Permit displayed. No current certified food manager present during inspection. Spoke with Person in Charge (PIC) regarding the following: 1) Written employee health policy 2) Certified food manager's (CFM) certification expired (according to ServeSafe expiration date
- 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.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Chicken (cooked in the rotisserie) was not cooked to a sufficient temperature (ranging from 60 - 140 F) and time to eliminate pathogenic bacteria.
Correction: Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Mac and Cheese hot holding at improper temperatures (63 F).
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment - Cutting Surfaces
Observation: The cutting board along the prep sink is 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.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Chemical sanitizer immersion time was not adequate for quaternary ammonium sanitizing solution.
Correction: Provide quaternary ammonium at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time (at least 30 seconds).
- Critical: Plumbing System Maintained in Good Repair* (repeated violation)
Observation: The cold water knob of the hand washing sink located in the back is not operational.
Correction: Repair cold water knob for the hand washing sink located in the back. Employees working by the ware washing area and the prep sink, need to have a properly functioning hand washing to clean and sanitize their hands.
|
01/12/2016 | Routine | |
Permit displayed. Certified food manager (CFM) present. Active managerial control observed. Facility organized and clean. Spoke with CFM regarding the following: 1) Written employee health policy (FDA form 1B provided) 2) Certified food manager's (CFM) certification expired (according to ServeSafe expiration date
- Hair Restraints - Effectiveness (corrected on site)
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
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken patty (122 F at the customer service bar), chicken patty (125 F at in the reach in warmers), and chicken legs (120 F in the warmers) 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: Ice machine was observed in a state of disrepair and damaged.
Correction: Repair the ice machine 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 ice machine, 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 non-food contact surfaces: Dough mixer
Correction: Maintain non food-contact surfaces of equipment clean.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Critical: Plumbing System Maintained in Good Repair*
Observation: The cold water knob of the hand washing sink located in the back is not operational.
Correction: Repair cold water knob for the hand washing sink located in the back. Employees working by the ware washing area and the prep sink, need to have a properly functioning hand washing to clean and sanitize their hands.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary Ammonium (0 ppm in wiping cloth solutions) being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize quaternary ammonium at the proper concentration (150 - 400 ppm) that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Person in Charge corrected wiping cloth solution to 150 ppm.
|
10/15/2015 | Routine | |
Permit issued. *REPEAT: TRANSFER CERTIFIED FOOD MANAGERS CERTIFICATE TO CITY OF CHESAPEAKE*
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods cold holding at improper temperatures in the make unit.
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.
- Critical: Time as a Public Health Control*
Observation: Chicken for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- 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.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the plastic storage containers used to store food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces.
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the hand sink next to the ice machine is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: Coving under drive thru window is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
09/29/2014 | Routine | |
Transfer CFM to Chesapeake Health Department and post in the view of the customer.
- Thawing (corrected on site)
Observation: Improper methods used to thaw squash base. Thawing in standing water in prep sink.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: The sanitizer container at 3 compartment sink was empty and there were no traceable amounts of sanitizer in the 3 compartment sink
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
07/11/2014 | Routine | |
Post certified food managers certificate in the view of the customer and transfer to the Chesapeake Health Department.
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
Observation: Employees 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
- Food Storage - Clean and Dry Location (corrected on site)
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.
- Equipment and Utensils, Air-Drying Required
Observation: Equipment was 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items found stored on the floor in outside dry storage area.
Correction: Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Physical Facilities in Good Repair (repeated violation)
Observation: Grout in kitchen is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
04/17/2014 | Routine | |
Permit issued
Bring Serv Safe Certificate to Chesapeake Health Department to register.
- Hair Restraints - Effectiveness
Observation: Employees 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
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor tile grout had eroded throughout facility
Correction: Repair/Replace to maintain structures as smooth, durable, and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Vents in ceiling in back need cleaning
Correction: Clean
|
10/29/2013 | Routine | |
Do not store personal items such as cell phones or markers on food or food contact surfaces
Permit issued.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Tomatoes on make table 45-50*, butter blend at self service 47*-50*
Correction: Move food to a cooler capable of holding at <=41*
- Kitchenware and Tableware (repeated violation)
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.
- Physical Facilities in Good Repair
Observation: Floor tile grout in kitchen and holes in wall in ladies restroom
Correction: Repair or Replace to make structures smooth, durable, and easily cleanable
|
12/20/2012 | Routine | |
Restaurant representatives - add corrected or new information about Boston Market #1225, 1300 Greenbrier Pkwy., Chesapeake, VA 23320 »