- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The meatloaf was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds. Food shall be reheated within 2 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Some foods cold holding at improper temperatures on the bar.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. *Have equipment serviced by technician.
- 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) potato and macaroni salads 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.
- Cooling, Heating, and Holding Capacities
Observation: Hot holding unit is not working properly to meet the food storage demands of the establishment.
Correction: Repair or provide additional hot holding equipment as necessary to maintain food items at 135F or above. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Equipment observed in a state of disrepair and damaged: numerous cracked plastic containers and lids, rusty walk in freezer racks, rusty microwave oven door, cracked ice scoop,....
Correction: Repair/replace the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment was observed soiled to sight and touch: reach in refrigerators, ice maker, microwave, spare flat top grill, canned goods rack, ticket wheel, ...
Correction: Clean and sanitize these surfaces.
- Light Bulbs Protective Shielding
Observation: Some light bulbs in store room not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulbs with a coated or shatter-resistant bulb.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at cookline lavatory 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor tiles, baseboard tiles, and grout not maintained in good repair. Large crack in storw room wall.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls, baseboards, floor areas, trash cans, employee rest room amd door 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 (repeated violation)
Observation: Hand towel dispensers are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Maintenance Tools - Storing Maintenance Tools
Observation: All cleaning equipment(dust pans, buckets, mops, squiggie,....) observed heavily soiled.
Correction: Maintain cleaning equipment in a sanitary manner to prevent spreading contamination and attracting pests. Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
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.
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11/30/2015 | Routine | |
HEALTH PERMIT EXPIRED 8/31. SUBMIT RENEWAL APPLICATION AND FEE TO C.H.D., ROOM 238. Watch product dates closely, discard accordingly. Ensure food and chemical containers are clearly labeled.
- Food - Miscellaneous Sources of Contamination
Observation: Flour and torn bag observed in bin.
Correction: Protect food from miscellaneous sources of contamination. Completely transfer product into a sanitized, labeled container for use.
- Critical: Cooling*
Observation: Mashed potatoes prepared yesterday noted not adequately cooled to prevent the growth of harmful bacteria.(56F over 12 hours after prep)
Correction: Discard the mashed potatoes. Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in the waitstation refrigerator cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Door of one microwave is rusty.
Correction: Repair the rusty interior surface of the door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Warewashing Equipment, Cleaning Frequency
Observation: The surfaces of the mechanical warewashing machine are soiled with food debris.
Correction: Increase the frequency of cleaning of the warewashing machine to maintain unit performance.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the following: underside of wall mounted shelves, wheels of cookline equipment, counter/shelf opposite the fryers, trash cans,....
Correction: Clean and sanitize these surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: Kitchen floor tiles and grout are not maintained in good repair. Walk in freezer door gasket observed in disrepair. Light shield in employee rest room is broken.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen floor, 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.
- Toxics - Separation of Toxics
Observation: Containers of cleaners sitting next to foodservice gloves in store room are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaners must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
- Personal Care Items - Storage
Observation: Medicine stored in such a way that they could contaminate food, cleane equipment,...on dessert case.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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09/01/2015 | Routine | |
- Jewelry - Prohibition
Observation: Employees 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.
- Hair Restraints - Effectiveness
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 Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food can on rack.
Correction: Maintain original labels with unopened canned goods. 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.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration (50-100ppm chlorine) between uses.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a new chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Several plastic containers and lids observed in a state of disrepair and damaged.
Leak observed under soda dispenser unit.
Correction: Remove damaged items.
Repair leak at soda sysytem.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: When tested, no sanitizer present on items exiting the ware washing machine. Air observed in the sanitizer line. A sanitizer test kit is not being used to ensure the chemical sanitizing solution is at the proper concentration.
Correction: Prior to and during use of the machine, use a chlorine test kit to ensure the sanitizing solution is maintained at the proper solution. When not at an acceptable level, service the machine and/or use the three compartment sink.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment surfaces were observed soiled to sight and touch: bulk plastic food containers, ice maker interior, label dispenser, equipment sides and wheels,...
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.
