- Critical: Person in Charge - Assignment of Responsibility*
Observation: No certified manager provided, not available at the time of inspection.
Correction: The permit holder shall provide a Chesapeake registered, certified manager to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the Pepsi refrigerator.
Correction: Provide a temperature measuring device in the front of all hot and cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Make table rack and walk in rack observed rusty, in a state of disrepair.
Correction: Repair/replace rusty racks to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the following: Pepsi refrigerator, pizza screens, make table interior, bottom shelves of prep tables, floor fans.
Correction: Clean and sanitize these surfaces.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents: large gap at bottom of side 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 Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing and rest room fixtures are unclean and not maintained
Correction: Keep handwashing and rest room facilities clean and maintained to encourage proper handwashing.
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10/26/2015 | Routine | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) turkey in the refrigerator, the food should have been discarded 14 days 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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Rusty racks in the make table and walk in cooler, the meatball container, and the food scales were observed in a state of disrepair and damaged.
Correction: Repair/replace the noted items to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Warewashing Equipment, Cleaning Frequency
Observation: The compartments and drainboards of the dish sinks observed heavily soiled.
Correction: Clean the sink compartments and drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment surfaces were observed soiled to sight and touch: scale, make table interior, Pepsi refrigerator.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the equipment washed were not observed sanitized.
Correction: After cleaning and rinsing of the food-contact surface, ALL equipment MUST be effectively sanitized before coming in contact with food and before use.
- 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 side door.
Correction: Replace damaged door sweep. 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.
- Lighting, Intensity
Observation: Numerous lights observed out.
Correction: Repair all lighting. Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Some ceiling tiles, floor grout, wall at 3 compartnment sink, walk in ceiling and fan guards, and the rest 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.
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02/25/2015 | Routine | |
| No violation noted during this evaluation. | 10/16/2014 | Complaint | |
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the soda crates 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Pepsi reach-in.
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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Linens - Specifications
Observation: Visibly soiled non food-contact linens were observed in back storage/ware washing area.
Correction: Increase the frequency of laundering of these nonfood-contact linens to prevent the transfer of pathogens.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
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: Coving by walk-in, burnt out lights are not maintained in good repair
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: Ceiling, walls, and bathroom in the facility 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.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of Sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of sanitizer must be located in an area that is not above food, equipment, utensils, linens or single service items.
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02/21/2014 | Routine | |
Permit will be issued upon receipt of application and fee. A Chesapeake registered Certified Food Manager's certificate must be posted in plain view of the public.
- Jewelry - Prohibition
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed foods in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surfaces of the crates used for shelving are smooth and easily cleanable.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: Prep table shelf is rusted and prevents easy cleaning.
Correction: Repair the EQUIPMENT 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 EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets to the pizza unit and walk-in refrigerator are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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04/23/2013 | Routine | |
Work orders being placed for necessary repairs at the time of inspection.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed open can of soda sitting on top shelf above clean dishes.
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. *Store wiping cloth buckets on a low shelf to reduce rick of cross contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Potentially hazardous food in walk in refrigerator cold holding at 44F.
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: Soap dispenser detached from wall and sitting next to handsink.
Correction: Reattach the soap dispenser to the wall.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: Observed damaged floor tiles.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Toilet Rooms - Closing Toilet Room Doors (corrected on site)
Observation: Toilet room doors are being kept open
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Unlabeled container of bleach.
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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02/28/2012 | Routine | |
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