Note: If salad unit or any other cold holding unit is unable to maintain temperatures when being worked out of repair or replace equipment. Transfer CFM to Norfolk Health Department and post in view of the public in facility.
- Cloths - Wiping Cloths; Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food was observed stored on the floor of the freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: Foods at prep units 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.
- Temperature Measuring Devices (repeated violation)
Observation: Equipment observed without temperature measuring devices.
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 (repeated violation)
Observation: Sandwich board 1 was observed in a state of disrepair and not operating properly to hold foods at proper temperatures. The delivery board was observed without a handle at top of make unit. Replace broken or worn equipment - food containers, spatulas.
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Cheese Display case was not holding at proper temperature.
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.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Observed cutting boards that were heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Ice paddles were observed resting on the floor of the walk in freezer - the surface that they were resting on was observed soiled.
Correction: Food contact equipment should be washed, rinsed and sanitized and stored on a clean and sanitized surface.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the make units/prep units under the cutting boards had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the inside of the microwave had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Cutting boards, dishes and gelato caps 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Facility 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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11/18/2015 | Routine | |
Certified Food Manager certificates need to be transferred to Norfolk and posted in view of public
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles, when changing gloves and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating; Drinking; or Using Tobacco*
Observation: Observed employee eating while preparing food in area where food, clean equipment, utensils or other items needing protection could become contaminated.
Correction: Provide a designated area where employees may eat and drink so as not to contaminate exposed food
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Uncovered foods observed in multiple units.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use; Between-Use Storage
Observation: In-use utensils improperly stored between use: scrapers were observed stored between edge of cutting board and portion of make table.
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 135°F and the container.
- Utensils - In-Use; Between-Use Storage
Observation: In-use utensils improperly stored between use.
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 135°F and the container.
- Critical: Cooling* (corrected on site)
Observation: Tuna salad noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: Food in walk in and in make units observed 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.
- Consumer Advisory: Consumption of Animal Foods that are Raw, Undercooked, or Not otherwise Processed to Eliminate Pathogens
Observation: Animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in Ready-To-Eat form or as an ingredient in another Ready-To-Eat Food..
Correction: The Permit Holder shall inform Consumers of the significantly increased Risk of consuming such Foods by way of a Disclosure and Reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Temperature Measuring Devices
Observation: Several units did not have thermometers.
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
Observation: There was no temperature measuring device located in multiple 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.
- Temperature - Food Temperature Measuring Devices - Provided (corrected on site)
Observation: There was no digital food thermometer in the cafe.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Temperature - Food Temperature Measuring Devices - Provided (corrected on site)
Observation: No digital food thermometer was available on the cafe side.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Good Repair and Proper Adjustment
Observation: The handsink by the bread oven, 2 dr make unit near bread oven, and the 3 dr make unit were observed in a state of disrepair and damaged.
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 and or replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: Several units were observed unable to adequately hold proper temperatures.
Correction: Repair the unit(s) 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 unit(s), replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: Multiple cutting boards were observed heavily scratched, scored and stained. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) located throughout facility are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of grime and debris on the following food contact surfaces: deli slicer, scraping tools at prep units, cutting boards
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: The food contact surface of the slicer was observed with food debris.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin and wiping cloth buckets.
Correction: Provide sanitizer at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Equipment and Utensils, Air-Drying Required
Observation: Equipment was 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.
- Equipment and Utensils, Air-Drying Required
Observation: Equipment was observed 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.
- Insect Control Devices; Design and Installation (corrected on site)
Observation: Insect control device does not retain the insects within the device and was located over and adjacent to equipment and single use items where dead insects may be impelled or fall.
