Permit displayed. Certified food manager (CFM) present. Spoke with the Person in Charge (PIC) regarding the following: 1) Written employee health policy 2) Store clean knives, tongs, spatulas, food thermometers etc, in clean and sanitized trays 3) Clean all counters and under counters throughout the facility 4) Provide working thermometer for 2 door pizza make unit 5) Post hand washing sign at the hand sink by the bakery section (sign provided) 6) Transfer current CFM ServeSafe certification to Chesapeake Certified Food Manager's Certification (repeat observation).
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken wings (116 F) at the Asian Cuisine Bar hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: Multiple soiled knives and multiple soiled food trays stored as clean.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the ovens in the sushi prep area is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitizer spray bottle used on food contact surfaces..
Correction: Provide quaternary ammonium sanitizer at proper concentration of 150 - 400 ppm and expose food contact surfaces to sanitizing solution for adequate time.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system of the Asian cook station are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Mops - Drying Mops
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.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Multiple fruit flies observed at the sushi prep area.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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01/20/2016 | Routine | |
Permit displayed. Certified food manager (CFM) present. Active managerial control observed. Spoke with CFM regarding the following: 1) Written employee health policy (FDA Form 1B provided) 2) Transfer all ServeSafe certifications to Chesapeake Certified Food Manager's certificate 3) Check for spoilage of food products stored in refrigeration units.
Health permit issued.
- Jewelry - Prohibition (corrected on site)
Observation: Employee wearing jewelry on the hand while preparing food.
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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils (scoop in tuna salad, and pizza dough roll pin) improperly stored between use.
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: Banana peppers (58 F) and jalapenos (60 F) cold holding at improper temperatures.
Correction: Keep all food containers (sandwich make unit) covered with lids to prevent lose of cold air. Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Dirty knives stored as clean, and cavity of the microwave oven.
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 non-food contact surfaces: Exterior surfaces of the pizza oven, bottom shelves of the chef station, and interior bottom of pizza make unit.
Correction: Maintain non food-contact surfaces of equipment clean.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located by the bakery section is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory by the Sushi prep 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
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system (over the fryers used for hot asian cuisine) are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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09/29/2015 | Routine | |
Keep knives at sushi station in a cleaned container and wash every 4 hours. Maintain temperatures at 41 degrees and below and do not overfill pizza make unit refrigerator. Permit issued
No violation noted during this evaluation. | 09/08/2014 | Routine | |
Transfer certified food manager certificate to the city of Chesapeake.
No violation noted during this evaluation. | 05/06/2014 | Routine | |
Permit issued
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Fried chicken breast cooling in deep pan on top of deli make(139*)
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of spray sanitizer stored hanging on cart with single service containers( are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.)
Correction: Containers of sanitizer must be located in an area that is not with food, equipment, utensils, linens or single service items.
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11/01/2013 | Routine | |
Recommend additional thermometer for inside deli case.
Permit issued
Please provide parasite destruction letter for sushi fish and pH information for sushi rice
No violation noted during this evaluation. | 12/13/2012 | Routine | |
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