New dining room and porch have been completed. New freezer floor and new rest room walls installed. Very nice. Improved sanitation noted.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the following: toaster and bread rack over it, bottom of the prep tables, Delfield freezer, can opener base, fryer control panels, monitors, gril press, fans, grill and stand, cupholder, heat lamp assembly, splattered soda system.
Correction: Clean and sanitize these surfaces.
- Equipment and Utensils, Air-Drying Required
Observation: Food 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Some baseboard and floor grout areas 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: Some kitchen wall/baseboard areas, floor at grill and fryers 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.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Employees are not using the designated area provided.
Correction: Employees that store any personal items in the facility shall use the area or lockers provided.
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03/04/2016 | Routine | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: ice cream station, slushy machine, sauce pumps, prep table shelves, condiment trays, bag bins, cup dispensers, fry tray dispensers, ...
Correction: Clean and sanitize these surfaces.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of all cookline equipment, trash cans, equipment wheels and exteriors, printer holders, monitors, bread rack, wire shelving, ....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 (repeated violation)
Observation: Some wall trim missing. Some floor grout areas 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: Floor areas, drains, walls and attached equipment, sills, ceiling areas 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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10/20/2015 | Routine | |
- Jewelry - Prohibition
Observation: Employee 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.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed some foods not protected from contamination because they are not in packages, covered containers, or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Soft serve mix cold holding at improper temperature in iced up machine.
Correction: Discard the mix and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Blue plastic bag baskets observed in a state of disrepair and damaged.
Correction: Remove damaged plastic baskets.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer and case heavily soiled.
Correction: Clean, sanitize thermocouple and case.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: ALL refrigerators, freezers, tables, cup dispensers, fry tray holders, bread racks, soft serve and shake machines, ice maker interior, cut fruit holders, panel over toaster, ...
Correction: Clean and sanitize all food contact surfaces.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris: trash cans exterior of all fryers and reach ins, monitors, control panels, heat lamps, grill, ticket strips instructional posters, ....
Correction: Clean ALL surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Spilled grease and litter were observed adjacent to the waste oil container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the containers are to be maintained clean and sanitary.
- Physical Facilities in Good Repair (repeated violation)
Observation: Kitchen floor tiles, grout, and baseboards are not maintained in good repair.
Front wall has seperated below window.
Front door glass is broken.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Repair the front wall.
Repair front door.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen floor, drains, walls, window sills, baseboards, ceiling tiles, and vents all 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: Handwashing facilities in kitchen are unclean and not maintained.
Men's room fixtures in need of cleaning
Correction: Keep handwashing and rest room facilities clean and maintained.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Container of cleaner stored over meat case, not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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06/22/2015 | Routine | |
*Manager certification has expired, attend next available recert class. Monitor cook temperatures with a calibrated, sanitized thermometer.
- Food - Miscellaneous Sources of Contamination
Observation: Ice cream topping pump stored under sanitizer dispenser, flavor pumps stored under drink nozzles.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: food pumps, sandwich bag holders, storage shelves, racks, toaster, fryers, hot and cold wells, refrigerators, freezers, tables,.....
Correction: Clean and sanitize these surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: Areas of the floor missing grout between tiles.
Correction: Regrout floor where needed. 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: Floor under equipment, soiled wall areas, trash cans, 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.
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02/19/2015 | Routine | |
Use 75-90F water in the sanitizing solution.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chili hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cheese cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: ice maker, sandwich unti, ice cream station, chest freezer, single service dispensers (french fry sleeves),....
Correction: Clean and sanitize these surfaces.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the three compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair (repeated violation)
Observation: Physical structure is not maintained in good repair: 1. floor areas require regrouting, 2. damaged and missing baseboard tiles, 3. loose wall trim.
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: Physical structure noted in need of cleaning: walls, floors, ceiling tiles, light lenses, walk in doors and frames, black fans, monitors, ...
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: Facility is storing unnecessary items to the operation or maintenance of the establishment(old VHS player,...).
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.
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10/28/2014 | Routine | |
Register certified managers at the Chesapeake Health Dept., Room 238 ($15 per certificate) and post in customers' view.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration and temperature between uses. *Have sanitizing solution dispenser recalibrated to ensure accuracy.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) creamers in the refrigerator, the food should have been discarded days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Delfield freezer observed iced up and leaking condensation out of the front of the unit.
