Hand wash sign left with PIC for the men's restroom. Noted improvement in date marking and food labeling. A few items were missing labels, however. Please replace cooking utensils that are damaged and replace them with easily cleanable utensils. All dishes need to air dry after washing. Do not wet stack dishes or use a towel to hand dry them as this can contaminate the newly sanitized food contact surfaces. Discussed correct consumer advisory for menu and which foods need to be marked.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Consumer advisory is not present for all foods that can be cooked to order.
Correction: Provide correct consumer advisory statement along with an asterisk next to each item that may be cooked to order.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution in 3 compartment sink was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at between 50-100 parts per million.
- 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.
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03/03/2016 | Risk Factor | |
Replace handwashing sign in men's restroom. Store wiping clothes in sanitizer solution, not dish detergent, between uses.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: A number of prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: According to the ""consume by"" date on a number of prepared ready-to-eat (RTE) foods in the refrigerator, the food should have been discarded days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Inadequate consumer advisory on written menu.
Correction: Place an asterisk next to the word of each food item offered cooked to order. At the bottom of the same page, place the disclaimer and warning.
- Equipment - Good Repair and Proper Adjustment
Observation: Rubber spatulas were observed in a state of disrepair and damaged.
Correction: Remove damaged items.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following: bottom of prep table and the steam table.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities in Good Repair (repeated violation)
Observation: A number of ceiling tiles noted as water damager, and are 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: Ceiling vents over 3 compartment sink are 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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12/04/2015 | Routine | |
permit issued
Gaskets have been ordered for refrigerators.
Facility is very clean and well organized
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sausage hot holding at improper temperatures (130*F).
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: front hand sink not sealed to wall
Correction: reseal to wall
- Physical Facilities in Good Repair
Observation: Several ceiling tiles in dish room have some water damage and there are some holes in wall by mop sink
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/21/2015 | Routine | |
Certified food manager certificate has expired. Please renew.
- 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: cloth used under cutting board
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Non-Food Contact Surfaces
Observation: racks in 3 door under counter cooler need cleaning
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: wall at end of cook line and ceiling vents need cleaning
Correction: clean
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04/16/2015 | Routine | |
permit inspection
Certified Food Manager certificate has expired, please renew as soon as possible.
Menu has a consumer advisory and some items are not all items that may be served undercooked are astericked. Please mark all items that may contain undercooked items on menu.
- Physical Facilities in Good Repair
Observation: Ceiling tiles in back room have water damage and one is not of the washable type
Correction: Repair/Replace to maintain structure as smooth,durable, and easily cleanable
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06/19/2014 | Routine | |
Looks good!
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Bulk food, chicken gravy.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Beverage air and prep unit gaskets, and several plastic containers were observed in a state of disrepair and damaged.
Correction: Repair the gaskets and plasticware to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the gaskets, and plasticware replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 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: Clean utensil container.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean plates were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Physical Facilities in Good Repair
Observation: Wall by back door, vent hood light 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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11/13/2013 | Routine | |
Permit issued.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the shelves next to the prep unit is not designed or constructed to be easily cleanable. (Cardboard lining shelf)
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Gasket for the Beverage air unit and the prep unit were observed in a state of disrepair and damaged. Replace the plastic grren and black shelf liners.
Correction: Repair the gaskets to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the gaskets, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: (Can opener).
Correction: Maintain nonfood-contact surfaces of equipment clean.
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07/24/2013 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: gaskets on several reach in units was observed in a state of disrepair and damaged.
Correction: Repair the gaskets to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the gaskets, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 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: can opener.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Sanitizing agent in 3-compartment sink being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only Chlorine that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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03/15/2013 | Routine | |
Restaurant representatives - add corrected or new information about D' Cracked Egg, 2044 Campostella Rd. F, Chesapeake, VA 23324 »