Permit expires 11/2016. CFM (Andrea Dicarlo) To Recertify by 6/2016.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.(Sanitizer level not registering). 0 ppm chlorine.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.Technical rep called out for correcting issue with sanitizer, not operatering correctly.Wash,rinse, and sanitizer,till mechanical issue is fixed/corrected.Corrected on site.
- Critical: Plumbing System Maintained in Good Repair* (corrected on site) (repeated violation)
Observation: Bar area handsink, hot water handle stripped.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.Corrected on site.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor and wall juncture in kitchen area next to plate racks and waiter station not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Light Bulbs Protective Shielding
Observation: Light bulbs in kitchen area/above salad cooler are not shielded, coated, or otherwise shatter-resistent.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
- Hand Drying Provision
Observation: No disposable towels were provided a the hand washing lavatory in the kitchen area, next to plate rack.
Correction: 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
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the back area and automatic dishwasher area. (Ceilings)/Broke system and Ballast Questionable.
Correction: 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.
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03/21/2016 | Routine | |
Permit expired 11/2015. Invoice for new permit has been issued. New Permit pending,until $40.00 fee paid for 2016 Permit.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Pizza lowboy refrigerator.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.Corrected on site.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket of the Pizza lowboy cooler is (damaged).
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Various cooking pans were observed in a state of repair and condition that prevents necessary maintenance and easy cleaning.(Carbon built-up)
Correction: Repair the pans 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 cooking pans, replace it with one's that meet the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
Correction: Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
- Equipment and Utensils, Air-Drying Required
Observation: Utensils were found stacked inadvertly, with food side up after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth, and stored with handle upsided.( To disencourage hand contact to food contact surface)
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Wall/floor juncture/covening area, in waiter station is not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the walk in refrigerator.
Correction: 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
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the Automatic dishwasher area, and Hood system. (Light bulbs burned out).
Correction: 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
- Premises - Maintaining Premises; Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.(Victory lowboy refrigerator/not operational & 2 dr prep cooler which is not operational, over by 3 compartment sink area,
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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12/16/2015 | Routine | |
Permit expires 11/2015.Transfer CFM Certicate to Norfolk Public Health Certificate.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) Spinach Lasagna, in the walkin refrigeration unit was not properly dated for disposition.(Spinach Lasagna)
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.
- Critical: Plumbing System Maintained in Good Repair* (repeated violation)
Observation: Bar handsink,Waiter staion handsink are need of repairs. (Handle to hot water and cold water handle to waiter station
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the dishwasher and prep table in kitch area.
Correction: 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
- Physical Facilities in Good Repair (repeated violation)
Observation: Walls in kitchen,automatic ice machine area,and 3 compartment area are not maintained in good repair. (Holes/walls).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/26/2015 | Routine | |
Maintain temperature logs for all refrigeration units daily.Transfer CFM Certificate to a Norfolk Public Health CFM Certificate.Hood system sticker expires 6/20/2015.(After-Math Cleaning).
- Equipment - Good Repair and Proper Adjustment
Observation: Service Station counter/sandwich unit/stainless steel surface counter area is in disrepair. (Exposed insulation also), which was observed in a damaged state. Also observed (2) handstriners in poor repair/wire mesh coming apart.
Correction: Repair the stainless steel counter 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 issuet,replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.Handstriners were voluntarily discarded on site.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor/wall junctures in various area of facility are not closed and sealed.(Areas include: Handsink area wall in kitchen,salad area wall in kitchen, dessert room area/behind ice machine,wait station wall area/floor under sink/pipes,Dry storage room folding doors/wood not sealed and holes in doors.
Correction: Correct all issues by May 1, 2015.Proper sealing of all access areas.
- Walls and Roofs - Exterior Walls and Roofs; Protective Barrier
Observation: Interior walls of the food establishment are not protecting the establishment from Pests/animals.(Holes in walls). Mice droppings.
Correction: Repair perimeter interior walls of the food establishment so as to protect against Pests/animals and bait an trap by a licensed pest control company.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the Main Kitchen area
Correction: 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
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Grease buildup on floors under and around equipement in the cooking/stove area which is noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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04/20/2015 | Routine | |
Permit expires 11/2014.Transfer CFM to a Norfolk Public Health Certificate.
- Critical: Plumbing System Maintained in Good Repair*
Observation: A recent repair to plumbing system components of the hot and cold water valve stems (front and wait station handsinks) were stripped and were not in accordance with code.(Hot and cold water working).
Correction: All repairs to plumbing equipment and lines are to be in accordance with code requirements Properly repair the equipment.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the warewashing area.
