- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the reach-in 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: Pipe leaking from bar handsink.
Correction: Repair the leaking pipe 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 leaking pipe, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: Gap observed in top of 3 door reach-in at bar.
Correction: Repair or replace the gap in top of 3 door reach-in accordance with the manufacturer's specifications.
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11/10/2015 | Routine | |
Additional certified food manager need to transfer food manager certificate over to a Norfolk food manager certificate. There is a $10 transfer fee. New kitchen staff recently hired. Copy of food handler information given to manager for staff to take class. Facility recommended for permit. Food permit, copy of receipt and copy of application issued to manager.
- Equipment - Good Repair and Proper Adjustment
Observation: Beverage air reach-in middle door at bar not closing securely.
Correction: Repair the Beverage air reach-in door 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 reach-in door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted under hood system. Two lights out 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
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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01/06/2015 | Routine | |
Certified food manager need to sign up for recert class. Copy of food manager and food handler class schedule given to manager on duty.
- Equipment - Good Repair and Proper Adjustment
Observation: Lid/door on chip holder is broken.
Coca cola door gasket in disrepair/torn.
Correction: Repair the lid/door on chip holder and door gasket on coca cola 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 lid/door on chip holder and coca cola door gasket, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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08/29/2014 | Routine | |
Viewed three food service employee food handler cards posted on board. Reminder: All employees handling food need a current food handler card. Keep food handler cards on file at facility. Continue to monitor refrigeration temperatures and food temperatures and post on daily temperature log for viewing during inspections.
No violation noted during this evaluation. | 05/20/2014 | Follow-up | |
Bar Beverage air 3 door registered at 30 degrees, Beverage air 3 door (beer)28 degrees, and Reach-in (juices) 28- 29 degrees.
- Critical: Demonstration of Knowledge*
Observation: Food service employees 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.
- Utensils - In-Use; Between-Use Storage
Observation: Ice scroop improperly stored on shelf next to frozen magarita mix and sweet and sour mix.
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.
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly stored between use. Observed wiping cloths improperly stored in outerpart of aprons.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket of the middle door beverage air 3 door fridge at bar not secure. Opening observed at top of gasket.
Correction: Repair or replace the beverage air 3 door fridge door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed aliminum foil lined in bottom of beverage air 3 door unit at bar.
Correction: Remove aluminum foil and clean and sanitize these surfaces for food contact.
- Critical: Plumbing System Maintained in Good Repair* (repeated violation)
Observation: Small leak observed under three compartment sink. Observed metal bowl of dirty water stored underneath pipe.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted 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
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05/05/2014 | Routine | |
Manager to call servicer concerning coca cola fridge. Manager already put in request with coca cola to replace fridge. Container of sanitizing solution for wiping cloths changed. Food temperature log and dishwasher log given to manager to monitor and record temps daily. Facility recommended for permit. Food permit, copy of application and receipt issued.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Vitamin D milk cold holding at improper temperature.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Coca cola fridge holding at improper temperature.
Correction: Repair the coca cola 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 coca cola fridge, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Plumbing System Maintained in Good Repair*
Observation: Pipe leaking under three compartment sink.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
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11/22/2013 | Routine | |
Informed by manager that unit walk-in freezer unit was serviced and landlord to have system checked.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of grime and debris on the following food contact surfaces: ice buildup around sprinkler and ice on floor in walk-in freezer
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Plumbing System Maintained in Good Repair*
Observation: Leak observed under sink at dishwasher. Bucket of water observed under sink.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
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07/31/2013 | Routine | |
Beer walk-in registered at 41 degrees. Dishwasher on right side wash/rinse temps registered at 120 degrees. and sanitizer registered at 50ppm. Dishwasher on right side is used Friday through Sunday. Informed by manager that servicer is scheduled to come out to repair drain on walk-in freezer. Copies of food temp and dishwasher temp logs given to manager to record daily temps.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is per data plate is 125ºF and the actual temperatures were registering for wash 94, 106 and 120 degrees while rinse temperatures were registering at 106, 116 and 120 degrees.
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: ice buildup inside bar reach-in and walk-in freezer.
Correction: Clean and sanitize these surfaces for food contact.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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04/30/2013 | Routine | |
Spoke with manager concerning application renewal. Informed by manager that application sent in along with permit fee for permit renewal. Spoke with manager concerning food handler class schedule for new employees. Refrigeration and product checked all holding at proper temperatures. Overall facility is kept clean and maintained in order. Facility recommended for permit renewal. Health permit will be issued once application is processed.
- 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.
- Cloths - Wiping Cloths; Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of furniture polish and Stainless steel polish are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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01/28/2013 | Routine | |
Restaurant representatives - add corrected or new information about Plaza Azteca Mexican Restaurant, 411 Granby St., Norfolk, VA 23510 »