Great job of maintaining proper food temperatures. Great job of date labeling foods for disposition.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Chef needs to obtain food handlers card per county ordinance.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Food - Food Labels (corrected on site)
Observation: EHS observed containers of that are not labeled.
Correction: Food packaged in a food establishment shall be labeled as specified in Law including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the glass front reach in is in poor repair. EHS observed a torn gasket on the glass front chef's reach in. Also, EHS observed duct tape on door, not easily cleanable.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the oven, fryer and grill has accumulations of grime and debris. EHS observed build up of grease and grim around oven, fryer and grill.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Using Drain Plugs
Observation: The refuse container used to store refuse/recyclables has no drain plug. EHS observed dumpster without drain plug.
Correction: Replace the drain plug to the refuse container.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering in kitchen and near restrooms is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaners not stored separately from insecticides or rodenticides. EHS observed insecticide stored with cleaners.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
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12/22/2015 | Routine | |
Ensure all critical violations are permanently corrected Many are repeat observations that can hinder food safety for patrons. Also facility is in need of deep cleaning to prevent pathogen growth and pest/rodent infestation.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Food worker with expired food handler card as required by city ordinance
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: sliced tomatoes @ 45F cold holding at improper temperatures on prep unit. PIC states been in unit since the AM. Items were discarded.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) pimento cheese spread, kraut, pickled onion in the refrigeration unit is not properly dated for disposition. Items either expired or date marking was not calculated correctly. Expired items were discarded.
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 desert reach in the dining area.
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 to the desert reach located in the dining area is in poor repair.Properly sealed refrigeration helps maintain units temperature. Also the caulking under the hood system is hanging loose where it can fall in the food being grilled and fried right underneath. Repair right away.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution used in wiping bucket at the waitress station was not at an acceptable concentration. Observed concentration was at 0ppm but corrected to 100ppm and EHS educated waitress on proper concentrations.
Correction: Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120°F.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Clean tableware were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in kitchen and dining area is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Facility in the kitchen noted in need of cleaning. Observed build-up and food debris under equipment, and walls. EHS recommend deep cleaning be done and a cleaning schedule be established.
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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08/07/2015 | Routine | |
Consumer Advisory "reminder" has been placed on the breakfast menu. The (*) is used for various different indicators as pricing which causing confusion for the customer. Recommend using a different symbols for the various indicators to remove confusion. Tongs were observed hanging on the oven handle exposing it to contamination as food worker walk by it. Corrected during inspection. One cutting board has been resurfaced while another still needs resurfacing or corrected. Recommend using deli paper or another proper cutting board on top of surface till the item can be corrected. Mop were observed hanging from fence in back but one had fallen on the ground contaminating the mop head. Recommend a proper mop hanger for air drying. Date Marking is in place. However, the dates on all products were one day off. Re-educated the food workers on the proper date marking procedure. No bare hand contact was observed. However, food worker was observed trying to put on gloves on with out washing hands after coming in from outside. EHS addressed the issue and was corrected during on the spot. Recommend re-educating personnel on proper glove dawning procedures. Prep unit was addressed by personnel stating mechanic did adjustments and unit is hold temperature much better. Drop Key service has stopped and products are now being delivered during operation per food worker (Dan). Floor still needs to be addressed. Some food workers still do not have valid food handler cards. Dan (food worker) states that they are getting them this evening. Personnel have made some good improvements.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Food handlers cards not current. Obtain food handler cards and have them available at the facility for inspections.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor floor material located in the kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Floor tiles are broken creating a non cleanable surface and harboring conditions fro pathogen growth that can spread through the facility.
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry. Observed mop stored in the mop bucket. Mops are required to be hung to dry with the mop head down in order to allow proper air drying in preventing pathogen growth and contamination of the handle.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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04/23/2015 | Follow-up | |
- Person in Charge
Observation: Employees are not inspecting the food receipt. Per food worker Sysco deliveries are drop key. All deliveries must be observed. This is a facilities first defense in preventing foods from entering the facility that may be contaminated or damaged.
