Register your manager certification at the Chesapeake Health Dept., Room 238 ($15 fee = 3 year certificate) and post certificate received.
- Critical: Discharges from the Eyes, Nose, and Mouth*
Observation: Employee with a frequent cough is working with exposed food, food-equipment, utensils, linens or single-service/single-use articles.
Correction: Prevent employees who are experiencing persistent sneezing, coughing or a runny nose that causes discharges from the eyes, nose or mouth from working with exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- 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
- 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 (50-100ppm chlorine) between uses.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Milk cold holding at improper temperature.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- 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.
- Hand Drying Provision
Observation: No dispenser provided for disposable towels at the hand washing lavatory.
Correction: Install a paper towel dispenser. 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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03/07/2016 | Routine | |
**Sandwich samples must be maintained at 41F or below and be protected from contamination by customers with wraps, sneeze guards, or be individually distributed by trained staff.*Provide a Chesapeake registered,certified manager for the facility. Post certificate in guests' view.
- Critical: Person in Charge - Assignment of Responsibility* (repeated violation)
Observation: No certified manager provided.
Correction: The permit holder shall provide a certified manager to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Food Display
Observation: The sandwich samples on display are not protected from contamination.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sandwich samples 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.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (repeated violation)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth container storing wiping cloths used on food contact surfaces..
Correction: Provide chlorine solution at a proper concentration of 50-100ppm and immerse cloths when not in use.
- Plumbing System Maintained in Good Repair
Observation: Third compartment of the dish sinks leaks by the drain seal.
Correction: Repair the sink drain so that it retains the sanitizing solution in the sink. Plumbing systems and components shall be maintained in good repair.
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10/01/2015 | Routine | |
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of 50-100 parts per million with a water temperature of 75°F.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Correction: Provide chlorine sanitizer at a proper concentration of 50-100 ppm and immerse cloths in the solution between uses.
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04/06/2015 | Routine | |
*PROVIDE A CHESAPEAKE REGISTERED, CERTIFIED MANAGER. POST CERTIFICATE IN GUESTS' VIEW. HEALTH PERMIT EXPIRES IN NOVEMBER. SUBMIT APPLICATION AND RENEWAL FEE TO THE CHD, ROOM 238 PRIOR TO THE END OF THE MONTH.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: No certified manager provided.
Correction: The permit holder shall provide a certified manager to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no chlorine test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. *Has a quaternary ammonium test kit only.
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The ice maker interior was observed soiled with mold.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (repeated violation)
Observation: When tested, a low concentration of chemical sanitizer was found in the wiping cloth container storing wiping cloths used on food contact surfaces..
Correction: Provide chlorine sanitizer at the proper concentration of 50-100 ppm and immerse towels in the solution when not in use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service coffee stirrers observed unprotected from contamination in self service area.
Correction: Dispense coffee stirrers either individually wrapped or from an enclosed dispenser that gives one at a time while protecting the rest.
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10/23/2014 | Routine | |
REPEAT: REGISTER YOUR MANAGER CERTIFICATION AT THE CHESAPEAKE HEALTH DEPT, ROOM 238 ($15 FEE) AND POST THE CERTIFICATE RECEIVED.
- Hair Restraints - Effectiveness
Observation: Employee observed working in the food service area without proper hair restraint.
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
- Temperature Measuring Devices (repeated violation)
Observation: The thermometers in the two door refrigerator and in the display case are broken.
Correction: Provide a working temperature measuring device in the fornt of cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no CHLORINE 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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of 50 - 100 parts per million with a water temperature of 100°F. *Repair sink if leaking.
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05/01/2014 | Routine | |
*HEALTH PERMIT RENEWED. MANAGER CERTIFICATION HAS EXPIRED. PROVIDE A CHESAPEAKE REGISTERED, CERTIFIED MANAGER FOR THE UNIT. POST THE CHESAPEAKE MANAGER CERTIFICATE IN THE CUSTOMERS' VIEW. 2013 AND 2014 CLASS SCHEDULES PROVIDED.
- Temperature Measuring Devices (repeated violation)
Observation: There was no working temperature measuring device located in the milk 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chlorine sanitizing solutions currently being used.
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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Chlorine sanitizing solutions used were not at an acceptable concentration(wiping cloths >300ppm, sanitizing sink <10ppm)..
Correction: Adjust the chlorine sanitizing solution to a level of 50-100 parts per million with a water temperature of 100°F.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Chemical sanitizer immersion time was not adequate for the chlorine sanitizing solution.
Correction: Provide chlorine at the proper concentration of 50-100ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time (30-60 seconds).
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11/05/2013 | Routine | |
REPEAT-REGISTER MANAGER CERTIFICATION AT THE CHESAPEAKE HEALTH DEPT, ROOM 237 AND POST CERTIFICATE RECEIVED. CERTIFICATION EXPIRES IN SEPTEMBER, CLASS SCHEDULE PROVIDED.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in the display case cold holding at improper temperatures.
Correction: REPAIR the display case. Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: One door gasket and door handle to the milk refrigerator is in poor repair.
Correction: Repair or replace the door gasket and handle in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Thermometers in both reach ins observed in a state of disrepair and damaged. Working ones also present.
Correction: Remove the broken thermometers from the reach ins.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. No sanitizer in stock.
Correction: Maintain a supply of sanitizer. Adjust the chlorine sanitizing solution to a level of 50-100 parts per million.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor, mats, low wall 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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06/04/2013 | Routine | |
Register the manager certification at the Chesapeake Health Dept, Room 238 ($15 fee) and post certificate received in the customers' view.
- 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.
- Hair Restraints - Effectiveness (repeated violation)
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
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: The temperature measuring device located in the 2 door refrigerator is broken.
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.
- 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.
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12/03/2012 | Routine | |
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