West Cafeteria - NSU, 700 Park Ave., Norfolk, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: West Cafeteria - NSU
Address: 700 Park Ave., Norfolk, Virginia
Total inspections: 15
Last inspection: Aug 25, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 3-202.15 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service (dented cans in back storage area).
  • 4-602.13 - The nonfood contact surface of the fryer units had accumulations of grime and debris.
August 25, 2009Routine11Details / Comments
  • 3-304.12 - In-use utensils improperly stored between use.
  • 4-501.11 - Vent hood filters was observed in a state of repair and condition that prevents necessary maintenance and easy cleaning.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris crumbs inside of refrigeration.
  • 7-201.11 - Critical Repeat Containers of cosmetics are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
January 13, 2009Routine13Details / Comments
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: soda fountain nozzles
  • 5-202.13 - Critical The diameter of the air gap between the water supply inlet and the flood level rim of the dishwashing and prep sink is less than 1 inch.
  • 5-205.11 - Corrected During Inspection Critical The handwashing facility located at the wi-freezer is blocked, preventing access by employees for easy handwashing.
  • 5-205.15 - Critical A recent repair to plumbing system components of the pre rinse hose in the dishroom are not in accordance with law.
  • 6-501.11 - Ceiling in kitchen and dishroom are not maintained in good repair
  • 7-201.11 - Corrected During Inspection Critical Containers of cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
September 17, 2008Follow-up43Details / Comments
  • 3-501.16 - Critical Chicken and beef hot holding at improper temperatures.
  • 4-204.112 - The temperature measuring device in therefrigeration was not properly located in the warmest part of the unit.
  • 5-205.15 - Critical The hand sink closest to the walk-ins is in disrepair,The prep sink hot water faucet leaks.
  • 6-202.15 - Outer opening of the food establishment is not protected against entry of insects and rodents.
March 21, 2008Routine22Details / Comments
  • 3-304.12 - Dispensing utensils improperly stored between.
  • 3-305.11 - Corrected During Inspection Food stored on the floor. Or Food stored less than 6"" above the floor.
  • 3-501.13 - Improper methods used to thaw chicken.
  • 4-602.11 - Critical Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  • 4-602.13 - The nonfood contact surface of the ovens and storage rack outside of walk-in had accumulations of grime and debris.
December 06, 2007Routine14Details / Comments
  • 3-501.16 - Corrected During Inspection Critical Deli meat cold holding at improper temperatures.
  • 4-501.11 - Door of ice machine was observed in a state of repair and condition that prevents necessary maintenance and easy cleaning.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:inside of pizza ovens.
  • 4-904.12 - Storage of soiled utensils was adjacent to clean utensils at the storage drawers.
  • 5-205.11 - Critical Observed employees using the automated handwashing station in a manner that was not approved by the manufacturer.
  • 6-501.11 - Vent hoods are not maintained in good repair
September 06, 2007Routine24Details / Comments
  • 2-401.11 - Critical The staff is eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
  • 4-903.11 - Cups were observed stored unprotected on the floor.
  • 6-501.12 - Floor in the dry storage noted in need of cleaning.
April 23, 2007Routine13Details / Comments
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 4-501.11 - Dishwasher was observed in a state of repair and condition that prevents necessary maintenance and easy cleaning.
  • 4-501.11 - Walk-in 111C was observed in a state of disrepair and damaged.
  • 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:inside of microwave.
  • 4-602.11 - Critical Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  • 4-602.13 - The nonfood contact surface of the storesoom shelf had accumulations of grime and debris.
  • 6-501.112 - Dead roaches were found on the premises
January 09, 2007Routine15Details / Comments
  • 3-304.12 - Dispensing utensils improperly stored between. Ice scoop stored on side of ice machine and are soiled.
