Discussed the following with the MGR: 1) Refrigerator unit gasket at bar area in need of cleaning 2) Observed broken floor tiles in the ware-washing area 3) several refrigeration units are in need of (inside) cleaning.
No violation noted during this evaluation. | 02/01/2016 | Risk Factor | |
Facility has re-grouted floors throughout the kitchen.
Ensure the floors under equipment and the inside of reach-in refrigerators get wiped out during slow times as needed.
Facility is awaiting new cutting boards.
Facility was not cooking much food product during this inspection
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned
Correction: observed dust buildup on vents and ceiling throughout the kitchen.
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10/06/2015 | Routine | |
Outstanding job on the line, with date labels, and food safety practices. Ensure all staff required to take internal food temperatures remember to sanitize the thermometer in between checking different types of foods. Walk in coolers are organized and clean. Walk in freezer is overstocked due to upcoming specials. Health Permit Renewal issued. Recommend all the ServSafe CFM certificates be transferred to Chesapeake.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Several waitresses observed not washing hands after scraping soiled dishes in the dishmachine area and before serving drinks and/or plated food.
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. Manager addressed the concerns during the inspection.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of several plastic food containers are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the food containers 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Pan stored on a clean dish area hook and the hand held can opener.
Correction: Clean and sanitize these surfaces for food contact.
- Refuse - Cleaning Receptacles
Observation: Refuse containers throughout the establishment are soiled an have an accumulation of debris.
Correction: Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor grouting is low in several areas collecting water and the floor tile in the walk in refrigerator at the walk in freezer entrance is damaged and/or missing and maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/07/2014 | Routine | |
Transfer ServeSafe certificate to city of Chesapeake per local ordinance. FDA Form 1-B issued.
- Critical: Employee Health* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands (bar fruit).
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.
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 (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor in walk in freezer.;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 prepared ready-to-eat (RTE) tomaro pesto and ranch dressing 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.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer was found in the sanitize basin at the bar sink.
Correction: Provide sanitizer at the proper concentraion and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Lighting, Intensity
Observation: Observed three lights under hood system on cookline.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair (repeated violation)
Observation: Broken tiles observed in walk in freezer.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/08/2014 | Routine | |
Transfer ServeSafe certificate to Chesapeake. Use tongs to serve fruit on bar, not hands. Provide handwashing sign in handicapped stall in restroom. Replace lights under hood on cookline. Manager is in process of obtaining estimates to repair floor grouting, broken tiles and missing coving in kitchen. Permit issued.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: bacon viniagrette 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.
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: The sheet pans in the refrigerator and several spatulas were observed cracked and in need of replacement.
Correction: Replace 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the majority of the refridgerators.
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following utensils were observed soiled to sight and touch: mixing bowls, spatulas, tootpick holders on cook line, dressing containers.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: inside of ice bin, fryer lids.
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: shelving units, sides of refridgeration equipment, dishwasher, step stool, inside of freezer, condensation inside of fridge in bar area and inside of fridge on cookline.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required
Observation: Bowls and pans 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.
- Kitchenware and Tableware (corrected on site)
Observation: Utensils observed stored soiled. Utensils on cookline observed stored where they could be contaminated by people walking past.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Cigarette butts were observed on the ground next to refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the bar. Sanitizer is not acceptable.
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.
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11/04/2013 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the Reach-in freezer and walk-in. (French fries, wings)
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.(Walk-in freezer);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Good Repair and Proper Adjustment
Observation: Cutting boards were observed in a state of disrepair and damaged.
Correction: Repair the cutting boards 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 cutting boards, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 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: (Traulsen freezer, prep unit lid).
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Veg sink faucet in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
- Physical Facilities in Good Repair
Observation: Floor tile by dish machine, rusty shelves in walk-in, lights in vent hood are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/29/2013 | Routine | |
This establishment was approved for permit.
- Critical: Adulterated - Discarding Unsafe - Adulterated or Contaminated Food* (corrected on site) (repeated violation)
Observation: Unsafe old and moldy tomatoes,cucumbers, and lemons has not been discarded or rendered unusable.
Correction: Discard or render unusable food that is found to be unsafe or adulterated. Voluntarily threw away a box of tomatos,cucumbers and about 5 lemons.
- Equipment and Utensils - Good Repair and Calibration
Observation: Plastic storage containers was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair the plastic storage containers to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: food slicers.
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: shelving.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor and wall surfaces 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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02/29/2012 | Routine | |
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