Heealth Permit renewed.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Rest room walls, doors, oven hood filter and some 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.
- Toxics - Separation of Toxics
Observation: Containers of cleaners observed stored by single service cups in store room.
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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10/16/2015 | Routine | |
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled bulk food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used at the dish sinks and in the wiping cloth solution was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of 50-100 parts per million with a water temperature of 75°F.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Windows and sills behind front counter, ceiling vent, exhaust filter 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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06/11/2015 | Routine | |
Good job!
- Equipment and Utensils, Air-Drying Required
Observation: Clean items 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor in mop closet, window sills in front counter area, rest room fan covers, one rest room door 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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02/10/2015 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Soup noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Break down large containers of food into smaller shallow pans to cool quicker. 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.
- Plumbing System Maintained in Good Repair
Observation: Faucet at dish sink in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Mop room floor, kitchen ceiling, front windows and sills, rest room door,... 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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09/29/2014 | Routine | |
One manager certification expires in June, class schedule provided. Ensure that single service items are not reused for any food storage purpose.
- Equipment - Good Repair and Proper Adjustment
Observation: Shelf holding microwave oven is no longer smooth and easily cleanable.
Correction: Repair or replace the shelf 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 (repeated violation)
Observation: Observed accumulations of food deposits or other soil on the following: some kitchen and service area shelves and cabinets.
Correction: Clean and sanitize these surfaces.
- 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 in Good Repair
Observation: Splashguard at front hand sink 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: Walls(and attached equipment or decorations), floors, doors, windows 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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06/06/2014 | Routine | |
Good job on labelling food for retail sale.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Shelf brackets and baskets over three compartment sink observed rusty, in a state of disrepair.
Correction: Repair/replace these items to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer in need of replacing.
Correction: Provide a new, metal stem food thermometer(0-220F).
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of food deposits or other soil on the following: pot holders, front cabinets, store room shelves.
Correction: Clean and sanitize these surfaces.
- 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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Rest room behind facility noted in need of cleaning.
Correction: Keep rest room facilities clean, stocked, and maintained.
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02/13/2014 | Routine | |
Health Permit renewed.
- Food - Food Labels (repeated violation)
Observation: Quiche packaged in the establishment is not labeled in accordance with Law.
Correction: Food packaged in a food establishment shall be labeled as specified in Law including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.
- Equipment - Good Repair and Proper Adjustment
Observation: Racks over the three compartment sink are rusty, in a state of disrepair.
Correction: Resurface or replace the racks.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the following: some kitchen shelves, slicer, store room shelves.
Correction: Clean and sanitize these surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service coffee stirrers unprotected from contamination.
Correction: Dispense stir sticks either individually wrapped or from an enclosed dispenser that gives one at a time.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Handwashing facility in kitchen noted in need of cleaning.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Toxics - Separation of Toxics
Observation: Containers of cleaners on store room shelves 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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10/17/2013 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed BBQ in the refrigeration unit was not properly dated for disposition (no 'prep' or 'use by' date indicated).
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.
- Food - Food Labels (repeated violation)
Observation: Insufficient information is provided on the label of the quiche and sausage gravy packaged in the food establishment.
Correction: Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food,6. nutrition labeling and, 7. for any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing faucet at front service area noted in need of cleaning.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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06/14/2013 | Routine | |
*ONE MANAGER CERTIFICATION HAS EXPIRED, CLASS INFORMATION PROVIDED. GOOD JOB!
No violation noted during this evaluation. | 02/14/2013 | Risk Factor | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the following: bulk plastic containers, drawers, shelves, bottom of the oven, pot holders, pantry area,...
Correction: Clean and sanitize these surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen floor, doors 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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03/20/2012 | Routine | |
Restaurant representatives - add corrected or new information about Bergey's Breadbasket, 2207 Mt Pleasant Rd., Chesapeake, VA 23322 »