Captain D's Restaurant, 725 Battlefield Blvd. North, Chesapeake, VA - Restaurant inspection findings and violations
Business Info
Ratings Summary
Based on 1 vote
| Overall Rating: |  | 5.0 |
| Ratings in categories: | ||
| Food: |  | 5.0 |
| Service: | | 5.0 |
| Price: |  | 5.0 |
| Ambience: | | 5.0 |
| Cleanliness: | | 5.0 |
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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September 21, 2009 | Routine | 2 | 6 | Details / Comments |
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February 23, 2009 | Follow-up | 0 | 2 | Details / Comments |
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February 06, 2009 | Routine | 2 | 10 | Details / Comments |
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November 18, 2008 | Follow-up | 1 | 3 | Details / Comments |
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October 28, 2008 | Follow-up | 0 | 5 | Details / Comments |
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October 15, 2008 | Follow-up | 5 | 15 | Details / Comments |
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September 04, 2008 | Routine | 0 | 5 | Details / Comments |
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August 15, 2008 | Follow-up | 0 | 8 | Details / Comments |
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July 29, 2008 | Routine | 7 | 11 | Details / Comments |
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April 23, 2008 | Follow-up | 1 | 5 | Details / Comments |
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March 20, 2008 | Routine | 7 | 11 | Details / Comments |
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September 12, 2007 | Follow-up | 1 | 5 | Details / Comments |
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August 28, 2007 | Routine | 3 | 7 | Details / Comments |
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October 12, 2006 | Follow-up | 4 | 7 | Details / Comments |
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September 28, 2006 | Routine | 5 | 16 | Details / Comments |
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February 02, 2006 | Routine | 2 | 10 | Details / Comments |
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September 27, 2005 | Follow-up | 0 | 5 | Details / Comments |
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August 23, 2005 | Routine | 2 | 8 | Details / Comments |
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May 24, 2005 | Routine | 2 | 5 | Details / Comments |
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February 17, 2005 | Routine | 2 | 8 | Details / Comments |
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November 19, 2004 | Routine | 2 | 12 | Details / Comments |
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August 23, 2004 | Routine | 1 | 6 | Details / Comments |
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May 24, 2004 | Routine | 2 | 12 | Details / Comments |
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February 25, 2004 | Complaint | 1 | 9 | Details / Comments |
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December 08, 2003 | Routine | 4 | 10 | Details / Comments |
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September 10, 2003 | Routine | 2 | 9 | Details / Comments |
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June 23, 2003 | Routine | 4 | 14 | Details / Comments |
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March 11, 2003 | Routine | 0 | 16 | Details / Comments |
September 21, 2009 (Routine)
Violations:
- 0160 - Critical 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.
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. - 0550 - Dispensing utensils improperly stored between uses.
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 140F. - 0610 - Food (single service food containers) stored in a location where it is subject to splash, dust or other contamination (the water line above the single storage food container rack is leaking).
Store food (single service food containers) where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination. - 1060 - The nonfood contact surface of the letter holder is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: shrimp devainer.
Clean and sanitize these surfaces for food contact. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: filter powder container, inside fryers, ventilation hoods, tube going to vent outside, and shelving throughout the establishment .
Maintain nonfood-contact surfaces of equipment clean. - 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 3180 - Repeat All floor and wall surfaces noted in need of cleaning.
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.
This establishment was approved for permit.
February 23, 2009 (Follow-up)
Violations:
- 2810 - Repeat Floors in kitchen need to be re-grouted (SCHEDULED FOR NEXT MONTH)
Repair or replace floor or floor covering to make it smooth and easily cleanable. - 2930 - Repeat Self-closure needed on back exterior door.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
Scheduled inspection with CFM. Significant improvements have been made since last routine inspection 02/06/09. Discussed rapid cooling methods for bulk products. All floors, walls, and ceilings appear to be clean. All areas between and inside equipment appear to be clean. Culinary sink appears to be functioning today. Discussed cleaning schedule. New gaskets on refrigeration and freezer units available. Additional gaskets on order. Dumpster shared with another permitted facility. Discussed maintenance schedule for grease container and dumpster container.
February 06, 2009 (Routine)
Violations:
- 0220 - Corrected During Inspection Critical Personnel are smoking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Provide a designated area where employees may smoke so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection. - 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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. - 0480 - Unlabeled food containers. Small packages of dry food items not labeled. (OPERATOR TO CORRECT)
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. - 0800 - Corrected During Inspection Critical Large container of cooked rice stored in walk-in cooler noted not being adequately cooled to prevent the growth of harmful bacteria. Product made yesterday and rated 43 degrees F. Product had been out of temperature for more than 24 hours. (OPERATOR VOLUNTARILY DISCARDED)
Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. 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. - 1570 - Culinary sink was observed in a state of disrepair. (OPERATOR IN PROCESS OF REPAIR DURING ASSESSMENT)
Repair the culinary sink 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 culinary sink, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1570 - The door gasket of the reach-in freezer and reach-in unit are damaged
Repair or replace the reach-in freezer and refrigeration unit door gasket in accordance with the manufacturer's specifications. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: inside fryer units, legs of fryer units
Clean and sanitize these surfaces for food contact. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: outside of food containers, shelving units, inside microwave units, gaskets of refrigeration units,
Maintain nonfood-contact surfaces of equipment clean. - 1800 - The nonfood contact surface of the container used for soda dispensing system has accumulations of grime and debris. Mold build-up observed.
Clean and sanitize the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2720 - Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 2750 - Repeat Debris build-up on trash container in front area.
Refuse containers inside facility are to be cleaned daily. - 2810 - Floor or floor covering in food preparation area needs to be re-grouted. Food and water build-up observed.
Repair or replace floor or floor covering to make it smooth and easily cleanable. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Self-closure is needed.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 3180 - Floor in walk-in cooler noted in need of cleaning.
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.
Discussed thawing procedures. Discussed cleaning and sanitizing of condiment bottles for vinegar in dining area. Chlorine sanitizing available (100ppm). Test kit available. Food thermometer available-demonstrated calibrating. Discussed cooling and reheating procedures. Date marking observed. Training logs available. Employee health policy available.
November 18, 2008 (Follow-up)
Violations:
- 0470 - Corrected During Inspection Critical Raw SHRIMP stored over ready-to-eat (RTE) food in the refrigeration unit.
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. - 0480 - Unlabeled food containers. BAG OF WING SAUCE.
TRANSFER THE LABEL INFORMATION TO INCLUDE THE EXPIRATION DATE OFF THE BOX TO THE INDIVIDUAL PACKAGES WHEN REMOVED AND STORED OUT OF THE BOX. - 0550 - Corrected During Inspection Repeat ICE SCOOP AT FRONT COUNTER STORED IN SANITIZER.
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 135F. - 0810 - Corrected During Inspection Repeat LARGE CONTAINER OF RICE WITH TIGHT FITTING LID IN THE WALK IN REFRIGERATOR.
Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
Follow up inspection conducted in result of revocation hearing. Major improvements noted. Facility will return to the routine inspection schedule.
October 28, 2008 (Follow-up)
Violations:
- 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
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. - 0550 - ICE SCOOP AT FRONT SERVICE COUNTER IMPROPERLY STORED.
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 135F. - 2750 - Repeat Refuse container AT FRONT SERVICE COUNTER HAS an accumulation of debris.
Refuse containers are to be cleaned at a frequency that prevents the build up of soil. - 3030 - No disposable towels were provided at the hand washing SINK AT THE FRONT SERVICE COUNTER.
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 - 3220 - Corrected During Inspection Mop not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Management has created an internal Food Safety Inspection Report that is completed every day. The reports to date have been reviewed and have been effective. It is not necessary to send a copy to the health department unless otherwise directed to do so. Several of the reports noted incorrect findings however did not address any corrective actions. Major improvements noted. Food management, personal hygiene practices, and overall sanitation are excellent. Keep up the good work. Reach in cooler door gaskets and walk in unit doors are on order. Monthly inspections will continue as directed.
October 15, 2008 (Follow-up)
Violations:
- 0160 - Corrected During Inspection Critical 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. NO HAND WASHING BETWEEN MULTI TASKING.
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. - 0480 - Unlabeled food containers. SUGAR IMPROPERLY LABELED UNDER THE FRONT COUNTER AND ALL SQUEEZE BOTTLES AND SHAKERS HAVE NO LABELS.
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. - 0690 - SOILED RADIO STORED WITH FOOD SUPPLIES ABOVE THE FOOD PREP TABLE AND CONTAINER OF SHRIMP WAS LOCATED ON A TRAY OVER A TRASH CAN.
Protect food from miscellaneous sources of contamination. - 0810 - Corrected During Inspection Food containers for cooling food are arranged so as not allow for maximum heat transfer. LARGE CONTAINER OF RICE WITH TIGHT FITTING LID IN THE WALK IN REFRIGERATOR.
Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. - 0830 - Critical The prepared ready-to-eat (RTE) FOOD in the refrigeration unit is not properly dated for disposition. SEVERAL CONTAINERS OF BATTER MIX, HUSH PUPPY MIX, AND COLE SLAW NOT LABELED AND OTHER FOOD ITEMS WERE MISLABLED.
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 41F 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. - 1320 - There was no temperature measuring device located in the REACH IN REFRIGERATOR AND FREEZER.
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. - 1570 - FOOD PREP SINK DRAINBOARD IS RUSTY.
REPAIR OR REPLACE THE DRAINBOARD. - 1570 - Repeat DOORS TO THE WALK IN UNITS DOOR NOT CLOSE PROPERLY. eMPLOYEES OBSERVED NOT ENSURING THE DOOR IS CLOSED AFTER EXITING THE UNITS.
NEW DOORS ARE ON ORDER. - 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
Repair or replace hood filters and/or eliminate gaps between filters. - 1580 - The cutting boards are heavily STAINED AND HAVE MINOR scratches. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1600 - The FOOD PREP SINK drainboard UNDER THE KETTLE COOKER IS heavily soiled.
Clean 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 every least 24 hours. - 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: CAN OPENER, WATER PITCHER, AND WHISK (ALSO HAD RUBBER BAND AROUND THE WIRE CONNECTING AREA).
Clean and sanitize these surfaces for food contact. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: EXHAUST HOOD FILTERS, COLD HOLDING UNIT DOOR GASKETS, STORAGE SHELVES ABOVE FOOD PREP AREAS AND UNDER CABINETS IN THE FRONT COUNTER AREA, TWO LARGE WHITE DRY INGREDIENT CONTAINER HANDLES AND BASE, AND BEHIND THE ICE SHUTE AND AROUND THE SODA MACHINE DRAINING TRAYS.
Maintain nonfood-contact surfaces of equipment clean. - 1780 - Critical The temperature measuring device probe was not observed cleaned before use and/or storage.
Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination. - 1780 - Critical FOOD CONTAINERS WITH LEFTOVER FOOD ITEMS IN THE REFRIGERATORS OBSERVED SOILED.
Clean and sanitize containers at least every 24 hours as long as stored food items in a manner that prevents cross-contamination. - 1790 - The cavity of the microwave oven is observed soiled. HARD CRUSTED FOOD DEBRIS ON DOOR AND CEILING OF MICROWAVE.
Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours. - 1800 - The nonfood contact surface of the MOP SINK, CLEANING GEAR, AND THE DRAIN BUCKET UNDER THE SELF SERVICE COUNTER IN DINNING AREA has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2000 - ICE BUCKETS were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 2020 A (single-service/single-use) - Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination. - 2750 - Refuse containers throughout the establishment are soiled an have an accumulation of debris.
Refuse containers are to be cleaned at a frequency that prevents the build up of soil. - 3180 - LOWER PORTIONS OF WALLS BEHIND EQUIPMENTnoted in need of cleaning.
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. - 3290 - PAIR OF PLIERS STORED WITH FOOD UTENSIL ON TOP OF COOKING EQUIPMENT.
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. - 3340 - Corrected During Inspection Critical SPRAY BOTTLE OF 409 CLEANSER WITH UNPROTECTED SINGLE SERVICE ITEMS IN THE DRY STORAGE ROOM.
Containers of HAZARDOUS PRODUCTS must be located in an area that is not above food, equipment, utensils, linens or single service items.
The small Delfield make unit has been running borderline with proper temperature and a new compressor is on order. Suggest no foods be stored in this unit over night. Inspection conducted as a follow up to a revocation hearing. Follow up inspection scheduled. Manager initiated corrective action on all critical violations during the inspection.
September 04, 2008 (Routine)
Violations:
- 1570 - Repeat The following items was observed in a state of disrepair and damaged:Rusted or damaged Wheels for equipment, repair time unknown Doors for walk in freezer and walk in refrigerator, doors being made, time to construct expected at 2 weeks
Repair the above equipment listed to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. - 1570 - Repeat The door gasket to the preparation refrigerator is in poor repair.
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 2000 C - Corrected During Inspection Single service items observed unprotected from contamination at front counter area.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2930 - Drive through window opening and closing lever does not work properly. Door catches when closing and must be pulled closed by hand.
Repair drive through window lever to protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 3170 - Repeat The following items are not maintained in good repair:Damaged ceiling tiles in dining areaClean out in front of kitchen handsink, that is no longer in use filled in with cement, but pending removing cover and filling with tile to eliminate need to remove cover and clean dirt and water pushed under cover, time to complete unknown.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3270 - Repeat Some flies noted in facility. Several flies observed in dumpster area, and inside of dumpster.
Work with pest control to control flies. Change dumpster as needed to reduce attraction to flies and other pests. When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Good handwashing, good glove use, good food temperatures observed. Sanitizer in place. Permit renewal issued.
