Tamarind Cafe, 415 N N. Military Hwy., Norfolk, VA 23502 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
CFM certificate must be posted in public view.
Inspector strongly suggested getting another storage shelf to avoid food being placed on the floor.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored on the floor.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) glub jamun in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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02/09/2016 | Routine | |
Informed owners that Permit, business license and CFM certificate must be posted in public view. Establishment needs more shelves for storage and are thinking of getting a bigger cold holding unit to keep items that are needed frequently. Inspector scheduled a follow-up to see how things improve. Cook did show good knowledge of safe cooling.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Chickpeas and bean sprouts cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: Rice hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) vegan treats in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Light Bulbs Protective Shielding
Observation: Light bulb over triple sink not shielded, coated, or otherwise shatter-resistent.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
|
09/30/2015 | Routine | |
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