Norfolk Academy, 1585 Wesleyan Drive, Norfolk, VA - Restaurant inspection findings and violations

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.



Business Info

Restaurant: Norfolk Academy
Address: 1585 Wesleyan Drive, Norfolk, Virginia
Phone: (757) 461-6236
Total inspections: 17
Last inspection: Sep 25, 2009

Restaurant representatives - add corrected or new information about Norfolk Academy, 1585 Wesleyan Drive, Norfolk, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. September 25, 2009Routine00Details / Comments
6-202.11 - Light bulbs in storage rooms not shielded, coated, or otherwise shatter-resistent.March 10, 2009Routine01Details / Comments
No violation noted during this evaluation. June 18, 2008Routine00Details / Comments
4-501.11 - Sneeze guard cracked was observed in a state of disrepair and damaged. Sneeze guard on the staff serving line cracked and taped.February 04, 2008Routine01Details / 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. Employee first day.Scheduled Food Handlers class for all employees on September 28, 2007.September 21, 2007Routine10Details / Comments
No violation noted during this evaluation. June 25, 2007Routine00Details / Comments
No violation noted during this evaluation. October 11, 2006Routine00Details / Comments
No violation noted during this evaluation. May 10, 2006Routine00Details / Comments
3-304.15 - Employees failed to wash hands after discarding soiled gloves and before donning new gloves.January 04, 2006Critical Procedures01Details / Comments
4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Door gasket on walk-in freezer and produce walk-in refrigerator's floor.September 08, 2005Routine01Details / Comments
4-901.11 - Cooking pans were found stacked wet after cleaning and chemical sanitization.May 24, 2005Routine01Details / Comments
No violation noted during this evaluation. January 20, 2005Routine00-
No violation noted during this evaluation. October 15, 2004Follow-up00Details / Comments
  • 4-201.11 - The rubber spatula observed cracked and not easily cleanable. Corrected during this inspection.
  • 3-305.11 - Boxes of food stored on the floor in walk-in refrigeration unit.
  • 6-501.12 - Facility noted in need of cleaning. Observed food debris on walk-in freezer's floor, cobwebs on wall over beverage service line.
  • 3-302.11 - Critical Unwrapped or uncovered food in the walk-in refrigeration unit.
  • 3-101.11 - Critical Spoiled/unsound lemon stored with good lemons in walk-in refrigeration unit. Corrected during this inspection.
  • 6-301.12 - No disposable towels were provided a the hand washing lavatory in the warewashing area.
  • 4-204.112 - The temperature measuring device in the Delfield single door refrigeration unit was not properly located in the warmest part of the unit.
  • 4-501.112 - The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. Machine reached proper temperature after three cylces.
  • 6-404.11 - Dented tomato can stored with undamaged cans in dry storage area. Products for credit, redemption, or return are not being stored in a separate designated area
  • 3-306.14 - Critical Observed pork chops and cooked rice being saved for re-serving for human consumption after being served to a consumer who returned it.
  • 6-303.11 - Repeat Light burned out under exhaust hood.
  • 4-601.11 - Repeat Observed accumulations of food debris on the following food contact surfaces: Hobart mixer.
September 30, 2004Routine39Details / Comments
  • 6-501.11 - Ceiling tile is missing in the dry storage area
  • 4-903.11 - Clean tableware and single service utensils were observed stored improperly.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Exhaust hood filters, Hobart mixer.
  • 6-303.11 - Repeat Less than 20 foot candles of light was noted in the exhaust hood.
May 07, 2004Routine04Details / Comments
  • 6-303.11 - Less than 20 foot candles of light was noted in the equipment storage area and under the ventilation hood.
  • 4-202.18 - Grease extraction filters in the hood system have air-gaps present in between filters.
  • 6-501.12 - Ceiling tiles around the vents noted in need of cleaning.
  • 6-501.11 - Ceiling tiles need to be properly installed in the brackets.
  • 5-205.11 - Critical The handwashing facility located at the dishwashing area blocked with containers in basin, preventing access by employees for easy handwashing.
  • 4-602.13 - The nonfood contact surface of the ice machine inside door had accumulations of grime and debris.
January 21, 2004Routine15Details / Comments
  • 6-501.11 - One ceiling tile out of place in the dry storage place.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 4-903.11 - Pans stored wet nested on shelves.
  • 4-204.112 - There was no temperature measuring device located in the small Delfield refrigerator or in the ice cream freezer.
April 15, 2003Routine04Details / Comments

