* Provide a Chesapeake registered certified manager for the facility. Post certificate with health permit in customers' view. Develop and enforce a detailed cleaning schedule that covers all facility surfaces and equipment.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
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.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage.
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.
- Food Storage - Clean and Dry Location
Observation: Soda and water bottles stored on the floor in store room.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Good Repair and Proper Adjustment
Observation: Door handle to the warmer was observed in a state of disrepair and damaged.
Correction: Repair the door handle to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Warewashing Equipment, Cleaning Frequency
Observation: The surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Warewashing Equipment, Cleaning Frequency
Observation: The compartments, pipes and drainboards of the 3 compartment sink are heavily soiled.
Correction: Clean the sink compartment(s) or 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 encrusted grease deposits or other soil on the following : all green metal racks, oven exterior, monitor and printer, trash cans, all prep counters, tables and shelves.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items (pizza boxes) observed stored on soiled carpeting.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser at least 6" off of the floor.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen floors, walls, kitchen ceiling tiles and vents, walk in refrigerator doors, and entire store room are 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: Restroom fixtures are unclean and not maintained
Correction: Keep facilities clean and maintained.
|
11/17/2015 | Routine | |
Bring ServSafe certificate to Chesapeake Health Department to transfer
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The racks at the cut table, in back room, and in walk in cooler need cleaning
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following structures need cleaning:
-wall under 3 compartment sink
-ceiling tiles above pizza oven
Correction: clean
|
06/17/2015 | Routine | |
Bring ServSafe Certificate to Chesapeake Health Department to transfer.
Issued Form 1B for employee health policy.
Permit Issued
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion. Employees are unaware of top 5 reportable diseases.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The front handwashing sink 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the green shelving and outside of pizza oven 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.
- Equipment and Utensils, Air-Drying Required
Observation: Breadstick 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.
- Physical Facilities in Good Repair
Observation: Several ceiling tiles stained/damaged is not maintained in good repair
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: Ceiling vents and surrounding tiles in kitchen, wall behind pizza oven, and wall below and behind dishwasher 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 degreaser 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.
|
10/30/2014 | Routine | |
Bring Serv Safe Certificate to Chesapeake Health Department to register.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following are in need of cleaning:
-ceiling and vents throughout kitchen
-wall at handsink
-wall at make unit
-wall at dish area
-floor under and around make unit
Correction: Clean
|
03/04/2014 | Routine | |
Certified Food Service Manager needs to have his Certificate registered by the Chesapeake Health Department. Permit issued.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: trays and pizza pans
Correction: Clean and sanitize these surfaces for food contact.
- 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: Trays, pans,proof racks, storage racks, walk-in freezer floor, reach-in units, dish machine, fryer unit, and vent hood.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Men's room toilet, light in Pepsi reach-in are not maintained in good repair
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, walls, and ceiling throughout the facility were noted in need of cleaning. Clean rug in former dining room leading to the restrooms.
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.
|
09/30/2013 | Routine | |
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: following sinks seal/caulking in need of attention
>>handsink back by office
>>3-vat connected to dishmachine
Correction: repair
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following equipment in need of repair
>>McCall 2 door proofer gasket torn
>>cart left of walk-in peeling/rusted
>>gaskets two door glass on walk-in torn
>>lids make table broken
>>single door mini left of deep fryer broken
Correction: repair
- Equipment and Utensils - Good Repair and Calibration
Observation: Thermometer in sauce that is hot holding is not calibrated.
Correction: calibrate
- 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: carbon build-up pizza pans, pizza oven racks
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need cleaning
>>dry storage racks
>>clean dish rack
>>racks walk-in/s
>>exterior of oven
>>gaskets prep table
>>racks right of wing station
>>racks pizza cut station
>>exterior of deep fryer
Correction: clean
- Plumbing System Maintained in Good Repair
Observation: Floor drain under deep fryer clogged
Correction: Repair and maintain all plumbing components and fixtures.
- Lighting, Intensity
Observation: lights out following areas
>>walk-in fridge and freezer
>>single door fry freezer
Correction: repair/replace
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>wall behind mopsink
>>wall behind prep table right of walk-ins
>>wall behind dishmachine
>>floor under dishmachine stained
>>ceiling above pizza oven
>>floor under deep fryer
Correction: clean
|
04/08/2013 | Routine | |
Restaurant representatives - add corrected or new information about Pizza Hut #4562, 211 Providence Rd. 14, Chesapeake, VA 23325 »