- Physical Facilities in Good Repair (repeated violation)
Observation: Physical structures not maintained in good repair. In the dry storage area with utensils. The paint from the walls were seen chipping and the tiles on the floor in need of repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.( Manager noted that this particular room is scheduled for renovation).
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12/21/2015 | Follow-up | |
Food manager present during inspection. Observed good hand washing practices and good use of gloves. Manager stated that items out of temperature will be discarded.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single Service were observed stored unprotected at the food prep area
Correction: Store Single Service in the original protective package to protect from contamination until used.
- Physical Facilities in Good Repair
Observation: Physical structures not maintained in good repair. In the dry storage area with utensils. The paint from the walls were seen chipping and the tiles on the floor in need of repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.( Manager noted that this particular room is scheduled for renovation).
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12/14/2015 | Routine | |
Food temperature are at appropriate levels. Manager is taking daily temperature readings of food items in the walk in. Stacking of food is no longer being done and adequate spacing is made between food items to maintain temperature of foods 41 and below.
No violation noted during this evaluation. | 09/14/2015 | Follow-up | |
Cold holding was at 41F however food items were not 41F and below. Recommend Setting thermostat 5 degrees lower, reduce stacking of items in the walk in and reduce quantity of food within the containers.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: Several food items were cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Discard food cold holding above 41F. Adjust thermostat of walk in to 38F, reduce frequency of employee trafic within walk in and reduce stacking of food items.
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09/03/2015 | Follow-up | |
CFMs were present during inspection. Facility is maintaining cooling charts however encouraged to maintain food temperature charts as well. Ice machine was seen to have an area inside that appeared to be corroding, inform maintenance company to look at it. Facility has good pest control. Permit in facility was expired, will check office for their permit that they had renewed in April 2015.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Several food items were cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Discard food cold holding above 41F. Adjust thermostat of walk in to 38F, reduce frequency of employee trafic within walk in and reduce stacking of food items.
- Equipment and Utensils, Air-Drying Required
Observation: Utensils were found stacked wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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08/27/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the Walk-in.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) pasta 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.
- Premises - Maintaining Premises; Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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04/10/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between.
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 and the container.
- Thawing (corrected on site)
Observation: Improper methods used to thaw vacuum packaged Tuna.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) Milk in the refrigerator, the food should have been discarded one day ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) turkey and mozzerella cheese in the refrigeration unit is not labeled with a ""consume by"" date.
Correction: Discard the food at this time. Ensure that all commercially processed RTE foods are mark a "consume by" date once opened. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted under the hood system.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Distressed Merchandise, Segregation and Location (corrected on site)
Observation: Products for credit, redemption, or return is not being stored in a separate designated area
Correction: Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
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01/21/2015 | Routine | |
Need double check valve on mop sinks. Gap in hood filters. CDI.
- Critical: Package Integrity* (corrected on site)
Observation: Food from damaged packaging offered for sale or service.
Correction: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored on the floor. Or Food stored less than 6"" above the floor.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Food - Miscellaneous Sources of Contamination
Observation: Fly traps stored above bakery prep area and dish area.
Correction: Protect food from miscellaneous sources of contamination.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling 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.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) pasta in the refrigeration unit is not properly dated for disposition.
The ready-to-eat (RTE) commercially processed shredded cheese, ham, beans in the refrigeration unit was not properly dated for disposition after opening.
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.
Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep areas 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.
- Warewashing Machines, Manufacturers' Operating Instructions (repeated violation)
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: food equipment in storage area.
Correction: Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the microwave, under soda machine, can opener, and walk-in floors had 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.
- Equipment and Utensils, Air-Drying Required
Observation: Food containers were found stacked wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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10/30/2014 | Routine | |
Ice in walk-in.
- 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: Food - Safe and Unadulterated*
Observation: The spoiled tomatoes is unsound or adulterated.
Correction: Ensure food is safe and unadulterated.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor. Or Food stored less than 6"" above the floor.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) leftovers 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.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the kitchen 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.
- Warewashing Machines, Manufacturers' Operating Instructions (corrected on site)
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: area by rice containers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Outer Openings; Protected
Observation: Outer opening of 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
- Physical Facilities in Good Repair
Observation: Ceiling tiles, walkin door, back door, is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/17/2014 | Routine | |
| No violation noted during this evaluation. | 03/03/2014 | Risk Factor | |
Replace metal stem thermometers with digital thermometers. Knives stored in wiping cloth buckets. CDI. Expired salad dressing. CDI. Dirty wiping cloths not stored in dirty cloth bin. Four Food Handlers will expire 1/5/2014.
- 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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Damaged, spoiled or recalled food stored in a location that may cause contamination.
Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Prevent cross contamination by holding damaged, spoiled or recalled products in a designated area that is separate from food, equipment, utensils, linens, and single-service and single-use articles.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage Containers; Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Knife handles stored in a way to cause food contamination.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) Pasta 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.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the Walk-in.
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.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted under the hood system.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Premises - Maintaining Premises; Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Conformance with Approved Procedures (corrected on site)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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12/30/2013 | Routine | |
Old equipment is being stored in the back storeroom.
- Food Contact Surfaces; Cleanability*
Observation: The food contact surface of the cooking plates are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Repair or replace the cooking plates 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.
- Physical Facilities in Good Repair
Observation: Ceiling tiles are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaning product 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.
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09/11/2013 | Routine | |
Yolanda Walker scheduled for CFM Certification July 9 and 11 2013. Forms 1B's have been added to new hire packets since previous inspection. Missing one sleeve on light bulb. Hand-dryer out of order. Supplied with paper towels. Remove non-commercial pesticide container from mop room. Hang mops to air dry. CDI. Beans, pasta salad, and black bean mixture out of temperature in walk-in. Other items: Tomatoes, crab cakes, and tuna salad are within temperature range. Recommend moving those items to metal containers and away from other items cooling. Put in work order for second fan unit in walk-in (not functioning). CDI. Recommend for permit renewal.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Black bean mixture, Pasta Salad, and cooked chicken cold holding at improper temperatures
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.
- Temperature Measuring Devices; Food
Observation: The food temperature measuring device (degrees F) located in the kitchen is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Can opener blade.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Vent in ceiling rusty and light fixture cover 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.
- Critical: Toxics - Identifying Toxic Containers*
Observation: Original container of Bleach in op room does not have a legible manufacturer label
Correction: Provide manufacturer's label on containers of @Hazardous product@ that is legible. The accidental contamination of food or food-contact surfaces can cause serious illness.
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06/11/2013 | Routine | |
Tomatoes were being prepped in the kitchen. They do not stay out for greater than two hours. Increase sanitizer to 200 ppm. CDI. PSI on dishwasher needs adjustment. CDI. Work order is in for the vacuum breaker on the dishwasher. Back door has work order in to be replaced. Add Form 1B to training jackets. CDI. Have Yolanda Walker get recertified as CFM so there are two CFMs on premises. Vent has work order in to be replaced. Have Eco Lab conduct inspections on the spare equipment in the store room. Equipment is going to be used for new locations opening soon. Keep temperature logs for fridges and freezer units.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the walk-in freezer.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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02/13/2013 | Routine | |
Restaurant representatives - add corrected or new information about The Gourmet Gang, 6000 Robin Hood Rd., Norfolk, VA 23513 »