Discussed the following with the Person in Charge: 1) Revising consumer advisory (template provided) 2) Repair steel plank at the walk in freezer door 3) Employee health policy (FDA form 1B provided) 4) Clean exhaust vents by the employee storage area and by the dish rack 5) Monitor cooling process of potentially hazardous foods 6) Monitor pressure gauge of mechanical dish machine
- Critical: Demonstration of Knowledge*
Observation: Management was unable to describe the illness symptoms and the reportable diseases.
Correction: Discussed the above items with management and provided form FDA 1B.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Observed manager making bare hand food contact with ready to eat (RTE) shredded cheese on the cook line without washing hands or donning gloves.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Soiled temperature measuring devices in direct contact on unwrapped or uncovered ready to eat food.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes (51 F) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink by the prep sinks at the back of the kitchen is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards along the cook lines 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) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Interior of the broiler and grill ovens, and soiled dishes and cups stored as clean at the cook line counters.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave ovens is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Insect Control Devices - Design and Installation (corrected on site)
Observation: The fly strip does not 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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09/03/2015 | Routine | |
Unusual smell in the kitchen near drink station and where utensils are prepped/similar smell in women's restroom - have maintenance check area and a pipe was observed without a cap on with utensils and knives dropped in it and liquid observed in pipe. Transfer Certified Food Manager Certificates to Chesapeake.
- Thawing
Observation: Observed improper thawing of lobster tails sitting in water on the prep counter.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Observed multiple foods stored in walk in refrigerator past discard date (ex: sliced tomatoes, chicken marsala, mushrooms, desserts)
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.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) throughout establishment were 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: Observed stacks of plates and dishes soiled on food prep line and at drying rack, and cups at drink station and at bar.
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: Stove
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single use liners service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Critical: Backflow Prevention Device, When Required*
Observation: Hose observed attached to faucet at utility sink with a spray nozzle attached with out a backsiphonage prevention device.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Outer Openings - Protected
Observation: Door seal observed in poor repair, with a gap.
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.
- Physical Facilities in Good Repair
Observation: Repair/fill any open holes/gaps in facility
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Facility noted in overall 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.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Employee observed storing personal items on drying area at bar.
Correction: Keep lockers, designated area or other suitable facilities used to store employees personal belongings in an orderly manner.
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02/13/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in cold holding drawers under the grill and at the prep line are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read 170 degrees
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Physical Facilities in Good Repair (repeated violation)
Observation: Some floor tiles and grout are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/09/2014 | Routine | |
Provided class schedule for recertification.
- Equipment - Good Repair and Proper Adjustment
Observation: Ice machine was observed and damaged and observed frost accumulation in walk in freezer.
Correction: Repair the ice machine and freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- 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: tops of sauce dispenser
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: under warmer shelving, and inside fry cooler.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Floors in walk in freezer and near dish machine is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walll behind broil unit 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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04/10/2014 | Routine | |
Permit inspection
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following foods observed cold holding at improper temperatures:
-cooked ribs cook line traulsen upright 53*
-bbq in traulsen 54*
-sauces for proteins at grill with brushes 91*
Correction: CORRECTED DURING EVALUATION Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Restaurant will use time as control for sauces at grill
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Critical: Backflow Prevention, Air Gap* (corrected on site)
Observation: An air gap between the water supply outlet and the flood rim level dish machine sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap. Manager will remove sprayer head and tighten coils .
- Physical Facilities in Good Repair
Observation: The following surfaces are in need of repair:
-ceiling tiles in dining area have water damage
-several place in kitchen floor tile have chipped, cracked or have eroded grout
-men's employee restroom has small holes in wall
Correction: Replace or replace to maintain structures as smooth , durable, and easily cleanable. Kitchen floors are being replaced in sections. Veiwed repair ticket for ac vents in dining area, and ceiling tiles are on order to be replaced.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of unknown chemical not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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09/05/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The pico on nacho station were holding at 45-47*. Sauces on grill with meat/cheese dripping.
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.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following structures are in need of repair:
-wall in dry storage has large hole and is buckled
-door frame and door in employee women's restroom is rusted
-small holes in wall in cook line
-grout in floor tile in some areas in back especially dry storage and dishwashing has eroded
Correction: Repair/Replace to maintain structures as smooth, durable, easily cleanable, and non absorbent
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02/22/2013 | Routine | |
Observed great date labeling. Discussed no bare hand contact with ready to eat food items at the bar.
- Jewelry - Prohibition
Observation: Employee wearing rubber bands on wrist.
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Uncovered chips and bread sticks at the cookline.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- 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: interior of oven.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Yellow tooth pick holders observed with visible accumulations of soil and debris.
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: single service containers stored unprotected from contamination at bar.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities in Good Repair (repeated violation)
Observation: Grout missing between floor tiles in some areas, floor tiles damaged, and stainless steel wall in cookline not sealed properly.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Vent covers in rest rooms 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.
- Maintenance Tools - Storing Maintenance Tools
Observation: Cleaning tools noted to be stored in such a way that it is contaminating single service items.
Correction: Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
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02/14/2012 | Routine | |
Restaurant representatives - add corrected or new information about Tgi Friday's, 110 Volvo Pkwy., Chesapeake, VA 23320 »