Correction: Store all single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen floor, floor drains, baseboards, walls, mop station, trash cans,.... 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 (repeated violation)
Observation: Handwashing facilities and employee rest room are unclean and not maintained
Correction: Keep handwashing and rest room facilities clean and maintained.
- Pests - Controlling Pests*
Observation: Several flies observed in the back kitchen area.
Correction: Inspect premises on routine basis for the evidence of pests. Keep outer openings closed as much as possible and have facility treated in approved manner as needed. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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06/01/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The waitstaff are drinking from uncovered containers in the food preparation areas.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin stored by fruit in a manner that may cause cross contamination. Raw chicken stored over raw ground beef.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as fruit, vegetables, and cooked RTE food.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed ice cream was not protected from contamination because it was not covered. Cut in half jar of tartar sauce observed.
Correction: Prevent contamination by storing food in intact packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses.
- Food - Miscellaneous Sources of Contamination
Observation: Condensation from leaking freezer unit observed covering several boxes of food in freezer.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Cooling* (corrected on site)
Observation: Large pot of greens and bag of potatoes observed improperly cooled in a soiled sink of water.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. If an ice bath is used, clean and sanitize sink prior to use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: A number of prepared ready-to-eat (RTE) foods in the refrigerations are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Equipment observed in a state of disrepair and damaged: numerous plastic containers and lids, crusty sheet pans, damaged screen sifters.
Correction: Repair/remove the damaged equipment.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the following: food prep sinks, tables, shelves, can rack, scales, ...
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Large number of single service items observed unprotected from contamination at front counter.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities in Good Repair
Observation: Some kitchen lights are not maintained in good repair.
Condensation leak in walk in freezer.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen walls, floor, baseboards, ceiling tiles and vents, rest room 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in some hood systems are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Handwashing facilities are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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02/23/2015 | Routine | |
Provide additional Chesapeake registered, certified manager(s). Course flyer provided.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths in back prep area improperly stored between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken wings hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in True refrigerator cold holding at improper temperatures.
Correction: Discard potentially hazardous foods that have exceeded 41F for four hours or more. Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) sour cream in the refrigerator, the food should have been discarded in September.
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: Equipment observed in a state of disrepair and damaged: 1. several clear plastic lids and pans, 2. corroded syrup dispenser lids, 3. microwave by grill-peeling door cover, 4. damaged metal sifter.
Correction: Repair/remove the noted equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the Bev Air refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
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 (repeated violation)
Observation: Some floor tiles and grout 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 (repeated violation)
Observation: Some floor areas, dust pans, and trash cans 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in two hood systems are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of cleaner 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. *Clearly labet all squeeze bottles reqardless of contents.
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11/24/2014 | Routine | |
Much improvement noted. Health Permit renewed. Ensure all refrigeration units are set to consistently maintain foods <41F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Fish in pan of breader cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Equipment was observed in a state of disrepair and damaged: damaged sifter, peeling splash barrier in microwave oven, deteriorated metal panels in sandwich unit and reach in freezer.
Correction: Repair or remove damaged equipment.
- Equipment and Utensils, Air-Drying Required
Observation: Food pans observed stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities in Good Repair
Observation: Ceiling vent observed dripping at cookline.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: A few kitchen wall areas, ceiling tiles, vent 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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08/19/2014 | Follow-up | |
*Reinspection week of 9/1 for Health Permit renewal. Correct all violations by that time. Post the Chesapeake Manager Certification in guests' view. Copy of the Employee Health Policy Sample and Class schedule provided.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site) (repeated violation)
Observation: Observed some foods in refrigerators and freezers were not protected from contamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings. *Discard foods with condensation dripped into them.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) potato salad in the refrigerator, the food should have been discarded 4 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.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level(unit has been disconnected).
Correction: Repair the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Equipment - Good Repair and Proper Adjustment
Observation: Equipment was observed in a state of disrepair and damaged: condensation leak in Continental refrigerator, damaged plastic containers and lids, broken hot cabinet, waffle irons.
Correction: Repair or remove all broken equipment.
