Carlos Homecooking, 2912 Church St, Norfolk, VA - Restaurant inspection findings and violations

October 09, 2009 (Routine)

Violations:

• 4-501.11 - Leak observed under three compartment sink.
  Repair the leak under three compartment sink 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 leaking pipe, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 6-501.11 - Openings observed in wall in restroom.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Seal up openings in restroom

Comments:
Spoke with owner/certified food manager concerning inspection. Hood system is cleaned bt Busy Bee Duct Cleaning. Three compartment sink sanitizer registered @ 50ppm. Manager certification expires Oct. 26th. 09. Informed certified food manager to sign up for next recertification class scheduled for Nov. 17th. Sign up for recert class by mailing in or hand deliver recert fee of $60 to have name put on class list. Facility recommened for permit renewal.

March 27, 2009 (Routine)

Violations:

• 4-402.11 - The mop sink has become unsealed from wall.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 4-501.11 - The door gasket of the True fridge is torn
  Repair or replace the door gasket on the True fridge.

Comments:
Hand sinks are clean and have all items accessible for proper handwashing(handsoap, paper towels, trash container, hot & cold running water). Regular scent bleach used as sanitizer for three compartment sink. Product is cooked per customer's order. Hood system is cleaned by Busy Bee Duct Cleaning and scheduled for cleaning on Sunday, 3-29-09. Restrooms are clean. Facility is on city pickup with four 90 gallon containers stored on side of building. Spokw with owner/CFM about resealing mop sink and repairing door gasket on fridge.

December 22, 2008 (Follow-up)

Violation: 4-501.11 - Repeat sink sprayer was observed in a state of disrepair and damaged. Sink sprayer hangs below the sink basin
Repair the sink sprayer 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 sink sprayer replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter .
Comments:
Follow-up. Recommended for permit renewal.

December 11, 2008 (Routine)

Violations:

• 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.
• 4-501.11 - Repeat sink sprayer was observed in a state of disrepair and damaged. Sink sprayer hangs below the sink basin
  Repair the sink sprayer 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 sink sprayer replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: inside of fridge units, stove area, microwave, kitchen aid mixer, toaster, GE freezer.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - Repeat The nonfood contact surface of the hood filters, outside of fridge units, floors and cab, underneath microwave, cabinets dirty, cash register dirty and greasy, behind stove dirty, mop sink, 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.
• 6-301.12 - 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
• 6-501.114 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment. Observed a/c units, bikes, couch etc.)
  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.
• 7-209.11 - Repeat shoes stored in such a way that they could contaminate the bread and single service items in the dry storage area
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

Comments:
Not recommended for permit renewal

July 31, 2008 (Routine)

Violations:

• 4-501.11 - 3-vat sink faucet was observed in a state of disrepair and damaged. Observed 3-vat sink leaking.
  Repair the faucet 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 faucet, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: Mold on fridge gaskets and chicken breading container
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - The nonfood contact surface of the hood filters, drawer under coffee machine, and stove burners 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.
• 6-501.114 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment. Back room is full of clutter
  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.
• 7-209.11 - Repeat Purse stored in such a way that they could contaminate food prep table in the kitchen
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

Comments:
Major improvements made since last inspection.

March 18, 2008 (Follow-up)

Violations:

• 4-202.11 - Repeat The food contact surface of the fridge racks is not smooth, contains cracks, chips, or pits and can not be easily cleaned. Fridge racks observed rusted in fridge next to the stove
  Repair or replace the fridge racks 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.
• 4-501.11 - Repeat Handsink cabinet, and non-stick pans was observed in a state of disrepair and damaged.
  Repair the cabinet, and non-stick pans 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 cabinet, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

Comments:
New commercial microwave purchased. All walls cleaned of grease. All cabinets cleaned. Hood filters clean by all pro services 3-12-08. Wash-rinse-sanitize water set up properly- 50 ppm. Sanitizer rags properly stored 50 ppm cl2. Backflow preventer purchased for 3-vat sink

March 07, 2008 (Routine)

Violations:

• 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.
• 4-202.11 - The food contact surface of the fridge racks is not smooth, contains cracks, chips, or pits and can not be easily cleaned. Fridge racks observed rusted in fridge next to the stove
  Repair or replace the fridge racks 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.
• 4-204.112 - There was no temperature measuring device located in the fridge unit next to the stove.
  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.
• 4-501.11 - Handsink cabinet, and non-stick pans was observed in a state of disrepair and damaged.
  Repair the cabinet, and non-stick pans 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 cabinet, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: toaster, microwave, inside fryer, inside fridge units, freezer is dirty.
  Clean and sanitize these surfaces for food contact.
• 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: mop sink, handsink, hood filters, cabinets,.outside of all equipment is greasy.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-603.16 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed. Manager was not sanitizing dishes
  Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
• 6-501.114 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  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.
• 6-501.12 - walls and floors 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.
• 7-201.11 - Critical Containers of windex are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed a container of windex on top of the microwave
  Containers of windex must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 7-209.11 - A purse stored in such a way that they could contaminate single service items in the kitchen
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

Comments:
Esatblishment uses extension cords to power equipment. Back room is full of clutter such as old clothes and shoes. Will contact owner to have a conference with her

November 28, 2007 (Follow-up)

Comments:
All Violations corrected. Recommended for permit renewal

November 16, 2007 (Routine)

Violations:

• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: counters and stove tops and any other food contact surface needs to be cleaned due to the fire extinguisher residue from the kitchen fire.
  Clean and sanitize these surfaces for food contact.
• 6-501.12 - Floors, walls, and ceilings near kitchen must be cleaned due to the residue of the fire extinguisher from the fire.
  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.

