- Hair Restraints - Effectiveness (repeated violation)
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 - Cold Holding*
Observation: Foods in the large sandwich unit cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Repair the door promptly and keep the top of the unit closed as much as possible.
- Temperature Measuring Devices
Observation: The temperature measuring devices in the refrigerators are not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring devices to the warmest part (front)of the refrigeration units to properly represent the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: One door hinge and gasket to the large sandwich unit observed in disrepair.
Correction: Repair or replace the door hinge and gasket in accordance with the manufacturer's specifications.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: moldy ice maker interior, reach in refrigerators, can opener, large food bin, Wisco oven, blender pitchers, also the ticket printer, front cabinets, and underside of wall mounted shelves.
Correction: Clean and sanitize these surfaces.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (repeated violation)
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 quat sanitizer solution at the proper concentration of 150-400 ppm and immerse towels when not in use.
- Hand Drying Provision (repeated violation)
Observation: Towel dispensers empty or in dsrepair.
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
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Some kitchen walls and baseboards 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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained
Correction: Keep handwashing facilities(sinks, faucets, dispensers) clean and maintained to encourage proper handwashing.
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02/05/2016 | Routine | |
Health Permit renewed. *Make sure all chemicals used are approved and accurately labeled.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed chicken in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" DATE on commercially processed RTE foods at the time the original container is opened. 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The center door gasket to the large sandwich unit is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: ice maker interior, the three sandwich units, oven, cutting boards, all front cabinets, back prep tables and contents.
Correction: Clean and sanitize these surfaces.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
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 quats at the proper concentration of 150-400 ppm and immerse cloths when not in use.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Some kitchen wall and floor areas 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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10/30/2015 | Routine | |
- Hair Restraints - Effectiveness (repeated violation)
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
- Food - Washing Fruits and Vegetables
Observation: Carrots not washed before being cut.
Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Quaternary Ammonium sanitizing solutions used were not at acceptable concentrations.
Correction: Adjust the sink and wiping cloth buckets to 200 parts per million quaternary ammonium or otherwise identified by manufacturer's recommendations.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: cutting boards, prep tables, underside of microwave shelf, all reach in refrigerators, front cabinets.
Correction: Clean and sanitize these surfaces.
- Hand Drying Provision
Observation: Towel dispenser battery needs replacing.
Correction: Repair the towel dispenser. 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
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen floor, baseboards, ceiling vents 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.
- Pests - Controlling Pests*
Observation: Several flies in the kitchen.
Correction: Inspect premises on routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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07/15/2015 | Routine | |
- Jewelry - Prohibition
Observation: Employee wearing jewelry on their arms and hands while preparing food.
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: Hands - Preventing Contamination from Hands*
Observation: Employee observed handling ready-to-eat (RTE) food with their bare hands.
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.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Vegetable grater observed in a state of disrepair and damaged.
Correction: Remove the damaged grater.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted food deposits or other soil on the sandwich units, smoothie unit, prep table shelves, front counter shelves, all cabinets,...
Correction: Clean and sanitize these surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Drink lids in self service area observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen walls, ceiling vents, and 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.
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03/31/2015 | Routine | |
*HEALTH PERMIT EXPIRED ON 11/30/2014. SUBMIT APPLICATION AND $40 ANNUAL FEE TO THE CHESAPEAKE HEALTH DEPT, ROOM 238 TODAY.
- Hair Restraints - Effectiveness (repeated violation)
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
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Utensils observed in a state of disrepair: pizza cutter, grater, rubber spatula.
Correction: Remove all damaged utensils.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: One door to the smoothie unit is in poor repair.
Correction: Repair or replace the door in accordance with the manufacturer's specifications(parts ordered).
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the following: shelves under tables, can opener.
Correction: Clean and sanitize these surfaces .
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Paper towel dispensers noted in need of cleaning.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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12/03/2014 | Routine | |
Certification has expired-operator registered for the August class. **Verify shelf life on chicken salad with manufacturer.
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
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
- Equipment - Good Repair and Proper Adjustment
Observation: Vegetable grater observed in a state of disrepair and damaged.
Correction: Remove damaged grater.
- Good Repair and Calibration of Thermometers (repeated violation)
Observation: Observed food thermometers not calibrated to ensure accuracy
Correction: Calibrate food thermometers according to manufacturer's specification as necessary to ensure accuracy
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers were cleaned and saved for reuse.
Correction: Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: refrigerator interiors and gaskets, ice bucket, cutting boards, label dispenser, front counter shelves.
Correction: Clean and sanitize these surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination: coffee stirrers in dining room, foil items in storage area.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Mop sink is moldy, 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment: old refrigerator.
Correction: Remove ALL unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of cleaners not stored separately from insecticides or rodenticides.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
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08/04/2014 | Routine | |
- Critical: Hands - When to Wash*
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.
* Employee also reused a pair of disposable gloves.
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.
Disard disposable gloves whenever soiled and once you take them off.
- Hair Restraints - Effectiveness (repeated violation)
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
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Lowboy refrigerator at front counter, turbo chef pan liner observed in a state of disrepair and damaged.
Correction: Repair/remove the refrigerator. Replace the turbo chef pan liner.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of other foods.
Correction: Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: ie maker interior, smoothie prep refrigerator.
