 |
|
Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.
Restaurant: Nawab
Address: 888 N. Military Hwy, Norfolk, Virginia
Total inspections: 7
Last inspection: May 7, 2009
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|
- 4-602.13 - The nonfood contact surface of the lowboy fridge gasket and french fry slicer had accumulations of grime and debris.
- 4-901.11 - pans were found stacked while wet after cleaning and chemical sanitization.
|
May 07, 2009 | Routine | 0 | 2 | Details / Comments |
- 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.
- 3-304.14 - Improper use of wet wiping cloths.
- 3-305.11 - Food stored on the floor. Or Food stored less than 6"" above the floor.
- 3-501.17 - Critical The prepared ready-to-eat (RTE) refrigerators in the refrigeration unit is not properly dated for disposition.
- 4-204.112 - There was no temperature measuring device located in the prep area reach-ins.
- 4-501.11 - The hand sink was observed in a state of disrepair and damaged (drain pipe was detached).
- 4-903.11 - Clean glasses were not observed stored in a position to allow air-drying.
- 4-903.12 - The storage closet was cluttered in the rear of the kitchen.
- 6-202.11 - Corrected During Inspection Light bulb in the hood was not shielded, coated, or otherwise shatter-resistent.
- 6-301.12 - Corrected During Inspection Repeat No disposable towels were provided a the hand washing lavatory in the near the entrance to the kitchen
- 6-501.12 - Front line area walls, sides of equipment, drawers and floors in the kitchen noted in need of cleaning.
|
February 06, 2009 | Routine | 2 | 9 | Details / Comments |
- 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.
- 4-204.118 - The pressure gauge for the high temperature final rinse warewash machine is improperly installed.
- 4-301.14 - Missing strip at the filters of the hood system.
- 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: soiled soda gun.
- 6-202.11 - Light bulb in Walk in freezer not shielded, coated, or otherwise shatter-resistent.
- 6-202.19 - Exterior driving surfaces are not draining properly. Dried up milk on driveway
- 6-301.12 - No disposable towels were provided a the hand washing lavatory by the drinks.
- 7-101.11 - Critical Repeat Cleaners in spray bottles without any name.
|
September 29, 2008 | Routine | 2 | 6 | Details / Comments |
- 3-305.11 - No splash guard between drink machine and handsink
- 4-601.11 - Soiled can opener blade.
- 7-102.11 - Critical Mislabelled containers with cleaners.
|
May 28, 2008 | Routine | 1 | 2 | Details / Comments |
- 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.
- 3-202.11 - Critical Vegetable vault 60 degrees.
- 3-305.11 - Boxes of lamb and chicken on the floor of vegetable vault (60 degrees.)
- 3-307.11 - Un protected hot plate on steam table for customer use.
- 4-204.112 - No visible air thermometer SU by drink/milk machine.
- 4-501.11 - Corrected During Inspection Pizza cutter with broken handle.
- 4-602.13 - Damaged gasket of sandwich unit.
- 6-501.14 - Intake and exhaust air ducts are not being cleaned
- 7-101.11 - Critical Un marked spray bottle with cleaner.
|
January 07, 2008 | Routine | 3 | 6 | Details / Comments |
- 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.
- 3-302.12 - Unlabeled and mislabeled food containers.
- 3-304.12 - Repeat Dispensing utensils improperly stored between. Utensils stored in water,yogurt scoop without handle.
- 3-307.11 - Unprotected food in the WIR.
- 5-501.114 - The refuse container used to store refuse/recycbles has no drain plug.
- 6-202.11 - Light bulb in Walk in Freezer not shielded, coated, or otherwise shatter-resistent.
|
August 24, 2007 | Routine | - | - | Details / Comments |
- 3-304.12 - Dispensing utensils improperly stored between. Ice scoop stored on top of ice bin. Scoop of sugar w/o handle.
- 4-204.113 - There is no data plate on the warewashing machine.
- 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
- 6-202.11 - Light bulb kitchen not shielded, coated, or otherwise shatter-resistent.
|
June 08, 2007 | Routine | 0 | 4 | Details / Comments |
May 07, 2009 (Routine)
Violations: - 4-602.13 - The nonfood contact surface of the lowboy fridge gasket and french fry slicer 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.
- 4-901.11 - pans were found stacked while wet after cleaning and chemical sanitization.
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.
Comments:
Dumpster area has containers that are collecting water and possibly breeding mosquitoes.Manager notified to dump standing water and turn containers upside down. All food at the proper temperature. Recommended for permit renewal.
February 06, 2009 (Routine)
Violations: - 2-102.11 a.18.1-17 II - Critical Repeat 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.
- 3-304.14 - Improper use of wet wiping cloths.
Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
- 3-305.11 - Food 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.
