Viewed temperature log sheets. Viewed staff food handler cards. All records, license and certifications are posted.
- Pressure Measuring Devices, Mechanical Warewashing Equipment (repeated violation)
Observation: The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not (accurate/properly scaled).
Correction: Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is registering at 84 for 1st check and 91 for 2nd check.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. 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.
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03/08/2016 | Routine | |
Viewed HOH weekly cleaning schedule. Viewed manager's log booklet with all temperatures. Facility recommended for permit renewal. Food permit, copy of receipt and copy of application issued to general manager.
- Pressure Measuring Devices, Mechanical Warewashing Equipment
Observation: The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not (accurate/properly scaled). The pressure gauge registered at 40psi.
Correction: Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
- Sanitizing Solutions, Testing Devices
Observation: The sanitizer registered above 200ppm for dishmachine at bar.
Correction: Adjust the sanitizer to register at proper concentration of 50ppm.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor drains in 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.
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12/03/2015 | Routine | |
Dining and rest rooms are clean. Certified food manager certificate need to be posted where it is visible. Facility recommended for permit. Food permit, copy of receipt and copy of application issued to manager on duty.
- Equipment - Good Repair and Proper Adjustment
Observation: Silver king freezer (next to fryers) door gaskets torn/ damaged.
Correction: Repair or replace the Silver king freeezer door gaskest in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: One fan in walk-in freezer was observed not working. Three compartment sink sanitizer line leaking.
Correction: Repair the fan in walk-in freezer and three compartment sink sanitizer line 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 fan and three compartment sink sanitizer line, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Plastic cups were found stacked wet after cleaning and chemical sanitization.
Correction: 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.
- Lighting, Intensity
Observation: Two lights out under hood system (fryer side).
Correction: 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
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10/10/2014 | Routine | |
New General manager
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature per data plate on machine is 150 degrees while the actual temperature was registering at 118 degrees.
Correction: 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. Check dishwasher cycles.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulation of ice buildup on the following food contact surfaces: Walk-in freezer and Silverking freezer
Correction: Check gauge, remove ice buildup and clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Cups stacked wet at bar and wait area.
Correction: 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.
- Lighting, Intensity
Observation: One light out under hood light.
Correction: 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
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07/14/2014 | Routine | |
Spoke with manager upon arrival. Rechecked hand washing signage. Hand washing signage posted at all handsinks. Spoke with managers concerning Serv Safe certificate and requirements for transferring certificate over to a Norfolk food manager's certificate. Copy of food handler class schedule given to manager. Permits and certificates are posted at front of facility. Overall facility is kept clean and maintained. Continue to monitor and record temperatures daily. Food permit, copy of receipt and copy of application issued.
No violation noted during this evaluation. | 09/26/2013 | Risk Factor | |
Additional certified food manager- Peggy Renee Borman has a Serv Safe certificate that need to be transferred over to a Norfolk Food Manager certificate. Certified food manager certificate need to be posted. Viewed Health policy 1B form and temperature logs which are taken daily. Refrigeration and product holding at proper temperatures.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: Ice scroop improperly stored next to chemicals at bar.
Correction: Store ice scroop separate from chemicals that may cause contamination.
- Pressure Measuring Devices, Mechanical Warewashing Equipment
Observation: The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not (accurate/properly scaled).
Correction: Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
- Handwashing Signage/Handwashing Facilities
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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07/31/2013 | Routine | |
Spoke with general manager concerning food handler cards. Food handler cards kept in each employee file. Refrigeration and product checked is holding at proper temperatures. Informed general manager to check light bulb under hood system. Shipment in prior to start of inspection.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed dishwasher leg in disrepair.
Correction: Repair the dishwasher leg 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 dishwasher leg, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment and Utensils, Air-Drying Required
Observation: Glasses at bar observed stacked while wet after cleaning and chemical sanitization.
Correction: 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.
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12/17/2012 | Routine | |
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