Correction: Clean and sanitize these surfaces for food contact.
Clean all shelves under front counter.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Cutting boards were found stored on the floor.
Correction: Store food contact equipment 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
Observation: Single service coffee stirrers observed unprotected from contamination.
Correction: Dispense single service stir sticks individually wrapped or from an enclosed, approved dispenser.
- Critical: Toxics - Separation of Toxics
Observation: Containers of bleach are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hazardous products must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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03/19/2014 | Routine | |
*HEALTH PERMIT RENEWED.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (repeated violation)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) ham 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Under counter refrigerator observed in a state of disrepair.
Correction: Repair or remove the refrigerator.
- Good Repair and Calibration of Thermometers
Observation: Observed refrigerator thermometer is not calibrated to ensure accuracy
Correction: Replace refrigerator thermomete as necessary to ensure accuracy
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service cups observed reused as food scoops.
Correction: Discontinue the reuse of single-use cups as food scoops. Provide approved reusable scoops with a handle.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean plastic lids were found stored in a cardboard box.
Correction: Store clean equipment in a washable container
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12/06/2013 | Follow-up | |
*HEALTH PERMIT EXPIRED NOVEMBER 30TH. TODAY-SUBMIT RENEWAL APPLICATION AND FEE TO THE CHESAPEAKE HEALTH DEPT, ROOM 238. CORRECT ALL VIOLATIONS (SEVERAL ARE REPEATS) FOR PERMIT RENEWAL FOLLOW UP THIS WEEK.
- Hair Restraints - Effectiveness (repeated violation)
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
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between uses: peanut butter scoop on container lid, ice scoop on cardboard box.
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.
- Food Storage - Clean and Dry Location
Observation: Food stored on the walk in floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food Preparation
Observation: Open pan of smoothie water is subject to environmental sources of contamination during preparation.
Correction: Protect food from environmental sources of contamination during preparation. Use an enclosed container for the water.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: According to the ""sell by"" date on the commercially processed ready-to-eat (RTE) humus and chicken salad in the refrigerator, the food should have been discarded weeks 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.
*If dated product is frozen, account for that storage time on the product container.
- Equipment - Good Repair and Proper Adjustment
Observation: Large plastic bin, salad spinner, and one refrigerator observed in a state of disrepair and damaged.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability OR remove it.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: moldy ice maker interior, sandwich unit surfaces, ice spout at drink station.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the smoothie pitchers were not observed sanitized.
Correction: After cleaning and rinsing of the food-contact surface, all surfaces shall be effectively sanitized before coming in contact with food and before use.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin. *Facility has run out of tablets.
Correction: Provide quaternary ammonium at proper concentration of 150-400ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time. Maintain a supply of sanitizer on site.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean plastic utensils were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Toilet Rooms - Enclosed
Observation: Men's room door is not self closing
Correction: Provide toilet room door that is tight fitting and fully self closing. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Physical Facilities in Good Repair
Observation: Walls in rest rooms are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Working containers of cleaners are 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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12/02/2013 | Routine | |
*REPEATS----7 IDENTICAL violations as noted on last inspection report. Correct ALL violations at this time. Post the Health Permit and Manager Certification in the Customers' VIEW.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Owner 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
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses: peanut butter scoop on lid, ice scoop on cardboard box.
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.
- Temperature Measuring Devices (repeated violation)
Observation: The temperature measuring devices in the refrigerators are not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring devices to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Grater and oven pan liners observed in a state of disrepair and damaged.
Correction: Remove damaged equipment.
- Good Repair and Calibration of Thermometers (repeated violation)
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the following: sandwich units' door gaskets, ice dispenser spout, wire rack for blender cups.
Correction: Clean and sanitize these surfaces.
- Prohibitions (repeated violation)
Observation: Cutting board found stored on the floor.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Working containers of cleaners are 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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08/14/2013 | Routine | |
Clearly post the Health Permit and Manager Certification in customers' view.
- Hair Restraints - Effectiveness (repeated violation)
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
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between uses(peanut butter scoop on lid, ice scoop on cardboard box).
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 a clean, protected location if the utensils are used only with a food that is not potentially hazardous.
- Temperature Measuring Devices
Observation: The temperature measuring devices in the refrigerators are not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Grater observed in a state of disrepair and damaged.
Correction: Remove the damaged grater.
- Good Repair and Calibration of Thermometers (repeated violation)
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of water.
Correction: Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination(platters, lids in back area, cups at front counter).
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Prohibitions
Observation: Cutting board found stored on the floor.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Working containers of cleaners are 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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04/22/2013 | Routine | |
*HEALTH PERMIT EXPIRED IN NOVEMBER. SUBMIT APPLICATION AND FEE TO THE CHESAPEAKE HEALTH DEPARTMENT, ROOM 238, TODAY.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- 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) jalapeno spread 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The grater is rusty. The toaster mat is deteriorated.
Correction: Remove the rusty grater. Replace the toaster mat.
- Good Repair and Calibration of Thermometers (repeated violation)
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometers according to manufacturer's specification as necessary to ensure accuracy
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of cleaners are 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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01/04/2013 | Routine | |
Restaurant representatives - add corrected or new information about Tropical Smoothie Cafe, 1320 Kempsville Rd. 111, Chesapeake, VA 23320 »