Permit displayed. Certified food manager (CFM) present. Active managerial control observed. Facility organized and clean. Spoke with CFM regarding expired CFM certificate for another manager.
No violation noted during this evaluation. | 01/21/2016 | Risk Factor | |
Permit displayed. Certified food manager (CFM) present. Active managerial control observed. Facility organized and clean. Spoke with CFM regarding employee health, food safety and general sanitation practices. Health department permit issued to CFM.
No violation noted during this evaluation. | 09/29/2015 | Routine | |
Permit displayed. Certified food manager (CFM) present. Previous violations corrected. Active managerial control observed. Facility organized and clean. Spoke with CFM regarding wiping cloth procedures andstorage of single service items
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service salad containers observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
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05/29/2015 | Routine | |
Permit displayed. Certified food manager present. Facility is well maintained and clean.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Old food item observed being stored in dry food storage area. Tomato paste dated 09/17/13.
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. 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.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Employee unisex toilet room doors are being kept open. Install a self-closing apparatus.
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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02/11/2015 | Routine | |
Permit issued.
- Equipment - Good Repair and Proper Adjustment
Observation: 3 door Hobart refrigerator ( broken- not in use), Line D Milk refrigerator, line E display (temperature reads between 42-44 degrees) and Hobart 2 door refrigerator (unable to maintain less than 41 degrees throughout the day) are having mechanical issues.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
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09/18/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Baked chicken hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Vent hood and walk-in lights were observed in a state of disrepair and damaged.
Correction: Repair the lights 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 lights, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 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: Garbage disposal by dish machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required
Observation: Metal 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.
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05/21/2014 | Routine | |
Looks Great!!
- 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: can opener
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Vent Hood lights is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained: Faucet dripping
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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02/11/2014 | Routine | |
Overall good job. Permit renewal issued.
- Equipment - Good Repair and Proper Adjustment
Observation: Light bulb out under hood.
Correction: Repair the EQUIPMENT 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 EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities in Good Repair
Observation: Ceiling tiles are heavily soiled and in poor repair. There condition could become a source of contamination.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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10/07/2013 | Routine | |
| No violation noted during this evaluation. | 06/12/2013 | Risk Factor | |
Do not use cardboard for table levelers. Good job.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Heavily stained ceiling tiles 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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02/25/2013 | Routine | |
Restaurant representatives - add corrected or new information about Great Bridge High School, 301 Hanbury Road, Chesapeake, VA 23320 »