Giovanni's, 2006 Atlantic Avenue, Virginia Beach, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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September 21, 2009 | Routine | 4 | 3 | Details / Comments |
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June 09, 2009 | Routine | 1 | 3 | Details / Comments |
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March 06, 2009 | Routine | 0 | 2 | Details / Comments |
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October 03, 2008 | Routine | 2 | 5 | Details / Comments |
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June 20, 2008 | Routine | 1 | 4 | Details / Comments |
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March 07, 2008 | Routine | 0 | 7 | Details / Comments |
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November 09, 2007 | Routine | 1 | 5 | Details / Comments |
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August 22, 2007 | Routine | 3 | 10 | Details / Comments |
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May 03, 2007 | Routine | 1 | 4 | Details / Comments |
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March 08, 2007 | Routine | 1 | 2 | Details / Comments |
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November 01, 2006 | Routine | 2 | 7 | Details / Comments |
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June 06, 2006 | Routine | 4 | 6 | Details / Comments |
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March 10, 2006 | Pre-Opening | 4 | 1 | Details / Comments |
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August 09, 2005 | Routine | 4 | 8 | Details / Comments |
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June 06, 2005 | Routine | 2 | 5 | Details / Comments |
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June 06, 2005 | Routine | 2 | 5 | Details / Comments |
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March 09, 2005 | Pre-Opening | 0 | 3 | Details / Comments |
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March 09, 2005 | Pre-Opening | 0 | 3 | Details / Comments |
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September 30, 2004 | Routine | 5 | 6 | Details / Comments |
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September 30, 2004 | Routine | 5 | 6 | Details / Comments |
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August 04, 2004 | Routine | 0 | 7 | Details / Comments |
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May 19, 2004 | Routine | 2 | 3 | Details / Comments |
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May 19, 2004 | Routine | 2 | 3 | Details / Comments |
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March 25, 2004 | Routine | 1 | 3 | Details / Comments |
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March 25, 2004 | Routine | 1 | 3 | Details / Comments |
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August 14, 2003 | Routine | 3 | 9 | Details / Comments |
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August 14, 2003 | Routine | 3 | 9 | Details / Comments |
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April 23, 2003 | Routine | 1 | 4 | Details / Comments |
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April 23, 2003 | Routine | 1 | 4 | Details / Comments |
September 21, 2009 (Routine)
Violations:
- 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage. - 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella - 0450 C - Corrected During Inspection Critical Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food. - 0820 A 2 - Corrected During Inspection Critical Milk, and heavy cream cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 0790 - Corrected During Inspection 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. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process - 3270 - Harborage conditions exist. Excessive flies coming from dishwasher and soda fountain area.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 2350 ii - Critical Plumbing connections under the prep hand sink is leaking.
Plumbing systems and components shall be maintained in good repair. - 2580 - A condensate drain line servicing walk-in freezer was emptying into a dishwasher table.
Remove the condensate drain line from the dishwasher table and relocate to a utility sink basin or to an evaporation tray.
June 09, 2009 (Routine)
Violations:
- 0570 - Corrected During Inspection Heavily soiled wiping cloth sanitizer in use.
Replace wiping cloth sanitizer once visibly soiled. Wiping cloths shall be free of food debris and visible soil. - 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) ground beef, and pasta in the refrigeration unit is not properly dated for disposition.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1320 - Corrected During Inspection The temperature measuring device in the pizza lowboy was not properly located in the coldest part of the unit.
Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature. - 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a sanitizing test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
All violations were discussed for correction.
March 06, 2009 (Routine)
Violations:
- 1200 - The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not accurate; guage is not displaying psi.
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. - 2310 B - The handwash station at the kitchen prep area is being used as a dump station.
The handwash facility identified above is to be used for washing hands only
Repair service for the dishwasher pressure guage was initiated. All violations were discussed for correction.
October 03, 2008 (Routine)
Violations:
- 0830 - Critical The prepared ready-to-eat (RTE) lasagna, pasta noodles, chicken breast in the refrigeration unit is not properly dated for disposition.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1320 - Repeat There was no temperature measuring device located in several cold holding units.