  • 3-501.16 - Critical Breading flour left out at room temperature when not in use.(voluntarily discarded)
  • 4-202.16 - Repeat The underside of the green shelving in the walk-in refrig. is rusting with rust flaking off. Shelves over food items.
  • 4-204.112 - There was no temperature measuring device located in the pasta refrig., and the salad bar.
  • 4-502.11 - Repeat The food temperature measuring devices in the grill area were found out of calibration in the range of use.
  • 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: ice machine molding up top inside, cabinet below the fry bin.
  • 4-601.11 - The following utensils were observed soiled to sight and touch: food debris on slicer and chopper(reclean before next use)
  • 6-301.12 - Repeat No paper towels at employee restroom hand basin. Towels kept out side restroom. Provide towels at the hand sink.
  • 6-501.11 - Holes in the wall next to the serving line grill. Foot peddle missing for hot water at the hand basin next to the three compartment sink. Door casing in poor repair for the walk-in refrig. on the far right. Two ventilation hood filters missing. Ceiling paint peeling in several areas of the kitchen.
November 01, 2006Routine17Details / Comments
  • 4-202.16 - Repeat Green shelving in the walk-in refrig. units and in other areas of the kitchen area rusting.
  • 4-501.11 - Repeat Two refrig. units not working. Fix or remove.
  • 5-202.12 - Water from the handwashing sinks in the restrooms was measured at a temperature less than 110F.(maintenance notified)
  • 6-202.11 - Light over fruit is not shielded or shatter-resistent and one set of lights in the dishwashing room and one set in the walk-in refrig. unit on the right are unshielded.
  • 6-301.11 - Soap was not provided at the hand washing lavatory in the ladies restroom.
  • 6-303.11 - Repeat Several lights out in the walk-in freezer.
  • 6-501.11 - Ceiling paint peeling near pan storage rack, baking area and the three compartment sink area. Drain line leaking on tray track in dishwashing room. Floor grouting worn away in some areas of the dishwashing room.
  • 7-102.11 - Corrected During Inspection Critical Two unlabeled spray bottles.
  • 7-206.12 - Critical Insect bait station is not covered and tamper-resistant
March 21, 2006Routine27Details / Comments
  • 4-202.16 - Repeat Shelves in the walk-in refrig. are rusting.
  • 4-204.112 - Repeat There was no temperature measuring device located in the salad bar refrig. and three door refrig. in sandwich prep area.
  • 4-501.11 - Repeat Several broken refrig. units. Cold water faucet handle broken on one faucet of the three compartment sink.
  • 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.
  • 4-502.11 - Repeat Some food temperature measuring devices were found out of calibration in the range of use.
  • 4-901.11 - Repeat Utensils were not found stacked while wet after cleaning and chemical sanitization.
  • 5-205.11 - Critical Repeat The handwashing facility located at the dishwashing room is blocked, preventing access by employees for easy handwashing.
  • 5-501.113 - Repeat Doors left open on trash compactor.
  • 5-501.115 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility. Boxes and plastic bags of trash found on top of dumpster. Old equipment next to dumpster and trash under dumpster.
  • 6-201.16 - Repeat Paint peeling on the wall and ceiling in the baking area, and ceiling paint peel in a couple of other areas of the kitchen.
  • 6-202.11 - Repeat Some light bulbs in the dishwashing room are not shielded, coated, or otherwise shatter-resistent.
  • 6-301.12 - Repeat No paper towel dispenser at the hand basin in the dishwashing room. Paper towels not at the dispenser in the ladies employee restroom.
  • 6-303.11 - Repeat Several lights out in the walk-in freezer. Poor lighting.
  • 6-501.11 - Repeat Some floor tile coming up and grouting worn away in some places in the dishwashing room. Two floor drain covers missing in the dishwashing room. Drain line leak below track for dirty dishes in dishwashing room.
  • 6-501.111 - Critical Repeat Flies found in soda machine area and in some other areas.
  • 6-501.12 - Repeat Floor soiled behind the soda dispensing units and flies found in the same area. Lots of dead roaches on the floor in dry storage room.
October 07, 2005Follow-up--Details / Comments
