Discussed moving CFM certificate to a place in plain view of the customer with PIC. Ensure that all outside dumpsters remain closed at all times to help prevent a harborage area for pests.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration in the sanitzing bucket.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the kitchen was noted as having dihs rags and sponges placed within.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site) (repeated violation)
Observation: Floor of the walk-in refrigerator 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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12/16/2015 | Routine | |
Bring ServSafe Certificate to Chesapeake Health Department to transfer
Renew Permit
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. stirring spoon stored in water 120-123*
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: coffee filter stored uncovered
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: floor in walk in cooler needs cleaning
Correction: clean
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06/19/2015 | Routine | |
Bring ServSafe certificate to Chesapeake Health Department to transfer $15
No violation noted during this evaluation. | 12/11/2014 | Routine | |
permit is expired, renew ASAP
- Physical Facilities in Good Repair
Observation: wall board above trash can near mop area has corner missing
Correction: repair to seal and keep structure smooth, durable, and easily cleanable
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06/26/2014 | Routine | |
Looks Great.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Ranch dressing
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. Light cream;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Good Repair and Proper Adjustment
Observation: Oven mitts was observed in a state of disrepair and damaged.
Correction: Repair the oven mitts 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 theoven mitts, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 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: Donut tray racks.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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09/17/2013 | Routine | |
Quaternary ammonium sanitizer checked for proper concentration using the provided test strips. Good temperature control observed during time of inspection.
- Jewelry - Prohibition (corrected on site)
Observation: Employee observed wearing a wrist-watch 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.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Bulk container of sugar not properly labeled.
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.
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03/07/2013 | Routine | |
Remember to transfer CFM Certificates to the Chesapeake Health Department. A copy of the Certificate of Occupancy is needed prior to issuing health permit. A re-check will be conducted in about 15-30 days. Quat sanitizer and test strips available. Clean and sanitize all equipment and surfaces prior to food-service operations. Employee health information left with the person in charge. Backflow preventers checked for on the water lines.
No violation noted during this evaluation. | 02/26/2013 | Pre-Opening | |
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