Facility plans to re-open on 5/27/2015.
All kitchen equipment observed clean and in good operating condition.
Certified pest control service- ECOLAB
Recommendation: obtain a sanitizing agent and test strips for use at the 3 compartment sink
Approved from opening
No violation noted during this evaluation. | 05/20/2015 | Routine | |
Kitchen will be renovated in the fall. Corrective action initiated during the inspection. Health Permit Renewal issued.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Large batch of pancake mix not dated and employee lunch stored with food items not dated.
Correction: Prepare the mixture each day or date label any unused mixture with date of preparation. Store employee food items separately from hotel food items and label.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the cold holding 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.
- Warewashing - Manual Warewashing, Sink Compartment Requirements (repeated violation)
Observation: Employees are using a 2-compartment sink for warewashing in a manner that does conform to the approval conditions that were previously established. Using spray bottle of chlorine to sanitize all dishes.
Correction: Alter the current warewashing process so that it conforms to the approval conditions that were previously established. Wash dishes in the dishwasher and then use one of the sink compartments for sanitizing. There is also a dish machine detergent that contains a sanitizer that has been approved for single stationary home style units.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the Bev Air refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Microwave on the self service buffet and a handle on the lower cabinet door was observed in a state of disrepair and damaged.
Correction: Replace the microwave and missing door handle screw.
- Equipment - Good Repair and Proper Adjustment
Observation: Drying rack was observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair or replace the drying rack.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration in the spray bottle used to sanitize dishes and counters.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- 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: Storage shelf cabinet under the sink.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Kitchenware and Tableware (repeated violation)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Coffee cups, stirrers, and silverware.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Plumbing System Maintained in Good Repair
Observation: Handsink faucet is loose.
Correction: Repair and maintain all plumbing components and fixtures.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Missing coving tile near door.
Correction: Replace tile to cove floor wall juncture to no larger than a 1/32 inch space.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in the kitchen ceiling mounted lights are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
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. Manager has ordered the dispensing paper towels and will provide a roll of paper towels until the order arrives.
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall above counter in kitchen is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of HAZARDOUS PRODUCTs 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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06/23/2014 | Routine | |
Follow up inspection. Corrective action was taken on all alleged violations noted during the April 5th inspection. Good job. Keep all single service items inverted to protect the contact surfaces and coffee stirrers should be individually wrapped or handed to a guest to prevent cross contamination.
No violation noted during this evaluation. | 04/12/2013 | Risk Factor | |
Transfer the Certified food manager's servsafe certificate to Chesapeake. Remove any unused equipment. Replace the missing cabinet handle in the kitchen and screw to the cabinet handle in the dining area. Health Permit issued.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the trim under the sink area 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.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: Employees are using an alternative manual warewashing method that has not been approved by the health department.
Correction: Discontinue use of this alternate warewashing method until it can be reviewed and approved by the regulatory authority. Proper use of a two compartment sink was discussed with the kitchen employee.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the reach in freezer and on the Cadco toaster oven is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Warewashing Equipment, Cleaning Agents
Observation: Single tank dishmachine detergent container was empty.
Correction: Replace detergent.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the Cadco toaster oven is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: No sanitizer used on food contact surfaces and/or equipment throughout the kitchen, buffet self service counters or dining area.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Kitchenware and Tableware
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Light Bulbs Protective Shielding
Observation: Light bulb in kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
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
- Dressing Areas and Lockers - Designation
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions. Personal gear stored in cabinet with food equipment.
Correction: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
- Physical Facilities in Good Repair
Observation: Wall above counter in the kitchen is 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
Observation: Floor behind the reach in coolers in the kitchen 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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04/05/2013 | Routine | |
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