Note: Facility has ordered a new makeline unit and cutting board
No violation noted during this evaluation. | 11/12/2015 | Routine | |
permit issued
Bring ServSafe certificates to Chesapeake Health Department to register &15 per
- Equipment - Good Repair and Proper Adjustment
Observation: The tile surrounding the handsink are damaged/missing and the walk in cooler is holding at 45*.
Correction: Repair surface to make smooth, durable,and easily cleanable. Repair walk in to ensure TCS food is capable of being held at <=41*
- Indoor Areas - Surface Characteristics
Observation: The indoor ceiling material located at food/cooler dry storage and both cleaning storage rooms does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture in dry storage and cleaning storage rooms not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following are in need of repair:
-ceiling tiles in storage room have water damage
-wall near floor at back door damaged
-several wall areas damaged in back hallway, food/cooler storage room, and mop room (severely), and chemical storage room has unsealed walls/holes.
Correction: Repair/Replace to maintain structures as smooth ,durable, and easily cleanable.
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10/09/2014 | Routine | |
Transfer ServeSafe certificate to Chesapeake per local ordinance. Date mark your nacho cheese and chili sauce-7 day rule applies. Kickplate for back door is on order.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of mold on the following nonfood-food contact surfaces: gaskets of food freezers in storage area.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk in refrigerator.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaning 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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05/02/2014 | Routine | |
*Health Permit renewed. Post the Chesapeake Manager Certifications in the customers' view. One manager's has expired (2011). Certification class schedule and sample employee health policy provided.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Nacho Cheese sauce below 135 degrees.
Correction: Increase cheese warmer temperature.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the following: ice maker interior and lid, scales and cabinet, Kelvinator and Continental freezers and label dispensor.
Correction: Clean and sanitize these surfaces.
- Outer Openings - Protected
Observation: Gap in bottom of storeroom door is allowing entry of vermin.
Correction: Fix door. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair
Observation: Wall in store room next to exit door is not maintained in good repair. Countertop at kitchen hand sink 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: Store room floor and ceiling tiles in cooking area 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: Pests-Controlling Pests*
Observation: Numerous fruit flies observed in bar area.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead bugs and snake was found in the control device
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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09/12/2013 | Routine | |
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