Permit displayed. Certified food manager (CFM) present. Spoke with the CFM regarding: 1) Written employee health and sickness policy 2) Reheating temperatures for prepackaged sandwiches 3) Monitoring rinse pressure for the high temperature dish machine (Hobart) 4) Eliminating harborage conditions for fruit flies
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air vents over the coffee prep line are not clean and have accumulation of dust.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
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02/02/2016 | Routine | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The commercially processed ready-to-eat (RTE) whipping cream 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the interior of the wooden storage cabinets have accumulations of grime and debris.
Correction: Clean the surface 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 (repeated violation)
Observation: Single service items (stir sticks) observed unprotected from contamination at the self service area.
Correction: Obtain an approved, enclosed dispenser or use individually wrapped sticks.
- Insect Control Devices - Design and Installation
Observation: Insect control device located on top of the refrigerator where dead insects may be impelled or fall into the unit when open.
Correction: Relocate the insect control device so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in the back of the kitchen 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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08/24/2015 | Routine | |
Provide a self draining ice scoop holder. Permit issued. Transfer CFM certificate to Chesapeake Health Department (REPEAT).
- Equipment - Good Repair and Proper Adjustment
Observation: Several cabinets and shelves were observed in a state of disrepair and damaged. Multiple broken drawers, some of the cabinet finishes are peeling and the employee drink shelves need to be sealed or replaced.
Correction: Repair the cabinets and shelving to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections above the three compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The wall located above/next to the left of the dishwasher 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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09/17/2014 | Routine | |
Transfer CFM to Chesapeake Health Department.
- 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: utensil storage box and drying racks.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service stirrers at self service station observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
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04/16/2014 | Routine | |
Permit Issued.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Wiping cloths observed lying on counter, not in sanitizer buckets.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Physical Facilities in Good Repair
Observation: Wall near dishwasher is stained and damaged.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/16/2013 | Routine | |
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