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. - 1450 - Glass reach-in is not maintaining potentially hazardous foods 41F or below.
Repair or replace the reach-in to ensure food items are held at the proper cold holding temperature of 41F or below . Improper food storage temperatures are a major contributing factor to foodborne illness. - 1570 -
- 1580 - The cutting board(s) along the pizza prep table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
Clean and sanitize these surfaces for food contact. - 3200 - Repeat Vent filters in the hood system above the oven are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition.
All violations
June 20, 2008 (Routine)
Violations:
- 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses.
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 135F. - 1320 - There was no temperature measuring device located in the refrigerator.
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. - 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Can opener.
Clean and sanitize these surfaces for food contact. - 2890 - Light bulb in refrigerator not shielded, coated, or otherwise shatter-resistant.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3200 - Repeat Intake and exhaust air ducts are not being cleaned
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
Violations discussed and/ or corrected during inspection.
March 07, 2008 (Routine)
Violations:
- 0480 - Corrected During Inspection Unlabeled food containers.
Label working containers with the common name of its contents. 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. - 0550 - Corrected During Inspection 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 135F. - 0610 - 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. - 1380 - The pressure gauge for the high temperature final rinse warewash machine is improperly installed.
The pressure gauge for the high temperature final rinse warewash machine is to be installed upstream from the hot water sanitizing rinse control valve. The device must be mounted in a .25 inch Iron Pipe Size valve. Relocate the gauge. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Gap at the lower section of back entrance door
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. - 3080 - Repeat Less than 20 foot candles of light was noted in the refrigerator
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 - 3200 - Repeat Intake and exhaust air ducts are not being cleaned
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
Violations discussed and/ or corrected during inspection/mechanical Dishmachine final rinse above 180F/wash water temperature above 160F/food permit issued.
November 09, 2007 (Routine)
Violations:
- 0200 - Employees wearing jewelry on their arms and hands while preparing food. Wrist watch while cooking
Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band. - 0790 - Improper methods used to thaw seafood.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F. 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. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process - 1570 - Repeat The door gasket of the refrigerator is damaged.
Repair or replace the refrigerator door gasket in accordance with the manufacturer's specifications. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine and ice bin.
Clean and sanitize these surfaces for food contact. - 2810 - Repeat Ceiling in rest-room is not smooth and easily cleanable.
Repair or replace ceiling to make it smooth and easily cleanable. - 3200 - Repeat Intake and exhaust air ducts are not being cleaned
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
Violations discussed for correction.
August 22, 2007 (Routine)
Violations:
- 0200 - Employees wearing jewelry on their arms and hands while preparing food. (rubber band)
Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band. - 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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. - 0240 - Employees observed working in the food service area without proper hair restraints. (dishwasher)
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. - 0470 - Critical Raw animal food (egg and raw chicken) stored over ready-to-eat (RTE) food bread and pasta in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0610 - 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. - 0830 - Critical Repeat The prepared ready-to-eat (RTE) lasagna in the refrigeration unit is not properly dated for disposition.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1320 - There was no temperature measuring device located in the reach-in cooler.
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. - 1570 - The door gasket of the refrigerator is damaged.
Repair or replace the refrigerator door gasket in accordance with the manufacturer's specifications. - 1800 - The nonfood contact surface of the cooler gasket has 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. - 2810 - Ceiling in rest-room is not smooth and easily cleanable.
Repair or replace ceiling to make it smooth and easily cleanable. - 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (men's bath-room)
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 3080 - Less than 20 foot candles of light was noted in the upright 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 - 3200 - Repeat Intake and exhaust air ducts are not being cleaned
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
Violations discussed for correction.
May 03, 2007 (Routine)
Violations:
- 0480 - Corrected During Inspection Unlabeled food containers. Flour
Label working containers with the common name of its contents. 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. - 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) lasagna in the refrigeration unit is not properly dated for disposition.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
Repair or replace hood filters and/or eliminate gaps between filters. - 3045 - 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. - 3200 - Intake and exhaust air ducts are not being cleaned
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
Violations discussed and or corrected during inspection.
