Inspector suggested locked enclosure to prevent citizen dumping at facility. Inspector noted the change in processes, risk assessment will be done to determine new inspection frequency. All ServSafe certificates must be taken to NDPH for transfer ($10 fee each certificate) to reflect correct expiration date, per Norfolk City Code. Permit issued to manager.
- Food Contact Surfaces; Cleanability*
Observation: The food contact surface of the plastic pans and lids of various sizes found not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Repair or replace the pans/lids 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.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic pans 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.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor behind the smoothie station 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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12/03/2015 | Routine | |
Do not keep drink trays in same cabinet as paint and other chemicals in front area - moved during inspection.
- Critical: Person in Charge - Assignment of Responsibility* (repeated violation)
Observation: The person in charge was not available at the time of inspection. PIC is scheduled to go to class this month.
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: Demonstration of Knowledge* (repeated violation)
Observation: One food service employee was working in the food service establishment without having a valid food service card. Employee must have card before being rescheduled for work.
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: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after washing dirty dishes, before handling them clean.
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.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Avacado in WIC is brown and is still in brown colored water./.
Correction: Ensure food is safe and unadulterated.
- Thawing (corrected on site)
Observation: Improper methods used to thaw commercial bag of rice/bean/corn mix..
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
- Warewashing - Manual Warewashing Equipment, Wash Solution Temperature (corrected on site)
Observation: The temperature of the in-use wash water solution was observed at less than 110°F.
Correction: Maintain a temperature of 110°F and above or the temperature specified by the manufacturer for optimal performance of the detergent to clean equipment and utensil surfaces.
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06/11/2015 | Routine | |
Permit was issued to PIC. Note the time to employ another CFM and ensure full coverage.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to posses a certified food service manager's card.
Correction: Must have a CFM on duty at all times per City of Norfolk Code. Establishment has until next routine inspection to employ another CFM and ensure there is always full coverage at the establishment.
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12/19/2014 | Follow-up | |
2013 Food Code changes must be implemented and all employees must sign health policy to be recommended for permit renewal. Temperature charts will be evaluated for time between inspections. Not recommended at this time, follow up scheduled.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card. E food handler card not accepted, flyer with accepted methods provided.
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: Not all employees nave-signed health policy..
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: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomatoes cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The certified food manager could not provide a digital food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Good Repair and Proper Adjustment
Observation: Cold holding unit not holding appropriate temperature.
Correction: Repair the 1 door lowboy 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 lowboy, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Refuse - Covering Receptacles (corrected on site)
Observation: Outside refuse container was uncovered.
Correction: Cover all waste containers when not in continuous use.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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12/04/2014 | Routine | |
2013 Food Code changes have not been implemented.
- 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.
- Utensils - In-Use; Between-Use Storage
Observation: Dispensing utensils for whey protein and diced tomatoes are improperly stored between uses.
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.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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06/05/2014 | Routine | |
Receipt of work that had been conducted for the 3 dioor lowboy unit was provided. It did not have a temperature, only that it was "good". It was recommended to the manager that the contractor place the temp of the unit on the paperwork to hold them accountable. The ambient air temperature of the unit was ~39F. The temperature of the foods in the top of the unit were elevated but within the +/-2F. It was stressed to the manager to take food temperatures to keep an eye on the unit and ensure it holds <41F. Permit was issued.
- Food Storage Containers; Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers - Turbinado.
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.
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12/06/2013 | Follow-up | |
Time was implemented for the food in the 3 door unit until it is repaired. Manager is to call inspector when unit has been fixed.
- Food Storage Containers; Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers - Turbinado.
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.
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12/04/2013 | Follow-up | |
- Food Storage Containers; Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers - Turbinado.
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.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: Food in 3 door prep unit cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the 3 door prep unit. The thermometer was purchased but was broken at delivery (observed) and new thermometer is on order.
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.
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12/02/2013 | Routine | |
Smoothie prep was not on during inspection (no phfs inside). Maintenance was present during inspections checking all units and fixing those that need it. Units operating are +/- 2 degrees of requirement. No violations.
- Food Storage Containers; Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers-sugar & combined individual servings for smoothies.
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Rack in walk-in freezer was observed in a state of disrepair and damaged.
Correction: Repair the rack 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 rack, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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07/15/2013 | Follow-up | |
Recommended to Pl c replacement part for ice machine-permanent discoloration. Clean out sewage drains throughout store of standing water.
- Food Storage Containers; Identified with Common Name of Food
Observation: Unlabeled food containers-sugar & combined individual servings for smoothies.
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.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Sliced tomatoes & shredded lettuce 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Rack in walk-in freezer was observed in a state of disrepair and damaged.
Correction: Repair the rack 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 rack, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Refuse - Covering Receptacles (repeated violation)
Observation: Outside refuse containers were uncovered.
Correction: Cover all waste containers when not in continuous use.
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06/04/2013 | Routine | |
This facility is recommended for Department Of Public Health Permit Renewal. I provided the facility manager with a blank Permit application.
- 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.
- Refuse - Covering Receptacles
Observation: Outside refuse container was uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Using Drain Plugs
Observation: The refuse container used to store refuse/recycles has no drain plug. The refuse and recycle collection containers are missing drain plugs.
Correction: Replace the drain plug to the refuse container.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the food preparation 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
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12/03/2012 | Routine | |
Restaurant representatives - add corrected or new information about Tropical Smoothie Cafe, 1153 N Military Hwy. C, Norfolk, VA 23502 »