Discussed the following with the person in Charge (PIC): 1) Mechanical dish machine - wash solution temperature is below manufacturer's specification of 160 F (was temperature observed at 154 F). Discontinue using the high temperature dish machine and switch to manual ware washing 2) Do not store sanitizer bucket next to clean dishes (corrected during inspection) 3) Readjust temperature of 6 drawer unit to 37 - 38 F 4) Keep lids of make top unit closed when not in use 5) Certified Food Manager's (CFM) certification still expired
- 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
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in some reach in freezers along the cook line.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Following foods cold holding at improper temperatures:
Raw pork sausage - 47 (6 drawer make unit)
Sliced Cheese - 47 (top of make line unit across the grill)
Sliced Tomatoes - 44 (top of make line unit across the grill)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Person in Charge relocated foods to a unit that maintains ambient air temperatures of 41 F or below.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The undercooked hamburgers provided on the menu or brochure do not provide a reminder statement.
Correction: The Consumer Advisory shall include a reminder statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that consuming this/these items as raw or undercooked can increase risk of foodborne illness.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was above the maximum allowable level of 194ºF. The thermometer read 197 F.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: Soiled pans, trays, dishes, small cups stored as clean.
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 non food contact surfaces: Interior surfaces of reach in refrigerators and reach in freezers along the cook line.
Correction: Maintain non food contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Multiple pans and trays 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine based sanitizer (>200 ppm) being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize chlorine sanitizer at the proper concentration of 50 - 200 ppm that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces.
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02/08/2016 | Routine | |
Certified food manager (CFM) present. Active managerial control observed. Facility organized and clean. Spoke with CFM regarding the following: 1) Written employee health policy 2) Immersion time for sanitizing and air drying cutting knives for chlorine 3) Clean interior bottom of low boy Delfield units along cook line 4) Inspect food pans and trays for food debris/residue after being washed, rinsed, and sanitized 5) Post hand washing sign at hand washing sink by the ware washing area (hand washing sign provided) 6) ServeSafe certificate expired
- Critical: Cooling* (corrected on site)
Observation: Cooked pasta (45 F) made on 11/3/2015 at 8:21 pm noted not being adequately cooled to prevent the growth of harmful bacteria. Person in Charge voluntarily discarded product.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Liquid eggs with cream (55 F) cold holding at improper temperatures in the 2 door Delfield reach in refrigerator. Liquid eggs with cream (52 F) stored on ice cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: 1) 2 door Delfield reach in refrigerator (56 F) used for storage of liquid eggs and cheese is not able to maintain a temperature of 41 F or below.
2) 2 door Delfield reach in freezer (35 F) is not able to maintain foods in a frozen state. damaged.
Correction: Repair the reach in refrigerator and reach in freezer 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 reach in refrigerator and reach in freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment and Utensils, Air-Drying Required
Observation: Food pans and trays 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.
- Physical Facilities in Good Repair
Observation: Floor tiles missing and damaged across grill at cook line, and at the entrance of the walk in freezer.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Fire suppression nozzles, and vent filters in the hood system over the grill are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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11/04/2015 | Routine | |
Permit issued.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use knives stored between equipment 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Door to dessert unit was observed in a state of disrepair and damaged.
Correction: Repair the door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680) Hot water booster heater not turned on.
Correction: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
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09/18/2014 | Routine | |
Very organized. Excellent job.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Batter 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
Observation: I door under counter refrigerator with batter unable to maintain less then 41 degrees.
Correction: Repair the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability
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07/10/2014 | Routine | |
Transfer ServSafe Certificate to Chesapeake Health Department.
- 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: wire racks with clean utensils
Correction: Maintain nonfood-contact surfaces of equipment clean.
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04/15/2014 | Routine | |
Permit issued
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced turkey cold holding at improper temperatures (41-46*)
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.
- Physical Facilities in Good Repair
Observation: Floor tile grout has eroded in some areas of the kitchen
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Maintain structures as smooth, durable, and easily cleanable.
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10/17/2013 | Routine | |
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