- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between uses: over 100 ppm observed today.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses (50-100 ppm).
- Warewash Machines, Temperature Measuring Devices
Observation: The final rinse temperature gauge at the warewashing machine is not providing an accurate reading.
Correction: Repair/provide a functioning temperature measuring device at the warewashing machine so employees can routinely monitor the water temperature.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: the bottom surface of the reach in refrigerators, the sandwich paper dispenser, and the timer above waffle irons.
Correction: Clean and sanitize these surfaces for food contact.
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11/03/2015 | Routine | |
*Watch food expiration dates closely, discard accordingly. **Suggest obtaining a new digital stem thermometer for monitoring food temperatures. ***Register second certified manager at the Chesapeake Health Dept. and post certificte received.
- Equipment - Good Repair and Proper Adjustment
Observation: Worn out cup racks observed in a state of disrepair and damaged.
Bottom of one Delfield refrigerator not holding proper temperature.
Correction: Remove worn out racks.
Repair the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Physical Facilities in Good Repair
Observation: Some wall areas are damaged, 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: Wall 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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07/09/2015 | Routine | |
- 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.
- Utensils - In-Use - Between-Use Storage
Observation: Ice scoop at ice maker 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.
- Critical: Cooling*
Observation: Chili prepared yesterday noted not adequately cooled to prevent the growth of harmful bacteria.
Correction: Discard the chili. Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in the dessert refrigerator 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the front counter is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
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03/05/2015 | Routine | |
*Ensure hot holding equipment is plugged in and operating after cleaning. **Register the Serve Safe certificates at the Chesapeake Health Dept, Room 238 ($15 = 3 year certification) and post certificates received.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(50-100ppm chlorine) between uses.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in two refrigerators 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 Measuring Devices
Observation: Some refrigerators missing thermometers or thermometers inaccurate.
Correction: Provide a working temperature measuring device in the front of all 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: Two refrigerators' doors observed in a state of disrepair and damaged.
Correction: Repair/replace the doors to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: refrigerators and freezers.
Correction: Clean and sanitize these surfaces.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents: gap at bottom of exterior door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under equipment, some wall 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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11/17/2014 | Routine | |
Check expiration dates (and temperature) of dairy products upon delivery.
- Food Storage - Clean and Dry Location
Observation: Full syrup bottle used as a door stop.
Correction: Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 150F while the actual temperature was 120F.
Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the following: some refrigerator door gaskets and interior bottoms.
Correction: Clean and sanitize these surfaces.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680). *BOOSTER HEATER IS OFF.
Correction: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the prerinse sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: Physical structure is not maintained in good repair: broken floor tile near grill, malfunctioning light in store room.
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: Floor 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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07/16/2014 | Routine | |
Health Permit renewed. Good job!
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the sanitizing cycle of the warewashing machine is not accurate.
Correction: Provide a functioning temperature gauge so employees can routinely monitor the water temperature.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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03/11/2014 | Routine | |
*PROMPTLY REPAIR THE REFRIGERATION UNITS NOTED TO CONSISTENTLY MAINTAIN FOODS <41F.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between uses(>200ppm chlorine today).
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(50-100ppm chlorine) between uses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: *MULTIPLE REPEAT VIOLATION -Foods in the sandwich unit and the bottom of the refrigerator by the kitchen dooor are cold holding at improper temperatures.
Correction: Relocate the food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discard any potentially hazardous foods that have exceeded 41F for four hours or more. Repair or replace the units.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: blender at grill
Correction: drawers under grill
- Non-Food Contact Surfaces
Observation: The dust pans and brooms have accumulations of grime and debris.
Correction: Clean the equipment 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 (corrected on site)
Observation: Single service Coke cups and styrofoam boxes in store room observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Some trash and grease were observed adjacent to the waste oil container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor 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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11/14/2013 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between uses(>200ppm chlorine today).
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(50-100ppm chlorine) between uses.
- Food - Miscellaneous Sources of Contamination
Observation: Observed fly strips hanging in the facility.
Correction: Remove the fly strips. Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in the sandwich unit cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Repair the unit to maintain foods at a safe temperature.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: There are no drain plugs provided to properly utilize the three compartment sink.
Correction: Provide plugs allowing employees to manually wash, rinse, and sanitize equipment and utensils.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters.
Correction: Install correctly to eliminate gaps between filters.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled: ice maker interior.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the grill drawers, reach in refrigerator doors, gaskets, fronts,....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.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (booster heater off)
Correction: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed outside the facility's back door.
Correction: The refuse container storage area and grounds are to be maintained clean and sanitary.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor 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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07/15/2013 | Routine | |
*Repair sandwich unit and hand sink water temperature today. Health Permit renewed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods cold holding at improper temperature in the sandwich unit.
Correction: 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 promptly.
- Temperature Measuring Devices (repeated violation)
Observation: There were no temperature measuring devices located in a number of refrigerators.
Correction: Provide a temperature measuring device in the front of all 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 (repeated violation)
Observation: Rusty refrigerator racks observed in a state of disrepair.
Correction: Repair/replace the rusty racks
- 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: ice maker interior, ice bucket, sandwich unit.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at the front counter was not at a temperature of 100°F or higher.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- 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.
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03/04/2013 | Routine | |
Health Permit renewed. Manager is registered for recert class on 3/27. Post Health Permit and all Chesapeake Manager Certificates in the customers' view.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Chili, waffle mix, pickles, ham,... cold holding at improper temperatures in two different refrigerators.
Correction: Discard the foods and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. *Service technician arrived during inspection.
- Temperature Measuring Devices
Observation: The temperature measuring device in a number of reach ins was 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 some reach ins.
Correction: Provide a temperature measuring device in the front of all cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the following food contact surfaces: juice dispensers, overhang at the dish washing unit.
Correction: Clean and sanitize these surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination: end caps missing on cup dispensers.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink at the front counter was measured at a temperature of 133°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F but not so hot that employees can not put their hands in it for 15 seconds.
- Physical Facilities in Good Repair
Observation: Light in store room is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/22/2012 | Routine | |
Restaurant representatives - add corrected or new information about Waffle House #659, 102 Red Cedar Ct., Chesapeake, VA 23320 »