Discussed the following with the CFM: (1) Cleaning schedules of equipment and facility. (2) Monitoring the mechanical dish machine's chlorine level. (3) When to discard utensils and food contact items. (4) The labeling of food containers.(5) Display health permit and CFM certifications for public viewing.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Observed ice cream scoop being stored in standing water at the ice cream station.
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: Cooling* (corrected on site)
Observation: Chicken prepared on 08/23/2015 were stored in plastic bags located in the WIR and noted not being adequately cooled to prevent sthe growth of harmful bacteria. When the temperature was monitored the chicken was at 42-43 degrees F. The CFM voluntarily discarded the food product.
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food was cold holding at improper temperatures in the 2-door lowboy prep unit located across from the grill area. The cooked BBQ was at 45 F, the raw hamburger was at 44 F. The CFM voluntarily relocated the food product to a working unit. The ambient air temperature of the unit was at 42 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets to the lowboy refrigeration units were in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: The two door lowboy prep unit across from the grill area was in a state of disrepair and not holding the proper ambient air temperature of 41 degrees F or below.
Correction: Repair the above mentioned equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the above mentioned equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Tableware - Soiled and Clean Tableware
Observation: Storage of clean utensils were being stored in soiled containers.
Correction: Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
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08/24/2015 | Routine | |
CFM: Carl McElhenry expires 25-Oct-2015
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk-in refrigerator.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition. (ie, black beans, ribs, pulled pork)
Correction: Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41°F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45°F mark the container with a ""consume by"" date not to exceed 4 calendar days.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the chest refrigeration in popcorn area.
Correction: Provide a temperature measuring device in all hot or 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 (repeated violation)
Observation: The door gaskets to the lowboy prep unit and the bar area reach-in refrigerator were in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- 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 - 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 - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)d When tested the Chlorine level was 0-10 ppm.
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean single service 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the popcorn area is being used as a dump station. Observed employee dumping ice in the handwashing sink.
Correction: The handwash facility identified above is to be used for washing hands only in order to prevent cross contamination and to encourage handwashing. EHS educated personnel on proper use of handwashing sinks.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing near the three compartment sink.
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
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The wall and floor around the mechanical dish machine 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 | |
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
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 astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment - Good Repair and Proper Adjustment
Observation: Make unit observed with pooling water and handle broken on pepsi fridge.
Correction: Repair the unit 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 used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Coving seperating under dishwasher.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floors throughout the facility are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters above the smoker adn ini the walk in refrigerator are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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07/23/2014 | Routine | |
Store wiping buckets off the floor.
- 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.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) FOODs in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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 Contact Surfaces - Cleanability*
Observation: The food contact surface of the large floor mixing bowl has rough surfaces where repairs had been completed and 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.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the flipped over crates used as storage shelves are not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to several of the cold holding units are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- 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: outside surfaces and inside the lower compartment of the fryers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law. Hose with spray nozzle attached under pressure.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Physical Facilities in Good Repair
Observation: Several floor tile grouting 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: Floor under dish machine and fryers 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.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of HAZARDOUS PRODUCTs are 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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04/22/2014 | Routine | |
Repair gasket to the reach in make unit.
No violation noted during this evaluation. | 10/30/2013 | Routine | |
Recommend having a professional technician to service the walk-in refrigerator. Unit is to properly cold hold product at 41 degrees Fahrenheit or less. Food product requiring temperature control is to be stored in the other cold holding unit(s) or beverage walk-in refrigerator until the walk-in refrigerator is repaired. Permit Issued
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Unopened sliced cheese, unopened deli meat, in the walk-in refrigerator observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria (product relocated to another unity by the person in charge).
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06/10/2013 | Routine | |
Transfer ServSafe food manager certificate(s) to the Chesapeake Health Department. Quaternary ammonium and chlorine test strips were available. Remember to reheat potentially hazardous product to proper temperature prior to placing on the hot holding unit.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Container of nacho cheese observed hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period (product reheated by the person in charge).
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01/30/2013 | Routine | |
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