HACCP records and documentation needs to be corrected. EHS will provide example HACCP temperature logs for the facility to use. May be altered to cater to specific facility but will be in compliance with the regulations. Invoice for new cutting boards observed. Cooler in server area that was not holding temperature is no longer in use. Training was provided for all server and kitchen employees on proper hand washing and when to wash. Refuse company called to replace door on trash receptacle. CFM certificate needs to be transferred to a Chesapeake certificate and posted in plain view of the consumers. Ceiling tiles in the kitchen noted dirty and ventilation system also noted dirty. Enforcement procedures were discussed with the GM.
- 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: Interior of ovens, interior and gaskets of reach in freezer, walk-in cooler floor, 3 door beer cooler gaskets
Correction: Maintain nonfood-contact surfaces of equipment clean.
One interior oven has been cleaned, interior of reach in freezer cleaned but gasket is still in disrepair, walk-in cooler floor was cleaned, and 3 door beer cooler gaskets still need cleaned and replaced.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair (repeated violation)
Observation: The waste storage container for garbage is in disrepair.
Correction: Replace the waste storage container sliding doors.
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02/02/2016 | Follow-up | |
Hood scheduled to be cleaned tonight at 0130hrs. Seal on dish wash hood needs repaired. Health Permit will not be reissued at this time.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure (repeated violation)
Observation: The pressure gauge for the high temperature warewash machine was above 25 PSI.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. 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* (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: plastic food containers.
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: Interior of ovens, interior and gaskets of reach in freezer, walk-in cooler floor, 3 door beer cooler gaskets
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic and metal containers for food 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.
- 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.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: The waste storage container for garbage is in disrepair.
Correction: Replace the waste storage container sliding doors.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the bar area.
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.
- Employee Accommodations, Designated Areas
Observation: Personal items noted stored with clean utensils and single service items.
Correction: Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination
- Physical Facilities in Good Repair
Observation: Seal holes in the wall from removed signs or equipment.
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: The following noted in need of cleaning: Floors under equipment in the kitchen and the bar, floors in dry storage, walls under 3 compartment sink at the 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.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of glass cleaner and unknown chemical are 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.
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01/27/2016 | Routine | |
Discussed the following with the CFM: (1) The WIF issue is scheduled for repair. (2) The small cutting boards were replaced, the cutting boards for the prep units are being evaluated for ordering replacement boards. (3) Another service call for the mechanical dish machine issues was placed with the repair service company during this inspection.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The WIF was observed in a condition that prevents necessary maintenance and easy cleaning. Noted large ice build-up on the floor and evaporator of the unit.
Correction: Repair the WIF 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 WIF, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure (repeated violation)
Observation: The pressure gauge for the high temperature warewash machine was above 25 PSI.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. 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* (repeated violation)
Observation: The following were observed soiled to sight and touch: Tableware.
Correction: Clean and sanitize these surfaces for food contact.
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10/22/2015 | Follow-up | |
Discussed the following with the PIC: (1) Monitor the data logger for the ROP process. (2) Designate an area for employee drinks away from the tableware (3) Dented can policy, (4) Ensure all gauges on the mechanical dish machine are working properly.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed that lettuce was not protected from cross contamination because it was not in packages, covered containers, or wrapped. Observed the lettuce over stacked in the container and being caught in the drawer gasket area each time the drawer was used on the refrigeration unit.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Equipment - Good Repair and Proper Adjustment
Observation: The WIF was observed in a condition that prevents necessary maintenance and easy cleaning. Noted large ice build-up on the floor and evaporator of the unit.
Correction: Repair the WIF 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 WIF, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) throughout the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure
Observation: The pressure gauge for the high temperature warewash machine was above 25 PSI.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. 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* (repeated violation)
Observation: The following were observed soiled to sight and touch: Tableware.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces and Utensils (repeated violation)
Observation: Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
- Critical: Equipment - Food Contact Surfaces and Utensils
Correction:
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose with a spray nozzle attached to a faucet fixture at the service sink.
Correction: Install an approved backflow prevention device or remove the spray nozzle and hang the hose above the rim of the drain basin.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the smoker are was being used for purposes other than washing hands (storing food container).
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the smoker area.
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 (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the smoker area.
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
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The facility was 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 the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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10/14/2015 | Routine | |
Noted improvement since the last inspection.