August 15, 2008 (Follow-up)
Violations:
- 1060 - Repeat The nonfood contact surface of the following items:Metal ventilation covers in the kitchen (out of stock new covers due on 3 days)Small shelving unit in the walk in refrigeratorShelving in the walk in freezerBracket in the lobby trash can cabinet Wall shelving unit in the preparation areaWheel casings for rolling equipment, ie deep fat fryers, trash roller stands etc.Rusty front of air curtain are not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1570 - Repeat The door gasket to the preparation refrigerator is in poor repair.The door gasket to the lowboy freezer is in poor repair.
Repair or replace the gaskets in accordance with the manufacturer's specifications. - 1570 - Repeat The following equipment was observed in a state of disrepair and damaged:Damaged walk in refrigerator door, with holes at the bottomDamaged walk in freezer door, with holes at the bottom
Repair or replace walk in doors. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:Gaskets for lowboy and preparation refrigeration unitsSoda line attachments under the drive through window dispenserArea under bottom microwave in kitchen with accumulated food debris - unit sits on table, not sealed to table, not elevated on legs at least 4 inches from table- too large to easily pick up.
Cleaning completed and microwave sealed to tabletop during inspection. - 2000 - Repeat Single service items stored in cabinets with drain line from the hand sink, exposed to possible contamination.
Place all items in plastic tubs with lids. - 2740 - Repeat Grease present under the grease dumpster, with some food debris present on the dumpster pad. Areas of pooled water present.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. Repair area with pooling water to prevent attraction for mosquitoes, flies and rodents. - 3170 - Repeat The following items are not maintained in good repair:Missing sealant for covingFRP board with peeling paint on surfaceWall behind 3 compartment sink (is the outside wall of the walk in refrigerator), with surface eroding behind a water lineStripping at corner of wallRough tile around floor drainsDamaged and missing sealant around the mop sink
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Corrected During Inspection Clean outs in front of kitchen hand sink and in front of front counter hand sink, with build up under covers.
Areas cleaned during the inspection. Kitchen clean out previously sealed, but still with area between closed off clean out and cover left as a void. Area filled with cement today and will be tiled ove with clean out cover removed. - 3270 - Repeat Flies present in facility and around dumpster area. Initially 2-3 flies noted in facility. When fresh shrimp taken out for preparation 6-8 flies noted.
Eliminate harborage conditions by the following:Replace or clean greaseEnsure dumpsters are routinely emptiedRepair dumpster pad where standing water is presentWork with pest control for other solutions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Inspection completed after facility closure for repairs and as a follow up inspection. No food preparation in process until end of inspection. No food present in any reach in refrigeration units. Overall major improvements observed. Pending in next 3 days, removal of old grease dumpsters and replacing 2 dumpsters with 1, with more frequent grease clean out and dumpster replacements. Cleared to reopen following maintenance.
July 29, 2008 (Routine)
Violations:
- 0550 - Ice scoop with handle in the ice.
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 135F. - 0820 A 1 - Corrected During Inspection Critical Rice held on small steam table with small amount of rice left in pan and no lid on pan hot holding at 130 F stem temperature for 4 hours.
Rice voluntarily discarded and replaced during the inspection. Ensure that potentially hazardous foods for hot holding are maintained at 135F or above to inhibit the growth of harmful bacteria. - 0820 A 2 - Corrected During Inspection Critical Repeat Raw fish, shrimp, crabs and sliced tomatoes stored in the preparation refrigerator for about 6 hours cold holding at improper temperatures of 56-62 F and sour cream, half and half, cream cheese pie, carrot cake with cream cheese icing and prepared tomatoes in salads cold holding above 41 F for over 4 hours, in front counter display case refrigerator with unit thermometer reading 52 at time food temperatures were taken.
Out of temperature food voluntarily discarded during the inspection. Ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria. - 1060 - The nonfood contact surface of the metal ventilation covers, the bottom of the ice holding bin at the drive through soda dispensing unit and the rusty metal brackets in the dry storeroom are not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1100 - Critical The food contact surface of the following items are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned:Sheet trayPlastic containers and lidsWarped stainless steel insert pans (that do not fit properly in preparation unit allowing for cold air loss)Damaged tea stirring and cooking spatulas
Replace damaged utensils and 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 build-up of food debris. - 1190 - No thermometer present in the preparation refrigerator.
Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use. - 1570 - Repeat The following equipment was observed in a state of disrepair and damaged:** Preparation refrigerator with temperature of 60 F**Display case refrigerator with temperature of 52 F**Walk in freezer with temperature of 32 F in defrost and food partially thawed**Damaged walk in refrigerator door**Damaged walk in freezer doorLeaking ice machine, water constantly present on floor by unit
Repair or replace equipment so that refrigerators are able to maintain food temperatures of 41 F or below and freezers are able to maintain food in a frozen state. Repair or replace walk in unit doors that appear to be coming apart. Repair or replace ice machine. - 1570 - Repeat The door gasket to the preparation refrigerator is in poor repair.
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 1700 - Corrected During Inspection Critical Front counter chlorine sanitizing solution used was not at an acceptable concentration.
Sanitizing solution adjusted to a level of 50 - 100 parts per million during the inspection. - 1770 A - Critical The following utensils were observed soiled to sight and touch: Inside of the ice machineInside of the food preparation kettle
Clean and sanitize these surfaces for food contact. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:Bottoms and wheels of fryer unitsGaskets for refrigeration unitsTables and counters*Bottom cabinet under the soda dispensing machine at drive through window, with standing water and mildew present.Bottom cabinet under front counter handsink with roll of wet paper towels and cleaning bucket full of old towels and other cleaning items.
Maintain nonfood-contact surfaces of equipment clean. - 1780 - Critical Repeat No sanitizing solution present in cooks or preparation area since store opening at 8:00 AM today. Food preparation tables with visible accumulations of soil and debris.
Sanitize all food preparation surfaces prior to beginning food preparation between different food preparation processes and no less than every 4 hours when conducting the same food processes. - 2000 - Repeat Single service items throughout the store stored eating surface up. Empty gallon plastic jugs and lids that are received in plastic bags stored on storeroom shelf out of bag with lids uncovered in insert pan and jugs stored with uncovered openings.
Store single service items covered or inverted to prevent contamination while in storage. Suggest putting lids on jugs before storing to prevent contamination. - 2310 - Corrected During Inspection Critical Repeat The handwashing facility located at the front counter blocked first with the tea spatula, then a plastic pitcher preventing access by employees for easy handwashing.
Items moved during the inspection. Access to the handwashing facility identified above is to be available during all hours of operation. - 2740 - Pooled grease, plastic etc. present on the dumpster pad. Tall grass and weeds present at edge of pad. Area with pooled water present.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. Repair area with pooling water to prevent attraction for mosquitoes, flies and rodents. - 3170 - Repeat The following items are not maintained in good repair:Deteriorated groutingFRP board with peeling substance on surfaceDamaged ceiling tiles
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3270 - Flies present in facility.
