Transfer ServeSafe certificate to Chesapeake. Hotel permit and CFM certification MUST be posted within view of the public. Form 1-B issued to assist with the employee health policy. Permit denied.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods: waffle batter.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the pantry refridgerator.
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.
- Good Repair and Calibration of Thermometers
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 dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside of oven, bottom of cupboard above oven, bottom of pantry freezer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the cereal dispenser was in contact with non-potentially hazardous food items that were observed soiled with accumulations of food debris.
Correction: Wash, rinse and sanitize cereal dispensers before refilling.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: No sanitizer observed on premises.
Correction: All dishes and equipment must be washed, rinsed and sanitized.
- Kitchenware and Tableware
Observation: Coffee stirrers intended for food- or lip- contact not furnished in original wrapper intact or from and approved dispenser.
Correction: Dispense single-service and single-use articles intended for food- or lip-contact in orginal intact wrapper or from an approved dispenser
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the kitchen or the employee break room.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen or the employee break room.
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
- Handwashing Signage/Handwashing Facilities
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.
- Critical: Toxics - Identifying Toxic Containers*
Observation: Original containers of cleaner does not have a legible manufacturer label
Correction: Provide manufacturer's label on containers of cleaner that is legible. The accidental contamination of food or food-contact surfaces can cause serious illness.
|
11/05/2013 | Routine | |
Restaurant representatives - add corrected or new information about Best Western Plus Hotel Continental Breakfast, 3235 Western Branch Blvd., Chesapeake, VA 23321 »