- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The sliced turkey was not reheated to 165F to eliminate pathogenic bacteria before placing in the hot holding unit..
Correction: Rapidly reheat food for hot holding to 165°F or above before placing in the warmer.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: According to the ""consume by"" date on a few commercially processed ready-to-eat (RTE) foods in the refrigerators, the food should have been discarded days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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 (repeated violation)
Observation: Steam kettles observed leaking.
Correction: Repair/replace the kettles to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Quaternary Ammonium sanitizing solution dispensed at mop station and used in wiping cloth buckets was not at an acceptable concentration (500ppm, 115F)..
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the following: plastic walk in rack, scale, underside of solid metal shelves at some prep stations.
Correction: Clean and sanitize these surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Some kitchen wall and ceiling areas 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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01/28/2016 | Routine | |
*REGISTER CURRENT CERTIFIED MANAGERS($15 EACH) AT THE CHESAPEAKE HEALTH DEPT (ROOM 238) AND POST CERTIFICATES RECEIVED.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on some commercially processed ready-to-eat (RTE) salads in the refrigerator, the food should have been discarded days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the sanitizing tank of the warewashing machine is not operating properly.
Correction: Calibrate or replace the temperature measuring device at the sanitizing compartment so employees can routinely monitor the water temperature. *on work schedule
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Steam kettles observed leaking. One blender pitcher observed damaged.
Correction: Repair the kettles again to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. Remove damaged blender pitcher.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of deposits or other soil on the can opener and some metal lids..
Correction: Clean and sanitize the can opener and lids.
- Physical Facilities in Good Repair (repeated violation)
Observation: Some kitchen lights are 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
Observation: Floors, wall and ceiling at three compartment sink 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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10/19/2015 | Routine | |
POST CHESAPEAKE MANAGER CERTIFICATION(S) IN CUSTOMERS' VIEW.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Leak observed at steam kettle.
Some plastic containers, blender cup observed in disrepair.
Correction: Repair the leak at the steam ketlle.
Remove damaged plastic items.
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06/09/2015 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between uses at coffee station.
Correction: Ensure wet wiping cloths are stored in a container of chemical sanitizer at the proper concentration between uses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods on one side of the salad bar cold holding at improper temperatures: unit was turhed off.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Some ready-to-eat (RTE) commercially processed foods in the refrigeration units are not properly dated for disposition after opening.
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.
- Sanitizing Solutions, Testing Devices
Observation: There is no quats test kit provided in the fcoffee station for monitoring the concentration of the chemical sanitizing solutions.
Correction: Provide a quaternary ammonium test kit in the station so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Equipment observed in a state of disrepair : broken exhaust hood filter, leaking steam kettles.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the following: plate warmers, slicer(do not store cord on blade), some rolling racks in walk in, pot holders, cup holder in coffee station.
Correction: Clean and sanitize these surfaces.
- Physical Facilities in Good Repair
Observation: Wall skin and base flashing in cooks' walk in refrigerator are not maintained in good repair: holes and rust, missing flashing.
Light burned out in walk in freezer.
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: Some walk in cooler walls, the fans in dish room, and some kitchen ceiling vents 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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02/09/2015 | Routine | |
*Ensure foods on hot holding platform are maintained >135F or implement a tracking method using time as a control.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils(scoops at deli sandwich unit sitting in room temp pan of water) 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.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with limescale that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of debris in the drawer unit under the grill and on some pot holders.
Correction: Clean and sanitize these surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items (on some serving lines) observed unprotected from contamination in service area.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser or sanitized surface.
- Sewage - Other Liquid Wastes and Rainwater
Observation: Condensation leak observed in two walk in freezers.
Correction: Repair the condensate drain lines to prevent incidental contact with foods.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to two kitchen hand sinks.
