Food permit, copy of receipt and application issued.
No violation noted during this evaluation. | 07/10/2015 | Routine | |
Certified food manager Serv Safe certificate issued 8-10-12 expires 8-10-17 need to be transferred over to a Norfolk food manager certificate. There is a $10 transferring fee. Copy of online food handler course information given to manager. Maintain copies of employee food handler cards on site. Temperature logs are posted at units for September. Hood system due next month for cleaning. Recheck fire extinguishers.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Opened metal can of crabmeat in M3 Turbo air fridge and opened can of corn in prep unit.
Correction: Ensure food is safe and unadulterated.
- Ventilation Hood Systems; Filters
Observation: Observed opening in hood filter.
Correction: Alter or replace this equipment so that the filters can be easily removed for cleaning and replacement. Secure filter so there are no openings.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located inside coca cola fridges at bar.
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.
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09/25/2014 | Routine | |
Continue to maintain temperature logs daily of refrigeration and food item in each unit that has phfs stored. Certified food manager need to bring Serv Safe certificate to Health Department to get transferred over to a Norfolk certificate. There is a $10 transferring fee. Additional cfm
- Sanitizing Solutions, Testing Devices
Observation: Dishwasher sanitizer not registering at proper concentration.
Correction: Check dishwasher sanitizer to ensure sanitizer is registering at proper concentartion of 50ppm.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (repeated violation)
Observation: The wash and rinse temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is registering at 112 degrees for wash and rinse cycles.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Lighting, Intensity
Observation: Light bulb missing under hood system.
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. Place a working light bulb under hood system.
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06/18/2014 | Follow-up | |
Copy of 2014 Food Manager's class schedule and food temperature log sheet given to supervisor on duty. Place working thermometer inside all refrigeration units that don't have one inside. Will give manager a follow up call prior to follow up inspection concerning progress of issues to be addressed.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Smoked turkey cold holding at improper temperature.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located inside Beverage air fridge and M3 Turbo air fridge.
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 - Good Repair and Proper Adjustment
Observation: Beverage air fridge holding at improper temp.
Correction: Repair the Beverage air fridge 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 Beverage air fridge, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash and rinse temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is registering at 91 degrees for wash cycle and 92 degrees for rinse cycle.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the catch tray in stove had accumulations of buildup.
Correction: Clean the surface at a frequency necessary to preclude accumulation of buildup that become encrusted or attract insects and rodents.
- Critical: Plumbing System Maintained in Good Repair*
Observation: Overflow observed from pipe at handsink in bar area.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Physical Facilities in Good Repair
Observation: Opening observed in ceiling tile in kitchen due to leak from roof.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repair leak and seal opening.
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05/07/2014 | Routine | |
Spoke with manager concerning inspection. Refrigeration and product checked are holding at proper temperatures. Overall facility is kept clean and well maintained.
No violation noted during this evaluation. | 10/18/2013 | Routine | |
Spoke with owner during inspection. Facility recommended for permit. Food permit will be issued once application and permit fee is processed.
No violation noted during this evaluation. | 07/10/2013 | Risk Factor | |
Container of pork checked was cut today. Cook reduced amount of pork from container and placed in another container to maintain temperature at 41 degrees and below. Facility has two certified food managers and staff have current food handler cards.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the (wash/rinse/sanitizing) tank of the warewashing machine is not operating properly.
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
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04/08/2013 | Routine | |
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