Observed food handler cards, employee health policy, and temperature charts. ServeSafe certificate needs to be transferred to Norfolk certificate.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection.
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.
- Outer Openings; Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Door sweeps are observed in need of replacement on both entrances (main and side).
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
- Toilet Rooms - Closing Toilet Room Doors (repeated violation)
Observation: Self closure observed damaged on men's restroom door
Correction: in need of replacement.
|
02/09/2016 | Routine | |
Observed food handler cards, employee health form, temp charts. Serve Safe certificate for CFM needs to be replaced with Norfolk CFM certificate. Food service employee without food handler card was able to correctly answer food safety questions from inspector. All PHFs found without proper cold holding temperatures were not time and temperature abused. Instructed CFM to not use the automatic dispensing system for QAC until repairs are made to maintain proper sanitizer concentrations. Facility will use bleach until equipment is repaired. 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.
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: Food service employees were observed storing personal food and beverage products in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may store personal food and beverage items so as not to contaminate exposed food
- Critical: Eating; Drinking; or Using Tobacco*
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands
- Hair Restraints - Effectiveness
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.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Trash can observed placed next to bread storage rack for cooling. Order forms observed placed on top of baked bread.
Correction: Protect food from miscellaneous sources of contamination. Maintain adequate distance from refuse containers and unprotected food products. Do not store papers on top of food products.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Dough roll ups and dough cold holding at improper temperatures due to improper storage of plastic cover blocking ventilation air flow.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Do not store plastic cover rolled up on top of mobile storage rack.
- Food Contact Surfaces; Cleanability* (corrected on site)
Observation: The food contact surface of spatula cutting board is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Repair or replace the spatula cutting board to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Automatic QAC dispensing unit was observed in a state of disrepair and in need of an adjustment to achieve proper sanitizer concentrations.
Correction: Repair the QAC dispenser 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 QAC dispenser, 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* (corrected on site) (repeated violation)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
Correction: Provide QAC at proper concentration of 200ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide QAC at proper concentration of approximately 200ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet and the flood rim level of the mop sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap. 1. Cut hose or 2. Hang up hose.
- Outer Openings; Protected (repeated violation)
Observation: Outer opening of the delivery door to the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing station to the left of ths pastry conveyor belt equipment.
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 stations to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all hand washing stations used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing stations used by food employees.
- Toilet Rooms - Closing Toilet Room Doors (repeated violation)
Observation: Toilet room doors are being kept open for the men's restroom.
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease. Repair self-closing mechanism for men's room door.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
|
08/14/2015 | Routine | |
Observed valid food handler card for previous violation. Automatic sanitizer dispensing equipment observed repaired. All other previous violations addressed. Approved for permit!
No violation noted during this evaluation. | 05/08/2015 | Follow-up | |
Observed temperature charts, employee health policy, and food handler cards. Well maintained facility!
- 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.
- 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.
Correction: Provide QAC at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- 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 wiping cloth bucket.
Correction: Provide QAC at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located at the dough station is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the speakers and music equipment preventing its use.
- Outer Openings; Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents back door.
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided a the hand washing lavatory in the dough station area.
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
- Toilet Rooms - Closing Toilet Room Doors (repeated violation)
Observation: Self closure in need of repair for the men's restroom door.
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
|
04/29/2015 | Routine | |
All other previous violations addressed. Need MSDS for commercial chemicals on site. Observed employee health policy, ServeSafe certifications in leui of food handler cards, and temperature charts. Approved for permit.
- Toilet Rooms - Closing Toilet Room Doors (repeated violation)
Observation: Observed additional self closure needed on men's restroom door.
Correction: Install self closure on other hinge.
|
09/12/2014 | Follow-up | |
Observed MSDS for chemicals- discussed including commercial products such as bleach. Did not observe employee health policy, food handler cards, or temperature charts. Provided said documentation to CFM.
- Employee Health
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered dry food products (salt, flour, etc) on prep tables. .
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings when not in use.
- Food Storage; Prohibited Areas (corrected on site)
Observation: Observed employee beverages and personal food items stored with facility products and equipment.
Correction: Store employee items in a separate designated area to prevent potential contamination of equipment and food products.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Observed additional self closure needed on men's restroom door.
Correction: Install self closure on other hinge.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
|
09/05/2014 | Routine | |
Front counter panels can not be caulked. Panels are designed to be removable and replaceable.
Self closure on men's bathroom needs to be adjusted so that it self closes.
The vent from the ovens going through the ceiling needs to be sealed. After discussion, operator agreed to full gap with mesh in order to prevent insects.
Facility recommended for permit.
No violation noted during this evaluation. | 05/15/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about The Bakehouse At Chelsea, 1233 W Olney Rd., Norfolk, VA 23507 »