Correction: Provide an insect control device that retains the insects within the device. Improper design of the device and dead insect collection tray could allow dead insect parts and injured insects to escape, rendering the device itself a source of contamination. Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens
- Insect Control Devices; Design and Installation (corrected on site)
Observation: Insect control device is located near bread pans where dead insects may be impelled or fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Animals - Prohibiting Animals*
Observation: Flies were observed in the establishment
Correction: Prohibit all live animals on the premises of the food establishment. Animals carry disease-causing organisms and can transmit pathogens to humans through direct and/or indirect contamination of food and food-contact surfaces. Animals may deposit liquid or fecal waste, creating the need for vigilance and more frequent and rigorous cleaning effort.
- Critical: Animals - Prohibiting Animals*
Observation: Fruit flies and flies were noted in the establishment
Correction: Prohibit all live pests on the premises of the food establishment. Pests carry disease-causing organisms and can transmit pathogens to humans through direct and/or indirect contamination of food and food-contact surfaces. Pests may deposit liquid or fecal waste, creating the need for vigilance and more frequent and rigorous cleaning effort.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Entire facility observed in need of cleaning (floors, walls and hard to reach areas).
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.
- Conformance with Approved Procedures
Observation: Food temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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07/28/2015 | Routine | |
CFM needs to be transferred to Norfolk.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, before donning gloves, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles, before donning gloves and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
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.
- Critical: Cooling*
Observation: Tuna salad was noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: Deli meats and cheeses were cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on multiple food contact surfaces throughout facility.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Employee Accommodations, Designated Areas
Observation: Employee observed eating in food preparation area.
Correction: Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
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07/27/2015 | Routine | |
Follow-up inspection from 9/11/14. All violations corrected. Food handler cards observed. Dumpster area cleaned and well maintained. Salad prep unit functioning adequately. Permit issued.
No violation noted during this evaluation. | 10/02/2014 | Routine | |
Will return in two weeks to observed food handler's cards and to ensure salad prep unit is at adequate refrigeration. Refuse storage area in need of cleaning and proper maintenance. Follow-up on or about October 1, 2014.
- 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. Several e-foodhandlers cards were observed.
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.
- Refuse - Covering Receptacles
Observation: Outside refuse container was uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Heavy accumulation of trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
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09/11/2014 | Follow-up | |
Permit, business license conspicuously displayed to the public. Manager's certificate not displayed. Food handler's cards observed, discussed efoodhandlers with manager. Frequent handwashing observed. pH kit and thermometer observed. Provided online food handler class schedule. Facility is well maintained and clean.
- 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. Several e-foodhandlers cards were observed.
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* (repeated violation)
Observation: Barbeque chicken, tomatoes, and chicken cold holding at improper temperatures in the salad prep unit
Sliced honey ham and roast beef cold holding at improper temperatures in the sandwich prep units
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: The salad prep unit, and the sandwich prep units were overstocked and are not sufficient in capacity to meet the food storage demands of the establishment.
Correction: Provide additional refrigeration units necessary to maintain food items at 41°F. 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the walk-in refrigerator had accumulations of blood and grime.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Pests - Controlling Pests* (repeated violation)
Observation: Premises are not being routinely inspected for evidence of pests in the warehouse storage area. Approximately 15 mice droppings observed
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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09/03/2014 | Routine | |
Lowboy refrigeration units observed and functioning adequately. Spoke with warehouse manager about for preventive pest control. EcoLab to treat in the mornings. Coving will be repaired once special shipment order is received. Other violations corrected. Employees still working on obtaining current food handlers cards. Temperature logs consistently maintained. Great effort to correct temperature of sandwich make boards. No follow-up.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor wall juncture in the two warewashing areas and next to the ovens is not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Critical: Pests - Controlling Pests* (repeated violation)
Observation: Premises are not being routinely inspected for evidence of pests. Accumulation of mice excreta observed on the cement ledge behind the pallets in the warehouse area. Approximately 20 droppings observed.
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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06/10/2014 | Follow-up | |
Violations uncorrected at the time of inspection. Repeated violations observed at the time of inspection. Spoke with management team regarding temperature regulation. Suggested use of shallow, stainless steel containers and avoiding over packing of product. Temperature logs observed for two door lowboy prep units. Temperature in units observed to be 44 and 45. Invoices observed from refrigeration technician. Will follow-up to determine compliance.
