Violations discussed for correction. Certified manager's certificate not available.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the storeroom and walk-in refrigerator.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Gloves - Use Limitation
Observation: Soiled single-use gloves still in use.
Correction: Discard gloves once soiled.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Temperature controlled food on cookline cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quats test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Physical Facilities in Good Repair
Observation: Wall in mop sink area not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Employees are not using the dressing rooms, designated area or lockers provided.
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
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11/05/2015 | Routine | |
Establishment and employees observed in good sanitary condition.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the dish machine area has accumulations of grime and debris.
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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09/01/2015 | Routine | |
Permit issued. Establishment observed in good sanitary condition.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses.
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.
- Equipment and Utensils - Good Repair and Calibration (corrected on site)
Observation: Mixing bowl was observed in a state of repair and condition preventing the equipment to be used as designed.
Correction: Discard, replace or repair the @EQUIPMENT@ to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
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03/30/2015 | Routine | |
Restaurant observed in good sanitary condition. Violations corrected immediately.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: House made salad dressings cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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08/27/2014 | Routine | |
Establishment observed in very good sanitary condition.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Home made salad dressing cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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04/07/2014 | Routine | |
Establishment observed in very good sanitary condition. Good cooling procedure in place.
No violation noted during this evaluation. | 11/21/2013 | Routine | |
Restaurant observed in very good sanitary condition Very knowledgeable staff.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cheese and home made salad dressings cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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07/22/2013 | Routine | |
Restaurant observed in very good sanitary condition. Knowledgeable management.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (1dented food can)
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
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03/06/2013 | Routine | |
Restaurant representatives - add corrected or new information about Tripps (01-0051), 101 South Independence Boulevard, Virginia Beach, VA 23462 »