There were no critical violations during time of inspection.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. 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.
- Food Storage - Clean and Dry Location (repeated violation)
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, dust, or other contamination to prevent contamination.
- Equipment - Good Repair and Proper Adjustment
Observation: Food prep refrigertion door cover was observed in a state of disrepair and damaged.
Correction: Repair the food prep refrigeration door 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. If unable to repair the food prep refrigeration door cover, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the hand 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
- Dressing Rooms - Using Dressing Rooms and Lockers (repeated violation)
Observation: Employees are not using the dressing rooms, designated area 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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01/13/2016 | Routine | |
Restaurant in very good sanitary condition!
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use.
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.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the slat shelving has 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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06/17/2015 | Routine | |
Violations were discussed and corrected after inspection.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.No lid and no straw.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. 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.
- 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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- 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: Ice machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: Plumbing connections at the 3 compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Dressing Rooms - Using Dressing Rooms and Lockers (repeated violation)
Observation: Employees are not using the dressing rooms, designated area 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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03/12/2015 | Routine | |
Employee illness reporting forms left with PIC. Restaurant in good sanitary condition!
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Employees are not using the dressing rooms, designated area 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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09/05/2014 | Routine | |
No violations - good food temperatures and establishment observed clean and sanitary. Manager is taking re-certification class soon for CFM.
No violation noted during this evaluation. | 04/29/2014 | Routine | |
Received call from the restaurant manager that the lowboy prep unit that was improperly cold holding potentially hazardous foods has been repaired and is maintaining 41 degrees Fahrenheit or below. Refrigeration condenser was replaced on unit.
No violation noted during this evaluation. | 01/15/2014 | Other | |
Observation discussed and/or corrected during inspection. Foods that were cold holding improperly were relocated to the walk in refrigerator. Discussed with employees to not use unit for cold holding until mixed. Manager is to contact EHS when unit is repaired. Observed facility in good sanitary condition.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potentially hazardous foods cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Cooling, Heating, and Holding Capacities
Observation: Dessert prep is not maintaining potentially hazardous foods 41°F or below.
Correction: Repair or replace the refrigeration unit to ensure food items are held at the proper cold holding temperature of 41°F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
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01/06/2014 | Routine | |
Violation corrected during inspection, individual employee health sheets given. Each employee is to read, understand, and sign to keep on file. Observed facility in great sanitary condition with good practices!
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to 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 any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
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09/06/2013 | Routine | |
Complaint inspection pertaining to sanitation with hand washing and glove usage. Spoke with owner of establishment in detail about the importance of handwashing and glove usage. Owner was aware of the situation before the time of the visit. At the time of the visit food employees handling foods were wearing gloves upon entrance. After speaking to all employees at the time of the visit all stated they continuously wash their hands and use gloves. Also, observed employees washing their hands. Owner will be speaking to all employees to ensure the situation doesn't come up again. Any food that is specifically for an employee will be properly handled as well. Complainants will be contacted to relay the findings during my time of visit.
No violation noted during this evaluation. | 08/02/2013 | Complaint | |
Violation discussed with CFM. Employee health sheets given out to be posted and for each employee to sign. Facility maintained in good sanitary condition!
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walk-in units noted in need of cleaning (food debris in the bottom).
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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05/03/2013 | Routine | |
Discussed observations with PIC. Violations were corrected during inspection. Clean working kitchen!
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring device located reach-in unit is not easily readable.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Mops - Drying Mops (corrected on site)
Observation: Mops 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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01/03/2013 | Routine | |
Restaurant representatives - add corrected or new information about Sonic Drive-In (01-3022), 1769 Laskin Road, Virginia Beach, VA 23451 »