March 08, 2007 (Routine)
Violations:
- 0810 - The methods used for cooling were not adequate.
Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. - 1570 - The door gasket of the walk-in cooler is damaged.
Repair or replace the walk-in cooler door gasket in accordance with the manufacturer's specifications. - 3380 - Critical Wiping rag bucket being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Utilize only correct chemical concentration that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
Opening inspection,seasonal business, Mechanical machine not working problem with motor, repairman on the way,instructed to call health department once problem is corrected, violations discussed for correction prior to opening business.
November 01, 2006 (Routine)
Violations:
- 0810 - Repeat The methods used for cooling were not adequate.
Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. - 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1570 - The door gasket of the cooler is damaged.
Repair or replace the cooler door gasket in accordance with the manufacturer's specifications. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice bin.
Clean and sanitize these surfaces for food contact. - 1800 - The nonfood contact surface of the cooler gasket has 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. - 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Gap to lower section and side
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. - 3045 - Repeat 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. - 3200 - Repeat Intake and exhaust air ducts are not being cleaned
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials - 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
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.
Violations discussed and /or corrected during inspection/closing in two weeks and reopen next year/instructed to contact health department and apply for a new permit prior to opening business/Post cfm certificate for verification.
June 06, 2006 (Routine)
Violations:
- 0380 - Critical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans) Dented can of artichokes.
Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. - 0610 - Corrected During Inspection Food stored on the floor in the walk in refrigerator.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0800 - Critical Meat sauce noted not being adequately cooled to prevent the growth of harmful bacteria.
Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. - 0810 - Food containers for cooling food are arranged so as not allow for maximum heat transfer.
Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. - 0830 - Critical Repeat The prepared ready-to-eat (RTE) multiple food items in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1320 - Corrected During Inspection Repeat There was no temperature measuring device located in the chest freezer.
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. - 1680 - Critical 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 140 degrees.
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. - 2930 - Gaps observed around the rear door. 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. - 3045 - 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. - 3200 - Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition.
All violations discussed for correction. The owner reports that several employees are enrolled in the certified food manager class. Please be aware that the FDA mandates that all freezers shall be monitored by thermometers. All freezers require a thermometer. Until the high temperature is repaired sanitize all equipment and utensils with an approved chemical sanitizer. Call the Health Department when the high temperature dishmachine is repaired. A follow up inspection shall be conducted to check the high temperature dishmachine. 6/8/06 A follow up visit was conducted to check the high temperature dishmachine. At the time of the inspection the dishmachine final rinse temperature met the requirements for a high temperature sanitization. A test strip verified that equipment reach the required temperature of 160 degrees.
March 10, 2006 (Pre-Opening)
Violations:
- 0380 - Critical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. - 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0830 - Critical Repeat The prepared ready-to-eat (RTE) lasagna in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine.
Clean and sanitize these surfaces for food contact. - 3340 - Critical Containers of cleansers not stored separately from insecticides or rodenticides.
Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
All violations discussed for correction. The owner's certified food manager certificate has expired register for the next recertification class. The upstairs of the establishment has not yet reopened
August 09, 2005 (Routine)
Violations:
- 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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. - 0220 - Critical The staff is storing personal drinks in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Provide a designated area where employees may store personal drinks so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection. - 0830 - Critical The prepared ready-to-eat (RTE) lasagna in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1320 - There was no temperature measuring device located in the lowboy refrigerator and reach in freezer.
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. - 1460 - There is no 3-vat sink located in the establishment.
Install a 3-vat sink allowing employees to manually wash, rinse, and sanitize equipment and utensils. - 1570 - The dishmachine pressure gauge was not functioning.
Repair the pressure gauge 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 pressure gauge, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1570 - The can opener blade is rusted and dull.
Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened. - 1580 - Repeat The small cutting boards throughout the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener and both ice machine. Ice machines are rusted and have mildew growth.
Clean and sanitize these surfaces for food contact. - 1800 - The nonfood contact surface of the gaskets of refrigerators and the shelves where food trays are stored have 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. - 2020 - Spoons were not stored by the coffee grinder 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. - 2890 - Light bulb in the white reach in freezer not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3170 - Repeat Wall by the 2 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. - 3270 - Critical Flies are present in the food prep and dish washing areas. Methods are not being used to control pests
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.
