Discussed the following with the Person in Charge (PIC): 1) Do not overfill foods above the container rims in the prep line unit so that foods are maintained at the proper cold holding temperatures 2) Store all equipment and utensils at least 6" above the floor (trays stored less than 6" above the floor by the 3 compartment sink) 3) Do not store cookies and bread next to the hand sink 4) Fix possible leak under hand wash sink to prevent contamination of single service items.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Teriyaki chicken (55 F) cold holding at improper temperatures in the make line unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the sandwich make line unit and in the drink display unit.
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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit (for quaternary ammonium sanitizer) provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a test kit ( (for quaternary ammonium sanitizer) so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Cutting Surfaces
Observation: The cutting boards along the sandwich make line unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Prohibitions - Single Service (corrected on site) (repeated violation)
Observation: Single-service or single-use items found stored under the hand washing sink drain line.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
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02/02/2016 | Routine | |
Permit displayed. Certified food manager (CFM) present. Active managerial control observed. Spoke with the CFM regarding the following: 1) Over stacking of foods over the rim of food containers in the sandwich make unit 2) Using hand washing sink for no other purpose other than hand washing 3) Obtaining thermometer for measuring ambient air temperature of the sandwich make unit 4) When mopping is completed, mops to be hung up to air dry 5) Permit will expire in October, 2015 - complete health department and pay permit fee for new permit.
- Hair Restraints - Effectiveness (corrected on site)
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: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Grilled chicken patties (112 F) hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken (62 F) cold holding at improper temperatures in the sandwich make unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Prohibitions - Single Service (corrected on site)
Observation: Single-service or single-use items found stored under hand washing sink that is currently leaking.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Critical: Plumbing System Maintained in Good Repair* (corrected on site)
Observation: Leak observed at hand washing sink located in the front of the kitchen.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
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10/14/2015 | Routine | |
Post Chesapeake Manager's Certification in customers view. Ensure all employees who handle food have hair restraints.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Some products in the make line unit cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration (> 400 ppm).
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. *Have dispensing system calibrated to ensure approved concentration.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Plastic food containers 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Sheet pans were found stored on the floor.
Correction: Store sheet pans in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
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06/16/2015 | Routine | |
Permit Issued
No violation noted during this evaluation. | 09/29/2014 | Routine | |
Post food manager certificate in the view of the customer.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium 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* (corrected on site) (repeated violation)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Handwashing Signage/Handwashing Facilities (corrected on site) (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.
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06/23/2014 | Routine | |
Very clean facility! Provided copy of employee health policy. Please post new food managers certificate in view of the customer.
- 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 Quaternary Ammonium 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*
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration (currently >200ppm).
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at front hand sink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing facilities used by food employees.
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02/26/2014 | Routine | |
Permit issued
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: sliced turkey 38-51 on front make unit cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Physical Facilities in Good Repair
Observation: Floor tiles along outside of walk in coolers have scratches/scuffs, worn surfaces
Correction: Repair/Replace to maintain structures as smooth ,durable, and easily cleanable
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10/29/2013 | Routine | |
permit issued
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed employee spraying cleaning prep table while tomatoes and other food contact equipment were subject to splash on prep table
Correction: Avoid possilbe chemical contamination of food and equipment by removing them from surface before cleaning
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12/11/2012 | Routine | |
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