Observed registration for 2 employees to obtain CFM status. Temperature charts observed well maintained and accurate. 2 digital thermometers observed on site. All previous violations addressed. Observed food handler cards. Discussed with CFM that efoodhandlers are not accepted in the City of Norfolk. Great job on corrective actions. Approved for permit!
No violation noted during this evaluation. | 01/28/2016 | Follow-up | |
Observed employee health policy. Did not observe well maintained temperature charts or food handler cards. Facility is not approved for permit renewal until all violations are observed in compliance.
- Critical: Person in Charge - Assignment of Responsibility* (repeated violation)
Observation: Certified Food Manager was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- 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. Also, observed several food handler cards in expiration for current employees.
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.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the handwashing station in the employee restroom.
Correction: 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
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Sanitizer bottle was observed without proper working label name.
Correction: Provide name of chemical on all working bottles. The accidental contamination of food or food-contact surfaces can cause serious illness.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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01/19/2016 | Routine | |
Observed some food handler cards and some employee health policies. CFM certificate needs to be transferred to Norfolk certificate and displayed in public view. Provided food handler class schedule, temperature charts, and employee health policy.
- Critical: Demonstration of Knowledge*
Observation: Some food service employees were observed 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.
- Critical: Employee - Responsibility of a Food Employee or an Applicant to Report to the Person in Charge* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella spp., Escherichia colo 0157:H7, Hepatitis A virus or Norovirus.
- Clothing - Outer Clothing - Clean Condition
Observation: Observed uniform hanging in the restroom area.
Correction: Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. Designate a separate location for employee uniforms.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: Cutting board surfaces for food prep operation.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the spray bottles.
Correction: Provide QAC/Bleach at proper concentration of 200 ppm/100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide QAC/Bleach at proper concentration of 200 ppm/100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Light Bulbs Protective Shielding
Observation: Shield for the overhead light fixture in the prep area is observed damaged with large cracks and openings.
Correction: Completely shield or replace light bulb with a coated or shatter-resistent bulb.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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04/13/2015 | Routine | |
Observed visual confirmation that all previous violations are addressed. Approved for permit.
No violation noted during this evaluation. | 09/12/2014 | Follow-up | |
- 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.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: Observed metal stem thermometers in the facility.
Correction: Remove the metal stem thermometers and replace with digital thermometers.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the rotating oven (vents and rotating rack) had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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09/12/2014 | Follow-up | |
No CFM available during follow up inspection. Brush is needed for cleaning the oven rotator. Did not observe recent hood inspection sticker, temperature charts, employee health policy, or food handler cards. Not approved for permit.
- Critical: Person in Charge - Assignment of Responsibility* (repeated violation)
Observation: Certified Food Manager was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- 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.
- Employee Health (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virusor Norovirus.
- Clothing - Outer Clothing - Clean Condition
Observation: Observed uniforms located in the restroom area.
Correction: Relocated uniforms to ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper beard guards..
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.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: Observed metal stem thermometers in the facility.
Correction: Remove the metal stem thermometers and replace with digital thermometers.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the rotating oven (vents and rotating rack) had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Lighting, Intensity (repeated violation)
Observation: Observed damaged light fixture located in the back near 3 compartment sink.
Correction: Replace damaged light bulb.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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09/05/2014 | Follow-up | |
Provided food temperature charts and CFM class schedule.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: Certified Food Manager was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Employee Health
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virusor Norovirus.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Package Integrity* (corrected on site)
Observation: Food from damaged packaging offered for sale or service. Observed several severely dented tomato sauce cans.
Correction: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Critical: Preventing Contamination from Hands (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food (banana pepper) with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Temperature Measuring Devices (repeated violation)
Observation: Did not observe thermometer for ambient air in the necessary 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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Observed metal stem thermometers in the facility.
Correction: Remove the metal stem thermometers and replace with digital thermometers.
- Equipment - Good Repair and Proper Adjustment
Observation: The far left door gasket of the Bev Air Refrigerator observed damaged.
Correction: Repair or replace the refrigerator door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the rotating oven (vents and rotating rack), handsink near pizza prep unit, and keyboard for order observations had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided a the hand washing lavatory in the back prep area.
Correction: 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
- Lighting, Intensity
Observation: Observed damaged light fixture located in the back near 3 compartment sink.
Correction: Replace damaged light bulb.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of sanitizers are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of sanitizer must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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08/22/2014 | Routine | |
Provided food handler class schedule, new employee health policy, and 2013 FDA Food Code changes. Approved for permit.
- Critical: Preventing Contamination from Hands
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Employee responsible for boxing cooked pizzas was observed contacting the RTE food with bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Food Preparation (corrected on site)
Observation: Food is subject to environmental sources of contamination during preparation. Observed food service employee brushing hair in food prep area.
Correction: Protect unpackaged food from environmental sources of contamination during preparation. Refrain from personal grooming around food operations area.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QAC test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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02/12/2014 | Routine | |
Previous Food Handler Card violations have been addressed. All temperature control for safety foods located in the bottom of the Victory Fridge were relocated to Walk In Refrigerator. Informed PIC to maintain all certifications up to date, maintain CFM on premises during all hours of operations, maintain temperature charts and good record keeping, and obtain thermometers for all cold holding units.Approved for permit. Authorized to operate.
- 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.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the refrigeration 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.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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09/04/2013 | Follow-up | |
Maintenance repairs completed at 10 AM to adjust temperature for single Pepsi unit. Victory Fridge was manually adjusted to lower temperature. Maintain utensils that are smooth, durable, and easily cleanable (cutters and knives). Display CFM Certificate in public view. Observed great handwashing practices. Observed daily cleaning schedule and a well maintained facility. Provided Manager with Food Handler's class schedule, CFM class schedule, temperature charts, and Employee Health Policy.
- 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the refrigeration 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.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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08/13/2013 | Routine | |
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