Managers are scheduled for food manager certification class. Ensure floors, walls and ceilings are cleaned at a frequency which precludes the accumulation of grime and debris.
No violation noted during this evaluation. | 04/01/2016 | Follow-up | |
Post current health department food permit in public view as required by 8-304.11 of the food code. Organize and maintained food handler card records frequently to ensure all certifications remain valid.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to posses a certified food service manager's card. 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The cardboard lining at the cookline is not nonabsorben.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- 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: various ledges and crevices inside the hot holding cabinets.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: The light bulb at the vent hood was observed not to be functioning.
Correction: Replace burned out bulbs when necessary to ensure adequate lighting is provided to food prep areas at all times.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The wall under the chicken prep table/around the hand washing sink 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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03/25/2016 | Routine | |
Ensure food handler card records are reviewed regularly and maintained current. Ensure physical facilities are cleaned at a frequency to preclude the build-up of grime and debris. Recommended for health permit renewal.
No violation noted during this evaluation. | 11/16/2015 | Follow-up | |
- 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The wall at the 3-compartment sink 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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11/13/2015 | Follow-up | |
Food handler card class schedule given to the person in charge. Ensure sanitizer concentration is tested to ensure solutions are at the correct concentration at all times.
- 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.
- 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: around nozzles on the soda fountain in the dining room.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The wall at the 3-compartment sink 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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Handwashing sink and surrounding wall at the chicken prep station is in need of cleaning (mold and grime accumulation).
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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11/05/2015 | Routine | |
Ensure food handler card records are easily accessible at all times. 2015 food handler card/food manager certification class schedules, and health form 1-b were given to the person in charge.
- Equipment - Good Repair and Proper Adjustment
Observation: The microwave was observed in a state of disrepair and damaged.
Correction: Repair the microwave 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 microwave, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 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: outside of the bread press, inside the warmer at the drive thru, hot boxes for sides and baked chicken, main chicken hot holding area (behind deli paper holder, side next to baked chicken hot box), main chicken holding box windows, counter at the dining room soda machine, unused hot holding drawers (inside and outside).
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The wall behind the mop hangers 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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: The hand sink at the chicken prep area was noted in need of cleaning.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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04/15/2015 | Routine | |
Recommended for health permit renewal.
No violation noted during this evaluation. | 12/12/2014 | Follow-up | |
Monitor the walk-in refrigerator temperature (both ambient and food) to ensure food is holding at 41°F or below.
- 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: Preventing Contamination from Hands (corrected on site)
Observation: Ice was observed dispensed with a utensil with no handle.
Correction: Use a utensil with a handle to dispense ice.
- Ventilation Hood Systems, Adequacy (corrected on site)
Observation: The ventilation hood filters were observed to be installed with gaps between filters.
Correction: Ensure filters are fitted tightly to adequately ventilate grease and condensation from the establishment.
- 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: area surrounding nozzles at the drive-thru soda tower, inside chicken warmers, carbon accumulation on the outside of baking pans.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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12/10/2014 | Routine | |
Ensure permit and certifications are posted clearly in public view.
- Ventilation Hood Systems, Adequacy
Observation: The ventilation hood filters were observed with spaces in between filters at the chicken cook line and above the Blodgett oven.
Correction: Ensure hood filters are installed with a tight fit to ensure proper functioning of the ventilation hood system.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (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: vent hood filters, inside the 2-door Traulsen freezer, spaces behind nozzles at the drive thru soda machine, Toastmaster drawer fronts, outside chicken hot boxes (along edges and crevices), delfield freezer under the Blodgett oven (door gaskets, inside door, and along edges), Blodgett oven (racks and the bottom of the inside), walls and coving of the walk-in refrigerator.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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09/04/2014 | Routine | |
- 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: inside the biscuit/cookies oven and all soda fountain nozzle areas.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing sink and cleanser dispensers next to the chicken prep area was noted in need of cleaning
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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03/31/2014 | Routine | |
A cleaning schedule is in place to control the accumulation of grime debris of the physical facilities. Recommended for health permit renewal.
No violation noted during this evaluation. | 11/14/2013 | Follow-up | |
Transfer food manager certification to a city of Norfolk certificate. Establish a cleaning schedule of more frequency to prevent the accumulation of grime and debris in the physical facilities.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: Dispensing utensil in the coleslaw was improperly stored between use.
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.
- Food Storage - Clean and Dry Location
Observation: Chicken is prepared in a location where it is subject to splash, dust or other contamination.
Correction: Install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the metal trays are not easily cleanable due to carbon build-up.
Correction: Clean or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Delfield cooling 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.
- 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: warming drawers and adjacent shelving, inside and around the microwaves, inside and around the oven and delfield cooling unit across from the triple sink,
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor underneath the hot holding line, under the front counter near the trash can adjacent to the self-serve soda fountain, and the floor of the chemical storage room 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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11/07/2013 | Routine | |
- Equipment and Utensils - Good Repair and Calibration
Observation: The ambient air thermometer on the #2 Delfield lowboy is not in good repair.
Correction: Repair, replace, and/or maintain thermometers for accuracy and function.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the drive thru soda machines had accumulations of grime behind the nozzles.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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07/11/2013 | Routine | |
Recommended for health permit renewal.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (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: Toastmaster drawers, self serve soda machine nozzles.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Refuse - Using Drain Plugs
Observation: The refuse container used to store refuse/recycbles has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor under the chicken warming line was 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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02/05/2013 | Routine | |
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