Discussed the following with the CFM: (1) Ensure everyone is washing their hands when needed. (2) Store all personal items including food items in a separate area. Permit issued.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee failed to wash their hands upon entering the service area after returning from a break.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed foods (fruit mixes, cream coconut mixture, etc.) in the refrigeration unit was not properly dated for disposition after opening.
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.
- 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: Inside lid of the ice machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Employee Accommodations, Designated Areas (corrected on site)
Observation: Personal items and food observed stored on sheet pans and in prep area. The PIC removed items and wash/rinsed/sanitized sheet pan.
Correction: Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
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12/17/2015 | Routine | |
Discussed the following with the CFM: (1) The storage of dispensing utensils in the ice. (2) The storage of personal items. Both of these items were addressed by the CFM during this inspection. Noted improvement since previous inspection.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed foods in the refrigeration unit was not properly dated for disposition after opening.
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.
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10/22/2015 | Risk Factor | |
| No violation noted during this evaluation. | 03/24/2015 | Follow-up | |
CFM- Filipina V Ronase Exp:11/15/2015.
- Person in Charge
Observation: Child was observed in food establishment where the food preparation, food storage, and/or warewashing areas.Unauthorized individuals (Children) are not authorized to be in these areas.
Correction: Establish a barrier to food contamination by Informing employees, delivery and maintenance persons and pesticide applicators to comply with this Regulation when entering areas of the food establishment where food and food contact items are exposed. Individuals present in areas of a food establishment where food and food contact items are exposed presents a potential contamination risk.
- 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 both ice dispensing scoops were stored with handles in the ice.
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.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed buckets of icing and dough stored on the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters. In order to prevent exposure to splash, dust, or other contamination to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Fruit Mix and Cream Coconut observed at held on counter at room temperature cold holding at improper temperatures. Manufactor states items must be refrigerated after cooling. PIC states items open in morning @ 10AM which is beyond four hour limit.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed cream coconut and fruit mix in the refrigeration unit was not properly dated for disposition after opening.
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.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the bottom oven is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Personal Care Items - Storage
Observation: Personnel items stored in such a way that they could contaminate food items. Observed personal food items stored with facilities food in refrigeration and personal bags and purses on dry food items.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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02/09/2015 | Routine | |
Complete health department renewal application and return to the Chesapeake Health Department. A copy of the application was left with the person in charge. Permit will be issued upon receipt of the completed renewal application. Food coloring used for decoration of some products.
- Physical Facilities in Good Repair
Observation: Coving/tile around front of unit observed in need of repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/13/2013 | Routine | |
FDA Form 1-B left with the person in charge.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee(s) observed eating from an uncovered container in an area other than the designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: Consumption of food by employee(s) must be carried out in a designated break area away from food preparation/handling areas to prevent cross contamination.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use (wiping cloths were placed in the quaternary ammonium sanitizer bucket by the person in charge).
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device for measuring internal temperature.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
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06/10/2013 | Routine | |
No critical observations observed. One of the managers has taken the certified food manager course an is awaiting the results. Test strips were available for the quaternary ammonium sanitizer. Permit Issued.
No violation noted during this evaluation. | 12/06/2012 | Risk Factor | |
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