Records indicate one personnel requiring food handler cards. Front reach in requires a thermometer due to milk, juice and fruit storage. Food handler cards are required by City ordinance sec 49. Violation is a class 1 misdemeanor.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. EHS observed no food handler cards fro several food workers as required by city ordinance sec 49. No one shall work with food with out obtaining a food handler card prior to working with food. Violation is a class1 misdemeanor.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints. EHS observed food worker preparing food a customer upon entering facility.
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
- Critical: Equipment and Utensils - Multiuse, Characteristics* (corrected on site)
Observation: The food contact surface of the spatula is not safe. EHS observed utensil with cracks no longer useable for food contact use.
Correction: Repair or replace the utensil to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. PIC discarded item.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the front reach in refrigeration in dining area.
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.
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring device in the low boy reach in behind counter was not properly located in the warmest part of the unit. EHS observed thermometer in back. PIC moved thermometer to the front as required.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the front handwashing sink. PIC restocked towel dispensing unit.
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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01/22/2016 | Follow-up | |
DO not turn refrigeration units off at night. Food handler cards must be current with in 2 weeks from today's inspection date. Use food thermometer through the day to ensure foods are maintained at 41F or below. Hair restraint in place and handwashing observed.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. EHS observed no food handler cards fro several food workers as required by city ordinance sec 49. No one shall work with food with out obtaining a food handler card prior to working with food. Violation is a class1 misdemeanor.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: EHS observed whole tomatoes and green pepper that were split open and bruised is unsound or adulterated.
Correction: Ensure food is safe and unadulterated. PIC discarded items
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ham, turkey tomatoes, tuna salad, pastrami, cold cuts, chicken, salami and streak on prep unit (44 to 57F) cold holding at improper temperatures. PIC states the units are cut off at closing and turned on in the morning. DO NOT turn units off at night due to the time ti takes for unit to be cold enough to maintain foods at 41F or below.
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. PIC discarded food items and replaced foods from the walk in refrigeration. EHS checked new food items fro proper temperature.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees C/F) located in the front reach in refrigeration is not accurate.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the counter reach in refrigeration..
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the front hand sink is being used as a dump station. EHS observed ice dumped in sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the front handwashing sink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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12/29/2015 | Routine | |
In general, the restrooms and dining area were visibly clean and properly stocked. Proper hair restraints and handwashing procedures were observed. Many discrepancies were corrected during the inspection. PIC was knowledgeable on all food safety questions. Facility had good label and date marking on all food items and maintained daily temperature logs.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Some employees do not have Food Handler certification.
Correction: Train all employees in food safety as it relates to their assigned duties. The City of Suffolk Ordinance Sec. 40 states that all food workers must have food handlers certification prior to working with food. Ensure all food workers have valid food handlers certification completed in two weeks of inspection.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. A FDA Form 1B was provided to PIC as a possible method of notifying employees of reporting procedures.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: The service / food prep area did not have any wiping clothes available for spills on food contact surfaces etc...
Correction: Ensure cloths used for wiping food spills are not used for any other purpose and held in a chemical sanitizer at a concentration as required by food code.
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring device in the reach in refrigeration below counter was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Refuse - Covering Receptacles
Observation: Observed refuse containers stored in the establishment containing food residue wastes without lids in the kitchen and service area..
Correction: Cover all waste containers when not in continuous use. Uncovered receptacles promotes bad odors and pest and rodent harboring conditions.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory behind the service counter.
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: Food debris and soil build up was noted in need of cleaning under the roll out equipment in the service area and in the floor sink under the 3-vat sink.
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. Process prevents pest and rodent harboring conditions.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.Mop in the back observed lying on the floor.
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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12/23/2014 | Routine | |
NOTES:
- Ensure that all cold-holding units are set to a temperature below 40 degree F to prevent temperatures from rising, especially during busy peaks.
- Ensure that all walk-ins have a proper working thermometer placed near the front of the walk-in.
- Reorganize dry storage area in order to designate employee storage area for a small portion of the rack.
- Ensure that all foods that must be reheated are heated to a minimum temperature of 165 degree F or above, then hot-held at 135 degree F for serving.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: Reviewed Food Handler's card list with manager. All employees are not up-to-date as of 23 Jul 14.
Correction: All current employees must obtain a Food Handler's card per City of Suffolk Ordinance Section 40-27.
- 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, 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, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Plastic trays were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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07/24/2014 | Routine | |
Employee on duty requires a current Suffolk health card. Obtain card within 30 days of inspection. Also be advised that online issued cards and cards issued by health districts other than Western Tidewater are not accepted at this time.
Quats used as sanitizer. Test kit provided. 3x sink properly set up. Reviewed with staff proper sanitizing level as well as proper use of test kit.
Reheating procedure reviewed with employee on duty. Employee advised that meatballs are heated in microwave to 150F-155F then placed in hot well. Reheating by microwave requires meatballs to be cooked to at least 165F. If a stove were an option then reheating to 135F would be acceptable as long as meatballs were not leftover, whereas reheating to 165F would be necessary. Although meatballs in hot well were observed to be 137F, employee rapidly reheated to 165F in microwave.
All information reviewed with PIC.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Mesh drain cover observed in hand sink with food debris.
Correction: Remove mesh drain cover and use hand sink for handwashing purposes only.
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02/12/2014 | Routine | |
Employees require current Suffolk health cards. Obtain cards within 30 days of inspection.
Quats used as sanitizer. Test kit provided and properly demonstrated- 200ppm.
Handsink observed used for washing spoon. Handsink is for handwashing purposes only.
Employee health policy reviewed and in place. Reportable illnesses also reviewed.
Regular hot/cold holding temps taken and documented 2x daily.
Personal items observed stored in dry goods area. Remove.
All information reviewed with PIC.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meatballs observed hot holding at insufficient temperature of 129F.
Correction: Rapidly reheat meatballs to 165F then hot hold at 135F. PIC voluntarily discarded meatballs.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Glass cleaner/rag hanging on side of hand sink.
Correction: Remove and properly store cleaning supplies.
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05/22/2013 | Risk Factor | |
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