- Critical: Reheating for Hot Holding*
Observation: The left over refried beans were not reheated to 165F to eliminate pathogenic bacteria AND they were mixed with the newly prepared beans.
Correction: Rapidly reheat food for hot holding to 165°F or above. Do not mix old product with new.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The "clean" drainboard and top edge of the three compartment sink are heavily soiled.
Correction: Clean the sink compartments and drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment surfaces were observed soiled to sight and touch: Freeze station, drink dispensers, cabinet under dining room srink station, food presses, crusty sheet pans and grease laden plastic trays, mixer, ALL racks, carts,... in chicken walk in, under counter refrigerator, microwaves, plastic tag dispenser, bottom of all cookline equipment, wire racks, trash cans, .....
Correction: Clean and sanitize these surfaces. *Develop and enforce a detailed cleaning schedule that covers all equipment and facility surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Unwrapped single service items observed unprotected from contamination next to trash cans and bags in store room.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser away from all potential sources of contamination.
- Plumbing System Maintained in Good Repair
Observation: Hand sink by drive thru is not secured.
Correction: Properly secure/caulk sink to counter.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided in the dispenser at the hand washing lavatory by the drive thru.
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
- Physical Facilities in Good Repair
Observation: Baseboards throughout the kitchen are damaged or detached from the wall, not maintained in good repair
Correction: Repair baseboards properly. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors, floor drains, walls, baseboards (including walk ins) all 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.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of cleaners are not stored separately from insecticides or rodenticides in back room.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
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01/25/2016 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed a quantity of food release grill treatment drip into pan of rice on serving line.
Correction: Discard rice. Protect food from contamination.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: The damaged bag of Dr Pepper is subject to contamination.
Correction: Do not use the damaged bag of soda.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between uses(>400ppm quats today).
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(200ppm) between uses.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the freezer floor or food stored less than 6" above the floor.;Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Mechanically vented hood filters not maintained in good repair(slats missing).
Correction: Repair or replace damaged hood filters.
- Equipment - Good Repair and Proper Adjustment
Observation: Reach in freezer observed in a state of disrepair and damaged.
Correction: Repair/remove the broken freezer.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The compartments, drainboards and wall at the three compartment sink are heavily soiled.
Correction: Clean the sink compartments and drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the following: crusty sheet pans, prep tables/wire racks, Freeze machine, drink and ice dispensers, prep sink, plastic tag holder, area below oven, all equipment in chicken walk in,...
Correction: Clean and sanitize these surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination in store room: unwrapped products splattered with soda and have full trash cans touching their rack.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser to prevent contamination.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: There is no refuse container at the area immediately adjacent to two kitchen hand sinks.
Correction: Provide a refuse container for the disposal of paper towels at each hand sink.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen walls, ceiling vents, floor, walk in doors, walls, fan units,....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 (repeated violation)
Observation: Handwashing facilities are unclean and not maintained.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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10/22/2015 | Routine | |
- Jewelry - Prohibition
Observation: Employee wearing jewelry on their arms and hands.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters not in good repair: slats missing from two filters.
Correction: Repair or replace hood filters.
- Warewashing Equipment, Cleaning Frequency
Observation: The compartments, pipes, fixtures, drainboards,.... of the three compartment sink are heavily soiled.
Correction: Clean ALL sink components: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: several pans of smallwares, colored tag dispenser, crusty sheet pans, refrigerator and freezer interiors, assembly line unit, warmer drawer unit, mixer, set of 3 rolling bins, microwaves, condiment trays and stand, prep sink station, both drink dispenser units,....
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the cookline equipment(sides, wheels, ...), soiled dust pans, ladder,....have accumulations of grime and debris.
Correction: Clean all surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the three compartment sink and the hand sinks are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the hand sink at kitchen entrance.
Correction: Provide a refuse container for the disposal of paper towels at each hand sink.
- Light Bulbs Protective Shielding
Observation: Light bulbs by mop sink are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Hand Drying Provision
Observation: No disposable towels were provided in the dispensers at the kitchen hand washing sinks.
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
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen floors, floor drains, walls, ceiling vents, walk in walls, doors, fan guards all 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.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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07/27/2015 | Routine | |
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Reheating for Hot Holding* (corrected on site) (repeated violation)
Observation: The mashed potatoes were not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165°F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in the make table cold holding at improper temperatures (circuit kiched off).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Metal food bin rack observed rusty, in a state of disrepair.
Correction: Repair the rack to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: set of three food bins, freeze machine, ice dispenser spouts, all condiment trays, color tag dispenser, napkin dispensers, chicken warmer drawer unit, crusty sheet pans, microwaves, rack by oven, mixer shelf, lowboy refrigerator, reach in freezer, ...