No violation noted during this evaluation. | 03/24/2015 | Follow-up | |
The Hobart mechanical dish machine was being serviced during this inspection. CFM: Jeffrey Lovelace Expires 20-Mar-2016
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints or beard 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
- Thawing
Observation: Improper methods used to thaw chicken, pulled pork. Observed chicken in standing cold water at the three compartment sink and the pulled pork at room temperature on the drain board of the three compartment sink.
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
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk was cold holding at improper temperatures. The milk in Victory reach-in refrigerator at the wait station was at an ambient air temperature of 53 degrees F. The milk inside the unit tested at 51 degrees F. The PIC voluntarily discarded the milk.
Correction: Discard the food and have refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the double stack RIR and the salad make unit.
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.
- Equipment - Cutting Surfaces (corrected on site)
Observation: The cutting board(s) along the wait station are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: Cleans Steak knives.
Correction: Clean and sanitize these surfaces for food contact.
- 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: Clean tableware, food condiment dispenser nozzles, can opener blade.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean tableware and utensils were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Tableware - Soiled and Clean Tableware
Observation: Storage of clean utensils in a soiled container. Observed knives stored in dirty bins at the waitress area and dirty bowls stored with soiled bowls on the service line.
Correction: Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use and ensure storage bins are properly cleaned and sanitized. Knives located at waitress area was removed and placed to be rewashed. Soiled items on service line was not corrected during inspection.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing sink located at the wait station near bar area was blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the floor drying equipment preventing its use.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing sink in the kitchen near the service line.
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 (corrected on site)
Observation: No disposable towels were provided at the hand washing sinks near the service line and the wait station near the bar area.
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
- Employee Accommodations, Designated Areas
Observation: Observed employee coat and hat being stored directly on top of clean tableware at the wait station.
Correction: Provide locker rooms or suitable facilities for employee's personal items so that food, equipment, single-service and single-use articles are protected from contamination
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The facility was 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: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizing solution was greater than 200 ppm when tested in the bar area.
Correction: Utilize only sanitizer solution concentrations that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
- HACCP Plans - When a HACCP Plan is Required-Shall have HACCP
Observation: The establishment does not have a properly prepared HACCP Plan
Correction: Cease in engaging in Reduced Oxygen Packaging (ROP) until a properly prepared HACCP Plan is submitted and approved by the Health Department.
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02/09/2015 | Routine | |
New manager. Recommend the gauges on the dish machine be monitored and the employees trained not to rush the cycles. Replace stained cutting boards. Coving and wall strips are scheduled to be replaced. Transfer the Certified Food Manager's ServSafe training certificate to Chesapeake. Corrective action initiated during the inspection. Health Permit renewal issued.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Dishwasher employee observed rinsing gloves off between loading racks with spoiled dishware and putting away clean dishware.
Correction: Instruct employees to clean their hands and exposed portions of their arms to remove soil and contamination and to prevent cross contamination when changing task.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that foods in containers and on trays in several cold holding units was not protected from cross contamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Scoops with no handles.
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 - Good Repair and Proper Adjustment
Observation: Handle on the make unit lid was observed in a state of disrepair and damaged.
Correction: Repair the handle 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 handle, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the victory cold holding units is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment and Utensils - Good Repair and Calibration
Observation: Spatula and flipper was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair the EQUIPMENT to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: stored knives, bowls, and can opener.
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: Inside bottom surfaces of cold holding units, storage shelves on the chef line, counter top under the grill, and leg supports.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Melted butter container in the hot holding unit was observed with visible accumulations of food debris and the container had burned on butter near top edges.
Correction: Container of butter was discarded and replaced with a clean container and fresh butter.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the shams and food trays is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the units at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the top surface of the 5 gallon detergent container and walk in refrigerator swing door has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the bar hand sink.
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
Observation: Walls in the food prep areas and the floor under the ice machine and soda box storage rack 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: Intake and exhaust air ducts are not being cleaned
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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03/06/2014 | Routine | |
Transfer ServSafe Food Manager Certificates to the Chesapeake Health Department. HACCP charts for 07/09/13 - 07/11/13 reviewed. Ensure that proper cooling parameters and corrective actions are being conducted. According to the HACCP chart for 07/09/13, it shows that Smoked Wings were documented at being cooled to 74 degrees Fahrenheit after two hours. No corrective action was listed. Remember that TCS food product must be cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours and then from 70 to 41 degrees Fahrenheit or less within an additional 4 hours.
- Critical: Reduced Oxygen Packaging - Criteria*
Observation: Unavailable to provide temperature charts from the electronic data logger. Cooling records for smoked wings on 07/09/13 indicated that the smoked wings were improperly cooled.
