Certified food manager certificate need to be transferred over to a Norfolk certificate. There is a $10 transfer fee. Copy of food temperature and dishwasher log sheets given to owner. Observed prep unit being frequently opened.
- Conformance with Approved Procedures (corrected on site) (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs daily (at least three times a day).
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03/01/2016 | Routine | |
Refrigeration is holding at proper temperatures. Product is holding at proper temperatures.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located inside prep unit at cookline.
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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of grime and debris on the following food contact surfaces: inside ice machine
Correction: Clean and sanitize these surfaces for food contact.
- Lighting, Intensity
Observation: Two light bulbs 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
- Physical Facilities in Good Repair
Observation: Floor tile in kitchen in need of repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained daily ( at least three a day) by the establishment.
Correction: Maintain accurate temperature logs.
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12/02/2015 | Routine | |
Healthspace working to correct issue with imputing time under time tracking. Hood system last cleaned by Priority Fire Protection LLC in June 2015. Facility planning to move to new location within next couple of weeks. Food permit renewal, food permit and copy of receipt issued.
- Hair Restraints - Effectiveness
Observation: Cooks observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Chili 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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: White tray inside ice machine in need of cleaning.
Correction: Clean and sanitize these surfaces for food contact.
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09/22/2015 | Routine | |
Certified food managers, Pamela Todd and Amanda Lanoue need to sign up for Food Manager's recertification class. Jeremy B. Bethel and Charlotte D. Diaz Serv Safe certificates need o be transferred over to Norfolk Food manager certificates. There is a $10 transfer fee. Spoke with manager about checking hand sink in wait station area for proper drainage.
- Lighting, Intensity (corrected on site)
Observation: One light bulb 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 ( at least three times a day).
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04/14/2015 | Routine | |
Fire extinguisher need to be updated. Dishwasher not in use (facility waiting for servicer to check dishwasher). Dishes cleaned in three compartment sink.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: Bucket of sanitizer registering at improper concentration of 400ppm.
Correction: Adjust sanitizer to register at proper concentration of 200ppm.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Grease and food debris observed behind fryers and water heater.
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. Remove grease and food debris from behind fryers and water heater.
- 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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01/12/2015 | Routine | |
Certified food manager with Serv Safe certificate need to transfer certificate over to a Norfolk food manager certificate. There is a $10 transfer fee. Copy of online food handler course information, food and dishwasher temperature logs given to manager.
- Ventilation Hood Systems; Filters
Observation: Gaps observed in filters.
Correction: Alter or replace this equipment so that the filters can be easily removed for cleaning and replacement. Replace damaged filters so there are no gaps in filters.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained daily by the establishment.
Correction: Maintain accurate temperature logs.
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10/07/2014 | Routine | |
Facility has four certified food managers. One certified food manager has a Serv Safe certificate issued 2-24-14 that expires 2-24-19 which need to be transferred over to a Norfolk food manager certificate. There is a $10 transferring fee. Line cooler registered at 38 degrees. Beverage air fridge #2 frequently opened during lunch. Hood system due for cleaning this month per sticker posted on hood. Will contact Pam in reference to food handler cards.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Tomatoes cold holding at improper temperature.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. More ice was added around container of tomatoes to bring temp down to proper temp of 41 degrees and below.
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07/08/2014 | Routine | |
Spoke with manager and cook during inspection concerning issues to be addressed. Product removed from prep unit and placed in unit holding at proper temperature. Informed manager to fax a copy of invoice after servicer repairs unit with cold holding temperature of unit before unit is reused.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: Product cold holding at improper temperatures in prep unit.
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 (repeated violation)
Observation: Observed prep unit at cook line holding at improper tempearture. Water observed in bottom of unit underneath containers of product.
Correction: Repair the prep unit 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 prep unti, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment daily.
Correction: Maintain accurate temperature logs daily. Place proper month at top of temperature log.
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10/07/2013 | Other | |
Informed manager to recheck fire extinguishers due to outdated tags. Spoke with kitchen manager concerning issues to be addressed. Follow up inspection scheduled for Monday, 10-07-2013.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: Some product in prep unit cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Prep unit holding at improper temperature.
Correction: Repair the prep unit 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 prep unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Can opener, can opener holder and metal table(bottom rusting) in need of cleaning.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Backflow Prevention Device, When Required* (repeated violation)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted under hood system. Light 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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09/23/2013 | Routine | |
Additional certified food managers
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Food service employees were 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.
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07/08/2013 | Follow-up | |
Serv Safe food manager certificates need to be transferred over to Norfolk certificates. There is a $10 transferring fee for certificates. Will follow up with management concerning inspection with a phone call tomorrow, 6-20-13. Follow up inspection will be conducted on Monday, 7-01-13.
- Critical: Demonstration of Knowledge*
Observation: Food service employees were 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.
- Critical: Cooling* (corrected on site)
Observation: Chili noted not being adequately cooled to prevent the growth of harmful bacteria. Bucket of chili stored in walkin cooler registering at 98 degrees.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Bucket of chili removed from walk-in cooler and placed in ice water bath to properly cool down to required temp.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Product in sandwich unit cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located inside Victory fridge at wait station area during inspection.
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: The door gaskets of the Pepsi fidge is damaged/torn.
Correction: Repair or replace the Pepsi fridge door gaskets in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Sandwich unit was observed in a state of disrepair and damaged. Sandwich unit holding product at improper temperatures. Observed missing nozzles from stove and grill.
Correction: Repair the sandwich unit, stove and grill nozzles 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 sandwich unit, stove and grill nozzles, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: frigidaire freezer next to walk-in cooler, equipment at cookline, frigidaire feezer next to sandwich unit, metal pans stored on shelving over mop sink, can opener/can opener holder.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the mop sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all hand sinks used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing sinks used by food employees.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Spray bottle of chemical improperly 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.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment daily.
Correction: Maintain accurate temperature logs(three to four times) each day facility is in operation.
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06/19/2013 | Routine | |
- Critical: Adulterated - Discarding Unsafe; Adulterated; or Contaminated Food*
Observation: Dented can of cut green beans observed on shelf.
Correction: Discard or render unusable food that is found to be unsafe or adulterated.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: Inside 3 door freezer
Correction: Clean and sanitize these surfaces for food contact.
- 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.
- Conformance with Approved Procedures (repeated violation)
Observation: No temp logs recorded for observation during inspection.
Correction: Maintain accurate temperature logs daily.
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02/22/2013 | Routine | |
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