Correction: Clean and sanitize these surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination: soiled, damaged, or unwrapped packaging in a number of locations (gloves, plastic wrap, wiping cloths,....).
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.Protect single service from contamination.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the cookline hand sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen wall areas, floors under equipment monitors, and all walk in doors and door frames 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Handwashing facility by drive thru noted in need of cleaning. Trash can missing at hand sink.
Correction: Keep handwashing facilities clean, stocked, and maintained to encourage proper handwashing.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment: soiled old warmer drawer unit.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaners 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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04/08/2015 | Routine | |
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in some of the refrigerators and freezers.
Correction: Provide a temperature measuring device in the front of all hot and cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grease deposits or other soil on the following:crusty sheet pans, some reach in units, one microwave, soiled pan bin, hot wells, ...
Correction: Clean and sanitize these surfaces.
- 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor areas, baseboards, wall at dish sinks 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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01/07/2015 | Routine | |
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Soda bag-in-a-box observed stored on the floor.
Correction: Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Reheating for Hot Holding*
Observation: Macaroni was not reheated to the proper temperature for hot holding.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in one walk in.
Correction: Provide a temperature measuring device in the front of all hot and 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: Mechanically vented hood filters not in good repair.
Correction: Repair or replace damaged hood filters.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Crusty sheet pans observed in a state of disrepair and damaged.
Correction: Resurface or replace crusty sheet pans to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: refrigerators, chicken rack in walk in, moldy freeze machine, drink and ice spouts, ALL overhangs over prep and assembly counters, tables, can opener, warmers, condiment cart,......
Correction: Clean and sanitize these surfaces.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the kitchen equipment sides, control panels, ....have accumulations of grime and debris.
Correction: Clean all surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash, garbage, old equipment observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory by kitchen door.
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
- Physical Facilities in Good Repair (repeated violation)
Observation: REPEATS----Physical structure is not maintained in good repair: 1. Damaged floor covering in former walk in cooler, 2. Rusty back door as well as electrical panels, 3. Light not working in store room.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors throughout, walls, moldy ceiling vents, walk in doors and door frames,....all 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: No trash can provided by handwashing facility by kitchen door.
Correction: Provide a trash can for paper towels at each hand sink. Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, INCLUDING equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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09/24/2014 | Routine | |
*A number of repeat observations, correct all violations promptly. *One manager attending recert class this week. *Replace hand wash sign at sink near drive thru. Develop and enforce a detailed cleaning program that covers all surfaces and equipment.*Complete repairs to the entryway walls.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate ALL food storage onto approved shelving with minimum 6" legs or casters.
- Temperature Measuring Devices (repeated violation)
Observation: There was no working temperature measuring device located in two walk in units.
Correction: Provide a temperature measuring device in the front of all cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: overhangs at the assembly line, dining room ice spout, many crusty metal and plastic pans, assembly line refrigerated unit,....
Correction: Clean and sanitize these surfaces for food contact.
- Refuse - Removal Frequency (repeated violation)
Observation: Refuse containers are stored full overnight at the back door causing an attractant to pests.
Correction: Discontinue the practice of leaving partially filled refuse containers in the facility overnight.
- Physical Facilities in Good Repair (repeated violation)
Observation: Physical structure is not maintained in good repair: rusty back door, damaged walk in floor, leaking store room ceiling, light out in store room.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors, baseboards, and pipes 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.
- Maintenance Tools - Storing Maintenance Tools
Observation: Dust pans observed soiled with an accumulation of garbage.
Correction: Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items are to be maintained clean and be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment: old warmer, old walk in door,.....
Correction: Remove ALL unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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06/24/2014 | Follow-up | |
*Hobart freezer and two lowboy refrigerators are not maintaining required temperatures to ensure food safety. Repair or remove them.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in two walk in units and the assembly line reach in.
Correction: Provide a temperature measuring device in the front of all hot and cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a complete food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Equipment was observed in a state of disrepair and damaged: crusty sheet pans. Reach in freezer and two refrigerators not maintaining required temps.
Correction: Repair/remove crusty pans and reach ins to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: underside of shelves at assembly line, frozen drink machine nozzles, chicken walk in rolling racks, plastic warmer drawers. can opener, condiment trays.
Correction: Clean and sanitize these surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination.
Correction: Store all single service items in its original protective packaging or inverted in an approved dispenser.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Faucet handle at hand sink in breading area in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
- Refuse - Removal Frequency (repeated violation)
Observation: Refuse containers are stored full overnight in the store room causing an attractant to pests.
