Permit displayed. Certified food manager (CFM) present. Active managerial control observed. Facility organized and clean. Spoke with CFM regarding violations.
- Fingernails - Maintenance
Observation: Food employee with artificial nails or fingernail decorations other than nail polish observed handling exposed food.
Correction: Ensure all employees who wear artificial nails or fingernail decorations other than nail polish do not handle food.
- 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.
- Thawing (corrected on site)
Observation: Improper methods used to thaw raw shrimp.
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
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the keg refrigerator has 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the ice machine door has 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.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the dry food storage area.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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03/16/2016 | Routine | |
Permit displayed. Certified food manager (CFM) present. Previous violations corrected. Active managerial control observed. Facility organized, neat and clean. Spoke with CFM regarding handwash sink leak, and wet stacking.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw eggs holding in a manner that may cause cross contamination of to ready-to-eat food (RTE) in the walk-in refrigerator.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the walk-in freezer has heavy accumulations of ice.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the ice machine has accumulations of mold.
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: Clean glasses were not observed stored in a position to allow air-drying.
Correction: Store glasses in a self-draining position that allows air-drying.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the handwash sink in the kitchen are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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12/15/2015 | Routine | |
Permit displayed. Certified food manager (CFM) present. Active managerial control observed. Facility organized and clean. Spoke with CFM regarding employee health,date marking and equipment maintenance. Provided educational materials in employee health and training requirements.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) cheese and meats 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the keg refrigerator has accumulations of spilled beer.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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09/25/2015 | Routine | |
Opening inspection. All equipment is used. Lighting results measured in foot candles Food prep- 106, Dish washing area- 45, Walk-in refrigerator- 22 , Cook's line- 101,Prep unit 48, Dry food storage 2, Ice Machine area 60. Wash, rinse, and sanitize all equipment and tableware prior to use. Health Permit issued upon receipt of certified food manager certificate and certificate of occupancy.
- 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: cavity and moving plate of the microwave oven.
Correction: Clean and sanitize these surfaces for food contact.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the dry food storage area.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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08/10/2015 | Pre-Opening | |
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