The Norva Theatre & Back Stage Cafe, 320 Granby Street, Norfolk, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
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July 21, 2009 | Follow-up | 0 | 3 | Details / Comments |
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July 09, 2009 | Routine | 4 | 9 | Details / Comments |
|
May 21, 2008 | Routine | 0 | 2 | Details / Comments |
|
January 25, 2008 | Routine | - | - | Details / Comments |
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February 22, 2007 | Routine | 0 | 4 | Details / Comments |
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October 30, 2006 | Routine | 0 | 7 | Details / Comments |
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June 20, 2006 | Routine | 0 | 5 | Details / Comments |
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December 08, 2005 | Routine | 0 | 5 | Details / Comments |
|
August 15, 2005 | Routine | 0 | 7 | Details / Comments |
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May 23, 2005 | Routine | 1 | 8 | Details / Comments |
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May 23, 2005 | Routine | - | - | Details / Comments |
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February 25, 2005 | Routine | 0 | 4 | Details / Comments |
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May 26, 2004 | Routine | 0 | 6 | Details / Comments |
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March 03, 2004 | Routine | 0 | 4 | Details / Comments |
July 21, 2009 (Follow-up)
Violations:
- 6-301.11 - Repeat Soap was not provided at the hand washing lavatory at 3 of the 5 bar sinks.
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. - 6-301.12 - Repeat No disposable towels were provided a the hand washing lavatory at any of the 5 bar sinks.
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 - 6-501.11 - Repeat Ceiling tile hanging down above walk-in.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Recommended for permit Renewal.
July 09, 2009 (Routine)
Violations:
- 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. - 3-302.11 - Critical Box of cabbages stored in back of walk-in under leaking/dripping condensate line. Employee removed box and washed product before putting back in clean box in another location.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 4-202.11 - The food contact surfaces of the following are not smooth, contains cracks, chips, or pits and can not be easily cleaned, several pots and frying pans were pitted, chipped lid on cracker container under microwaves.
Repair or replace the pots and pans to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris. - 4-501.11 - Salad unit and silver king unit had water pooling on bottom shelves was observed in a state of repair and condition that prevents necessary maintenance and easy cleaning.
Repair the units 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 4-501.12 - The cutting board(s) along the kitchen area 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. - 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris.1. Outside 1 dr Traulsen unit in back, 2. All stainless shelves in kitchen, 3. outside of flour bucket on shelf under microwaves, 4. bottom shelf of white frigidaire freezer, 5. Door gaskets on fridges.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 4-903.11 - Single serve items/ take-out type conatiners (plastic/styrofoam) were observed stored unprotected on shelves in the kitchen.
Store in the original protective package to protect from contamination until used. - 5-205.11 - Critical The handwashing facility located at the back of the kitchen area, right of where prep sinks are is blocked by table preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the table preventing its use. - 6-301.11 - Repeat Soap was not provided at the hand washing lavatory at 3 of the 5 bar sinks.
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. - 6-301.12 - No disposable towels were provided a the hand washing lavatory at any of the 5 bar sinks.
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 - 6-501.11 - Ceiling tile hanging down above walk-in.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.16 - Mops and brooms not hung up to air dry. Mop area left of dishwasher needs organizing..
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 7-102.11 - Corrected During Inspection Critical Spray bottles of chemicals in bar areas were not properly labeled.
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.
Good date-marking in walk-in. Fire suppression system current. Will re-inspect July 21st.
May 21, 2008 (Routine)
Violations:
- 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: grill, reachin freezer, fryer, oven, utensils
Clean and sanitize these surfaces for food contact. - 6-501.12 - The floor in the kitchen 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.
Recommended renewal of health department permit.
January 25, 2008 (Routine)
Violations:
- 4-501.11 - Corrected During Inspection The ice scoop was observed in a state of disrepair and damaged.
