Spoke with the Certified Food Manager (CFM) regarding the following: 1) Management needs to implement effective dish washing procedures to counter dirty dishes (multiple dishes with food residue stored as clean - this a critical repeat observation noted during this follow up inspection 2) Sanitizer dispensing system not able to consistently maintain proper concentration for the quaternary ammonium sanitizer
- Fingernails - Maintenance (repeated violation)
Observation: Food employees nails are not maintained so that the edges and surfaces are smooth and cleanable.
Correction: Ensure all food employees keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following was observed in a state of disrepair and damaged: 1) Bottom of 2 door make line unit with exposed insulation 2) Handle of the 2 door reach in warmer 3) Towel dispenser of the back hand sink.
Correction: Repair the above equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Multiple cutting boards in the facility are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Soiled food pans and trays stored as clean on the wire rack in the back of the kitchen.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Interior surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food pans and trays 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.
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01/22/2016 | Follow-up | |
Permit displayed. Spoke with the Person in Charge regarding the following: 1) Written employee health policy 2) Certified Food Manager's (CFM) certification expired (repeat observation)
- Fingernails - Maintenance
Observation: Food employees nails are not maintained so that the edges and surfaces are smooth and cleanable.
Correction: Ensure all food employees keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employee 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
- Food - Miscellaneous Sources of Contamination
Observation: Tortilla (for burrito) touching employee apron at the make line.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Chicken (117 F) and steak (126 F) hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following was observed in a state of disrepair and damaged: 1) Bottom of 2 door make line unit with exposed insulation 2) Handle of the 2 door reach in warmer 3) Towel dispenser of the back hand sink.
Correction: Repair the above equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Multiple cutting boards in the facility are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Soiled food pans and trays stored as clean on the wire rack in the back of the kitchen.
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 non food contact surfaces: Monitors on the make line, catch trays of the grill, interior of the oven (used for cookies) located in the back, rice container, exterior surfaces of the grill and oven door, under counter of the hot holding units, floor of the walk in refrigerator, doors of the warming units, towel dispenser at the back hand washing sink....etc
Correction: Maintain non food contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Correction: Provide quaternary ammonium sanitizer at proper concentration 150 - 400 ppm.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food pans and trays 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 (repeated violation)
Observation: Single service items (food plates and plastic trays at the make line) observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Critical: Plumbing System Maintained in Good Repair*
Observation: Leak observed under hand washing sink located in front of the kitchen.
Correction: Repair the leak under the hand washing sink to prevent water accumulation on the floor.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors throughout the facility 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 system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Multiple flies observed by the ware washing area.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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01/13/2016 | Routine | |
Permit displayed. Certified food manager (CFM) present. Active managerial control observed. Spoke with the CFM regarding the following: 1) Employee health, food safety and general sanitation practices 2) Written and documented employee health policy (FDA form 1 B provided) 2) Proper disposal of used gloves 3) Changing the tortilla aluminum foil size to prevent food contamination 4) Clean walls the prep sink, 3 compartment sink, and the mop sink to eliminate harborage conditions for flies 5) Repair leak at the handwash sink in the back and maintain the sink in working condition 6) Take CFM recertification exam at the Health Department (schedule provided).
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered taco shells stored at the food service line.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use: 1) Lettuce tongs 2) Rice scoops stored at the warmers 3) Tongs used at the grill
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly used.
Correction: Ensure cloths used for wiping food spills are not used for any other purpose.
- Equipment and Utensils - Durability
Observation: The plastic food containers stored in the ware washing area are damaged and no longer have a smooth finish.
Correction: Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipments were observed in a state of disrepair and damaged: 1) Make line unit at service line (water accumulating on the bottom) 2) Handwash sink (currently not in use) in the back is leaking water on the floor.
Correction: Repair the above equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces (corrected on site)
Observation: All cutting boards heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Food containers stored as clean by the ware washing area, interior food contact surface of ice machine, and the interior food contact surface of the ice chute of the soda dispensing machine.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following non food contact surfaces: Interior bottom of all units, exterior surfaces of all units, and exterior surfaces of the ice machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required
Observation: Food containers stored by the ware washing area 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 (corrected on site)
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the across the grill is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only.
- 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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09/17/2015 | Routine | |
REPEAT**Transfer CFM to Chesapeake Health Department** Hot holding unit is reading at 190 degrees but internal temperature does not correspond with built in thermometer. Maintain the thermometer in working condition to prevent hot holding issues. Permit issued.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Jewelry - Prohibition (corrected on site)
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Ground beef hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment and Utensils - Durability
Observation: The sugar scoop (to-go cardboard cup) is not designed and constructed to be durable.
Correction: Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Equipment - Good Repair and Proper Adjustment
Observation: Unused or non-functioning equipment not removed from the premises. Multiple non-functioninig reach in refrigerators being used for storage.
Correction: Remove any unused or non-functioning equipment from the premises.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for the quaternary ammonium sanitizing solution.
Correction: Immerse food contact surfaces to auaternary ammonium solution for 30 seconds.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash stations are being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: No handwashing sign at back hand sink next to 3 compartment sink
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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08/07/2014 | Routine | |
Transfer ServSafe CFM to Chesapeake.
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
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
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered tortillas on the service line.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: interior of back ice machine.
Correction: Clean and sanitize these surfaces for food contact.
- 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: cookie oven, and lid dispenser at self service station.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the front hand sink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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04/10/2014 | Routine | |
Permit issued
- Hair Restraints - Effectiveness
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
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items -unused coolers near back door
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of degreaser and other chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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08/08/2013 | Routine | |
Restaurant representatives - add corrected or new information about Qdoba Mexican Grill, 1220 Greenbrier Pkwy. 160, Chesapeake, VA 23320 »