The Dawg Shack, 7924 Chesapeake Blvd. E, Norfolk, VA 23518 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: The Dawg Shack
Address: 7924 Chesapeake Blvd. E, Norfolk, VA 23518
Type: Fast Food Restaurant
Phone: 757 588-7785
Total inspections: 9
Last inspection: 11/12/2015
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Inspection findings

Inspection date

Type
Food handler cards reviewed and up to date. Temperature logs kept current.
  • Cooling Methods (corrected on site)
    Observation: The methods used for cooling cheese were not adequate.
    Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • Physical Facilities in Good Repair
    Observation: The light fixture in the back room is in need of repair.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
11/12/2015Routine
Review food handler cards and ensure renewals are made in a timely manner. Recommended for health permit renewal.
  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
    Observation: The handles of the utensils are not smooth and easily cleanable.
    Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth and easily cleanable (discarded).
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The floor behind the counter next to the grill is 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. Clean the area behind the counter next to the grill and reinstall panels to prevent food debris accumulation.
04/28/2015Routine
Ensure updated food manager certificate is posted.
  • 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 chlorine sanitizer at proper concentration of 50-100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The floor in the corner at the refrigerator and chest freezer is 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.
12/30/2014Routine
Good temperature logs kept. Post current food manager certificate. Place the health food permit in an unobstructed location. Ensure food manager certificates are renewed before the date of expiration.
No violation noted during this evaluation.		08/27/2014Routine
Temperature logs are current. Small-diameter metal stem thermometer has been obtained. Ensure updated food manager certification and food permit are posted. Recommended for health permit renewal.
No violation noted during this evaluation.		04/28/2014Routine
Temperature logs are kept up to date. Ensure the facility has a small-diameter probe thermometer readily accessible to accurately measure the temperature of thin foods such as meat patties.
No violation noted during this evaluation.		02/05/2014Routine
Test the sanitizer in the wiping cloth bucket regularly to ensure the proper sanitizer concentration is present. Temperature logs for all cooling units are up to date.
  • 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 chlorine sanitizer at proper concentration of 50-100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
09/25/2013Routine
Recommended for health permit renewal.
No violation noted during this evaluation.		04/26/2013Routine
  • Equipment and Utensils - Good Repair and Calibration
    Observation: The ambient air temperature gauge on the Kenmore refrigerator is not accurate in the range of use.
    Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
  • 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: tea urn nozzle
    Correction: Clean and sanitize these surfaces for food contact.
01/30/2013Routine

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