Current Certified Food Manager's (CFM) works only part time, and current CFM certification to expire in April, 2016. Facility manager has an employee signed up for the full CFM class in April. Manager to fax new certification to the health inspector once employee successfully completes CFM course. Discussed the following with the facility manager: 1) Consistent date marking practices 2) Using hot water (171 F for 30 seconds) as sanitizer in the 3 compartment sink 3) Testing sanitizer concentration once dispensing system has been repaired 4) Checking the Hobart high temp dish machine's wash temperature (at least 150 F) and the sanitization rinse pressure ( 15 - 25 psi). 5) Monitor cutting boards with deep groves/scratches
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor in the dry storage area.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Thawing (corrected on site) (repeated violation)
Observation: Improper methods used to thaw precooked chicken.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (corrected on site)
Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 150 F while the actual temperature was 128 F. Person in Charge has contacted the manufacturer "Hobart", and a professional will be visiting facility on 3/10/2016 to service the dish machine.
Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure (corrected on site)
Observation: The pressure gauge for the high temperature warewash machine was below 15 PSI. Person in Charge (PIC), has contacted the manufacturer "Hobart", and a professional will visiting facility to service the dish machine.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service 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 knives stored as clean.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the juice dispenser was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of juice dispenser at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- 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. Person in Charge (PIC) has contacted the supplier "Rutherford Supply", and a professional will be visiting facility to service the sanitizer dispensing system and will ensure the sanitizer is at the right concentration (150 - 400 ppm).
Correction: Provide quaternary ammonium sanitizer at proper concentration of 150 - 400 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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03/10/2016 | Routine | |
Permit displayed. Facility organized and clean. Spoke with the Person in Charge regarding the following: 1) Posting Certified Food Manager's certification in view of the public 2) Washing, cleaning, and sanitizing food contact surfaces 3) Proper storage of the ice scoop in the ice machine 4) Proper storage of cutting boards 5) Proper disposal of used gloves 6) Discontinuing cloth use on the bottom of the dinner fridge.
- Thawing (corrected on site) (repeated violation)
Observation: Improper methods used to thaw 2 packages of chicken (left out at room temperature on a storage rack).
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Equipment - Cutting Surfaces
Observation: Several cutting boards 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Juice dispensing nozzles, and the interior surfaces of the ice machine.
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: Fan located over the dry storage door, interior surfaces of all drawers and cabinets located at the buffet line and coffee line, and the rack used for storage of chemicals.
Correction: Maintain non food-contact surfaces of equipment clean.
- Mops - Drying Mops (corrected on site)
Observation: Mop 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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09/22/2015 | Routine | |
CFM not present during follow up inspection. EHS asked for any broken or worn equipment to be replaced. Paper Towel dispenser was jammed, employee corrected issue during follow up inspection. Breakfast: 6 am - 9 am
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: The food contact surface of the pitcher and waffle batter tub is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the above items to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
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04/07/2015 | Follow-up | |
Certified Food Manager certificate and check sent to Health Department to transfer to Chesapeake Health Department. Post CFM Certificate in view of guests when received. Permit not issued.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Bagged alfredo sauce sitting on top of soiled chemical cart next to personal item and sanitizing bucket containing miscellaneous materials that could potentially cause contamination.
Correction: Protect food from miscellaneous sources of contamination.
- Thawing (corrected on site)
Observation: Improper methods used to thaw cooked chicken and cooked vegetables.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Hardboiled eggs, sausage patties, sausage links, sliced ham, home fries, sliced cantaloupe/melon and milk were cold holding at improper temperatures
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.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the pitcher and waffle batter tub is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the above items to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the on the oven/warmer are in poor repair. The handle on Reach In Refrigerator #1 was observed in a condition that prevents and easy cleaning.
Correction: Repair the refrigerator handle 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 above equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site) (repeated violation)
Observation: Observed soiled surfaces on the food contact surfaces: ice scoop, knives stored on knife magnet and interior of ice machine.
Correction: Clean and sanitize these surfaces for food contact.
- 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Roll of paper towels observed unprotected from contamination.
Correction: Store single service articles in its original protective packaging or in a manner that prevents contamination of articles.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station was observed with a knife resting in sink basin.
Correction: The handwash facility identified above is to be used for washing hands only
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03/18/2015 | Routine | |
Transfer Certified Food Manager certificate to Chesapeake and post in the view of the customer. Permit issued.
- Equipment - Good Repair and Proper Adjustment
Observation: The 3 compartment sink is not sealed to the wall in the kitchen area.
Correction: Repair the 3 compartment sink to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the utensil drawer at prep table and inside breakfast bar utensil holder have accumulations of grime and debris.
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 and other kitchen utensils in bucket were found stored on the floor.
Correction: Store all kitchen items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet and the flood rim level 3 compartment skin sprayer is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Plumbing System Maintained in Good Repair
Observation: The hand sink faucet is dripping.
Correction: Repair and maintain all plumbing components ans fixtures.
- Pests - Controlling Pests*
Observation: Observed gnats throughout kitchen.
Correction: Inspect premises on routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.**Appointment with extermination service has already been made**
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04/03/2014 | Routine | |
Permit issued
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: interior ledge of ice machine needs cleaning
Correction: clean and sanitize
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03/13/2013 | Routine | |
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