Ensure the following areas are added to the facility cleaning schedule and maintained clean: floors of the walk-in refrigerator and freezer, inside of ice-machine, and ceilings in kitchen area.
No violation noted during this evaluation. | 01/07/2016 | Risk Factor | |
Discussed the following with the PIC: Proper employee hair restraints, designated area for employee belongings, The facility is on a monthly pest control frequency, and the inversion of plates and bowls above grill. Permit Issued
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris
Correction: Observed spills in the bottoms of several RIR's throughout the facility and the WIR, the WIF was also observed with debris and spills on the floor, the soda dispensing machine noted in need of cleaning, and the rear ice-machine was observed with an accumulation of grime.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Facility 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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03/03/2015 | Routine | |
Transfer Servesafe certificate to Chesapeake per local ordinance. Must be posted in view of the public per local ordinance.
- Cloths - Wiping Cloths - Use Limitation
Observation: Improper use of dry wiping cloths. Observed cloths stored underneath frying pans under grill.
Correction: Dry cloths should not be used underneath equipment or cookware.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Cloths observed not stored in sanitizer solution.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Shell eggs for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelving.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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03/14/2014 | Routine | |
Transfer ServeSafe Certificate to Chesapeake per local ordinance. FDA Form 1-B issued. Permit must be posted in view of the public. Test sanitizer strength in sanitizer buckets regularly.
- 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: exhaust hood system.
Correction: Clean and sanitize these surfaces for food contact.
- 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: inside of Delfield refrigerator.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: All floors 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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02/13/2014 | Routine | |
Clean vent cover in the dry storage area. Permit issued
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the large knife blade protector made of duct tape 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 - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF for a stationary rack single temperature machine. The thermometer read 160 degrees.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice machine 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.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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03/19/2013 | Routine | |
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