Recommend for permit renewal today.
- 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.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet and the flood rim level of the prep sink in front is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
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.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site) (repeated violation)
Observation: The handwashing facility located at the front had a sink inside preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the spoon preventing its use.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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03/23/2016 | Routine | |
Low boy (Center prep) is holding cold at appropriate temperature. Facility is maintaining temperature charts. Ice machine has been cleaned out sanitized.
No violation noted during this evaluation. | 09/30/2015 | Follow-up | |
Lowboy (3 door) still has not been repaired. CFM still waiting for maintenance worker to repair equipment. Called back today. Recommendation. 1. Do not place any food item in the lowboy. All food items remain in the walk in. 2. Items on the prep line will be placed on ice to maintain temperatures and should not stay on the line longer than 4 hours. 3. Take frequent temperatures of food to ensure items remain 41 and below. Follow up in 48 hours (09/30/2015). Recommendations 1 and 2 were done during the inspection.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: FOOD Cold holding (low boy) at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Do not place any items in the low boy untill repaired.
- Critical: Equipment - Food Contact Surfaces and Utensils (repeated violation)
Observation: Food contact surfaces of the ice machine were observed soiled with accumulations of debris and residue.
Correction: Clean food-contact surfaces of ice machine.
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09/28/2015 | Follow-up | |
CFM present during the inspection. One of food handlers did not have proof of service card and the other worker had an expired food service card. Mop sink hose should be out of basin when not in use. Follow up scheduled to check for service cards, food temperatures and cold holding temperatures.
- Critical: Demonstration of Knowledge*
Observation: Food service employees 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.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints (beard restraint)
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.
- Utensils - In-Use; Between-Use Storage
Observation: Dispensing utensils improperly stored between (ice scoop)
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: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Food in the kitchen prep cold holding is cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Transfer food that has stayed less than 4hours to the walk in, discard any food over 4hour. Call maintenance for repair of cold holding.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact surfaces of the ice machine were observed soiled with accumulations of debris and residue.
Correction: Clean food-contact surfaces of ice machine.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located at the front is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the utensils preventing its use.
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09/23/2015 | Routine | |
| No violation noted during this evaluation. | 04/22/2015 | Follow-up | |
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the Reach-in.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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03/17/2015 | Routine | |
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Original containers of Cleaning Products do not have a legible manufacturer label
Correction: Provide manufacturer's label on containers of Cleaning Products that is legible. The accidental contamination of food or food-contact surfaces can cause serious illness.
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09/11/2014 | Routine | |
Hood System needs new service sticker. One reach-in fridge is not functioning.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) cheese in the refrigeration unit is not properly dated for disposition.
The ready-to-eat (RTE) commercially processed orange juice 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.
- 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
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen prep area.
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
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03/28/2014 | Routine | |
Hood system last serviced August 2013. Recommend service every six months. CFM Certificate for posted CFM expired. Second CFM is current. Hot water at service sink was shut off. Corrected during inspection.
- 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: ice machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the food prep area. One light out.
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
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of Cleaning products 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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10/28/2013 | Routine | |
One container of turkey on prep line mislabeled. CDI. Recommend for permit renewal.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Juice spilt onto closed box of RTE Chicken strips. Employee food (liquid egg product) stored above lettuce (covered).
Correction: Protect food from miscellaneous sources of contamination.
- 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.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Toxics - Identifying Toxic Containers* (repeated violation)
Observation: Original containers of cleaning products do not have a legible manufacturer label
Correction: Provide manufacturer's label on containers of cleaning products that are legible. The accidental contamination of food or food-contact surfaces can cause serious illness.
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05/02/2013 | Routine | |
Restaurant representatives - add corrected or new information about Tropical Smoothie Cafe, 3841-A E Little Creek Rd., Norfolk, VA »