Post Certified Food Manager certificate in plain view.
- Equipment - Cooking and Baking Equipment
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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the ceiling air vent, outside surfaces of the dishwasher and refrigerator gaskets have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination by being placed on the floor.
Correction: Store single service items at least 6" off of the floor surface.
|
12/08/2015 | Routine | |
Permit displayed. Certified food manager (CFM) present. Active managerial control observed. Facility organized and clean. Spoke with CFM regarding labeling, and warewashing maintenance.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers observed on the spice rack in the kitchen.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The interior surfaces of the mechanical warewashing machine are soiled with limescale, that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
|
08/25/2015 | Routine | |
Permit displayed. Certified food manager (CFM) present. Previous violations corrected. Active managerial control observed. Facility well maintained and clean.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The interior surfaces of the mechanical warewashing machine are soiled with limescale that may decrease the effectiveness of the unit.
Correction: Increase the frequency of limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
|
04/20/2015 | Routine | |
Health Permit renewed.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Employee drinking containers improperly stored.
Correction: Employees may drink from a closed beverage container(lid and straw) if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employee holding plates with thumb on food contact surface.
Correction: Do not touch food contact surfaces while transporting plates, cups, silverware,....
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employee observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: According to the date on the commercially processed ready-to-eat (RTE) sour cream and yogurt in the refrigerator, the food should have been discarded days to weeks ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. *Use FIFO to ensure foods are used in the order in which they are received.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: *RTE sliced ham that was frozen and then thawed was not redated to track the product's 7 day use period.
Correction: *Must account for the time RTE foods are frozen by properly date marking them when thawed.
- Equipment - Good Repair and Proper Adjustment
Observation: Microwave oven was observed in a state of disrepair(rusty and burned).
Correction: Repair or remove the microwave oven noted.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The interior surfaces of the mechanical warewashing machine are soiled with , limescale that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the following: stove drip trays, warmer, steam table bottom, prep table shelves and drawers, all walk in refrigerator racks.
Correction: Clean and sanitize these surfaces.
- Handwashing Signage/Handwashing Facilities
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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Half wall at cookline, some ceiling vents and floor areas 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Employees are storing puses with food, single service in cabinets, not using the designated area or lockers provided.
Correction: Store all employee belongings in the designated area provided.
|
12/11/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored with ground beef.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the milk crates used as storage shelves in walk-in 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 - Good Repair and Proper Adjustment
Observation: Dish machine temperature gauge was observed in a state of disrepair and damaged.
Correction: Repair the gauge 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 gauge, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. +500 ppm
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- 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: pans
Correction: Clean and sanitize these surfaces for food contact.
- 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: large mixer, can opener,fryer units, and juice dispencer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of Pinsol are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of Pinsol must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
05/15/2014 | Routine | |
Permit issued.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with limescale that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- 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: exterior of dishwasher, shelf above 3-compartment sink, exterior of fryer and cooking equipment.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling vents throughout the kitchen, floors behind cooking equipement, floor underneath ice machine and waiting station 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.
|
12/31/2013 | Routine | |
CFM recertified June 2013. Corrective actions taken during inspection.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the Hobart refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer and mixer.
Correction: Clean and sanitize these surfaces for food contact.
- 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: interior of the ovens.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: Ceiling in storage room 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
|
07/08/2013 | Routine | |
Overall the kitchen was clean and organized. Permit Issued.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the quaternary ammonium chemical sanitizing solution(s).
Correction: Obtain a proper working test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
|
12/06/2012 | Routine | |
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed two unlabeled containers of chemicals.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
02/28/2012 | Routine | |
Restaurant representatives - add corrected or new information about Cedar Manor Assisted Living, 1324 Cedar Rd., Chesapeake, VA 23322 »