Certified food manager to sign up for recertification class. Dining room and restrooms are clean. Refrigeration is holding at proper temperatures. Product is holding at proper temperatures. Viewed staff food handler cards which are current.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk-in cooler in need of repair. Door not tightly secure.
Correction: Repair the walk-in cooler 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 walk-in cooler door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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03/03/2016 | Routine | |
Repairs to be done on base molding near walk-in cooler and walk-in cooler to be rechecked for proper closing. Refrigeration is holding at proper temperatures. Product is holding at proper temperatures.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Boxes of product stored on floor in walk-in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
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11/03/2015 | Routine | |
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card. Fod handler cards viewed are from wrong online food handler course site.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk-in cooler door in need of repair.
Correction: Repair the walk-in cooler 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 walk-in cooler door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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11/06/2014 | Routine | |
New dishwasher recently installed. Hood system cleaned by Word of Mouth on 4-11-14 and next service date on 10-11-14. Food handler cards current. Continue to maintain current temperature logs. Copy of 2014 Food Manager and Food Handler class schedules given to manager. Facility recommended for permit. Food permit, copy of receipt and copy of application issued. Post food permit and manager certificate where it is visible in front area.
No violation noted during this evaluation. | 07/10/2014 | Routine | |
Refrigeration is holding at proper temperatures. Product is holding at proper temperatures. Observed product that was received prior to inspection being properly stored away. Restrooms are kept clean with all itesm accessible for customers. Dining area is clean and well maintained.
- Utensils - In-Use; Between-Use Storage
Observation: Improper containers used to scroop flour and sugar.
Correction: Use items with a handle to properly scroop product from containers.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Metal tables lined with aluminum foil.
Correction: Remove aluminum foil and clean and sanitize these surfaces for food contact.
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04/01/2014 | Routine | |
Informed by certified food manager that restrooms will be upgraded on 8/07/13. Refrigeration and product holding at proper temps. Informed manager I will check with my office concerning Serv Safe food handler course. Received a printed copy of employee certificate. Spoke with certified food manager concerning grease trap and FOG program. Informed by manager that he is certified and will bring certification to post. Facility recommended for permit. Food permit, copy of receipt and copy of application issued.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk-in freezer not functioning properly causing ice to buildup inside unit. Areas inside unit are not properly sealed causing air to enter inside unit.
Correction: Repair the walk-in freezer 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 walk-in freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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08/06/2013 | Routine | |
Spoke with new manager concerning issues to be addressed. Manager need to get certification transferred over to a Norfolk certificate.
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly stored on food contact surface.
Correction: Ensure wiping cloths are stored in a chemical sanitizer at the proper concentration between use and properly stored after use.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor. Or Food stored less than 6"" above the floor. Syrup box stored on floor at bar. Boxes stored on floor in walk-in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) fruit and lemonade 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. Unused fruit should be disposed of at the end of last shift. 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
Observation: There were temperature measuring devices missing from 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.
- 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 chemical test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: White wine cooler was observed in a state of disrepair and damaged.
Correction: Repair the White wine cooler 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 White wine cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following nonfood contact surfaces adn food contact surfaces: catch trays under grill and stove and stainless steel shelving lined with alumminum foil.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all hand sinks used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing sinks used by food employees.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of spray bottles 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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04/15/2013 | Routine | |
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