Ensure sanitizer is tested regularly for correct sanitizer concentrations.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Containers observed to be overstocked with food in the reach-in refrigerator. Food unable to be covered with lids.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Inside and on top of the fries/tots warmer (food debris, grease/oil accumulation), touch panels/controls of equipment (food residue accumulation), steamer table (food debris).
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide QAC sanitizer at proper concentration, and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling vents and bulb covers in the kitchen are noted in need of cleaning (dust accumulation).
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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10/26/2015 | Routine | |
Recommended for health permit renewal.
No violation noted during this evaluation. | 04/29/2015 | Follow-up | |
Ensure current food manager certificates are posted in public view. Transfer certificates to a City of Norfolk certificate. Monitor temperatures of all refrigeration units frequently to ensure they are capable of cold holding food at 41°F or below at all times.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: sliced tomatoes cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Ventilation Hood Systems, Adequacy (repeated violation)
Observation: Inadequate number of ventilation hood filters were installed in the hood system.
Correction: Ensure all ventilation hood filters are installed to adequately ventilate grease and condensation from the establishment.
- Equipment - Good Repair and Proper Adjustment
Observation: The sandwich prep unit was observed unable to cold hold foods at 41°F or below. The Delfield 2 door refrigerator panel was observed in disrepair.
Correction: Repair the sandwich prep unit and Delfield refrigerator 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 any of the units, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: fries/tots warmer, steamers for hot dogs and burritos, inside the Delfield 2-door refrigerator and freezer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: The coving tile at the walk-in refrigerator are damaged. The walk-in freezer door does not close tightly.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The wall between the tots/fries warmer and fryers is 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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04/17/2015 | Routine | |
- Ventilation Hood Systems, Adequacy
Observation: The ventilation hood was observed with a missing filter.
Correction: Ensure the ventilation hood filters are installed properly to adequately ventilate grease and condensation from the establishment.
- Equipment - Good Repair and Proper Adjustment
Observation: The dessert make unit was observed with a non tight-fitting door.
Correction: Repair the make unit's 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 door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside fryers (bottom), inside the top of the tots/taters warmer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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12/05/2014 | Routine | |
Recommended for health permit renewal.
No violation noted during this evaluation. | 07/08/2014 | Follow-up | |
Monitor the circuit breaker for the walk-in freezer regularly, and ensure the walk-in refrigerator is maintaining proper ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The walk-in refrigerator was observed in need of defrosting, and the door gasket for the fries lowboy freezer was observed damaged.
Correction: Defrost the walk-in refrigerator and repair the torn door gasket of the fries freezer. Repair the 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 the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: under the top of the tots/chicken tender warmer
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located at the front 3-compartment sink 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 printer preventing its use.
- Physical Facilities in Good Repair
Observation: The floor tile at the front soda tower near the dessert prep area is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Premises - Maintaining Premises; Unnecessary Items and Litter
Observation: Facility is storing a broken Beverage Air refrigeration unit unnecessary 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The wall behind the bun rack at the prep unit is 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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07/07/2014 | Routine | |
A technician was called during the inspection to repair the leaking triple sink basin. Convert food manager certificates to City of Norfolk food manager certificates.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the Delfield refrigerator.
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 (repeated violation)
Observation: The sanitizing basin on the triple sink was observed to be leaking. The door sweep on the walk-in freezer door was observed in disrepair.
Correction: Repair the leak on the triple sink basin and freezer door sweep 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 basin, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The wall behind the bun toaster is 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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02/11/2014 | Routine | |
The walk-in refrigerator was observed in need of defrosting. A service technician was called during the inspection to address the issue. Ensure food manager certifications are renewed on time.
- Equipment - Good Repair and Proper Adjustment
Observation: The floor and kick plate of the walk-in freezer was observed in a state of disrepair and damaged.
Correction: Repair the floor and kick plate of the walk-in freezer 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 floor and kick plate, replace them with ones that meet the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: front of the bun warmer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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10/15/2013 | Routine | |
Recommended for health permit renewal.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: hot dog grill, door gaskets and inside of the delfield freezer, inside the prep unit, control panels and bottom compartment of the deep fryers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin and wiping cloth buckets.
Correction: Provide quat sanitizer at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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05/14/2013 | Routine | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside the chicken freezer, on the triple sink faucet and nozzle, and the bun toaster.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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01/29/2013 | Routine | |
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