Issued Health Permit
- Equipment - Good Repair and Proper Adjustment
Observation: Surface coating on the ice machine is peeling and in poor repair
Correction: Repair surface of the ice machine- surface must be smooth and easily cleanable
|
01/28/2016 | Routine | |
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after smoking outside the establishment which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The employee drinks stored in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may store their 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.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses.
Correction: 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 135°F.
- Food Contact Surfaces - Cleanability*
Observation: Bacon found stored in a reused cardboard box- surface is not smooth, easily cleanable or non-absorbent
Correction: Store bacon and any other food in a food contact surface that is smooth, easily cleanable and non-absorbent
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact surfaces of the meat slices used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of the meat slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces and or between uses.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the food preparation area is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the pot of au juis on the cart stored in front of the handwash sink preventing its use.
- Insect Control Devices - Design and Installation
Observation: Insect control device (glue pest strips) is located over tea dispenser and over the freezer chest where dead insects may be impelled or fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Spray bottles of Windex and other cleaning chemicals found stored in the food preparation area
Correction: Remove cleaning chemicals and store in a designated area separate from food and food items
|
07/31/2015 | Routine | |
permit issued.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of glass cleaner are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
10/31/2014 | Routine | |
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Inadequate record keeping system of shellfish tags.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk in.
Correction: 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.
- Physical Facilities in Good Repair
Observation: The floor in the walk in is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
|
02/21/2014 | Routine | |
permit issued
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Tags missing from the clams containers.
Correction: Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
|
11/13/2013 | Risk Factor | |
Overall, the facility is clean and well maintained. The operator(s) and kitchen manager made diligent efforts to address previous issues. Employees were able to answer questions regarding food safety practices and were able to produce helpful documentation that was provided during the time of the last inspection.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The latch on the door of the walk-in cooler was observed in a state of disrepair and damaged.
Correction: Repair the latch 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 the latch, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no cover to the refuse container in the bathroom in the kitchen, which is used by both male and female employees.
Correction: Provide a cover to the refuse container in the bathroom in the kitchen.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories 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.
|
06/11/2013 | Routine | |
The PIC (person in charge) was reminded to replace the missing vent on the hood system. The PIC was given printed information about proper illness reporting, date marking, internal cooking temperatures, and using time as a public health control. Employees were able to demonstrate knowledge by providing appropriate responses to questions about food safety. A permit has been issued
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Various food items, including deli meats, ready-to-eat foods, etc., were removed from the original packaging and placed into refrigeration units and were observed without proper labels and/or dates.
Correction: 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 41°F 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door of the walk-in cooler was observed in a state of disrepair and damaged.
Correction: Repair the door of the walk-in 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 walk-in cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Toilet Room Receptacle Covered (corrected on site)
Observation: There is no cover to the feminine napkin refuse container in the bathroom stall for the kitchen employees.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemical/cleaning product are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
12/10/2012 | Routine | |
Restaurant representatives - add corrected or new information about Hoss's Deli/ Burl's Seafood, 806 Old Oyster Point Rd., Newport News, VA 23602 »