Correction: Provide a refuse container for the disposal of paper towels at each hand sink.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Some wall and ceiling areas, ceiling vents, walk in floors observed 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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10/22/2014 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: Wisk attachment for the large mixer observed in a state of disrepair. Condensation leak observed in walk in freezer.
Correction: Repair or replace the noted items to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the underside of shelves over prep table in kitchen.
Correction: Clean and sanitize these surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Hallway pantry: Unwrapped single service utensils observed stored in old cardboard box . One case of single service containers stored on floor.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser at least 6" off the floor.
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06/23/2014 | Routine | |
Food service has new hot holding units and date labeling equipment. Certification class schedule provided.
- Critical: Cooling* (corrected on site)
Observation: Chicken vegetable soup noted not adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. *Soup discarded at this time
- Equipment - Good Repair and Proper Adjustment
Observation: A number of stacked muffin pans observed with a heavy build up on the back of them.
Correction: Resurface pans to restore a state of condition that allows for proper cleaning. If unable to clean, remove them.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed food deposits or other soil on some food pans stored as clean and the ice dispenser spouts in dining room.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Pans were found stacked while wet 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed sitting on store room floor and utensils on cart unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser at least 6" off the floor..
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors in remote pantry areas 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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03/24/2014 | Routine | |
*One manager's certification has expired. *Watch product expiration dates closely, discard accordingly. *Ensure newly delivered food and single service are stored properly as soon as possible.
- Equipment - Good Repair and Proper Adjustment
Observation: Some plastic containers and lids observed in a state of disrepair.
Correction: Remove damaged items.
- Non-Food Contact Surfaces
Observation: Pot holders observed in need of laundering.
Correction: Clean all surfaces at a frequency necessary to preclude accumulation of food residues.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of cleaner 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.
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12/17/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Foods in one warmer hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. * Foods relocated at this time. New warmers have been ordered.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the milk box or Glenco refrigerator.
Correction: Provide a temperature measuring device in the front of all hot and cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Condensation leak observed in one walk in freezer at the fan unit.
Correction: Repair the freezer to eliminate condensation dripping in the unit.
- Equipment and Utensils, Air-Drying Required
Observation: Food containers found stacked while wet 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.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container immediately adjacent to some hand sinks in the kitchen.
Correction: Provide a refuse container for the disposal of paper towels at each hand sink.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floors in two walk ins and the bread room are not maintained in good repair. Light fixture loose in mop station.
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: Floors in walk ins and store room 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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09/03/2013 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: Leak observed in cabinet under tea dispenser in service area.
Correction: Repair the leak to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the following food contact surfaces: overhangs at steamtable and cookline prep table, ice spout in service area.
Correction: Clean and sanitize these surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service utensils at tray line observed stored with the food-contact surfaces facing upward.
Correction: Store utensils covered or inverted (handles up) to prevent contamination while in storage.
- Physical Facilities in Good Repair (repeated violation)
Observation: Two walk in floors observed in disrepair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/14/2013 | Routine | |
Health Permit renewed.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on some commercially processed ready-to-eat (RTE) foods in the refrigerator, the food should have been discarded days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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 interior of the microwave is rusty, in a state of disrepair.
Correction: Repair the microwave to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor in Walk in Unit #2 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
Observation: Fan unit and floor in one walk in 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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01/29/2013 | Routine | |
This was an renovation inspection. The renovated area is approved to be opened.
This establishment has implemented Zone binders for each area of food preparation. These binders include: Temperature logs for cold holding and hot holding,Food set up sheets, menu's for that day, Pre-service meeting checklist and HACCP CCP checklists. This binders will be filled out every day by the retail manager.
I checked the lighting in the renovated areas and got readings of 90-100 foot candles.
The renovated areas were approved by fire and building codes.
There are hand washing signs at all 3 new hand washing sinks.
The coving that was missing is now in place.
Three refrigeration units are not in use at this time because, they need to be calibrated. Food was not being stored in these units.
No violation noted during this evaluation. | 02/28/2012 | Routine | |
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