- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Hands - Preventing Contamination from Hands*
Observation: Employee observed scooping ice from the bin with a drink cup.
Correction: Use the scoop provided for all ice dispensing to prevent contamination from hands.
- Food Storage - Clean and Dry Location
Observation: Food stored on the walk in freezer floor or food stored less than 6" above the floor.;Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Coleslaw at cook line cold holding at improper temperatures.
Correction: Cold hold foods at 41°F or below to inhibit the growth of harmful bacteria. Do not overfill pans and surround the container with ice.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in two units.
Correction: Provide a temperature measuring device in the front of all hot and 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: The door gasket to the True freezer compartment is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grease deposits or other soil on the following food contact surfaces: sandwich unit, warmer drawer unit, microwave ovens, underside of walk in cooler racks, scales, cabinet (and contents) under drink station in dining room.
Correction: Clean and sanitize these surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination in store room.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink in the kitchen 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen ceiling 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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03/10/2016 | Routine | |
WHENEVER FOOD TEMPERATURES ARE DETERMINED TO BE IN THE DANGER ZONE, TAKE IMMEDIATE CORRECTIVE ACTION.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- 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(150-400ppm quats) between uses.
- Thawing (corrected on site)
Observation: Improper methods used to thaw fish.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods in the walk in cold holding at improper temperature since last evening.
Correction: Discard all TCS foods that have exceeded 41F for four hours or more and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on some commercially processed ready-to-eat (RTE) foods in the refrigerator, the food should have been discarded days to months ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Sanitizing Solutions, Testing Devices
Observation: The quats test strips are waterdamaged.
Correction: Obtain a new quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: A number of plastic containers observed in a state of disrepair and damaged.
Correction: Remove damaged items.
- 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: Delfield refrigerator by fryers, food scales, microwave oven, prep tables.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the rolling bases, cabinets, shelves, radio, day dot dispenser, ...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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination.
Correction: Store all single service items in their original protective packaging or inverted in an approved dispenser.
- Plumbing System Maintained in Good Repair
Observation: Water line valve by ice maker observed leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Sewage - Other Liquid Wastes and Rainwater
Observation: Condensation leaking in the walk in freezer.
Correction: Repair the condensate leak in the freezer to prevent liquid waste discharge onto the floor surface.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen wall areas, ceiling vents, floor 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.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Employee's purse stored under pre table.
Correction: Store employees' belongings in a seperate designated area only.
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11/16/2015 | Routine | |
*Monitor food temperatures in the walk in refrigerator several times a day to ensure items are maintained < 41F. Repair or remove the broken microwave oven.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in the walk in refrigerator cold holding at improper temperatures
Correction: Adjust/repair the refrigeration unit so that it consistently maintains all food <41F. Minimize open door time to help hold temperature. *Thermostat adjusted down and maintenance service contacted at this time.
- Equipment - Good Repair and Proper Adjustment
Observation: Some walk in freezer racks are rusty, in a state of disrepair.
Correction: Replace the rusty racks 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* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: some clear plastic containers, ice maker interior, scales, thermometers in some reach ins, cabinet under ice bin.
Correction: Clean and sanitize these surfaces.
- Physical Facilities in Good Repair
Observation: Condensation(?) leaks observed in the walk in freezer.
Correction: Locate and repair the source of the water in the freezer. 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: Some kitchen wall areas, 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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07/24/2015 | 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Some plastic containers, lids, funnel observed in a state of disrepair and damaged.
One fryer is leaking.
Correction: Repair/remove 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 food deposits or other soil on the scales,label dispenser, sides of some equipment.
Correction: Clean and sanitize these surfaces.
- Plumbing System Maintained in Good Repair
Observation: Drain sealing device on the sanitizing compartment of the dish sinks leaks.
Correction: Plumbing systems and components shall be maintained in good repair.
- Dressing Areas and Lockers - Designation
Observation: Employee's purse stored under prep table.
Correction: Provide and use lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Some kitchen wall, floor, and baseboard areas, walk in cooler fan guards 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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04/01/2015 | Routine | |
Transfer one manager's certification to Chesapeake.
- Critical: Reheating for Hot Holding*
Observation: The rice and green beans were not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above before placing in a hot holding unit.
- Equipment - Good Repair and Proper Adjustment
Observation: Some plastic containers and lids observed in a state of disrepair and damaged.
Correction: Remove damaged containers and lids.
- Equipment - Cutting Surfaces
Observation: Two white cutting boards are heavily scratched, scored, and stained. 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.
