Observed employee health policy. All previous violations addressed. Application provided. Approved for permit.
No violation noted during this evaluation. | 01/06/2016 | Follow-up | |
Observed food handler cards and temperature charts. Did not observe employee health policy. Discussed with CFM not storing PHF/TCS foods in Haier Units until ambient temperatures are <38'F. Approved for permit when health policy is observed on site.
- Employee Health (repeated violation)
Observation: Facility does not have an Employee Health Policy.
Correction: Implement an Employee Health Policy consistent with the Employee Health Policy of Form 1 B of the 2013 FDA Model Code and its 2015 Supplement.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed personal food items stored with business food items.
Correction: Maintain separate storage spaces for personal and business food in designated areas to prevent potenial contamination.
- Temperature Measuring Devices
Observation: There were no temperature measuring devices located in all the cold holding units.
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: Prep Unit
Correction: Maintain nonfood-contact surfaces of equipment clean.
- 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.
Correction: Provide Bleach at proper concentration of 100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Premises - Maintaining Premises; Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Mops - Drying Mops (repeated violation)
Observation: Mops and brooms not hung up to air dry.
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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12/28/2015 | Routine | |
Observed food handler cards and temperature charts for the prep unit. Temperature charts are needed for ALL refrigeration units. Did not observed employee health policy. Restrooms are well maintained and stocked. Provided employee health policy. Health department permit needs to be displayed in public view.
- Critical: Employee - Responsibility of a Food Employee or an Applicant to Report to the Person in Charge*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by 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 if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella spp., Escherichia colo 0157:H7, Hepatitis A virus or Norovirus.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered containers of banana smoothie mix beneath the counter.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods 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: Ice machine motor equipment observed in need of grill cover.
Correction: Reinstall the grill cover 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. Replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Did not observe sanitizer bucket behind the front counter in food operations area.
Correction: Provide Bleach at proper concentration of approximately 50 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Critical: Handwashing - Using a Handwashing Lavatory*
Observation: The handwashing facility located in the back is blocked by large boxes and containers, 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 boxes and containers preventing its use.
- Handwashing Cleanser; Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory behind the front counter. Also, observed hand soap mixed with water.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. Hand soap mixture should not be mixed with water because it will deplete the cleaning capabilities of the product.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided a the hand washing lavatory in the back for the 3 compartment sink.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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06/08/2015 | Routine | |
Observed well maintained facility and restrooms. Provided temperature charts.
- Food Storage; Prohibited Areas (repeated violation)
Observation: Observed personal food items stored with business food items.
Correction: Designate a separate area for personal items to prevent contamination to business food items.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) food products 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.
- Mops - Drying Mops (repeated violation)
Observation: Mops and brooms not hung up to air dry.
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.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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05/12/2014 | Routine | |
Did not observe temperature charts, employee health policy. Application provided.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed several containers of unwrapped or uncovered smoothie mix base behind the front counter.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage; Prohibited Areas
Observation: Observed personal employee food items stored above ready to eat foods for customers in the Coke a Cola refrigerator in the back.
Correction: Relocate food storage to an approved area until the source of contamination is eliminated or removed.
- Food - Miscellaneous Sources of Contamination
Observation: Oranges were observed stored in non food grade containers (shopping bags) in the prep unit.
Correction: Store food items in approved food grade containers.
- Consumer Advisory: Consumption of Animal Foods that are Raw, Undercooked, or Not otherwise Processed to Eliminate Pathogens
Observation: Did not observe a consumer advisory for allergy awareness.
Correction: Provide displayed information concerning potential allergies.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-use utensils were observed reused dispensing food items.
Correction: Discontinue the reuse of single-use utensils for dispensing. Items should be disposed of after first use.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink in the employee restroom was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Hand Drying Provision
Observation: No disposable towels were provided a the hand washing lavatory for employees.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair
Observation: Beverage cooler and main prep unit is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Both equipments are in need of a defrost.
- Mops - Drying Mops
Observation: Mops and brooms not hung up to air dry.
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.
- Critical: Toxics - Medicines - Restriction and Storage*
Observation: Personal medications of diet supplements were observed next to food items.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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10/30/2013 | Routine | |
Form 1B given to PIC. Ensure that all dishware is washed, rinsed, and sanitized at the 3-vat when cleaning.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: Personal food being cleaned/stored in the back handwashing basin.
Correction: Discontinue to use the handwash station for preparing food. This station must be used in accordance with the manufacturers operating procedures.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Employees are not using the dressing rooms or lockers provided.
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
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04/02/2013 | Routine | |
Restaurant representatives - add corrected or new information about Smoothie Mania, 300 Monticello Ave., Norfolk, VA 23510 »