Spoke with the PIC who showed certification for food mangers class taken in Spanish in Virginia beach by Global Food Safety Training Inc. Second employee has registered for the food managers class for March 2016.Handed PIC the Spanish version of form 1b to be filled out by all employees.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling in the dish area is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/05/2016 | Follow-up | |
CFM was not present during inspection.Facility in in need of a CFM that will be available at all times of operation.Handed employee a schedule for certified food manager's class and permit renewal form because food permit expires in April 2016. Employee wanted to find out about available Spanish classes and exams for CFMs.
- Critical: Person in Charge - Assignment of Responsibility* (repeated violation)
Observation: The person in charge 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.
- Handwashing Cleanser; Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the staff toilet facility.
Correction: 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.
- Physical Facilities in Good Repair
Observation: Ceiling in the dish area is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/27/2016 | Routine | |
CFM expected to return from maternity leave tomorrow. Explained to owner the importance of having a CFM present at all times of operation. Food handler has a valid service card. Informed store owner that a Spanish Certified food manager class will be available next year and will inform him once class date is set.Handed owner food permit. Cell number left for CFM to call EHS once she returns to work.
- Critical: Person in Charge - Assignment of Responsibility* (repeated violation)
Observation: The person in charge 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket of the coca cola fridge is damaged.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling in the back room is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/01/2015 | Follow-up | |
CFM was not present during the inspection and a food employee was working without a service card. Food permit expired on 04/30/2015. Handed employee food permit application form for renewal. Handed food worker information on the on-line Spanish food handlers class to get valid food card. Ensure to label all cleaning bottles with its content when using plane bottles.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge 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.
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: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) food ( rice and beans, black beans) in the refrigeration unit is not properly dated for disposition.
Correction: 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 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket of the coca cola fridge is damaged.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located at the back is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the bottles preventing its use.
- Physical Facilities in Good Repair
Observation: Ceiling in the back room is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/25/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the Fridge.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
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04/10/2015 | Routine | |
Hood filters need cleaning. Employee foods with restaurant foods.
- 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.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the Reach-in.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Damaged, spoiled or recalled food stored in a location that may cause contamination.
Correction: Prevent cross contamination by holding damaged, spoiled or recalled products in a designated area that is separate from food, equipment, utensils, linens, and single-service and single-use articles.
- Utensils - In-Use; Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between.
Correction: 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 135°F and the container.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Yellow Rice noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) shredded mozzerella cheese in the refrigeration unit is not properly dated for disposition.
Correction: 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 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed Oxtail in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Wood, Use Limitation
Observation: An unsealed mortar and pestel is used as a food contact surface.
Correction: Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
- 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 Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- 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 Chlorine at proper concentration of 50-100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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12/15/2014 | Routine | |
One expired CFM Certificate. Manager took course and did not pass. Scheduled for retake in September. They have one current CFM at this time.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Damaged, spoiled or recalled food stored in a location that may cause contamination.
Correction: Prevent cross contamination by holding damaged, spoiled or recalled products in a designated area that is separate from food, equipment, utensils, linens, and single-service and single-use articles.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between.
Correction: 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 135°F and the container.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: Eggs Cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) leftovers in the refrigeration unit are not properly dated for disposition.
Correction: 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 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Food Contact Surfaces; Cleanability*
Observation: The food contact surface of the mortar and pestle, plastic bags, and plastic food containers are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Repair or replace the food equipment to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Temperature Measuring Devices; Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the fridge is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the food equipment preventing its use.
- Physical Facilities in Good Repair
Observation: Reachin Fridge and fridge in backroom are not maintained in good repair. 3 compartment sink is leaking.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Removing Dead or Trapped Birds; Insects; Rodents; and other Pests
Observation: Dead or trapped Cockroaces were found in the control device
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of cleaning products are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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08/19/2014 | Routine | |
Need new permit. Expires April 30 2014. Gave cooling charts and temperature charts. Reach-in unit needs maintenance. Stir Buffet foods more frequently to have uniform temperature.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Cooling* (corrected on site)
Observation: Yellow Rice noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Reach-in unit Cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) leftovers in the refrigeration unit is not properly dated for disposition.
Correction: 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 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the reach-in.
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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: Bottom of reach-in unit. .
Correction: Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
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04/15/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the Reach-in.
Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cloths - Wiping Cloths; Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Original containers of cleaning products does not have a legible manufacturer label
Correction: Provide manufacturer's label on containers of cleaning products that is legible. The accidental contamination of food or food-contact surfaces can cause serious illness.
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12/12/2013 | Routine | |
Need to verify last hood system inspection. Need to discontinue use of non commercial pesticide and have a professional service provide pest control. CFM scheduled for recertification (Expires August 2013).
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Reach-in.
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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the bottom of the fridge 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.
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08/27/2013 | Routine | |
Paper towel dispenser in rest-room is out of towels. CDI.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) Leftovers in the refrigeration unit is not properly dated for disposition.
Correction: 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 41°F or below the food shall be served or sold within 7 calendar days. 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.
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04/23/2013 | Routine | |
All violations corrected. Recommended for permit.
No violation noted during this evaluation. | 04/05/2013 | Pre-Opening | |
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