Permit displayed. No Certified Food Manager (CFM). Facility organized and clean. Spoke with the Person in Charge (PIC) regarding: 1) Written employee health policy (FDA Form 1B provided) 2) Obtain CFM certification - PIC enrolled for class 3) Discontinue storing soda gun nozzle in water at the bar.
Health Permit issued.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employee 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
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in the dry storage room.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) ham and grated cheese was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. 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* (corrected on site)
Observation: The food contact surface of the spatula, tongs, and plastic food container is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace these items 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items (butter knives) observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
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10/30/2015 | Routine | |
Provide CFM and post in the view of the customer. Clean inside drawers at wood prep area. Turn down temperature on walk in refrigerator to maintain foods at <41 degrees. Permit issued.
No violation noted during this evaluation. | 10/22/2014 | Routine | |
Provide a current Chesapeake CFM and post certificate and permit in the view of the customer.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed food in the walk in 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice machine.
Correction: Clean and sanitize these surfaces for food contact.
- 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 knive drawers and ice build up in self service freezer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station next to the WIR is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory next to the WIR
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the back of the kitchen
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
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07/15/2014 | Routine | |
HEALTH PERMIT RENEWED. *REGISTER YOUR SERVE SAFE CERTIFICATE AT THE CHESAPEAKE HEALTH DEPT, ROOM 238. $15 = 3 YEAR CERTIFICATE, POST IN GUESTS' VIEW. **SAMPLE EMPLOYEE HEALTH POLICY AND FOOD SAFETY CLASS SCHEDULE PROVIDED. Thoroughly train all staff in food safety and sanitation practices.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to describe the diseases that are transmissible through food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The foodhandler observed drinking from an uncovered container in the food preparation area.
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.
- Hair Restraints - Effectiveness
Observation: Employee 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: Ice scoops improperly stored between uses.
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 a clean, protected location if the utensils are used only with a food that is not potentially hazardous.
- 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: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) sour cream in the refrigerator, the food should have been discarded days ago. *Also observed garlic herb spread from 2012 and vanilla from 2011.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Temperature Measuring Devices
Observation: There was no working temperature measuring device located in the display case.
Correction: Provide a temperature measuring device in the front of all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: When asked, foodhandler described a manual dishwashing process that did not include sanitization.
Correction: After cleaning and rinsing of the food-contact surface, ALL foodservice equipment MUST be effectively sanitized before coming in contact with food and before use.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Observed Jet Dry attached to dispensing equipment used for sanitizer at the bar sinks.
Correction: Replace the drying agent with an approved sanitizer. 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
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser at least six inches off the floor.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the kitchen hand sink(s) are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Unused sandwich unit observed in the kitchen.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items ((cleaners observed with foodservice gloves, gel fuel sitting with spices).
Correction: Containers of cleaners must be located in an area that is not with or above food, equipment, utensils, linens or single service items.
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01/24/2014 | Routine | |
Permit issued
- Physical Facilities in Good Repair
Observation: The floor in the bar area has some staining/damage
Correction: Repair/Replace to maintain structures as smooth,durable, and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The ceiling vent and surrounding tiles and corner wall by undercounter freezer in kitchen need cleaning
Correction: Clean
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12/28/2012 | Routine | |
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