Some fruit flies in outside bar area and some inside. Exterminator has been out and treated and was called again today during inspection and will be here this morning.
- Consumer Advisory: Consumption of Animal Foods that are Raw, Undercooked, or Not otherwise Processed to Eliminate Pathogens (repeated violation)
Observation: Animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in Ready-To-Eat form or as an ingredient in another Ready-To-Eat Food. Advisory not on breakfast menu, lunch specials menu and take out menu. No advisory on breakfast menus posted on doors.
Correction: 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.
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08/06/2015 | Follow-up | |
Joline Morgan's certified food managers certificate has expired.
- Food - Miscellaneous Sources of Contamination
Observation: Soda dispensing unit is leaking water over covered ice bin at the bar.(pan put under leak and unit to be fixed)
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Milk 57'F, meat loaf 58'F and baked potatoes 58'F, cold holding at improper temperatures, in the walk-in refrigerator.(Amibent temperature 61'F. Owner has already called a refrigerator repair tech. Voluntarily discarded PHS's.)
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.
- Consumer Advisory: Consumption of Animal Foods that are Raw, Undercooked, or Not otherwise Processed to Eliminate Pathogens
Observation: Animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in Ready-To-Eat form or as an ingredient in another Ready-To-Eat Food. Advisory not on breakfast menu, lunch specials menu and take out menu.
Correction: 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 some refrigerators.
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 - 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: shelves below the grill, can opener, cabinet shelves below soda dispenser, dish racks, ice build-up in tall white freezer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Wall and Ceiling Coverings and Coatings
Observation: Ceiling paint peeling at the bar.
Correction: Attach ceiling covering so it is easily cleanable.
- Outer Openings; Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Gap under the back door. Screen put up at back door.(Must be a tight fitting, self closing 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
- Lighting, Intensity
Observation: A couple of burned out hood lights.
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
- Critical: Pests - Controlling Pests*
Observation: Fluit flies at bar inside, wait station area and downstair outside bar and the. Mouse droppings in upstairs storage area, broom storage area and wait area cabinet shlef.(exterminator had been called and arrived during the inspection)
Correction: When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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07/02/2015 | Routine | |
Small leak below the pre wash sink in the dishwashing area. Outdoor cooking is not permitted unless approved by the Health Department. Contact the supervisor for requirements for approval. Outdoor area where ice machine is must be enclosed and lighting provided. Recommended for annual Health Department renewal. Post all certified food managers certificates. Transfer certificates to Norfolk.
No violation noted during this evaluation. | 08/04/2014 | Follow-up | |
- Critical: Preventing Contamination from Hands (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Physical Facilities in Good Repair (repeated violation)
Observation: The hot water at the three compartment sink is being shut off below the sink due to a leaking faucet.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Pests - Controlling Pests* (repeated violation)
Observation: Fruit flies in the area below the pre wash sink in the three compartment sink area and that area is soiled.
Correction: When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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07/22/2014 | Follow-up | |
- Utensils - In-Use; Between-Use Storage
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 and the container.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Chicken 50'F, ground beef 51'F, and sliced tomatoes 54'F cold holding at improper temperatures in the prep refrigerator. Milk 55'F, blue cheese dressing 57'F and air temperature in uinit 57'F in the wait station Frigidaire refrigerator. GE wait station refrigerator 51'F and food 47'F.(voluntarily discarded PHF's and units not to be used for PHF's until fixed or replaced,)
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the wood surface on the rack used to dry dishes is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the bar and wait station refrigerators and both prep refrigerators..
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 door gasket of the seafood refrigerator is (missing, damaged).
Correction: Repair or replace the refrigerator door gasket in accordance with the manufacturer's specifications.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Observed a hose attached to a faucet at the three compartment sink 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.
- Handwashing Cleanser; Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory at 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.
- Physical Facilities in Good Repair
Observation: The hot water at the three compartment sink is being shut off below the sink due to a leaking faucet.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Pests - Controlling Pests*
Observation: Fruit flies in the area below the pre wash sink in the three compartment sink area and that area is soiled.
Correction: When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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07/08/2014 | Routine | |
Transfer certified food managers certificates to Norfolk and post them all in view of the public.
- Critical: Eating; Drinking; or Using Tobacco* (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Chili 100'F on the steam table.(removed for rapid heating before hot holding)
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Blue dressing 49'F, cold holding at improper temperatures, in the wait station refrigerator.(voluntarily discarded and adjusted the thermostat. Not to use until the unit can hold food at 41'F and below)
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the wooden rack for dishes, above the three compartment sink, is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Food Contact Surfaces; Cleanability*
Observation: The food contact surface of some of the plastic food containers is not smooth, contains cracks, chips, or pits and can not be easily cleaned.(voluntarily discarded)
Correction: Replace the containers to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the keg refrigerator and both of the wait station refrigerators.
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 door gasket of the on the seafood refrigerator is (missing, damaged).
Correction: Repair or replace the refrigerator door gasket in accordance with the manufacturer's specifications.
- Equipment and Utensils, Air-Drying Required
Observation: Food containers 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Old mouse droppings on the floor under the storage racks in the upstairs storage room.(Controls in place. Clean up droppings and monitor activity.)
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.
- Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment. Home use insecticides found. Roach powder in the dishwashing area and home use insecticides in upstairs storage.
Correction: Remove unnecessary poisonous or toxic materials.
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12/17/2013 | Routine | |
Monitor the air temperature in the walk-in refrigerator. Operator adjusted thermostat. Hold PHF's at 41'F and below. Maintain daily temperature logs. Employees to read and sign employee health policy. Any changes or additions made to the establishment must be approved by the Health Department prior to changes being made, and plans submitted and approved. Upstairs bar added.
- Critical: Demonstration of Knowledge*
Observation: A few food service employees working in the food service establishment were unable to present a 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.
- 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.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Large container of mashed potatoes 120'F cooling in the walk-in refrigerator.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the clean dish rack above the three compartment sink has unsealed wood and is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket of the seafood prep refrigerator is in poor repair. Water leaking from prep sink faucet.
Correction: Repair or replace the door gasket and sink faucet in accordance with the manufacturer's specifications.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (corrected on site)
Observation: The chemical sanitizer was too strong at the three compartment sink.
Correction: Use the chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single use cups were observed stored unprotected at the bars.
Correction: Store cups and/or Single Service in the original protective package to protect from contamination until used.
- Hand Drying Provision
Observation: No continuous towel system that supplies the user with a clean towel has been provided at both outside bar hand basins.
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
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Not provided at the bar hand basins.
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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07/31/2013 | Routine | |
Post certified food managers certificates in view of the public. Glasses store on clothes at wait station. Owner to provide a cleanable surface for storage. Owner to transfer certified food managers certificate to Norfolk. Recommended for May permit. Bottle beer only served at the bar. Post a hand washing sign at the men's restroom hand basin.
- Food - Miscellaneous Sources of Contamination
Observation: Soda gun holder draining at the bar is draining on the the clean dish drainboard.
Correction: Protect utensils from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Butter out on the counter 52'F, cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the utensil drain rack above the three compartment sink is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
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03/18/2013 | Routine | |
Restaurant representatives - add corrected or new information about The Lagoon, 9500 30th Bay St., Norfolk, VA 23518 »