- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Uncovered food stored in walk-in refridgerator.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor in walk-in fridge. 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 (repeated violation)
Observation: Corned-beef hash not stored in food grade container, still in metal can.
Correction: Store corned-beef hash in food grade container after opened.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
Observation: The prepared ready-to-eat corned-beef hash 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.
- Consumer Advisory: Consumption of Animal Foods that are Raw, Undercooked, or Not otherwise Processed to Eliminate Pathogens (repeated violation)
Observation: Animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in Ready-To-Eat form or as an ingredient in another Ready-To-Eat Food..
Correction: 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. Example:"Consuming raw or undercooked meats, poultry, seafood,shellfish or eggs may increase your risk of foodborne illness.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Leaking pipe uder 3 compartment sink was observed.
Correction: Repair the leaking pipe under 3 compartment sink 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 pipe, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The following food contact surface equipment was observed soiled with accumulations of grime and debris: Ice machine deflector plate, stove tops, pizza pans stored under shelving across from pizza oven,
Correction: Clean the food contact surface of the equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Outer Openings; Protected (repeated violation)
Observation: Rear exit door has gaps along 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
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at handwashing sink beside service sink in kitchen.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Employee Accommodations, Designated Areas (repeated violation)
Observation: Employee personal items stored in (dry storage) area not accomodated for personal belongings.
Correction: Employees personal items should be stored in lockers or other suitable facilities so that food, equipment, single-service and single-use articles are protected from contamination
- Ventilation Systems - Cleaning Ventilation Systems; Nuisance and Discharge Prohibition (repeated violation)
Observation: Accumulation of debis on filters for pizza oven.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
- Critical: Toxics - Conditions of Use (repeated violation)
Observation: Restricted pesticides in facility stored above ice machine.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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03/03/2016 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Uncovered food stored in walk-in refridgerator.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor in walk-in fridge. 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: Corned-beef hash not stored in food grade container, still in metal can.
Correction: Store corned-beef hash in food grade container after opened.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat corned-beef hash 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.
- Consumer Advisory: Consumption of Animal Foods that are Raw, Undercooked, or Not otherwise Processed to Eliminate Pathogens
Observation: Animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in Ready-To-Eat form or as an ingredient in another Ready-To-Eat Food..
Correction: 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. Example:"Consuming raw or undercooked meats, poultry, seafood,shellfish or eggs may increase your risk of foodborne illness.
- Equipment - Good Repair and Proper Adjustment
Observation: Leaking pipe uder 3 compartment sink was observed.
Correction: Repair the leaking pipe under 3 compartment sink 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 pipe, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cooking and Baking Equipment
Observation: The following food contact surface equipment was observed soiled with accumulations of grime and debris: Ice machine deflector plate, stove tops, pizza pans stored under shelving across from pizza oven,
Correction: Clean the food contact surface of the equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Outer Openings; Protected
Observation: Rear exit door has gaps along 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
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at handwashing sink beside service sink in kitchen.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Employee Accommodations, Designated Areas
Observation: Employee personal items stored in (dry storage) area not accomodated for personal belongings.
Correction: Employees personal items should be stored in lockers or other suitable facilities so that food, equipment, single-service and single-use articles are protected from contamination
- Ventilation Systems - Cleaning Ventilation Systems; Nuisance and Discharge Prohibition
Observation: Accumulation of debis on filters for pizza oven.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
- Critical: Toxics - Conditions of Use
Observation: Restricted pesticides in facility stored above ice machine.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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02/19/2016 | Routine | |
| No violation noted during this evaluation. | 10/07/2015 | Follow-up | |
This is not a Norfolk Food Manager Card, Manager need change food manager card over to a Norfolk Card.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to obtain a valid certified food managers card. The person in charge failed to employ a certified food service manager card for the City of Norfolk.
Correction: Obtain a valid food service managers card for the city of norfolk.
- 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.
- Employee Health
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to 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 any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virusor Norovirus.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. The employee was wearing gloves, but not changing the gloves between task.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- 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.
- Critical: Preventing Contamination from Hands
Observation: Food employee failed to dry his or her hands after washing hands .
Correction: Ensure all food employees clean their hands and exposed portions of their arms with soap at a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. eggs over cooked soup
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.
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Gloves; Use Limitation
Observation: Single-use gloves while worn during multi-tasked food preparation.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Critical: Food - Potentially Hazardous Food; Hot Holding*
Observation: Soup hot holding at improper temperatures. soup 96 degrees
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) beef 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 - Hot Oil Filtering Equipment
Observation: The filter for the hot oil filtering equipment is not readily accessible.
Correction: Replace or alter the hot oil filtering equipment as necessary to provide an easily accessible filter. This is necessary to facilitate and ensure effective cleaning of the unit (See 12 VAC 5-421-1100 & 12 VAC 5-421-1110).
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The following utensils were observed soiled to sight and touch: kitchen equipment.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: stove and prep table
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Containers holding potentially hazardous food items maintained under proper refrigeration at the kitchen are not being cleaned when emptied.
Correction: Clean and sanitize containers when empty to prevent cross-contamination.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the cutting board in kitchen area is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the cutting board to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Floors, Walls, and Celings - Cleanability
Observation: Floor or floor covering in kitchen not easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Hand Drying Provision
Observation: No disposable towels were provided a the hand washing lavatory in the kitchen
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
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: walls in the kitchen 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.
