- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that cooked onions and roasted garllic cloves were not protected from possible cross contamination because they were not in covered containers, or wrapped while sitting in the walk in.
Correction: Prevent possible cross contamination by storing food in packages, covered containers, or wrappings.
- Ventilation Hood Systems - Filters
Observation: Grease extraction filters in the hood system were observed with a light layer of grease on them at time of inspection.
Correction: Clean the filters as often as necesswary to prevent buildup of grease and debris.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed that while the remaining floor and coving under and behind equipment throughout the facility was clean, the area directly under and behind the fryer had a large accumulation of grease and debris buildup.
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, as well as preventing harbourage conditons suitable for pests. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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12/08/2015 | Routine | |
- Person in Charge
Observation: Two employees had expired food handlers cards from Norfolk, they expired June of this year.
Correction: Instructed that all food handlers cards must be kept current.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the hood filters was observed with 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.
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07/09/2015 | Routine | |
- Person in Charge
Observation: Not all persons working in food prep area possess food handlers card.
Correction: This is requirement of The City of Suffolk. Failure to comply can result in a Class I misdemeamor for each person for each day they work without a current food handlers card. Please correct by visiting the Suffolk Health Department on Tuesdays from 9-11 or Thursday 2-4 to take the food handlers test within 30 days of this inspection.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. observation: bowls being used as scoops in rice and sugar buckets. No scoops with handles.
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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Observation: hot rice scoop stored in cup of 65“ water.
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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: vents on outside of ice maker.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the drink prep area is being used for purposes other than washing hands. observation: sanitizing bucket sitting in sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Signage/Handwashing Facilities (corrected on site) (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.
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02/13/2015 | Routine | |
Discussed with cook proper thawing methods i.e. thawing under cold running water, refrigeration, or direct cooking. It was also discussed the proper storing of utensils between use to avoid potential contamination
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Prep Unit cold holding food at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Ventilation Hood System, Drip Prevention
Observation: Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below.
Correction: Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the hand sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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07/15/2014 | Routine | |
Paper towels used to line insert pans inside prep unit. Remove paper towels and discontinue use. Food contact surfaces must be smooth, non-porous, and easily cleanable.
Unprotected food items observed inside of prep reach in. Covering provided for some, but not all containers.
Cuttingboard improperly drying behind nozzle of 3x sink. Remove and relocate cuttingboard. CORRECTED
Individual utensils required inside of prep unit to prevent cross contamination.
Scoops with handles required.
Employee health policy reviewed as well as reportable illnesses, however, language barrier proved challenging.
All information reviewed as effectively as possible with PIC and cook.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Shell eggs stored over spring onions inside of walk in.
Correction: Relocate shell eggs to bottom shelf as to prevent cross contamination.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabled food containers observed.
Correction: Provide English common name on exterior of container as to contents.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths observed on counter. No wiping bucket provided for storage.
Correction: Store wiping cloths inside of clean bucket filled with water and 50-100ppm chlorine.
- Equipment - Cutting Surfaces
Observation: Cuttingboard discolored and deeply soiled.
Correction: Sand and bleach or replace cuttingboard.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single use containers improperly re-used for food storage.
Correction: Single use containers are for one time use only.
- Handwashing Signage/Handwashing Facilities
Observation: Handwashing signage required at handsinks (2).
Correction: Provide and maintain proper handwashing signage at handsinks.
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11/06/2013 | Routine | |
Plastic 'thank you' bags used for food storage. Discontinue this practice and use food grade approved bags/containers only.
Paper towels used to line food containers. Discontinue this practice as all surfaces must be smooth, non-porous, and easily cleanable.
Several food containers require labeling. Provide English common name as to contents.
Scoops with handles required.
Test kit provided for sanitizer.
Multiple utensils stored with mouth piece up. Store mouth piece downward to prevent hand contact.
Employees require current Suffolk health cards. Ensure cards are obtained within 30 days of inspection.
PIC knowledgeable of reportable illnesses.
Recommend more frequent cold holding temp monitoring.
All information reviewed with PIC.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Access to rear handsink blocked.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation.
- Hand Drying Provision (corrected on site)
Observation: No hand towels provided at front handsink.
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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03/07/2013 | Risk Factor | |
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