permit issued
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands and change gloves when touching different types of raw meats and vegetables ans surfaces at cook line
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: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: diced tomatoes on guacamole cart for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Physical Facilities in Good Repair
Observation: The following observed in need of repair
Correction:
-cracks in wall by handsink
-cracks in wall to right of warmer
-grout is eroded in some place in kitchen floor tile
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following observed in need of cleaning:
-light fixture above prep table
-lights above cook area
Correction: clean
- Toxics - Separation of Toxics (corrected on site)
Observation: Containers of various sealed cleaning chemicals stored next to food or food contact equipment
Correction: Containers of cleaners/chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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06/11/2014 | Routine | |
Looks Good!
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the cut tomatoes.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers. Sugar, flour
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses.
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.
- 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: Inside large fryer, and Superior reach-in gaskets.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris. Ice machine
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: 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.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in theWaite station
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities in Good Repair
Observation: Floor tiles is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/07/2013 | Routine | |
Permit issued. Need Certified Manager to Recertify.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The commercially processed ready-to-eat (RTE) mill was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in thebeer box.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk-in gasket was observed in a state of disrepair and damaged.
Correction: Repair the gasket 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 thegasket, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration in wiping cloth bucket.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75°F.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:can opener.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Hand sink and soda machine plumbing not functioning properly. No hot water to the mop sink.
Correction: Repair and maintain all plumbing components ans fixtures.
- Physical Facilities in Good Repair (repeated violation)
Observation: light fixture is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/30/2013 | Routine | |
Certified Manager Needs to attend Re-certification class.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants dented food cans)
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled bulk food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Bulk scoop dispensing utensils improperly stored between uses.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Beef, Chicken and Shrimp in Turbo Air 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. (Food was discarded)
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the Turbo AIr is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the kitchen 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.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers for sour cream were observed reused for the storage of oil.
Correction: Discontinue the reuse of manufacturer containers for oil storage. Provide approved reusable food storage containers designed for your food storage needs.
- 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: onion slicer, soda dispenser.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required
Observation: Metal pans and drop-ins 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 (repeated violation)
Observation: Walk-in floor, light fixture in dish machine 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system and fire suppression piping are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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02/06/2013 | Routine | |
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