Permit displayed. Certified food manager (CFM) present. Previous violations corrected. Active managerial control observed. Facility organized and clean. Discussed the following with the CFM: 1) Replacing/repairing damaged light shield in the kitchen 2) Removing unused soda dispensing equipment by the restroom area 3) Utilizing hand washing sink only for hand washing 4) Placing a sign by the salad bar which prompts customers to use a new plate for additional servings (an example sign provided).
Health department permit.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the make line unit drawers.
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed with an accumulation of grime: Dishes under prep table along the makeline, and soda dispensing gun holster at the bar.
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: Monitor buttons, interior sides of low boy delfiled cooler by the fryers, interior surface of walk in refrigerator door, and bottom of walk in freezer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave ovens is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer being applied to food contact surfaces at the bar's 3 compartment sink does not meet the requirements of 40 CFR 180.940
Correction: Utilize chlorine sanitizer that meets the requirements of 40 CFR 180.940 when applying to food contact surfaces.
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09/09/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Top portion of make units are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: Observed damaged knife and tong handles that are no longer smooth and nonabsorbant.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- 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: dishes under the prep area table and throughout the kitchen, and clean trays with plastic baked on and were flaking.
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: heating lamps, bottom of glass door refrigerator, mop sink, and top of cupcake bins.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floors throught the kitchen have erroding grout and broken 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
Observation: Floors in the walk in freezer 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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07/09/2014 | Routine | |
Transfer Certified Food Manager certificate to Chesapeake.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Food employee did not wash his hands before putting on new set of gloves.
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.
- 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
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the freezer.
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 dressing 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 (corrected on site)
Observation: In-use utensils improperly stored between use.
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: Diced chicken cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed leak on the dish machine table.
Correction: Repair the dish machine table to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- 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: mop sink, under warmer shelving, and prep table with hot holding drawers..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: Grout and floor tiles 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
Observation: Floor in walk in refrigerator 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 - Storage of Toxic Containers* (corrected on site)
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.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Sanitizer in buckets >400ppm
Correction: Quaternary ammonium sanitizer should be 200ppm.
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04/10/2014 | Routine | |
Permit issued.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
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: Package Integrity*
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 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Ranch dressing and Blue Cheese dressing cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discarded
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of themilk crate in walk-in is not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Makeline drawer units and the beer 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: Plastic bins, plastic lids, and metal spatula were observed in a state of disrepair and damaged.
Correction: Repair the bins, lid, metal spatula 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 bins, lids, metal spatula, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 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: Trays and pans
Correction: Clean and sanitize these surfaces for food contact. If they cannot be cleaned, dispose of them.
- 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: Microwave, plastic bins, clean utensil bins at waite station, and ice cream freezer..
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.
- Physical Facilities in Good Repair
Observation: Vent hood light is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of cleaning coumpounds 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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08/22/2013 | Routine | |
Note: dish machine rinse gauge reached 198* , 194* is max temperature for sanitizing dishes: Dish machine repair person contacted during inspection to verify temperature and repair if necessary
- 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: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food (bar fruit)with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The followin food cold holding at improper temperatures:
-potato salad 2 door display refrigerator 51*
-pasta salad on bar and in display 45-51*
-ham on bar 48-51*
-chicken on fry station 44-53*
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Non-Food Contact Surfaces
Observation: fan mounted on wall needs cleaning
Correction: Clean
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor tile grout has eroded and several tiles have chipped in kitchen
Correction: Repair/Replace to maintain structures as smooth , durable, and easily cleanable
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04/19/2013 | Routine | |
Restaurant representatives - add corrected or new information about Ruby Tuesday # 2906, 1412 Greenbriar Pkwy. 130, Chesapeake, VA 23320 »