- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared foods in the refrigeration unit are not properly dated for disposition.
Correction: Mark the "prep" or "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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor 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.
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01/13/2016 | Routine | |
- Non-Food Contact Surfaces
Observation: The drink station and the underside of the solid metal shelves in the kitchen noted in need of cleaning.
Correction: Clean surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Ceiling/AC leak in dining room.
Correction: *Repairman working on leak at this time. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/14/2015 | Routine | |
- Utensils - In-Use - Between-Use Storage
Observation: Clean utensils improperly stored between uses (stored in pan of soapy water at prep sink).
Correction: Store utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed food in the refrigeration unit was not properly dated for disposition after opening (has day dots only, not dates).
Correction: Mark a "consume by" or "prep" date on commercially processed RTE foods at the time the original container is opened. 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.
- Warewashing Equipment, Clean Solutions
Observation: The in-use rinse water in the warewashing sink was observed to be heavily soiled or contaminated.
Correction: Drain the basin and refill with fresh water as often as needed for effective rinsing of equipment and utensils prior to sanitization. *May also rinse items under running water.
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05/28/2015 | Routine | |
- Utensils - In-Use - Between-Use Storage
Observation: Ice scoop at ice maker improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Temperature, Cooking - Raw Animal Foods*
Observation: The spring rolls and beijing beef were not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Cook all foods to the appropriate required temperatures. Check food temperatures with a calibrated, sanitized food thermometer before moving into hot holding.
- Thawing
Observation: Improper methods used to thaw bags of 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
- Equipment and Utensils, Air-Drying Required
Observation: Insert pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Drink lids at drive thru stored with the food contact surface exposed, unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the cooking area.
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
Observation: Kitchen 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.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of cleaners under hand sink are not properly stored to prevent the contamination of single service gloves.
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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01/27/2015 | Routine | |
HEALTH PERMIT ISSUED. CERTIFICATE OF OCCUPANCY RECEIVED. PRIOR TO OPENING: REGISTER MANAGER CERTIFICATIONS AT CHESAPEAKE HEALTH DEPARTMENT ROOM 238 ($15 EACH)
No violation noted during this evaluation. | 12/23/2014 | Pre-Opening | |
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