| No violation noted during this evaluation. | 10/06/2015 | Follow-up | |
Transfer certified food managers certificate to Norfolk.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Cream cheese and butter 45'F, hard boiled eggs 49'F and yogurt 45'F, cold holding at improper temperatures in the counter top refrigerator. Air temperature 50'F.(some food items have not been in unit more than 4 hours and will be discarded after breakfast is over at 11. Refrigerator will be replaced today.)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located at the kitchen is full of items and is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
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09/18/2015 | Routine | |
- Microwave Ovens
Observation: The microwave oven in the prep area is not commercial.
Correction: Replace the component of the microwave unit that makes the unit unsafe or replace the entire unit with a commercially-listed, ANSI-certified (such as NSF-approved) unit. Prior to purchase and installation of any new equipment, contact to make sure that replacement unit meets the specifications of Part IV, Articles 1 and 2 of these regulations.
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03/27/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: Counter top refrigerator holding at 45'F.(No food in the unit at the time of inspection. Ice baths will be used until fixed or replaced.)
Correction: Repair the counter top 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.
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09/15/2014 | Routine | |
Recommended for annual Health Department permit renewal.
No violation noted during this evaluation. | 03/10/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Eggs 47'F and yogurt 49'F, cold holding at improper temperatures, in the small counter top refrigerator and air temperature 44'F.(manager will replace the refrigerator)
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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The certified food manager could not provide a 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.
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03/06/2014 | Routine | |
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card.
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: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Hard boiled eggs 53'F and cream cheese 67'F, cold holding at improper temperatures, during display.(voluntarily discarded. Operator to look into getting a counter top refrigerator or ensuring that food is nested in containers off ice for holding during service time.)
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.
- Outer Openings; Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Window in kitchen is open and not screened in.
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
- Physical Facilities in Good Repair
Observation: The hand basin is coming away the wall.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemicals 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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09/06/2013 | Routine | |
Recommended for annual Health Department permit renewal.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the 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.
- Distressed Merchandise, Segregation and Location (corrected on site)
Observation: Products for credit, redemption, or return is not being stored in a separate designated area. Badly dented can o fruit on storage shelf.
Correction: Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
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03/15/2013 | Routine | |
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