Eliminate harborage conditions by the following:Ensure floors are routinely cleanedEmpty trash and remove from facilityEnsure routine cleaning and sanitizing are doneReplace or clean dumpstersRepair dumpster pad where standing water is presentRemove weeds and tall grass at edge of dumpster areaWork with pest control for other solutions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 3350 - Powdered substance present in front corner of faciltiy lobby. Manager states pest control placed for control of beetles.
Contact pest control for correct removal of substance. Tracking powders, boric acid etc are not authorized in food service facilities. Remove unnecessary poisonous or toxic materials. - 3490 - No storage area provided for storage of employee personal items. Shirt stored on top of linen bucket and shoes under dry storeroom shelving.
Provide a location, shelving, lockers etc for storage of staff personal items. 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.
Overall poor sanitation noted. During inspection cook with gauze on wrists, to prevent burns. No sores etc present, but not informed not to wear gauze or checked by manager. Cook removed gauze during the inspection. No sanitizing done in food preparation since facility opening. Manager could not immediately produce a food thermometer, and found thermometer in office file cabinet. Temperature charts previously required for facility not available. Both managers new, one present for 2 days and one for 3 weeks. No Certified Food Manager Certificates posted. CFM letter will be sent. During inspection observed good handwashing and glove use by cook and manager. No handwashing observed at front counter. NOV issued in March 2008. Next step of administrative process to be taken.
New method of holding squeeze bottles of sauces is storage in tub with ice stored at front counter. Tub with ice creates condensation that goes through to bottom of counter and drips inside of bottom storage cabinet. Discontinue holding single service in this cabinet.
Please contact EHS with name of substance placed in faciltiy lobby.
April 23, 2008 (Follow-up)
Violations:
- 0530 - Unpackaged food stored in direct contact with undrained ice.
Store unpackaged food in drained ice. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Bottoms of deep fryer, especially in areas with wires
Clean these surfaces now and routinely. - 2720 - Dumpster lid does not close completely.
Ensure dumpster is repaired or replaced. Cover all waste containers when not in continuous use. - 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided in restrooms used by food employees
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 3170 - Repeat The following items are not maintained in good repair:Missing and broken coving tilesDeteriorated groutingDamaged ceiling tiles
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3330 - Corrected During Inspection Critical Working containers of bleach water in old containers of window cleaner are not properly labeled.
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. Ensure chemicals are not placed in old chemical containers with different product.
Overall excellent sanitation. Observed good handwashing by several employees, good glove use, good sanitizing. Old out of service refrigerators replaced with new units. Continue employee training, routine temperature monitoring and documentation.
March 20, 2008 (Routine)
Violations:
- 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
Hold updated training regarding prevention of bare hand contact with RTE foods. Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 0480 - Unlabeled squeeze bottles and container of granular substance.
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. - 0610 - Bottle of malt vinigar placed behind front counter handsink, where it is subject to splash, dust or other contamination.
Store food where it is not exposed to splash, dust, or other contamination to prevent contamination. - 0790 - Corrected During Inspection Improper methods used to thaw fish placed directly in food preparation sink to thaw with water held in sink.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process - 0820 A 2 - Corrected During Inspection Critical Desserts and butter in display case cold holding above 41 F for about 1 hour.
Desert items and salads moved to working refrigerator during the inspection. DISCONTINUE USE OF UNIT FOR HOLDING POTENTIALLY HAZARDOUS FOODS UNITL REPAIRED AND ABLE TO COLD HOLD POTENTIALLY HAZARDOUS FOODS AT 41 F OR BELOW. - 0820 A 2 - Corrected During Inspection Critical Potentially hazardous foods, fish, crab, shrimp, baked potatoes, pasta, cooked corn, mac and cheese, kept in the tall 1 door cooks refrigerator cold holding out of temperature for about 3 hours.
Potentially hazardous foods out of temperature for 3 hours voluntarily discarded during the inspection. Foods just placed in unit moved to walk in refrigerator. DISCONTINUE USE OF UNIT UNTIL REPAIRED AND ABLE TO MAINTAIN FOOD TEMPERATURES OF 41 F OR BELOW. - 0820 A 2 - Corrected During Inspection Critical Sliced tomatoes placed in same holding after preparation at room temperature.
Suggest cooling tomatoes to 41 or below prior to placing in insert pan. Preparation units are designed to keep cold foods cold, not cool foods to required tempertures. - 0820 A 2 - Corrected During Inspection Critical Sliced cheese in top insert pan, double stacked in top of preparation refrigerator, cold holding at improper temperatures for 2 hours.
Cheese moved to walk in refrigerator during inspection. *Discussed not double stacking pans in top of preparation unit as this will not adequately cold hold foods*. Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. - 1060 - The nonfood contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:DAMAGED INTERIOR OF THE 2 DOOR REACH IN REFRIGERATOR Bare wood cabinet under the soad dispensing machineRusty door hinges and screws in front counter cabinetsRusty shelving above the 3 compartment sink and in the dry store roomWheeled carts in walk in refrigerator with wheels "frozen" due to rustInterior of damaged bottom cabinets at the front counter
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1100 - Critical The food contact surface of the chipped broken food trays used for food holding, ie trays of breaded shrimp, are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Replace the broken trays 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 build-up of food debris. - 1570 - Repeat -The large deep fat fryers with front panels missing was observed in a condition that prevents necessary maintenance and easy cleaning.
Replace missing panels on the large fryers that makes units become soiled easier and cleaning more difficult. - 1570 - Repeat The following equipment was observed in a state of disrepair and damaged:-The 1 door cooks REFRIGERATOR, when door is closed gasket does not seal to unit, door will "pop open" when not in use and remain open 2-3 inches, and cold holding temperatures of 49-50 F ABOVE the REQUIRED 41 F or below needed for cold holding.-The display case REFRIGERATOR cold holding at 46 F above the required 41 or below F needed for cold holding potentially hazardous foods-The WALK IN REFRIGERATOR AND WALK IN FREEZER doors that are damaged-The 2 door REFRIGERATOR with the bottom door that will not completely close-The ice machine that is draining water on the kitchen floor creating slip and fall hazard
Repair the ALL REFRIGERATION UNITS IMMEDIATELY to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability and ensure all units are able to maintain food holding temperatures of 41 F or below. - 1570 - The door gasket to the preparation refrigerator is in poor repair.
Replace the door gasket in accordance with the manufacturer's specifications. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: All kitchen equipment exterior surfaces especially fryers, etc.Shelving throughout the kitchen, and dishwashing roomInsides of refrigeration units, including top of preparation uniBottom cabinets in the front counter areaCountertop beside the food preparation sink
Clean these surfaces now and routinely. - 1780 - Critical Ice bucket stored on floor. Interior of ice dispenser, filled by staff from ice machine, with ice bucket is not sanitized.
