- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer is not calibrated to ensure accuracy. Thermometer in prep unit was reading at 46 degrees and all food in unit was holding between 38 and 40 degrees. Ensure thermometer is in proper calibration.
Correction: Calibrate or replace food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Grill filters observed soiled and coated with grease and debris.
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.
|
11/12/2015 | Routine | |
| No violation noted during this evaluation. | 06/05/2015 | Follow-up | |
Section 53 - 3170 - Freezer floor, contractor lined up and to be there on June 1st to make repair to freezer floor.
Section 53 - 3180 - Cleaning - Much improvement made in cleaning process and overall cleanliness of facility. Walls behind equipment still in need of a thorough scrubbing and sanitizing.
Section 54 - 3200 - Filters in hoods - cleaning of filters improved, however, frequency still needs improvement and hoods still in need of a light cleaning.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor in walk-in freezer, prying up and rolling. (work order already submitted.)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors walls and ceilings behind, under and over equipement noted in need of cleaning.
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system over the fryer and the grill area are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition, remove and clean as often as needed to prevent accumulation.
|
05/28/2015 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the freezer, mcall reach in and the bev aire reach in.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Equipment - Cutting Surfaces (repeated violation)
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.
- 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: floor of the walk-in freezer, sides of fryer, down between fryer and mc call freezer, front of fryer, sides and front and inside of grill, alongside top of sandwich prep table around the edges of the lexans.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the prep table around the tops of the lexan containers was observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment 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.
- Physical Facilities in Good Repair
Observation: Floor in walk-in freezer, prying up and rolling. (work order already submitted.)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors walls and ceilings behind, under and over equipement noted in need of cleaning.
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system over the fryer and the grill area are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition, remove and clean as often as needed to prevent accumulation.
|
05/15/2015 | Routine | |
All managers have current servesafe certification. However, employees have unapproved food handlers cards not accepted by the Suffolk Health Department. Please have those employees that are expired or not holding a current copy of a food handlers card issued by the Suffolk Health Department obtain one immediately.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the bev aire 2 door reach in.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) on top of the burger holding freezer next to the grill and the two on prep table next to fry area 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 and Utensils
Observation: Food contact surfaces of the table under the burger/bun conveyor was observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the lid on the sandwich table and behind the lid on the sandwich table has accumulations of grime and debris. Also the hood and inside of the fryer doors was observed with an accumulation of grease.
Correction: Clean the equipement at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The walls behind equipment, particularly behind fryer area and ceiling throughout kitchen noted in need of cleaning.
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. Accumulations of grease observed over fryers.
Correction: Maintain hood system vent filters in a clean condition.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned (bathroom exhaust vents, a/c vents throughout kitchen, exhaust vents on equipemnt.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
|
11/13/2014 | Routine | |
Front door of facility open upon arrival. Door must remain closed to prevent nuisance entry.
Employees require current Suffolk health cards. Obtain cards within 30 days.
Cooling process reviewed, but not observed. Current process as described by staff is not acceptable. Proper cooling reviewed in detail with PIC and manager and will be implemented immediately.
Hot and cold holding temps taken every two hours. Documentation provided.
All above information reviewed with PIC.
- Hair Restraints - Effectiveness
Observation: Hair of female employee observed to be unrestrained.
Correction: Employees must maintain proper hair restaint as to prevent contamination of food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Multiple unprotected food items observed.
Correction: Provide and maintain protective covering as to prevent contamination.
- Food Storage - Clean and Dry Location
Observation: Ice cream mix stored on floor of walk in cooler.
Correction: Maintain ice cream mix at least six inches off of floor during storage.
- Temperature Measuring Devices - Ambient Air and Water
Observation: No visible thermometers observed inside of multiple refrigeration units.
Correction: Provide visible thermometers located at the front of each unit.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Sanitizing bottle hanging off of side of hand sink.
Correction: Remove sanitizing bottle as sink is for handwashing and no other purpose.
|
05/02/2014 | Routine | |
All employees have current Suffolk health cards.
All cold/hot holding temps (food and equipment) taken six times daily. Documentation provided.
Quats used as sanitizer. Test kit provided and properly demonstrated.
Sanitizing buckets provided throughout kitchen area- 200ppm.
Employee health policy reviewed and in place. Reportable illnesses also reviewed.
Good handwashing observed.
Insert pan with mayo overfilled. Remove 1/4 product to allow for adequate cooling throughout.
All information reviewed with PIC.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unprotected food items observed inside of multiple refrigeration units.
Correction: Provide protective covering to prevent contamination.
|
05/08/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Sonic Drive-In, 1536 N Main. St., Suffolk, VA 23434 »