Ibiza, 328 W. 20th Street, Norfolk, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
June 24, 2009 | Routine | 2 | 3 | Details / Comments |
|
December 22, 2008 | Routine | 0 | 3 | Details / Comments |
June 24, 2009 (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. - 2-102.11 a.18.1-17 II - Critical A food service employee was working in the food service establishment without having a valid food service card.
A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. - 2-102.11 a.18.1-17 II - Critical The person in charge failed to posses a certified food service manager's card.
Have someone attend a certified food manager's class as soon as possible. - 3-304.12 - Improper 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. - 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: reachin freezer, ice machine
Clean and sanitize these surfaces for food contact. - 6-501.12 - The floor 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.
December 22, 2008 (Routine)
Violations:
- 4-204.112 - There was no temperature measuring device located in the prep unit
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. - 4-501.11 - The door gasket of the Beverage Air 2 door fridge is torn.
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: fryer, mop sink
Clean and sanitize these surfaces for food contact.
Keep a copy of food service cards for employees on file. Maintain current temperature logs of all refrigeration.
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