Health Permits are not transferable. Submit an application and permit fee to the Chesapeake Health Department, Room 238 promptly.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Microwave oven door handle at Station #2 was observed in a state of disrepair and damaged.
Correction: Repair the handle to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
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03/03/2016 | Routine | |
Ensure spray bottle labels are legible. Properly store sterno away from food, single service, and clean equipment.
- Equipment - Good Repair and Proper Adjustment
Observation: Handle on one serving area microwave observed in a state of disrepair and damaged.
One rubber spatula observed damaged.
Correction: Repair the handle to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
Remove damaged spatula.
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12/07/2015 | Routine | |
Good job!
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloth solution not at an acceptable concentration.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration (150-400ppm quats) between uses. Do not place soapy cloths in the solution.
- Equipment - Good Repair and Proper Adjustment
Observation: Lid for the food chopper observed in a state of disrepair and damaged.
Correction: Replace the chopper lid to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
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09/03/2015 | Routine | |
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Condensation observed dripped and frozen on several open boxes of food in the freezer.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The pork roast was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Foods in the warmer hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Substantial condensation leak observed at the walk in freezer fan unit.
Correction: Repair the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- 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: microwave ovens and ice machines at dining stations, slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the prerinse sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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06/08/2015 | Routine | |
*Ensure stem thermometers are cleaned and sanitized before each use. Check/service freezer at Station 1 before use.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled: slicer, microwave interiors and ice dispensers at serving stations.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor drain at dishwasher, ceiling vent over dish sinks 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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03/13/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Plastic drink urns observed in a state of disrepair.
Correction: Remove damaged items.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the following: some microwaves, ice machines, cabinets, counter at service area #2.
Correction: Clean and sanitize these surfaces.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of sterno fuel are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of sterno must be located in an area that is not above food, equipment, utensils, linens or single service items.
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12/03/2014 | Routine | |
*BOTH MANAGER CERTIFICATIONS HAVE EXPIRED, RECERTIFY PROMPTLY. COURSE SCHEDULE PROVIDED.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (many dented food cans on store room rack).
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the warmer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Drink dispensers observed in a state of disrepair and damaged.
Correction: Remove/replace cracked drink dispensers.
- Equipment - Good Repair and Proper Adjustment
Observation: Door handle on warmer is loose.
Correction: Repair warmer door handle.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed ice dispensers, ice scoop holder and panel in ice maker in need of cleaning.
Correction: Clean and sanitize these surfaces for food contact.
- Sewage - Other Liquid Wastes and Rainwater
Observation: A condensate drain line was dripping onto food products in the walk in freezer.
Correction: Repair the condensate drain line to prevent incidental contact with foods.
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09/04/2014 | Routine | |
Good job. Health Permit renewed.
- Physical Facilities in Good Repair
Observation: Peeling, soiled caulk at top of rinse sink by warewashing machine.
Correction: Remove old caulk, clean and recaulk top edge of sink.
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05/29/2014 | Routine | |
*Due to flu within the facility, foodservice staff are prohibited from entering the 4 units and serving at the dining sites. Food is delivered to the door of each unit and nursing staff distribute to residents. Normal service will resume 48 hours after last new case.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the dishroom.
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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02/24/2014 | Routine | |
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a new, complete quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Quaternary Ammonium sanitizing solution dispensed at the three compartment sink was not at an acceptable concentration(>600ppm today).
Correction: Recalibrate dispenser. Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: There is no refuse container at the area immediately adjacent to the kitchen hand sink.
Correction: Provide a refuse container for the disposal of paper towels at each hand sink.
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11/25/2013 | Routine | |
Dishwasher down for repair, service contacted. Hand wash signs provided for satellite service areas.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: ice scoop and bucket, 5 ice makers, microwave ovens.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Store room walls 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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08/26/2013 | Routine | |
Discard deteriorated, sprouting onions in store room.
- Jewelry - Prohibition
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.
- 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
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the kitchen hand sink.
Correction: Provide a refuse container for the disposal of paper towels at each hand sink.
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05/22/2013 | Routine | |
Good job. Ensure that butter servings are maintained <41F until served.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
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02/21/2013 | Risk Factor | |
Good job, well maintained and clean facility.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers in dry storage.
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.
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
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02/23/2012 | Routine | |
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