*REGISTER YOUR MANAGER CERTIFICATION AT THE CHESAPEAKE HEALTH DEPT, ROOM 238 AND POST CERTIFICATE RECEIVED IN CUSTOMERS' VIEW.
- Good Repair and Calibration of Thermometers
Observation: Observed thermometer in the lowboy is not accurate.
Correction: Provide an accurate thermometer in the unit.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Box fan and ceiling vent 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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12/31/2015 | Routine | |
*Provide a Chesapeake registered, certified manager for the facility. Post the certification in the customers' view. Class schedule provided.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: No certified manager provided.
Correction: The permit holder shall provide a Chesapeake registered, certified manager to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Jewelry - Prohibition
Observation: Employee wearing jewelry on their arms and hands 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.
- Food Preparation
Observation: Food is subject to environmental sources of contamination during preparation--no splash guard between prep table and hand sink.
Correction: Protect unpackaged food from environmental sources of contamination during preparation--install a splash guard between hand sink and prep table..
- Temperature Measuring Devices
Observation: The temperature measuring device in the Coke 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.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling vents, some ceiling tiles, and hanging fans 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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07/21/2015 | Routine | |
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination, food contact surfaces exposed on shelf under hot wells.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser or inverted on a sanitized surface..
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. *Sign provided
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02/02/2015 | Routine | |
*Health Permit renewed. Register your manager certification at the Chesapeake Health Dept, Room 238 ($15 fee = 3 year registration) and post certificate received.
- Thawing (corrected on site)
Observation: Improper method used to thaw roast beef (in hand sink).
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Good Repair and Calibration of Thermometers
Observation: Observed thermometer in walk in cooler is not calibrated to ensure accuracy
Correction: Calibrate/repair thermometer according to manufacturer's specification as necessary to ensure accuracy
- Plumbing System Maintained in Good Repair
Observation: Backflow preventor by water filters observed leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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10/08/2014 | Routine | |
Provide and post Chesapeake Manager Certification(s) in customers' view.
- Critical: Person in Charge - Assignment of Responsibility* (repeated violation)
Observation: No certified manager provided.
Correction: The permit holder shall provide a Chesapeake registered, certified manager to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Equipment - Good Repair and Proper Adjustment
Observation: Some plastic lids have crazing. are in a state of disrepair.
Correction: Remove lids(and any containers) with cracks running through them.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: Some kitchen ceiling tiles have been replaced with ones that do not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Replace noted tiles with ones that are: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Toxics - Separation of Toxics
Observation: Spray bottles of cleaner hanging on single service item storage rack, are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaners must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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08/28/2014 | Routine | |
*Monitor equipment temps closely, take corrective action as needed. **Certification class schedule provided. Provide a certified manager or attend an approved class.
- Critical: Person in Charge - Assignment of Responsibility* (repeated violation)
Observation: No certified manager provided.
Correction: The permit holder shall provide a Chesapeake registered, certified manager to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Milk in the Coke refrigerator cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Repair/recalibrate dispenser. Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Indoor Areas - Surface Characteristics
Observation: Some kitchen ceiling tiles have been replaced with ones that do not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the noted tiles with ones that are: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Ceiling vent over oven 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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05/05/2014 | Routine | |
*PROVIDE A CHESAPEAKE REGISTERED, CERTIFIED MANAGER FOR THE FACILITY. POST THE CERTIFICATION.** Maintain foods in the Coke refrigerator < 41F.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: No certified manager provided.
Correction: The permit holder shall provide a certified manager to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Meatballs hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the under counter refrigerator.
Correction: Provide a temperature measuring device in the front of all cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration(>400ppm today).
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.* Have the dispenser recalibrated.
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01/09/2014 | Routine | |
*Manager registered for the October certification class. Health permit renewal in October.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in the undercounter refrigerator cold holding at improper temperatures.
Correction: Discard the potentially hazardous foods that have exceeded 41F for four hours or more. Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: A number of plastic containers and lids observed in a state of disrepair.
Correction: Remove all damaged equipment.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration (>400ppm today).
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. Have system recalibrated for accuracy.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the following: drink station cabinet and all contents, microwave, condiment trays.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service drink lids displayed with food contact surface exposed and unprotected from contamination.
Items observed soiled in bins under drink station.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
Discard all soiled items.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors, mats, ceiling tiles and vent over oven 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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09/24/2013 | Routine | |
Register the manager's ServSafe certificate at the Ches. Health Dept, Room 238. $15 fee = 3 year certification, post in customers' view.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service platter lids observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted/in an approved dispenser.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor around some 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.
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06/05/2013 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: Bottom shelf of prep table is rusty, in a state of disrepair.
Correction: Repair the shelf to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Ceiling vent by prep line 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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02/28/2013 | Routine | |
Restaurant representatives - add corrected or new information about Subway Restaurant, 109 Gainsborough Square #1, Chesapeake, VA 23320 »