Permit Rec./ Sent to Corporate. Observed email registration of all managers to attend Serve Safe Class. Slushie machine leaking - maint. order has been put in.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to posses a certified food service manager's card.
Correction:
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Foods in under counter reach in refrigerator under make unit were cold holding at improper temperatures
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.
- Nonfood Contact Surfaces (corrected on site)
Observation: Gaps were observed in the ventilation hood system.
Correction: Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometers needed in all units.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment needs to be checked to make sure equipment is functioning properly: Traulsen had build up of ice outside of door and inside and two door undercounter reach in refrigerators under make units were unable to hold proper cold holding temperatures.
Correction: Repair the above equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the above equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime observed in the ice dispenser at the drive thru.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (corrected on site)
Observation: The inside of the traulsen reach in freezer needs to be cleaned.
Correction: Clean the surface at a frequency necessary to preclude accumulation soil/ice buildup.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces were observed with accumulations of debris and soil: shelving in dry storage, shelves under counters and on top of equipment throughout facility.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil/debris that could attract pests.
- Non-Food Contact Surfaces
Observation: Clean behind drive thru fountain drink machine where accumulation of debris was observed.
Correction: Clean the surface 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: Facility in need of cleaning: floors, walls and ceilings.
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.
|
12/31/2015 | Routine | |
PICs have till end of December to complete CFM class and have certificates transferred to Norfolk. Managers CFM has expired.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to posses a certified food service manager's card.
Correction:
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Exclusions and Restrictions, Removal - Approval and Documentation
Observation: No documentation of health policy provided for confirmation for food handlers.
Correction: Provide documentation of health policy for each employee - stating when an employee is to report an illness to his/her manager.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor in the Walk In Refrigerator.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Non-Food Contact Surfaces
Observation: Non-food contact surfaces throughout facility were in need of cleaning: lower shelves on prep units, shelves throughout facility.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Covering Receptacles (corrected on site)
Observation: Outside refuse container was uncovered.
Correction: Cover all waste containers when not in continuous use.
|
10/06/2015 | Routine | |
Spoke with manager about single service items and how they're best stored. Called office to verify food handlers. All workers present are holders and are current. Ventilation needed in restrooms.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the refrigeration and hot holding units throughout the kitchen.
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Paper wraps used to hold food items and condiment containers were observed stored unprotected at the storage shelf in the rear kitchen
Correction: Store all paper wraps, condiment containers and other single service items, in the original protective package to protect from contamination until used.
- Ventilation - Mechanical Ventilation
Observation: Ventilation is not sufficient to keep rooms free of excessive obnoxious odors in the male and female toilet facilities in the customer seating area.
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
|
07/01/2014 | Routine | |
CFM on site. He stated two shift managers are due to take ServSafe exam soon and left Food Handler information. Also discussed possibility of special food handlers class. Current CFM has ServSafe certificate that he needs to transfer to a Norfolk certificate. Recommended for permit renewal. Permit issued.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Hood system was observed in a state of disrepair, gap between hood filters.
Correction: Repair the filters to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the filters, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
|
03/07/2014 | Follow-up | |
Not recommended for permit at this time. Will follow up and meet CFM. Proper hand washing and warewashing observed.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to posses a certified food service manager's card.
Correction: A certified food manager should be on site during all food preparation.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the drive thru side under-counter fridge.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Hood system was observed in a state of disrepair, gap between hood filters.
Correction: Repair the filters to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the filters, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: soda nozzles for drive thru machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
|
01/28/2014 | Routine | |
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Hot Oil Filtering Equipment
Observation: The filter for the hot oil filtering equipment is not readily accessible.
Correction: Replace or alter the hot oil filtering equipment as necessary to provide an easily accessible filter. This is necessary to facilitate and ensure effective cleaning of the unit (See 12 VAC 5-421-1100 & 12 VAC 5-421-1110).
- Cooling, Heating, and Holding Capacities
Observation: cooler is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional coolers necessary to maintain food items at temperature. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment and Utensils, Air-Drying Required
Observation: pans were found stacked 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.
- Refuse - Using Drain Plugs
Observation: The refuse container used to store refuse/recycbles has no drain plug.
Correction: Replace the drain plug to the refuse container.
|
10/31/2013 | Routine | |
Bottom door seal on walk in cooler is loose allowing a 3" gap between door and floor. Discussed with manager about having a new door sweep or something placed on door to prevent cold air from leaving walk in. 2 bags of rock salt for ice melting was on same shelf with bag-in-box soda syrup and was corrected on site. Met with and interviewed Joshua Newsome manager and left copy of inspection report with him.
No violation noted during this evaluation. | 01/28/2013 | Routine | |
Restaurant representatives - add corrected or new information about Taco Bell, 8411 Hampton Blvd., Norfolk, VA 23505 »