Person in Charge Observation: Both food handlers in the facility were holding cards that expired in July of this year.
Correction: Ensure that food handler cards are kept current and that the currently expired ones are corrected within 30 days.
09/03/2015
Routine
No violations observed. No violation noted during this evaluation.
04/14/2015
Routine
Very clean, organized facility.
Physical Facilities - Cleaning Frequency and Restrictions Observation: Exhaust vent over entrance to kitchen in need of cleaning.
Correction: 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.
12/18/2014
Routine
All staff possess current Suffolk health cards. Good date labeling observed, however, ensure that date stickers in individual items don't get mixed up. All information reviewed with PIC.
Critical: Cooling* (corrected on site) Observation: Cubed chicken inside of reach in observed to be 76F. PIC advised that it had been prepared = 2 hours prior.
Correction: Proper cooling reviewed in detail with PIC. Chicken placed in shallow pan and ice bath. PIC will monitor temperature of chicken to ensure that = 40F is attained within four hours.
04/07/2014
Risk Factor
Current permit not posted. CORRECTED Employee health policy reviewed and in place. Reportable illnesses also reviewed. Employees require current Suffolk health cards. Obtain cards within 30 days of inspection. Good handwashing observed. Quats used as sanitizer. Test kit provided and properly demonstrated. Hood vents have been removed and are to be cleaned at COB. All information reviewed with PIC.
Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Hot holding items observed to be <135F. All items placed on unit <4 hours prior.
Correction: All items removed from steam table and either voluntarily discarded or rapidly reheated to 165F.
Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* Observation: No date labeling observed.
Correction: Provide proper date labeling as required.
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