Permit displayed. Certified food manager (CFM) present. Active managerial control observed. Spoke with the CFM regarding the following: 1) Provide vacuum breaker at the mop sink faucet (leave hose unattached until vacuum breaker is installed) 2) Clean dish machine from the inside more frequently 3) Discontinue use of foam cups as scoops in the fryer cooler and the steamer cooler 4) Keep food covered in freezers.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Multiple shellfish tags missing dates for when the last shellstock are sold or served.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the last shellstock are sold or served.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Following foods cold holding at improper temperatures:
1) Raw flounder - 45 F
2) Raw Chicken - 43 F
3) Raw Shrimp - 44 F
4) Ranch - 49 F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Consumer advisory on menu missing "Disclosure" statement.
Correction: Add "Disclosure" statement in front of the "Reminder" in the consumer advisory's menu.
- Equipment - Good Repair and Proper Adjustment (corrected on site) (repeated violation)
Observation: Steamer cooler not able to maintain an ambient air temperature of 41 F or below.
Correction: Repair steamer cooler so that it can maintain an ambient air temperature of 41 F or below.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
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 proper concentration of 50 - 200 ppm for sanitizing food contact surfaces.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Clean utensils, pans, and plates 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.
- Refuse - Using Drain Plugs
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Hand soap was not provided at the hand washing lavatories in the employee restroom and by the ware washing area.
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.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist. Multiple fruit flies observed at the bar area.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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01/29/2016 | Routine | |
Permit displayed. Certified food manager (CFM) present. Active managerial control observed. Spoke with CFM regarding the following: 1) Employee health, food safety and general sanitation practices 2) Relocating sea food and other potentially hazardous foods from make units that are unable to hold an ambient air temperature of 41 or below 3) Proper storage of single service items 4) Proper of storage of chemicals at the bar's hand sink 5) Posting handwash signs at all sinks (signs provided) 5) Removing all unused equipment from kitchen's storage areas 6) Proper glove use and disposal of used gloves 7) Revising consumer advisory (template provided) 8) Proper cooling process 9) Cleaning hood system over fryers to prevent grease drips from falling over food contact surfaces 8) Covering food in stored in all units 9) Proper use of prep sink .
Health permit renewed.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use in the steamer station make unit (food containers stored on top in direct contact with food) and the flour container (scoop).
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following food items cold holding at improper temperatures:
1) Raw flounder (46 F) in steamer station make unit
2) Raw chicken (53 F) in fryer station make unit
3) Raw flounder (46 F) in fryer station make unit
4) Ranch (44 F) in walk in refrigerator
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Consumer advisory is missing a disclosure statement before the reminder.
Correction: Revise consumer advisory to include a reminder statement that states the identified food items will be served raw or undercooked.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Fryer Station Make 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The following units are not able to maintain an ambient air temperature of 41 F or below:
1) Steamer make unit
2) Fryer station make unit
Correction: Repair these units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the units, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The cutting boards along the make units 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Soiled glove stored on a food contact surface of a container inside Grill Station Make Unit's top compartment, dirty scoops and steel stirrers stored as clean, interior surface of the ice machine, and the soda dispensing gun nozzle holster at the bar.
Correction: Clean and sanitize these surfaces for food contact.
- 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: Floor of walk in refrigerator.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor under the prep sink is not graded to drain.
Correction: Grade floors to drain where water flush cleaning method are used.
- Pests - Controlling Pests*
Observation: Harborage conditions exist at the bar (area next to ice bin and the soda dispensing nozzle).
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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09/14/2015 | Routine | |
Sean is currently enrolled in the recertification class for September. Post new Chesapeake Food Manager certificate in view of the customer upon receipt.
- 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 bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chemical bleach sanitizer in sanitizer buckets was > 200ppm
Correction: Bleach sanitizer should have a concentration of 50-100ppm.
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09/15/2014 | Routine | |
Do not use the prep sink as a wash sink. Transfer CFM to Chesapeake Health Department.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system of shellfish tags. There is no date listed for the last sold item.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Plumbing System Maintained in Good Repair
Observation: The hand sink at the bar in poor repair. There is no cold water knob.
Correction: Repair and maintain all plumbing components ans fixtures.
- Insect Control Devices - Design and Installation (corrected on site)
Observation: Insect control device does not retain the insects within the device.
Correction: Provide an insect control device that retains the insects within the device. Improper design of the device and dead insect collection tray could allow dead insect parts and injured insects to escape, rendering the device itself a source of contamination.
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06/19/2014 | Routine | |
Please make sure all employees are wearing hair restraints while in the kitchen area. Organize wire rack between WIF and WIR. Transfer Virginia Beach CFM to Chesapeake as per the local ordinance. Permit issued.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the pie in the walk in and reach in freezer..
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- 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) heavy whipping cream 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Bottom of prep tables observed corroded.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: utensils in broken storage bucket.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: underneith tops of prep counters, inside hot holding drawers, hood pipes, paper towel holder, metal rack near WIR, and the hood above the warewashing unit.
Correction: Clean and sanitize these surfaces for food contact.
- Prohibitions (corrected on site)
Observation: Clean equipment/utensils were found stored in broken and soiled container.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station near the 3 compartment sink is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
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03/19/2014 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Equipment - Good Repair and Proper Adjustment
Observation: Inside of the fry station make table lid is damaged
Correction: Repair/Replace to ensure proper function
- Physical Facilities in Good Repair (repeated violation)
Observation: The following structures are in need of repair:
-floor paint in kitchen is peeling
-holes in wall along kitchen
-cove molding removed
Correction: Repair/Replace to maintain structures as smooth, durable, and easily cleanable
- Pests - Controlling Pests*
Observation: Observed several live and dead roaches in kitchen
Correction: Routine pest control is verified. Seal holes/gaps,and replace cove molding. More frequent pest control may be required. Routinely inspect incoming shipments. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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03/26/2013 | Routine | |
Clean facility. Violations discussed with management. Permit to be issued upon receipt of fees and application.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination (bottom shelf of walk in contains raw chicken, raw pork, and raw beef products).
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses (tongs being kept on oven handles).
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between use (knives being kept in sanitization buckets).
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The insulation of the make table unit is not sealed to adjoining make table unit "ceiling".
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the salad area make unit is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the cook line 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean spoons, ladles, and scoopers were observed stored in a soiled container with food contact surfaces overlapping with non-food contact surfaces. Anti skid materials used at bar area observedwith dirt accumulation underneath.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination (straws at the bar stored uncovered and within reach of customers)).
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture in the majority of the kitchen is not coved and closed to no larger than 1/32 inch space. Additionally the floor needs to be repainted in numerous areas.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space. Repaint the floor.
- Dressing Rooms - Using Dressing Rooms and Lockers (repeated violation)
Observation: Employees are not using the dressing rooms, designated area or lockers provided (jackets and other items kept throughout kitchen).
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
- Critical: Toxics - Restricted Use Pesticides - Criteria*
Observation: Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides
Correction: Utilize restricted use pesticides that meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides
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02/08/2012 | Routine | |
Restaurant representatives - add corrected or new information about Surf Rider Chesapeake Inc., 725 N Eden Way N 700, Chesapeake, VA 23320 »