  • 3-501.16 - Critical Deli meat 52'F, sour cream 51'F, beef pasta 52'F, cold holding at improper temperatures in the walk-in refrig.(refrig. repair tech on site and food relocated)
  • 4-202.16 - Shelves in the walk-in refrig. are rusting.
  • 4-204.112 - There was no temperature measuring device located in the salad bar refrig. and three door refrig. in sandwich prep area.
  • 4-501.11 - Several broken refrig. units. Cold water faucet handle broken on one faucet of the three compartment sink.
  • 4-501.110 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 150'F while the actual temperature was 130'F.
  • 4-501.112 - The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read 160'F-176'F.(dishwasher repair tech called and machine shut down)
  • 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.
  • 4-501.17 - Corrected During Inspection No detergent in the dispensing unit for the wash compartment of the dishwasher.
  • 4-502.11 - Some food temperature measuring devices were found out of calibration in the range of use.
  • 4-901.11 - Utensils were not found stacked while wet after cleaning and chemical sanitization.
  • 5-205.11 - Corrected During Inspection Critical The handwashing facility located at the dishwashing room is blocked, preventing access by employees for easy handwashing.
  • 5-501.113 - Doors left open on trash compactor.
  • 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility. Boxes and plastic bags of trash found on top of dumpster. Old equipment next to dumpster and trash under dumpster.
  • 6-201.16 - Paint peeling on the wall and ceiling in the baking area, and ceiling paint peel in a couple of other areas of the kitchen.
  • 6-202.11 - Some light bulbs in the dishwashing room are not shielded, coated, or otherwise shatter-resistent.
  • 6-301.12 - No paper towel dispenser at the hand basin in the dishwashing room. Paper towels not at the dispenser in the ladies employee restroom.
  • 6-303.11 - Several lights out in the walk-in freezer. Poor lighting.
  • 6-501.11 - Some floor tile coming up and grouting worn away in some places in the dishwashing room. Two floor drain covers missing in the dishwashing room. Drain line leak below track for dirty dishes in dishwashing room.
  • 6-501.111 - Critical Flies found in soda machine area and in some other areas.
  • 6-501.12 - Floor soiled behind the soda dispensing units and flies found in the same area. Lots of dead roaches on the floor in dry storage room.
October 05, 2005Routine317Details / Comments
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
  • 4-202.11 - Repeat The food contact surface of the wooden cutting board is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 4-501.11 - Repeat Cold water faucet not working at hand basin next to the ice machine and some refrig. units not working and should be fixed or removed.
  • 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: cabinet below deep fry unit, mixer soiled at area above mixing bowl.
  • 6-201.13 - Repeat Floor and wall junctures in some areas of the kitchen and in walk- in refrig. unit not sealed.
  • 6-301.12 - Repeat No continuous towel system that supplies the user with a clean towel has been provided at the hand basin in the dishwashing room. Paper towel dispenser in the men's employee restroom is broken. No paper towels at the employee restroom, at the hand basin.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Not provided at the hand basin in the dishwashing room.
  • 6-501.11 - Repeat Drain line backing up in the dishwashing room, water leaking from water line near dishwasher prewash tank, floor drain cover missing below dishwasher, water leaking from the faucet stem on one prep sink, and opening in tray track, where garbage disposal used to be, allowing water to get onto the floor.(NSU maintenance notified and sending plumber over to fix problems today and tomorrow)
  • 6-501.12 - Repeat Floor soiled in the dishwashing room.(correcting during inspection)
March 25, 2005Follow-up09Details / Comments
  • 2-401.11 - Critical Employee is drinking from an uncovered container in the food preparation area.
  • 3-304.12 - Dispensing utensils improperly stored between. Ice scoop stored on side of ice machine and the area is not clean.
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 4-202.11 - The food contact surface of the wooden cutting board is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 4-204.112 - There was no temperature measuring device located in the small True pizza make line refrig..
