| No violation noted during this evaluation. | 11/03/2015 | Follow-up | |
Reviewed the daily refrigerator temperature log requirement.
- Critical: Person in Charge Present, demonstrates knowledge
Observation: The current Food Manager's ServSafe Certification has gone beyond 3 years and 6 months of the issue date and is therefore no longer valid.
Correction: The ServSafe Food Manager's certifications are only valid up to 3 years and 6 months from the issue date. The current Certified Food Manager will need to get recertified.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: The slices of bologna, ham, and American cheese were cold holding at improper temperatures in the 2-door stand-up refrigerator.
Correction: (The foods were voluntarily discarded and the refrigerator's thermostat was adjusted) Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Pests - Controlling Pests*
Observation: Live cockroaches were observed in the lower portion of the kitchen under the ice machine, on the floor at the entrance to the lower portion of the kitchen , and on the stand-up freezer's door frame.
Correction: The facility's pest control company was notified and are scheduled to treat for cockroaches on 11/3/15. The kitchen will temporarily cease operations during the time the pest control operator is treating the kitchen for cockroaches. The kitchen manager will monitor the treatment procedure to ensure the foods and food contact surfaces in the kitchen remain safe for use after the treatment has been completed.
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11/02/2015 | Routine | |
Permit renewal issued.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the ventilation hood filters had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The kitchen walls and wall-mounted shelves were 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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07/28/2015 | Routine | |
Reviewed cooling methods, the facility's method of sanitizing of food contact surfaces, and employee food handler card status.
No violation noted during this evaluation. | 03/03/2015 | Routine | |
Reviewed food handler cards. Good food safety practices observed. New microwave was ordered. Handles on cabinets had been replaced. Kitchen manager signed up for August CFM class.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to posses a certified food service manager's card. The Kitchen manager has signed up for the August CFM class in Norfolk.
Correction:
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07/28/2014 | Routine | |
Discussed above violations with the person in charge. Left CFM schedule. Discussed upcoming new changes to the code and employee health.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to posses a certified food service manager's card. The previous CFM left. Discussed with PIC - new employee will attend CFM class.
Correction:
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the following is not corrosion resistant, nonabsorbent, and/or smooth: Shelves of overhead cupboards where dishes are stored.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Lighting, Intensity
Observation: Light bulbs out in the main kitchen 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
- Physical Facilities in Good Repair
Observation: The following is not maintained in good repair: Door of saucepan cabinet, small leak at faucet at 3 compartment sink and Microwave start button.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/28/2014 | Routine | |
Reviewed current food handler card status, date labeling ready-to-eat foods, and cleaning schedule.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized between uses: stainless steel table top.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Handwashing Cleanser; Availability (corrected on site)
Observation: Soap was not provided at the hand washing sink.
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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01/28/2014 | Risk Factor | |
Discussed 2 step cooling method and recommended shallow cooking pans to accommodate proper cooling. Discussed date marking and handwashing. Reviewed food handler cards.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The certified food manager could not provide a food temperature measuring device. This thermometer is needed to monitor cooling and minimum cooking temperatures.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
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07/08/2013 | Routine | |
Discussed methods of sanitizing, 3 compartment sink was not set up at time of inspection. Quat tablets used. Discussed monitoring of cook meat products. Reviewed food handler cards and discussed employee health policy.
- Temperature Measuring Devices; Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the reach-in is not accurate. Thermometer was reading < 32F.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
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03/11/2013 | Routine | |
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