GM has work order in on make unit and unit has been checked. Facility in the process of changing ventilation hood cleaning companies per GM.
Note: Water standing in ice scoop holder (clean), provide a drain hole to allow for drying inside ice scoop holder.
Allergen Note: color coding is used for tongs with seafood
- Temperature Measuring Devices
Observation: Make sure all units cold and hot holding units have thermometers.
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: 2 door make unit was observed not holding at proper temperature and with water standing in bottom. Do not keep TCS foods in unit.
Correction: Repair the above equipment 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 above equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: Clean inside walk in freezer. Filters in ventilation hood were observed with accumulation of debris and a small gap was observed.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Cup lids were not observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Physical Facilities in Good Repair (repeated violation)
Observation: Areas of facility were observed in disrepair: the grout around tiles is worn and the floor near WIR, and additional areas in facility.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Pests - Controlling Pests*
Observation: Harborage conditions exist: observed flying insects (fruit flies).
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Continue cleaning throughout facility.
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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12/03/2015 | Routine | |
Left new food handler flyer, recertification information for manager and updated form 1-B. Recommended for permit renewal. Permit issued.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls near triple sink, around chemical hoses, 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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03/13/2015 | Routine | |
Food manager waiting on her exam certificate to come in the mail. Spoke with manager about proper chemical storage. Manager aware of unit temperature for the biscuit refrigerator and will not keep temperature control for safety foods in the unit. Temperature logs observed. Grease refuse container well maintained
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to posses a certified food service manager's card.
Correction: Ensure that the person in charge has a valid certified food protection manager certificate and/or correctly demonstrates knowledge of the food operation as it relates to the EHS's questions.
- Refuse Outside Receptacles
Observation: The door of the refuse container located outside the establishment is not a tight fit.
Correction: Replace the missing door of the outside refuse container with one that is a tight fit. Ensure that the doors of the refuse containers are closed.
- Ventilation - Mechanical Ventilation
Observation: Ventilation is not sufficient to keep rooms free of excessive obnoxious odors
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
- Physical Facilities in Good Repair
Observation: Tiled floor is not maintained in good repair and has several missing tiles under the deep fryer in the kitchen. Accumulation of spilled grease observed on the floor tiles.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of spray cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of spray cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.
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07/15/2014 | Routine | |
Spoke with CFM regarding facility, frequency of cleaning, maintenance and current repairs to heating system. Thermometers provided. Temperature logs observed for last two days. pH kit observed Quaternary sanitizer observed. Clarification on ownership needed. Will follow-up regarding that. Federal form 1B and food handler card schedule left with manager. Manager to have servesafe transfered to NDPH CFM certificate. Recommended for permit. Left application with the manager to be completed by Corporate office.
- Critical: Demonstration of Knowledge*
Observation: Serve-safe for manager's need to be Transferred to CFM for Norfolk Heatlh Department.
Correction: Schedule left with Manager for CFM course and re-certification
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: A food service employee was working in the food service establishment without having a valid food service card. Two employee's had expired food handler's cards in their employee files. Two employee's had efood handler's cards.
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. Schedule left with manager.
- Utensils - In-Use; Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use in a container of dirty standing water. Water temperature tested at 108 degrees Fahrenheit
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Paper towel dispenser next to the 3-compartment sink was observed in a state of disrepair and damaged.
Correction: Repair the paper towel dispenser 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 paper towel dispenser, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment and Utensils, Air-Drying Required
Observation: Metal pans were found stacked wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: The waste storage container for outdoor refuse bulk container has an open lid.
Correction: Close the open lid for the waste storage container used to hold refuse.
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03/18/2014 | Routine | |
Inspector told CFM to take ServSafe certificate to NDPH to sign up for re-certification class.
- Utensils - In-Use; Between-Use Storage
Observation: Dispensing utensils improperly stored between. Popeye's procedure to dispense hot water into pan, place utensils in water, change water and utensils every hour. NDPH requires one of the below practices.
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.
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10/29/2013 | Routine | |
Restaurant representatives - add corrected or new information about Popeye's #4970, 7700 Hampton Blvd., Norfolk, VA »