- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: storage cupboard is in need of cleaning..
Correction: Establish a cleaning schedule that will prevent an accumulation of grease and grime.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The soda fountain leaks onto the floor
Correction: Repair and maintain all plumbing components ans fixtures.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The sink basin to the hand sink in the cack kitchen is not cproperly connected to the faucet.
Correction: Plumbing systems and components shall be maintained in good repair.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the frint hand sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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08/12/2015 | Routine | |
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: The interior of the ice machine has a build up of mold. The cleaning schedule for ice machine is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which the food is maintained.
Correction: The person in charge must develop a cleaning regimen that is based on the soil that may accumulate in/on the ice machine and present this regimen to the Health Department to seek approval.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Faucet for the three compartment sink and the hand sink are in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
- Walls and Ceilings, Studs, Joists, and Rafters
Observation: Studs exposed above walk in refrigerator.
Correction: Enclose (stud, joist, rafter). Studs, joists, rafters may not be exposed in areas subject to moisture.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors 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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04/22/2015 | Routine | |
Overall, the facility is in compliance with food regulations. Noted observations and corrective actions were discussed with the person(s) in charge. Noted observations were corrected, wherever possible, during the time of the inspection.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use (ice scoop handle submerged into ice).
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cheese and sliced tomatoes are 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 (repeated violation)
Observation: The left prep unit was observed in a state of disrepair and damaged.
Correction: Repair the left prep unit 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 left prep unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors in the kitchen 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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12/05/2014 | Routine | |
Employees are reminded to monitor the sanitizer solution concentration throughout daily operations. Noted observations and corrective actions were discussed with the person in charge. A permit was issued.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomatoes and cheese are 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: The left prep unit was observed in a state of disrepair and damaged.
Correction: Repair the left prep unit 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 left prep unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 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.
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08/07/2014 | Routine | |
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