POST HEALTH PERMIT AND CHESAPEAKE MANAGER CERTIFICATION IN CUSTOMERS' VIEW.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The surfaces of the mechanical warewashing machine are soiled with food debris that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the surfaces of the unit to maintain unit performance.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment surfaces were observed soiled to sight and touch:some prep tables and shelves, fryer basket rack, maketable refrigerator(inside and out).
Correction: Clean and sanitize these surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor and wall areas, gas lines, water pipes, electrical outlets,... 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 (repeated violation)
Observation: Vent filters in the pizza oven hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Rest room fixtures and surfaces are unclean and not maintained
Correction: Keep facilities clean and maintained .
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaner 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.
|
01/20/2016 | Routine | |
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The surfaces of the three compartment sink are heavily soiled.
Correction: Clean the sink compartments, faucets, drainboards and wall: 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 deposits or other soil on the following: cutting table, table by walk in make unit gaskets, walk in rack, ticket printers, plastic drawers,...
Correction: Clean and sanitize these surfaces.
- Handwashing Signage/Handwashing Facilities (repeated violation)
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 in Good Repair
Observation: Kitchen lights 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: Walls, pipes, floor areas, ceiling vents,....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 (repeated violation)
Observation: Vent filters in the hood systems are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Rest room facilities are unclean and not maintained
Correction: Keep facilities clean and maintained.
|
08/04/2015 | Routine | |
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: Some interior surfaces of the mechanical warewashing machine are soiled with food debris 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.
- Toilet Rooms - Enclosed
Observation: Toilet room is not provided with a self-closing door.
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Wall areas, water and gas pipes, baseboards, floor areas and a few ceiling vents 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Premises has an accumulation of cigarette butts on the ground at back door.
Correction: Maintain the premise free of litter.
|
02/04/2015 | Routine | |
Register certified manager at the Chesapeake Health Dept, Room 238 and post the certificate received in the customers' view. **Health Permit renwed.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: No certified manager provided/posted.
Correction: The permit holder shall provide a Chesapeake registered, certified manager to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The surfaces of the mechanical warewashing machine and wall and floor behind are heavily soiled.
Correction: Completely clean the warewashing machine and surrounding surfaces.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The three compartment sink, sprayer, and faucets are heavily soiled.
Correction: Clean the sink compartments, drainboards, and fixtures: 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 (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following: green metal racks, front Traulsen freezer door gaskets, yellow sauce cup container, measuring cups, thermometer,.....
Correction: Clean and sanitize these surfaces.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered. Old rack sitting out back.
Correction: Cover all waste containers when not in continuous use. Remove unneeded equipment.
- 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: Kitchen walls, pipes, rest room door, exhaust fan, ... 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.
|
08/08/2014 | Routine | |
*NEW FRYER AND HOOD HAVE BEEN INSTALLED WITHOUT HEALTH DEPT. APPROVAL. ALL NEW EQUIPMENT MUST BE REVIEWED AND APPROVED PRIOR TO INSTALLATION. POST THE CHESAPEAKE MANAGER CERTIFICATION IN THE CUSTOMERS' VIEW. SAMPLE EMPLOYEE HEALTH POLICY PROVIDED.
- Warewashing Equipment, Cleaning Frequency
Observation: The backsplash, faucets, drainboards,...of the dish sink are soiled.
Correction: Clean the sink surfaces: 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 (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following: refrigerators, pizza oven, all green racks and tables, proofer, computer components, ....
Correction: Clean and sanitize these surfaces.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed in refuse container storage area.
Correction: The refuse container storage area and grounds adjacent to the containers are to be maintained clean and sanitary.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor, walls, walk in door, ceiling tiles, rest room,.... 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 - Common Name/working Containers of Toxics*
Observation: Working container of cleaner not accurately 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.
|
02/24/2014 | Routine | |
*Health Permit renewed. ***Manager took certification exam on 8-24-2013, awaiting results. Register certification at the Chesapeake Health Dept, Room 237 and post certificate received. ***Improved sanitation noted.
- 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: green wire racks, McCall refrigerator, Hobart freezer, rack over prep table and cutting table.
Correction: Clean and sanitize these surfaces.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink in the rest room was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walk in floor, kitchen wall and pipes near hand sink 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
Correction: Maintain the premise free of litter.
|
08/26/2013 | Routine | |
POST THE CHESAPEAKE MANAGER CERTIFICATION(S) IN THE CUSTOMERS' VIEW.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of grease deposits or other soil on the following food contact surfaces: green racks and carts, plexiglas panel at prep table, backside of make table.
Correction: Clean and sanitize these surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen wall areas, ceiling tiles, walk in exterior 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.
|
02/25/2013 | Routine | |
Provide and document ongoing food safety training for all staff. Establish and communicate an employee health policy to all workers.
- Sanitizing Solutions, Testing Devices
Observation: There is no quaternary ammoniunm test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quats test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with food debris and grease 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 (repeated violation)
Observation: Observed accumulations of food deposits or other soil on the following: yellow bins, all tables, shelves, green racks and carts,....
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the trash cans, exhaust hood, ticket printer, back of oven, equipment wheels, carts,....have accumulations of grime and debris.
Correction: Clean all 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: Rest room walls 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: Kitchen walls, baseboards, pipes,....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: Rest room and handwashing facilities are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing. Clean all rest room surfaces.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Premises has accumulation of litter outside back door.
Correction: Maintain the premise free of litter.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working container of cleaner 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.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Container of bleach not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items(pizza boxes).
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
03/12/2012 | Routine | |
Restaurant representatives - add corrected or new information about Pizza Hut Delivery - #4560, 717 Battlefield Blvd. S, Chesapeake, VA 23320 »