Discussed the following with the CFM: (1) Interior of oven cleaning schedule. (2) Ensure all foods are properly covered in the chest freezer. (3) The cleaning procedure of certain kitchen utensils and tableware.
No violation noted during this evaluation. | 02/09/2016 | Risk Factor | |
Discussed the following with the CFM: (1) Monitor the refrigerator to ensure the unit is maintaining 41 F or below. (2). The kitchen was clean and organized.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Damaged, spoiled lettuce stored in a location that may cause contamination.
Correction: Prevent cross contamination by holding damaged, spoiled or recalled products in a designated area that is separate from food, equipment, utensils, linens, and single-service and single-use articles.
- Thawing (corrected on site)
Observation: Improper methods used to thaw chicken.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Equipment - Good Repair and Proper Adjustment
Observation: The mechanical dish machine's final rinse temperature display would not operate correctly.
Correction: Repair the mechanical dish machine's final rinse temperature display 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 mechanical dish machine's display, 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: Inside of oven.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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10/16/2015 | Routine | |
No food preparation was observed during this inspection.
No violation noted during this evaluation. | 05/28/2015 | Risk Factor | |
Discussed the following with the PIC: (1) Labeling of food containers, (2) The status of the mechanical dish machine, which a repair and/or replacement order as been placed, (3) Monitoring the sanitizing concentration strength vs water temperature, (4) The facility's dented can policy, (5) The facility's cooling methods and/practices for the cooked pasta. Note: The PIC is currently enrolled for the next CFM course.
- 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.
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils observed being stored with the food- or lip-contact surfaces are not protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under the pantry shelving was 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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10/29/2014 | Routine | |
Health Permit renewed. *Facility needs more freezer storage capacity or to receive smaller food deliveries more often. Sample Employee Health Policy and Certification Class Schedule provided.
- Hands - Where to Wash
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in the first refrigerator(on highest setting) cold holding at improper temperatures.
Also freezer in same refrigerator overloaded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. *Service or replace the refrigerator.
- Equipment - Good Repair and Proper Adjustment
Observation: Warewashing machine is not functioning properly .
Correction: PRIOR to using, have the warewashing machine serviced to restore proper operation.
- Equipment - Good Repair and Proper Adjustment
Observation:
Microwave oven and stove top are rusty, in a condition that prevents easy cleaining.
Correction: Repair/replace the microwave and stove top to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Warewashing Equipment, Cleaning Frequency
Observation: The surfaces of the mechanical warewashing machine are soiled.
Correction: Clean the mechanical warewashing machine.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination in the mop closet.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser. If used, discard single service items.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Mop closet and floor under pantry racks 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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07/03/2014 | Routine | |
- Food Contact Surfaces - Cleanability*
Observation: Frying pans under the stove are stained, pitted, and/or have peeling coatings.
Correction: Replace cooking equipment when it becomes scored, damaged, stained, or no longer easily cleanable.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the counter top seams and joints contains cracks, chips, or pits that can not be easily cleaned.
Correction: Seal or replace counter tops to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the back splash along the counter tops and lower shelves under the sinks and stove are damaged or contain gaps not allowing for 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 all of the cold holding refrigerators and freezers.
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: The can opener blade is rusted and dull.
Correction: Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
- Equipment - Cutting Surfaces
Observation: The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- 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: Drawer under oven, lower shelf under the sink, and lower shelf under the stove. Chest freezer has accumulation of ice and soiled on bottom.
Correction: Maintain nonfood-contact surfaces of equipment clean. Defrost and chest freezer.
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture in kitchen near dish machine and sink is not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Insect Control Devices - Design and Installation
Observation: Insect control device is located in a bin of utensils located in the cabinet under the stove.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under storage shelf, around and under dish machine and in corners 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.
- 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of a clear liquid 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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03/19/2014 | Routine | |
Quaternary ammonium test strips and
No violation noted during this evaluation. | 10/03/2013 | Routine | |
Recommend replacing the GE Refrigerator/Freezer. Product requiring temperature control (ex. milk, cheese, yogurt....etc) must be kept in the other reach in refrigerator, until the GE Refrigerator/Freezer is either replaced or repaired. Temperature of the unit must be able to maintain the proper cold holding temperature of 41 degrees Fahrenheit or less. The establishment also needs to provide a Certified Food Manager. The previous food manager is no longer on staff. A 2013 Chesapeake Certified Food Manager schedule was left with the person in charge.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Container of milk observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria (product was discarded by the person in charge).
- Sanitizing Solutions, Testing Devices (repeated violation)
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The bottom portion of the GE refrigerator/freezer was observed dented and in need of repair. The GE refrigerator/freezer door was also observed not closing tightly.
Correction: Repair the equipment 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 encrusted grease deposits or other soil on the following food contact surfaces: stove top and around the thermostat knobs of the stove
Correction: Clean and sanitize these surfaces for food contact.
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06/05/2013 | Routine | |
Good temperature control observed. Overall facility well maintained.
- 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 in the 3-compartment sink.
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.
- 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: shelving of the lower turnaround pantry
Correction: Maintain nonfood-contact surfaces of equipment clean.
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02/04/2013 | Routine | |
Good Job!
No violation noted during this evaluation. | 02/23/2012 | Risk Factor Assessment | |
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