- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solutions used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of 50 - 100 parts per million with a water temperature of 75°F.
- Non-Food Contact Surfaces
Observation: The trash cans and grease storage area have accumulations of debris.
Correction: Clean trash cans and the grease storage area at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the back of the kitchen is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only. It must be stocked, clean, and accessible at all times. Move the shelf under it.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the back of the kitchen and the station needs cleaning.
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.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Employee's coat stored with food, single service, or clean equipment.
Correction: Properly store employees' belongings in designated area. Keep lockers, designated area or other suitable facilities used to store employees personal belongings in an orderly manner
- 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.
- Toxics - Separation of Toxics
Observation: Pump sprayer not clearly labelled.
Correction: Label pump sprayer with contents.
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01/11/2016 | Routine | |
- Critical: Hands - When to Wash*
Observation: A food employee failed to remove her gloves and wash 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.
- 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.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Cheese sauce classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in the walk in cold holding at improper temperatures-unit went down between 4am and 7 am.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.Relocate foods to working units as soon as a problem is discovered and while waiting for repair service. Discard all potentially hazardous foods that have exceeded 41F for four hours or more.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Open buckets of grease observed adjacent to the receptacle.
Correction: The grease container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the back of 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.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees(drive thru).
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Lights in walk in freezers not working well.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment: Home Defense sprays.
Correction: Remove unnecessary poisonous or toxic materials.
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09/08/2015 | Routine | |
*POST CURRENT CHESAPEAKE MANAGER CERTIFICATIONS IN GUESTS' VIEW.
- 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 (corrected on site) (repeated violation)
Observation: Wiping cloths observed in hand sink.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Clipboard observed on sandwich unit cutting board.
Correction: Protect food from miscellaneous sources of contamination.
- Equipment - Good Repair and Proper Adjustment
Observation: Green plastic ice scoop observed in a state of disrepair.
Correction: Replace the ice scoop 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 accumulation of mold on drink unit ice spouts.
Correction: Clean and sanitize these surfaces.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food pans observed stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Dressing Areas and Lockers - Designation (corrected on site)
Observation: Employee's coat stored in box of sauce containers.
Correction: Provide/use employee lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
- Toilet Rooms - Closing Toilet Room Doors (corrected on site)
Observation: Employee rest room observed propped open.
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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05/12/2015 | Routine | |
1. Keep sandwich units closed as much as possible to maintain food temps <41F, 2. Do not add new chopped chicken to leftovers.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Grease from exhaust hood observed in top of meat box at grill.
Correction: Protect food from miscellaneous sources of contamination. Empty grease cup often, move refrigerator out of range.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the following: onion shelf, second self serve ice chute.
Correction: Clean and sanitize these surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Refuse - Removal Frequency
Observation: Waste oil left overnight in open bucket by grill.
Correction: Remove waste and recycleable items at closing.
- Employee Accommodations, Designated Areas
Observation: Employee belongings overflowing onto food storage shelves.
Correction: Provide sufficient employee facilities so that food, equipment, single-service and single-use articles are protected from contamination.
- Employee Accommodations, Designated Areas
Observation: Area designated for employee to eat and drink is located so that it does not protect foods from contamination.
Correction: Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination.
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01/12/2015 | Routine | |
Health Permit renewed.
- 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(50-100ppm chlorine) between uses.
- Equipment - Good Repair and Proper Adjustment
Observation: A number of plastic pans observed in a state of disrepair and damaged.
Correction: Remove damaged containers.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the following: ice dispenser spouts, heat lamps, fronts of some reach in units.
Correction: Clean and sanitize these surfaces.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The pans washed were not sanitized.
Correction: After cleaning and rinsing of the food-contact surface, ALL equipment MUST be effectively sanitized before coming in contact with food and before use.
- Equipment and Utensils, Air-Drying Required
Observation: Food pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents: gap at bottom of back door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair
Observation: Two walk in light fixtures observed full of water.