- Warewashing Equipment, Cleaning Frequency
Observation: The surfaces of the mechanical warewashing machine are soiled with food debris that may decrease the effectiveness of the unit. Walls around machine are very moldy.
Correction: Thoroughly clean the warewashing machine, all dishtables and walls in the area,.
- Warewashing Equipment, Cleaning Frequency
Observation: The sanitizing compartment of the three compartment sink observed used for dishes while soiled with raw chicken grease.
Correction: Clean and sanitize the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Chlorine sanitizing solution used at three compartment sink was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of 50-100 parts per million with a water temperature of 100°F.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Chlorine sanitizing solution dispensed by warewashing machine was not at an acceptable concentration.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: ice maker interior(moldy), gray plastic racks in walk in(moldy), microwave oven, all kitchen reach in refrigerators.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the trash cans, equipment legs, wheels, gaskets, hinges, underside of wall mounted shelving, ... have accumulations of grime and debris.
Correction: Clean ALL surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Employee Accommodations, Designated Areas
Observation: Clothing observed stored on the canned goods rack.
Correction: Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles are protected from contamination
- Physical Facilities in Good Repair (repeated violation)
Observation: Physical structure is not maintained in good repair: damaged walk in freezer door skin, several damaged kitchen floor areas.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen walls, floor areas, rest room door 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: Kitchen handwashing facilities and dispensers are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Pests - Controlling Pests*
Observation: Fruit flies observed in kitchen and storage area.
Correction: Continue approved treatment and sanitation efforts. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Maintenance Tools - Storing Maintenance Tools (repeated violation)
Observation: Cleaning equipment observed heavily soiled with food debris.
Correction: Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be maintained so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
- Toxics - Separation of Toxics (corrected on site)
Observation: Containers of cleaner and deicer 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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08/05/2014 | Routine | |
REPEAT: REGISTER ALL MANAGER CERTIFICATIONS AT THE CHESAPEAKE HEALTH DEPT, ROOM 238 ($15 PER CERTIFICATE) AND POST CERTIFICATES RECEIVED IN CUSTOMERS' VIEW. *Oysters in walk in have a 4-8-14 shuck date, use products within approved time frame for safety.
- 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 - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed some foods in the walk in not protected from contamination because they were not in packages, covered containers, or wrapped.
Correction: Prevent possible contamination by storing food in packages, covered containers, or wrappings.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Some prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- 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) milk in the refrigerator, the food should have been discarded 4 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: Warewashing machine leaks.
Correction: Repair the leak.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution dispensed at ware washing machine was not at an acceptable concentration. Machine top soiled.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. Clean the machine.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of mold, encrusted food deposits, or other soil on the following: ice maker interior, microwave ovens, sandwich unit interior, underside of wall mounted shelves, canned goods rack, back side of the buffet unit, ......
Correction: Clean and sanitize these surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination: coffee filters, aluminum foil pans..
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities in Good Repair (repeated violation)
Observation: Physical structure is not maintained in good repair: walk in freezer door in disrepair, damaged floor areas, mop station interior.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen floor, baseboards, floor drains, walls at dish rinse sink, 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.
- Maintenance Tools - Storing Maintenance Tools
Observation: Dust pans, brooms,.... observed heavily soiled with food debris.
Correction: Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be cleaned so they do not become an attractant to pests.
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05/01/2014 | Routine | |
*PROVIDE CHESAPEAKE REGISTERED, CERTIFIED MANAGERS FOR THE FACILITY. POST CERTIFICATES IN THE CUSTOMERS' VIEW. CLASS SCHEDULE PROVIDED. *MAKE NEEDED REPAIRS PROMPTLY.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: No certified manager provided.
Correction: The permit holder shall provide a certified manager to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" dates on the commercially processed ready-to-eat (RTE) potato salad, cottage cheese, and one gallon of milk in the refrigerator, the food should have been discarded days to 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Muffin pan was observed in a state of disrepair and damaged.
Correction: Remove the damaged muffin pan.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution at the three compartment sink and one wiping cloth bucket were not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of 50-100 parts per million with a water temperature of 100°F.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of rust, grease deposits or other soil on the following: some exhaust hood filters, top of dishwasher, Continental reach in, sandwich unit, underside of solid metal shelves.