Correction: Ensure that all management can supply the proper documentation for the ROP process. Provide at least two barriers to control the growth and toxin formation of Clostridium botulinum.
- 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: exterior of the bulk dry storage ingredient bins observed in need of cleaning
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Lighting, Intensity
Observation: Ceiling light above the make station observed not working (appears to have water damage).
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair
Observation: Floor grout throughout the kitchen observed in need of repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities in the kitchen observed in need of cleaning.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead flies in the lighted kitchen pest control device observed in need of cleaning.
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working spray containers of chemical product(s) observed improperly 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.
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08/08/2013 | Routine | |
No pork or salmon final cook temperatures were available to check during time of inspection. Salmon is farm-raised pellet fed product. Good cold holding and reheating temperatures observed during the time of inspection. Ensure that data logger charts are downloading properly for each month. Manager updated the temperatures on the electronic copy of the HACCP chart during time of inspection. Quaternary ammonium sanitizer checked for proper concentration. Refer to 12 VAC 5-421-700 for proper internal cooking temperatures of raw animal foods. HACCP charts reviewed for 05/04/13 - 05/06/13. Transfer ServSafe food manager certificates to the Chesapeake Health Department.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: A review of the limited insert menu with the foodservice operator indicates that there is no consumer advisory for the hamburgers that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means (menus were taken out and placed in the office).
- HACCP plan SOP contents
Observation: Observed that SOP for HACCP plan charts provide that pork and salmon be cooked to a final internal temperature of 135 degrees Fahrenheit.
Correction: An SOP for a HACCP plan must identify each CCP, critical limit for each CCP, method/frequency of monitoring, and corrective actions and records as required (product is to be cooked to 145 degrees Fahrenheit internal to reach the proper final cooking temperature according to 12VAC 5-421-700).
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05/07/2013 | Routine | |
Electronic data logger was available for ROP process. Ensure that the data logger unit is properly set up, so that temperature readings and temperature graphs can be down-loaded. A record of the temperature readings should be available upon request during health inspections. Health Permit Issued.
No violation noted during this evaluation. | 01/23/2013 | Follow-up | |
Provide CFM Certificate. Correct observation 0870
- Critical: Reduced Oxygen Packaging - Criteria* (repeated violation)
Observation: Insufficient controls exist in the final packaged form of reduced oxygen packaged food that is known to have a microbiological hazard Clostridium botulinum. ROP product being held in the walk-in refrigerator without being properly equipped with an electronic system that continuously monitors time and temperature and is visually examined for proper operation twice daily.
Correction: Provide at least two barriers to control the growth and toxin formation of Clostridium botulinum. Provide an electronic data logger in the walk-in refrigerator.
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01/14/2013 | Follow-up | |
Manager has recently transferred, provide certified food manager certificate prior to next inspection. Steak label shows that product has been marinated in solution. Salmon is farm-raised, pellet fed
- Critical: Employee Health*
Observation: Employees or applicants are not fully 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: Employee Health*
Observation: Employees or applicants are not fully aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage (Form 1-B left with the person in charge).
- Critical: Reduced Oxygen Packaging - Criteria* (repeated violation)
Observation: Insufficient controls exist in the final packaged form of reduced oxygen packaged food that is known to have a microbiological hazard Clostridium botulinum. ROP product being held in the walk-in refrigerator without being properly equipped with an electronic system that continuously monitors time and temperature and is visually examined for proper operation twice daily.
Correction: Provide at least two barriers to control the growth and toxin formation of Clostridium botulinum. Provide an electronic data logger in the walk-in refrigerator.
- Critical: Backflow Prevention Device, Carbonator
Observation: The carbonator for the soda fountain machine did not have an adequate backflow prevention device in place to prevent contamination of the potable water lines
Correction: Provide adequate backflow prevention devices upstream of the carbonator and downstream from any copper in the water supply to prevent contamination (submit a work order to the beverage company).
- Critical: Toxics - Identifying Toxic Containers*
Observation: Original container of the fryer filter powder does not have a legible manufacturer label
Correction: Provide manufacturer's label that is legible. The accidental contamination of food or food-contact surfaces can cause serious illness.
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01/03/2013 | Routine | |
Restaurant representatives - add corrected or new information about Smokey Bones Bar & Fire Grill #7605, 1405 Greenbrier Pkwy., Chesapeake, VA 23320 »