Correction: Discontinue the practice of leaving partially filled refuse containers in the facility overnight.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at two hand washing lavatories in the kitchen.
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
- Employee Accommodations, Designated Areas (repeated violation)
Observation: Employee's coat observed on food storage shelf.
Correction: Use employee lockers or other suitable facilities so that food, equipment, single-service and single-use articles are protected from contamination.
- Physical Facilities in Good Repair (repeated violation)
Observation: Physical structure is not maintained in good repair: damaged metal trim in the walk in refrigerator/freezer, damaged floor in old walk in, rusty back door.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen floor, walls, ceiling tiles, and vents 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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03/17/2014 | Follow-up | |
30 DAY REINSPECTION TO FOLLOW----POOR SANITATION AND NUMEROUS PIECES OF EQUIPMENT OBSERVED IN DISREPAIR TODAY. REPEAT--- NO HEALTH PERMIT OR CHESAPEAKE MANAGER CERTIFICATION POSTED CURRENTLY. REGISTER CERTIFIED MANAGERS AT THE CHESAPEAKE HEALTH DEPT, ROOM 238. $15 FEE = 3 YEAR CERTIFICATE. CORRECT ALL VIOLATIONS PRIOR TO THE REINSPECTION.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Equipment was observed in a state of disrepair and damaged: 1. crusty sheet pans, 2. broken biscuit freezer, 3. broken microwave oven, 4. broken under counter refrigerator, 5. cracked lids on noodle bin unit,....
Correction: Repair/remove ALL broken equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Unused or non-functioning equipment not removed from the premises.
Correction: Remove any unused or non-functioning equipment from the premises.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: ice dispensers, underside of shelf over grillers, assembly line refrigerator, frozen drink machines, walk in rolling racks, warmer drawer unit.
Correction: Clean and sanitize these surfaces.
- Critical: Handwashing Lavatory*
Observation: The hand sink in the prep area is not operational. Foot pedals missing on other hand sinks.
Correction: Repair all sinks to allow the employees to wash hands properly.
- Refuse Receptacles
Observation: Observed leaking refuse container in the kitchen.
Correction: Replace leaking refuse containers, they are an attractant for pests.
- Refuse - Removal Frequency (repeated violation)
Observation: Refuse containers are stored full overnight in the store room causing an attractant to pests.
Correction: Discontinue the practice of leaving partially filled refuse containers in the facility overnight.
- Employee Accommodations, Designated Areas
Observation: Employee coat and shoe observed on storage shelf by walk in.
Correction: Use employee lockers or other suitable facilities so that food, equipment, single-service and single-use articles are protected from contamination.
- Physical Facilities in Good Repair (repeated violation)
Observation: Physical structure is not maintained in good repair: damaged metal trim in the walk in refrigerator/freezer, damaged floor in old walk in, rusty back door, light out in the hood.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen floor, walls, ceiling tiles, and vents 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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01/16/2014 | Routine | |
*CORRECT ALL VIOLATIONS PROMPTLY. **REGISTER YOUR SERVE SAFE CERTIFICATION AT THE CHESAPEAKE HEALTH DEPT, ROOM 238 ($15 FEE = 3 YEAR CERTIFICATE) AND POST WITH THE HEALTH PERMIT (currently missing, replacement provided) IN THE CUSTOMERS' VIEW.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Hair Restraints - Effectiveness
Observation: Employee 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: Reheating for Hot Holding* (corrected on site)
Observation: Corn classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above before placing in hot holding unit.
- Equipment - Good Repair and Proper Adjustment
Observation: Crusty metal sheet pans and grease laden gold plastic pans observed in a state of disrepair.
Correction: Repair/replace items noted to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of grease deposits or other soil on the following: overhangs at the assembly line, refrigerator under front counter, rolling racks in walk in.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser at least 6" off the floor.
- Critical: Water Capacity*
Observation: The water heater / boiler serving the food service establishment is no longer operable.
Correction: Store manager has voluntarily closed and contacted plumber.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sinks was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Critical: Plumbing System Maintained in Good Repair
Observation: PLumbing in poor repair: 1. hand sink by door missing foot control for water flow, 2. cookline hand sink missing faucet handles and has leaks under sink, 3. chemical dispensing system at three compartment sink is leaking .
Correction: Repair and maintain all plumbing components ans fixtures.
- Refuse - Removal Frequency
Observation: Refuse containers are stored full overnight in the back room causing an attractant to pests.
Correction: Discontinue the practice of leaving partially filled refuse containers in the facility overnight.
- Hand Drying Provision
Observation: No disposable towels were provided at one hand washing lavatory in the kitchen.
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
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen floor, wall areas, moldy ceiling vents, and tiles 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.
