Mom's Kitchen, 580 E.Main St, Norfolk, VA - Restaurant inspection findings and violations

February 06, 2009 (Routine)

Violation: 4-501.12 - The cutting board on both prep tables in the back 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.
Comments:
Facility maintained clean and organized. Temperature charts being maintained. Customer Advisory on breakfast menu for undercooked eggs / no undercooking of meat allowed. Three (3) CFM present.Fire suppression system current. Gave CFM 5 FDA risk factors and discussed employee sick policy. Recommended for renewal of Permit.

October 15, 2008 (Routine)

Violations:

• 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 - Observed accumulations of grime and debris on the following food contact surfaces: microwave oven
  Clean and sanitize these surfaces for food contact.
• 6-301.11 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the wait station
  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.

July 14, 2008 (Routine)

Violations:

• 2-402.11 - Employees observed working in the food service area without proper hair restraints.
  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.
• 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.
• 4-201.11 - Corrected During Inspection The pastry brush is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: door gaskets, reachin freezer
  Clean and sanitize these surfaces for food contact.

April 14, 2008 (Routine)

Violations:

• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: bun warmer, grill, stove, team kettle
  Clean and sanitize these surfaces for food contact.
• 6-301.12 - Corrected During Inspection No disposable towels were provided a the hand washing lavatory in the front line
  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
• 6-501.12 - Repeat The mop well and the floors in the walkin and walkin freezer 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.

February 01, 2008 (Routine)

Violations:

• 4-501.11 - The front line cabinet door was observed in a state of disrepair and damaged.
  Repair the cabinet door 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 door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 6-501.12 - The floor in the cook's line 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.

October 23, 2007 (Routine)

Violations:

• 3-304.12 - Improper dispensing utensils improperly stored between.
  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 140F and the container.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: walkin shelving
  Clean and sanitize these surfaces for food contact.
• 6-501.12 - The floor in the walkin freezer 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.

January 26, 2007 (Routine)

Violation: 3-301.11 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Cups without handles used for ice scoops.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.

October 13, 2006 (Routine)

Violations:

• 5-403.12 - Repeat A condensate drain line servicing the walkin freezer was emptying liquid waste directly onto the floor of the freezer.
  Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface.
• 6-501.12 - Ceiling vents in the dining 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.

July 26, 2006 (Routine)

Violations:

• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: front cabinets, utensil bins, ice machine
  Clean and sanitize these surfaces for food contact.
• 5-403.12 - A condensate drain line servicing the walkin freezer was emptying liquid waste directly onto the floor of the freezer.
  Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface.
• 6-303.11 - Less than 50 foot candles of light was noted in the exhaust hood
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 6-501.12 - Ceiling 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.

April 25, 2006 (Routine)

Violations:

• 2-402.11 - Employees observed working in the food service area without proper hair restraints.
  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.
• 3-303.11 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
  Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
• 3-304.12 - Improper dispensing utensils improperly stored between.
  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 140F and the container.
• 3-305.11 - Food stored on the walkin floor. Or Food stored less than 6"" above the floor.
  Elevate food storage onto approved shelving with minimum 6"" legs or casters.

January 10, 2006 (Pre-Opening)

Comments:
Provide cover on ladies room trash can,Keep copy of foodhandlers cards for your records, use temperature logs for refrig/freezer/dishwasher. Obtain QAC test strips. Seal properly gap between hood and wall. Recommended for Health Department Permit.