permit issued
No violation noted during this evaluation. | 10/30/2015 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. Sanitizing solution does not cover cloths.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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04/17/2015 | Routine | |
Certified food manager needs to be recertified. Additional certified food managers are needed here to ensure compliance with Virginia Beach city ordinance.
- Jewelry - Prohibition
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Hair Restraints - Effectiveness
Observation: Employee observed working in the food service area without proper hair restraint.
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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Employees' clothing hanging on wall hooks is in contact with boxes of syrup.
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
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09/30/2014 | Routine | |
Certification of certified food manager has expired. Must be recertified every 3 years in Virginia Beach.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use. Chemical sanitizing solution does not completely cover cloths.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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03/24/2014 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use. Sanitizer does not completely cover cloths.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Hand Drying Provision
Observation: No disposable towels were provided at one handsink.
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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09/16/2013 | Routine | |
Employees are not aware of employee health policy. I provided employee health information to be reviewed and signed by employees. This was noted as violation at previous inspection as well and information was provided at that time. There is no currently certifed food manager working today. Advised of Va Beach city ordinance requiring the presence of a certified food manager a minimum of 8 hours daily during operating hours.
- Critical: Employee Health* (corrected on site) (repeated violation)
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
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use. Some are on counters. Some are not immersed and hanging on sides of sanitizing buckets.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 150 degrees F while the actual temperature was 145 degrees F.
Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Boxes of single service items are stored on floor.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
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03/19/2013 | Routine | |
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