- Warewashing Equipment, Clean Solutions
Observation: The in-use sanitize water in the warewashing sink was observed to be heavily soiled or contaminated.
Correction: Drain the basin(s) and refill with fresh water and cleaning agents/sanitizers added as required for effective cleansing, rinsing and sanitization of equipment and utensils.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment surfaces were observed soiled to sight and touch: scales, sandwich unit, microwaves, Delfield refrigerator, cabinets.
Correction: Clean and sanitize these surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination in store room and front cabinets(cases sitting water).
Correction: Store single service items in its original protective packaging in a clean, dry location.
- Plumbing System Maintained in Good Repair
Observation: Drain pipe under three compartment sink does not reach the floor receptacle, water running across the floor.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair (repeated violation)
Observation: Physical structure is not maintained in good repair: 1.leaks in front cabinets, cabinets in disrepair, 2. water damaged ceiling tiles and air grates, 3. light shields in cooking area and walk in freezer collecting water, 4. walk in cooler air temp 42F at the fan,
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 tiles and vents, walk in curtains, floor 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment: old fryer and microwave.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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12/05/2014 | Routine | |
Health Permit renewed. Class schedule for manager certification provided.
- Equipment - Good Repair and Proper Adjustment
Observation: Leaking fryer observed in a state of disrepair.
Correction: Repair the fryer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment
Observation: Ice bin at drive thru observed clogged.
Correction: Unclog the ice bin.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination: store room, front cabinets.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility. Dumpster doors open.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. Keep doors closed.
- Physical Facilities in Good Repair (repeated violation)
Observation: Physical structure is not maintained in good repair: 1.damaged or missing floor tiles and grout, 2. damaged ceiling tiles and vent in prep area, 3. condensation leak in walk in freezer.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/03/2014 | Routine | |
- 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.
- Food - Frozen Food
Observation: Frozen foods not maintained frozen in undercounter freezer.
Correction: Ensure frozen food is maintained frozen solid.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
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. RECCOMEND REPLACING THIS UNIT.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) half & half and romoulade sauce in the refrigerator, the food should have been discarded days to weeks ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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: Time as a Public Health Control*
Observation: Observed heavily used cajun breader from yesterday sitting at room temperature on table.
Correction: Either 1. refrigerate pan of breader between uses, 2. mark the time on the breader pan and discard after four hours at room temperature, or 3. bread product in batches and discard any remaining breader.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Trim strip on display case below sliding doors is very rusty, in a state of disrepair.
Condensation leak observed in the walk in freezer again.
Green extension cord observed in disrepair.
Correction: Repair the noted 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 (repeated violation)
Observation: Observed accumulations of food deposits or other soil on the following: bulk food cans and rollers, ice maker interior top, Delfield refrigerator, sandwich unit, cabinets under drink stations, ...
Correction: Clean and sanitize these surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items 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 (repeated violation)
Observation: Kitchen floor including walk ins and store room, walk in cooler walls, some kitchen walls 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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06/05/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in the walk in cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.Discard potentially hazardous foods that have exceeded 41F for four hours or more. *Service arrived during inspection, has adjusted thermostat, unit is working in desired range now.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: The temperature measuring devices in the display case were 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Front cabinet door, bottom trim on display case, Delfield reach in observed in a state of disrepair and damaged. Condensation leaking inside of walk in freezer.
Correction: Repair or replace 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 (repeated violation)
Observation: Observed accumulations of food deposits or other soil on the following food contact surfaces: sandwich unit and lowboy freezer.
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: front cabinets and shelves.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Single service items observed unprotected from contamination: unwrapped boxes stored with the food contact surfaces exposed on soiled shelves, loose styrofoam cups stored in heavily soiled box in cabinet.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities in Good Repair (repeated violation)
Observation: Physical structure is not maintained in good repair: walk in freezer floor, stall door trim in men's 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: Floors 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.
- Toxics - Separation of Toxics (corrected on site)
Observation: Container of cleaner in front cabinet with vinegar 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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03/10/2014 | Routine | |
One manager certification has expired, class schedule provided.
- Temperature Measuring Devices
Observation: The temperature measuring device in the display case 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Strip on display case below sliding doors observed in disrepair.
Leak in front storage cabinet.
Doors missing on front of fryers.
*Warmer broke today.
Correction: Repair all equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. *Air observed in the pick-up tube attached to the bulk sanitizer.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Used single-service drain trays from yesterday observed saved for reuse.