- 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. Only one valid food handler card provided. eFood handler's cards observed.
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: Eating; Drinking; or Using Tobacco*
Observation: The female and male food handlers were eating in the kitchen area where they may contaminate food that was being prepared at the time of inspection.
Correction: Provide a designated area where employees may eat so as not to contaminate exposed food
- Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: Sliced tomatoes, sliced ham, sliced turkey, sliced assorted cheeses and sliced were cold holding at improper temperatures or 53-56°F. Food items have been in said unit for 1 hour. Food items were removed and held in the walk-in refrigerator.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment Compartments, Drainage (repeated violation)
Observation: The two door lowboy refrigerator in the salad prep area, waste collection compartment is not properly sloped to eliminate pooling water.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: The three door lowboy refrigerator was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment. Said unit observed at an ambient temperature of 59°F at the time of the inspection. Food items such as ham, turkey, cheese and sliced tomatoes observed.
Correction: Provide additional refrigeration units necessary to maintain food items at 41°F. 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.
- Refuse Outside Receptacles (repeated violation)
Observation: The cover of the refuse container located outside the establishment is not a tight fit and was wide open.
Correction: Replace the door of the outside refuse container with one that is a tight fit.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor wall juncture in the two warewashing areas and next to the ovens is not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Critical: Pests - Controlling Pests* (repeated violation)
Observation: Premises are not being routinely inspected for evidence of pests. Accumulation of mice excreta observed on the cement ledge behind the pallets in the warehouse area. Approximately 20 droppings observed.
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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05/28/2014 | Follow-up | |
Food handler's class schedule, Form 1B, and code updates left with manager. Discussed eFood handler's cards with manager. Spoke with manager about the delivery schedule. Dishwasher log left with operator. Will follow-up on or after 05/26/14. Spoke with manager about monitoring the walk-in refrigeration units during high activity. Not recommended for permit at this time.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card. Only one valid food handler card provided. eFood handler's cards observed.
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.
- Food Display
Observation: The tortilla chips and bean dip on display is not protected from contamination.
Correction: Protect food on display by the use of packaging
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Sliced tomatoes, sliced ham, sliced turkey, sliced assorted cheeses and sliced were cold holding at improper temperatures or 53-56°F. Food items have been in said unit for 1 hour. Food items were removed and held in the walk-in refrigerator.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment Compartments, Drainage
Observation: The two door lowboy refrigerator in the salad prep area, waste collection compartment is not properly sloped to eliminate pooling water.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Cooling, Heating, and Holding Capacities
Observation: The three door lowboy refrigerator was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment. Said unit observed at an ambient temperature of 59°F at the time of the inspection. Food items such as ham, turkey, cheese and sliced tomatoes observed.
Correction: Provide additional refrigeration units necessary to maintain food items at 41°F. 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 - Good Repair and Proper Adjustment
Observation: The microwave in the was observed in a state of disrepair and had food splatter and dry, encrusted food particles on the inner surfaces.
Correction: Repair the microwave 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 microwave, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth buckets throughout the kitchen and prep areas.
Correction: Provide Multi-Quat at proper concentration of 200ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Refuse Outside Receptacles
Observation: The cover of the refuse container located outside the establishment is not a tight fit and was wide open.
Correction: Replace the door of the outside refuse container with one that is a tight fit.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture in the two warewashing areas and next to the ovens is not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Critical: Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests. Accumulation of mice excreta observed on the cement ledge behind the pallets in the warehouse area. Approximately 20 droppings observed.
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.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment since January 2014.
Correction: Maintain accurate temperature logs.
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05/14/2014 | Routine | |
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Cooling*
Observation: chicken noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of window cleaner are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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10/28/2013 | Routine | |
Restaurant representatives - add corrected or new information about Taste Unlimited: Cafe - 37, 6464 Hampton, Norfolk, VA 23508 »