This is a follow up inspection from 8/14/2015. Food in the non-functioning makeline unit was moved to another refrigerator. Facility manager has reinforced policies for a) "when to wash" hands, b) designated area where employees can eat and drink c) use of hair restraints d) cleaning schedule. Much improvement noted for repairs to floor tiles and all refrigeration units. An order for new door gaskets has been placed.
Discussed the following with the manager: 1) Enroll for Chesapeake's Certified Food Manager's class 2) Revise consumer advisory (a written example provided) 3) Resurface/replace cutting boards.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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09/01/2015 | Follow-up | |
Discussed the following with the Person In Charge (PIC): 1) Facility has no certified food manager on staff
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her 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.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Observed employee eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All employees who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- 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
- Food - Miscellaneous Sources of Contamination
Observation: Observed employee cutting raw red meat and then using the same hand to pick up seasoning from bowl to sprinkle on food
Correction: remainder of seasoning in hand was put back in the bowl.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed the following food products cold holding at improper temperatures: Chicken Soup 47 F (made 8/10/15), Pasta 52 F (made 8/12/15), Raw Shrimp 44 F (prepped 8/13/15).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Consumer advisory does not properly identify the food choices that may present a health risk to the consumer.
Correction: Revise consumer advisory to include missing element.
- Equipment - Good Repair and Proper Adjustment
Observation: Several reach in refrigerators/freezers were observed in a state of disrepair and damaged
Correction: interior bottoms of units observed with an acculation of water and rust.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the makeline unit is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces
Observation: The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed with an accumulation of grime: Soda dispensing nozzle holder at the bar.
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: Mesh shelving liner, outer surface of trash cans, interior and exterior surfaces of the ice machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Chemical sanitizer immersion time was not adequate for sanitizing food contact equipment.
Correction: Provide sanitizing agent at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Physical Facilities in Good Repair
Observation: Floor throughout 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: 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing sink observed missing cold water knob.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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08/14/2015 | Routine | |
CFM certificate is expired. Class schedule provided.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in the large make unit are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Bottom of 2 door victory refrigerator is broken and the large make unit is unable to maintain a temperature of <41 degrees. Hand sink stand at bar is damaged.
Correction: Repair the refrigerator and the make unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. Move all foods in make unit to a working unit.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration in the dishwasher.
Correction: Adjust the chlorine sanitizing solution to 50-100 ppm. Discontinue use of dishwasher and use 3 compartment sink for sanitization.
- Light Bulbs Protective Shielding
Observation: Lights above victory reach in refrigerators are missing shielding.
Correction: Protect lamp against breakage by a shield surrounding and extending beyond the bulb so only the face of the bulb is exposed.
- Physical Facilities in Good Repair (repeated violation)
Observation: Multiple broken floor tiles, wood in doorway is damaged, and the mens bathroom wall is heavily damaged and has holes.
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: Floors, walls front of equipment, piping, etc. in need of cleaning throughout the facility.
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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07/03/2014 | Routine | |
Transfer CFM to Chesapeake and post in the view of the customer. Permit issued.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use ice scoop and tea whisk improperly stored between use.
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.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Potatoes stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: Observed tin foil lining bottom of prep tables and reach in refrigerator.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in multiple 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the reach in coolers are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed leakes in multiple reach in coolers and freezers, missing handle on pepsi cooler, and bottom of Victory freezer is broken.
Correction: Repair the equipment 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
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:underneith shelving, inside reach in coolers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service cups in dispenser does not have a cap to protect items from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities in Good Repair
Observation: The following is not maintained in good repair: broken floor tiles in kitchen, broken wall in mens bathroom.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Wiping cloth sanitizer >200ppm.
Correction: Bleach sanitizer solution should be between 50-100ppm.
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04/07/2014 | Routine | |
Good job. Certified food managers certificates will need to be transferred to Chesapeake. Recommend a plastic holder be used for the plastic wrap versus taping the box and remove the foil from the bottom dry storage shelves.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to several of the cold holding units are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of FOOD.
Correction: Discontinue the reuse of manufacturer containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs.
- 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.
- 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. Bar and rest rooms
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor and ceiling mounted light fixture 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Pipes, Floor under equipment and wall behind the ice machine 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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01/02/2014 | Routine | |
Permit inspection
- 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
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in some of the coolers
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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor tile cracked in several places in kitchen. Wall behind mop sink damaged.
Correction: Repair/Replace to maintain structure as smooth, durable, and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Water pooled under ice bin at soda machine. Wall at mop sink needs cleaning
Correction: Clean
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02/27/2013 | Routine | |
- Critical: Hands - Preventing Contamination from Hands*
Observation: Observed waitress handling lemon slices with bare hands
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Butter on cook line 72* 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: Several coolers missing thermometers
Correction: Provide accurate thermometers for all coolers/freezers and place in warmest part of unit (near the door)
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is in poor repair:
-inside of Victory 2 door cooler by window is damaged
-gaskets on 3 door Bev Air and 1 door Bar Cooler are damaged
Correction: Repair/Replace
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution in bucket used to sanitize knife at cook line that was not washed and rinsed was not at an acceptable concentration. (200ppm)
Correction: Adjust the chlorine sanitizing solution to a level of at least 25 parts per million to not exceed 100ppm when sanitizing food contact surfaces
- Physical Facilities in Good Repair (repeated violation)
Observation: The following structures are in poor repair:
-several places of cracked floor tile
-floor tile damaged/missing under soda machine
-holes in wall above bar cooler in hallway
Correction: Repair/Replace to make surfaces smooth, durable, and easily cleanable
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of yellow sanitizer 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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03/28/2012 | Routine | |
Restaurant representatives - add corrected or new information about Winston's Cafe, 1412 Greenbrier . Pkwy. Ste 133, Chesapeake, VA 23320 »