Discontinue storing in use tongs in sanitizer bucket. Store all in use utensils with handles in food containers (e.g scoops in rice containers). Add drink display unit to log chart to monitor unit temperature. Avoid storing any TCS (time temperature control for safety) foods in the drink display unit until unit can maintain an ambient air temperature of 41 F or below.
Permit issued.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Steak (118 F) hot holding at improper temperatures at the hot line. Person in Charge (PIC) rapidly reheated the food product to 165 F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: Multiple soiled food pans stored as clean.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Multiple food pans and trays were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Mops - Drying Mops (corrected on site)
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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03/15/2016 | Routine | |
Permit displayed. Certified food manager (CFM) present. Active managerial control observed. Facility organized and clean. Spoke with CFM regarding the following: 1) Written employee health policy (FDA Form 1B provided) 2) Invert all single service items such as food tray lids and cup lids to protect from contamination (corrected during inspection) 3) Ensure utensils are properly rinsed (with no soap residue) and air dried prior to use 4) Provide beard guard/beard restraint for employees with long beards 5) Clean and sanitize adjacent surfaces of soda dispensing nozzles every time contamination occurs (corrected during inspection).
- Jewelry - Prohibition (corrected on site)
Observation: Employee wearing wrist bands arm while handling food.
Correction: Ensure employees are not wearing jewelry or wrist bands on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the grill drawer coolers.
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 - Cutting Surfaces (repeated violation)
Observation: Several cutting boards are 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.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (corrected on site)
Observation: There is no refuse container at the hand washing sink in the back.
Correction: Provide refuse container at the hand washing sink in the back.
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12/30/2015 | Routine | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Improper use of wet wiping cloths: used under cutting boards.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment only. Provide approved cutting board mats if needed.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Unwrapped sheet pans of cilantro stacked one on top of the other in the walk in cooler.
Correction: Protect food from contamination by covering it properly.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in the top of the Continental single door reach in cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in one refrigerator.
Correction: Provide a temperature measuring device in the front of all 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: Ice scoop holder is rusty.
Correction: Repair/replace the rusty ice scoop holder.
- Equipment - Cutting Surfaces
Observation: Two cutting boards observed heavily scratched, stained, 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 deposits or other soil on the following: drink and ice dispensers at self serve area, thermometer pan under grill.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination: drink lids at drink station with food contact surfaces exposed, aluminum foil pans in storage with food contact surface exposed..
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Rest room ceiling vents, kitchen walls behind equipment 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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08/07/2015 | Routine | |
**Monitor 2 door under counter refrigerator to ensure it is able to maintain a temperature of <41 degrees. Employees should not wear jewelry while preparing foods. Reseal and caulk 3 compartment sink.**Transfer ServSafe certificate to Chesapeake Health Department.
No violation noted during this evaluation. | 08/11/2014 | Risk Factor | |
Permit expired on 3/31/14. Copy of invoice printed.
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the walk in cooler.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use tongs and spatula at flat top improperly stored between use.
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.
- Temperature Measuring Devices
Observation: There was no temperature measuring/broken temoerature measuring devices in multiple cold holding units.
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.
- Refuse Outside Receptacles
Observation: Missing complete/part of refuse lid outside.
Correction: Replace the missing cover of the outside refuse container with one that is a tight fit.
- Physical Facilities in Good Repair
Observation: Grout throughout kitchen is 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: The following are in need of cleaning: behind ice machine
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: Sanitizer - Criteria/Chemicals for food contact*
Observation: Quaternary Ammonium sanitizer levels are >400ppm
Correction: Adjust sanitizing solution to 200ppm.
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04/04/2014 | Routine | |
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: spray bottle stored hanging on shelf facing napkins
Correction: chemical spray bottles must be located in an area that is not above food, equipment, utensils, linens or single service items.
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08/28/2013 | Routine | |
Permit inspection
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Equipment and Utensils, Air-Drying Required
Observation: Metal containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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03/06/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: diced tomato in walk in cooler 47*, med green sauce top/bottom make cookline 45-48*
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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03/20/2012 | Routine | |
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