| No violation noted during this evaluation. | 01/07/2016 | Routine | |
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.
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08/20/2015 | Routine | |
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: The temperature measuring device in one refrigerator 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.
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03/30/2015 | Routine | |
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in one prep refrigerator.
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 (repeated violation)
Observation: The temperature measuring device in the other prep refrigerator 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Roof/ceiling is not maintained in good repair and is leaking in center aisle of walk-in refrigerator.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/22/2014 | Routine | |
Refrigerator door was not completely closed causing cheese to be in temperature danger zone.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shredded cheese is cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: The temperature measuring device in one refrigerator 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station in back kitchen is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities in Good Repair
Observation: Ceilings in walk-in refrigerator and in office are leaking.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary ammonium solution being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Concentration is too strong.
Correction: Utilize only concentrations that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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08/18/2014 | Routine | |
Health department permit issued.
- Temperature Measuring Devices
Observation: The temperature measuring device in one cold unit 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in one cold prep unit.
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 (repeated violation)
Observation: The handwash station at the take-out window is being used for purposes other than washing hands. Spray sanitizer bottle and cloth are stored in it.
Correction: The handwash facility identified above is to be used for washing hands only
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03/24/2014 | Routine | |
Employees have signed copies in file of training information presented. Information that was shown to me did not indicate that the big 5 illnesses were covered in the training. I provided information so that it can be covered in employee training and signed by each.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by 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 if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Fingernails - Maintenance (corrected on site)
Observation: Food employee with ungloved artificial nails observed handling exposed food.
Correction: Ensure all employees who wear ungloved artificial nails or fingernail decorations other than nail polish do not handle food.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Beans hot holding at improper temperatures. Operator discarded.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
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11/18/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pico de gallo (diced tomatoes) cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station is being used for purposes other than washing hands. (wisk in it)
Correction: The handwash facility identified above is to be used for washing hands only
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Door is not tight-fitting. The take-out window is not always closed between uses.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Pests - Controlling Pests*
Observation: There are small gnats, fruit flies at front service area.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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07/15/2013 | Routine | |
Health department permit issued. Good inspection. Recommend additional certified food manager as there is just one employed at this location.. Virginia Beach city ordinance requires presence of CFM a minimum of 8 hours daily during operation.
No violation noted during this evaluation. | 03/14/2013 | Routine | |
I provided additional employee health information, including Big 5 Illnesses and information to be reviewed and signed by employees.
No violation noted during this evaluation. | 01/15/2013 | Routine | |
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