- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Some prepared ready-to-eat (RTE) was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. 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: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per milllion..
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility in 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 equipment preventing its use.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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12/18/2015 | Routine | |
Observations discussed with manager.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the flat grill and the fryer baskets were observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the flat grill to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces (corrected on site)
Observation: The handle of the walk-in freezer door is not clean.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Lighting, Intensity
Observation: Two of the lights in the hood system are not working.
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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08/24/2015 | Routine | |
Violations discussed and/ or corrected during inspection.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pasta cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) rice in the 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.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Small ref is not maintaining potentially hazardous foods 41°F or below.
Correction: Repair or replace the small ref to ensure food items are held at the proper cold holding temperature of 41°F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the bar
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the bar
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
- Handwashing Signage/Handwashing Facilities (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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05/19/2015 | Routine | |
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Knives improperly stored.
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cheese, butter, and garlic 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) heavy cream in the 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.
- Plumbing System Maintained in Good Repair
Observation: Leaking pipe in hand sink in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
- Handwashing Signage/Handwashing Facilities (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.
- Physical Facilities in Good Repair
Observation: Ceiling tiles are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- 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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02/23/2015 | Routine | |
Violations discussed and/ or corrected during inspection.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Creamer 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed ham/cheese 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.
- Cooling, Heating, and Holding Capacities
Observation: Prep cooler is not maintaining potentially hazardous foods 41°F or below.
Correction: Repair or replace the prep cooler to ensure food items are held at the proper cold holding temperature of 41°F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Handwashing Signage/Handwashing Facilities (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 kitchen and bar area
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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11/21/2014 | Routine | |
Violations discussed and/ or corrected during inspection.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Signage/Handwashing Facilities (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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08/28/2014 | Routine | |
Violations discussed for correction, starting in June the business will start opening during lunch time,new menus will be presented for evaluations
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the prep cooler.
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.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Damaged screen door
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Signage/Handwashing Facilities (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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05/29/2014 | Routine | |
Violations discussed for corrections
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) chili,pasta in the 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.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the ref.
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.
- Critical: Plumbing System Maintained in Good Repair
Observation: Kitchen hand sink in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Handwashing Signage/Handwashing Facilities (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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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02/21/2014 | Routine | |
Violations discussed and/ or corrected during inspection
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: tuna/gravy/mashed potato cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) mashed potato/milk/dressing in the 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: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the tuna/salmon that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the bar cooler/kitchen reach-in.
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: Ice machine cover was observed in a state of disrepair and damaged.
Correction: Repair the ice machine 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 ice machine door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the kitchen is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Sewage - Conveying Sewage*
Observation: Sewage is not being properly disposed of in an approved sewage disposal system. damaged mop sink
Correction: Immediately discontinue operation until sewage waste can be properly disposed of. Approval from the health department must be received prior to resuming operations. The permit holder is responsible for eliminating any public health hazard or nuisance that resulted from the improper disposal sited.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Handwashing Signage/Handwashing Facilities
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.
- Critical: Maintenance Tools - Cleaning Maintenance Tools - Preventing Contamination*
Observation: Mop being used to clean maintenance tools
Correction: Refrain from using food preparation sinks, handwashing lavatories, and warewashing equipment for cleaning of maintenance tools, preparation or holding of maintenance materials, or the disposal of mop water and similar liquid wastes.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
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.
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11/22/2013 | Routine | |
Restaurant representatives - add corrected or new information about Lounge Bar The (01-6006), 3972 Holland Rd. #109, Virginia Beach, VA 23452 »