  • 4-204.12 - Repeat Food contact areas in the ice machine are exposed to contamination since the joint around the food storage area is not watertight and there is no apron provided to deflect contamination from the opening. Large openings to the outside at both sides of lid for ice machine bin.
  • 4-501.11 - Repeat Cold water faucet not working at hand basin next to the ice machine and some refrig. units not working and should be fixed or removed.
  • 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.(began correcting during inspection)
  • 4-601.11 - Critical Observed accumulations of grime and debris on the following food contact surfaces: slicer, lots of mold up top inside ice machine and on level sensor, and soda and juice nozzles soiled.The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: stove drip trays, cabinet below deep fry unit, mixer soiled at area above mixing bowl, tray holers soiled in dishwashing room, and grease on the outside of grills.
  • 4-901.11 - Cutting boards wet stacked and pans were found stacked while wet after cleaning and chemical sanitization.
  • 4-904.11 - Unwrapped knives, forks, or spoons were not stored in the dishwashing room with the handles up.
  • 6-201.13 - Repeat Floor and wall junctures in some areas of the kitchen and in walk- in refrig. unit not sealed.
  • 6-301.12 - No continuous towel system that supplies the user with a clean towel has been provided at the hand basin in the dishwashing room. Paper towel dispenser in the men's employee restroom is broken. No paper towels at the employee restroom, at the hand basin.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Not provided at the hand basin in the dishwashing room.
  • 6-501.11 - Drain line backing up in the dishwashing room, water leaking from water line near dishwasher prewash tank, floor drain cover missing below dishwasher, water leaking from the faucet stem on one prep sink, and opening in tray track, where garbage disposal used to be, allowing water to get onto the floor.
  • 6-501.12 - Floor soiled in the dishwashing room.(correcting during inspection)
March 09, 2005Routine214Details / Comments
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 4-402.11 - Some sinks not sealed to adjoining equipment or walls.
  • 6-501.114 - Some equipment not working.
  • 4-204.112 - There was no temperature measuring device located in the sandwich unit refrig. unit up front.
  • 6-501.12 - Floor soiled under equipment and ceiling vent soiled in dishwashing area.
  • 4-204.12 - Food contact areas in the ice machine are exposed to contamination since the joint where the bin and top portion of the is not seal. Large gaps and openings into the bin.
  • 6-201.13 - Floor and wall juncture in both walk-in refrig. units and floor and wall juncture around eye wash station is not sealed. Coving in poor repair and missing in refrig. units. Foam used to seal joints.
  • 6-501.11 - Wall in one walk-in refrig. is not maintained in good repair. Floor drain cover missing in dishwashing area and next to sandwich unit refrig. unit up front. Floor tile in poor repair in soda machine area.
  • 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. Spray nozzles clogged in dishwashing machine.
  • 4-501.11 - Plumbing leaking below the three compartment sink, cold water faucet handle broken at the three compartment sink, cold water faucet broken at the hand basin at the basin next to the ice machine and old heater attached to the three compartment sink is broken and full of old debris. Hole in track for trays, in dishwashing room, allowing water and food debris empty onto floor. Molding missing in three door Victory refrig. and in two door Victory refrig.
  • 4-501.11 - The door gasket on walk-in refrig. unit 111D is (missing, damaged).
  • 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: grease build-up on cooking equipment, ice machine molding unp top inside and also rusting in bin.
  • 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: slicer.
  • 4-501.12 - Large wooden cutting table is cracked allowing food debris to accumulate.
  • 4-202.16 - The nonfood contact surface of the shelves in the walk-in refrig. unit are rusting and not designed or constructed to be easily cleanable.
December 21, 2004Pre-Opening014Details / Comments

