Discussed the following with the CFM: (1) The water leak at the three compartment sink (part on order), (2) Discard the sanitizer test strips which are no longer accurate, (3) Wet stacking of dishes, (4) Personal items (aprons/swiffer) being stored with food items, (5) The proper thawing methods, (6) The cleaning schedule of the facility, (7) The floor is scheduled to be replaced, (8) Transfer CFM certificate to Chesapeake certificate.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employee observed handling ready-to-eat (RTE) food with their bare hands.
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: Observed packaged of alfredo sauce thawing at room temperature in the hand sink's basin located next to the pizza make unit.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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11/23/2015 | Risk Factor | |
Discussed the following with the PIC: (1) Store food items and single use items up off the floor 6". (2) Certified Food Manager Certificate should be transferred to a Chesapeake Certificate.(3) The prohibitions or limitations for the storage of certain food items or equipment.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station at the warewashing area had cleaning brushes and items being stored in its basin.
Correction: The handwash facility identified above is to be used for washing hands only
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05/29/2015 | Routine | |
Discussed the following with the CFM: Removing aprons from next to the handwashing sink or providing splash guards
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee touching face and failing to wash 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: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Observed employee eating while working at the cut-table.
Correction: All employees who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- 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: Storage racks in the walk-in refrigerator.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Plumbing System Maintained in Good Repair
Observation: The drain line of the handwashing sink located in the warewashing area was noted leaking onto the floor.
Correction: Repair and maintain all plumbing components and fixtures.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of cleaning chemicals were not properly stored to prevent the contamination of single service items.
Correction: Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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11/17/2014 | Routine | |
One light was observed out in the hood system. Transfer ServSafe Food Manager Certificate(s) to the Chesapeake Health Department. A new walk-in cooler has been installed. Floor/wall coving in the facility is being repaired. Health Permit Issued.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee observed drinking from an uncovered container in the food preparation area.
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: Soiled cloths observed stored in the handsinks.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the warewashing area.
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 warewashing area.
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
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working spray container of food contact surface sanitizer observed 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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11/14/2013 | Routine | |
The faucet at the 3-compartment sink was observed loose. Provide a certified food manager. Correct above observations.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The mop sink was observed not properly sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The wall in the walk-in refrigerator was observed damaged.
Correction: Repair and/or replace the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean packages of cardboard pizza boxes observed stored on the floor.
Correction: Store pizza boxes in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Outer Openings - Protected (corrected on site)
Observation: Front door of the establishment observed propped open.
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 - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor/wall surfaces under and around the warewashing 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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities observed in need of cleaning.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Spray bottle container of chemical product stored above food product on the pizza make line.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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05/22/2013 | Routine | |
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