- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under and around equipment and shelves 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: Intake and exhaust air ducts with accumulation of dust and debris.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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03/23/2016 | Routine | |
Health Permit Issued.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in walk-in cooler is not smooth and easily cleanable. (broken tile)
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor and wall juncture in under 3 compartment sink not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following areas noted in need of cleaning: floors under dry storage shelves, floors under equipment, walls and floors under 3 compartment sink, floors and walls in utility room, floors by back door and door to bathroom as well as the walk-in cooler door.
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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11/06/2015 | Routine | |
Warewash not currently sanitizing dishes. Advised employees to wash in warewash and then sanitize in the 3 compartment sink. There is currently no CFM on site. Manager states he is scheduled for a CFM class but could not provide the date. Permit Expires September 2015.
- 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: interior of McCall 3 door coolers, both retarders, interior of Hoshizaki freezer, computer keyboards and back side of prep table.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following noted in need of cleaning: All floors especially under equipment and storage racks, behind 3 compartment sink. Walls throughout facility and ceiling over deep fryer.
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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07/07/2015 | Routine | |
Facility will give inspector CFM information. Wasn't able to locate during inspection.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Exterior of fryer, interior of cold holding units, back side of pizza make table, exterior door of walk-in cooler, seals in freezer #2 and exterior of oil shute.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor and wall juncture next to 3 compartment sink and cold holding unit is not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Physical Facilities in Good Repair
Observation: Wall in mop sink area 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 (repeated violation)
Observation: The following noted in need of cleaning: Mop sink room, walls behind 3 compartment sink, walls behind pizza oven and floors throughout facility to include under equipment.,
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 (repeated violation)
Observation: Intake and exhaust air ducts are not being cleaned
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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03/26/2015 | Routine | |
Overall very good job. Health Permit Renewal issued. Manager is scheduled to take the certified food managers course- facility currently has no CFM.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees 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
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. Wash temp was 105 and rinse temp was 125 after 8 cycles. Sanitizer was 50 ppm.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: container lids.
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: Back side of pizza oven, exhaust hood filters, storage racks, storage cart, storage unit under the wing station, and lower compartments under the dish machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture near the dish machine not sealed. Coving is loose.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- 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: Floor under equipment and vent covers in rest rooms 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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11/17/2014 | Routine | |
- 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: Green shelves throughout the facility, the top and underneath metal shelf above pizza cutting table, exterior of dishwashing machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor beneath and between file cabinets 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.
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02/10/2014 | Routine | |
The owner has a new make table, fryer baskets, and equipment on order. The pizza oven is scheduled for routine cleaning next week. Health Permit issued.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The exterior and interior 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 to maintain unit performance.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Several dough pans soiled with dough, sauce, and food particles floating in the oil.
Correction: Clean and sanitize these surfaces for food contact. Recommend the pans have the oil added as used versus stacking the pans with oil. This will prevent cross contamination.
- 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: Wired rack storage shelves and carts, lower storage shelf under prep table, exterior surfaces of the deep fryer, deep fryer exhaust vent, sauce station, bottom shelves in several cold holding units, and the pipes used to store the pizza rings.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shortening shuttle 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.
- Physical Facilities in Good Repair
Observation: Floor tile under the pizza oven and under the dishwasher and the wall under the bug station near the back door 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: Floor under cold holding units, deep fryer, dishwasher and around the leg supports of storage shelves and equipment and the wall behind the dishwasher 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
Observation: Premises has accumulation of litter and vegetation outside the back door and along the side of the building.
Correction: Maintain the premise free of litter.
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09/19/2013 | Routine | |
Provide a current Chesapeake Certified Food Manager. Employee health and illness guidelines observed posted adjacent to the walk-in refrigerator. Chicken wings are a frozen uncooked product.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Container of Marinara observed hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period (reheated by the person in charge during time of inspection).
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Caulking around front handsink in need of resealing.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior and exterior 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:interior of reach in refrigerator/freezer units, underneath prep table shelving, rolling storage racks.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor/wall surfaces under and around equipment noted in need of cleaning. Floor/wall surfaces in the warewashing area also 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: Handwashing facilities observed in need of cleaning.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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07/25/2013 | Routine | |
- 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: green wire shelving.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed damaged floor and ceiling tiles.
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: Observed accumulations of dust or soil on ceiling above fryers and on floor under 3 compartment sink.
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 (repeated violation)
Observation: Intake and exhaust air ducts are not being cleaned
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
- 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of sanitizer 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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03/13/2012 | Routine | |
Restaurant representatives - add corrected or new information about Pizza Hut Delivery - #4559, 3302 Military Hwy. S, Chesapeake, VA 23323 »