Simply Fresh Cafe And Market (01-6013), 180 Central Park Avenue, Virginia Beach, VA 23462 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Simply Fresh Cafe and Market (01-6013)
Address: 180 Central Park Avenue, Virginia Beach, VA 23462
Type: Full Service Restaurant
Phone: 757 226-7996
Total inspections: 9
Last inspection: 09/23/2015
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Inspection findings

Inspection date

Type
Good sanitary condition. Permit issued.
No violation noted during this evaluation.		09/23/2015Routine
Restaurant observed in very good sanitary condition.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Bottom of prep unit
    Correction: Clean and sanitize these surfaces for food contact.
01/26/2015Routine
No violation noted during this evaluation.07/23/2014Follow-up
Violations discussed during inspection.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: food in stand up refrigerator in kitchen 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.
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the refrigeration 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: Refrigerator was observed in a state of disrepair and damaged.
    Correction: Repair the refrigerator 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
07/17/2014Routine
Restaurant observed in very good sanitary condition.
No violation noted during this evaluation.		03/12/2014Routine
Refrigeration units have been repaired and are working properly.
No violation noted during this evaluation.		10/25/2013Routine
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: Cream, yogurt cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Handwashing - Using a Handwashing Lavatory (corrected on site)
    Observation: The handwashing facility located in the kitchen 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 items preventing its use.
  • Plumbing System Maintained in Good Repair
    Observation: Plumbing on 3 compartment in poor repair.
    Correction: Repair and maintain all plumbing components ans fixtures.
10/23/2013Routine
Advised: 1. Keep everything away from hand sink to ensure easy accessibility for hand washing. 2. Certified food manager expiration has expired. 3. Need to adjust reach in refrigerator to ensure proper cold holding at 41 degrees F for potentially hazardous foods. Violations discussed with manager.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: Yogurt cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
    Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165ºF for a stationary rack single temperature machine. The thermometer read 120 degrees F.
    Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
05/15/2013Routine
1. Check dish machine temp to ensure the rinse is not exceeding 200 degrees F. 2. Keep a close check on the glass refrigerator to make sure the internal temp does not exceed 41 degrees F. 3. Kitchen observed in very good sanitary condition.
No violation noted during this evaluation.		01/09/2013Routine

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