August 25, 2009 (Routine)



Violations:
  • 3-202.15 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service (dented cans in back storage area).
    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 (remove or return dented cans - do not use them!).
  • 4-602.13 - The nonfood contact surface of the fryer units had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
Comments:
Facility is very neat and clean. Some leftover BBQ was found at 125 from lunch, to be cooled and took off serving line. All other food was in proper temperature range. Observed proper thawing and cooling prodcedures. Temperature charts are up to date.

January 13, 2009 (Routine)



Violations:
  • 3-304.12 - In-use utensils improperly stored between use.
    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.
  • 4-501.11 - Vent hood filters was observed in a state of repair and condition that prevents necessary maintenance and easy cleaning.
    Repair 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 , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris crumbs inside of refrigeration.
    Maintain nonfood-contact surfaces of equipment clean.
  • 7-201.11 - Critical Repeat Containers of cosmetics are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of must be located in an area that is not above food, equipment, utensils, linens or single service items.

September 17, 2008 (Follow-up)



Violations:
  • 3-304.14 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: soda fountain nozzles
    Clean and sanitize these surfaces for food contact.
  • 5-202.13 - Critical The diameter of the air gap between the water supply inlet and the flood level rim of the dishwashing and prep sink is less than 1 inch.
    Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
  • 5-205.11 - Corrected During Inspection Critical The handwashing facility located at the wi-freezer is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the chemicals.
  • 5-205.15 - Critical A recent repair to plumbing system components of the pre rinse hose in the dishroom are not in accordance with law.
    All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
  • 6-501.11 - Ceiling in kitchen and dishroom are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 7-201.11 - Corrected During Inspection Critical Containers of cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.

March 21, 2008 (Routine)



Violations:
  • 3-501.16 - Critical Chicken and beef hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 4-204.112 - The temperature measuring device in therefrigeration was not properly located in the warmest part of the unit.
    Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
  • 5-205.15 - Critical The hand sink closest to the walk-ins is in disrepair,The prep sink hot water faucet leaks.
    All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
  • 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.

December 06, 2007 (Routine)



Violations:
  • 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.
  • 3-305.11 - Corrected During Inspection Food stored on the floor. Or Food stored less than 6"" above the floor.
    Elevate food storage onto approved shelving with minimum 6"" legs or casters.
  • 3-501.13 - Improper methods used to thaw chicken.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
  • 4-602.11 - Critical Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
    Clean the surface at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • 4-602.13 - The nonfood contact surface of the ovens and storage rack outside of walk-in had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

September 06, 2007 (Routine)



Violations:
  • 3-501.16 - Corrected During Inspection Critical Deli meat cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 4-501.11 - Door of ice machine was observed in a state of repair and condition that prevents necessary maintenance and easy cleaning.
    Repair 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 , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:inside of pizza ovens.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-904.12 - Storage of soiled utensils was adjacent to clean utensils at the storage drawers.
    Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
  • 5-205.11 - Critical Observed employees using the automated handwashing station in a manner that was not approved by the manufacturer.
    Discontinue to use the automated handwash station for food disposal. This station must be used in accordance with the manufacturers operating procedures.
  • 6-501.11 - Vent hoods are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

April 23, 2007 (Routine)



Violations:
  • 2-401.11 - Critical The staff is eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
    All employees who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 4-903.11 - Cups were observed stored unprotected on the floor.
    Store 6 inches above the floor in the original protective package to protect from contamination until used.
  • 6-501.12 - Floor in the dry storage 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 09, 2007 (Routine)



Violations:
  • 3-304.14 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 4-501.11 - Dishwasher was observed in a state of repair and condition that prevents necessary maintenance and easy cleaning.
    Repair the dishwasher 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 4-501.11 - Walk-in 111C was observed in a state of disrepair and damaged.
    Repair the walk-in 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 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:inside of microwave.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-602.11 - Critical Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
    Clean the surface at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • 4-602.13 - The nonfood contact surface of the storesoom shelf had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 6-501.112 - Dead roaches were found on the premises
    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.

November 01, 2006 (Routine)



Violations:
  • 3-304.12 - Dispensing utensils improperly stored between. Ice scoop stored on side of ice machine and are soiled.
    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.
  • 3-501.16 - Critical Breading flour left out at room temperature when not in use.(voluntarily discarded)
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 4-202.16 - Repeat The underside of the green shelving in the walk-in refrig. is rusting with rust flaking off. Shelves over food items.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 4-204.112 - There was no temperature measuring device located in the pasta refrig., and the salad bar.
    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.
  • 4-502.11 - Repeat The food temperature measuring devices in the grill area were found out of calibration in the range of use.
    Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
  • 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: ice machine molding up top inside, cabinet below the fry bin.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-601.11 - The following utensils were observed soiled to sight and touch: food debris on slicer and chopper(reclean before next use)
    Clean and sanitize these surfaces for food contact.
  • 6-301.12 - Repeat No paper towels at employee restroom hand basin. Towels kept out side restroom. Provide towels at the hand sink.
    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
  • 6-501.11 - Holes in the wall next to the serving line grill. Foot peddle missing for hot water at the hand basin next to the three compartment sink. Door casing in poor repair for the walk-in refrig. on the far right. Two ventilation hood filters missing. Ceiling paint peeling in several areas of the kitchen.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

