Following discussed with PIC: label all granular and liquid products removed from original container, clean walls and floors around fryers, ensure hooks designated for employe clothes storage is used and clothes are not stored on top of food, repair or replace any utensils that are significantly damaged and can not be easily cleaned, floors in the walk in refrigerator need to be cleaned and the light bulb needs to be replaced, continue to check on status of walk in equipment (noted build-up of ice), remove all food or food articles off the floor and on shelves, and have a cleaning schedule for the inside of the ice machine.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Uncovered drinking container in the food preparation area.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
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03/29/2016 | Risk Factor | |
Discussed with the PIC the need to check on the temperature of cold holding equipment more regularly, not storing the ice scoop handle directly on ice and date marking foods. Overall, facility is clean and well organized.
- Thawing (corrected on site) (repeated violation)
Observation: Improper methods used to thaw pork.
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: Food in the walk in refrigerator cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of between 50 and 100 parts per million.
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12/31/2015 | Routine | |
Health Permit Renewed.
- Thawing
Observation: Improper methods used to thaw fish.
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: 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 (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: walk-in shelves/seals, deep freezer interior, ice chute, and prep unit seals.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors especially under shelves and 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.
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10/01/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination in the make station
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor and wall juncture in back room not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
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05/05/2015 | Follow-up | |
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) potatoe salad and cole slaw in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Food Contact Surfaces - Cleanability*
Observation: Food stored in take out containers in walk in cooler
Correction: Replace the take out containers 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 - Non-Food Contact Surfaces and Utensils
Observation: interior of ice machine needs cleaning
Correction: Clean the 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.
- Non-Food Contact Surfaces
Observation: the following surfaces need cleaning:
-clean breading stations
-sides of fryers
-soda machine
-inside of make unit
-employee restrooms (sinks and toilets)
-walk in cooler shelves and floor
-bottom of prep table in kitchen
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
Observation: Single service items observed stored on floor
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser and 6 in off floor
- Plumbing System Maintained in Good Repair
Observation: hot water faucet at both hand sinks are sticking and hard to operate
Correction: Repair and maintain all plumbing components ans fixtures.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture in back room not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Critical: Toxics - Presence and Use Restriction (corrected on site)
Observation: Store bought pesticide stored on premises
Correction: Remove unnecessary poisonous or toxic materials.
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03/31/2015 | Routine | |
Permit issued. Opening inspection. No food stored.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The trays under soda machine and ice machine need cleaning
Correction: Clean
- Physical Facilities in Good Repair
Observation: The following structures are in need of repair:
-cement floor in back has paint peeling
-walls in employee restrooms are damaed
-wall in back storage has surface peeling
Correction: repair/replace to maintain structures as smooth ,durable, and easily cleanable.
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06/13/2014 | Routine | |
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