Observed standing water under ovens and cooktop. Unsure of source, appears to be clean water. Check for possible roof or plumbing leaks.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Several sealed meat items and boxes stored on the floor of the walkin freezer under the racks. All food items must be eleveated 6" or more.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the shelf underneath the prep table is not corrosion resistant, nonabsorbent, and/or smooth. Observed shelf severly rusted. Please replace or seal to ensure smooth easily cleanable surface.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the fryer has accumulations of grime and debris. Observed accumulations of grease inside of the fryer and down the sides.
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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01/14/2016 | Routine | |
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Air curtain at back door observed with an accumulation of dust and debris. Mold and mildew observed on the shield inside of the ice maker.
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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09/15/2015 | Routine | |
Walk in handle still needs repairs
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Various employees do not have valid food handler cards. Class 1 misdemeanor according to City of Suffolk ordinance.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that many foods (boiled eggs, deli meats may be served raw and/or undercooked. These items are not undercooked or served raw. Manager states menu is being revised in the next few months.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Door handle to walk in refrigeration and the door to the ice bin was observed in a state of disrepair and damaged.
Correction: Repair the listed 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Manager states that the parts have been order.
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06/10/2015 | Follow-up | |
Observed temperature of foods on the prep lines across from the cook line are still reading in the 50's (ham, tomatoes etc..) Due to the heat generated from the cook line and the business of the operation highly recommend time to be utilized at the prep units fro cold holding items. Hot holding items were well with in required limits (above 135). Observed hood vents being cleaned however the area behind the vents have a lot of grease build up. Contractor is scheduled every 6 months. Due tot eh high activity recommend to increase frequency of contractor cleaning in hood.Tongue still observed stored on oven handle. Manager removed tongues for cleaning. Please re-educated food workers regarding proper storage if between use utensils. Date marking has improved greatly. Cutting boards have been removed from prep units but small boards "purchased a month ago" per manager need are badly scored. Single service items observed stored on the floor in dry storage. Employee Health policy 1B Form being distributed to all employees for signature. Tableware on back of kitchen was observed inverted however tableware on the front line was not inverted exposing food contact surface to contamination.Ice bin door has been repaired but the handle to the walk in refrigeration has not. Manger states that the new menus correcting the consumer advisory are being revised but are not printed yet for use. Informed manager that EHS is available for any questions. Cook line has improved in some of the areas of cleaning. Side of some of the grills and under the deep fryer still have build up of food and grease debris creating harboring conditions for pest and rodents. EHS observed food worker washing a lid in the handwashing sink. Handwashing sink is for handwashing only to prevent cross contamination. Overall, facility has made some improvement towards correcting discrepancies however work still needs to be accomplished. Facility has only two weeks to have all discrepancies corrected. Ample time has been provided to correct them as well as food handler cards to be obtained.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Various employees do not have valid food handler cards. Class 1 misdemeanor according to City of Suffolk ordinance.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between use. Observed tongs in front cook line and in kitchen stored hanging on oven door where contamination occurs from food workers walking by.
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.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed foods and single service items stored on floor in dry storage area and foods stored on the floor of the walk in.;Elevate food storage onto approved shelving with minimum 6" legs or casters to prevent cross contamination.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that many foods (boiled eggs, deli meats may be served raw and/or undercooked. These items are not undercooked or served raw. Manager states menu is being revised in the next few months.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Door handle to walk in refrigeration and the door to the ice bin was observed in a state of disrepair and damaged.
Correction: Repair the listed 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Manager states that the parts have been order.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the back kitchen and all the prep units 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. Heavily scratched surfaces create harboring pathogen conditions that are not removed from scrubbing and sanitizing.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean tableware were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
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06/01/2015 | Follow-up | |
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Various employees do not have valid food handler cards. Class 1 misdemeanor according to City of Suffolk ordinance.
Correction: Train all employees in food safety as it relates to their assigned duties.
- 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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Observed tongs in front cook line and in kitchen stored hanging on oven door where contamination occurs from food workers walking by.
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 (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Observed dispensing utensils stored in food with handles in food and dirty.