- 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. Maintain mop station in a sanitary manner.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities(towel dispenser by drive thru) are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Parking lot has accumulation of litter
Correction: Maintain the premise free of litter.
- Critical: Toxics - Storage of Toxic Containers* (repeated violation)
Observation: Container of cleaner under mixer not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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10/22/2013 | Routine | |
HEALTH PERMIT RENEWED, POST IN GUESTS' VIEW. REPEAT: REGISTER THE SERVSAFE CERTIFICATES AT THE CHES. HEALTH DEPT, ROOM 238, AND POST CERTIFICATES RECEIVED.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch:crusty sheet pans, frutista dispensers, overhang at prep table, slide in warmer unit, reach thru refrigerator.
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.
- Physical Facilities in Good Repair
Observation: Physical structure is not maintained in good repair: 1.leaking pipe over mop station, 2.light out in ladies' room, 3.floor in old walk in freezer damaged.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Some ceiling vents, wall outside of the walk in 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaners must be located in an area that is not with or above food, equipment, utensils, linens or single service items.
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07/18/2013 | Routine | |
Register Serv Safe certificate(s) at the Ches Health Dept, Room 238 ($15 each) and post certificates received.
- Critical: Person in Charge - Assignment of Responsibility* (repeated violation)
Observation: No Certified Manager provided at the time of inspection.
Correction: Provide a Chesapeake registered, certified manager who is to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Fried chicken, gravy hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Warewashing Equipment, Clean Solutions (corrected on site)
Observation: The in-use sanitize water in the warewashing sink was observed to be heavily soiled or contaminated.
Correction: Drain the basin(s) and refill with fresh water and cleaning agents/sanitizers added as required for effective cleansing, rinsing and sanitization of equipment and utensils.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grease deposits or other soil on the following: scale, some monitors, overhangs at the assembly line, some rolling racks in wak ins, taco trays, drink station in dining room.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor and wall areas 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaners 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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04/18/2013 | Routine | |
Provide a Chesapeake registered, certified manager for the facility. Post the certificate(s) in the customers' view. Monitor equipment temps closely. Make needed repairs promptly.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: No certified manager available at the time of inspection.
Correction: The permit holder shall provide a certified manager charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Fingernails - Maintenance
Observation: Food employee with artificial nails or fingernail decorations other than nail polish.
Correction: Ensure all employees who wear artificial nails or fingernail decorations other than nail polish do not handle food.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food (bag-in-box soda) stored on the floor or food stored less than 6" above the floor.;Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Foods in one warmer hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in under counter unit and taco prep refrigerator cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: A number of plastic items are cracked or otherwise damaged.
Correction: Remove all damaged plastic items.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: crusty sheet pans, overhangs at assembly line, pass thru refrigerator, ice dispenser spouts, warmer interiors.
Correction: Clean and sanitize these surfaces for food contact.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the hand sink by kitchen door are leaking. Faucet handles missing at prep area handsink.
Correction: Plumbing systems and components shall be maintained in good repair.
- Hand Drying Provision
Observation: No disposable towels were provided at one hand washing lavatory.
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
- Physical Facilities in Good Repair (repeated violation)
Observation: Major condensation leak noted again in the back walk in freezer.
Correction: Promptly repair the freezer leak. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen walls, floor, ceiling tiles and vents 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.
- Mops - Drying Mops (repeated violation)
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.
- Toxics - Separation of Toxics
Observation: Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaners must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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01/17/2013 | Routine | |
*REGISTER CERTIFIED MANAGERS AT THE CHESAPEAKE HEALTH DEPT, ROOM 237 ($15 EACH). POST CERTIFICATES WITH HEALTH PERMIT IN THE CUSTOMERS' VIEW.
- Critical: Reheating for Hot Holding* (corrected on site) (repeated violation)
Observation: Some foods in the warmers were not reheated to 165F before placing in hot holding.
Correction: Rapidly reheat food for hot holding to 165°F or above.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the biscuit freezer does not seal the gap.
Correction: Repair the biscuit freezer door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment
Observation: Taped food bin lids observed in a state of disrepair.
Correction: Replace the damaged bin lids.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the following: oil shelf, bus tubs of smallwares, crusty sheet pans, overhangs at assembly line.
Correction: Clean and sanitize these surfaces.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the kitchen hand sink.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: Walk in freezer door skin, floor, and threshold are not maintained in good repair
Correction: Properly repair the freezer surfaces. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under equipment 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.
- 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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03/29/2012 | Routine | |
Restaurant representatives - add corrected or new information about Kfc/Taco Bell, 139 Battlefield Blvd. S, Chesapeake, VA 23320 »