Correction: Repair rook leaks and lights. 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 corners, trash cans, grease storage area 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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10/08/2014 | Routine | |
- Hair Restraints - Effectiveness (corrected on site)
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
- Food Storage Containers - Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: Unlabeled food container(salt).
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.
- Critical: Reheating for Hot Holding* (corrected on site) (repeated violation)
Observation: BBQ, chili, cheese sauce classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding.
Correction: Rapidly reheat commercially processed RTE food for hot holding to 135°F or above (165F if a leftover).
- Backflow Prevention Device, Design Standard
Observation: The backflow or backsiphonage prevention device installed on the mop faucet is insufficient when a hose and sprayer are attached.
Correction: Provide the approved backflow or backsiphonage device(double check valve) for the specific application and type of device to prevent contamination of the drinking water system.
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08/14/2014 | 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.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open energy drink 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.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled salt container.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken in prep 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. *Repair man on site at this time
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Styrofoam cup observed reused as salt scoop.
Correction: Discontinue the reuse of single-use containers for this purpose. Provide approved reusable food scoops with a handle.
- 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(men's rest room).
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
Observation: Some lights out in exhaust hood.
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: Floor drains and floor by waste oil receptacle noted in need of cleaning. Hand sink in storage area observed soiled.
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* (corrected on site) (repeated violation)
Observation: Some 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaners observed not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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05/14/2014 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between uses(>200ppm chlorine).
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(50-100ppm chlorine) between uses.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Heavily soiled wiping cloths piled under three compartment sink.
Correction: Replace/launder wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Food Preparation
Observation: Cups of food in milk crate observed on floor during portioning.
Correction: Protect food from environmental sources of contamination during preparation. Keep food at least 6" off the floor.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Some of the BBQ was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria before placing in a hot holding device.
Correction: Rapidly preheat food for hot holding to 165°F before placing in hot holding.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Burgers in top of grillside refrigerator cold holding at improper temperatures. *Breaker tripped
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The cardboard on the heat lamps as a wind break is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Do not use cardboard on the heat lamps. 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: The temperature measuring devices in some refrigeration units are 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.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service styrofoam cup observed reused as salt scoop.
Correction: Discontinue the reuse of single-use containers as food scoops.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: One handwash station observed used as a dump station.
Hand sink at drive thru blocked.
Hand sink in storage area has no soap.
Correction: Hand sinks are to be maintained, clean, stocked, and accessible at all times. Hand sinks are to be used for hand washing only.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Grease, litter observed adjacent to thegrease receptacle.
Correction: The waste container storage areas are to be maintained clean and sanitary.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of cleaners and sanitizer 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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02/06/2014 | Routine | |
- 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 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: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with torn plastic gloves.
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. Change gloves when they become soiled or torn.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in the bottom of the dessert station cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The cardboard surrounding and resting on the hot holding units as a windbreak is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. *Suggest having a shield fabricated of an approved material.
- Temperature Measuring Devices
Observation: The temperature measuring devices in the reach in unitd were not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring devices to the warmest part of the refrigeration units to properly represent the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The dessert unit front was observed in a state of disrepair.
Correction: Repair the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. *Part has been ordered, scheduled to arrive in two days.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Correction: Provide chlorine sanitizing solution at proper concentration of 50-100ppm in the wiping cloth buckets.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide chlorine sanitizing solution at proper concentration of 50-100ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
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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11/12/2013 | Routine | |
HEALTH PERMIT ISSUED. POST IT WITH THE CHESAPEAKE MANAGER CERTIFICATIONS IN GUESTS' VIEW. COMPLETE ALL CLEANING AND INSTALLATION OF PAPER TOWEL AND SOAP DISPENSERS. DISCUSSED EMPLOYEE HEALTH POLICY, GLOVE AND PERSONAL HYGIENE POLICY.
No violation noted during this evaluation. | 10/10/2013 | Pre-Opening | |
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