Observed registration for CFM class. Observed food handler card registration (all paid for) in progress. Employee health policy is observed. All previous violations addressed. Approved for permit.
No violation noted during this evaluation. | 06/23/2015 | Follow-up | |
- Critical: Employee - Responsibility of a Food Employee or an Applicant to Report to the Person in Charge*
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 spp., Escherichia colo 0157:H7, Hepatitis A virus or Norovirus.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from both handwashing sinks was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided a the hand washing lavatory located in the back beside the ice machine.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Critical: Toxics - Restricted Use Pesticides; Criteria* (corrected on site)
Observation: Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides. Observed bottles of Terminex pesticide for drain fly control for employee use.
Correction: Utilize restricted use pesticides that meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides. Remove bottles from the facility.
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06/15/2015 | Routine | |
Approved for permit.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided a the hand washing station near the 3 compartment sink.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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03/18/2014 | Routine | |
All the repeat violations have been addressed. Ice machine was clean and absent of mold and debris. Hand sink was adequately stocked with hand drying provisions and not blocked. Storage of toxic chemicals was addressed with a new sign indication. All employees have received/registered for required food handler's class and/or CFM class. Approved for Permit!!!
No violation noted during this evaluation. | 07/03/2013 | Follow-up | |
Addressed all repeat violations with shift supervisor. Addressed modification to mop sink hose to maintain above flood rim level - observed atmospheric breaker.
Spoke with Chris McCullough (area manager 678-237-3081) about expired permit, severity of gaining a CFM, and Food Handler's Cards.
Upon follow up (7/3/2013), all employees must have food handler's cards and verification of registration in a Certified Food Manager's course.
Failure to meet this requirement will result in an issuance of a summons.
- Critical: Person in Charge - Assignment of Responsibility* (repeated violation)
Observation: The person in charge was not available at the time of inspection. Currently, there is no designated Certified Food Manager.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled. Obtain Certified Food Manager's Certificate.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Food service employees were working in the food service establishment without having a valid food service cards.
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.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided a the hand washing lavatory in the dry storage location.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities (repeated violation)
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: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of All-Purpose Bleach and chemical filled-spray bottles are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of All-Purpose Bleach and chemical filled-spray bottles must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Personal Care Items - Storage (repeated violation)
Observation: Personal items should be designated/stored in such a way to prevent contamination of storage items.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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06/25/2013 | Follow-up | |
Provided information on the Certified Food Manager schedule and Food Handler schedule. Provided handwashing sink signage. Follow up required.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection. Currently, there is no designated Certified Food Manager.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled. Obtain Certified Food Manager's Certificate.
- Critical: Demonstration of Knowledge*
Observation: Food service employees were working in the food service establishment without having a valid food service cards.
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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: Ice Machines.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Backflow Prevention Device, When Required* (repeated violation)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Hand Drying Provision
Observation: No disposable towels were provided a the hand washing lavatory in the dry storage location.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities (corrected on site)
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Main tea shelves up front are noted in need of cleaning/dusting.
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Working containers of Ecological Bleach 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of All-Purpose Bleach and chemical filled-spray bottles are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of All-Purpose Bleach and chemical filled-spray bottles must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Personal Care Items - Storage
Observation: Personal items should be designated/stored in such a way to prevent contamination of storage items.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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06/12/2013 | Routine | |
Restaurant representatives - add corrected or new information about Teavana 171 Macarthur Center, 300 Monticello Ave. 210, Norfolk, VA 23510 »