Calvary Academy Of The King, 2331 E Little Creek Road, Norfolk, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Calvary Academy Of The King
Address: 2331 E Little Creek Road, Norfolk, Virginia
Total inspections: 15
Last inspection: Oct 6, 2009

Restaurant representatives - add corrected or new information about Calvary Academy Of The King, 2331 E Little Creek Road, Norfolk, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 2-201.11 - Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
  • 5-201.11 - Critical There is a significant leak at the mopsink in the janitors closet that is noted in need of repair.
October 06, 2009Routine11Details / Comments
  • 4-501.112 - The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read<156°F>. To Correct: Have unit serviced.
  • 6-303.11 - Two light bulbs are out under the hood system in the kitchen.
May 28, 2009Routine02Details / Comments
  • 4-201.11 - The service panel is missing from the front of reach in freezer #7. is not designed and constructed to be durable.
  • 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the quat chemical sanitizing solutions in the three compartment sink is .
  • 4-501.114 - Critical Chlorine sanitizing solution used in wiping cloth buckets was not at an acceptable concentration.
  • 5-402.11 - Critical A direct connection exists between the drain line of the food preparation sinks and the sewer line.
  • 6-202.11 - Light bulb under the cooking hood not shielded, coated, or otherwise shatter-resistent.
  • 6-501.11 - The ceiling of the walk-in is not maintained in good repair
  • 6-501.12 - The HVAC vents in the kitchen noted in need of cleaning.
December 09, 2008Routine25Details / Comments
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-501.11 - Ceiling inside walk-in refrigerator was observed in a state of repair and condition that prevents necessary maintenance and easy cleaning. Additionally, there is a build up of ice around the compressor inside walk-in freezer.
  • 4-502.13 - Manufacturer container (cottage cheese container) was observed reused for the storage of sugar.
  • 6-501.16 - Mops and brooms not hung up to air dry.
  • 7-201.11 - Critical A container of Quax sanitizer was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
May 29, 2008Routine14Details / Comments
4-204.112 - There was no temperature measuring device located in the front milk coolers.September 10, 2007Routine01Details / Comments
  • 3-304.14 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 4-501.11 - Corrected During Inspection Refrigeration was observed in a state of repair and condition that prevents necessary maintenance and easy cleaning.
  • 7-201.11 - Critical Containers of polish are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
September 26, 2006Routine12Details / Comments
  • 3-305.11 - Food stored on the floor. Or Food stored less than 6"" above the floor.
  • 4-501.11 - Shelves were observed in a state of disrepair and damaged.
May 31, 2006Routine02Details / Comments
  • 3-202.15 - Critical Repeat Food from damaged packaging offered for sale or service.
  • 4-501.11 - Hobart refrigeration was observed in a state of repair and condition that prevents necessary maintenance and easy cleaning.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:door gaskets.
  • 6-303.11 - Less than 10 foot candles of light was noted in the walk-in refrigerator.
  • 6-501.12 - Repeat HVAC intake register noted in need of cleaning.
January 31, 2006Routine14Details / Comments
  • 3-202.15 - Critical Food from damaged packaging offered for sale or service.
  • 3-304.14 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: refrigeration.
  • 4-903.11 - Repeat Cups and bowls were observed stored unprotected in the storeroom.
  • 6-501.12 - HVAC vents noted in need of cleaning.
September 26, 2005Routine14Details / Comments
No violation noted during this evaluation. June 30, 2005Routine00Details / Comments
  • 3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 4-501.114 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
  • 4-602.13 - Corrected During Inspection Repeat The nonfood contact surface of the counters had accumulations of grime and debris.
  • 4-903.11 - Single service were observed stored unprotected.
February 17, 2005Routine23Details / Comments
  • 4-903.12 - @TABLEWARE@ were observed stored unprotected in the next to trash container.
  • 4-501.11 - Freezer was observed in a state of disrepair and damaged.
  • 7-101.11 - Critical Containers of detergent does not have a legible manufacturer label
  • 7-201.11 - Critical Containers of sanitizer not stored separately from insecticides or rodenticides.
  • 4-602.13 - The nonfood contact surface of the cooking equipment had accumulations of grime and debris.
  • 3-202.15 - Critical Repeat Food from damaged packaging offered for sale or service.
October 12, 2004Routine33Details / Comments
  • 4-602.13 - The nonfood contact surface of the counter under slicer and inside of ice cream freezer had accumulations of grime and debris.
  • 6-501.12 - Floor of dish room noted in need of cleaning.
  • 3-202.15 - Critical Food from damaged packaging offered for sale or service.
July 21, 2004Routine12Details / Comments
  • 2-401.11 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 6-501.12 - Floors noted in need of cleaning.
  • 6-501.11 - Ceiling tiles are not maintained in good repair
March 19, 2004Routine14Details / Comments
  • 4-302.12 - The certified food manager could not provide a food temperature measuring device.
  • 6-301.12 - No disposable towels were provided a the hand washing lavatory in the kitchen
  • 7-201.11 - Critical Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
August 27, 2003Routine12Details / Comments

October 06, 2009 (Routine)



Violations:
  • 2-201.11 - Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
    Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virusor Norovirus.
  • 5-201.11 - Critical There is a significant leak at the mopsink in the janitors closet that is noted in need of repair.
    Repair all plumbing so it is functioning properly as per code.
Comments:
Food was in process of being prepped for lunch service. Good practice of thawing observed in walk in refrigerator. Kitchen facility was well organized and employees knowledgeable. Recommended for school year permit.