Ensure ice bucket is cleaned, sanitized and properly stored to prevent contamination. Ensure ice dispenser is routinely sanitized. - 1780 - Critical No sanitizing solution prepared today or used to sanitize any food contact surface including, preparation table, preparation sink, and cooks line preparation surfaces. Front counter prepared soapy water to sanitize (dishsoap with bleach). Food contact surfaces of the tables and countertops used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Sanitize all food contact surfaces prior to beginning food preparation for the day. Clean and sanitize all food-contact surfaces between different tasks, whenever contaminated and no less than every 4 hours to prevent the growth microorganisms on those surfaces. - 2000 - Single service items observed unprotected from contamination on the cooks line and lids in the lobby drink station.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2260 - Critical No Backflow or backsiphonage prevention device on the mop sink faucet with a hose/nozzle attached.
Provide a backflow or backsiphonage prevention device on all threaded faucets. - 2310 - Corrected During Inspection Critical The handwashing facility located at the front counter is blocked with "thawing" stawberries, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the berries preventing its use. - 2540 - Critical Drain from soda dispensing machine goes into pan with a pump that drains waste water to an unknown location. Manager states maintenance personnel were unable to answer or show where waste water drains to.
Install an approved drainage system that drains to sanitary sewage system. - 3045 - A sign or poster that notifies food employees to wash their hands is not provided in restrooms used by food employees
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 3170 - Repeat The following items are not maintained in good repair:Missing and broken coving tilesDeteriorated groutingRusty ventilation coversDamaged ceiling tiles
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat Floors and walls throughout kitchen areas noted in need of cleaning.
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. - 3200 - Intake and exhaust air ducts are not being cleaned
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
Overall poor sanitation noted during the inspection. Noted bare hand contact, no sanitizing, poor cold holding, broken equipment and poor cleaning. Good handwashing observed by line cook. Ensure training is conducted and documented for sanitizing, no bare hand contact, etc. Ensure cleaning is done and cleaning schedule is updated and followed. No temperature charts kept since OCT 07 as previously required due to insufficient / poor cold holding. Ensure unit and food temperatures are taken and recorded.
September 12, 2007 (Follow-up)
Violations:
- 0820 - Critical Repeat Kitchen temperature not over the deep fat fryers 95 F.
Reduce kitchen temperature to improve operation of reach in refrigerators and reach in freezer. Higher kitchen temperatures result in hot air mixing with refrigerator air, making the unit work harder to cool food, resulting in poorer cooling capability. - 0820 - Critical Repeat Raw crab cakes in the bottom of the sandwich unit cold holding at 47 F. Crab cakes placed in the unit just under 3 hours ago. Sandwich unit temperatures taken were between 43-49 F.
Crab cakes and other food in the sandwich unit moved to the walk in refrigerator to cool for cold holding. Monitor food temperature to ensure it reaches 41 F or below within 1 hour. Sandwich unit will be removed from the facility and replaced with a new unit. Ensure potentially hazardous foods cold hold at 41 F or below to prevent / retard the growth of harmful bacteria. - 1060 - Repeat The nonfood contact surface of the fan covers in the walk in refrigerator are not corrosion resistant, nonabsorbent, and/or smooth.
Fan covers will be cleaned and repainted on 13 September. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1100 - Repeat The food contact surface of the cracked broken plastic tubs, damaged utensils, and squeeze bottles with tops cut off are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Check food containers and utensils. Replace the items 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. - 1570 - Repeat The following equipment was observed in a state of disrepair and damaged:The ice machine that is rusty inside the ice making compartmentThe sandwich unit that will not properly cold hold food at 41 F or belowThe two door delfield refrigerator which was repaired when checked on 31 Aug, but is again with a loose hinge on the bottom door, so that the door must be lifted to closeThe one door refrigerator that has had a new gasket installed, but still has a gap between the door and the unitThe deep fat fryers missing doors to the bottom cabinet
Replace or repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. 1 door refrigerator currently cold holding at the maximum allowable temperatures. Monitor unit and food temperatures, repair or replace if unable to maintain temperatures. Sandwich unit will be removed from the facility and replaced with a new unit on 13 September 2007. REFRIGERATORS MUST CLOSE COMPLETELY AND MAINTAIN FOOD TEMPERATURES AT 41 F OR BELOW TO PREVENT BACTERIAL GROWTH. Outside of ice machine replaced. Replacement of rusty interior sections of the machine due for 13 September. Ice machine interior cabinet must be smooth durable cleanable and able to be sanitized to PREVENT CONTAMINATION OF ICE. - 3170 - Repeat The following items are not maintained in good repair:Missing, broken covingDeteriorated kitchen groutingDamaged ceiling tiles in the dining areaVentilation intake covers that are partially blocked with dried on paint and stained
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat Kitchen floor with standing water noted in need of cleaning.
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.
Overall facility sanitation improved. Temperature charts started and up to date. Begin and use a training chart. All reach in refrigerators in the kitchen repaired. New gaskets placed on units. Sandwich unit still unable to properly cold hold food and due to be replaced with a new unit 13 September. Continue monitoring food and unit temperatures. Improving kitchen temperatures will significantly improve cold holding capacity. Schedule and complete facility repairs. Permit Renewal Issued. Post permit in view of the public.
August 28, 2007 (Routine)
Violations:
- 0820 - Critical Kitchen temperature not over the deep fryers AT 100 DEGREES F. Food temperatures increase 1-2 degrees on digital thermometer when opening door due to HIGH TEMPERATURE IN THE KITCHEN.
