- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in one refrigerator cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.Discard any potentially hazardous foods that have exceeded 41F for four hours or more.
- Equipment - Good Repair and Proper Adjustment
Observation: Equipment observed in a state of disrepair: one microwave oven, two metal tables.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability or remove it.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact and nonfood-contact surfaces were observed soiled to sight and touch: bottom of salad refrigerator, sandwich unit , egg egg station, steam table, tables, carts, shelves, ice maker lid hinge area, cookline equipment.
Correction: Clean and sanitize these surfaces.
- Physical Facilities in Good Repair
Observation: Some ceiling tiles by ware washing machine are not maintained in good repair. Two lights burned out in walk in freezer.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Replace damaged ceiling tiles with a smooth, washable, nonabsorbent tile.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Some floor areas and cediling tiles 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.
- Pests - Controlling Pests* (repeated violation)
Observation: Fruit flies observed by cleaner cage/dish washing area.
Correction: Inspect premises on routine basis for the evidence of pests. .Clean and treat area in approved manner. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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11/20/2015 | Routine | |
Manager Recertification Class schedule provided. Register and post certified managers' certificates.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between uses: sitting pan of room temp water.
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: Equipment observed in a state of disrepair: front of toaster, egg station(ponding water), ice scoop holder.
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 (repeated violation)
Observation: Observed accumulations of food deposits or other soil on the following: toaster, 6 burner unit, refrigerator drawers, ice maker, scoop holder.
Correction: Clean and sanitize these surfaces.
- Plumbing System Maintained in Good Repair
Observation: Both dipper wells noted in disrepair.
Correction: Repair and maintain the dipper wells.
- Physical Facilities in Good Repair
Observation: Floor tiles at cook line are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Controlling Pests*
Observation: Fruit flies observed in the kitchen.
Correction: Inspect premises on routine basis for the evidence of pests. Treat and clean appropriately. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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08/25/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in a number of refrigerators and freezer drawers cold holding at improper temperatures
Correction: Discard all TCS foods that have exceeded 41F for four hours or more 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 drawer gaskets to the refrigerator arer in poor repair.
Correction: Repair or replace the drawer gaskets in accordance with the manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the following food contact surfaces: refrigerators, freezers, toasters, bread racks, bottom of wall mounted salad unit.
Correction: Clean and sanitize these surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the cookline hand sink.
Correction: Provide a refuse container for the disposal of paper towels at each hand sink.
- Physical Facilities in Good Repair
Observation: Door liner to the walk in cooler is seperating from the door. Condensation observed collecting in walk in freezer.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen baseboards, some ceiling tiles 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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05/27/2015 | Routine | |
*Regulate refrigerated drawer temperatures to compensate for open drawer time. Remove/replace soiled posters on kitchen equipment.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Observed chef's shirt tail contacting food on assembly line plates.
Correction: Protect food from miscellaneous sources of contamination. (Chef donned an apron).
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled: some refrigerators and freezers, small cutting board, toasters.
Correction: Clean and sanitize these surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination, food contact surfaces exposed.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities in Good Repair
Observation: Some lights out in kitchen, ceiling tile over dishwasher 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 (repeated violation)
Observation: Some ceiling tiles, floor areas under 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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02/20/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in the front open well unit cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Some ready-to-eat (RTE) commercially processed foods (i.e. philly bake) in the refrigeration units are not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices
Observation: The temperature measuring devices located in some reach ins are not easily readable.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- Temperature Measuring Devices
Observation: The temperature measuring devices in some reach ins are not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The blue plastic ice scoop holder was observed in a state of disrepair and damaged.
Correction: Replace the ice scoop holder.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: cutting boards, all cookline equipment, toasters, refrigerators, sauye pans, plastic drawers, carts, dishtables,....
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen walls, floors, and drains 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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11/12/2014 | Routine | |
Ensure cleaner bottles are clearly labeled. Post current Health Permit.
- Jewelry - Prohibition
Observation: Employee 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Whipped butter, hard boiled eggs cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: One metal table, some dish machine racks observed in a state of disrepair and damaged.
Dessert refrigerator undergoing repairs.
Dipper well drain for butter scoops to be modified.
Correction: Repair/remove/replace damaged equipment as necessary.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment surfaces were observed soiled to sight and touch: refrigerated drawer units, toasters, ice maker interior, cutting boards, salad wall refrigerator, prep tables, warmer drawer.
Correction: Clean and sanitize these surfaces.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the kitchen's metal shelves, prerinse sink, and the waitstation cabinets have accumulations of food debris.
Correction: Clean surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities in Good Repair
Observation: Physical structure is not maintained in good repair: broken baseboard tile, walk in doors are seperating, condensation leak in walk in freezer.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under equipment, some 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.
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08/13/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in the salad/condiment center cold holding at improper temperatures.
Correction: *Relocating foods to working unit, discarding TCS foods that have exceeded 41F for four hours or more. Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Some dish racks are worn out, no longer smooth and easily cleanable.
Correction: Remove worn out dish racks.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the dessert refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications. *On order
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The surfaces of the mechanical warewashing machine are soiled with food debris that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of food deposits or other soil on the following: sandwich unit, refrigerator drawers, Continental refrig, underside of solid metal shelves, skillet table, ....
