- Critical: Reheating for Hot Holding*
Observation: Cheese sauce classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above.
- Food - Frozen Food
Observation: Frozen foods not maintained frozen in the Hoshizaki freezer.
Correction: Ensure frozen food is maintained frozen.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in the walk in, make unit opposite the fryers, burger refrigerator, and drive thru reach in unit cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. *Emergency work order has been placed, technician due today.
- Equipment - Good Repair and Proper Adjustment
Observation: Equipment was observed in a state of disrepair and damaged: Plastic containers and lids, spatula, and ice-scoop.
Correction: Repair the 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. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the monitors, control panels, and french fry container holders have accumulations of grime and debris.
Correction: Clean surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities in Good Repair
Observation: Wall tiles behind the drive thru frosty 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: Some kitchen ceiling tiles, and the condiment station in the dining room 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.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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08/24/2015 | Routine | |
Certified Food Managers Certificate overdue for re-certification, but still within 6 month period. Permit due April 30, 2015. Will drop off CFM Class Schedule for re-certification with Chesapeake Health Department. Tidy floor in Walk in Refrigerator and Freezer. Observed employee drinking from a cup with a lid and no straw, recommend using a cup with lid and straw and being cautious of where cup is being stored. Recommend combined use of hair net and visor in some cases.
- Hair Restraints - Effectiveness
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 - Clean and Dry Location (corrected on site)
Observation: Observed potatoes stored in a box resting on the floor.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food in main make unit on both sides, 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, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Paper towels used for drying hands observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Employee Accommodations, Designated Areas (corrected on site)
Observation: Employees personal drink and food items stored in lowboy prep unit.
Correction: Designate an area for employees to eat, drink and use tobacco and store personal items away from food, equipment and single-service and single-use articles to protect them from contamination
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12/16/2014 | Routine | |
Employees can not wear jewelry while working with food.
No violation noted during this evaluation. | 09/09/2014 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomatoes and drive thru refrigerator cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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06/18/2014 | Routine | |
Please put CFM certificate in the view of the customer.
- 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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: tomato slicer.
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: front counter/register service area (storage of lids and cups)
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Grout in kitchen area 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: Floor under ice machine 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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03/20/2014 | Routine | |
Permti issued
- Utensils - In-Use - Between-Use Storage
Observation: Spoons at drive thru stored in quat sanitizer (300ppm) in between use for stirring coffee drinks
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) (repeated violation)
Observation: Sliced tomatoes on sandwich prep cold holding at improper temperatures 49-53*
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: First side sandwich unit does not appear to be functioning properly, holding at 54*
Correction: Repair./Replace to ensure proper function
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04/08/2013 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands after handling raw beef and before handling equipment and sanitizer cloths then back to handling meat.
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*
Observation: The following foods observed cold holding at improper temperatures:
-milk in drive thru under counter cooler 45-46*
-tomatoes on assembly line (both sides)40-49* (bottom-top)
-whip cream stored in table top unit at front 52-53*
Correction: Do not overstock tomatoes. Check condition and temperature of coolers. Move food to unit capable of storing potentially hazardous foods <=41*
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the drive thru coolers.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at the 3 compartment sink was 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.
- Physical Facilities in Good Repair
Observation: small holes in wall around 3 compartment sink
Correction: seal /repair to make surface smooth, durable and easily cleanable.
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03/14/2012 | Routine | |
Restaurant representatives - add corrected or new information about Wendy's, 1524 Sam's Cr., Chesapeake, VA 23320 »