Recommended for health permit renewal.
No violation noted during this evaluation. | 03/23/2016 | Follow-up | |
New cutting boards are on order. Monitor the temperature of the lowboy refrigerator. Do not store TCS foods until the refrigerator can consistently maintain acceptable air temperatures.
- Equipment - Good Repair and Proper Adjustment
Observation: The lowboy refrigerator was observed unable to maintain acceptable cold-holding temperatures for TCS foods.
Correction: Repair the refrigerator 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 refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards along the prep line, as well as the separate cutting board, 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.
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03/22/2016 | Follow-up | |
Avoid storing TCS foods in the smoothie prep unit until it is capable of cold holding food at 41°F or below. Ensure shatterproof bulbs are used above the smoothie station area when replacing them. Food handler card and temperature logs reviewed and up to date. CFM and FHC class schedules were given to the person in charge.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: Soft serve frozen yogurt was observed cold holding at improper temperature.
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 - Cutting Surfaces (repeated violation)
Observation: The cutting boards along the prep line, as well as the separate cutting board, 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.
- 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: sides of the smoothie prep unit at the wall, inside the right microwave oven, lid of the plastic bottle container across from the 3-compartment sink, under cutting boards on the walk-in side of the prep line.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The wall at the trash can next to the chips rack is 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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03/15/2016 | Routine | |
Single door prep unit and fruit prep refrigerator are now capable of cold holding food at 41°F or below. Maintain temperature logs for all cooling units. Ensure food handler card records are organized and maintained.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards (portable and at prep units) 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.
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09/25/2015 | Follow-up | |
Organize food handler card records for easy access. Ensure employees obtain valid food handler cards. Food handler card class schedule, safe cooling chart, and food temperature log were given to the person in charge. Refrigeration units are scheduled for service. The person in charge has been instructed not to store TCS foods in these units until they are capable of cold holding foods at 41°F or below at all times.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: soft serve frozen yogurt and tomatoes observed 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 - Cutting Surfaces (repeated violation)
Observation: The cutting boards (portable and at prep units) 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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of grime and debris on the following food contact surfaces: inside the deflector plate of the ice machine.
Correction: Clean and sanitize these surfaces for food contact.
- Insect Control Devices; Design and Installation (corrected on site) (repeated violation)
Observation: Insect control device is located over a food prep area where dead insects may be impelled or fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: The mop sink is 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.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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09/24/2015 | Routine | |
Recommended for health permit renewal.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep units 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: outside surfaces of the microwave, can opener and holder.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Hotel 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.
- Insect Control Devices; Design and Installation (corrected on site)
Observation: Insect control device is located over a food prep table in the kitchen where dead insects may be impelled or fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor under the fruit prep unit and the ceiling tile/air vent in the kitchen is 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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02/05/2015 | Routine | |
E Food Handler cards are not accepted. Gave flyer for Norfolk's on-line course.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Damaged, spoiled or recalled food stored in a location that may cause contamination.
Correction: Prevent cross contamination by holding damaged, spoiled or recalled products in a designated area that is separate from food, equipment, utensils, linens, and single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Fruit Station Reach-in Cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The ready-to-eat commercially processed pesto, chicken salad, shredded cheese in the freezer was not properly dated for disposition after opening.
Correction: Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing once opened, indicate the length of time the food was held refrigerated which is 7 days or less at 41°F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41°F minus the refrigeration time before the food was frozen.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Reach-in under prep 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: Lip of ice machine and can opener blade.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single Service were observed stored unprotected under sink.
Correction: Store Single Service in the original protective package to protect from contamination until used.
- Tableware - Soiled and Clean Tableware
Observation: Storage of soiled utensils was adjacent to clean utensils at the clean side of dishwasher area.
Correction: Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of sanitizer 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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07/24/2014 | Routine | |
Ensure food handler cards are readily accessible at all times. Recommended for health permit renewal.
- Equipment - Good Repair and Proper Adjustment
Observation: The soap dispenser at the kitchen hand sink was observed in a state of disrepair and damaged.
Correction: Repair the soap dispenser 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 soap dispenser, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site) (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 deflector plate (mold accumulation).
Correction: Maintain nonfood-contact surfaces of equipment clean.
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01/07/2014 | Routine | |
Ensure paper towel dispensers are functioning at all times.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: The 2-door refrigerator was observed in need of defrosting.
Correction: Defrost the 2-door refrigerator 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
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-door refrigerator door gaskets, ice machine deflector plate.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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09/27/2013 | Routine | |
Recommended for health permit renewal.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the single door refrigerator and 3-door prep 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.
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02/14/2013 | Routine | |
Restaurant representatives - add corrected or new information about Tropical Smoothie Cafe, 7862 Tidewater 111, Norfolk, VA 23505 »