Observed food handler cards, employee health policy, and temperature charts. Observed plastic covering on various ventilation systems - hood filters and HVAC system outlets. Construction is being conducted adjacent to the facility for major renovations. Ventilation access points have been protected/sealed to prevent hazardous dust particles from entering food prep area. Facility is very clean and well maintained. Approved for permit.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Observed thermometer and mixing spoon stored in stagnant water in dispensing cup.
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: Reheating for Hot Holding* (corrected on site)
Observation: Observed broccoli and cheese soup reheated for service in the hot holding equipment.
Correction: Reheat procedures for hot holding need to be processed in and/or on cooking equipment such as a flat top grill or microwave.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Observed quiche in the To Go Display Case #1 at 83'F.
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.
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03/07/2016 | Routine | |
Observed purchase order for lighbulbs. CFM will maintain an updated status of the to go display unit as progress continues. Did not observed PHF/TCS in unit. Facility is utilizing the additional display case for all PHF/TCS foods. All other violations addressed. Observed temperature charts, employee health policy, and food handler cards. Approved for permit!
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Front display case was observed in a state of disrepair and damaged. Unit is not maintaining proper cold holding temperatures.
Correction: Repair the display case 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 display case, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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10/13/2015 | Follow-up | |
Orkin observed as pest control company. Observed food handler cards and temperature charts. Discussed the importance of maintaining internal food temperatures and ambient air temperatures for charts. Did not observe employee health policy. Provided temperature charts and employee health policy.
- Employee Health
Observation: Facility does not have an Employee Health Policy.
Correction: Implement an Employee Health Policy consistent with the Employee Health Policy of Form 1 B of the 2013 FDA Model Code and its 2015 Supplement.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed personal food items stored with business food items.
Correction: Maintain separate storage of personal items and business items to prevent potential contamination.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in several cold holding units.
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
Observation: Front display case was observed in a state of disrepair and damaged. Unit is not maintaining proper cold holding temperatures.
Correction: Repair the display case 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 display case, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris (mold) on the following food contact surfaces: ice machine.
Correction: Clean and sanitize these surfaces for food contact.
- 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: ventilation hood filters. .
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Light Bulbs Protective Shielding
Observation: Light bulbs observed in facility are not shielded, coated, or otherwise shatter-resistent.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
- Handwashing Cleanser; Availability (corrected on site)
Observation: Soap was not provided at the hand washing station 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: Sanitizer; Criteria/Chemicals for food contact* (corrected on site)
Observation: QAC Sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Observed sanitizer levels too high in the sanitizer bucket and sanitizer basin.
Correction: Utilize only QAC sanitizer levels of approximately 200 ppm that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces.
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10/05/2015 | Routine | |
Did not observe PHF/TCS foods in To-Go Display Case. Display certificates in public view. New facility is very well maintained! Approved for permit.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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06/25/2014 | Routine | |
Observed food temperature charts and current food handler cards. Provided cooling charts, Certified Food Handler's class schedule, Food Handler's class schedule, and the new 2013 FDA Food Code changes. Approved for permit.
- Critical: Demonstration of Knowledge* (repeated violation)
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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01/21/2014 | Routine | |
Recommended for Permit Renewal. Provided CFM (Rhonda) with new temperature charts and Employee Health 1-B Forms.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of general all purpose cleaners are stored with food contact equipment.
Correction: Containers of general all purpose cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.
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05/21/2013 | Routine | |
Note: Ensure that equipment is being washed, rinsed and sanitized at the 3-vat sink and not in wiping cloth buckets. Employee Health and Form 1-B discussed with PIC.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed at being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program or responds correctly to the EHS's questions as they relate to the specific food operation.
Correction: Ensure that the person in charge has a valid certified food protection manager certificate and/or correctly demonstrates knowledge of the food operation as it relates to the EHS's questions.
- 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.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: Mixing 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.
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01/09/2013 | Routine | |
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