Discussed the following with the PIC: (1) The hand washing /glove use policy for the facility. (2) The policy for the storage of dispensing utensils and general utensils. (3) Ensure the wastewater drain line at the wait station is in the floor drain and not leaking onto the floor. Noted improvement since the last inspection.
No violation noted during this evaluation. | 01/28/2016 | Risk Factor | |
Discussed the following with the CFM: (1) Monitoring the data logger for the ROP process to ensure it is recording properly. (2) The cleaning of the bar area (ceiling, shelves, etc.), (3) Ensure signatures and dates are recorded on the HACCP cooling records. Noted improvement since last inspection.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion. Discussed with CFM and provided written information.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed an employee chewing/eating ice in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. CFM spoke with employee.
Correction: All personnel who are eating food must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration at the three compartment sink. When tested the concentration of the sanitizing solution was <10 ppm.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 - 100 ppm.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: Cheese graters, tableware, utensils/chef knives. CFM removed items to be washed/rinsed/sanitized again.
Correction: Clean and sanitize these surfaces for food contact.
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10/14/2015 | Risk Factor | |
Refuse area still needs cleaning. Under 3 compartment sink still needs cleaning due to mold. Floors under blenders and under counters still in need of cleaning.
- Pressure Measuring Devices, Mechanical Warewashing Equipment (repeated violation)
Observation: The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not reading accurately.
Correction: Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the dish warmer, dish cooler, beer cooler bottom and warming units has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Facility noted in need of deep 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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02/18/2015 | Follow-up | |
Light shields need to be replaced throughout kitchen.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands or change gloves 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.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees 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 - Cold Holding*
Observation: Juices and cooked pasta cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Pressure Measuring Devices, Mechanical Warewashing Equipment
Observation: The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not reading accurately.
Correction: Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
- Equipment - Good Repair and Proper Adjustment
Observation: Coolers in kitchen, blenders in bar, hot water tab on three comp sink and interior ice machine were observed in a state of disrepair and damaged.
Correction: Repair the above equipment 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following utensils were observed soiled to sight and touch: Plates, silverware food containers, and blodgett ovens.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the dish warmer, dish cooler, beer cooler bottom and warming units has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware
Observation: Plates were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Correction: Store plates with food or lip-contact surface facing downward to prevent contamination prior to use.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the kitchen hand sinks.
Correction: Provide a refuse container for the disposal of paper towels at the kitchen hand sinks.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Facility noted in need of deep 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Premises has accumulation of litter
Correction: Maintain the premise free of litter.
- Toxics - Presence and Use Restriction
Observation: Unnecessary poisonous or toxic materials found in the food establishment.
Correction: Remove unnecessary poisonous or toxic materials.
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02/03/2015 | Routine | |
Post permit in the view of the customer. Permit issued.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean pans were not observed stored in a position to allow air-drying.
Correction: Store pans in a self-draining position that allows air-drying.
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07/25/2014 | Routine | |
Repair the leak to the cookline cold holding unit. Transfer ServSafe Manager Certificates to the Chesapeake Health Department. Data logger information reviewed for 11/12/13 - 11/14/13. HACCP cook charts/log reviewed for 11/19/13 - 11/21/13.
No violation noted during this evaluation. | 11/26/2013 | Risk Factor | |
HACCP charts reviewed for 07/01/13 - 07/03/13. Kitchen floor observed in need of a better drying method. Overall good temperature control observed during the time of inspection. Checked with dishmachine technician to ensure that the final rinse temperature does not exceed 194 degrees Fahrenheit. The current Chesapeake Registered Certified Food Manager Certificates have expired. Register the current ServSafe food manager certificates with the Chesapeake Health Department. Post certificates in the public's view. Permit Renewal Issued.
- Equipment and Utensils, Air-Drying Required
Observation: Several clean food storage containers were found stacked while wet after cleaning and chemical sanitization above the 3-compartment sink.
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.
- Pests - Controlling Pests*
Observation: Some fruit flies observed towards the back of the kitchen.
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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07/09/2013 | Routine | |
Transfer ServSafe Certificates to the Chesapeake Health Department. Overall good temperature control observed.
- Critical: Cooling* (corrected on site)
Observation: Chicken & Gnocchi Soup & Zuppa Toscana Soup prepared yesterday noted not adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses (product discarded by the person in charge).
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: A red sanitizer bucket was observed placed in the back preparation handsink, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
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03/15/2013 | Risk Factor | |
HACCP charts reviewed : 11/04/12, 11/05/12, 11/06/12. Remember to properly chart the final cooling temperature(s). Good cooling practices observed. Ensure that managers on duty have access to all HACCP plan documents. Manager contacted quality control during inspection and received a digital copy of the HACCP plan components needed. Data logger chart reviewed for 11/04/12, 11/05/12, 11/06/12. Employee health information reviewed. Transfer ServSafe food manager certificates to the Chesapeake Health Department.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee observed drinking from an uncovered container in the front food preparation area.
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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the bar area.
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
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12/12/2012 | Routine | |
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