Repair the ice scoop 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 ice scoop, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 4-501.14 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance. - 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: ice machine
Clean and sanitize these surfaces for food contact. - 4-903.11 - Repeat Bar glasses were found stacked on glasses.
Store glassware in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 6-301.11 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the bars
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. - 6-303.11 - Less than 50 foot candles of light was noted in the exhaust hood
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
Recommended renewal of health department permit.
February 22, 2007 (Routine)
Violations:
- 6-202.11 - Light bulb in walkin not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistent bulb. - 6-301.12 - No disposable towels were provided a the hand washing lavatory in the front of the kitchen.
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 - 6-501.11 - Near bar keg cooler door, and white reachin freezer are not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.12 - Repeat Floors in the near bar and wait station 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.
October 30, 2006 (Routine)
Violations:
- 4-501.11 - Repeat The door gasket of the prep unit is (missing, damaged).
Repair or replace the prep unit door gasket in accordance with the manufacturer's specifications. - 4-501.11 - Repeat Keg cooler door and kitchen reachin door were observed in a state of disrepair and damaged.
Repair the doors 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 doors, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: near bar reachin and keg coolers, far bar shelving, wait station ice machine, kitchen hood filters, grills
Clean and sanitize these surfaces for food contact. - 4-903.11 - Bar glasses were found stored on glasses.
Store glassware in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 5-403.12 - Repeat A condensate drain line servicing the near bar keg cooler was emptying liquid waste directly onto the floor of the cooler.
Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface. - 6-202.11 - Light bulb in the rear storeroom reachin not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistent bulb. - 6-501.11 - Kitchen hand basin faucet is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.12 - Repeat Near bar wall and floor, far bar floor, wait station floor and walls, dishwasher wall, ceiling tiles in the kitchen 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.
June 20, 2006 (Routine)
Violations:
- 4-501.11 - Repeat The door gasket of the prep unit is (missing, damaged).
Repair or replace the prep unit door gasket in accordance with the manufacturer's specifications. - 4-501.11 - Repeat Keg coolers, kitchen reachin, ceiling vents were observed in a state of disrepair and damaged.
Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: ice machine, storeroom freezer
Clean and sanitize these surfaces for food contact. - 5-403.12 - A condensate drain line servicing left keg cooler was emptying liquid waste directly onto the floor of the keg cooler.
Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface. - 6-303.11 - Less than 20 foot candles of light was noted in the storeroom
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 - 6-501.12 - Repeat Wait station floor and floor and walls in the kitchen and storeroom 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 08, 2005 (Routine)
Violations:
- 3-304.12 - Improper dispensing utensils improperly stored between.
Store apprpved 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. - 4-501.11 - The coke reachin and microwave doors were observed in a state of disrepair and damaged.
Repair the doors 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 doors, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: near bar shelving, glass chiller, far bar shelving, ice machine, coke reachin fan guard, dishwasher, cleanside drainboard
Clean and sanitize these surfaces for food contact. - 6-303.11 - Less than 50 foot candles of ight was noted in the wait station
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 - 6-303.11 - Less than 20 foot candles of light was noted in the coke reachin
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 - 6-501.12 - Repeat Bar floors and floor in the walkin 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.
August 15, 2005 (Routine)
Violations:
- 3-305.11 - Tip jars stored in ice bins.
Store ice where it is not exposed to splash, dust, or other contamination to prevent contamination. - 4-203.12 - The ambient (air/water) temperature measuring device (degrees F) located in the theatre upper bar reachin is not accurate.
Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use. - 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: bar shelving, ice machine, pots and pans, equipment (outsides), stove, grill, reachin freezers
Clean and sanitize these surfaces for food contact. - 6-301.12 - No disposable towels were provided a the hand washing lavatory in the theatre lower bar
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 - 6-303.11 - Less than 50 foot candles of light was noted in the exhaust hood
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 - 6-501.11 - Coving under dish machine is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.12 - Repeat Bar floor and dish machine floor drain and walkin floor in the kitchen 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.