Correction: Clean and sanitize these surfaces.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the front hand sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor, baseboard areas, pipes,.... 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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facility at front counter noted in need of cleaning.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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05/12/2014 | Routine | |
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use pancake batter scoops 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) In running water of sufficient velocity to flush particulates to the drain.
- Ventilation Hood System, Drip Prevention
Observation: Grease from the exhaust hood system at the cook line was observed dripping off the front of the hood and potentially onto food contact surfaces below.
Correction: Alter or repair the hood system to prevent grease or condensation from draining or dripping onto food, employees, equipment, utensils, linens, single-service, and single-use articles.
- Equipment - Good Repair and Proper Adjustment
Observation: One table leg observed in a state of disrepair(wood block under it).
Correction: Repair the table legproperly to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the Victory refrigerator near the unused waitstation is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine, dish tables, and racks are soiled with food debris.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance. Clean all surfaces in the warewashing area.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of grease deposits or other soil on the following: time stamper, control panels, hot holding cabinet, metal tables and carts,....
Correction: Clean and sanitize these surfaces for food contact.
*Properly clean and sanitize new dishware and store protected from contamination.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen walls, floor, drains, baseboards, ceiling vents, and waitstation floor 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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02/04/2014 | Routine | |
*Within 30 days provide a registered, certified manager or proof of enrollment in an approved course. 2013 and 2014 certification class schedules provided again.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: No currently certified manager provided.
Correction: The permit holder shall provide Chesapeake registered, certified manager(s) to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Package Integrity* (corrected on site)
Observation: Box of praline pumpkin seeds observed moldy (both the box and bags of product within). Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Utensils - In-Use - Between-Use Storage
Observation: In-use scoop improperly stored between uses at cookline(sitting inpan of room temp water).
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Heavily soiled wiping cloths in use.
Correction: Replace wiping cloths and/or solutions once visibly soiled. Wiping cloths shall be free of food debris and visible soil. Solutions shall be maintained at 200ppm quats.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Hamburgers in refrigerated drawer cold holding at improper temperatures.
Foods in the walk in cooler temping 44F-45F>
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The greasy cardboard box used to store tools at the grill is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Quaternary Ammonium sanitizing dispensed at the three compartment sink was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. *Reccomend replacing black tubing with clear to monitor sanitizer floow.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: crusty saute pans, toasters, one microwave, blenders, coffee cups, rack, and cart.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the plastic carts and trash cans have accumulations of grime and debris.
Correction: Clean all surfaces 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: Single service items observed unprotected from contamination under a grill and in store room.
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: Floors and baseboards 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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11/05/2013 | Routine | |
*Only one certified manager posted, expires in October. Register and post all manager certifications. Class schedule provided. Thermometer in ice cream chest unreadable.
- Food - Frozen Food
Observation: Frozen foods not maintained frozen in the drawer unit.
Correction: Ensure frozen food is maintained frozen(+/- 0 F).
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine is not equipped with a working device to warn of low sanitizer level: tubing has been removed from alarm box.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Cutting boards along the cook 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of food deposits or other soil on the following: refrigerated drawer unit, blue ice scoop holder, blender pitcher, toaster, waffle irons.
Correction: Clean and sanitize these surfaces for food contact.
- Hand Drying Provision (repeated violation)
Observation: Towel dispenser by dishwashing area not operational.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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08/06/2013 | Routine | |
- Temperature Measuring Devices
Observation: The temperature measuring devices in some reach in units are not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the small sandwich unit and refrigerated drawer unit.
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: Observed folded pieces of cardboard under prep table legs.
Cabinet door on front line noted in disrepair.
Correction: Remove the cardboard and repair the table.to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
Repair the cabinet door.
- Equipment - Cutting Surfaces
Observation: The cutting board at the steam table 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 board to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: interior of refrigerators in the cookline area, some crusty saute pans.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Some floor and baseboard areas 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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05/08/2013 | Routine | |
- Jewelry - Prohibition (corrected on site) (repeated violation)
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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between uses: dipperwell turned off at salad station.
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) In running water of sufficient velocity to flush particulates to the drain.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in the salad service unit cold holding at improper temperatures
Correction: Discard the PHF foods and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Repair the unit before use.
- Equipment Compartments, Drainage
Observation: Ice bin drain is clogged at the front drink station.
Correction: Repair the ice bin so all accumulated moisture completely drains.
- Equipment - Good Repair and Proper Adjustment
Observation: Ice scoop holder was observed in a state of disrepair and damaged. Light does not work in one refrigerator.
Correction: Replace the ice scoop holder at the ice maker. Repair the refrigerator light.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The surfaces of the mechanical warewashing machine and dish tables are soiled with food debris.
Correction: Clean the ware washing machine and all dish table surfaces. *Ensure soiled dishes are not loaded in racks over the sanitizing compartment of the three compartment sink.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following: waffle irons, grease containers and cart.
Correction: Clean and sanitize these surfaces.
- 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.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to a kitchen hand sink.
Correction: Provide a refuse container for the disposal of paper towels at each hand sink.
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the front service area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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02/06/2013 | Routine | |
Restaurant representatives - add corrected or new information about Denny's, 1409 Tintern St., Chesapeake, VA 23320 »