*
PROVIDE A CHESAPEAKE REGISTERED, CERTIFIED MANAGER. POST CERTIFICATE IN CUSTOMERS' VIEW. Class schedule provided.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the following: shelves, cabinet fronts, exterior of refrigerators.
Correction: Clean and sanitize these surfaces.
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12/28/2015 | Routine | |
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution used 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 75°F.
- Non-Food Contact Surfaces
Observation: The cabinets and shelves noted in need of cleaning.
Correction: Clean all surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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07/07/2015 | Routine | |
- Food Display
Observation: The drink samples on display are not protected from contamination.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Chlorine sanitizing solution used 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: Equipment and Utensils - Hot Water and Chemical Sanitizing* (repeated violation)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Correction: Provide a chlorine solution at the proper concentration of 50-100ppm and immerse towels between uses.
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01/12/2015 | Routine | |
*HEALTH PERMIT EXPIRES THIS MONTH. SUBMIT APPLICATION AND FEE($40) TO THE CHESAPEAKE HEALTH DEPT, (COPY OF INVOICE PROVIDED). **REGISTER CERTIFIED MANAGER AT THE CHESAPEAKE HEALTH DEPT ($15) AND POST CERTIFICATE RECEIVED.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (repeated violation)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces. Sanitizer in dish sink also weak.
Correction: Provide chlorine sanitizing solution at proper concentration of 50-100ppm and immerse towels when not in use. Test all sanitizing solutions frequently and replace accordingly.
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07/28/2014 | Risk Factor | |
- Critical: Person in Charge - Assignment of Responsibility* (repeated violation)
Observation: No certified manager provided.
Correction: The permit holder shall provide a Chesapeake registered, 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. Post the certification in the customers' view.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: According to the ""consume by"" date on some commercially processed ready-to-eat (RTE) milk and apple juice in the display case, 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Locate the chlorine sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: milk refrigerator interior.
Correction: Clean and sanitize these surfaces.
- Rinsing Procedures
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: *Repair the drain on the third compartment of the dish sinks. Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (repeated violation)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Correction: Provide chlorine at proper concentration of 50-100ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (repeated violation)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide chlorine at proper concentration of 50-100ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service coffee stirrers observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
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01/27/2014 | Routine | |
*HEALTH PERMIT EXPIRES TODAY. **REPEAT
- Critical: Person in Charge - Assignment of Responsibility* (repeated violation)
Observation: No certified manager provided.
Correction: The permit holder shall provide a Chesapeake registered, 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.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the 2 door milk refrigerator.
Correction: Provide a temperature measuring device in the front of all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution used 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: Equipment and Utensils - Hot Water and Chemical Sanitizing* (repeated violation)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Correction: Provide chlorine at proper concentration of 50-100 ppm and immerse wiping cloths in it between uses.
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07/31/2013 | Routine | |
*NONE OF THE VIOLATIONS NOTED ON THE PREVIOUS INSPECTION HAVE BEEN CORRECTED. CORRECT ALL PROMPTLY. POST THE HEALTH PERMIT AND CHESAPEAKE MANAGER CERTIFICATION IN THE CUSTOMERS' VIEW.
- Critical: Person in Charge - Assignment of Responsibility* (repeated violation)
Observation: No certified manager provided.
Correction: The permit holder shall provide a Chesapeake registered, certified manager who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Jewelry - Prohibition (repeated violation)
Observation: Employee 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 (repeated violation)
Observation: Employees observed working in the food service area without effective 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
- Temperature Measuring Devices (repeated violation)
Observation: The temperature measuring device located in the milk refrigerator observed in disrepair.
Correction: Provide an intact 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 - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the single door refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the following: refrigerators, shelves.
Correction: Clean and sanitize these surfaces.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Correction: Provide chlorine at proper concentration of 50-100ppm and maintain towels in the solution when not in use.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide chlorine at proper concentration of 50-100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed stored at the hand sink unprotected from contamination.
Correction: Do not store single service items at the hand sink.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the third compartment of the sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Hand Drying Provision
Observation: No disposable towels in the dispenser at the hand sink.
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
Observation: Floor, baseboards,some wall panels 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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02/07/2013 | Routine | |
- 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. *Post the Chesapeake Manager Certification(s) in the customers' view.
- Jewelry - Prohibition
Observation: Employee 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.
- 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(50-100ppm chlorine) between uses.
- Cloths - Wiping Cloths - Use Limitation
Observation: Improper use of dry wiping cloth: tucked into employee's belt as a finger towel.
Correction: Wash hands when soiled. Ensure dry cloths are used only for wiping food spills from tableware and carryout containers.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of 50-100ppm.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service coffee stirrers observed unprotected from contamination.
Correction: Dispense single service items individually wrapped or in an approved dispenser that gives one at a time while protecting the rest.
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03/14/2012 | Routine | |
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