Discussed findings with the CFM. Noted improvement since previous inspection, continue to work on the cleaning schedule and other items discussed. The following was discussed with the CFM: (1) Ensure all food products are being stored 6 " above the floor. (2) The WIF floor was noted in need of cleaning. (3) Monitor dry storage area for issues of cross contamination. (4) Ice machine noted with a slow leak from upper unit draining onto the ice in the ice bin. (5) Inside of the ovens, wire racks and stand alone mixer were noted in need of cleaning. (6) The microwave door's shield and vent screen were noted in a state of disrepair and/or missing.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Damaged, spoiled or recalled food (strawberries) stored in a location that may cause contamination.
Correction: Prevent cross contamination by holding damaged, spoiled or recalled products in a designated area that is separate from food, equipment, utensils, linens, and single-service and single-use articles.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) Risotto (dated 10/10/15) and cole slaw (10/08/15) in the refrigerator, the food should have been discarded three and five days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The menu does not include both the disclosure and the reminder for the food items which are offered raw or undercooked to the patrons.
Correction: Include a disclosure and reminder on all menus for the food items which are offered raw or undercooked.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed the tilt skillet with soiled water and potato left in the skillet from the previous night per the CFM.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen near the WIR.
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
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of open sanitizing bucket(s) are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of sanitizing solutions should be stored in an area that is not above or in a manner which could contaminate food, equipment, utensils, linens or single service items.
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10/20/2015 | Risk Factor | |
Discussed the floors and resurfacing the floors.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The menu does not include an asterisk and description indicating which food items may be served raw or undercooked.
Correction: If beef, eggs, fish, lamb, pork, poultry or shellfish is offered to consumers raw or undercooked, a consumer advisory should be provided to inform consumers of the risks of such foods by way of a disclosure and reminder.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor tiles were noted broken and cracked and is no longer considered smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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05/28/2015 | Follow-up | |
- Critical: Package Integrity*
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping of shellstock tags noted. There was no date of when the last shellstock was sold.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use and not enough sanitizer solution noted in buckets to completely submerge wiping cloth.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food - Miscellaneous Sources of Contamination
Observation: Noted air curtains lying on top of food items in the walk-in refrigerator. Observed aprons lying in food bowls on the prep table.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Cooling* (corrected on site)
Observation: Chicken cooked on 05/12/2015 was at 56 degrees F and noted not being adequately cooled to prevent the growth of harmful bacteria. Food product was voluntarily discarded.
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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: According to the label date on the prepared ready-to-eat (RTE) potato salad in the refrigerator, the food should have been discarded five (5) days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The menu does not include an asterisk and description indicating which food items may be served raw or undercooked.
Correction: If beef, eggs, fish, lamb, pork, poultry or shellfish is offered to consumers raw or undercooked, a consumer advisory should be provided to inform consumers of the risks of such foods by way of a disclosure and reminder.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the wooden rolling pin is not durable, nonabsorbent, easily cleanable, resistant to pitting. Observe severe pits and cracks in the item.
Correction: Repair or replace the wooden rolling pin to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure
Observation: The pressure gauge for the high temperature warewash machine was above 25 PSI.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Large mixer, waffle irons, utensils and utensil container.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Wire storage racks, exterior of fryers, ovens and interior door panel of fryers, the grease drawers of the fryers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single use items were observed stored on the floor.
Correction: Store single use items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean tableware were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Tableware - Soiled and Clean Tableware
Observation: Storage of clean utensils in soiled container.
Correction: Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
- Plumbing System Maintained in Good Repair
Observation: Mechanical dish machine observed leaking onto the floor, three compartment sink & wait station area faucets leak.
Correction: Plumbing systems and components shall be maintained in good repair.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor tiles were noted broken and cracked and is no longer considered smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Lighting, Intensity
Observation: Observed two lights burned out under the hood exhaust 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 (repeated violation)
Observation: Facility noted in need of deep cleaning
Correction: to include all walls, floors, plumbing, drains, and sinks.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry.
Correction: 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.
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05/13/2015 | Routine | |
CFM is scheduled to attend recertification.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that several containers of food was not protected from cross contamination because they were not in packages, covered containers, or wrapped.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings. Opened exposed foods and the bowl of moldy cake topping was voluntarily discarded during the inspection.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the bread serving boards and several spatulas contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the EQUIPMENT 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.
- Equipment - Cutting Surfaces
Observation: The cutting board along the make unit is are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Inside ovens
Correction: Clean and sanitize these surfaces for food contact.
- 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: Spice tray, storage bins, lower shelf under the Vulcan, outside surfaces of all cooking equipment, and inside surface of the ice machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the mop sink, conduits, and pipes has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Dish racks stored on the floor not allowing for proper cleaning.
Correction: Store all equipment at least 6 inches off the floor.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under storage units especially in the rear storage room and under equipment 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned especially in the dish machine area.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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05/08/2014 | Routine | |
The cook-line make unit is in need of servicing. Cold holding temperature of the unit must be 41 degrees Fahrenheit or lower. Health permit renewal application and fee needs to be submitted to the Chesapeake Health Department. Current permit expires on 10/31/13. Provide a Certified Food Manager for the facility and/or register for the next earliest Chesapeake Certified Food Manager Course.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Container of deli meat and container of diced tomatoes in the make unit observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria (manager will discard product if not used within 4 hour time period).
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10/30/2013 | Routine | |
Some ceiling surfaces in the dishwashing area observed in need of cleaning. Cleaning improvements noticed around the cook-line equipment.
- Hand Drying Provision (corrected on site)
Observation: Disposable paper towel dispenser at the bar observed not properly working.
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 (person in charge will provide proper disposable towels until the dispenser is properly working / may just need batteries).
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06/13/2013 | Risk Factor | |
0930-Consumer Advisory on the establishment's main menu was observed corrected from last inspection.
No violation noted during this evaluation. | 04/26/2013 | Other | |
Correct above observations.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked food(s) are provided on the menu, menu board, table tent or brochure without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under the cook-line equipment and fryers 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Ceiling vent system in the dishwash area noted in need of cleaning.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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02/12/2013 | Routine | |
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