Little Israel, #106 - 624 Independence Boulevard, Virginia Beach, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
July 22, 2009 | Routine | 1 | 4 | Details / Comments |
|
May 05, 2009 | Routine | 2 | 2 | Details / Comments |
|
January 30, 2009 | Routine | 1 | 1 | Details / Comments |
|
October 23, 2008 | Routine | 1 | 1 | Details / Comments |
|
July 07, 2008 | Routine | 1 | 2 | Details / Comments |
July 22, 2009 (Routine)
Violations:
- 0820 A 2 - Corrected During Inspection Critical Repeat Turkey, mushrooms, tomato and cucumber cold holding at improper temperatures
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria. - 1450 - Display case refrigerator is not maintaining potentially hazardous foods 41F or below.
Repair or replace the refrigerator to ensure food items are held at the proper cold holding temperature of 41F or below . Improper food storage temperatures are a major contributing factor to foodborne illness. - 0610 - Corrected During Inspection Bag of onions 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. - 0550 - Corrected During Inspection In-use utensils improperly stored between use; handle in falafel mix.
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 135F. - 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
All violations were discussed for correction. Using time as a control and different methods of food storage for food safety was discussed.
May 05, 2009 (Routine)
Violations:
- 0220 - Critical Employee stored opened water bottle in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Provide a designated area where employees may store driinks so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection. - 0820 A 2 - Critical Repeat Foods cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 2020 A (single-service/single-use) - Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination: self service utensils.
Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
All violations were discussed for correction.
January 30, 2009 (Routine)
Violations:
- 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 1700 - Corrected During Inspection 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.
All violations were discussed for correction.
October 23, 2008 (Routine)
Violations:
- 0820 A 2 - Corrected During Inspection Critical Repeat Chicken and turkey cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 1320 - Corrected During Inspection The temperature measuring device in the glass reach-in refrigerator was not properly located in the coldest part of the unit.
Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature.
Please moniter the deli case temperature. Violations were discussed for correction.
July 07, 2008 (Routine)
Violations:
- 0790 - Improper methods used to thaw lamb.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process - 0820 A 2 - Critical All foods in the deli case cold holding at improper temperatures. NOTE The temperature of the deli case was lowered during the inspection.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. - 1320 - There was no temperature measuring device located in the chest freezer.
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.
All violations discussed for correction. The establishment is maintained in a hygienic manner.
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