All violations discussed for correction. Renovations in the dishwashing area noted. Installation of a 3 compartment sink shall be a requirement prior to receiving a Health Department permit for the 2006 season. Call the Health Department with questions.
June 06, 2005 (Routine)
Violations:
- 0380 - Critical Repeat Food from damaged packaging offered for sale or service.
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. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1580 - Repeat The small cutting board in the kitchen is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
Clean and sanitize these surfaces for food contact. - 2000 - Cartons of single service cups were found stored on the floor.
Store all single service in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 3170 - Wall by the service sinks is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Ceiling tiles above the service sink 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.
All violations discussed for correction. Please place thermometers in all freezers. Unable to check dish washer during inspection.
June 06, 2005 (Routine)
Violations:
- 0380 - Critical Repeat Food from damaged packaging offered for sale or service.
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. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1580 - Repeat The small cutting board in the kitchen is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
Clean and sanitize these surfaces for food contact. - 2000 - Cartons of single service cups were found stored on the floor.
Store all single service in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 3170 - Wall by the service sinks is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Ceiling tiles above the service sink 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.
All violations discussed for correction. Please place thermometers in all freezers. Unable to check dish washer during inspection.
March 09, 2005 (Pre-Opening)
Violations:
- 0810 - Corrected During Inspection The methods used for cooling were not adequate.
Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. - 1380 - The pressure gauge for the high temperature final rinse warewash machine is ot functioning.
Repair or replace the pressure gauge. The pressure gauge for the high temperature final rinse warewash machine is to be installed upstream from the hot water sanitizing rinse control valve. The device must be mounted in a .25 inch Iron Pipe Size valve. Relocate the gauge. - 1580 - Repeat The cutting boards in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
Preopening inspection for the new season. All violations discussed for correction. Please register for a certified food manager recertification class. Good luck
March 09, 2005 (Pre-Opening)
Violations:
- 0810 - Corrected During Inspection The methods used for cooling were not adequate.
Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. - 1380 - The pressure gauge for the high temperature final rinse warewash machine is ot functioning.
Repair or replace the pressure gauge. The pressure gauge for the high temperature final rinse warewash machine is to be installed upstream from the hot water sanitizing rinse control valve. The device must be mounted in a .25 inch Iron Pipe Size valve. Relocate the gauge. - 1580 - Repeat The cutting boards in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
Preopening inspection for the new season. All violations discussed for correction. Please register for a certified food manager recertification class. Good luck
September 30, 2004 (Routine)
Violations:
- 1800 - Repeat The nonfood contact surface of the gaskets on lowboy refrigerator has 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. - 0380 - Critical Food from damaged packaging offered for sale or service.
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. - 1570 - The door gasket of the reach in refrigerator is damaged.
Repair or replace the reach in refrigerator door gasket in accordance with the manufacturer's specifications. - 1570 - Excessive ice build up in lowboy refrigerator was observed in a condition that prevents necessary maintenance and easy cleaning.
Defrost the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. - 0550 - Dispensing utensils improperly stored between uses.
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. - 0220 - Critical The employee is storing bottle of water in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Provide a designated area where employees may store personal drinks so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: both ice machines and can opener.
Clean and sanitize these surfaces for food contact. - 0820 - Critical Calamari and fish cold holding at improper temperatures. FOOD DISCARDED DURING INSPECTION
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. - 1200 - The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not (accurate/properly scaled).
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. - 1750 - Manufacturer containers were observed reused for the storage of a spread.
Discontinue the reuse of single-use containers for all food storage. Provide approved reusable food storage containers designed for your food storage needs. - 1450 - Reach in refrigerator and pizza prep refrigerator were not sufficient in number or capacity to meet the food storage demands of the establishment.
Provide additional refrigeration necessary to maintain food items at 45 degrees. Improper food storage temperatures are a major contributing factor to foodborne illness. - 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
All violations discussed for correction.
