Discussed findings with the PIC.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the warewashing area was being used for purposes other than washing hands
Correction: noted chemicals being stored in the basin.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the kitchen area was observed with ice being dumped in the basin.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing in the warewashing area.
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 (repeated violation)
Observation: No disposable towels were provided at the hand washing sink in the warewashing area.
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
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: QUAT sanitizing solution concentration at the three compartment sink was too high with a reading >400 ppm and does not meet the requirements of 40 CFR 180.940
Correction: Utilize only the sanitizing solution concentration that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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09/29/2015 | Risk Factor | |
Discussed the following with the CFM: Methods to prevent mold/mildew growth on certain surfaces. The facility was clean and organized.
No violation noted during this evaluation. | 08/24/2015 | Risk Factor | |
Transfer VB CFM Certificate to Chesapeake.
- Physical Facilities in Good Repair
Observation: Floor tiles near mop sink 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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09/19/2014 | Routine | |
Post health permit and food manager certificate in place of business transactions. Transfer the food manager certificate to Chesapeake. Damaged floor tiles and door frame are scheduled for repairs. Very clean, organized, and well maintained facility.
- 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
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the three compartment sink area.
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 three compartment sink area.
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
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the three compartment area hand sink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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04/24/2014 | Routine | |
Currently the facility does not have a registered certified food manager. Provide a staff member that is a certified food manager and/or attend an approved certified food manager class and provide documentation to the Chesapeake Health Department. Quat sanitizer and test strips available.
- Handwashing Cleanser - Availability
Observation: Soap not provided at the handsink in the warewashing area.
Correction: Provide proper handsoap.
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09/19/2013 | Routine | |
Post and/or provide a certified food manager certificate and register the CFM with the Chesapeake Health Department. According to owner, a staff member is also scheduled to take the certified food manager course soon.
- Physical Facilities in Good Repair
Observation: Floor tiles under the handsink 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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04/09/2013 | Routine | |
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