- Critical: Person in Charge - Assignment of Responsibility*
Observation: The facility does not have a Certified Food Manager (CFM).
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.
- Hair Restraints - Effectiveness
Observation: Employee observed working in the food service area without proper hair restraints.
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
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cream cheese (58 F), and cut melon (52 F) cold holding at improper temperatures at the buffet line.
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 - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the juice dispensing nozzles were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the juice dispensing nozzles 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.
|
03/03/2016 | Routine | |
Permit displayed. Certified food manager (CFM) present. Current CFM certification is expired. Permit renewal fee and application not completed (notice and application provided). Active managerial control observed. Facility organized and clean. Spoke with CFM regarding the following: 1) Take CFM recertification examination (schedule provided) 2) Invert all single service items (butter knives, spoons, forks etc) to protect the food contact surface from contamination 3) Repair the gasket of the reach in freezer (discontinue use of tape on the gasket) 4) Clean all storage cabinets in at the buffet area and in the kitchen 5) Keep written employee health policy (FDA Form 1B provided).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shredded cheese (64 F) and boiled eggs (44 F) cold holding at improper temperatures at the buffet line.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Juice dispensing nozzles and dispensing utensils (soiled utensils stored as clean in the kitchen drawers)
Correction: Clean and sanitize these surfaces for food contact. Store all clean utensils on a clean and sanitized container in the drawers.
|
09/24/2015 | Routine | |
Certified food manager had certificate transferred to Chesapeake and has not received certificate yet
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly used.
Correction: Ensure cloths used for wiping food spills are not used for any other purpose.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: The drawers under the coffee pots and the counter under the bottom microwave were observed in a state of disrepair and damaged.
Correction: Repair the drawers and counter 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 drawers and counter, replace.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: food trays 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station was being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
|
03/16/2015 | Routine | |
| No violation noted during this evaluation. | 05/02/2014 | Risk Factor | |
permit issued
- Equipment - Good Repair and Proper Adjustment
Observation: interior surface of utensil drawers are peeling/damaged and gasket for walk in freezer is torn
Correction: Repair/Replace to maintain equipment in good repair
|
11/07/2013 | Routine | |
Restaurant representatives - add corrected or new information about Fairfield Inn & Suites Hotel Continental Breakfast, 1560 Crossways Blvd., Chesapeake, VA 23320 »