Aunt Dorian's Country Kitchen, 880 N. Military Highway, Norfolk, VA - Restaurant inspection findings and violations

September 18, 2009 (Follow-up)

September 11, 2009 (Routine)

• 2-102.11 a.18.1-17 II - Critical The person in charge failed to posses a certified food service manager's card.
  Obtain a CFM certificate
• 6-301.12 - No disposable towels were provided a the hand washing lavatory in the kitchen
  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
• 3-302.11 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored above fish. Chicken is leaking from the box and onto the kitchen floor
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-501.16 (A)(1) - Critical chicken hot holding at improper temperatures. chicken in display measure at temps between 107f to 116 F
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quat and chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-602.13 - The nonfood contact surface of the floor in kitchen area under equipment had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

April 06, 2009 (Routine)

• 6-202.11 - Light bulb in kitchen area not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistent bulb.
• 6-303.11 - Less than 50 foot candles of light was noted in the food prep area.
  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
• 6-501.11 - Ceiling is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - Vents noted in need of cleaning in kitchen area.
  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.