Note: discussed the following- front hand sink cannot be used as a dump sink
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: underside of equipment, wall next to ice cream machine, equipment under prep refrigerator, and various areas that are not easily visible.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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03/29/2016 | Routine | |
- Jewelry - Prohibition
Observation: Employees wearing jewelry on their arms and hands while preparing food. (wrist watches)
Correction: 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.
- 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: Time as a Public Health Control* (corrected on site)
Observation: Sliced tomatoes for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Container of spray cleaning chemical is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.
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09/04/2015 | Routine | |
Advised that ceiling leak in walk-in refrigerator needs repair. Continue to ensure that food is not in area where it could be contaminated by leak.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the glass front milk refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the front service area.
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
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling tiles missing in some areas. Ceiling is leaking in walk-in refrigerator.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: There is an excessive amount of standing water in the area of the 3 compartment sink and in the walk-in refrigerator.
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of degrease is 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Container of spray bottle cleaner is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.
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04/20/2015 | Routine | |
Need to post health department permit in public view.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Ice scoop handles are lying in ice.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Liquid eggs and liquid egg whites are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: The temperature measuring device in the glass front refrigerator was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall in dishwash area is not maintained in good repair. Roof/ceiling is leaking water onto piece of equipment in area of grill. No food or food contact contamination noted.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: There is excessive standing water on floor due to leaking roof.
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of spray chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.
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12/22/2014 | Routine | |
There is no proof of certified food manager available for review. Please keep available at restaurant. Advised to post health department permit in public view.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Physical Facilities in Good Repair
Observation: Wall near washing machine is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: There is excessive amount of standing water on floor near washing machine and 3 compartment sink.
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. They are hanging above condiments and above bags of granola.
Correction: Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.
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09/04/2014 | Routine | |
- 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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheddar cheese slices are cold holding at improper temperatures. Operator discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in several refrigerators.
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.
- Plumbing System Maintained in Good Repair
Observation: There is no cold water at the front handsink. Hot water comes from both faucets making it impossible to wash hands for sufficient length of time.
Correction: Repair and maintain all plumbing components and fixtures.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the front service area.
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
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site) (repeated violation)
Observation: There is excessive water standing on floor near drive-through window.
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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04/28/2014 | Routine | |
Health department permit is not posted in public view.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Disposal drink cup is stored in drinking ice, used as a scoop.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Burrito mix, liquid eggs, liquid egg whites are cold holding at improper temperatures. Operator discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in several refrigerators.
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.
- Pests - Controlling Pests*
Observation: Gnats were seen in various areas of kitchen, including in dishwash area, area near handsink, and dry food storage behind frozen dessert hopper.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer in wiping cloth buckets being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940.
Correction: Utilize only concentrations that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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12/31/2013 | Routine | |
Time is used as a control for most prepared foods. Raw food is cooked from frozen state.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Sliced tomatoes and cheese for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: Floor in dishwash area has excessive water on it.
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Container of spray cleaning chemical is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (hanging above food)
Correction: Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.
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09/09/2013 | Routine | |
Time is used as a control for most PHF held at cookline.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in refrigeration units, including the walk-in refrig.
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.
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05/09/2013 | Routine | |
Please post health department permit in public view.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: FIsh filets, sliced tomatoes, etc.for which time rather than temperature is being used as a control were not cooked, served or discarded by the expiration time as indicated.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.
- Temperature Measuring Devices
Observation: The temperature measuring devices in several units were not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of spray cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.
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01/15/2013 | Routine | |
Restaurant representatives - add corrected or new information about Mcdonald's #10106 (01-1770), 1828 Kempsville Road, Virginia Beach, VA 23464 »