September 25, 2009 (Routine)

Comments:
All food held at the proper temperature. Employees have food handler cards. Kitchen is kept clean and organized. Recommended for permit renewal.

March 10, 2009 (Routine)



Violation: 6-202.11 - Light bulbs in storage rooms not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistent bulb.
Comments:
Recommended for health permit renewal.

June 18, 2008 (Routine)

Comments:
School closed for year. Re-open last week of August. Only food preperation is Summer camp USDA

February 04, 2008 (Routine)



Violation: 4-501.11 - Sneeze guard cracked was observed in a state of disrepair and damaged. Sneeze guard on the staff serving line cracked and taped.
Repair the Sneeze guard 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.
Comments:
No violations noted. Very Nice Operation.

September 21, 2007 (Routine)



Violation: 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. Employee first day.Scheduled Food Handlers class for all employees on September 28, 2007.
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.
Comments:
Excellent operation

June 25, 2007 (Routine)

Comments:
School was closed for summer. Only food prep was sack lunches (200) Until 29 July (USDA) CFM has Serv-safe will convert to CFM.

October 11, 2006 (Routine)

Comments:
1) The issue with mainatining temperature of the ham on the salad bar has been rectified. It is to be kept on ice while being prepared for
display on the salad bar.
2) Calibration on metal stem thermometers are performed daily. The proper method is known and utilized.
3) Chemicals are stored away from food and food prep areas.
4) A person from Maintainance or Security check the temperatures of the refrigeration units during the days when the kitchen staff is off.
Mr Orlando is contacted if there is a change in teh temperature.
5) Good maintainance of temperature records.
6) Good training programs - blood borne pathogens and lock out tag out included.

May 10, 2006 (Routine)

Comments:
+ Chemicals found stored away from food and food preparation areas.
+ Good separation of potentially hazardous foods and ready to eat foods.
+ Good temperature monitoring practices for refrigeration units and hot and cold foods.
+ Good practices for separating foods that are allergens from foods that are not allergens - responsible person was very knowledgeable.
+ Kitchen personnel presented a clean and professional appearance.
+ Overall - kitchen was very clean. Employees practiced the "clean as you go" concept throughout their work shifts, as there was not a build up of dirt,or evidence of old food where it did not belong.
+ Good use of "date dots" throughout the refrigeration units, and good rotation of dry goods observed.
+ Good documentation of temperatures, chemical concentration, and training observed.

January 04, 2006 (Critical Procedures)



Violation: 3-304.15 - Employees failed to wash hands after discarding soiled gloves and before donning new gloves.
Discard gloves when changing tasks and wash hands before donning new pair of gloves and when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.

September 08, 2005 (Routine)



Violation: 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Door gasket on walk-in freezer and produce walk-in refrigerator's floor.
Maintain nonfood-contact surfaces of equipment clean.

May 24, 2005 (Routine)



Violation: 4-901.11 - Cooking pans were found stacked 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.

October 15, 2004 (Follow-up)

Comments:
HACCP inspection was done. All previous sited violations have been addressed and corrected.

