Walk-in Cooler was not holding temperature. All TCS food will be discarded per management. Health Permit Renewed will drop off to facility 12/9/2015.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Wood used for elevation of bar coolers at both bars. This wood is subject to splash and is unsealed.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Cold holding units gaskets and ice machine chute.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. (unwrapped straws at the bar)
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser. Manager will order wrapped straws for use at the bar from now on.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls at the bar especially under equipment and next to drain lines 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.
- Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment. (Raid)
Correction: Remove unnecessary poisonous or toxic materials. (discarded)
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12/08/2015 | Routine | |
Health Permit Renewed.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers of a flour mix powder.
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.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. (bags of Ice);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- 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: Stove catch tray, grill catch tray, interior of oven and left side of grill exterior.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink in the kitchen X2 were measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering on under side of main bar is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following noted in need of cleaning: walls under bar area, under 3 compartment sinks and under equipment in kitchen and bar.
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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04/07/2015 | Routine | |
The kitchen area was clean and the facility is very well organized. Employee health form 1-B given to the manager.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and walls beneath and behind bar equipment is 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 - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead roaches were found on the premises.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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04/16/2014 | Routine | |
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