Chuck E Cheese, 4400 Peak Tr., Chesapeake, VA 23321 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Chuck E Cheese
Address: 4400 Peak Tr., Chesapeake, VA 23321
Type: Full Service Restaurant
Phone: 757 461-3152
Total inspections: 5
Last inspection: 01/11/2016

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Inspection findings	Inspection date	Type
Much improvement noted since the last inspection. Note: the area around the dish-machine in need of repair No violation noted during this evaluation.	01/11/2016	Risk Factor
Discussed the following with the MGR: Placing additional signage at the salad bar. Facility was not cooking or prepping any food items at the time of this inspection. Permit Issued No violation noted during this evaluation.	05/18/2015	Routine
Transfer CFM certificate to Chesapeake per local ordinance. Sanitizing Solutions, Testing Devices Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chlorine sanitizing solutions. Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Non-Food Contact Surfaces (corrected on site) Observation: The nonfood contact surface of the ice machine was observed moldy. Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Plumbing System Maintained in Good Repair Observation: The sink basin at the back kitchen is slow to drain. Correction: Plumbing systems and components shall be maintained in good repair. Refuse - Areas, Enclosures, and Receptacles, Good Repair Observation: The dumpster has a broken lid. Correction: Replace the broken lid for the waste storage container. Refuse - Maintaining Refuse Areas and Enclosures Observation: Trash and litter were observed adjacent to the refuse container outside the facility. Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation) Observation: Working containers of sanitizer are 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.	04/14/2014	Routine
Health Permit renewed. Provide a current, Chesapeake registered, certified manager. Post their certificate in guests' view. Critical: Person in Charge - Assignment of Responsibility* Observation: No current certified manager provided. Correction: The permit holder shall provide a 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. Utensils - In-Use - Between-Use Storage Observation: Dispensing utensil (ice scoop at ice maker) improperly stored between uses. 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. Equipment - Good Repair and Proper Adjustment Observation: Pizza paddles, dish rack, old cotton candy machine, one red cabinet door observed in a state of disrepair and damaged. Leak(?) under soda station. Correction: Replace/repair equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation) Observation: Chlorine sanitizing solution dispensed at the warewashing machine was not at an acceptable concentration. Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: ice maker interior, overhangs at pizza prep and cutting stations, scale, pan in cabinet under drink station, Correction: Clean and sanitize these surfaces. Equipment, Utensils, Linens, and Single-Service and Single-Use Articles Observation: Single service drink lids observed unprotected from contamination. 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: Kitchen floor under equipment, rest room ceiling vents 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.	09/11/2013	Routine
FDA From 1-B left with the person in charge as an employee health policy guideline. Make sure that the proper sanitizer solution is used on food contact surface. Detergent is not a food contact surface sanitizer. Correct above observations. 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 solutions. 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 - Non-Food Contact Surfaces and Utensils (corrected on site) Observation: Interior and chute of the ice machine observed in need of cleaning. Correction: Clean and sanitize the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications. Handwashing Signage/Handwashing Facilities (repeated violation) 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. Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) Observation: Chemical spray bottle container of a greenish solution observed 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 (product was labeled by the person in charge).	01/08/2013	Routine

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