LOWER TEMPERATURE IN KITCHEN. - 0820 - Critical ALL REFRIGERATION IN THE COOKS AREA IN DISREPAIR AND DIFFICULT TO KEEP IN TEMPERATURE
REPAIR ALL REFRIGERATION UNITS. Ensure potentially hazardous food is maintained at 41F or below to prevent bacterial growth. - 0820 - Critical The following food cold holding at improper temperatures:1 bag of scallops in the top insert pan of the sandwich unitCrab cakes in the bottom of the sandwich unitRaw fish in the 2 door delfield refrigeratorOysters, slaw, baked potatoes and cooked corn in the 1 door delfield refrigerator
Food stored in refrigerators more than 3 hours voluntarily discarded during inspection. Food in refrigerators for about 2 hours relocated to the walk in refrigerator to cool. Ensure food replaced to cool identified for cooling. TEMPORARILY use top 3 shelves of the 1 door delfield for cold holding, use time as a public health control for the 2 door delfield, do not use sandwich unit until repaired. 2 door delfield temperature lowered during inspection. Follow up temperature 36 F. If able to maintain food temperature at 41 F or below resume use of two door reach in refrigerator. - 1060 - The nonfood contact surface of the fan covers in the walk in refrigerator are not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1100 - The food contact surface of the cracked broken plastic tubs, damaged utensils, and squeeze bottles with tops cut off are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Replace the items 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. - 1570 - Repeat The following equipment was observed in a state of disrepair and damaged:The ice machine that is rusty outside and inside the ice making compartmentThe sandwich unit with a warped gasket and a door that will not close completelyThe two door delfield refrigerator with a broken hinge on the bottom door, so that the door must be lifted to closeThe one door refrigerator with a gap between the door and the unit starting about the middle of the door and increasing in size to about 1/2 gap at the bottom of the doorThe deep fat fryers missing doors to the bottom cabinet
Replace or repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. REFRIGERATORS MUST CLOSE COMPLETELY AND MAINTAIN FOOD TEMPERATURES AT 41 F OR BELOW TO PREVENT BACTERIAL GROWTH. Ice machine interior cabinet must be smooth durable cleanable and able to be sanitized to PREVENT CONTAMINATION OF ICE. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: The shrimp deviener The can openerSome utensils stored in the dishwashing area
Clean and sanitize these surfaces for food contact. - 1770 C - Observed accumulations of dust, dirt, food residue, grease or other debris on the following nonfood-food contact surfaces: Bottoms of deep fat fryers, especially units with missing doorsShelving in the walk in refrigerator
Maintain nonfood-contact surfaces of equipment clean. - 2890 - Light bulb in walk in freezer not shielded, coated, or otherwise shatter-resistant.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3170 - Repeat The following items are not maintained in good repair:Missing, broken covingDeteriorated kitchen groutingDamaged ceiling tiles in the dining areaVentilation intake covers that are partially blocked with dried on paint and stained
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat Kitchen floor noted in need of cleaning.
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. - 3380 - Corrected During Inspection Critical Chlorine wiping solution being applied to food contact surfaces at >200 parts per million (ppm), does not meet the requirements of 21 CFR 178.1010
Solution diluted during inspection. Hold training and ensure staff prepare sanitizing solution at 50-100 ppm to meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
Permit renewal not issued. Repair refrigeration and lower kitchen temperature for safe cold holding. Begin and use temperature charts to include all refrigeration units, representative food, final cook temperatures, hot holding food and cooling.
October 12, 2006 (Follow-up)
Violations:
- 0060 - Critical No CFM on premises during all hours of operation.
Maintain a CFM on the premises during all hours of operation. - 0820 - Critical Repeat RICE hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. - 1100 - Critical Repeat Rusted wire shelving throughout the kitchen. New shelving ordered, receipt and installation pending.
Replace the rusted shelving with shelving that is durable, smooth, nonabsorbent, and easily cleanable. - 1320 - There was no temperature measuring device on site to measure food temperatures.
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. - 1450 - Repeat Refrigeration units are not maintaining a refrigeration temperature<= 41 F.
Maintain<= 41 F for all refrigeration units. - 1570 - Repeat The door gaskets of the refrigeration units are split. New gaskets are ordered. Hinge to Delfield freezer is damaged. Receipt and placement pending.
Situate the conveyor oven for easy cleaning. - 1570 - Repeat The CONVEYOR OVEN was observed in a condition that prevents easy cleaning. Relocation of converor oven to place on rolling food preparation table planned.
Eliminate the condensation leak in the walk-in freezer. - 1570 - Repeat Condensation leak observed in the WALK-IN FREEZER. Replacement of walk-in refrigerator and freezer planned.
Provide a tight seal on all refrigeration doors. Repair or replace damaged hinge. - 1770 A - Critical Condensation leak from HVAC system onto the food preparation table noted. The refrigeration shelving in the reach in refrigerators is rusted.
Immediately locate source for condensation leak and ensure repairs are conducted. Replace rusted shelving to have a smooth cleanable surface. - 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: FRYERS and CONVEYOR OVEN. Marked improvements have been made to for these items.
Clean and sanitize these surfaces for food contact. Continue to clean these items to remove all built up grease and food debris. - 2000 - Repeat Clean FOOD PANS were not observed stored in a position to allow air-drying before stacking the pans.
Store food pans in a self-draining position that allows air-drying before stacking them on top of each other. - 2020 - Repeat Unwrapped knives, forks and spoons improperly stored. Cardboard placed in container to seperate spoons and knives. Forks stored in container soiled with food debris.
Store items in clean sanitized containers with handles up. - 2350 ii - Pinhole leak noted under 3 compartment sanitizing sink.
Repair or replace basin.
Marked improvements made in sanitation. Strongly recommend temperature and training charts. Obtain and keep stem thermemoters on site to measure food temperatures. Themometers need to range from 0-220 degrees F, incremented +/- 2 degrees. Permit issued.
September 28, 2006 (Routine)
Violations:
- 0210 - Food employees wearing soiled clothing/aprons.
Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. - 0220 - Corrected During Inspection Critical The kitchen personnel are drinking from uncovered containers in the food preparation area.
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. - 0470 A 4 - Uncovered foods in the refrigeration compartments.
Store food in packages, covered containers, or wrappings when unattended or in storage. - 0610 - Repeat Cardboard boxes of food and nonfood items observed being placed on the asphalt and concrete when being removed from the delivery truck.
(SPOKE WITH THE DELIVERY DRIVER INSTRUCTING HIM TO PLACE FOOD ITEMS ON PALLETS) Place boxes of food and non-food items on pallets when removed from the truck and before being placed in the facility. - 0820 - Critical RICE hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. - 0820 - Critical SHRIMP, HALF & HALF, TARTAR SAUCE cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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. - 0830 - Critical The ready-to-eat (RTE) commercially processed food in the refrigeration unit was not properly dated for disposition after opening.
(OBSERVED SEVERAL GENERIC DATE LABELS WITH ONE OF THE 7 DAYS ON SOME OF THE FOOD CONTAINERS ex: Thursday)Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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. - 1060 - The nonfood contact surface of the METAL BACK DOOR and WOOD SHELF are not corrosion resistant (rust), nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1100 - Critical Rusted wire shelving throughout the kitchen.
Replace the rusted shelving with shelving that is durable, smooth, nonabsorbent, and easily cleanable. - 1450 - Refrigeration units are not maintaining a refrigeration temperature<= 41 F.
Maintain<= 41 F for all refrigeration units. - 1570 - The door seal on the Delfield stand-up freezer is not maintaining a tight seal when the door is closed.
Provide a tight seal on all refrigeration doors. - 1570 - Condensation leak observed in the WALK-IN FREEZER.
Eliminate the condensation leak in the walk-in freezer. - 1570 - The SANDWICH UNIT'S TOP SWING LID was observed in a state of disrepair and damaged.
Properly secure the swing lid to the sandwich unit. - 1570 - The CONVEYOR OVEN was observed in a condition that prevents easy cleaning.
Situate the conveyor oven for easy cleaning. - 1570 - Unused or non-functioning rusty can opener & table mount bracket are not removed from the premises.