Comments:
Was called out to do an inspection resulting from a small kitchen fire that resulted in spraying a fire extinguisher in the kitchen. All ketchup, spices, condiments that were opened on counter were discarded. Turkey ribs and spare ribs were discarded as well due to fire extinguisher and soot contamination. May reopen the next morning once all food equipment has been cleaned. Fire marshall will do a follow up for their own reasons : fire extinguisher type and hood systems.

November 14, 2007 (Routine)

Comments:
Permit suspended for non-payment of Permit Fee

November 14, 2007 (Routine)

Violations:

• 2-102.11 a.18.1-17 II - Critical The person in charge failed to obtain a valid certified food managers card. The person in charge failed to employ a certified food service manager.
  Obtain a valid food service managers card.
• 3-501.17 - Critical Repeat The prepared ready-to-eat (RTE) PHF's in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-301.14 - Repeat Grease/Condensation is noted to be accumulating on the walls/ceiling at the (unit). This appears to be due to insufficient ventilation of the hood system.
  Provide an additional hood system or upgrade the current system to adequately ventilate grease and condensation from the establishment.
• 4-501.12 - Repeat The cutting board(s) along the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 4-601.11 - Critical Observed accumulations of grime and debris on the following food contact surfaces: true fridge gasket, 2nd fridge gasket, behind fryers, behnd fridge, low boy, microwaves, toasters, freezers, kenmore fridge dirty inside and out, and cabinets
  Clean and sanitize these surfaces.
• 5-202.11 - Critical The faucet was not easy to clean because the component is damaged or condition is in poor repair.
  Repair or replace the faucet in 3-vat sink to provide a surface that is continuous, accessible, smooth, and easily cleaned.
• 6-501.11 - Baseboards around the hot water area is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111 - Critical Harborage conditions exist. Observed mouse droppings in dry storage cabinets.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

Comments:
Not Recommended for Permit. Establishment was smoky upon walking in. Fryer area was extremely greasy. Contacted the Fire Marshal to check on hood system. will reinspect on the 26th of November.

February 28, 2007 (Routine)

Violations:

• 2-102.11 a.18.1-17 II - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 2-102.11 a.18.1-17 II - Critical The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 2-102.11 a.18.1-17 II - Critical A food service employee was working in the food service establishment without having a valid food service card.
  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.
• 3-402.12 - Temperature charts are not being maintained on all refrigeration.
  Maintain temperature charts on all refrigeration and safe holding of food at least two times a day.
• 4-301.14 - Grease/Condensation is noted to be accumulating on the walls/ceiling at the (unit). This appears to be due to insufficient ventilation of the hood system.
  Provide an additional hood system or upgrade the current system to adequately ventilate grease and condensation from the establishment.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-501.12 - Repeat The cutting board(s) along the low boy cooler are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 4-602.13 - The nonfood contact surface of the low boy cooler gaskets have accumulation 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.
• 4-602.13 - The nonfood contact surface of the refrigeration equipment and cooking equipment has accumulation 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.
• 4-602.13 - The nonfood contact surface of the two microwaves had accumulations of grime and debris inside the unit.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-301.14 - Handwashing station in kitchen area has a basin that is cracked and missing a corner.
  Repair handwashing basin so that it is smooth and easily cleanable.

September 28, 2006 (Routine)

Violations:

• 3-501.16 - Critical Several food items cold holding at improper temperatures in the reach in cooler. Foods tested at 55-60F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. The following foods were voluntarily disposed: 12 oz collard greens, 11lbs meat loaf, 12 oz cooked cabbage, 3 lbs of neck bones, and 5lbs ribs.
• 3-501.17 - Critical Repeat The prepared ready-to-eat (RTE) (several food items) in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-202.11 - The food contact surface of the low boy cutting board is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the cutting board 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.
• 4-602.13 - The hood system filter have excessive accumulation of grease and debris not allowing sufficient air flow and grease film on establishment floor.
  Remove filters and clean unit so that grease is contained hood system works properly.
• 4-602.13 - The nonfood contact surface behind the cook line 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.
• 4-602.13 - The nonfood contact surface of the breading containers 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.
• 5-204.12 - Spray nozzle in the 3 compartment sink hangs below the flood line basin providing a cross connection and/or allowing backflow
  Ensure spray nozzle is secured above the flood rim to prevent cross connection.