Provide a copy of a current CFM Certificate to the Chesapeake Health Department
Observed time as a control being used for pizza
No violation noted during this evaluation. | 03/31/2016 | Risk Factor | |
Submit Proof of current CFM certification
Reminder: Permit expires October 2015
- Equipment - Good Repair and Proper Adjustment
Observation: Inside of Reach-in Refrigerators and Freezers was observed in a state of disrepair and damaged.
Correction: Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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09/11/2015 | Routine | |
Permit Issued
Provide proof of city of Chesapeake certified food manager and post certificate
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the self-serve soda dispensing machine, in contact with non-potentially hazardous food items, observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture under 3-compartment sink not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- 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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01/28/2015 | Routine | |
Permit and Chesapeake Certified Food Manager Certification must be posted within view of the public. Please renew CFM certification. Class schedule issued.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee observed not hand washing before putting on gloves to handle 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Unused or non-functioning equipment not removed from the premises. Remitter no longer used for pizza.
Correction: Remove any unused or non-functioning equipment from the premises.
- 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: floors of freezers
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: The temperature measuring device probe was not observed cleaned and sanitize before use and/or storage.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Prohibitions - Single Service (corrected on site)
Observation: Single-service or single-use items found stored unwrapped on the floor underneath equipment.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
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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12/16/2013 | Routine | |
Permit will be mailed.
- Kitchenware and Tableware
Observation: Unwrapped coffee stirrers were provided at the consumer self-service counter.
Correction: Provide wrapped stirrers or an approved dispenser for coffee stirrers at the consumer self-service counter to prevent consumer contamination of multiple stirrrers.
- Sewage - Other Liquid Wastes and Rainwater
Observation: Condensation buildup observed in one door artic air freezer.
Correction: Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in the corner of dry storage area and wall below three compartment sink 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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10/16/2013 | Routine | |
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