Correction: Discontinue the reuse of single-use containers for any food purpose.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following: heatlamps and overhang, Delfield reach in, warmer drawer and shelf below, ice maker interior, control panels, switches on equipment,......
Correction: Clean and sanitize these surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination: moldy coffee filters in cabinet, soiled deli sheets under warmer drawers.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities in Good Repair (repeated violation)
Observation: Some floor tiles, walk in freezer floor 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: Kitchen floor areas, walls by microwaves and 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.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of cleaners 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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12/10/2013 | Routine | |
Work on detail sanitation. Health Permit renewed.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between uses: laying on tables. Wiping cloth bucket observed soiled.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) half & half in the refrigerator, the food should have been discarded >40 days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: moldy walk in refrigerator racks, scales, reach in refrigerators and freezers, microwaves and table, warmer drawers, heat lamp assembly, plastic lid container by hot wells, front cabinets,....
Correction: Clean and sanitize these surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination: drink lids in service area, toothpicks in cabinet.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the kitchen hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the kitchen hand sink.
- Dressing Areas and Lockers - Designation
Observation: Employee's purses stored under prep table.
Correction: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen floor, baseboards, walk in floors, walls, ....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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09/17/2013 | Routine | |
**Verify fresh oyster shelf life with supplier, discard accordingly. *Ensure dented canned goods are separated from useable stock until returned.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Walk in freezer: rusty racks, condensation leak.
Correction: Remove rusty racks. Repair the freezer 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 (repeated violation)
Observation: Observed accumulations of food deposits or other soil on the following: self serve ice spout, bottom of small prep table, True freezer, front cabinets.
Correction: Clean and sanitize these surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items at front counter 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
Observation: Cardboard boxes observed adjacent to the full recycle 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 in Good Repair (repeated violation)
Observation: Walk in freezer floor and some kitchen floor drain covers 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: Store room 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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06/17/2013 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use drink bottle stored on top of sandwich unit.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The leftover clam chowder was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria prior to placing in the hot holding unit..
Correction: Rapidly reheat food for hot holding to 165°F or above and then hold at 135F or above.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Condensation leak observed again in the walk in freezer. Torn rubber spatula.
Correction: Repair the freezer unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. Discard damaged utensil.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service item (styrofoam cup) observed reused as a rice seasoning scoop.
Correction: Discontinue the reuse of single-use containers for food dispensing. Provide approved reusable food scoops.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of grease deposits or other soil on the following: heat lamps, side of fryer, prep tables, front cabinets.
Correction: Clean and sanitize these surfaces.
- Physical Facilities in Good Repair
Observation: Walk in freezer floor panels not maintained in good repair. Grout missing in kitchen floor areas.
Correction: Repair freezer floor. Regrout kitchen floor where needed. 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 areas 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Litter observed around the back door.
Correction: Maintain the premise free of litter.
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03/20/2013 | Routine | |
- 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Some plastic pans observed in a state of disrepair and damaged. Condensation leak in walk in freezer.
Correction: Remove damaged items. Repair freezer.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the following: scales, sandwich unit, front cabinets by hand sink.
Correction: Clean and sanitize these surfaces.
- Physical Facilities in Good Repair
Observation: Some baseboard tiles and door frames 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: Floor in store room and kitchen door frames 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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12/13/2012 | Routine | |
*REGISTER ALL CERTIFIED MANAGERS AT THE CHES. HEALTH DEPT, ROOM 237 ($15 EACH) AND POST CERTIFICATES RECEIVED. Ensure foods are properly heated to required temperatures before placing in hot holding unit.
- 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Drink station cabinet doors observed in a state of disrepair. Several plastic pans and lids, blue plastic caddy in disrepair. Shelf trim over hot holding area in disrepair. Condensation leak observed in the walk in freezer.
Correction: Repair/replace the doors and trim to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. Remove damaged plastic items. Repair condensation leak.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of other foods.
Correction: Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service cup observed used as a spice scoop.
Correction: Discontinue the use of styrofoam containers as food scoops.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the following: sandwich unit door, heat lamp assembly, warmer drawer.
Correction: Clean and sanitize these surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service kids cups at the drink station observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Kitchen floor tiles, grout not maintained in good repair. One walk in light in disrepair.
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: Kitchen floor under equipment, wall behind fryers 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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03/16/2012 | Routine | |
Restaurant representatives - add corrected or new information about Captain D's Restaurant, 725 Battlefield Blvd. N, Chesapeake, VA 23320 »