FACILITY NOT OPEN AT TIME OF THIS INSPECTION NO FOOD BEING PREPPED OR SERVED NICE FACILITY
No violation noted during this evaluation. | 08/11/2015 | Routine | |
HAVE CFM REGISTER WITH THE CITY OF VA BEACH HEALTH DEPT DISCUSSED FOR ACTION NOT OPEN AT TIME OF INSPECTION, NO SERVING OR FOOD PREPERATION.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the hot holding unitis in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: stainless steel pans, canopener blade. buffer containers
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site) (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside of the ice machine
Correction: Maintain nonfood-contact surfaces of equipment clean.
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03/30/2015 | Routine | |
NOT OPEN , PREPPING OR SERVING AT TIME OF THIS INSPECTION
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Correction:
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Correction:
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: stainless steel pans residue inside
Correction: clean and sanitize properly
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Correction:
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: cooling unit fan cover old residue
Correction: keep unit clean
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01/14/2015 | Routine | |
NO FOOD BEING PREPARED OR SERVED DURING THIS INSPECTION FACILITY IS CLOSED
- 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: inside of the ice machine, storage containers for clean lids needs to be cleaned also the buffet line water containers
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen
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 - Cleaning Frequency and Restrictions
Observation: The fan cover on the walkin refrigerator 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.
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05/28/2014 | Routine | |
DISCUSSED. NOT PREPPING OR SERVING AT THE TIME OF THIS INSPECTION.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: metal shavings on can nopener blade
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the rolling cart 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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10/01/2013 | Routine | |
NOT PREPPING OR SERVING AT THE TIME OF INSPECTION
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. walk in freezer;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following utensils were observed soiled to sight and touch: STAINLESS STEEL PANS
Correction: Clean and sanitize these surfaces for food contact.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen
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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04/29/2013 | Routine | |
NOT PREPPING OR SERVING AT TIME OF THIS INSPECTION
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored in a location where it is subject to splash, dust or other contamination.THe floor of the walk in freezer
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- 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: unsder counter buffet warmers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The ceiling vent in the dishwash area 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.
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12/20/2012 | Routine | |
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