- Food Storage - Clean and Dry Location (repeated violation)
Observation: Splash guard missing at the hand sink in the drive thru area.
Correction: Install an approved durable, and cleanable barrier between the hand sink and any food, equipment, and single service items to prevent contamination.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The chili was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F before placing in the warmer.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the paper holders at assembly line and the underside of the microwave oven shelf.
Correction: Clean and sanitize these surfaces.
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03/09/2016 | Routine | |
*Good job! **Relocate Manager Certifications into customers' view.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: No splash guard between hand sink and coffee maker at drive thru.
Correction: Reinstall splash guard at the hand sink to prevent contamination.
- Equipment - Good Repair and Proper Adjustment
Observation: Lemonade dispenser lid observed cracked and damaged.
Correction: Replace the lid to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
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11/16/2015 | Routine | |
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food, equipment, or single service subject to possible contamination at the drive thru hand sink because the splash guard has been removed.
Correction: Reinstall an approved durable, and cleanable barrier between the splash source and the food, equipment, and single service to prevent contamination.
- Food - Miscellaneous Sources of Contamination
Observation: Tea urn lids do not stay securely in place(dining room).
Correction: Protect food from miscellaneous sources of contamination.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of ice and food debris in the upright freezer.
Correction: Clean and sanitize the interior of the freezer.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at two hand washing sinks 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
- Physical Facilities in Good Repair
Observation: Condensation observed dripping from a number of AC vents in kitchen.
Correction: Repair the system to eliminate water dripping and possibly contaminating food or food contact surfaces. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/20/2015 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Food, single service observed stored in a location where it is subject to splash, dust or other contamination(next to drive thru hand sink.
Correction: Store food and single service where it is not exposed to splash OR reinstall an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of deposits or other soil on the following: some cup and lid dispensers, some overhang areas at assembly line, cabinet under dining room drink station.
Correction: Clean and sanitize these surfaces.
- Light Bulbs Protective Shielding
Observation: Light bulbs in storage area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulbs with a coated or shatter-resistant bulb. *Lens on order
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory at the front counter.
Towel dispenser off the wall at back hand sink.
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
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under front counter 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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03/30/2015 | Routine | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloth solutions depleted..
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor areas under equipment, wall and caulk at front hand sink 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.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Employees' personal items improperly stored.
Correction: Employees shall store personal items in the designated storage area only.
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12/01/2014 | Routine | |
Good job. *Relocate manager certification(s) into the customers' view.
- Jewelry - Prohibition (repeated violation)
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.
- Hair Restraints - Effectiveness (repeated violation)
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
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08/29/2014 | Routine | |
Good job!
- Jewelry - Prohibition (repeated violation)
Observation: Employees wearing jewelry on their arms and/or hands.
Correction: Ensure employees are not wearing jewelry on their arms and hands. This section does not apply to a plain ring such as a wedding band.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service or single-use articles(drink lids at drive thru, salad lids in store room) 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walk in freezer floor 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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05/30/2014 | Routine | |
*HEALTH PERMIT RENEWED. POST IT AND THE CHESAPEAKE MANAGER CERTIFICATIONS IN THE CUSTOMERS' VIEW.
- Jewelry - Prohibition (repeated violation)
Observation: Employees 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.
- Hair Restraints - Effectiveness
Observation: Employees 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
- Utensils - In-Use - Between-Use Storage
Observation: Ice scoop at drive thru observed resting on drip tray under soda nozzles.
Correction: Store ice scoop in holder provided or in the ice with the handle up.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Some single service cups at drive thru unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Employee Accommodations, Designated Areas
Observation: Purse observed stored under front counter.
Correction: Use the employee facilities so that food, equipment, single-service and single-use articles are protected rom contamination.
- Critical: Toxics - Separation of Toxics
Observation: Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaners must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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02/20/2014 | Routine | |
*Ensure hand sinks provide water at a temperature of 100F or higher.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands(handling raw burgers with bare hands).
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- 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.
- Food Storage - Clean and Dry Location
Observation: Drink dispenser next to drive thru hand sink (no splash guard installed) in a location where it is subject to splash, dust or other contamination.
Correction: Move dispenser where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the dispenser to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Some foods on the make tables cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Single-Service and Single-Use Articles, Use Limitation
Observation: The bulk milk container tube was observed not cut on the diagonal (45 degree angle).
Correction: The bulk milk container tube shall be cut on the diagonal to extend no more than 1 inch from the dispensing head to prevent contamination and to allow drainage of the tube.
- Single-Service and Single-Use Articles, Use Limitation
Observation: The bulk creamer container tube was observed extending more than 1 inch from the chilled dispensing head.
Correction: The bulk creamer container tube shall be cut on the diagonal to extend no more than 1 inch from the dispensing head to prevent contamination and to allow drainage of the tube.
- Handwashing Signage/Handwashing Facilities
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Labelled spray bottle holds different product.
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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11/22/2013 | Routine | |
FOLLOW UP TO RENOVATION, APPROVED TO REOPEN. Complete the following: finish all cleaning, install papaer towel dispensers and post handwashing signs at all hand sinks, ensure all refrigerators maintain <41F prior to use, install missing light shield in back kitchen area, post Health Permit and Manager Certifications in guests' view.
No violation noted during this evaluation. | 07/29/2013 | Follow-up | |
Health Permit renewed. Manager certification class schedule provided. Trim the creamer tube to 1" on a diagonal.
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring devices in some refrigerators were not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring devices to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The racks in the Master Bilt freezer are cracked and rusty, in a state of disrepair.
Some clear plastic lids and containers observed cracked and damaged.
Correction: Repair/replace damaged items noted above to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of food deposits or other soil on the following: creamer dispenser, ice scoop holder, some hanging utensils.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Some single service cups at the drive thru observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in back store room and the oil pump unit 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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03/27/2013 | Routine | |
Good food safety and sanitation practices! Health Permit renewed.
- Jewelry - Prohibition
Observation: Employees 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. Effective hair restraints are also required..
- Equipment - Good Repair and Proper Adjustment
Observation: One set of metal racks observed rusty, in a state of disrepair.
Correction: Repair/replace the racks to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. * New racks have been ordered.
- Single-Service and Single-Use Articles, Use Limitation
Observation: The bulk creamer container tube was observed extending more than 1 inch from the chilled dispensing head.
Correction: The bulk creamer container tube shall be cut on the diagonal to extend no more than 1 inch from the dispensing head to prevent contamination and to allow drainage of the tube.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the kitchen handwashing sinks was measured at a temperature less than 100°F.
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.
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03/23/2012 | Routine | |
Restaurant representatives - add corrected or new information about Wendy's, 241 Battlefield Blvd. S, Chesapeake, VA 23320 »