Permit displayed. Certified food manager (CFM) present. Facility organized and clean. Spoke with CFM regarding the following: 1) Written employee health policy 2) Discard/replace non-stick pans that do not have a smooth, and cleanable surface (multiple pans by the grill with peeling coatings) 3) Clean interior of the microwave oven by the grill 4) Current ServeSafe certificate to expire end of May, 2016
- 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.
- Critical: Cooling* (corrected on site)
Observation: Chicken (46 F, prepped on 1/12/2016) noted not being adequately cooled to prevent the growth of harmful bacteria. Person in Charge discarded product.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw chicken (51 F) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Cutting Surfaces
Observation: The cutting boards along the Southwest 4 drawer cooler 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.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 150 F while the actual temperature was 115 F.
Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
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01/13/2016 | Routine | |
Permit displayed. Certified food manager (CFM) present. Facility organized and clean. Spoke with CFM regarding the following: 1) Training employees on correctly setting up and utilizing the 3 compartment sink 2) Store all wiping cloths in sanitizing solution 3) Repair grout by the fryers (broken tiles) 4) Repair wall across fryers 5) Air dry all food thermometers stored in sanitizer or store separately in a cleaned and sanitized container 6) Keep lid of dumpster closed at all times 7) Clean gaskets of all walk in refrigerators 8) Clean wall adjoining the 3 compartment sink 9) Transfer current ServeSafe certificate to Chesapeake Certified Food Manager's Certificate .
Health permit issued.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the produce (green bell peppers) walk in refrigerator.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machines (inside kitchen and at bar) was below the minimum allowable level of 180ºF. The thermometers read 178 F.
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following utensils were observed soiled to sight and touch: Knives on magnetic strip across grill, interior of large ice machine in the kitchen, and cavity of microwave ovens.
Correction: Clean and sanitize these surfaces for food contact.
- Rinsing Procedures
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: For CLEAN IN PLACE equipment, a 3-step washing, rinsing, and sanitizing procedure must be observed and properly utilized.
- 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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09/28/2015 | Routine | |
Provide CFM Certificate and post in the view of the customer. Permit issued.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in top portion of make up are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in multiple cold 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
Observation: The door gasket to the condiment to go make unit is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- 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: wire racks inside oven and the ice cream well
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: Some broken floor tiles and eroding grout in parts of the kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/07/2014 | Routine | |
Transfer Certified Food manager certificate to Chesapeake Health Department.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items at self service soda station observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
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04/15/2014 | Routine | |
Permit issued
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomatoes and pico stored in produce walk in cooler cold holding at improper temperatures (46*)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior of the ice machines and ice chute of drink machine need cleaning
Correction: Clean
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the observed storing large plastic container, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the container preventing its use.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the dishwashing 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Kitchen floor tiles chipped at cook line end by fryers
Correction: Repair to maintain surfaces as smooth, durable, and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The wall behind the 3 compartment sink needs cleaning
Correction: Clean
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09/06/2013 | Routine | |
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Observed two employees on the cook line not washing hands when changing gloves after handling raw meat
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.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employee handling ready-to-eat (RTE) fruit 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following observed cold holding at improper temperatures in the kitchen make table unit:
-tomato 47*
-pork 45*
-chicken 44-46*
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the make unit in kitchen 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: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration at the bar dish machine (0ppm)
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- Physical Facilities in Good Repair (repeated violation)
Observation: The floor in kitchen is in poor repair
Correction: Per manager floor is on schedule to be replaced. Surfaces must be maintained to be smooth, durable, and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor under the fryers is in need of cleaning
Correction: Clean
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03/30/2012 | Routine | |
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