March 21, 2006 (Routine)



Violations:
  • 4-202.16 - Repeat Green shelving in the walk-in refrig. units and in other areas of the kitchen area rusting.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 4-501.11 - Repeat Two refrig. units not working. Fix or remove.
    Repair the @EQUIPMENT@ 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 5-202.12 - Water from the handwashing sinks in the restrooms was measured at a temperature less than 110F.(maintenance notified)
    Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
  • 6-202.11 - Light over fruit is not shielded or shatter-resistent and one set of lights in the dishwashing room and one set in the walk-in refrig. unit on the right are unshielded.
    Shield or replace light bulb with a coated or shatter-resistent bulb.
  • 6-301.11 - Soap was not provided at the hand washing lavatory in the ladies restroom.
    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.
  • 6-303.11 - Repeat Several lights out in the walk-in freezer.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • 6-501.11 - Ceiling paint peeling near pan storage rack, baking area and the three compartment sink area. Drain line leaking on tray track in dishwashing room. Floor grouting worn away in some areas of the dishwashing room.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 7-102.11 - Corrected During Inspection Critical Two unlabeled spray bottles.
    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.
  • 7-206.12 - Critical Insect bait station is not covered and tamper-resistant
    Contain bait in a covered, tamper-resistant bait station. Open bait stations may result in the spillage of the poison being used.
Comments:
Submit plans for renovations that will be done over the summer.

October 07, 2005 (Follow-up)



Violations:
  • 4-202.16 - Repeat Shelves in the walk-in refrig. are rusting.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 4-204.112 - Repeat There was no temperature measuring device located in the salad bar refrig. and three door refrig. in sandwich prep area.
    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.
  • 4-501.11 - Repeat Several broken refrig. units. Cold water faucet handle broken on one faucet of the three compartment sink.
    Repair the @EQUIPMENT@ 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 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.
  • 4-502.11 - Repeat Some food temperature measuring devices were found out of calibration in the range of use.
    Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
  • 4-901.11 - Repeat Utensils were not found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 5-205.11 - Critical Repeat The handwashing facility located at the dishwashing room is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the fan preventing its use.
  • 5-501.113 - Repeat Doors left open on trash compactor.
    Cover all waste containers when not in continuous use.
  • 5-501.115 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility. Boxes and plastic bags of trash found on top of dumpster. Old equipment next to dumpster and trash under dumpster.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 6-201.16 - Repeat Paint peeling on the wall and ceiling in the baking area, and ceiling paint peel in a couple of other areas of the kitchen.
    Attach ceiling and wall covering so it is easily cleanable.
  • 6-202.11 - Repeat Some light bulbs in the dishwashing room are not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistent bulb.
  • 6-301.12 - Repeat No paper towel dispenser at the hand basin in the dishwashing room. Paper towels not at the dispenser in the ladies employee restroom.
    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
  • 6-303.11 - Repeat Several lights out in the walk-in freezer. Poor lighting.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 6-501.11 - Repeat Some floor tile coming up and grouting worn away in some places in the dishwashing room. Two floor drain covers missing in the dishwashing room. Drain line leak below track for dirty dishes in dishwashing room.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.111 - Critical Repeat Flies found in soda machine area and in some other areas.
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 6-501.12 - Repeat Floor soiled behind the soda dispensing units and flies found in the same area. Lots of dead roaches on the floor in dry storage room.
    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.

October 05, 2005 (Routine)



