Permit displayed. Certified food manager (CFM) present. Active managerial control observed. Spoke with CFM regarding the following: 1) Written employee health policy (FDA form 1B provided) 2) Seal/replace missing ceiling tile over the hand sink by the food prep area in the back 3) Keep dumpster area free of clutter, and keep dumpster lids closed 4) Repair leak at hand washing sink by the plate warming unit 5) Post hand washing signs at all hand washing sinks (hand washing signs provided) 6) Transfer ServeSafe certified food manager's certificate to Chesapeake Certified Food Manager's certification
Health permit issued due to active correction of critical violations by the CFM.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes (48 F), ranch (45 F), and shredded cheese (51 F) cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The 1 door make line unit (45 F) is not able to maintain an ambient air temperature of 41 F or below.
Correction: Repair the 1 door make line unit 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 this unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The multiple cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Inspect all cutting boards for deep grooves, scratches, and chips. 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 utensils were observed soiled to sight and touch: Dirty plates and platters stored as clean along the cook line.
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 non-food contact surfaces: Lids of flour containers, floor of walk in refrigerator, and pipes and hoses behind fryers and grill along the cook line.
Correction: Maintain non food-contact surfaces of equipment clean.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the meat walk in refrigerator is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- 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 (including employee restrooms and bar) 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Fire suppression nozzles and vent filters in the hood system over the fryers and the grill are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary ammonium sanitizer (<150 ppm) in the wiping cloth buckets being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize quaternary ammonium sanitizer at the proper concentration (150 ppm - 400 ppm) that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces.
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11/04/2015 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use ice scoops 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food at small cold holding station next to fryers (chicken batter) cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Reseal caulking at hand sink by the bread station and the hood system.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Insect Control Devices - Design and Installation (corrected on site)
Observation: Insect control device in the dry storage area 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Tiles and grout is 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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07/18/2014 | Routine | |
transfer cfm to chesapeake health department.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Prime ribin hot holding cabinet is hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in cold holding unit at prep line cold holding at improper temperatures.
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 at the bar.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Unused or non-functioning MasterBuilt cooler not removed from the premises.
Correction: Remove any unused or non-functioning equipment from the premises.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Caramel pot was observed in a state of disrepair and damaged.
Correction: Repair or replace the pot 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 dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: under heating lamps, under bredding dry storage and floor in walk in freezer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items found stored in boxes on the floor.
Correction: Store utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Signage/Handwashing Facilities (corrected on site)
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 in Good Repair (repeated violation)
Observation: Grout in kitchen is 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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04/18/2014 | Routine | |
permit issued
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Raw chicken cold holding at improper temperatures at tender station 50*
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.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Some of the handsink are 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
Observation: The cutting board(s) along the small make table is 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.
- 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 150,160*
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
Observation: Grout in floor tile in kitchen has eroded in several place
Correction:
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09/27/2013 | Routine | |
Restaurant representatives - add corrected or new information about Texas Roadhouse, 1546 Sam's Cr., Chesapeake, VA 23320 »