September 30, 2004 (Routine)
Violations:
- 1800 - Repeat The nonfood contact surface of the gaskets on lowboy refrigerator has 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. - 0380 - Critical Food from damaged packaging offered for sale or service.
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. - 1570 - The door gasket of the reach in refrigerator is damaged.
Repair or replace the reach in refrigerator door gasket in accordance with the manufacturer's specifications. - 1570 - Excessive ice build up in lowboy refrigerator was observed in a condition that prevents necessary maintenance and easy cleaning.
Defrost the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. - 0550 - Dispensing utensils improperly stored between uses.
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. - 0220 - Critical The employee is storing bottle of water in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Provide a designated area where employees may store personal drinks so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: both ice machines and can opener.
Clean and sanitize these surfaces for food contact. - 0820 - Critical Calamari and fish cold holding at improper temperatures. FOOD DISCARDED DURING INSPECTION
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. - 1200 - The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not (accurate/properly scaled).
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. - 1750 - Manufacturer containers were observed reused for the storage of a spread.
Discontinue the reuse of single-use containers for all food storage. Provide approved reusable food storage containers designed for your food storage needs. - 1450 - Reach in refrigerator and pizza prep refrigerator were not sufficient in number or capacity to meet the food storage demands of the establishment.
Provide additional refrigeration necessary to maintain food items at 45 degrees. Improper food storage temperatures are a major contributing factor to foodborne illness. - 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
All violations discussed for correction.
August 04, 2004 (Routine)
Violations:
- 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: innner lid of ice machine
Clean and sanitize these surfaces for food contact. - 3300 - Premises has accumulation of litter (by the ice machine)
Maintain the premise free of litter. - 1800 - The nonfood contact surface of the gaskets of the low boy refrigerator have 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. - 1580 - Repeat The cutting board(s) along the prep line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 3180 - Walls behind the 3 compartment sink 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. - 0610 - Breading 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. - 3170 - Ceiling tiles and the floor of the freezer, is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
All violations discussed and/or corrected with manager.
May 19, 2004 (Routine)
Violations:
- 3340 - Critical Repeat Containers of chemical spray bottle are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.CORRECTED
Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. - 0570 - Repeat Wiping cloths improperly stored between use. CORRECTED
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 3320 - Critical Chemical spray bottle observed without a label. CORREECTED
Label spray bottles with contents or discard. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener blade. Corrected
Clean and sanitize these surfaces for food contact. - 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: eggs.
Store food in packages, covered containers, or wrappings.
All violations discussed with owner and or corrected.
May 19, 2004 (Routine)
Violations:
- 3340 - Critical Repeat Containers of chemical spray bottle are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.CORRECTED
Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. - 0570 - Repeat Wiping cloths improperly stored between use. CORRECTED
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 3320 - Critical Chemical spray bottle observed without a label. CORREECTED
Label spray bottles with contents or discard. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener blade. Corrected
Clean and sanitize these surfaces for food contact. - 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: eggs.
Store food in packages, covered containers, or wrappings.
All violations discussed with owner and or corrected.
March 25, 2004 (Routine)
Violations:
- 1580 - A cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: pizza pans.
Clean and sanitize these surfaces for food contact. - 3340 - Critical Spray bottle of cleaning is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. CORRECTED.
Chemical must be located in an area that is not above food, equipment, utensils, linens or single service items. - 3240 - Handwashing sink in front kitchen is unclean and not maintained. CORRECTING.
Keep handwashing facilities clean and maintained to encourage proper handwashing.
Opening inspection. All violations discussed with manager and/or corrected.
March 25, 2004 (Routine)
Violations:
- 1580 - A cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: pizza pans.
Clean and sanitize these surfaces for food contact. - 3340 - Critical Spray bottle of cleaning is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. CORRECTED.
Chemical must be located in an area that is not above food, equipment, utensils, linens or single service items. - 3240 - Handwashing sink in front kitchen is unclean and not maintained. CORRECTING.
Keep handwashing facilities clean and maintained to encourage proper handwashing.
Opening inspection. All violations discussed with manager and/or corrected.
