- Physical Facilities in Good Repair
Observation: Light out in walk in freezer. Sinks seperating from wall in rest rooms.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/31/2015 | Routine | |
- Sewage - Other Liquid Wastes and Rainwater
Observation: A condensate leak in the walk in freezer is dripping onto food packages and the floor.
Correction: Repair the condensation leak to prevent incidental contact with foods.
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07/27/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Condensation leak observed in walk in freezer.
Correction: Repair the freezer so that all condensation drains properly.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination: case of cookie bags on floor..
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser at least 6" off the floor.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor at soda box rack 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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02/02/2015 | Routine | |
*POST THE HEALTH PERMIT AND MANAGER CERTIFICATION IN THE CUSTOMERS' VIEW. Renew label on water spray bottle. Finish removing packing film on interior door surfaces of the under counter refrigerator.
- Equipment - Good Repair and Proper Adjustment
Observation: A few plastic lids observed in a state of disrepair and damaged.
Correction: Discard damaged lids and/or containers.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser or sanitized counter.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Mops - Drying Mops (repeated violation)
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.
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10/09/2014 | Routine | |
REPEAT: Within 30 days either provide a Chesapeake registered, certified manager or register for an approved class.
- Critical: Person in Charge - Assignment of Responsibility* (repeated violation)
Observation: No certified manager provided.
Correction: The permit holder shall provide a Chesapeake registered, 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.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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06/11/2014 | Routine | |
*REPEAT: PROVIDE A CHESAPEAKE REGISTERED, CERTIFIED MANAGER FOR THE FACILITY. POST CERTIFICATE IN CUSTOMERS' VIEW. Class schedule provided.
- Food - Miscellaneous Sources of Contamination
Observation: Paperwork, energy drink, and phone observed stored on prep table.
Correction: Protect food from miscellaneous sources of contamination. Relocate items to approved areas.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service platters and lids observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the ladies' room.
Correction: 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
- Physical Facilities in Good Repair
Observation: Light out in the freezer.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- 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.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of cleaners stored over bottled drinks, 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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02/28/2014 | Routine | |
*PROVIDE A CHESAPEAKE REGISTERED, CERTIFIED MANAGER FOR THE FACILITY.(2013, 2014 CLASS SCHEDULES PROVIDED). POST THE CERTIFICATION IN THE CUSTOMERS' VIEW. SAMPLE FDA EMPLOYEE HEALTH POLICY PROVIDED. Good food protection and sanitation practices.
- 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.
- Critical: Eating, Drinking, or Using Tobacco*
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.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents: gap at bottom of back 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.
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11/06/2013 | Routine | |
*Must maintain foods on the service line <41F. Provide a Chesapeake registered, certified manager, class schedule provided. Fix light at back door.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: No certified manager provided.
Correction: The permit holder shall provide a certified manager who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in the make table cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Repair the unit immediately.
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07/18/2013 | Risk Factor | |
New walk in cooler is very nice. Check and/or change sanitizing solution frequently to ensure proper concentration.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Meats in the make table cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Physical Facilities in Good Repair
Observation: Ceiling vents in back kitchen and men's room are rusty.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/22/2013 | Routine | |
Restaurant representatives - add corrected or new information about Subway, 237 Battlefield Blvd. S, Chesapeake, VA 23320 »