Observed proper thawing methods.
Observed damage to wall behind dish machine
Facility plans future remodeling of facility
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the refrigerator units.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
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03/31/2016 | Risk Factor | |
Discussed the following with the MGR: 1) Proper treatment of aprons 2) Ensure current cleaning schedule is adhered to and floors in serving station area are cleaned 3) Ensure all floor drains are cleaned frequently and monitor the presence of foul smell noted in rear corner of serving line.
Note: facility has installed a new dish-machine since last inspection.
Permit Issued.
- Equipment - Good Repair and Proper Adjustment
Observation: Refrigeration unit was observed in a state of disrepair and damaged.
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.
- Equipment - Cutting Surfaces
Observation: The 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.
- 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: inside of reach-in refrigerator units
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Observed several mesh/ceiling tiles in poor repair over the cooking line and floor tiles in poor repair in serving area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/16/2015 | Routine | |
Discussed the following with the MGR:
Protecting the single-use children's cups from misc. sources of contamination.
Schedule hood filter maintenance as soon as possible.
Clean air vents throughout the facility.
- Physical Facilities in Good Repair
Observation: Observed a missing floor drain in the kitchen, mesh/tiles in front of the grill, tiles under the drink station and the floor of the WIF is observed in a state of disrepair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Facility noted in need of cleaning
Correction: floors in dry storage, ceiling tiles and walls throughout facility.
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04/02/2015 | Routine | |
Permit Issued
- Hair Restraints - Effectiveness
Observation: Employees 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 - Potentially Hazardous Food - Cold Holding*
Observation: Observed milk, 49 degrees Fahrenheit, 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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
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01/28/2015 | Routine | |
Transfer ServeSafe Certificates to city of Chesapeake and post in view of public per local ordinance.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the freezer on the cookline.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in two refrigerators on the cookline.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Unused or non-functioning equipment not removed from the premises. Observed broken make table on cookline.
Correction: Remove any unused or non-functioning equipment from the premises.
- Physical Facilities in Good Repair
Observation: Floor of walk in freezer is is not maintained in good repair. The walking surface is uneven and rolling.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaner are 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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04/03/2014 | Routine | |
Permit issued. Great job!
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink in the kitchen is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
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10/16/2013 | Routine | |
Discussed the employee health policy, training records, and the requirement to have the CFM certificates transferred to Chesapeake. The damaged ice machine lid and reach in refrigerator gaskets are on order. Facility is a smoke free establishment. A sign shall be posted at the entrance door. Facility is well organized and managed. Health Permit renewal issued.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- 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: frying pans and waffle maker.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the interior surface of ice machine 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: Backflow Prevention Device, When Required* (corrected on site)
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law. mop sink where the hose with sprayer nozzle is attached.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets. Manager has disconnected the hose.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor and wall joint in the dry storage room and floor drains 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.
- Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment. can of raid.
Correction: Remove unnecessary poisonous or toxic materials. Discarded during inspection.
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12/20/2012 | Routine | |
Some of the door gaskets on the refrigeration units have been replaced. The rest are on back order. This establishment was approved for permit.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the walk-in freezer floor is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- 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: chemical closet doors.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors 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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02/27/2012 | Routine | |
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