*ENSURE ALL TCS FOODS ARE MAINTAINED <41F CONSISTENTLY.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in the Holiday refrigerator cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Vassani refrigerator.
Correction: Provide a temperature measuring device in the front of all cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: The 3-vat sink located in the kitchen is blocked by a refrigerator.
Correction: Remove the refrigerator blocking the sinks to allow employees to properly wash, rinse, and sanitize equipment and utensils.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Holiday refrigerator.
Correction: Completely clean and sanitize the unit.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food residue or other debris in the cabinets.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The food-contact surfaces of the equipment washed are not being sanitized.
Correction: After cleaning and rinsing of the food-contact surfaces, equipment must be effectively sanitized before coming in contact with food and before use. Provide and use an approved sanitizer.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination: plastic utensils and coffee stirrers at self service area.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser. Mak provide individually wrapped items.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the refrigerator preventing its use.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
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: Floors in the kitchen and store 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.
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10/15/2015 | Routine | |
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chlorine sanitizing solutions.
Correction: Obtain a CHLORINE test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of deposits or other soil on the following: small white refrigerator(ice build up), microwave oven, large refrigerator.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination: 1. case of single service stored on floor, 2. single service coffee stirrers dispensed unwrapped in an open container.
Correction: Store single service items at least 6" off the floor. Dispense single service individually wrapped or in an approved dispenser.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels in a dispenser 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
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Working container of bleach 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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04/13/2015 | Routine | |
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures used: employee dries hands on a cloth towel.
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. Dry hands with a single use paper towel.
- Critical: Cooling* (corrected on site)
Observation: Hot food items placed in small countertop refrigerator not properly cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods(in adequate sized equipment) from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in the small refrigerator cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the small refrigerator.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device(metal stem, 0-220F) so employees can properly monitor the temperature of food items in the establishment.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the large refrigerator.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: No bleach provided in kitchen, no proof of dishes washed being sanitized properly.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service coffee stirrers observed unprotected from contamination.
Correction: Dispense stirrers either individually wrapped or from an enclosed dispenser that provides one at a time while protecting the rest.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
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
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of window 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.
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10/09/2014 | Routine | |
*HEALTH PERMIT RENEWED. **POST CHESAPEAKE MANAGER CERTIFICATION IN GUESTS' VIEW.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Food in the large refrigerator cold holding at improper temperatures
Correction: Provide/relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Cooling, Heating, and Holding Capacities
Observation: The large refrigerator was not maintaining a safe temperature, was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional working refrigerator/freezer(s) necessary to maintain food items at required temperatures. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service gloves reused, only one pair provided.
Correction: Discontinue the reuse of single-use gloves for food handling. Provide a supply to meet your food handling needs.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service utensils and coffee stirrers observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Prohibitions - Single Service
Observation: Cases of single-service or single-use items found stored on the store room floor.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
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
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04/09/2014 | Routine | |
*PROVIDE A CHESAPEAKE REGISTERED, CERTIFIED MANAGER FOR THE FACILITY. POST THEIR CERTIFICATE IN THE GUESTS' VIEW. OBSERVATIONS: 1. PROVIDE A SIGN AT THE KITCHEN HAND SINK THAT INSTRUCTS STAFF TO WASH HANDS PROPERLY. 2.FOOD CONTACT EQUIPMENT IS NOT BEING SANITIZED AFTER CLEANING, PROVIDE AND USE AN APPROVED SANITIZER ON ALL FOOD CONTACT SURFACES. 3. PROVIDE A METAL STEM FOOD THERMOMETER(0-220F) SO THAT STAFF CAN MONITOR HOT AND COLD FOOD TEMPS. 4. DISPENSE COFFEE STIR STICKS FROM A CONTAINER THAT GIVES ONE AT A TIME WHILE PROTECTING THE REST FROM CONTAMINATION, 5. MILK IN PITCHERS MUST BE MAINTAINED ,41F OR MUST BE TIME LABELLED AND DISCARDED AFTER FOUR HOURS. 6. PROVIDE AND DOCUMENT ONGOING FOOD SAFETY TRAINING FOR STAFF INVOLVED IN THE BREAKFAST PROGRAM. HANDOUTS PROVIDED: FOOD CLASS SCHEDULE, HAND WASHING SIGN, TEMPERATURE CONTROL, SANITATION , AND EMPLOYEE HEALTH POLICY.
No violation noted during this evaluation. | 09/09/2013 | Routine | |
MAY PICK UP THE HEALTH PERMIT WHEN YOU SUBMIT THE APPLICATION AND FEE FOR THE HOTEL NAME CHANGE AND THE MENU AT THE CHESAPEAKE HEALTH DEPT, ROOM 237. THINGS TO COMPLETE:1. DISPENSE COFFEE STIRRERS FROM AN ENCLOSED DISPENSER THAT GIVES ONE AT A TIME WHILE PROTECTING THE REST, 2. REMOVE THE TRAY IN FRONT OF THE TOASTER AS IT IS NOT A WASHABLE FOOD CONTACT SURFACE, 3. PROVIDE A SANITIZER AND TEST KIT THAT MATCH, 4. STORE ALL SINGLE SERVICE CASES OFF THE STORE ROOM FLOOR, 5. PROVIDE HAND WASHING SIGN, SOAP AND PAPER TOWELS AT THE HAND SINK.
No violation noted during this evaluation. | 03/07/2013 | Routine | |
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