September 30, 2004 (Routine)



Violations:
  • 4-201.11 - The rubber spatula observed cracked and not easily cleanable. Corrected during this inspection.
    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.
  • 3-305.11 - Boxes of food stored on the floor in walk-in refrigeration unit.
    Elevate food storage onto approved shelving with minimum 6"" legs or casters.
  • 6-501.12 - Facility noted in need of cleaning. Observed food debris on walk-in freezer's floor, cobwebs on wall over beverage service line.
    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.
  • 3-302.11 - Critical Unwrapped or uncovered food in the walk-in refrigeration unit.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-101.11 - Critical Spoiled/unsound lemon stored with good lemons in walk-in refrigeration unit. Corrected during this inspection.
    Ensure food is safe and unadulterated.
  • 6-301.12 - No disposable towels were provided a the hand washing lavatory in the warewashing area.
    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
  • 4-204.112 - The temperature measuring device in the Delfield single door refrigeration unit was not properly located in the warmest part of the unit.
    Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
  • 4-501.112 - The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. Machine reached proper temperature after three cylces.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Recommend servicing equipment to ensure unit functioning correctly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils if correct temperature is not be obtained.
  • 6-404.11 - Dented tomato can stored with undamaged cans in dry storage area. Products for credit, redemption, or return are not being stored in a separate designated area
    Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
  • 3-306.14 - Critical Observed pork chops and cooked rice being saved for re-serving for human consumption after being served to a consumer who returned it.
    After discussing the process with the certified manager, the health department will work closely with the certified manager to correct the process to meet the regulations. Cease the re-service or sale of unused food after being served or sold and in the possession of a consumer. Food can serve as a means of person-to-person transmission of disease agents. Uneaten returned unpackaged foods can become vehicles for transmitting pathogenic microorganisms if the food is served again.
  • 6-303.11 - Repeat Light burned out under exhaust hood.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • 4-601.11 - Repeat Observed accumulations of food debris on the following food contact surfaces: Hobart mixer.
    Clean and sanitize these surfaces for food contact.

May 07, 2004 (Routine)



Violations:
  • 6-501.11 - Ceiling tile is missing in the dry storage area
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 4-903.11 - Clean tableware and single service utensils were observed stored improperly.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Exhaust hood filters, Hobart mixer.
    Maintain nonfood-contact surfaces of equipment clean.
  • 6-303.11 - Repeat Less than 20 foot candles of light was noted in the exhaust hood.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms

January 21, 2004 (Routine)



Violations:
  • 6-303.11 - Less than 20 foot candles of light was noted in the equipment storage area and under the ventilation hood.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • 4-202.18 - Grease extraction filters in the hood system have air-gaps present in between filters.
    Adjust or replace this equipment so that air-gaps are not present in between filters.
  • 6-501.12 - Ceiling tiles around the vents 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.
  • 6-501.11 - Ceiling tiles need to be properly installed in the brackets.
    Adjust ceiling tiles so that they are resting flat in the brackets provided. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 5-205.11 - Critical The handwashing facility located at the dishwashing area blocked with containers in basin, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the containers in basin preventing its use.
  • 4-602.13 - The nonfood contact surface of the ice machine inside door 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.
Comments:
Good temperature and sanitizer records being kept. Staff demonstrated good knowledge of food storage, handling, preparation and serving.

April 15, 2003 (Routine)



Violations:
  • 6-501.11 - One ceiling tile out of place in the dry storage place.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 4-903.11 - Pans stored wet nested on shelves.
    Allow pans to air dry prior to storage.
  • 4-204.112 - There was no temperature measuring device located in the small Delfield refrigerator or in the ice cream 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.

Norfolk Academy respresentatives - respond and add information
money

You can win $500 if you submit a qualified review to our sweepstakes!

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend Norfolk Academy to others? (optional)
  
Add photo of Norfolk Academy (optional)
Add more info about the restaurant»

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Sign in with Twitter
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Sweepstakes

Special limited-time promotion! Submit your review for a chance to win $500 in our sweepstakes!



Your email address (you will not be contacted unless you win, we do not sell your email address or send any spam):


Nearby restaurants:


Back to the top

Create your own business profile on city-data.com. It's completely free!

Jump to a detailed profile or search site with Google Custom Search
Business Search - 14 Million verified businesses
Search for: near: 

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 © 2014 Advameg, Inc.