August 14, 2003 (Routine)
Violations:
- 0820 - Critical Sausage and meatballs cold holding at improper temperatures. steam table is turned up CORRECTED
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. - 1770 - Observed accumulations of grime and debris on the following food contact surfaces: can opener blade, dough mixer, ice bin moldy, cheese slicer
Clean and sanitize these surfaces for food contact. - 1800 - Repeat The nonfood contact surface of the exterior of dough mixer, shelves through out kitchen, exterior or the walk-in freezer and refrigerator, exterior of the spice containers, gaskets on the refrigerators, interior of the chest freezer and the vents under the hood system 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. - 3320 - Critical Chemical, soap observed without a label. soap at the hand sink
Label spray bottles with contents or discard. - 1570 - Cover is missing on the reach-in refrigerator in the pizza area was observed in a state of disrepair and damaged.
Repair the cover 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 cover , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 3180 - Wall throughout the back kitchen area dirty, mold build up around the drain board of the dish machine. The floor is wet around the dish machine 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. - 3170 - Wall is in poor repair under the hand sink is not maintained in good repair moldy
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 0470 - Repeat Unwrapped or uncovered food in the walk-in refrigerator.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1580 - The cutting board is in poor repair and is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 2350 - Critical Facuet is leaking at the three compartment sink in the back kitchen area.
All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment. - 3240 - Handwashing facilities are unclean and not maintained. Knobs are dirty on sink
Keep handwashing facilities clean and maintained to encourage proper handwashing.
Reach-in which are greater than 45 will be followed up on. Employee stated that unit had accidentally been unplugged. Certified food manager not registered in the city of Va. Beach other certificate has expired.
August 14, 2003 (Routine)
Violations:
- 0820 - Critical Sausage and meatballs cold holding at improper temperatures. steam table is turned up CORRECTED
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. - 1770 - Observed accumulations of grime and debris on the following food contact surfaces: can opener blade, dough mixer, ice bin moldy, cheese slicer
Clean and sanitize these surfaces for food contact. - 1800 - Repeat The nonfood contact surface of the exterior of dough mixer, shelves through out kitchen, exterior or the walk-in freezer and refrigerator, exterior of the spice containers, gaskets on the refrigerators, interior of the chest freezer and the vents under the hood system 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. - 3320 - Critical Chemical, soap observed without a label. soap at the hand sink
Label spray bottles with contents or discard. - 1570 - Cover is missing on the reach-in refrigerator in the pizza area was observed in a state of disrepair and damaged.
Repair the cover 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 cover , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 3180 - Wall throughout the back kitchen area dirty, mold build up around the drain board of the dish machine. The floor is wet around the dish machine 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. - 3170 - Wall is in poor repair under the hand sink is not maintained in good repair moldy
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 0470 - Repeat Unwrapped or uncovered food in the walk-in refrigerator.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1580 - The cutting board is in poor repair and is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 2350 - Critical Facuet is leaking at the three compartment sink in the back kitchen area.
All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment. - 3240 - Handwashing facilities are unclean and not maintained. Knobs are dirty on sink
Keep handwashing facilities clean and maintained to encourage proper handwashing.
Reach-in which are greater than 45 will be followed up on. Employee stated that unit had accidentally been unplugged. Certified food manager not registered in the city of Va. Beach other certificate has expired.
April 23, 2003 (Routine)
Violations:
- 3170 - Ceiling tile is not maintained in good repair in the dry storag area (missing)
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 1800 - The nonfood contact surface of the gasket on freezer, bottom interior of freezer, vents in dishing area, and vents in the walk-in refrigerator 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. - 0480 - Unlabeled food containers. bulk flour container (corrected)
Label working containers with the common name of its contents. 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. - 0470 - Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (corrected)
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.
April 23, 2003 (Routine)
Violations:
- 3170 - Ceiling tile is not maintained in good repair in the dry storag area (missing)
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 1800 - The nonfood contact surface of the gasket on freezer, bottom interior of freezer, vents in dishing area, and vents in the walk-in refrigerator 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. - 0480 - Unlabeled food containers. bulk flour container (corrected)
Label working containers with the common name of its contents. 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. - 0470 - Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (corrected)
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.
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