Pest control operations are up to date. No missing labels or dates noted. Keep up the good work! Health Permit Renewed.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the kitchen is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
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10/16/2015 | Routine | |
Permit inspection. Spoke with manager regarding permit renewal for May 2015. Certified Food Manager present. Active managerial control observed. Facility well maintained and clean. Health department permit will be issued once invoice is settled.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints. Ponytail to be secured under 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. 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
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04/10/2015 | Routine | |
*GOOD JOB! **HEALTH PERMIT RENEWED. *** MANAGER CERTIFICATION EXPIRED LAST MONTH. ATTEND A RECERTIFICATION CLASS, SCHEDULE PROVIDED.
No violation noted during this evaluation. | 12/23/2014 | Routine | |
Looks Great!
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the front lowboy reach-in.
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 and Utensils, Air-Drying Required
Observation: Plastic drop-ins 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.
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04/01/2014 | Routine | |
Great job!
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice chute on the soda machine, in contact with non-potentially hazardous food items, were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of EQUIPMENT at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Hand Drying Provision
Observation: No disposable towels were provided at the handsink in the kitchen.
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
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11/14/2013 | Risk Factor | |
Great date labeling and organization observed. Health Permit and Chesapeake registered Certified food Manager's certificate must be posted in plain view of the public.
- Critical: Hands - When to Wash*
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.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers (seasonings and sauces).
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use at least six inches off the floor..
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Rubber bands on knife handles are not smooth and easily cleanable.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Dressing Areas and Lockers - Designation
Observation: Employee belongings not stored in designated area.
Correction: Store items in a designated area.
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04/18/2013 | Routine | |
Facility is required to have at least one Certified Food Manager per city ordinance.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled spice shakers and spray bottle of water.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Equipment and Utensils, Air-Drying Required
Observation: Metal bowls 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.
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02/24/2012 | Routine | |
Restaurant representatives - add corrected or new information about Subway, 236 Carmichael Way 306, Chesapeake, VA 23322 »