Ensure a certified food manager is available during all operating hours of the establishment. Ensure food handler card records are maintained and organized at all times. Certified food manager schedule was given to the person in charge.
- Thawing (corrected on site)
Observation: Improper methods used to thaw meat.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) coleslaw in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- 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: inside the ice machine (mold and mildew).
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Physical Facilities in Good Repair
Observation: The ceiling of the walk-in refrigerator is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The walk-in refrigerator fan cover 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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07/30/2015 | Routine | |
Cooling log, temperature log, non-continuous cooking information, and food manager/food handler class schedule were given to the establishment.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Coleslaw, potato salad, and green beans were 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.
- Critical: Sanitizer; Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Unapproved cleaning chemical being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Correction: Utilize only QAC or chlorine sanitizer that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
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01/12/2015 | Routine | |
Ensure the reach-in refrigerator is not overstocked to ensure adequate air flow is maintained inside, allowing food to cold hold at 41°F or below. Recommended for health permit renewal.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Chicken and raw hamburger patties were stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Outer Openings; Protected
Observation: The corner of the kitchen near the reach-in freezer was observed with a large gap around a pipe coming through the wall.
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 - Cleaning Frequency and Restrictions
Observation: The inside of the walk-in refrigerator was observed with an accumulation of dust.
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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06/05/2014 | Routine | |
Clean the ice machine regularly to prevent an accumulation of mold. Recommended for health permit renewal.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) ground meat in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- 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 (mold accumulation).
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Sanitizer; Criteria/Chemicals for food contact* (corrected on site)
Observation: The cleaning chemical in the wiping cloth bucket being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Correction: Utilize only quaternary ammonium or chlorine sanitizers that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
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09/25/2013 | Routine | |
Restaurant representatives - add corrected or new information about Clancy's Restaurant, 1220 Little Creek Rd., Norfolk, VA 23518 »