Remove any unused or non-functioning equipment from the premises. - 1570 - The door gasket of the refrigeration units are split.
Repair or replace the refrigeration door gaskets in accordance with the manufacturer's specifications. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ALL KITCHEN AND REFRIGERATION SHELVING (wire and counter top), REFRIGERATION COMPARTMENTS, and FOOD PREPARATION COUNTER TOPS. CUTTING KNIFE observed stored on a soiled counter top with food debris on the cutting blade.
Clean and sanitize these surfaces for food contact. - 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: FRYERS and CONVEYOR OVEN
Clean and sanitize these surfaces for food contact. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: RADIO, EXTERIOR SURFACES (including tops) OF ALL EQUIPMENT & VENTILATION HOOD, VENTILATION HOOD/FILTERS, REFRIGERATION DOOR GASKETS, TRAY BRACKETS ON THE TRAY STORAGE CARTS.
Maintain nonfood-contact surfaces of equipment clean. - 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours. - 2000 - Clean FOOD PANS were not observed stored in a position to allow air-drying before stacking the pans.
Store food pans in a self-draining position that allows air-drying before stacking them on top of each other. - 2000 - Clean ICE BUCKET was observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 2000 - Repeat Single service drinking cups observed unprotected from contamination due to overstocking in the cup dispensers.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2020 - Unwrapped knives, forks, or spoons were not stored in the dispensers with the handles facing forward in the same direction.
To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers. - 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 3140 - Cigarette smoking taking place within the facility next to the office, across from single-use articles & dry food storage, and adjacent to the 3-compartment sink.
Do not allow smoking within the food preparation/food storage/and dishwashing areas. If unable to designate an area for employees to use tobacco away from food, equipment and single-service & single-use articles then provide an ash tray outside of the facility so that the employees can smoke outside of the facility. - 3170 - Repeat WORN & PEELING FRP WALL BOARDS, DRILL HOLES IN THE FRP WALL BOARDS, and INOPERABLE KITCHEN CEILING LIGHTS.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat KITCHEN FLOORS, KITCHEN FLOOR TILE GROUT, KITCHEN WALLS, and KITCHEN CEILING TILES are noted in need of cleaning.
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. - 3260 - Repeat Personal items such as purses are not stored in a secure designated area separate from food and equipment.
Obtain shelving or lockers for employee's personal items and clothing.
Obtain enough Certified Food Managers (CFM) to maintain a CFM on the premises during all hours of operations. Develop and implement a comprehensive cleaning schedule that incorporates employee accountability, an employee training log, and a daily temperature log where at least one (1) food/equipment temperature is taken from each hot/cold holding unit every two (2) hours. Do not allow customers access to drink pitchers of water and iced tea. If beverages are to be dispensed from pitchers then it must be done by restaurant employees. The current permit to operate a food facility expires September 30, 2006. Permit renewal not issued at this time. A follow-up inspection will take place October 12, 2006. Permission to operate without a valid permit is granted until the follow-up inspection takes place. Correct all violations before the follow-up inspection takes place. A Notice of Violation has been issued.
February 02, 2006 (Routine)
Violations:
- 0240 - Employees observed working in the food service area without proper hair restraints.
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. - 0550 - In-use utensils improperly stored between uses: knife wedged between heat lamps and counter.
Store in-use knife on a clean portion of the food preparation table or cooking equipment . The in-use utensil and the food-contact surface of the food preparation table or cooking equipment are to be cleaned and sanitized every 4 hours. - 0610 - Food stored on the floor or food stored less than 6" above the floor(walk in).
Elevate all food storage onto approved shelving with minimum 6" legs or casters. - 1100 - The food contact surface of the damaged plastic containers is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Remove/replace the containers 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. - 1770 B - Critical Repeat Observed accumulations of encrusted grease deposits or other soil on the following surfaces: heat lamps, hot wells, ALL cooking equipment(fryers, Flexi-chef,....), sandwich unit and shelf above, wire racks, cabinets behind front counter, warmer drawer, all reach ins,...
Clean and sanitize these surfaces. *Observed food debris and soiled equipment left from the previous evening. Work on closing cleaning program. - 1930 - Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces.
Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces. - 2000 - Repeat Single service cups observed unprotected from contamination at front counter.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen.
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 - 3170 - Repeat Physical structure is not maintained in good repair: walls are peeling in the kitchen, one broken light shield.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat Kitchen floor(including walk ins) and walls noted in need of cleaning.
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. - 3260 - Repeat Employees are not using the designated personal storage area: purse and coat with food or single service under front counter.
Keep all employee belongings in the designated area. - 3340 - Critical Cleaner bottles sitting on prep table, not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
*Keep the walk in door closed and adjust the unit to maintain all foods <41F regardless of the open door times. **Only one Chesapeake Manager Certificates posted, post the other two.
September 27, 2005 (Follow-up)
Violations:
- 1100 - The food contact surface of the damaged breader can is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Remove/replace the can 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. - 1770 B - Observed accumulations of grease deposits or other soil on the following surfaces: radio, overhang above the sandwich unit, bulk food bins, heat lamp assemby, above Flexi-chef, Delfield freezer, exhaust hood filters.
Clean and sanitize these surfaces. - 2000 - Stacks of single service items observed unprotected from contamination. (Too many dinner boxes out of their wrappers)
Store single service items in its original protective packaging or inverted in an approved dispenser. - 3170 - Ceiling tile at drive thru window is not maintained in good repair. Paint peeling in some areas of the kitchen.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Rest room floors, doors, and trash cans noted in need of cleaning.
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.
DRAMATIC IMPROVEMENT IN SANITATION OBSERVED. PERMIT RENEWED.
August 23, 2005 (Routine)
Violations:
- 0820 - Critical Foods cold holding at improper temperatures in some refrigerators.
Refrigerators must consistently maintain foods at 41F or below. Adjust units' temperatures appropriately. - 1400 - Observed evidence of a condensation leak in the walk in freezer. Water is ponding under the ice bin.
Alter/repair the units so all accumulated moisture completely and properly drains. - 1770 B - Critical Repeat Observed accumulations of mold, grease deposits or other soil on the following surfaces: ALL refrigerators and freezers, scales, microwaves, all drink dispensers, heat lamps and hot wells, walk in racks, steam kettle, can opener, ice maker, warmer drawers, fryers, all front cabinets(moldy),...
Clean and sanitize these surfaces. Defrost the display case. - 2000 - Repeat Single service items observed unprotected from contamination: on store room floor, in a box of chemical cleaners, in moldy cabinet under leaking ice bin.
Store single service items in its original protective packaging or inverted in an approved dispenser at least 6" off the floor and above all sources of contamination. - 2020 - Unwrapped coffee stirrers were provided at the consumer self-service counter.
