Reviewed the current employee food handler card status, and the daily refrigeration temperature log requirement.
- Outer Openings; Protected
Observation: Open gaps observed at the base of both the front and rear outer doors.
Correction: Seal the outer door open gaps.
|
11/05/2015 | Routine | |
Permit renewal issued.
No violation noted during this evaluation. | 07/06/2015 | Routine | |
| No violation noted during this evaluation. | 04/28/2015 | Routine | |
A clean and well-organized kitchen.
No violation noted during this evaluation. | 10/31/2014 | Follow-up | |
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Food Storage Containers; Identified with Common Name of Food
Observation: Unlabeled spice containers.
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Frigidaire refrigerator compartment.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Cooling, Heating, and Holding Capacities
Observation: The walk-in freezer was overstocked and is not sufficient in capacity to meet the food storage demands of the establishment.
Correction: Provide additional freezer space necessary to maintain food items in the frozen state, or reduce the quantity of stored frozen food items to meet the freezer's capacity demands. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Good Repair and Proper Adjustment
Observation: The case for the Cuisinart dicer is chipped and cracked.
Correction: Replace the broken dicer with one that has a surface that is durable, nonabsorbent, easily cleanable, and non-corrosive.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: 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 compartment, exterior sides of the fryers, kitchen shelves, steamer tongs, and the freezer compartment.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the kitchen equipment were not observed sanitized.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor under and behind the fryers was noted 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.
- Mops - Drying Mops
Observation: Mop not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of cleaners not stored separately from paints and lubricants.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
|
10/27/2014 | Routine | |
Discussed violation with CFM and left information on upcoming changes to the code.. Discussed sanitizing of utensils and good hand-washing observed.
- Premises - Maintaining Premises; Unnecessary Items and Litter
Observation: Back area, including storage and adjacent to bathrooms have various items stacked up so areas are hard to inspect. Area needs to be uncluttered.
Correction: Remove all unnecessary items from the facility. 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.
|
04/14/2014 | Routine | |
No hanging fly traps from the ceiling without catch basins. All fly traps are to be set by the licensed pest control operator. Clutter observed in the storeroom. Need to store supplies on approved shelving.
No violation noted during this evaluation. | 11/25/2013 | Risk Factor | |
Reviewed food handler cards. Boxes in the back storage to be discarded. Discussed crab supplier.
No violation noted during this evaluation. | 07/03/2013 | Routine | |
Discussed employee health policy. Raw fish kept on ice during prep and area sanitized after use. Food cooked to order, Facility maintained clean and organized at time of inspection.
No violation noted during this evaluation. | 02/26/2013 | Routine | |
Restaurant representatives - add corrected or new information about Danny's, 1118 London Boulevard, Portsmouth, VA 23704 »