Correction: Repair the freezer 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 (repeated violation)
Observation: Observed accumulations of food, grease deposits or other soil on the following: chest freezer, soft serve machine, ice maker and scoop, bread racks at assembly line, dish sink faucet and attachments.. General detail cleaning needed.
Correction: Clean and sanitize these surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Boxes of single service gloves observed stored on shelf with cleaning products.
Correction: Store single service items above and or away from all possible contaminants.
- Refuse - Covering Receptacles
Observation: Grease receptacle was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Ventilation - Mechanical Ventilation
Observation: Men's room ventilation fan not working.
Correction: Repair the fan. Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
- Physical Facilities in Good Repair (repeated violation)
Observation: Some baseboard tiles and floor grout areas observed in disrepair. Some ceiling grid sections are rusty.
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: Some kitchen wall areas, ceiling tiles, vents, floor, floor drains, and baseboards 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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06/30/2014 | Routine | |
- Jewelry - Prohibition (repeated violation)
Observation: Employees wearing jewelry, bands, or straps on their arms and hands while preparing food.
Correction: Ensure employees are not wearing anything on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Hair Restraints - Effectiveness
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 Storage - Clean and Dry Location
Observation: Onions stored on the floor or food stored less than 6" above the floor.;Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Good Repair and Proper Adjustment
Observation: Equipment observed in a state of disrepair and damaged: shake machine, cold well in prep table..
Correction: Repair or replace the equipment 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 food, grease deposits or other soil on the following: racks over toaster, some equipment wheels, bag cubbies.
Correction: Clean and sanitize these surfaces.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the front hand sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair (repeated violation)
Observation: Walk in door and frame are icing up, are not maintained in good repair.
Observed damaged baseboard tiles in kitchen
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: Some ceiling tiles 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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03/04/2014 | Routine | |
*Many repairs and improvements noted. **New sandwich unit has been acquired but does not work. Replacement has been ordered.
- Physical Facilities in Good Repair (repeated violation)
Observation: A few baseboard tiles are missing or damaged.
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: Some floor areas, baseboards, and ceiling tiles 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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11/04/2013 | Follow-up | |
*POOR SANITATION OBSERVED AND MANY REPAIRS NEEDED. 30 DAY REINSPECTION, CORRECT ALL NOTED ITEMS. ALL REFRIGERATION MUST CONSISTENTLY MAINTAIN FOODS <41F.
- Jewelry - Prohibition (repeated violation)
Observation: Employees wearing velcro strap on their arm while preparing food.
Correction: Ensure employees are not wearing anything 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 - Cold Holding*
Observation: Foods cold holding at improper temperatures in the sandwich unit and ice cream machine.
Correction: Repair all units to maintain food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: The door/gasket to the McCall refrigerator is in poor repair.
Correction: Repair or replace the door/gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: refrigerators and freezers(defrost and clean), cup dispensers, coffee station, fry station, red cooler, blender, ice cream station, tables, racks, rolling bins, ....
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the trash cans, floor fan, bottoms and sides of equipment throughout 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at theice cream station is being used for purposes other than washing hands (large soiled spoon laying in it).
Correction: The handwash facility identified above is to be used for washing hands only
- Light Bulbs Protective Shielding
Observation: Some light fixtures not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulbs with a coated or shatter-resistant bulb.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents: bottom of back door in disrepair.
Correction: Repair the door sweep. Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: Kitchen ceiling grid over ice cream station, baseboard tiles, plastic wall trim, walk in freezer threshold,.... 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, sills, floor, baseboards, ceiling tiles, vents, doors, walk in floors,....all 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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10/02/2013 | Routine | |
Develop and enforce a detailed, written cleaning schedule that covers all surfaces and equipment.
- Jewelry - Prohibition
Observation: Employee wearing velcro strap on arm.
Correction: Ensure employees are not wearing anything on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Hair Restraints - Effectiveness
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
- Critical: Reheating for Hot Holding*
Observation: The back up chili was not rapidly preheated to 165F for hot holding.