- 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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09/29/2015 | Routine | |
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (repeated violation)
Observation: The chemical sanitizer was too strong. Observed slightly above 200 ppm. Instructed dishwasher to use 6 tablets per basin and test to see if that is sufficient.
Correction: Obtain and use the quaternary ammonium chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- 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: interior of microwave, blade on can opener.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Rack above triple sink, floor in walk-in, behind and under all stand in place equipment, wall behind steam tables and light fixtures 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.
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02/24/2015 | Routine | |
Recommended for permit renewal. Permit issued.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The circular cutting board is 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.
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11/06/2014 | Follow-up | |
No thermometer observed in Pepsi fridge, no TCS foods stored in unit. Reminded cook line staff not to mix bleach and soap in sanitizing solution. Not recommended for permit renewal at this time. Will follow up to check to on food handler cards and cleaning.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Two food service employees are 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.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate, food is right on the line of cooling properly. Food was covered tightly in refrigeration unit and not spread well.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Handle on hand sink in kitchen is loose, and hand sink and prep sink were both observed leaking from underneath, thus all observed in a state of disrepair and damaged.
Correction: Repair the sinks 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 sinks, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Observed above 200ppm. Facility was using 6 tablets per basin, diluted solution and decided 4 tablets will be effective to get the proper 200ppm.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: There are no chemical sanitizing test kits present to ensure the chemical sanitizing solution used is at the proper concentration.
Correction: Obtain a quaternary ammonium and a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Equipment - Cutting Surfaces
Observation: The circular cutting board is 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.
- 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: buckets under eggs, racks in prep unit, paper roll holder and area around mop sink.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for quaternary ammonium sanitizing solution.
Correction: Provide quaternary ammonium solution at proper concentration of 100-200ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time (1 minute).
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling tiles and walls throughout kitchen 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.
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10/24/2014 | Routine | |
Facility well organized. Recommended using five sanitizing tablets rather than seven.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
Observation: A few prepared ready-to-eat (RTE) made in house items in the refrigeration unit are 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.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: The chemical sanitizer was too strong.
Correction: Obtain a quaternary ammonium chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- 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: shelves in prep unit and baskets and back of fryers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean plates and bowls were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Physical Facilities in Good Repair
Observation: Leak observed on hot water line on front hand sink, faucet on hand sink in kitchen is not secured, back of prep sink needs to be recaulked to wall and coving on wall-floor juncture under triple sink needs to be reapplied, thus they are 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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06/05/2014 | Routine | |
CFM had tried to attend recertification class but signed up one day past 6 month grace period. She is currently signed up for February 11 & 13 Food Manager class. New Food Code changes given, along with new Form 1-B and cooling logs. Proper handwashing and warewashing observed.
- Critical: Demonstration of Knowledge*
Observation: Three food service employee are working in the food service establishment without having a valid food service card. All cards expired.
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.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The food contact equipment surface of the interior of pizza oven is observed soiled with accumulations of carbon build-up and debris.
Correction: Clean the food contact surface of the pizza oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the interior of cabinet below steam tables, bulb shades on heat lamp and surge protector for waffle iron 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.
- Physical Facilities in Good Repair
Observation: Pipe underneath prep sink is not maintained in good repair and observed leaking water.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/09/2014 | Routine | |
Good handwashing and glove use procedures observed. All food handler's cards up to date. Reviewed Time As A Public Health Control and forms filled out during inspection. Recommended for permit renewal.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. Foods left out during breakfast without written procedure. Reviewed Time As A Public Health Control and filled out form to begin policy.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: fryer vent and basket handles.
Correction: Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the pizza oven stones are observed soiled with accumulations of carbon build-up.
Correction: Clean the food contact surface of the pizza oven stones to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the small warmer, floor behind and around steam tables, shelf above 6 burner stove, and cord for waffle iron 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.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture in dish area, behind grease trap is not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Physical Facilities in Good Repair
Observation: Wall behind clean dish table is not maintained in good repair. Observed uncovered hole in 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: Ceiling in the kitchen 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.
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09/13/2013 | Routine | |
Owner's niece is now coming in once a week to make cakes in restaurant, she is going to obtain a food handler's card over Spring Break to keep in facility. All new cards expire 3/21/15.
No violation noted during this evaluation. | 03/28/2013 | Follow-up | |
- Critical: Demonstration of Knowledge*
Observation: Two food service employees were 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 - Compliance with Food Law* (corrected on site)
Observation: Food (cakes) prepared in a private home is distributed or offered for sale to the public.
Correction: Cease use of food prepared in a private home. Food must be obtained from an approved governmentally inspected food preparation/processing facility.
- Critical: Preventing Contamination from Hands (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (Lemon slices)
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Gloves; Use Limitation (corrected on site)
Observation: Single-use gloves while worn during multi-tasked food preparation. Observed use with raw hamburger then RTE products.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition*
Observation: The prepared ready-to-eat (RTE) meatloaf in the refrigeration unit is not properly dated for disposition.
Correction: Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41°F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45°F mark the container with a ""consume by"" date not to exceed 4 calendar days.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the both sides of fryer unit, back of fryer, piping behind cooking equipment, handles on storage units, bottom of reach-in freezer 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.
- Light Bulbs Protective Shielding
Observation: Light bulbs behind bar area not shielded, coated, or otherwise shatter-resistent.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
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03/07/2013 | Routine | |
Restaurant representatives - add corrected or new information about Tony's Diner, 3200 Tidewater Dr., Norfolk, VA 23509 »