Permit displayed. Certified food manager (CFM) present. Previous violations corrected. Active managerial control observed. Facility organized and clean. Spoke with CFM regarding employee health, unit temperatures, cold holding temperatures, food safety and general sanitation practices. Health department permit issued to CFM.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken Salad, potato salad, and lasagna observed cold holding at improper temperatures of 45°F, 49°F and 45°F respectively, in the cold holding display case in the fresh foods area. Food items have been in said unit for one hour as per operator statement.
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. Foods removed from unit. Display case observed at 55°F
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the deli cold holding display case.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the two door lowboy refrigerator in the pizza prep area has accumulations of grime and spilled food.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- 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.
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07/28/2015 | Routine | |
Renovation inspection. A pizza kiosk has been added and the salad bar cooler has been replaced. Time as a public health control measure will be utilized. Heat lamp counter was at 110 degrees Fahrenheit. One section of the counter top over the bulk cheese display unit is scheduled to be replaced due to sizing. One corner section of the bulk cheese display unit registering 44 degrees Fahrenheit and the bev air unit will be monitored and not used until the temperature is below 40 degrees Fahrenheit. Regulation requirements have been met. Kiosk's have been approved for use and will be included under the deli health permit.
No violation noted during this evaluation. | 06/25/2014 | Other | |
Transfer the Certified Food Managers training certificates to Chesapeake. Recommend a copy of the health permit be posted at the deli as well as the customer service area. Very clean, organized and maintained facility. Food safety practices observed by employees. Health Permit renewal issued.
- Equipment - Good Repair and Proper Adjustment
Observation: Seram wrap sealer plate cover was observed in a state of disrepair and damaged.
Correction: Replace the cover to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards along the sandwich unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- 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: Bread loaf trays and sheet trays.
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 nonfood-food contact surfaces: Food prep sink sprayer and exhaust hood filters.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls behind the fryers 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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03/05/2014 | Routine | |
Chesapeake registered certified food managers' certificates must be posted. Good job.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers (squeeze bottles of sauces).
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.
- Equipment - Cutting Surfaces
Observation: The cutting boards along the substation are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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12/11/2013 | Routine | |
No issues observed at this time! Great job! Health Permit renewal issued.
No violation noted during this evaluation. | 04/25/2013 | Risk Factor | |
Violations discussed with management, and corrected during inspection. Well maintained and clean facility. Permit issued.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of wall cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/06/2012 | Routine | |
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