Violations:
  • 3-501.16 - Critical Deli meat 52'F, sour cream 51'F, beef pasta 52'F, cold holding at improper temperatures in the walk-in refrig.(refrig. repair tech on site and food relocated)
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 4-202.16 - Shelves in the walk-in refrig. are rusting.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 4-204.112 - There was no temperature measuring device located in the salad bar refrig. and three door refrig. in sandwich prep area.
    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.
  • 4-501.11 - Several broken refrig. units. Cold water faucet handle broken on one faucet of the three compartment sink.
    Repair the @EQUIPMENT@ 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 4-501.110 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 150'F while the actual temperature was 130'F.
    Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
  • 4-501.112 - The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read 160'F-176'F.(dishwasher repair tech called and machine shut down)
    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.
  • 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.
  • 4-501.17 - Corrected During Inspection No detergent in the dispensing unit for the wash compartment of the dishwasher.
    In accordance with the manufacturer's label instructions, apply detergent or cleaning agent to wash water for effective cleansing of equipment and utensils prior to rinsing and sanitization.
  • 4-502.11 - Some food temperature measuring devices were found out of calibration in the range of use.
    Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
  • 4-901.11 - Utensils were not found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 5-205.11 - Corrected During Inspection Critical The handwashing facility located at the dishwashing room is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the fan preventing its use.
  • 5-501.113 - Doors left open on trash compactor.
    Cover all waste containers when not in continuous use.
  • 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility. Boxes and plastic bags of trash found on top of dumpster. Old equipment next to dumpster and trash under dumpster.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 6-201.16 - Paint peeling on the wall and ceiling in the baking area, and ceiling paint peel in a couple of other areas of the kitchen.
    Attach ceiling and wall covering so it is easily cleanable.
  • 6-202.11 - Some light bulbs in the dishwashing room are not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistent bulb.
  • 6-301.12 - No paper towel dispenser at the hand basin in the dishwashing room. Paper towels not at the dispenser in the ladies employee restroom.
    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
  • 6-303.11 - Several lights out in the walk-in freezer. Poor lighting.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 6-501.11 - Some floor tile coming up and grouting worn away in some places in the dishwashing room. Two floor drain covers missing in the dishwashing room. Drain line leak below track for dirty dishes in dishwashing room.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.111 - Critical Flies found in soda machine area and in some other areas.
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 6-501.12 - Floor soiled behind the soda dispensing units and flies found in the same area. Lots of dead roaches on the floor in dry storage room.
    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.
Comments:
Post certified food manager's certificate in view of the public.

March 25, 2005 (Follow-up)



Violations:
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 4-202.11 - Repeat The food contact surface of the wooden cutting board is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the wooden cutting board 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.
  • 4-501.11 - Repeat Cold water faucet not working at hand basin next to the ice machine and some refrig. units not working and should be fixed or removed.
    Repair the faucet and equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 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: cabinet below deep fry unit, mixer soiled at area above mixing bowl.
    Maintain nonfood-contact surfaces of equipment clean.
  • 6-201.13 - Repeat Floor and wall junctures in some areas of the kitchen and in walk- in refrig. unit not sealed.
    Seal floor and wall juncture in rooms where water flush cleaning methods are used.
  • 6-301.12 - Repeat No continuous towel system that supplies the user with a clean towel has been provided at the hand basin in the dishwashing room. Paper towel dispenser in the men's employee restroom is broken. No paper towels at the employee restroom, at the hand basin.
    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
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Not provided at the hand basin in the dishwashing room.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 6-501.11 - Repeat Drain line backing up in the dishwashing room, water leaking from water line near dishwasher prewash tank, floor drain cover missing below dishwasher, water leaking from the faucet stem on one prep sink, and opening in tray track, where garbage disposal used to be, allowing water to get onto the floor.(NSU maintenance notified and sending plumber over to fix problems today and tomorrow)
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12 - Repeat Floor soiled in the dishwashing room.(correcting during inspection)
    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 09, 2005 (Routine)



