Permit displayed. Certified food manager (CFM) present. Previous violations corrected. Active managerial control observed. Facility organized and clean. Spoke with CFM regarding repeated violations, general cleanliness, cross contamination, and corrective actions. Transfer manager servesafe certificate to CHD.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The ready-to-eat white sugar is unsound or adulterated. A strand of hair was observed in the sugar container in the kitchen.
Correction: Ensure food is safe and unadulterated.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw chicken holding in a manner that may cause cross contamination of to ready-to-eat food (RTE) hashbrowns.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Egg wash, and liquid eggs cold holding at improper temperatures of 45°F in the one door lowboy across from the grill in the kitchen. Refrigeration unit observed at 53°F at the time of inspection.
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. Food items voluntarily discarded.
- Warewash Machine, Data Plate Operating Specifications
Observation: There is no data plate on the Eco Lab warewashing machine.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Equipment used for storage of packaged or open food items (white sugar and brown sugar) was observed with visible accumulations of soil and debris.
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the 6 drawer lowboy, and the two door lowboys have accumulations of condensate water, food and debris in the kitchen.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean storage containers were not observed stored in a position to allow air-drying on the equipment storage shelf in the kitchen.
Correction: Store storage containers in a self-draining position that allows air-drying.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Establishment noted in need of thorough, deep cleaning. All equipment, floors, walls and ceilings to be cleaned.
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling, fixtures and beams in the customer seating area are dusty and 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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03/28/2016 | Routine | |
Permit displayed. Certified food manager (CFM) present. Previous violations corrected. Active managerial control observed. Facility organized and clean. Spoke with CFM regarding inspection observations and violations.
Eco-Lab contacted about sanitizer dispenser. Refrigeration company contacted about the refrigerated drawer temperatures. Service will be provided within 12 hours. Health department permit issued to CFM. Post CFM certificate. Transfer Serve Safe to Chesapeake CFM.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Hamburger patties and chicken cold holding at improper temperatures of 46°F and 63°F respectively in the 6 drawer breakfast production line in the kitchen.
Correction: The food items in the unit were relocated to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (corrected on site) (repeated violation)
Observation: The four door Delifield unit was observed in a state of disrepair and damaged.
Correction: Repair the four door reach in 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 four door Delifield unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin. Dispenser not working at the time of the inspection.
Correction: Provide chlorine at proper concentration of 50ppm and immerse food contact surfaces to sanitizing solution for adequate time. Dispenser for the sanitizer buckets used until correct dispenser can be repaired.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic containers were found stacked while wet after cleaning and chemical sanitization on the equipment storage shelf in the kitchen.
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.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the mop sink basin.
Correction: Alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch. Corrected.
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12/23/2015 | Routine | |
Permit displayed. Certified food manager (CFM) present. Active managerial control observed. Facility organized and clean. Spoke with CFM regarding employee hygiene, food safety and general sanitation practices. Spoke with manager and food worker regarding when to wash and glove use.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the make line 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the one door lowboy next to the make line, has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
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08/13/2015 | Routine | |
Permit issued
- Equipment - Good Repair and Proper Adjustment
Observation: Dish machine has 0ppm of Chlorine. When tested with heat sticker dish temperature is reaching 180* and thus is sanitizing dishes.
Correction: Repair machine to keep Cl at 50-100ppm
- Non-Food Contact Surfaces
Observation: the dish drying racks, hand sink in dish area need cleaning
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: wall at dish table and wall at back up station need cleaning
Correction: clean
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03/02/2015 | Routine | |
Looks Good!
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered frozen shrimp in the Delfield reach-in freezer.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the salad bowl rack is 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. Remove the black plastic protective wrap.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in several reach-in 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Sald bowls, and tomato slicer.
Correction: Clean and sanitize these surfaces for food contact.
- 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: can opener bracket, salad bowl holder, walk-in freezer floor, and Delfield shrimp reach-in gaskets.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Metal drop-ins 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaning compounds 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.
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07/11/2014 | Routine | |
Permit issued.
- Equipment - Good Repair and Proper Adjustment
Observation: Plastic lids, cutting boards were observed in a state of disrepair and damaged.
Correction: Repair the plastic lids and cutting boards 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 plastic lids and cutting boards, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Plates, saucers, metal drop-ins, cutting boards, and shredder blades..
Correction: Clean and sanitize these surfaces for food contact.
- 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: metal pans used to cook potatoes
Correction: Clean and sanitize these surfaces for food contact.
- 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: Top of potato oven, Sliced tomato prep unit, under and the front of the grill, and inside fryer units.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of thesmall ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of small ice machine 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.
- Equipment and Utensils, Air-Drying Required
Observation: Metal pans 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.
- Plumbing System Maintained in Good Repair
Observation: Sprayer arm in poor repair. Removed insulation on water pipe above steam jacket kettle.
Correction: Repair and maintain all plumbing components and fixtures.
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02/19/2014 | Routine | |
All refrigeration holding proper temperatures. Good job.
- Equipment - Good Repair and Proper Adjustment
Observation: Trays and insulation on copper piping in a condition that prevents necessary maintenance and 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 - Cutting Surfaces (repeated violation)
Observation: The 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.
- 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: all warmer ledges.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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09/05/2013 | Routine | |
Excellent handwashing, date labeling and temperature control observed. Deep cleaning scheduled for cooks' line. Clean and well maintained facility. Health Permit renewal issued.
- Jewelry - Prohibition (corrected on site)
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Light bulb out under hood.
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 - Cutting Surfaces
Observation: The 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in dish area 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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03/08/2013 | Routine | |
Facility clean and well organized. Health Permit renewed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ham 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. *Food relocated to unit holding at proper temperature and maintenance technician called to repair drawers under grill*
- Equipment Compartments, Drainage
Observation: The make unit waste collection compartment is not properly sloped to eliminate pooling water.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Equipment and Utensils - Good Repair and Calibration
Observation: Plastic lids were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: Plastic and metal food bins.
Correction: Clean and sanitize these surfaces for food contact.
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02/24/2012 | Routine | |
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