*MONITOR FOOD TEMPERATURES FREQUENTLY AND TAKE IMMEDIATE CORRECTIVE ACTION WHEN NEEDED.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in the make table, undercounter refrigerator, and drink refrigerator cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. *Discard any PHF products that have exceeded 41F for four hours or motre. *Owner notified
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the undercounter refrigerator.
Correction: Provide a temperature measuring device in the front of all cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Sewage - Other Liquid Wastes and Rainwater (repeated violation)
Observation: A condensate leak has dripped onto food packages in the freezer.
Correction: Repair the condensation leak to prevent incidental contact with foods.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Container of cleaner not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hazardous product must be located in an area that is not above food, equipment, utensils, linens or single service items.
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12/31/2015 | Routine | |
*PROVIDE A CHESAPEAKE REGISTERED, CERTIFIED MANAGER FOR THE FACILITY. POST THEIR CERTIFICATE IN CUSTOMERS' VIEW. CLASS SCHEDULE PROVIDED.
- Food Storage - Clean and Dry Location
Observation: Onions stored on the floor.
Correction: Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods on the front of the sandwich make table cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: The thermometer in the under counter refrigerator observed in disrepair.
Correction: Provide a working temperature measuring device in the front of the under counter refrigerator so that employees can routinely monitor the ambient air temperature.
- Temperature Measuring Devices
Observation: The temperature measuring device in the Coke refrigerator was not properly located in the warmest part of the unit.
Correction: Relocate the Coke refrigerator temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Sewage - Other Liquid Wastes and Rainwater
Observation: Condensation accumulating on the walk in freezer floor.
Correction: Repair the unit to prevent liquid waste discharge onto the floor surface.
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07/28/2015 | Routine | |
- 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
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. *Sign provided to operator at this time
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling grid over walk in freezer and men's exhaust fan cover 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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02/03/2015 | Routine | |
Great job!
No violation noted during this evaluation. | 10/14/2014 | Routine | |
Good job!
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Meatballs hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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06/27/2014 | Routine | |
Good job! Use 75F water with the quat sanitizer.
- Plumbing System Maintained in Good Repair
Observation: The hand sink basin in the kitchen is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Exhaust hood filter and drink station drain 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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03/06/2014 | Routine | |
Good job! *Note-Coffee stirrers (if self service) must be individually wrapped or in an enclosed, approved dispenser.
No violation noted during this evaluation. | 11/13/2013 | Risk Factor | |
Good job!
No violation noted during this evaluation. | 07/24/2013 | Risk Factor | |
Great job!
No violation noted during this evaluation. | 03/26/2013 | Risk Factor | |
Good job! Health Permit renewed.
No violation noted during this evaluation. | 12/06/2012 | Risk Factor | |
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.*Recalibrate dispensing system
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service coffee stirrers observed unprotected from contamination.
Correction: Dispense single service items either individually wrapped or from an approved dispenser that gives one at a time while protecting the rest.
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08/08/2012 | Routine | |
Facility well maintained. Good date labeling and hand washing observed. Permit renewed
- Equipment - Cutting Surfaces
Observation: The cutting boards along prep line are 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.
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12/30/2010 | Routine | |
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