Additional CFM needed. Did not observed cooling charts. Observed employee health policy, food handler cards, and temperature charts. New refrigeration equipment installed -- approved for food storage. Approved for permit.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate for the brown rice.
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.
- Mops - Drying Mops (repeated violation)
Observation: Mops and brooms 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.
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02/02/2016 | Routine | |
Observed temperature charts, employee health policy, and food handler cards. Did not observe cooling charts. Discussed with PIC the need for an additional CFM (renewal needed). Kelvinator Commercial refrigerator will be replaced within the next week. Tomatoes found out of temperature were relocated to a cold holding unit maintaining temperature. Provided cooling charts, CFM class, and food handler class schedule. Facility is very well maintained and clean! Great job!
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) Hollandaise sauce (8/4/2015) in the refrigeration unit was not discarded within the 7 days of shelf life. Product should have been discarded 1 day ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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 - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed mop sink in need of securing to the wall.
Correction: Tightly secure the mop sink to the wall to restore it to 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 properly secure, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Mops - Drying Mops
Observation: Mops and brooms 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.
- Conformance with Approved Procedures (repeated violation)
Observation: Cooling temperature logs are not being maintained by the establishment.
Correction: Maintain accurate cooling temperature logs.
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08/11/2015 | Routine | |
Observed all food handler cards, employee health policy, and temperature charts. Did not observe cooling charts. Refuse areas are observed well maintained. Restroom is observed properly stocked and maintained. Great efforts observed in maintaining excellence with food safety compliance! Approved for permit!
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE) in the freezer unit. Observed beef shanks stored over potatoes.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Mop sink is observed not secure and sealed to the wall unit..
Correction: Secure mop sink and seal to the wall to ensure accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
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03/17/2015 | Routine | |
Recommeded glove use for crouton production when cutting bread. Foods cold holding at improper temperatures and foods past the 7 day shelf life date were voluntarily discarded. Provided cooling charts and temperature charts. Facility is not maintaining temperature charts or cooling charts. Observed food handler cards. Did not observe employee health policy.
- 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: Raw chicken breasts stored over breading/flour for catfish 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.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Rague Sauce was not properly reheated to 165F before being transferred to hot holding units.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours before transferring to hot holding units.
- Cooling Methods
Observation: The methods used for cooling were not adequate for the Broccoli Cheddar Soup, Mashed Potatoes, and Potato Salad.
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.
- Temperature Measuring Devices
Observation: Did not observe thermometers for every cold holding refrigeration unit.
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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 2 Kenmore freezer units and the filters for the ventilation hood system..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Prep sink not observed in good repair. Needs to be recaulked and resecured to the wall.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Conformance with Approved Procedures
Observation: Temperature logs and cooling charts are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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08/15/2014 | Routine | |
Did not observed food temperature charts/cooling charts and employee health policy. Observed well stocked restroom facilities. Great improvement on date and labeling system!
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) Red Curry Sauce (4/12/14), Salsa (4/12/14), Bleu Cheese Sauce (4/14/14), and Andouille (4/11/14) in the refrigeration unit is marked with a date or time that exceeds the maximum holding time as allowed by law.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container 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, 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.
- 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: Spice rack shelving, fan blades (2), shelving units in the 2 kelvinator reach in freezer units, and the lower shelf on the prep table. .
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Mops - Drying Mops
Observation: Mops and brooms 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.
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04/21/2014 | Routine | |
Observed accurate and valid temperature charts. All previous violations addressed.
- Physical Facilities in Good Repair (repeated violation)
Observation: Mop sink basin needs to be recaulked to the wall.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/20/2013 | Follow-up | |
Observed 3 compartment sink drain system in need of cleaning to help prevent fruit fly infestation. Reviewed and discussed proper and correct cooling procedures. TCS foods will not be stored in the Kelvinator #2 Unit until repaired. All TCS foods were relocated to other equipment operating at proper temperatures. Previous cooling charts provided were not available for viewing during the inspection.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between use. Observed plastic serving bowls used as scoops in the brown sugar and powered sugar storage bins.
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.
- Critical: Cooling* (corrected on site)
Observation: Cajun Chicken Stew noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Salmon and chicken observed cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit was not discarded by the ""consume by"" date:
Honey Dill Mustard, Chipotle Pepper Suace, Avocado Creme Sauce, Old Bay Sauce- 12/3/2013
Salsa- 12/2/2013
Bleu Cheese- 11/21/2013
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Food Labels
Observation: Foods not properly labelled.
Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws.
- Food Contact Surfaces; Cleanability* (corrected on site)
Observation: The food contact surface of spatulas is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Repair or replace the spatulas 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 (repeated violation)
Observation: Mop sink basin needs to be recaulked to the wall.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: Cleaning is being done during periods in which food is exposed to contamination.
Correction: Clean during periods when the least amount of food is exposed such as after closing.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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12/11/2013 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the middle Kelvinator freezer..
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 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 QAC test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Cookware/kitchen utensils were observed soiled with accumulations of food residues.
Correction: Clean cookware/kitchen utensils to prevent the growth of microorganisms on those surfaces.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact surfaces of the mixing bowl used to prepare potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of mixing bowl no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Physical Facilities in Good Repair
Observation: Mop sink is not maintained in good repair. Sink is observed in need of recaulking to the wall.
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: Kitchen area floors are 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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Restroom facilities were observed in need of dusting of the ceiling tiles.
Correction: Keep restroom facilities clean and maintained.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Toilet room doors were observed without self closing units installed.
Correction: Install required self closing units on restroom facility door.
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07/08/2013 | Routine | |
* NOTE: Bleach is occasionally used to sanitize cutting boards, Recommend this facility obtain and maintain a chlorine test for measuring the chlorine concentration. This facility is recommended for Department Of Public Health Permit renewal, New Permit issued.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: Can opener blade.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the @EQUIPMENT@ had accumulations of grime and debris. Interior of freezers soiled and hood filters soiled and greasy.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Employees are not using the dressing rooms or lockers provided. Personal item (sweater) stored in food storage area.
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
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01/14/2013 | Routine | |
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