Correction: 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
- Physical Facilities in Good Repair
Observation: Hood Filters and holes in varioyus areas of wall at waiter station and kitchen area, which 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: Pests - Controlling Pests*
Observation: Harborage conditions exist. (Fruit flies)
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.Pest control company is hired for abatement of this issue via owner on site.
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11/17/2014 | Routine | |
Permit expires 11/2014.Transfer CFM to a Norfolk CFM Certificate.Restrooms and ouside trash area clean.Mainatin temperature charts daily.Maintain and seal shelves at prep/cook line.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The ready-to-eat (RTE) commercially processed foods in the refrigeration unit was not properly dated for disposition after opening.(Lasagna)
Correction: Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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: Handsink was observed in a state of disrepair and damaged.(Wait sation/Bar)
Correction: Repair the Handsinks 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 handsinks, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the Amana Commerical Microwave had accumulations of grime and food debris.(Wood shelves not sealed at prep line.)
Correction: Clean the surface at a frequency necessary to preclude accumulation of soi/Food residues.Also seal wooden shelves at prep line.
- Physical Facilities in Good Repair
Observation: 3 compartment sink catch basin leaking, is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.Repar leak at gasket area at middle service compartment.
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08/11/2014 | Routine | |
Maintain temperature logs daily on all refrigeration units.Transfer CFM Certificate (Serve Safe) to a Norfolk Public Health Certificate.Grease to be dumped into Grease container at end of facility strip mall location(Same mall as location of restaurant).Permit expires 11/2014.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: 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. A food service employee shall have a valid food service card while working in a food establishment.
- Food Storage Containers; Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers.(Walkin Cooler)
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Wood, Use Limitation
Observation: A wooden shelve is used as a food contact surface,above food prep station.Also piece of wood used for attached front service paper dispenser for wrapping is not sealed.
Correction: Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.Seal all wood attached to wall.
- Ventilation Hood Systems; Filters
Observation: Grease extraction filters in the hood system are the correct size/gaps between filters.
Correction: Alter or replace this equipment so that the filters can be easily removed for cleaning and with a tight fit,(Filters on order via owner).
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05/08/2014 | Routine | |
Shipper Tags on site for Clams/Farm Raised/Southern Cross Sea Farms.Hood due for cleaning 5/10/2014.Permit expires 11/2014.Transfer CFM ServSafe to Norfolk Public Health Dept. Certificate (CFM).Restrroms clean and outside dumpster area.
- Food Storage Containers; Identified with Common Name of Food
Observation: Unlabeled food containers.(Walkin refrigerator:example).
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food - Miscellaneous Sources of Contamination
Observation: Wooden Shelves not sealed above prep stations.
Correction: Protect food from miscellaneous sources of contamination.Seal wood with approved sealant or procure meat/stainless steel shelving for good cleaning practices.Recommend not to use wooden shleves.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition*
Observation: The prepared ready-to-eat (RTE) Veal/Meats in the walkin refrigeration unit is not properly dated for disposition.
Correction: Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41°F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45°F mark the container with a ""consume by"" date not to exceed 4 calendar days.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the prep stations(Pizza & Sautee Station lowboy refrigeration units..
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Lighting/Covers in the Overhead lighting at cooking area is noted in need of cleaning.(LInt/Dust).
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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02/04/2014 | Routine | |
Hood system sticker expired 9/13/2013.Transfer CFM to Norfolk Public Health Certificate.Outside dumpster area Ok.and restrooms.
- Equipment - Good Repair and Proper Adjustment
Observation: Pizza Prep Staion marble cutting board was observed in a state of repair and condition that prevents necessary maintenance and easy cleaning.
Correction: Replace/Repair the prep cutting board 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 marble cutting board, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities in Good Repair
Observation: Walls are not maintained in good repair (Holes)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/27/2013 | Routine | |
CFM Certificate has expired. 1/14/2013.Register for next available class.CFM to be on site at all times of during operational hours.Maintain temperature logs on all refrigeration units.Hood filters need replacing.Hood sticker expires 9/2013.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: 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. A food service employee shall have a valid food service card while working in a food establishment.
- Wall and Ceiling Coverings and Coatings
Observation: (Dry Wall) in Service/Bread area is not finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Correction: Finish and seal (Concrete, Porous block, Bricks) to provide a smooth, nonabsorbent, easily cleanable surface.
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05/08/2013 | Routine | |
CFM needs to recertify at next available class. Note:Maintain temperature logs daily.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Hood System noted in need of cleaning.(Sticker dates not visible).
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.Hood company called and scheduled to come this week to clean.Health Department had phone conversation with Pro Clean Co..
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02/25/2013 | Routine | |
Restaurant representatives - add corrected or new information about La Bella In Ghent, 738 W 22nd Sq., Norfolk, VA 23517 »