Correction: Clean and sanitize these surfaces.
- Handwashing Signage/Handwashing Facilities (repeated violation)
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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Some kitchen floor tiles, grout, baseboard tiles are 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 (repeated violation)
Observation: Wall at rinse sink, baseboards, floor areas, walk in walls,....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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01/15/2014 | Routine | |
*Make all needed repairs and establish a detailed cleaning program promptly, *Provide Chesapeake registered, certified manager(s) for the establishment. Post certificates in the customers' view.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- 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
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in the TRUE salad refrigerator cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Repair the unit.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Some prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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 (repeated violation)
Observation: Equipment observed in a state of disrepair and damaged:1. microwaves rusty and/or damaged, 2. reach in refrigerator racks rusty, 3.cracked plastic containers and lids..
Correction: Repair/replace noted equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: ice maker, refrigerator interiors, microwave interiors, walk in racks, bulk bins, overhangs at prep tables,...
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of storage racks, cookline equipment, dishtables, ..... have accumulations of grime and debris.
Correction: Clean ALL surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Signage/Handwashing Facilities (repeated violation)
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.
- Physical Facilities in Good Repair
Observation: Floor tiles, grout, and baseboards are 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 (repeated violation)
Observation: Kitchen floors and drains, dish washing area walls,.... 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.
- Dressing Rooms - Using Dressing Rooms and Lockers (repeated violation)
Observation: Employees' coats observed hanging on canned goods rack.
Correction: Employees must use the designated storage areas.
- Pests - Controlling Pests*
Observation: Numerous fruit flies observed. Harborage conditions exist
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Treat facility in an approved manner.
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10/08/2013 | Routine | |
Register and post all manager certifications in the customers' view.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: An employee observed drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- 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
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Food - Miscellaneous Sources of Contamination
Observation: Observed pan of food placed on floor while loading refrigerator.
Correction: Protect food from miscellaneous sources of contamination. Keep all food at least 6" off the floor.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Equipment observed in a state of disrepair and damaged: cracked plastic containers, lids, rusty microwave door, damaged refrigerator racks (waitstation)..
Correction: Repair/replace noted equipment.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted food deposits or other soil on the following: underside of wall mounted shelf, canned goods rack, top of dishwasher, low refrigerator at waitstation.
Correction: Clean and sanitize these surfaces.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories(waitstation) 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.
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06/18/2013 | Routine | |
Remove old dining room windows from the kitchen.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) potato and macaroni salads 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: Equipment observed in a state of disrepair: a number of damaged plastic containers and lids, rusty, peeling microwave oven, wall mounted shelves rusty on underside.
Correction: Repair the noted items to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service coffee filters observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the three compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- 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(cookline).
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Some kitchen doors, trash cans, walls, baseboards, 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.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Employees are not using the designated personal storage area or lockers provided(coat, back pack in cookline area).
Correction: Store employees' belongings in a seperate designated area.
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02/20/2013 | Routine | |
Violations discussed for correction. Good food temperature control observed during the time of inspection.
- Hair Restraints - Effectiveness
Observation: Employee observed working in the food service area without proper hair restraint.
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.
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods
Observation: Utensils without handles used to dispense dry food products (sugar, corn meal,...etc.) allowing for a bare hand contact surface to come in contact with food item(s).
Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
- Thawing (corrected on site)
Observation: Frozen deli-meats were observed being thawed at room temperature.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of several large plastic food bins are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Repair or replace the EQUIPMENT to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Fryer doors were observed missing and the can-opener knob was observed in a state of disrepair.
Correction: Repair or replace 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.
- 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: lexan food pans, and surfaces of the meat 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: sticker residue on food pans, and outside surfaces of several aluminum pans.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Light Bulbs Protective Shielding
Observation: Several light bulbs at the buffet are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under the fryer units were 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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11/08/2010 | Routine | |
Restaurant representatives - add corrected or new information about Shoney's Restaurant, 721 Battlefield Blvd. N, Chesapeake, VA 23320 »