Get Servesafe CFM certificate transferred over to the city of Norfolk certificate. Recommended for Health Department permit. Permit issued.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all wash basins used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all wash basins.
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01/22/2016 | Routine | |
Observed bleach and soap mixed together in sanitizer bucket. Informed staff that they should be in two separate containers.
- 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. Employee observed not washing hands between glove changes.
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.
- Thawing (corrected on site)
Observation: Improper methods used to thaw chicken and beef. Items observed on prep table thawing at ambient. Employee moved to walk-in cooler.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin. Owner removed hose from faucet.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the bathroom.
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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04/15/2015 | Routine | |
Recommended for permit renewal. Permit application filled out on site and owner will call and make payment over the phone.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: BBQ ribs observed hot holding at improper temperatures. Ribs observed at 101°F, they were cooked this morning before lunch. Fresh air exhaust for hood system discharges right above warmer unit. All foods from unit reheated and moved to heated cabinet. Owner states he may get an attachment added on to prevent the air from blowing in that direction.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the wall near breading area and wall behind convection oven 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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01/14/2015 | Routine | |
Proper glove usage and hand washing observed. Reviewed wash, rinse and sanitize procedure.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Chicken stored in walk-in over cabbage. PIC corrected immeditaley.
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- 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. Sanitizer observed >400ppm Cl. Corrected to 200ppm Cl
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: white utensil bin.
Correction: Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
- 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 sanitize basin. No sanitizer observed in sanitize basin. Corrected to 200pm Cl.
Correction: Provide bleach solution at proper concentration of 50-100ppm, at most 200ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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09/25/2014 | Routine | |
Reviewed triple sink setup and making sanitizer. Proper glove usage observed. Both small Jewett fridges are not holding proper temp, PIC removed bag of cheese that was recently placed in unit. No other PHF's stored in units, facility has ample refrigeration other than Jewett units. New Food Code changes given and new Form 1-B issued.
- Hair Restraints - Effectiveness
Observation: One employee 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw animals food stored improperly in walk-in fridge. PIC corrected and is devoting a rack to just raw meats.
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the glass door fridge.
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.
- Rinsing Procedures (corrected on site)
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order. Reveiwed triple sink procedure with dishwasher.
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04/09/2014 | Routine | |
Food code changes given and new Form 1-B's issued. Recommended for permit renewal. Pay permit fee and have hood system cleaned.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Chicken stored over fish in fridge. PIC corrected.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the bottom shelf of prep table is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Open boxes of single use items were found stored in customer area.
Correction: Store open boxes of supplies in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- 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.
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01/06/2014 | Routine | |
Issued more Form 1-B's. Proper glove usage observed.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (corrected on site)
Observation: The chemical sanitizer was too strong. Observed triple sink sanitizer too high. Corrected to 200ppm (quats).
Correction: Obtain a quaternary ammonium chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Metal pans were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean metal pans were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
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10/04/2013 | Routine | |
Walk-in has been repaired. New cooling unit inside and on top of fridge. No violations observed.
No violation noted during this evaluation. | 07/02/2013 | Follow-up | |
Walk-in holding ambient temperature of 44 degrees. Mr. Brown has already ordered the parts to repair unit and is only keeping uncut vegetables in there currently. Going to reinspect after repairs are made to clear fridge for PHF use. All PHF's currently stored in other refrigerated units.
- Hair Restraints - Effectiveness (repeated violation)
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.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: Walk-in not hlding proper temperature and observed several foods 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.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor ceiling material of one tile located above front of walk-in does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
Correction: Refinish or replace the indoor celing at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
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06/18/2013 | Follow-up | |
Facility is closed on Tuesday's and Mr. Brown is going to try and repair walk-in fridge.
- Hair Restraints - Effectiveness (repeated violation)
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.
- Critical: Package Integrity* (corrected on site)
Observation: Food from damaged packaging offered for sale or service. One large dented can with slight rust on lid.
Correction: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Chicken stored over fish.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Cloths - Wiping Cloths; Use Limitation (corrected on site)
Observation: Improper use of wet wiping cloths. Cloth observed on counter. No sanitizer bucket was observed at beginning of inspection.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Walk-in not hlding proper temperature and observed several foods 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.
- Kitchenware and Tableware (corrected on site)
Observation: Clean metal pans were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Correction: Store all tableware with food or lip-contact surface facing downward to prevent contamination prior to use.
- Indoor Areas - Surface Characteristics
Observation: The indoor ceiling material of one tile located above front of walk-in does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
Correction: Refinish or replace the indoor celing at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
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06/17/2013 | Routine | |
Walk-in holding proper ambient temperature. Temp logs in use.
No violation noted during this evaluation. | 03/25/2013 | Other | |
Spoke with repair man from Professional Heating and Cooling, he defrosted the coil in walk-in and added a defrost timer to defrost unit 4 times a day for 15 mins each. Had to turn off unit for about two hours to repair and turned on unit shortly before I arrived. Informal follow up 3/25 to check walk-in temp.
- Hair Restraints - Effectiveness (corrected on site)
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.
- Food Storage Containers; Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers. Dry goods.
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Thawing (corrected on site)
Observation: Improper methods used to thaw porkchops. Sitting in standing warm water.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
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03/22/2013 | Follow-up | |
Walk in not maintaining safe temp. Rear Jewette refrig not maintaining safe temp. Cook not wearing head covering. No temp logs being kept. No paper towels at rear hand sink. Ramona Brown did obtain food handlers card to exp 3/21/15. PHF out of temp longer than 4 hours were discarded voluntarily. 3 bags of unopened cheese were taken home. do not use walk in or other unit until safe temps maintained-recommend 36-38f.
No violation noted during this evaluation. | 03/21/2013 | Other | |
Walk-in still holding at a high ambient temp. Pan of collards cooling in walk-in, cooked a few hours before and moved to another unit. No other PHF's stored in walk-in.
No violation noted during this evaluation. | 03/15/2013 | Routine | |
Good refrigerator organization. Form 1-B's issued.
- 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.
- Food Storage Containers; Identified with Common Name of Food
Observation: Unlabeled food containers. Dry goods.
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. In water, temp was below 140.
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 140°F and the container.
- Gloves; Use Limitation (corrected on site)
Observation: Single-use gloves while worn during multi-tasked food preparation.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Critical: Cooling* (corrected on site)
Observation: Baked spaghetti, crabcake mix and yams noted not being adequately cooled to prevent the growth of harmful bacteria. All foods were prepared yesterday. PIC discarded.
Correction: Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Several foods out of temperature in walk-in. PIC states they cook, let cool at ambient and then put in walk-in refrigerator.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (corrected on site)
Observation: The chemical sanitizer was too strong. Bleach at <50ppm
Correction: Obtain a bleach chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
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03/14/2013 | Routine | |
Metal Stem thermometer wrong scale (50-500), need 0-220 f or a digital thermometer. Call R.F., mechanical inspector, about convection oven and requirements of ventilation. Recommended for Health Dept permit. Letter of authorization issued for business license.
No violation noted during this evaluation. | 01/17/2013 | Pre-Opening | |
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