May 28, 2009 (Routine)



Violations:
  • 4-501.112 - The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read<156°F>. To Correct: Have unit serviced.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. Employees will be switching to disposable trays until the unit is fixed, the unit is not reaching temperature, the heat strip paper failed as well.
  • 6-303.11 - Two light bulbs are out under the hood system in the kitchen.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
Comments:
The kitchen is neat and orderly, temperature logs used etc. Will take the proper precautions on having the warewashing machine corrected.

December 09, 2008 (Routine)



Violations:
  • 4-201.11 - The service panel is missing from the front of reach in freezer #7. is not designed and constructed to be durable.
    Replace service panel. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
  • 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the quat chemical sanitizing solutions in the three compartment sink is .
    Obtain a quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 4-501.114 - Critical Chlorine sanitizing solution used in wiping cloth buckets was not at an acceptable concentration.
    Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55F.
  • 5-402.11 - Critical A direct connection exists between the drain line of the food preparation sinks and the sewer line.
    Eliminate the direct connection between the sewer line and the cited equipment.
  • 6-202.11 - Light bulb under the cooking hood not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistent bulb.
  • 6-501.11 - The ceiling of the walk-in 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 - The HVAC vents in the kitchen noted in need of cleaning.
    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.

May 29, 2008 (Routine)



Violations:
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a Quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 4-501.11 - Ceiling inside walk-in refrigerator was observed in a state of repair and condition that prevents necessary maintenance and easy cleaning. Additionally, there is a build up of ice around the compressor inside walk-in freezer.
    Repair/adjust the walk-in freezer to prevent ice build-up around compressor. Repair the ceiling of the walk-in 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 above eqipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 4-502.13 - Manufacturer container (cottage cheese container) was observed reused for the storage of sugar.
    Discontinue the reuse of single-use containers for sugar storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 6-501.16 - Mops and brooms not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 7-201.11 - Critical A container of Quax sanitizer was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of sanitizer must be located in an area that is not above food, equipment, utensils, linens or single service items.

September 10, 2007 (Routine)



Violation: 4-204.112 - There was no temperature measuring device located in the front milk coolers.
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.

September 26, 2006 (Routine)



Violations:
  • 3-304.14 - Corrected During Inspection Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 4-501.11 - Corrected During Inspection Refrigeration was observed in a state of repair and condition that prevents necessary maintenance and easy cleaning.
    Repair 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 7-201.11 - Critical Containers of polish are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of polish must be located in an area that is not above food, equipment, utensils, linens or single service items.

May 31, 2006 (Routine)



Violations:
  • 3-305.11 - 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.
  • 4-501.11 - Shelves were observed in a state of disrepair and damaged.
    Repair the shelves 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

January 31, 2006 (Routine)



Violations:
  • 3-202.15 - Critical Repeat Food from damaged packaging offered for sale or service.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 4-501.11 - Hobart refrigeration was observed in a state of repair and condition that prevents necessary maintenance and easy cleaning.
    Repair 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:door gaskets.
    Maintain nonfood-contact surfaces of equipment clean.
  • 6-303.11 - Less than 10 foot candles of light was noted in the walk-in refrigerator.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 6-501.12 - Repeat HVAC intake register noted in need of cleaning.
    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.

September 26, 2005 (Routine)



Violations:
  • 3-202.15 - Critical Food from damaged packaging offered for sale or service.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 3-304.14 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: refrigeration.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-903.11 - Repeat Cups and bowls were observed stored unprotected in the storeroom.
    Store in the original protective package to protect from contamination until used.
  • 6-501.12 - HVAC vents noted in need of cleaning.
    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.

June 30, 2005 (Routine)

Comments:
Closed for summer.

February 17, 2005 (Routine)



Violations:
  • 3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 3-304.14 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 4-501.114 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
    Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
  • 4-602.13 - Corrected During Inspection Repeat The nonfood contact surface of the counters 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.
  • 4-903.11 - Single service were observed stored unprotected.
    Store in the original protective package to protect from contamination until used.

October 12, 2004 (Routine)



Violations:
  • 4-903.12 - @TABLEWARE@ were observed stored unprotected in the next to trash container.
    Remove items from locker room, place in protective packaging in the locker room, or provide a cabinet for storage in the locker room.
  • 4-501.11 - Freezer was observed in a state of disrepair and damaged.
    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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 7-101.11 - Critical Containers of detergent does not have a legible manufacturer label
    Provide manufacturer's label on containers of @Hazardous product@ that is legible. The accidental contamination of food or food-contact surfaces can cause serious illness.
  • 7-201.11 - Critical Containers of sanitizer not stored separately from insecticides or rodenticides.
    Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
  • 4-602.13 - The nonfood contact surface of the cooking 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.
  • 3-202.15 - Critical Repeat Food from damaged packaging offered for sale or service.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
Comments:
All critical violations corrected during inspection.

July 21, 2004 (Routine)



Violations:
  • 4-602.13 - The nonfood contact surface of the counter under slicer and inside of ice cream freezer 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.
  • 6-501.12 - Floor of dish room noted in need of cleaning.
    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.
  • 3-202.15 - Critical Food from damaged packaging offered for sale or service.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.

March 19, 2004 (Routine)



Violations:
  • 2-401.11 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands; (2) The container; and (3) Exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
  • 3-304.14 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 6-501.12 - Floors noted in need of cleaning.
    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.
  • 6-501.11 - Ceiling tiles are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

August 27, 2003 (Routine)



Violations:
  • 4-302.12 - The certified food manager could not provide a food temperature measuring device.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 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
  • 7-201.11 - Critical Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of sanitizer must be located in an area that is not above food, equipment, utensils, linens or single service items.

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