Recommended for annual Health Department permit renewal.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Sour cream 60'F, cold holding at improper temperatures, in the small prep refrigerator.(Air temperature was 68'F. Voluntarily discarded TCS foods. Unit was turned off by mistake. Unit holding at 34'F prior to leaving.)
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: The door gasket of the walk-in refrigerator is (missing, damaged).
Correction: Repair or replace the refrigerator door gasket in accordance with the manufacturer's specifications.
- Outer Openings; Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The back door is not self closing.
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
- Hand Drying Provision
Observation: The heated air hand drying device was working at the men's restroom hand basin.(provide paper towels until fixed)
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
|
04/09/2015 | Routine | |
Refrigerator repaired. Permit posted. Certified food manager's certificates have been transferred to Norfolk but still need to be posted. Renew certified food manager's certificates before they expire.
No violation noted during this evaluation. | 10/23/2014 | Follow-up | |
Refrigeration repair tech was out and repaired the unit once. The manager contacted the repair tech again for service of the unit. Ice bath used up top in the unit until fixed. Transfer certified food manager's certificates to Norfolk and post in view of the public. Post the Health Department permit in view of the public. Unshielded light in drive thru area.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomatoes 65'F and blue cheese 54'F, cold holding at improper temperatures in the prep refrigerator across from the grill. Air temperature 58'F.(voluntarily discarded PHF's out of temperature more than 4 hours.)
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.
|
10/20/2014 | Follow-up | |
The manager stated that a work order has already been submitted for the unshielded lights in the drive thru drink area and for the hot water faucet handle repair for one hand basin. Post the Health Department permit in view of the public and transfer certified food manager's certificates to Norfolk and post in view of the public.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee 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.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between.
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: Blue cheese 50'F and sliced tomatoes 58'F up top in the front area prep refrigerator and were cold holding at improper temperatures. Air temperature in the refrigerator was 48'F.(food items not in the unit more than a few hours. Moved items to a working unit and set up an ice bath. Refrigeration repair tech callecd)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Water pooling in the bottom of the prep refrigerator in the drive thru area.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required
Observation: 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.
- Prohibitions (corrected on site)
Observation: Clean spoons were found stored next to cleaning brushes.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
|
10/15/2014 | Routine | |
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card.(correct within 10 days)
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: Employee(manager) observed working in the food service area without proper hair 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw animal food stored over ready-to-eat (RTE) food in the walk-in refrigeration unit.
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the walk-in refrigerator and the prep refrigerators.
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
Observation: Water pooling in the bottom of the drive thru area prep refrigerator.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Rinsing Procedures (corrected on site)
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
- Physical Facilities in Good Repair
Observation: Plumbing leaking below the hand basin in the mens restroom.(bucket put under basin leak and repair request submitted) Inside door panel coming away from the door of the tall freezer and the door handle is broken.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
04/28/2014 | Routine | |
Three compartment sink sanitizer okay at 200 QAC. Post all certified food managers certificates in view of the public. A certified food manager must be on duty at all time. Recommended for April permit renewal.
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
Observation: Employee observed working in the food service area without a proper hair 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.
- Outer Openings; Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back door is not self closing.
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
|
02/07/2014 | Routine | |
Post all certified food managers certificates in view of the public.
- Critical: Demonstration of Knowledge*
Observation: A food service employee 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: Employee observed working in the food service area without proper hair 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.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Sour cream and butter 60'F and 58'F, cold holding at improper temperatures, up top in the salad refrigerator.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the hamburger refrigerator and the drive thru prep 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.
- 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: water pooling in the bottom of the drive thru prep refrigerator.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Prohibitions (corrected on site)
Observation: Clean equipment/utensils were found stored hanging on the wall next to cleaning brushes.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Refuse - Using Drain Plugs
Observation: The refuse container used to store recyclables has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of food grade lubricant are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of lubricant must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
10/08/2013 | Routine | |
Recommended for April Health Department permit renewal.
No violation noted during this evaluation. | 04/15/2013 | Follow-up | |
Transfers certified food managers certificates to Norfolk and post in view of the public. Post the Health Department permit in view of the public. Do not store food grade lubricant with chemicals.
- Critical: Demonstration of Knowledge*
Observation: Food service employees were 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Drink cups and/or Single Service were observed stored unprotected at the drive thru and front line. Fry containers dispensed so that the food contact surface may be handled by employees.(corrected)
Correction: Store cups and/or Single Service in the original protective package to protect from contamination until used.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor gouting worn away in several areas of the kitchen, allowing water to pool.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
04/02/2013 | Routine | |
- Hair Restraints - Effectiveness
Observation: Manager preparing food was observed working in the food service area without proper hair 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.
- Temperature Measuring Devices
Observation: Broken thermometer in the prep refrigerator next to grill and thermometer missing in the walk-in 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site) (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: some plastic pans in the clean storage area above the three compartment were soiled.
Correction: Clean and sanitize these surfaces for food contact.
- 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: storage cabinet at drink area out front, area above fry bin, and ice shute on soda dispenser out front(corrected during inspection).
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture is not sealed, wil coving missing and coming away from the wall below the three compartment sink and in the drive-thru area..
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Physical Facilities in Good Repair
Observation: Floor tile in poor repair and grouting worn away with standing water in some areas of the kitchen. Plumbing below the three compartment sink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
12/17/2012 | Routine | |
Restaurant representatives - add corrected or new information about Wendy's, 1380 Little Creek Rd., Norfolk, VA 23518 »