Active managerial control observed. Permit displayed. Discussed the following with the Certified Food Manager (CFM): 1) Written employee health and sickness policy (FDA Form 1B provided) 2) Keeping logs for internal cooking temperatures of meats 3) Transfer ServeSafe certification to Chesapeake Certified Food Manager's certification 4) Place consumer advisory for burgers in menu or table tents, mark the burger with an asterisk
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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.
- Jewelry - Prohibition (corrected on site)
Observation: Employee wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: No consumer advisory provided in the menu on the page which lists hamburgers. The hamburgers are not marked with an asterisk.
Correction: Provide a consumer advisory for the hamburgers and any other meats/foods that are served raw or undercooked or that may contain raw or undercooked ingredients. Consumer advisory templates provided to the Certified Food Manager.
- Equipment - Good Repair and Proper Adjustment
Observation: The walk in freezer door was observed in a state of disrepair and damaged. This prevents for necessary cleaning and maintenance. One drawer in the salad make station is not able to shut completely.
Correction: Repair the walk in freezer door, and the salad make station unit drawer 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 walk in freezer door, and the salad make station drawer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: Multiple soiled cups stored as clean.
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 non food contact surfaces: Monitors, monitor buttons, microwave handles and doors, interior surfaces of all make line units, faucet knobs of all handsinks, fryer stations and their respective buttons..etc
Correction: Maintain non food contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Cups 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.
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03/16/2016 | Routine | |
This was a follow up inspection from 8/6/2015. Facility has acquired new cutting boards. Work order for new door gaskets of reach in refrigerators was provided
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the walk in freezer and reach in refrigerators.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Physical Facilities in Good Repair (repeated violation)
Observation: The facility is not maintained in good repair: Damage to coving throughout facility, damage to the floor of the beer walk in refrigerator, and holes on walls.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/01/2015 | Follow-up | |
Discussed the following with the Person In Charge (PIC) : 1) Manager states cutting boards are on order for this facility 2) Door to walk in freezer still in poor repair 3) Remove ice build up in reach in refrigerators 4) FDA Form 1B provided for employee health 5) Recommend retrain employees on proper hand washing and glove use 6) Last pest control service dated 08/02/2015
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Unwrapped or uncovered food in the walk in freezer and reach in refrigerators.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Improper use of dry wiping cloths. Observed wiping cloth being used under cutting board on top of clean and sanitized prep table.
Correction: Ensure dry cloths are used for wiping food spills from tableware and carryout containers.
- Food - Miscellaneous Sources of Contamination (repeated violation)
Observation: Ice build up and water dripping into open food containers on the top of the makeline unit, and then onto food product in the bottom of the makeline unit.
Correction: Protect food from miscellaneous sources of contamination.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets to the walk in refrigerator and a reach in refrigerator are in poor repair. Observed missing screws to handle of a reach in refrigerator door.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Soiled food contact equipment and silverware stored as clean.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the soda dispensing machine and other equipment such as the fryer, grill, and wire shelving have accumulations of grime and debris. Observed the bottom of inside of reach in refrigerators were accumulated with water and food debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: The facility is not maintained in good repair: Damage to coving throughout facility, damage to the floor of the beer walk in refrigerator, and holes on walls.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Facility 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: Intake and exhaust air ducts are not being cleaned
Correction: observed dust build up on ceilings.
- 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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08/06/2015 | Routine | |
Certified Food Managers need to transfer certificates to Chesapeake Health Department.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the reach in refrigerators and reach in freezer.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly use under cutting board on prep unit.
Correction: Ensure cloths used for wiping food spills are not used for any other purpose.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Ready to eat food was observed over filled and in contact with rack in reach in refrigerator. Foods in reach in freezer observed uncovered with ice debris from freezer in contact with food.
Correction: Protect food from miscellaneous sources of contamination.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets at multiple pieces of equipment are in need of replacement. Several pieces of equipment are in need of maintenance: replace screws or handles
Correction: ice cream lid at bar detached from main piece of equipment. Hand washing sink, near ware washing, in disrepair.
- Equipment - Cutting Surfaces
Observation: The cutting boards observed throughout facility are heavily stained and scratched. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following utensils were observed soiled to sight and touch: Soiled food contact containers and silverware stored as clean.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of multiple pieces of equipment are in need of cleaning. The floor of the walk in refrigerator and walk in freezer were observed soiled.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Salad bowls 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.
- Physical Facilities in Good Repair
Observation: Restrooms are in need of repair, peeling paint, broken tiles and seal around toilets are heavily soiled and stained. Tiles in walk in refrigerator in need of 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: Facility 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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04/28/2015 | Routine | |
Transfer CFM to Chesapeake Health Department.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Tomato soup 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.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read 160 degrees
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: Plumbing connections under the water spout are leaking onto clean glassware.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair (repeated violation)
Observation: Grout throught the kitchen is not maintained in good repair and missing covine by the make units.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/10/2014 | Routine | |
Transfer certified food manager certificate to Chesapeake Health Department.
- 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the multiple cold holding units..
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: Ice bin was observed bent at the lip preventing easy cleaning.
Correction: Repair the ice bin to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to some reach in coolers are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- 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: utensils on drying racks.
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: top of ice bin and under hot holding shelving..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: Coving at prep sink is broken and separating from the wall, wall behind prep sink is separating and grout is erroding throughout kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/14/2014 | Routine | |
Permit issued
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Salsa on server line 53*, bbq sauce on cook line 73* cold holding at improper temperatures
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.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the (wash/rinse/sanitizing) tank of the warewashing machine does not appear to be functioning properly
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the cook line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Outside of oven, stove , fryers, pipes behind equipment need cleaning
Correction: Clean
- Physical Facilities in Good Repair (repeated violation)
Observation: floor tile grout eroded throughout facility
Correction: Repair/Replace to maintain structures as smooth,durable, and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: ceiling vents and surrounding tiles and wall/floor behind cook line need cleaning
Correction: Clean
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11/05/2013 | Routine | |
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Gaskets on make table torn
Correction: Replace/repair to maintain in good repair: already ordered
- Equipment - Cutting Surfaces (corrected on site) (repeated violation)
Observation: The cutting board(s) along the make units are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized: already ordered
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Exterior of fryer and components and outside of fry station and drawers need cleaning
Correction: Clean
- Physical Facilities in Good Repair
Observation: Floor tile grout has eroded throughout kitchen, wall buckled near handsink in back
Correction: Repair to maintain structures as smooth, durable, and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall behind fryers and wall beside back door need cleaning
Correction: Clean
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04/18/2013 | Routine | |
Work order in progress to replace floor tiles around walk in freezer entrance. Good temperature control and date labeling. Health Permit Issued.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food (lime/ lemon wedges) with their bare hands.
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.
- Food Storage Containers - Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: Unlabeled stir fry sauce.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the drawer under make unit where the spinach is stored is in poor repair. Observed bottom of Thermo-Kool door damaged.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: metals pans and can opener.
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: Sticker dispensers, and exterior of Traulsen refrigerator.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Frill picks were found stored in a soiled container.
Correction: Store in a clean, dry location.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed holes in wall near 3 compartment sink and paint peeling on ceiling above stall in men's room. Grout missing between floor tiles in some areas and floor damaged around entrance of walk in freezer (work order in progress).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/03/2012 | Routine | |
Restaurant representatives - add corrected or new information about Applebee's Neighborhood Grill & Bar, 1520 Sam's Cres., Chesapeake, VA 23320 »