Permit displayed. Facility organized and clean.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Sanitizing solution in the wiping cloth bucket being applied to food contact surfaces was not at the proper concentration according to the requirements of 40 CFR 180.940
Correction: Utilize sanitizer at an acceptable concentration that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces.
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09/22/2015 | Routine | |
Refrigerator door had been open/closed most the day. Maintenance turned down refrigerator and moved boxes from top shelf of refrigerator, preventing circulation of cold air. Refrigerator morning temperature log looked consistently under 41. Continue monitoring refrigerator temperature.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods cold holding at improper temperatures in the RIR in the kitchen.
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.
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03/16/2015 | Routine | |
| No violation noted during this evaluation. | 08/25/2014 | Risk Factor | |
Register your ServeSafe certificate at the Chesapeake Health Department room 238 $15=3yr certificate. Post in guest view. Health Permit renewed.
- Food Storage - Clean and Dry Location
Observation: Frosted flakes box 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.
- 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: utensil storage drawers.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory 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
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02/26/2014 | Routine | |
Permti issued
Kevon Martin has taken Serv Safe class awaiting results
- 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:in drawers holding utensils in kitchen.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Slight wall damage and small holes in wall above prep table in kitchebn
Correction: Repair to maintain structures as smooth,durable, and easily cleanable
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03/19/2013 | Routine | |
Opening inspection. Storage room located on 3rd floor of hotel. Violations discussed with management. Discussed the menu, only pre-cooked items were used. Permit issued contingent upon installation of three compartment sink and hand sink in kitchen. A notice will be issued to the operator regarding kitchen renovations and plan review process.
- Food Display
Observation: The apples on display are not protected from contamination.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: There is no 3-vat sink located in the establishment.
Correction: Install a 3-vat sink allowing employees to manually wash, rinse, and sanitize equipment and utensils.
- Critical: Handwashing Lavatory*
Observation: There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
Correction: Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the reach in refrigerator.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of concentrated 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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02/21/2012 | Routine | |
Restaurant representatives - add corrected or new information about Comfort Suites Hotel Continental Breakfast, 1550 Crossways Blvd., Chesapeake, VA 23320 »