One lot of expired food found in back rooms shelves and was discarded by employee immediately. Suggested to Food Ave employee to keep drinks in cooler in back and not load into cooler with food at room temperature.
No violation noted during this evaluation. | 03/30/2016 | Routine | |
Permit issued to Manager.
- Critical: Demonstration of Knowledge* (repeated violation)
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.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Foods in reach-in in front of food avenue 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: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed hot dogs in the refrigeration unit were dated for 8 days.
Correction: Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) milk (one container) and baby food (one container) was not discarded by the "consume by" date.
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Cold holding unit in front of Food Ave was observed out of approved temperature range.
Correction: Repair the cooler 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 cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing - Manual Warewashing Equipment, Wash Solution Temperature (corrected on site)
Observation: The temperature of the in-use wash water solution was observed at less than 110°F.
Correction: Maintain a temperature of 110°F and above or the temperature specified by the manufacturer for optimal performance of the detergent to clean equipment and utensil surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Wall and cubbie in Food Ave, behind the dishwasher noted in need of cleaning.
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.
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10/08/2015 | Routine | |
All employees in Starbucks and Food Avenue must have food handler cards by permit inspection.
- 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed with an accumulation of dust, dirt, food residue, and/or other debris:
1. Far end drawer with coffee filters at Starbucks - coffee beans and ground coffee
2. Pizza oven components in back (against wall) dusty.
3. Raw meat reach-in cooler liners - replace more often.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor along baseboards in the Food Avenue noted in need of cleaning.
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.
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04/09/2015 | Routine | |
Dishwasher for Food Avenue: wash =158-162
- Prohibitions (corrected on site)
Observation: Clean equipment/utensils were found stored under hand sink sewer line.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in the Starbucks under cabinets. noted in need of cleaning.
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.
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10/06/2014 | Routine | |
2013 Food Code changes and updated Federal Form 1-B provided to PIC. No violative conditions observed. Employee in Food Avenue had excellent hand washing and personal hygiene. Extremely knowledgeable and registered CFM.
No violation noted during this evaluation. | 04/07/2014 | Routine | |
Application received, PIC informed call to pay. FHC schedule provided to PIC.
- 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.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The food contact equipment surface of the breadstick pans is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the @EQUIPMENT@ to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
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08/12/2013 | Routine | |
Recommended for NDPH permit renewal.
- Utensils - In-Use; Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140°F and the container.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: The cleaning schedule for tongs at Food Avenue is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which the food is maintained.
Correction: Clean tongs at Food Avenue at least every 4 hours.
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02/11/2013 | Routine | |
Restaurant representatives - add corrected or new information about Target Corporation Food Avenue And Grocery, 1245 N Military Hwy., Norfolk, VA 23502 »