Transfer food manager certificates to City of Norfolk certificates.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the front counter refrigerator.
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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11/16/2015 | Routine | |
Convert food manager certificates to City of Norfolk certificates. Ensure current food permit and food manager certificates are displayed in public view. Post a notice to the public stating the most recent inspection is available upon request. Recommended for health permit renewal.
- Equipment - Good Repair and Proper Adjustment
Observation: The door on the front counter lowboy refrigerator was not observed to close tightly.
Correction: Adjust the door on the refrigerator to ensure a tight fit to maintain proper temperatures inside the unit.
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05/12/2015 | Routine | |
Transfer food manager certificates to City of Norfolk certificates. Ensure food handler card records are maintained frequently.
No violation noted during this evaluation. | 03/16/2015 | Routine | |
The facility is manually applying sanitizer at the correct sanitizer. Ensure all employees are aware that the sanitizer dispenser at the 3-compartment sink is not dispensing the proper concentration of sanitizer while awaiting repairs.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The sanitizer dispenser at the 3-compartment sink is not dispensing the correct amount of sanitizer.
Correction: Repair the sanitizer dispenser to ensure the correct amount of sanitizer is dispensed to ensure the sanitizer is at the proper concentration.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: The handwashing sink near the raw hamburger box is in need of cleaning.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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12/04/2014 | Follow-up | |
Sanitizer is being applied manually to the 3-compartment sink until the dispenser can be repaired. Ensure sanitizer concentration is checked regularly, even when the sanitizer dispenser is functioning properly.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The sanitizer dispenser at the 3-compartment sink is not dispensing the correct amount of sanitizer.
Correction: Repair the sanitizer dispenser to ensure the correct amount of sanitizer is dispensed to ensure the sanitizer is at the proper concentration.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin and wiping cloth containers.
Correction: Provide QAC sanitizer at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Lighting, Intensity
Observation: A lightbulb was not observed to be functioning in the walk-in refrigerator.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: The handwashing sink near the raw hamburger box is in need of cleaning.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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11/24/2014 | Routine | |
A work order has been placed to repair the 3-compartment sink sanitizer dispenser.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate.
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.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine sanitizer test kit (white test strips) for the back up chlorine sanitizer packets.
- Equipment - Good Repair and Proper Adjustment
Observation: The sanitizer dispenser in the 3-compartment sink is unable to dispense the proper concentration of QAC sanitizer.
Correction: Repair the sanitizer 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 dispenser, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide sanitizer at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Outer Openings; Protected (repeated violation)
Observation: The drive-thru window was left open while not in use, leaving an outer opening unprotected.
Correction: Protect the food establishment against the entry of insects and rodents by ensuring the drive-thru window is closed tightly when not in use.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: The handwashing sink next to the raw hamburger box is unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing. If the sink is unable to be easily cleaned, replace with a unit that is easily cleanable.
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08/20/2014 | Routine | |
Transfer ServSafe food manager certificates to Norfolk certificates. Ensure food handler card records are reviewed regularly to ensure all cards remain current. Ensure an adequate amount of sanitizer test strips are on hand. Recommended for health permit renewal. Food handler class schedule was given to the person in charge.
- Critical: Cooling* (corrected on site)
Observation: Chili noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Discard chili.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling chili were not adequate.
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. Using rapid chill blocks available in the facility 7. Any other method that can effectively accomplish cooling.
- Outer Openings; Protected (corrected on site)
Observation: The drive thru window was observed to remain open when not in use.
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
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05/14/2014 | Routine | |
Post the food
permit
in a location in the
food establishment
that is conspicuous to
consumers. Transfer food manager certificates to Norfolk City food manager certificates.
No violation noted during this evaluation. | 02/04/2014 | Routine | |
Ensure the vent of the raw hamburger cold holding box is kept clear at all times.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling chili was not adequate.
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.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Lettuce, tomato, and cheese for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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10/16/2013 | Routine | |
Recommended for health permit renewal.
No violation noted during this evaluation. | 06/14/2013 | Routine | |
| No violation noted during this evaluation. | 03/28/2013 | Routine | |
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the prep units.
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.
- Handwashing Cleanser; Availability
Observation: Soap was not provided at the hand washing lavatory in the back of the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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12/18/2012 | Routine | |
Restaurant representatives - add corrected or new information about Wendy's #0360826, 208 Little Creek Rd., Norfolk, VA 23505 »