Correction: Have employees routinely inspect food as they are received to verify that they are from an approved source, they are delivered at the required temperatures and they are stored in a manner that prevents contamination during shipment or transport.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Food handlers cards not current. Obtain food handler cards and have them available at the facility for inspections.
Correction: Train all employees in food safety as it relates to their assigned duties.
- 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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed sandwiches being prepared with bare hands. Train all food workers in the proper use of gloves and handwashing and to avoid bare hand contact with foods. Most foodborne illnesses are due to contaminated 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.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Observed dispensing utensils stored in dry foods with handles in the food contaminating the food.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Ham, prepared pimiento spread, sliced tomatoes and pork were cold holding at improper temperatures on the prep units. There is allot of heat generated from the cooking area so recommend either a temperature log or using time as a measure of control to ensure contaminated foods are not served.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition. The date of preparation is marked but not the consume by date so several items were missed and should have been thrown away days ago.
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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) prepared pimiento spread, prepared blueberry sauce and prepared BBQ sauce in the refrigerator, the food should have been discarded days ago.
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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory on the breakfast menu that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hoods, hood vents, under cooking equipment, plumbing at the cooking area and walls in the area.
Correction: Maintain nonfood-contact surfaces of equipment clean. Recommend a cleaning schedule. These conditions create pathogen growth, grease and food debris from hoods can drip on food and contaminate, and conditions create harboring conditions for pest and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean tableware were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Indoor Areas - Surface Characteristics
Observation: The indoor floor material located in the kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Floor tiles are broken creating a non cleanable surface and harboring conditions fro pathogen growth that can spread through the facility.
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
- Mops - Drying Mops
Observation: Mops not hung up to air dry. Observed mop stored in the mop bucket. Mops are required to be hung to dry with the mop head down in order to allow proper air drying in preventing pathogen growth and contamination of the handle.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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04/09/2015 | Routine | |
Facility did show very good date marking of food items, and also had very good separation of food products (i.e. raw vs. ready-to-eat). The back kitchen it is recommended that better/brighter lighting be used to meet minimum foot candle requirements.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75°F.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the walls behind both three compartment sinks has mold.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3-compartment sink in back are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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01/08/2015 | Routine | |
- All staff need health cards from Western Tidewater Health District (IOW, Franklin, or Suffolk).
- Sponges are not approved for use on clean food-contact surfaces.
- Ensure a thermometer is in the warmest part of all cold holding units.
- Good date labeling.
- Clean HVAC vents and fans
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces.
Correction: Provide chlorine at proper concentration of 50-200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Handwashing - Using a Handwashing Lavatory
Observation: (REPEAT) The handwashing facility located at the wait station 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 wiping bucket preventing its use.
- Insect Control Devices - Design and Installation
Observation: Insect control devices (fly strips) are located in kitchen near food storage/prep areas where dead insects may be impelled or fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition
Correction: oil build-up and loose caulking.
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08/28/2014 | Routine | |
- Sponges are not approved for use on food-contact surfaces.
- *McCall freezer observed at 39 degrees with food not frozen solid
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use, tongs hanging on dirty stove, knife lying on dirty surface, handle in chicken salad, scoop without handle in bread crumbs.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Heavily soiled wiping cloths in use.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheese, turkey, sliced tomato, raw tuna cold holding at improper temperatures in the prep unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. *Adjusted temperature of the unit.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit are 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 - Cutting Surfaces
Observation: The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Food-contact surfaces were observed soiled to sight and touch.
Correction: Clean and sanitize food-contact surfaces every four hours for food contact.
- 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: ENTIRE facility is in need of a deep cleaning, including but not limited to ice machine, HVAC vents, shelving.
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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11/21/2013 | Routine | |
- All staff are required to have current health cards by IOW County Code. This Department has record of 4 staff being current. Please comply within 2 weeks of inspection date.
- Vent hood needs cleaning
No violation noted during this evaluation. | 02/25/2013 | Risk Factor | |
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