Permit displayed. Certified food manager (CFM) present. Active managerial control observed. Spoke with CFM regarding the following: 1) Written employee health policy 2) Date marking all potentially hazardous foods held for more than 24 hours 3) Proper storage of in-use dispensing utensils 4) "Refrigerate after opening" on original packaging for pizza sauce - using time as a public health control
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Damage observed to walk in cooler door and nearby panel surface. Coved base observed falling off wall by pizza oven.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of sanitizer is not properly labeled.
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.
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01/06/2016 | Routine | |
*Walk in cooler broke last evening, all foods discarded or relocated as appropriate. Repair service expected at this time. **Health Permit renewed. ***Register second certified manager at the Chesapeake Health Dept, Room 238 ($15 fee = 3 year certificate) and post certificate received at that time.
- Food Storage - Clean and Dry Location
Observation: Food (bottled sodas) 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items (styrofoam boxes) 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: Restroom handsink faucet in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
- Indoor Areas - Surface Characteristics
Observation: Rug observed at back door.
Correction: Remove rug from kitchen. May use a durable, non-absorbent, easily cleanable rubber mat.
- Light Bulbs Protective Shielding
Observation: Light bulbs in some kitchen fixtures not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents: Back door propped open
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: Damage observed to walk in cooler door and nearby panel surface. Coved base observed falling off wall by pizza oven. Damaged ceiling tiles and window frames at the front of store. Restroom door and ceiling tiles at exhaust fan in disrepair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Several ceiling tiles 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.
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07/30/2015 | Routine | |
Floors look very clean. Recommend following instructions on dressings/wing sauces(Keep refrigerated/Refrigerate After Opening).
- Critical: Hands - When to Wash*
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.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container 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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Flour scoop handle observed resting in the flour.
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.
- Utensils - In-Use - Between-Use Storage
Observation: Large pizza spatula observed stored in bin at end of pizza oven with dirty pizza pans. Pizza cutter observed stored in a container soiled..
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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the Pizza Oven has 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.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling over the pizza oven is not smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Repair or replace coving behind pizza oven and around facility where coving is peeling away from wall and/or collecting flour and debris.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used. Cove floor wall juncture to no larger than a 1/32 inch space.
- Physical Facilities in Good Repair (repeated violation)
Observation: Re-seal front handwashing sink to wall and cover hole in wall under sink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of handwashing soaps and sanitizer observed stored over wash/rinsed/sanitized utensils/containers/equipment.
Correction: Containers of @HAZARDOUS PRODUCT@ must be located in an area that is not above food, equipment, utensils, linens or single service items.
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01/27/2015 | Routine | |
DISCONTINUE THE USE OF THE MAKE UNIT UNTIL IT IS REPAIRED AND CAPABLE OF MAINTAINING FOODS AT 41 DEGREES OR BELOW.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: All foods in make unit cold holding at improper temperatures
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Make unit unable to maintain foods at <41 degrees and is broken.
Correction: Repair the make unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability
- Physical Facilities in Good Repair
Observation: Holes in wall next to bathroom door and coving by pizza oven is peeling off the wall.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Hood and vent system above pizza oven is dusty and in need of cleaning and coving 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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07/14/2014 | Routine | |
*HEALTH PERMIT EXPIRED IN AUGUST 2013 (COPY OF INVOICE PROVIDED). SUBMIT APPLICATION AND $40 ANNUAL FEE TO THE CHESAPEAKE HEALTH DEPT., ROOM 238 PROMPTLY. REGISTER THE CHESAPEAKE MANAGER CERTIFICATIONS THERE AS WELL ($15 = 3 YEAR CERTIFICATE) POST IN THE CUSTOMERS' VIEW.
- Equipment - Good Repair and Proper Adjustment
Observation: Green rubber tub and plastic trays at maketable observed in a state of disrepair and damaged.
Correction: Remove the damaged items.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of peppers.
Correction: Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following: make table interior, walk in rolling racks, all kitchen wire racks, oven,.....
Correction: Clean and sanitize these surfaces.
- Critical: Plumbing System Maintained in Good Repair
Observation: Faucets at two hand sinks observed in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents: gap at bottom of back door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact 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 in Good Repair (repeated violation)
Observation: Physical structure is not maintained in good repair: wall damaged at front hand sink, rest room door and ceiling tile damaged, doorway trim to kitchen damaged.
Numerous lights observed burned out.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Repair light fixtures.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen baseboards, walls, ceiling tiles, walk in fan unit,.....all 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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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01/27/2014 | Routine | |
- Physical Facilities in Good Repair (repeated violation)
Observation: The following structures were observed in need of repair:
-the wall above the handsink and mopsink in the back has several small holes
-the wall above the prep table has some damage
-ceiling tile in employee restroom has water damage
Correction: Repair/Replace to maintain surfaces as smooth ,durable, and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The wall above pizza make table, and the ceiling tiles/vents above pizza oven are in need of cleaning
Correction: Clean
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05/20/2013 | Routine | |
Restaurant representatives - add corrected or new information about Chanello's Pizza, 109 Volvo Pkwy. 6, Chesapeake, VA 23320 »