Fahrenheit, 437 Granby Street, Norfolk, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
August 25, 2009 | Routine | 1 | 4 | Details / Comments |
|
November 10, 2008 | Routine | 0 | 5 | Details / Comments |
|
January 30, 2008 | Routine | 0 | 4 | Details / Comments |
|
February 21, 2007 | Routine | 1 | 4 | Details / Comments |
|
August 04, 2006 | Routine | 0 | 3 | Details / Comments |
| No violation noted during this evaluation. | February 21, 2006 | Routine | 0 | 0 | - |
|
October 12, 2005 | Routine | 0 | 8 | Details / Comments |
|
August 17, 2005 | Follow-up | 0 | 2 | Details / Comments |
|
August 16, 2005 | Follow-up | 0 | 1 | Details / Comments |
|
August 12, 2005 | Pre-Opening | 0 | 7 | Details / Comments |
August 25, 2009 (Routine)
Violations:
- 2-201.11 - Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virusor Norovirus. - 6-301.12 - No disposable towels were provided at the hand washing sink at both hand sinks in bar area.
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 - 4-501.11 - Silver King prep unit had build up of water in bottom of unit. Leaking out to floor when door was opened.
Repair the unit 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 unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 5-205.15 - Critical Pipes leaking under 3 compart sink, hand sink (bar) and 3 compart sink (bar). Hot water needed to faucet at 3 compart sink in bar (nearest end of bar).
All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment. - 6-303.11 - Repeat Lights out in ceiling in 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
All food delivered frozen. Discussed employee health plan with CFM and gave form to be filled out. Discussed that all employees are required to have FHC. Hood and fire suppression system current. Recommended for Permit Renewal.
November 10, 2008 (Routine)
Violations:
- 4-301.13 - The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items.
Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation. - 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: chest freezers
Clean and sanitize these surfaces for food contact. - 6-303.11 - Repeat Less than 50 foot candles of ight was noted in the kitchen and 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 - The bar floor 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 Ceiling and fixtures in the establishment 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.
Recommended renewal of health department permit.
January 30, 2008 (Routine)
Violations:
- 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: bar shelving, beer coolers, keg cooler, exhaust hood prep unit
Clean and sanitize these surfaces for food contact. - 4-903.11 - 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. - 6-501.11 - The 3 compartment 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 - The floor and ceiling fixtures in the bar 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.
Recommended renewal of health department permit.
February 21, 2007 (Routine)
Violations:
- 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. - 4-501.11 - Repeat The door gasket of the prep unit is (missing, damaged).
Repair or replace the prep unit door gasket in accordance with the manufacturer's specifications. - 4-501.11 - Corrected During Inspection An ice scoop (DISCARDED) and the beer cooler were observed in a state of disrepair and damaged.
Repair the ice scoop and beer cooler 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 ice scoop, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: prep un it, chest freezers, shelving
Clean and sanitize these surfaces for food contact. - 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 - The deep sink is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
August 04, 2006 (Routine)
Violations:
- 4-501.11 - Prep unit doors were observed in a state of disrepair and damaged.
Repair the prep unit doors 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 prep unit doors, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: shelving, ice machine, chest freezers
Clean and sanitize these surfaces for food contact. - 6-501.12 - Repeat Floor 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.
October 12, 2005 (Routine)
Violations:
- 3-303.11 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants. - 3-305.11 - 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. - 4-501.14 - The compartment(s) or drainboards of the 3 compartment sink are heavily soiled.
Clean the sink compartment(s) or drainboards: 1) before use; 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils; and 3) if used, at every least 24 hours. - 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: door gaskets
Clean and sanitize these surfaces for food contact. - 4-903.11 - 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. - 4-903.11 - Clean plates and bowls were observed stored uncovered.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 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 - Men's room urinal and ceiling vent, deep sink faucet, kitchen base coving 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 - Walkin floor and floor 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.
August 17, 2005 (Follow-up)
Violations:
- 4-501.11 - Repeat The door gasket of the large prep unit is (missing, damaged).
Repair or replace the prep unit door gasket in accordance with the manufacturer's specifications. - 4-501.11 - Repeat Ice machine, exhaust hood, ceramic block in pizza oven, cutting board, 3 compartment sink and walkin access door were observed in a state of disrepair and damaged.
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. - 6-501.12 - Repeat Floor, walls and ceiling in the dining area 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 16, 2005 (Follow-up)
Violations:
- 4-501.11 - Repeat Ice machine, exhaust hood, ceramic block in pizza oven, cutting board, 3 compartment sink and walkin access door were observed in a state of disrepair and damaged.
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. - 4-501.11 - Repeat The door gasket of the large prep unit is (missing, damaged).
Repair or replace the prep unit door gasket in accordance with the manufacturer's specifications.
August 12, 2005 (Pre-Opening)
Violations:
- 3-305.11 - Food stored in a location where it is subject to splash, dust or other contamination.
Store food where it is not exposed to splash, dust, or other contamination to prevent contamination. - 4-301.13 - The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items.
Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation. - 4-501.11 - The door gasket of the large prep unit is (missing, damaged).
Repair or replace the prep unit door gasket in accordance with the manufacturer's specifications. - 4-501.11 - Ice machine, exhaust hood, ceramic block in pizza oven, cutting board, 3 compartment sink and walkin access door were observed in a state of disrepair and damaged.
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. - 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: all equipment (inside and outside)
Clean and sanitize these surfaces for food contact. - 6-303.11 - Less than 50 foot candles of light was noted in the kitchen and bar
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 - 6-303.11 - Less than 10 foot candles of light was noted in the access to walkin
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 - Kitchen floor, walls and ceiling, bar floor and cabinets, walls around piping and exhaust hood and pizza oven handle 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 - Floors, walls and ceiling in the kitchen, bar and dining room 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.
Fahrenheit respresentatives - respond and add information
Write your review!
Recently added reviews
| Name | City | Users' Rating |
|---|---|---|
| Mister Softee of Hampton Roads | Norfolk, VA | |
| Building Blocks Preschool/Ryan Academy | Norfolk, VA | |
| 80/20 Burger Bar | Norfolk, VA | |
| Royal Mini Mart | Norfolk, VA |   |
| French Bakery | Norfolk, VA |  |
| Far East Restaurant | Norfolk, VA | |
| New York Deli & Smoke Shop | Norfolk, VA | |
| Jessy's Taco Bistro | Norfolk, VA | |
| Cutty Sark Marina | Norfolk, VA | |
| Taco Burrito Co. | Norfolk, VA | |
Restaurants in neighborhood
Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Restaurant representatives - add corrected or new information about Fahrenheit, 437 Granby Street, Norfolk, VA »