May 23, 2005 (Routine)
Violations:
- 3-501.16 - Critical Far bar keg cooler cold holding at improper temperatures (56 degrees).
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. - 3-501.16 - Critical Milk cold holding at improper temperatures. (discarded).
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 4-204.112 - There was no temperature measuring device located in the Norva upper bar reachin.
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 - Cleanside drainboard was observed in a state of disrepair and damaged.
Repair the drainboard 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 drainboard, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: far bar shelving, ice machine, dishwasher, grill, Norva upper bar ice machine
Clean and sanitize these surfaces for food contact. - 4-903.11 - Bar glasses were found stacked on bar glasses.
Store glassware in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 5-403.12 - A condensate drain line servicing the near bar reachin was emptying into the reachin.
Unclog the condensate drain. - 6-303.11 - Less than 20 foot candles of light was noted in the Norva upper bar reachin
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 - 6-501.11 - Far bar 3 compartment sink faucet and Norva lower bar hand basin is not maintained in good repair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.12 - Repeat Floor in the near 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.
May 23, 2005 (Routine)
Violations:
- 3-501.16 - Critical Far bar keg cooler cold holding at improper temperatures (56 degrees).
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. - 3-501.16 - Critical Milk cold holding at improper temperatures. (discarded).
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 4-204.112 - There was no temperature measuring device located in the Norva upper bar reachin.
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 - Cleanside drainboard was observed in a state of disrepair and damaged.
Repair the drainboard 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 drainboard, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: far bar shelving, ice machine, dishwasher, grill, Norva upper bar ice machine
Clean and sanitize these surfaces for food contact. - 4-903.11 - Bar glasses were found stacked on bar glasses.
Store glassware in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 5-403.12 - A condensate drain line servicing the near bar reachin was emptying into the reachin.
Unclog the condensate drain. - 6-303.11 - Less than 20 foot candles of light was noted in the Norva upper bar reachin
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 - 6-501.11 - Far bar 3 compartment sink faucet and Norva lower bar hand basin is not maintained in good repair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.12 - Repeat Floor in the near 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.
February 25, 2005 (Routine)
Violations:
- 4-501.11 - Repeat The door gaskets of the reachins and prep units are (missing, damaged).
Repair or replace the door gaskets in accordance with the manufacturer's specifications. - 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: ice machine
Clean and sanitize these surfaces for food contact. - 6-501.11 - Floor drain at far bar is missing a screen.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.12 - Dishwasher wall, bar floors and piping, vent over dishwasher and floor under the dishwasher in the kitchen 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.
May 26, 2004 (Routine)
Violations:
- 3-304.12 - Improper dispensing utensils improperly stored between.
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: door gaskets, ice machine, reachin freezer
Clean and sanitize these surfaces for food contact. - 4-501.11 - The door gaskets of the keg coolers and prep units are (missing, damaged).
Repair or replace the door gaskets in accordance with the manufacturer's specifications. - 3-304.14 - Wiping cloths improperly used.
Ensure cloths used for wiping food spills are not used for any other purpose. - 6-501.11 - Kitchen walls are not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-303.11 - Less than 50 foot candles of ight was noted in the exhaust hood
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
March 03, 2004 (Routine)
Violations:
- 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: keg coolers, reachin freezers, outsides of equipment, storeroom shelving
Clean and sanitize these surfaces for food contact. - 4-501.11 - The door gaskets of the prep unit and reachin is (missing, damaged).
Repair or replace the prep unit and reachin door gaskets in accordance with the manufacturer's specifications. - 4-501.11 - Reachin shelving was observed in a state of disrepair and damaged.
Repair the reachin shelving 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 shelving, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 6-202.11 - Light bulbs in storeroom and coke case not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulbs with a coated or shatter-resistent bulb. - 6-202.15 - 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.
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