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.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed foods and single service items stored on floor in dry storage area and foods stored on the floor of the walk in.;Elevate food storage onto approved shelving with minimum 6" legs or casters to prevent cross contamination.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sausage patties & links, gravy hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Items reheated to bring temp up based on time worker stated items were put out. Establish a temp log of foods or use time to control CCP.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes, sausages, sausage gravy, chicken, beef and deli meats cold holding at improper temperatures Foods observed at all prep units holding improper cold holding temps. Temperature on units were set low so were turned up. Also, foods were placed to cool down quickly in reach in and refrigeration units based on put out time informed by food worker (with in 4 hours).
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. Recommend using time (documentation) or temp logs when busy.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that many foods (boiled eggs, deli meats may be served raw and/or undercooked. These items are not undercooked or served raw. Manager states menu is being revised in the next few months.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked 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 (repeated violation)
Observation: There was no temperature measuring device located in the walk in refrigeration, and all the reach in prep 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Door handle to walk in refrigeration and the door to the ice bin was observed in a state of disrepair and damaged.
Correction: Repair the listed 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Manager states that the parts have been order.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the back kitchen and all the prep units 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. Heavily scratched surfaces create harboring pathogen conditions that are not removed from scrubbing and sanitizing.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of food debris on the following food contact surfaces: clean lids stored in plastic bins and inside of bins contaminating lids.
Correction: Clean and sanitize these surfaces for food contact. Recommend establishing a better method to store lids since this is a repeat violation.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hood vents in front cook line and in back kitchen and under deep fryer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean tableware were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry. Observed mop in mop sink area leaning against wall with mop head upward and another mop stored with mop head downward in kitchen area. EHS educated manager on proper mop drying. Store mop head downward to prevent contamination of handle and hung to allow air drying.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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04/28/2015 | Routine | |
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The bananas, purple unions were observed covered in mold and are unsound or adulterated.
Correction: Ensure food is safe and unadulterated. PIC discarded food items
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils was a bowl and other bins had utensils with handles in the food item's..
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.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked is/are provided on the menu, menu board, table tent or brochure without proper disclosure. Some items were observed to be noted but others were not and some items were noted that did not need to be.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. PIC is having menu redone in the next couple of months and will be corrected for next inspection.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in any of the reach in refrigeration units that did not have a thermometer on the outside of 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.
- Equipment - Cutting Surfaces (corrected on site)
Observation: The cutting board(s) 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. PIC removed cutting boards.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: bin with lids on clean shelf.
Correction: Clean and sanitize these surfaces for food contact. PIC removed items to be washed.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Sides of grills and under fryers.
Correction: Maintain nonfood-contact surfaces of equipment clean in order to prevent pest/rodent infestations and pathogen growth.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the employees bathroom.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities in Good Repair
Observation: Ceiling above washing area paint is peeling and the ice bin door is broken and is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Overall facility nned a good cleaning in the kitchen area and on shelves..
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.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. PIC hung mop when discrepancy was noted.
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01/21/2015 | Routine | |
NOTES:
- Good food storage observed in walk-in refrigerator.
- Assign dented can area in dry food storage.
- Good glove use observed during inspection.
- Ensure that all lights that are near or over food service areas are shatter-proof.
- Ensure that all staff members are up-to-date on Food Handler's cards.
- Ice machine in kitchen area noted in need of cleaning.
- Conduct proper hygiene practices on a regular basis with staff members.
- Discussed employee health with manager. Manager demonstrated knowledge in employee health.
- Discussed time as a public health control for cold products that are above 41 degree F. Discard all cold food that has been above 41 degree F for more than 4 hours.
- Food - Food Labels
Observation: Some food in prep units observed to be mislabeled. Also observed some food in units without date labels and not properly stored once opened.
Correction: All opened and/or prepared food must be used or discarded within seven days in proper temperature control. Ensure that all food is labeled correctly, date labeled if needed, and disposed of once seven days has past.
- Cooling, Heating, and Holding Capacities
Observation: Walk in refrigerator and freezer was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional walk-ins necessary to maintain food items at 41 degree or below. 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.
- Physical Facilities in Good Repair
Observation: Coving found at small drink service area is in need of repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/09/2014 | Routine | |
Restaurant representatives - add corrected or new information about The Egg Bistro, 5860 Harbour View Blvd. B9, Suffolk, VA 23435 »