen.
Correction: Provide an insect control device that retains the insects within the device. Improper design of the device and dead insect collection tray could allow dead insect parts and injured insects to escape, rendering the device itself a source of contamination.
- Physical Facilities in Good Repair
Observation: Floor tiles in disrepair and holding standing water.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling tiles and ceiling vents in need of cleaning. Floor drains 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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10/28/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Short ribs cold holding at improper temperature.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Relocate food to a refrigeration unit that is maintaining temperature at 41 degrees or below.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located inside Pantry #2.
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 - Good Repair and Proper Adjustment
Observation: Prep unit was observed in a state of disrepair and damaged. Excess water observed in bottom of unit.
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets of the Pantry #2, Pantry 1, True 2 door fridge and Saute fridge are damaged/torn..
Correction: Repair or replace the door gaskets in accordance with the manufacturer's specifications.
- 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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08/22/2014 | Routine | |
Silver King prep unit registered at 41, 42 degrees. Spoke with chef concerning storage of personal items, temperature logs for dishwasher, keeping test strips in kitchen to test concentration of sanitizer. Observed temperature logs posted at refrigerated units. Observed employees handling product properly and providing good personal hygiene practices. Facility recommended for permit. Food permit, copy of receipt and copy of application issued to chef.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed torn/damaged door gaskets on Sautee fridge and True freezer. Recheck Silver King prep unit door gaskets. Seal on Silver King prep unit not secure.
Correction: Repair or replace the door gaskets in accordance with the manufacturer's specifications.
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12/19/2013 | Routine | |
Inspection conducted with chef. Engineering was called to address some issues in reference to refrigeration and lighting.
- Critical: Preventing Contamination from Hands (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Employee observed preparing a salad with bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, 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. Additional splash shield needed at handsink next to prep sink.
- Ventilation Hood Systems; Filters
Observation: Hood system in need of cleaning. Hood system scheduled for cleaning on 6-24-13 per sticker posted on hood system.
Correction: Alter or replace this equipment so that the filters can be easily removed for cleaning and replacement. Clean and sanitize hood system.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the salad 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 - Good Repair and Proper Adjustment
Observation: The door gasket of the True 2 door fridge is torn/damaged.
Correction: Repair or replace the True 2 door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Silver King prep unit at line was observed in a state of disrepair and damaged. Water observed in bottom of unit.
Correction: Repair the Silver King prep unit at line 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 Silver King prep unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: inside Silver King prep unit at line, equipment at cook line
Correction: Clean and sanitize these surfaces for food contact.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted under hood system.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Drains at dishwasher and handsink in kitchen 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Spray bottles at bar are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of spray bottles 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 daily. Temperature logs posted on units in kitchen were dated up until 05-12-13.
Correction: Maintain accurate temperature logs daily.
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06/03/2013 | Routine | |
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