Take ServSafe certificate to Health Department (748 Battlefield Blvd N) room 238 along with $15 and transfer certificate to City of Chesapeake. Some cleaning needed around facility: wall behind 3 compartment sink, hand sink, and under equipment. Use test strips to ensure sanitizer in the three compartment sink is at the correct concentration (200 ppm).
- Critical: Person in Charge - Assignment of Responsibility*
Observation: No current City of Chesapeake Food Manager's certificate in the facility.
Correction: Transfer current ServSafe certificate to the City of Chesapeake.
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03/07/2016 | Risk Factor | |
* Register Serv Safe certificate at the Chesapeake Health Department Room 238. Post Chesapeake certificate once received.
- Equipment - Good Repair and Proper Adjustment
Observation: Some plastic containers and lids were observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Remove damaged items.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following: wiping cloth buckets, several plastic pans and lids, sandwich wrap holders, day dot dispenser and cutting board at sandwich unit.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items (chicken fry sleeves) observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Plumbing System Maintained in Good Repair
Observation: Mop sink observed clogged at this time.
Correction: Repair and maintain all plumbing components and fixtures. *Manager has contacted plumbing services to come and resolve the problem.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided in the Men's restroom.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor areas, walls, ceiling tiles and ceiling vents are 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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11/17/2015 | Routine | |
Bring Certificate to CHD to transfer
- Food Storage - Clean and Dry Location
Observation: Boxes of Food stored on floor of walk in freezer
Correction: store food >=6 inches off floor
- Equipment - Good Repair and Proper Adjustment
Observation: Shelf in walk in freezer is in disrepair
Correction: Repair/Replace to ensure proper function
- Non-Food Contact Surfaces
Observation: exteriors of fryers need cleaning
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: the wall at 3 compartment sink, the ceiling vents, and floor under shelves need cleaning
Correction: clean
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06/12/2015 | Routine | |
permit issued
No violation noted during this evaluation. | 06/18/2014 | Routine | |
Looks Outstanding.
No violation noted during this evaluation. | 11/05/2013 | Routine | |
Permit issued.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of thebread racks used in the walk-in as shelving are not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces:plastic grates.
Correction: Clean and sanitize these surfaces for food contact or replace.
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06/12/2013 | Routine | |
Great Job!
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the salad reach-in unit.
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: Walk-in unit gasket was observed in a state of disrepair and damaged.
Correction: Repair the gasket 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 repair, 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 nonfood-food contact surfaces: Behind taylor unit.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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02/13/2013 | Routine | |
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