| No violation noted during this evaluation. | 11/03/2015 | Follow-up | |
- Temperature Measuring Devices (repeated violation)
Observation: The temperature measuring device in the in the front prpe unit behind the drink machine and at the sandwich prep unit was not located in the front of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the three door delfield freezer or the single door victory cooler.
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 (repeated violation)
Observation: The cutting board(s) throughout 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.
- Critical: Backflow Prevention, Air Gap* (repeated violation)
Observation: The diameter of the air gap between the water supply inlet and the flood level rim of the drain under the ice maker and the drain under the three compartment sink is less than 1 inch.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Wall or wall covering at doorway leading into the kitchen was observed with missing/broken tiles and drywall missing from wall exposing materials underneath, causing the doorway to become unsmooth and not easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
|
10/23/2015 | Follow-up | |
- Person in Charge
Observation: Personnel entering the food preparation, food storage, and/or warewashing areas are not in compliance with this Regulation. No food handlers cards available or documented. One had online food handlers card which is not accepted.
Correction: Establish a barrier to food contamination by Informing employees, delivery and maintenance persons and pesticide applicators to comply with this Regulation when entering areas of the food establishment where food and food contact items are exposed. Individuals present in areas of a food establishment where food and food contact items are exposed presents a potential contamination risk.
- Thawing (corrected on site)
Observation: Improper methods used to thaw frozen cooked grilled chicken patties. Bag of frozen chicken observed laying out on prep table to thaw. Instructed that items must be thawed using an apporved method of placing in ferigeration, under cold runni9ng water or in a microwave..
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°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. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Temperature Measuring Devices (repeated violation)
Observation: The temperature measuring device in the in the front prpe unit behind the drink machine and at the sandwich prep unit was not located in the front of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the three door delfield freezer or the single door victory cooler.
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
Observation: The cutting board(s) throughout 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.
- Critical: Backflow Prevention, Air Gap*
Observation: The diameter of the air gap between the water supply inlet and the flood level rim of the drain under the ice maker and the drain under the three compartment sink is less than 1 inch.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Wall or wall covering at doorway leading into the kitchen was observed with missing/broken tiles and drywall missing from wall exposing materials underneath, causing the doorway to become unsmooth and not easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
|
10/14/2015 | Routine | |
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the cold holding units, with the exception of the reach-in, in the rear.
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 - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the soda nozzles on the Coke machine for public use was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of soda nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering at doorway leading into the kitchen was observed with missing/broken tiles and drywall missing from wall exposing the pourous materials underneath, causing the doorway to become not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory next to the front food prep area.
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
|
04/23/2015 | Routine | |
Victory 3 door-->Ambient air 42F-51F. Center door and top shelves 42F-43F. Bottom shelves, back areas 43F-51F. Food temps ok. Unit to be services per PIC. PHF items to be relocated until unit is fixed.
Towel dispenser required at front hand sink.
Staff possess online issued health cards. Online issued cards are not accepted at this time. Obtain cards from Western Tidewater Health District within 30 days.
PIC advised that equipment temps are monitored once per week. Strongly encourage/recommend monitoring refrigeration temps daily.
All information reviewed with PIC.
- Equipment and Utensils - Multiuse, Characteristics
Observation: Cracked insert pans observed.
Correction: Discard cracked insert pans as surface must be smooth and easily cleanable.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Trash container observed to be blocking access to handsink.
Correction: Maintain access to handsink at all times of business to encourage good handwashing among employees.
|
04/25/2014 | Routine | |
Covered trash receptacle required in ladies room.
All employees must obtain a Suffolk health card. Ensure cards are obtained within 30 days of inspection.
There is currently no temperature monitoring being conducted by employees. Monitor all cold/hot holding units to ensure that safe temps are maintained--- <41F (cold), >135F (hot), >165F (reheat).
Thawing discussed. Products placed inside of walk in to thaw. When needed, product is microwaved then placed in hot well. Temp attained after microwaving is unknown as is temp of hot well where product is placed next. Employee advised that hot well is placed on "2," but again, temp is not known.
Leftover procedure not observed, but discussed. Chicken is taken from hot well (temp unknown) after unit has been off "a little" before closing. Chicken is then covered and placed inside of refrigerator. Discontinue this practice. Thoroughly explained/discussed handling of leftovers.
No cooked temps taken ever per staff on duty.
Long stem thermometer provided. Explained use.
Immediately implement temperature monitoring of all cold holding/hot holding units as well as when reheating.
Quats used as sanitizer. Test kit provided.
- Critical: Demonstration of Knowledge*
Observation: PIC and employees on duty unaware of general food safety information such as safe cold holding, hot holding, and reheating temperatures.
Correction: Thoroughly review and apply basic food safety priciples to every kitchen activity from receiving to serving to washing, rinsing, and sanitizing. All temperatures explained in detail with PIC and staff.
- Critical: Demonstration of Knowledge*
Observation: PIC unaware of employee health policy or any information whatsoever regarding reportable illnesses, symptoms, or his responsibility in the prevention of foodborne disease transmission.
Correction: Employee health and reportable illnesses reviewed in detail with PIC.
- Critical: Hands - When to Wash*
Observation: No handwashing observed between tasks.
Correction: Handwashing required between tasks as discussed in detail.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Prep unit at beginning of inspection observed to be 51F-54F. Minimal customers at time as not to necessitate an open top.
Correction: Maintain top of prep unit in closed position during lulls of business. Note: Top closed and by conclusion of inspection ambient temperature had reached 43F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: No date labeling observed.
Correction: Provide proper date labeling as explained in detail.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Rag observed inside of front handsink.
Correction: Remove rag as handsink is for the purpose of handwashing only.
- Handwashing Signage/Handwashing Facilities
Observation: Handwashing signage required at handsink.
Correction: Provide handwashing signage as required.
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07/05/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Tropical Smoothie Cafe Va #11, 5860 Harbour View Blvd. A1-1, Suffolk , VA 23435 »