Note: Ensure inside of ice-machine is cleaned according to set cleaning schedule
No violation noted during this evaluation. | 12/02/2015 | Risk Factor | |
Discussed the following with the PIC: 1.) Sweep under racks in the dry storage area
- Fingernails - Maintenance
Observation: Food employee with artificial nails or fingernail decorations other than nail polish observed handling exposed food.
Correction: Ensure all employees who wear artificial nails or fingernail decorations other than nail polish do not handle food.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Floor of the Walk-in Refrigerator, Walk-in Freezer, and trash cans throughout the facility.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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08/11/2015 | Routine | |
Discussed the following with the MGR: removal of standing water behind equipment, MGR states the facility had been mopped a short time ago
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of debris on the following nonfood-food contact surfaces: floor of the WIF.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Inside surfaces of the large Ice-Maker was observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces of the Ice-Maker 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.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Food contact equipment, clear pans, observed stacked while wet in the WIR 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.
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03/11/2015 | Routine | |
Permit not posted in view of the public (REPEAT). CFM Certificate not transferred to Chesapeake per local ordinance (REPEAT). Permit issued. Manager will fax over completed employee health policy. Form FDA 1-B issued.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
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06/06/2014 | Routine | |
Transfer ServeSafe certificate to Chesapeake per local ordinance. Post permit and CFM certificate in view of the public.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints. Observed three employees without 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 - Cold Holding* (corrected on site)
Observation: Liquid eggs cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the refrigerator by the cookline.
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 - 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: all trashcans.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of mold.
Correction: Clean and sanitize the surface of the ice machine regularly to prevent the growth of mold.
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02/14/2014 | Routine | |
Employee Health Form 1-B left with the person in charge. Transfer ServSafe food manager certificates to the Chesapeake Health Department. Good temperature control observed.
- Non-Food Contact Surfaces
Observation: Interior/side surfaces of the fryer(s) observed in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Light Bulbs Protective Shielding
Observation: Light shield above the bulk ice machine observed missing.
Correction: Protect lights against breakage by a shield surrounding and extending beyond the bulb so only the face of the bulb is exposed.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling tiles and vents above the main food preparation line 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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04/26/2013 | Routine | |
Observations discussed for correction. Make sure to have permit and CFM certificate posted in view of the public. Good Job
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- 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 machine.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean ice buckets were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
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03/28/2012 | Routine | |
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