Violations:
  • 2-401.11 - Critical Employee is drinking from an uncovered container in the food preparation area.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands; (2) The container; and (3) Exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
  • 3-304.12 - Dispensing utensils improperly stored between. Ice scoop stored on side of ice machine and the area is not clean.
    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.
  • 3-304.14 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 4-202.11 - The food contact surface of the wooden cutting board is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the wooden cutting board 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.
  • 4-204.112 - There was no temperature measuring device located in the small True pizza make line refrig..
    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.
  • 4-204.12 - Repeat Food contact areas in the ice machine are exposed to contamination since the joint around the food storage area is not watertight and there is no apron provided to deflect contamination from the opening. Large openings to the outside at both sides of lid for ice machine bin.
    Provide a watertight joint around the food storage area to prevent drip, condensation, or dust contamination of the food contact area.
  • 4-501.11 - Repeat Cold water faucet not working at hand basin next to the ice machine and some refrig. units not working and should be fixed or removed.
    Repair the faucet and equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 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.(began correcting during inspection)
    Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
  • 4-601.11 - Critical Observed accumulations of grime and debris on the following food contact surfaces: slicer, lots of mold up top inside ice machine and on level sensor, and soda and juice nozzles soiled.The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: stove drip trays, cabinet below deep fry unit, mixer soiled at area above mixing bowl, tray holers soiled in dishwashing room, and grease on the outside of grills.
    Clean and sanitize these surfaces for food contact.Maintain nonfood-contact surfaces of equipment clean.
  • 4-901.11 - Cutting boards wet stacked and pans were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 4-904.11 - Unwrapped knives, forks, or spoons were not stored in the dishwashing room with the handles up.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 6-201.13 - Repeat Floor and wall junctures in some areas of the kitchen and in walk- in refrig. unit not sealed.
    Seal floor and wall juncture in rooms where water flush cleaning methods are used.
  • 6-301.12 - No continuous towel system that supplies the user with a clean towel has been provided at the hand basin in the dishwashing room. Paper towel dispenser in the men's employee restroom is broken. No paper towels at the employee restroom, at the hand basin.
    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
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Not provided at the hand basin in the dishwashing room.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 6-501.11 - Drain line backing up in the dishwashing room, water leaking from water line near dishwasher prewash tank, floor drain cover missing below dishwasher, water leaking from the faucet stem on one prep sink, and opening in tray track, where garbage disposal used to be, allowing water to get onto the floor.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12 - Floor soiled in the dishwashing room.(correcting during inspection)
    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.
Comments:
Plans to make any structural changes or changes in equipment must be submitted to the Health Department for approval prior to changes being made.

December 21, 2004 (Pre-Opening)



Violations:
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 4-402.11 - Some sinks not sealed to adjoining equipment or walls.
    Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 6-501.114 - Some equipment not working.
    Remove all unnecessary items from the facility. Remove or fix broken equipment. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 4-204.112 - There was no temperature measuring device located in the sandwich unit refrig. unit up front.
    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.
  • 6-501.12 - Floor soiled under equipment and ceiling vent soiled in dishwashing area.
    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.
  • 4-204.12 - Food contact areas in the ice machine are exposed to contamination since the joint where the bin and top portion of the is not seal. Large gaps and openings into the bin.
    Provide a watertight joint around the food storage area to prevent drip, condensation, or dust contamination of the food contact area.
  • 6-201.13 - Floor and wall juncture in both walk-in refrig. units and floor and wall juncture around eye wash station is not sealed. Coving in poor repair and missing in refrig. units. Foam used to seal joints.
    Seal floor and wall juncture in rooms where water flush cleaning methods are used.
  • 6-501.11 - Wall in one walk-in refrig. is not maintained in good repair. Floor drain cover missing in dishwashing area and next to sandwich unit refrig. unit up front. Floor tile in poor repair in soda machine area.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 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. Spray nozzles clogged in dishwashing machine.
    Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
  • 4-501.11 - Plumbing leaking below the three compartment sink, cold water faucet handle broken at the three compartment sink, cold water faucet broken at the hand basin at the basin next to the ice machine and old heater attached to the three compartment sink is broken and full of old debris. Hole in track for trays, in dishwashing room, allowing water and food debris empty onto floor. Molding missing in three door Victory refrig. and in two door Victory refrig.
    Repair the leak and faucet 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 faucet and piping, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Remove old heater from sink and seal all openings to be smooth and cleanable.
  • 4-501.11 - The door gasket on walk-in refrig. unit 111D is (missing, damaged).
    Repair or replace the refrig. 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: grease build-up on cooking equipment, ice machine molding unp top inside and also rusting in bin.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: slicer.
    Clean and sanitize these surfaces for food contact.
  • 4-501.12 - Large wooden cutting table is cracked allowing food debris to accumulate.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 4-202.16 - The nonfood contact surface of the shelves in the walk-in refrig. unit are rusting and not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
Comments:
Ensure that all refrigeration units can maintain potentially hazardous foods at 41'F and below.

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