Correction: Rapidly reheat food for hot holding to 165°F or above before placing in the warmer.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Mechanically vented hood filter not in good repair.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Quaternary Ammonium sanitizing solution dispensed at the three compartment sink was not at an acceptable concentration(>400ppm today).
Correction: Have the dispenser serviced or removed. Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following: wire racks, solid shelves, onion cutter, ice cream machines, sandwich unit, reach in freezer and refrigerator, dispensers,area over toaster,.....
Correction: Clean and sanitize these surfaces.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents: gap at bottom of side door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: Physical structure is not maintained in good repair: damaged light shields, damaged freezer threshold, broken towel dispenser.
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: Floor, walls, ceiling tiles, vents, walk in floors, doors and frames all 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*
Observation: Containers of cleaners not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaners must be located in an area that is not with or above food, equipment, utensils, linens or single service items.
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06/06/2013 | Routine | |
Work on detail cleaning and needed repairs.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that onion rings stacked one open pan on top of the other were not protected from contamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between uses(>800ppm quats today.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(150-400ppm quats) between uses. *Recalibrate automated dispenser.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Equipment observed in a state of disrepair: exhaust hood filter, rusty prep table shelf.
Correction: Repair/replace the damaged equipment 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 (repeated violation)
Observation: Observed accumulations of grease deposits or other soil on the following: all cookline equipment(sides, wheels,....), fry station, overhang at toaster, choppers, box fan, sandwich unit, reach in refrigerator and freezer, can opener,.....
Correction: Clean and sanitize these surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: Physical structure is not maintained in good repair: 1.damaged wall trim and baseboard tiles, 2. walk in freezer threshold and door gasket in disrepair.
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 floor, baseboards, drains, ceiling tiles, exhaust hoods,... 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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities(soap and towel dispensers) are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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02/26/2013 | Routine | |
DEVELOP AND ENFORCE A DETAILED, WRITTEN CLEANING SCHEDULE THAT COVERS ALL SURFACES AND EQUIPMENT. MAKE ALL NEEDED REPAIRS PROMTLY. POST ALL CHESAPEAKE MANAGER CERTIFICATIONS IN THE CUSTOMERS' VIEW. CONDUCT AND DOCUMENT ONGOING FOOD SAFETY TRAINING WITH ALL STAFF.
- Jewelry - Prohibition (repeated violation)
Observation: Employee wearing velcro strap on their arms and hands while preparing food.
Correction: Ensure employees are not wearing anything on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- 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 (ex: 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 - Clean and Dry Location
Observation: Food prepared in a location where it is subject to splash, dust or other contamination: directly next to the hand sink and under the hand sanitizer dispenser.
Correction: Store and prepare food where it is not exposed to splash, dust, or other contamination.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""best by"" date on the commercially processed ready-to-eat (RTE) salad dressings in the refrigerator, the food should have been discarded one to two years ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Bottom shelf of prep table is rusty, in a state of disrepair and damaged.
Correction: Repair/replace the table to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Warewashing Equipment, Cleaning Frequency
Observation: The compartments, faucets, drainboards of the three compartment sink are heavily soiled.
Correction: Clean the sink compartments, faucet, drainboards: 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: toaster and shelves above, sandwich unit, warmer drawer unit, soft serve machines, ice maker interior, refrigerators, freezers, ....
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the floor fan, refrigerators, freezers, cup dispensers, cookline equipment, walk in gasket,---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.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash, grease, and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Ventilation - Mechanical Ventilation
Observation: Ventilation fan in men's room is not currently working.
Correction: Repair the fan. Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
- Physical Facilities in Good Repair (repeated violation)
Observation: Physical structure is not maintained in good repair: floor tiles at fryers, floor panel in walk in freezer, wall trim in kitchen, threshold to the walk in cooler, peeling wall paint in the rest rooms.
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 floor, baseboards, floor drains, ceiling tiles and vents, both exhaust hoods, ladies room fan,....all 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*
Observation: Containers of cleaners stored over single use gloves are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/13/2012 | Routine | |
Restaurant representatives - add corrected or new information about Sonic Drive-In, 1216 Battlefield Blvd. N, Chesapeake, VA 23320 »