Sirena Cucina Italiana, 455 Granby St., Norfolk, VA - Restaurant inspection findings and violations

July 29, 2009 (Routine)

• 3-501.17 - Critical The prepared ready-to-eat (RTE) lasagna 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. 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.
• 4-501.11 - The door gasket of the 3 prep units are damaged and have buid up of debris.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 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: Dish racks have heavy build up of dirt.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-101.11 - The indoor ceiling material through out the kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the indoor celing at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 6-303.11 - Light bulbs out in back storage area.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 6-501.11 - Major ceiling leak over door way into kitchen from roof, walls around this area have water damage.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111 - Critical Roaches behind the fire supression pipe on wall, damaged walls need to be repaired.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

March 24, 2009 (Routine)

• 2-102.11 a.18.1-17 II - Critical The person in charge failed to posses a certified food service manager's card.
  The certified food manager must be present during all hours of operation.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: bar cabinets, wait station cabinets, ovens, grill
  Clean and sanitize these surfaces for food contact.
• 6-501.12 - Repeat Floors in the storeroom and walkin 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.

August 21, 2008 (Routine)

• 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: reachin freezer
  Clean and sanitize these surfaces for food contact.
• 6-501.11 - Repeat The mop sink is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - Repeat The ceiling tiles and vents 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.

December 19, 2007 (Follow-up)

• 2-101.11 - Critical Repeat The person in charge was not available at the time of inspection.
  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.
• 2-102.11 a.18.1-17 II - Critical Repeat The person in charge failed to obtain a valid certified food managers card. The person in charge failed to employ a certified food service manager.
  Obtain a valid food service managers card.
• 6-501.12 - Repeat Floors, walls and ceilings in the wait station, storeroom and 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.

December 10, 2007 (Routine)

• 2-101.11 - Critical The person in charge was not available at the time of inspection.
  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.
• 2-102.11 a.18.1-17 II - Critical The person in charge failed to obtain a valid certified food managers card. The person in charge failed to employ a certified food service manager.
  Obtain a valid food service managers card.
• 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.
• 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: wait station cabinet, reachin freezer, storeroom shelving
  Clean and sanitize these surfaces for food contact.
• 6-202.11 - Light bulb in the storeroom not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistent bulb.
• 6-303.11 - Less than 50 foot candles of light was noted in the exhaust hood
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 6-501.11 - Repeat The storeroom entrance wall, mop sink and the faucets at the hand basin and scrap sink are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - Repeat Floors, walls and ceilings in the wait station, storeroom and 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.

March 14, 2007 (Routine)

• 3-302.11 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-302.11 - Critical Unwrapped or uncovered food in the walkin.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-305.11 - Food stored on the walkin floor. Or Food stored less than 6"" above the floor.
  Elevate food storage onto approved shelving with minimum 6"" legs or casters.
• 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: ice machine, shelving, reachin freezer, prep unit, outsides of equipment
  Clean and sanitize these surfaces for food contact.
• 6-501.11 - Repeat The kitchen hand basin is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - Repeat Kitchen walls and ceiling fans in the storeroom 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.

November 09, 2006 (Routine)

July 28, 2006 (Routine)

• 4-501.14 - Repeat The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: bar reachin, cabinets, ice machine, storeroom freezer, exhaust hood
  Clean and sanitize these surfaces for food contact.
• 6-303.11 - Less than 50 foot candles of light was noted in the kitchen
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 6-501.11 - Repeat Storeroom wall and kitchen hand basin are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12 - Wait station and kitchen walls 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.

May 03, 2006 (Routine)

November 29, 2005 (Routine)

• 4-501.14 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: bar shelving, food bin, wait station shelving, reachin freezer, microwave
  Clean and sanitize these surfaces for food contact.
• 4-903.11 - Repeat Bar glasses were found stacked on glasses.
  Store glassware in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 6-303.11 - Repeat Less than 50 foot candles of light was noted in the exhaust hood
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 6-501.11 - Wall by storeroom is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

August 18, 2005 (Routine)

• 2-102.11 a.18.1-17 II - Critical The person in charge failed to posses a certified food service manager's card.
  Have someone attend the next available certified food manager's class.
• 3-301.11 - Critical Bowls are being used for food scoops.
  Use only approved scoops with handles for dispensing food products.
• 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: reachin freezer, kitchen shelving, door gaskets, pots and pans
  Clean and sanitize these surfaces for food contact.
• 4-903.11 - Bar glasses were found stored on glasses.
  Store glasses in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 6-202.15 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings; 2. Closed, tight fitting windows; and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-303.11 - Less than 50 foot candles of light was noted in the exhaust hood
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 6-501.12 - Repeat Storeroom ceiling vents, kitchen walls and floor and walkin floor 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.

May 25, 2005 (Routine)

• 3-304.12 - Dispensing utensils improperly stored between.
  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.
• 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: dishwasher, shelving, ovens
  Clean and sanitize these surfaces for food contact.
• 6-301.12 - No disposable towels were provided a the hand washing lavatory in 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 - Dishwasher wall 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.

January 06, 2005 (Routine)

• 4-501.114 - Critical Chlorine sanitizing solution used was not at an acceptable concentration (0ppm).
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: shelving, stove
  Clean and sanitize these surfaces for food contact.
• 6-403.11 - Area designated for employee to eat, drink, and use tobacco is located so that it does not protect tableware from contamination
  Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
• 6-501.11 - Storeroom floor and kitchen wall are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

July 16, 2004 (Pre-Opening)