Permit displayed. Certified food manager (CFM) present. Previous violations corrected. Active managerial control observed. Facility organized and clean. Spoke with CFM regarding chemical storage and general sanitation.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Tiled floor under the cooking/holding 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.
- Critical: Toxics - Storage of Toxic Containers* (repeated violation)
Observation: Containers of cleaning spray are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray observed on the splashguard of the handwash sink.
Correction: Containers of cleaning spray must be located in an area that is not above food, equipment, utensils, linens or single service items.
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12/10/2015 | Routine | |
Permit displayed. Certified food manager (CFM) present. Active managerial control observed. Facility organized and clean. Spoke with CFM regarding employee health, hand washing frequency and general sanitation practices.
- Fingernails - Maintenance
Observation: Food employee with artificial nails or fingernail decorations other than nail polish observed.
Correction: Ensure all employees who wear artificial nails or fingernail decorations other than nail polish do not handle food.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints. Wrap all ponytails.
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
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Ice dispensing utensil 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 and Utensils - Multiuse, Characteristics (corrected on site)
Observation: The food contact surface of the single service beverage cup is not durable, nonabsorbent, easily cleanable, resistant to pitting and was being used to dispense sugar.
Correction: Repair or replace the single service beverage cup to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the donut shelves and racks has accumulations of old food residues 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
Observation: Box O Joe containers were found stored directly on the floor in the front food service area.
Correction: Store single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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07/22/2015 | Routine | |
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