Health Department Permit issued.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Milk cold holding at improper temperatures in the milk dispensing unit.
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.
- Temperature Measuring Devices
Observation: There were no temperature measuring devices located in the walk in freezer (Norlake), walk in refrigerator (Norlake), reach in ice-cream freezer (True), and the cake display unit (Beverage Air).
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.
- Cooling, Heating, and Holding Capacities
Observation: The 1 door "Victory" refrigerator is not sufficient in number or capacity to meet the food storage demands of the establishment. Ambient temperature measured at 50 F. There is no potentially hazardous food in this unit.
Correction: Adjust the temperature in the 1 door "Victory" refrigerator to maintain food items at 41 F or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the sandwich make unit 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.
- Critical: Backflow Prevention, Air Gap*
Observation: The diameter of the air gap between the water supply inlet and the flood level rim of the 3 compartment sink is less than 1 inch.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
|
07/09/2015 | Routine | |
CFM present. Violations corrected.
No violation noted during this evaluation. | 03/03/2015 | Follow-up | |
Permit expires June 2015. No certified food manager for the establishment. Advised establishment on training schedule for January and February.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils used for ice cream, improperly stored in standing water 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cream cheese 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: microwave.
Correction: Maintain nonfood-contact surfaces of equipment clean.
|
01/26/2015 | Routine | |
Permit issued.
- 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.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the prep unit 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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch:metal spatulas.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Bulk food containers, small mixer, chaulk by 3- compartment sink,
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Light by 3-compartment sink and ladies restroom are 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: Floors by the deep sink and under 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.
|
07/21/2014 | Routine | |
Corrective actions discussed.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the Victory unit is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: cambros, gaskets, sticker residue on pans, caulking at 3 compartment sink and dry ingredient bins.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls 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.
|
01/13/2014 | Routine | |
Two posted manager certificates have expired. Class schedule provided.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: open dented food of chocolate sauce, swollen packages of mayonaise (manufactured 2/2011).
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: Dispensing utensils(ice 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) 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.
- Food Preparation
Observation: Jelly and other food particles observed in the bulk container of sugar.
Correction: Transfer a small amount of sugar to a clean, sanitized container for doughnut coating. Do not dip doughnuts into the bulk container.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food in ice cream station 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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a working food temperature measuring device. (dead battery)
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grease deposits or other soil on the following: turbo chef pan liners, top of the oven.
Correction: Clean and sanitize these surfaces. *Completely remove old labels on plastic pans during the washing process.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service stir sticks observed unprotected from contamination.
Correction: Dispense stir sticks either individually wrapped or from an approved dispenser that gives one at a time while protecting the rest..
- Light Bulbs Protective Shielding
Observation: Light bulbs over sandwich station area not shielded, coated, or otherwise shatter-resistant. One set of lights out.
Correction: Shield or replace light bulbs with a coated or shatter-resistant bulb. Repair light fixture.
- Lighting, Intensity
Observation: Walk in freezer ceiling light not working, less than 10 foot candles of light provided.
Correction: Repair the ceiling light and do not block the wall light with food packages. Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall at top edge of the three compartment sink 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaners in dining area cabinet are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
04/11/2013 | Routine | |
Restaurant representatives - add corrected or new information about Dunkin Donuts/Baskin Robbins, 1100 A Cedar Rd., Chesapeake, VA 23322 »