Ice bins cleaned and ice machine still in good condition. Complaint closed.
No violation noted during this evaluation. | 11/02/2015 | Follow-up | |
Permit issued to PIC
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: Foods in pans on ice cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Corners and crevices, wall under handsink in the kitchen noted in need of cleaning - more attention to detail.
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.
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10/13/2015 | Routine | |
- Critical: Person in Charge - Assignment of Responsibility* (repeated violation)
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: Milk 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
Observation: Front counter unit with milk and juices was observed out of appropriate temperature range. Should be 36-38 degrees F.
Correction: Repair the 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 unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: The bulk milk container tube was observed not cut on the diagonal (45 degree angle).
Correction: The bulk milk container tube shall be cut on the diagonal to extend no more than 1 inch from the dispensing head to prevent contamination and to allow drainage of the tube.
- 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 grease and carbon build up: large pots (multiple) used to rethermalize soup. The gasket of the milkshake dispenser has build up of black build up.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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06/10/2015 | Routine | |
Must have one CFM on duty at all times. Current CFM expires next month - schedule provided to PIC. Expired and non-accepted food handler cards found in employee files - schedule provided to PIC.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was 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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02/11/2015 | Routine | |
Updated Federal Form 1-B provided to PIC - old form 1-B signed in files.Due to amount of breading/ food production, it is recommended buckets be checked every hour for proper concentration. Inspector will follow up with owners. Permit was issued.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to posses a certified food service manager's card.
Correction: Need 1 CFM to be on duty at all times.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Chicken salad cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- 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: liquid milk dispenser at drive thru.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required
Observation: Pans 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Cups and lids were found stored under soda syrup lines at the front counter area.
Correction: Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls in the front area/ drive thru area noted in need of cleaning.
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.
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10/14/2014 | Routine | |
PIC was instructed to discard test strips that did not change color when dipped in sanitizer - PIC had back up type of another brand which worked.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the drive thru area.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Refuse - Maintaining Refuse Areas and Enclosures (corrected on site)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Handwashing Cleanser; Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory at the front counter.
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Bucket of sanitizer not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Bucket was next to loaf of bread on rack.
Correction: 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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06/13/2014 | Routine | |
Great hand washing observed as well as putting controls in place to keep cross-contamination from being an issue.
No violation noted during this evaluation. | 02/20/2014 | Routine | |
Great record-keeping and hand washing. No violative conditions observed. Permit issued.
No violation noted during this evaluation. | 10/15/2013 | Routine | |
Pipe under drive thru soda fountain not draining into floor drain - employees tried to correct onsite but were unable to move equipment so that pipe could drain as designed.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: coleslaw & chicken salad 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.
- Mops - Drying Mops (corrected on site)
Observation: Mops and brooms not hung up to air dry.
Correction: 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.
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07/22/2013 | Routine | |
- Utensils - In-Use; Between-Use Storage (corrected on site)
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 140°F and the container.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Single-Service and Single-Use Articles, Use Limitation
Observation: The bulk ice dream container tube was observed not cut on the diagonal (45 degree angle).
Correction: The bulk ice dream container tube shall be cut on the diagonal to extend no more than 1 inch from the dispensing head to prevent contamination and to allow drainage of the tube.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: The cleaning schedule for ice machine is not approved based on the amount of growth accumulation.
Correction: The person in charge must develop a cleaning regimen that is based on the soil that may accumulate in the ice machine.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Metal pans were found stacked while 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single Service items were found stored with personal items.
Correction: Store single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Lighting, Intensity (corrected on site)
Observation: Less than 10 foot candles of light was noted in the Reach-in cooler.
Correction: 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.
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02/21/2013 | Routine | |
Restaurant representatives - add corrected or new information about 'Chick-Fil-A, 1205 N Military Hwy., Norfolk, VA 23502 »