- 3-501.17 - Critical The prepared ready-to-eat (RTE) refrigerators 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.
- 4-204.112 - There was no temperature measuring device located in the prep area reach-ins.
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 - The hand sink was observed in a state of disrepair and damaged (drain pipe was detached).
Repair the hand 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 4-903.11 - Clean glasses were not observed stored in a position to allow air-drying.
Store glasses in a self-draining position that allows air-drying.
- 4-903.12 - The storage closet was cluttered in the rear of the kitchen.
Discontinue cluttered storage so that areas may be readily accessible.
- 6-202.11 - Corrected During Inspection Light bulb in the hood was not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistent bulb.
- 6-301.12 - Corrected During Inspection Repeat No disposable towels were provided a the hand washing lavatory in the near the entrance to 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
- 6-501.12 - Front line area walls, sides of equipment, drawers 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.
September 29, 2008 (Routine)
Violations: - 2-102.11 a.18.1-17 II - Critical Repeat 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.
- 4-204.118 - The pressure gauge for the high temperature final rinse warewash machine is improperly installed.
The pressure gauge for the high temperature final rinse warewash machine is to be installed upstream from the hot water sanitizing rinse control valve. The device must be mounted in a .25 inch Iron Pipe Size valve. Relocate the gauge.
- 4-301.14 - Missing strip at the filters of the hood system.
Provide a strip to cover the gap between the filters so the the hood system will be working properly.
- 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: soiled soda gun.
Clean and sanitize these surfaces for food contact.
- 6-202.11 - Light bulb in Walk in freezer not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistent bulb.
- 6-202.19 - Exterior driving surfaces are not draining properly. Dried up milk on driveway
Repair driving surfaces so they drain. Pooled water on exterior walking and driving surfaces may attract rodent and breed insects.
- 6-301.12 - No disposable towels were provided a the hand washing lavatory by the drinks.
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
- 7-101.11 - Critical Repeat Cleaners in spray bottles without any name.
Always label all liquids and powders when removed from the original container.
May 28, 2008 (Routine)
Violations: - 3-305.11 - No splash guard between drink machine and handsink
Need to place a splash guard to protect the drink nozzles from contamination.
- 4-601.11 - Soiled can opener blade.
All food contact equipment must be washed rinsed and sanitized at least 1 time every 24 hrs.
- 7-102.11 - Critical Mislabelled containers with cleaners.
Assure that the containers have the correct name of the contents.
January 07, 2008 (Routine)
Violations: - 2-102.11 a.18.1-17 II - Critical Repeat 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.
- 3-202.11 - Critical Vegetable vault 60 degrees.
All units should be at 41 degrees and below.
- 3-305.11 - Boxes of lamb and chicken on the floor of vegetable vault (60 degrees.)
Store all potentially hazardous foods under 41 degrees.
- 3-307.11 - Un protected hot plate on steam table for customer use.
Need to protect this area from contamination.
- 4-204.112 - No visible air thermometer SU by drink/milk machine.
Place a thermometer with the intended range.
- 4-501.11 - Corrected During Inspection Pizza cutter with broken handle.
Replace
- 4-602.13 - Damaged gasket of sandwich unit.
Replace.
- 6-501.14 - Intake and exhaust air ducts are not being cleaned
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
- 7-101.11 - Critical Un marked spray bottle with cleaner.
Always mark powders and liquids when removed from original container.
August 24, 2007 (Routine)
Violations: - 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.
- 3-302.12 - Unlabeled and mislabeled food containers.
Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- 3-304.12 - Repeat Dispensing utensils improperly stored between. Utensils stored in water,yogurt scoop without handle.
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.
- 3-307.11 - Unprotected food in the WIR.
Keep all food covered. To protect food from miscellaneous sources of contamination.
- 5-501.114 - The refuse container used to store refuse/recycbles has no drain plug.
Replace the drain plug to the refuse container.
- 6-202.11 - Light bulb in Walk in Freezer not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistent bulb.
June 08, 2007 (Routine)
Violations: - 3-304.12 - Dispensing utensils improperly stored between. Ice scoop stored on top of ice bin. Scoop of sugar w/o handle.
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.
- 4-204.113 - There is no data plate on the warewashing machine.
Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- 6-202.11 - Light bulb kitchen not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistent bulb.
|
Back to the top
Create your own business profile on city-data.com. It's completely free!
| Business Search - 14 Million verified businesses
|
Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.
Based on public records. Inadvertent errors are possible.
City-Data.com does not guarantee the accuracy or timeliness of any information on this site. Use at your own risk.
Some parts © 2013 Advameg, Inc.
|
 |
Restaurant representatives - add corrected or new information about Nawab, 888 N. Military Hwy, Norfolk, VA »