Still some water pooling in the bottom of the small prep refrigerator. Repair tech to come back out to repair. Recommended for annual Health Department permit renewal.
- Physical Facilities in Good Repair
Observation: Leak below the bar hand basin.(corrected) Some cove missing in mop sink area.(corrected) Ceiling paint peeling in the outside storage area. Condesation dripping from refrigerator line in walk-in refrigerator.(Line was wrapped but still has some condesation. Repair tech to came back)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
10/08/2015 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods 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.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Condesation dripping from refrigeration line over lemons in the walk-in refrigerator.
Correction: Protect food from miscellaneous sources of contamination.
- 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: some equipment on the cooking line, and water pooling in bottom of small prep refrigerator and unit soiled inside along with door gasket.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Leak below the bar hand basin. Some cove missing in mop sink area. Ceiling paint peeling in the outside storage area. Condesation dripping from refrigerator line in walk-in refrigerator.
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: Floor soiled under dishwasher, in outside storage area and equipment in some areas.
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.
- Mops - Drying Mops
Observation: Mops and brooms not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Toxics - Presence and Use Restriction
Observation: Unnecessary poisonous or toxic materials found in the food establishment.
Correction: Remove unnecessary poisonous or toxic materials.
|
09/28/2015 | Routine | |
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) sausage in the walk-in 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.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located at the kitchen 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 prep cooler that preventing sink use.
|
03/16/2015 | Routine | |
Recommended for annual Health Department renewal.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling paint peeling in the outside storage unit.(corrected) Wall panel coming away from the wall in the mop sink area(corrected) and some coving missing in that area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
07/17/2014 | Follow-up | |
Maintain daily temperature logs.
- 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Some rusty shelves with paint peeling off the surface in the walk-in refrigerator.
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: ventilation hood filters, bottom of the reach-in refrigerators, stove top, some storage shelves, refrigerator door gaskets and bottom of fry units.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Ceiling paint peeling in the outside storage unit. Wall panel coming away from the wall in the mop sink area and some coving missing in that area.
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: Under and behind equipment noted in need of cleaning. Dust and dirt build-up on the ceiling vents in the restroom.
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: Handwashing facilities are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
|
07/02/2014 | Routine | |
- Non-Food Contact Surfaces
Observation: Door gaskets soiled on drawer refrigerator and the bottom of the single door prep refrigerator is soiled.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: The waste oil container is stored on absorbent material.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Coving coming away from the wall behind the three compartment sink.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Physical Facilities in Good Repair
Observation: Plumbing leaking below the three compartment sink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Premises - Maintaining Premises; Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment in the oustide storagea area.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
|
03/31/2014 | Routine | |
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed luncheon meats in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: refrigerator door gaskets
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Prohibitions
Observation: Food paddles stored between the wall and the two compartment sink.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The waste oil container is stored on absorbent material.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Physical Facilities in Good Repair (repeated violation)
Observation: Coving coming away from the wall behind the three compartment sink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Premises - Maintaining Premises; Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment in the outside storage area.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
|
12/11/2013 | Routine | |
Recommended for annual Health Department permit renewal.
- Hair Restraints - Effectiveness (corrected on site)
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.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between. Ice scoop stored on top of ice machine.
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.
- Hand Drying Provision
Observation: No disposable towels were provided a the hand washing lavatory in the dishwashing area.
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
- Physical Facilities in Good Repair
Observation: Plumbing leaking below the three compartment sink. Coving coming away from the wall behind the three compartment sink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
08/21/2013 | Routine | |
Any ready to eat food such as luncheon meat, must be labeled to be used within 7 days of opening.
- Critical: Demonstration of Knowledge* (corrected on site) (repeated violation)
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.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Butter pads 67'F, cold holding at improper temperatures, left at room temperature.(not out more that 4 hours. Put in the refrigerator.)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Consumer Advisory: Consumption of Animal Foods that are Raw, Undercooked, or Not otherwise Processed to Eliminate Pathogens (repeated violation)
Observation: Animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in Ready-To-Eat form or as an ingredient in another Ready-To-Eat Food..
Correction: The Permit Holder shall inform Consumers of the significantly increased Risk of consuming such Foods by way of a Disclosure and Reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- 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: some shelving in the walk-in refrigerator.
Correction: Maintain nonfood-contact surfaces of equipment clean.
|
03/29/2013 | Routine | |
Restaurant representatives - add corrected or new information about Regino's Italian Restaurant, 3816 Little Creek Rd., Norfolk, VA 23518 »