Provide wrapped straws or an approved dispenser for stirrers at the consumer self-service counter to prevent consumer contamination of multiple stirrers. - 2350 ii - Faucet at the prep sink leaks. Leak under the ice bin at drive thru and possibly under the hand sink at the serving line( pans of moldy rags and water under it).
Repair all plumbing leaks. - 3170 - @Physical structure is not maintained in good repair: air conditioner vents dripping in the kitchen and dining area, damaged light shield, broken base board tiles, peeling walls,...
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat Kitchen floor, walls, baseboards, ceiling tiles, vents, walk in walls, door, gasket, curtains, all noted in need of cleaning.
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. - 3220 - Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 3260 - Repeat Employees are storing personal items (phone, keys) on the prep table.
Store employee belongings in a seperate designated area below or away from all food, single service, or clean equipment.
*Numerous sanitation violations noted today. Air conditioner/ventilation problems resulting in mold growth in several areas. Develop and ENFORCE a detailed, written cleaning schedule to cover all surfaces and equipment. Make all needed repairs. 60 day follow up inspection.
May 24, 2005 (Routine)
Violations:
- 1570 - The sandwich unit casters are in a state of disrepair.
Repair the sandwich unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability or replace it. - 1570 - The door gasket on the walk in refrigerator is damaged.
Repair or replace the walk in door gasket in accordance with the manufacturer's specifications. - 1770 B - Repeat Observed accumulations of grease deposits or other soil on the following surfaces: overhangs at the sandwich unit and hot holding line, reach ins (detail clean), spare equipment in store room,...
Clean and sanitize these surface. - 1930 - Soiled linen barrels are heavily soiled and have a strong odor.
Store soiled linens in CLEAN receptacles to prevent the contamination of food or food-contact surfaces. - 2000 - Repeat Single service items observed unprotected from contamination. Also drink lids not stored with outsides up.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 3180 - Repeat Kitchen ceiling vents, tiles, wall areas, baseboards, floor noted in need of cleaning.
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. - 3330 - Critical Repeat Working containers of cleaners are not properly labeled.
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. - 3340 - Critical Containers of cleaners not stored separately from insecticides or rodenticides.
Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
February 17, 2005 (Routine)
Violations:
- 0610 - Food stored on the floor or food stored less than 6" above the floor (walk in freezer).
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0690 - Newspapers sitting on prep table with unwrapped food.
Protect food from miscellaneous sources of contamination. - 1060 - Some trash cans are damaged, not smooth and cleanable.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1100 - Repeat The food contact surfaces of the damaged plastic containers and trays are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Remove/replace the items. 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. - 1770 B - Observed accumulations of grease deposits or other soil on the following food contact surfaces: conveyor oven and hood above it, heat lamps, front cabinets below tea dispenser.
Clean and sanitize these surfaces. - 2000 - Repeat Drink lids were observed stored with the food-contact surface facing upward.
Store single service items, equipment and utensils covered or inverted to prevent contamination while in storage. - 3180 - Repeat Floor (including walk ins), some wall areas noted in need of cleaning.
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. - 3260 - Repeat Employees are not using the personal storage area provided (purses, jackets storedwith food).
Keep employees' belongings in a seperate designated area. - 3330 - Critical Repeat Working containers of cleaner not properly labeled.
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. - 3340 - Critical Container of window cleaner not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
Improvements in sanitation noted.
November 19, 2004 (Routine)
Violations:
- 0820 - Critical Repeat Foods cold holding at improper temperature in the display case. Used soft shell crab flour left out overnight.
Repair, defrost unit promptly or relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Discard flour after four hours or keep refrigerated. - 0240 - Employees observed working in the food service area without proper hair restraints.
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. - 0470 A 4 - Observed chicken pieces in contact with a soiled freezer rack stored in a clam strip box.
Store food in the original packages, covered containers, or wrappings. No food should directly touch racks. do not reuse any cardboard boxes. - 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. - 3220 - Bucket not emptied at night. Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 1100 - Repeat The food contact surfaces of the various, damaged, plastic containers and peeling refrigerator racks are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Remove all damaged items. 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. - 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following surfaces: all reach in units, exhaust hoods and filters, kettle, toaster, microwaves, overhang at the hot holding bins, front cabinets, soda dispensers.
Clean and sanitize these surfaces. - 1320 - There was no temperature measuring device located in some of the reach in units.
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. - 3330 - Critical Working container of cleaner(?) not properly labeled.
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. - 3180 - Repeat Floor and walls in cooking area noted in need of cleaning.
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. - 2000 - Drink lids were observed stored with the food-contact surface facing upward.
Store single service items inverted to prevent contamination while in storage. - 3170 - Repeat One light out in prep area. Walls peeling in some areas of the kitchen.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 2890 - Light bulbs in the walk in freezer not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3260 - Repeat Employee's purse stored under front counter.
Store all employees' belongings in a seperate designated area.
Register third certified manager at the Chesapeake Health Dept., Room 237. $10 fee = 3 year certificate.
August 23, 2004 (Routine)
Violations:
- 0820 - Critical Repeat 1. Foods cold holding at improper temperature in the walk in.2. Used white fish breader left out a t room temperature overnight.
1.Discard any potentially hazardous foods that have exceeded 41F for four hours or more. Relocate remaining PHFs to working units.Today, have the walk in serviced to ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. 2. Breading used for seafood, meat, or poultry must be held<41 or be used in small batches, time labeled, and discarded within 4 hours. - 1770 B - Repeat Observed accumulations of encrusted grease deposits, food, or other soil on the following surfaces: sheet pans, warmer drawers, microwaves, Delfield units, sandwich unit and overhangs above it, lowboy, drive thru drink cabinet, cabinet in the dining area, tea pitchers, selfservice lid tray, Flexi-Chef,...
Clean and sanitize these surfaces. - 3180 - Repeat Some kitchen walls and floor areas noted in need of cleaning.
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. - 1570 - The door gasket of the sandwich unit is damaged.
Replace the door gasket in accordance with the manufacturer's specifications. - 3080 - Less than 10 foot candles of light was noted in the walk in freezer.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 1100 - Repeat The food contact surfaces of the damaged plastic barrel, tub, and spatula are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Remove/replace the items 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. - 1150 - The nonfood contact surface of the safe and surrounding material is not designed or constructed to be easily cleanable.
Remove the safe from under the prep table where it will quickly become soiled with food debris. If it is to remain in the kitchen at all, it must have a surface that is free of unnecessary ledges, projections, and crevices and be easily cleanable.
*Walk in MUST consistently maintain products <41F. In addition to servicing the unit today, repair/modify the closing device so that the door is selfclosing. Installing plastic strip curtains would also help hold the cold in.
May 24, 2004 (Routine)
Violations:
- 2720 - Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Install a covered refuse container for the disposal of feminine napkins in the ladies room stall. - 3180 - Repeat Kitchen walls, floor, and baseboards, rest room vents noted in need of cleaning.
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. - 3260 - Repeat Employees are storing personal items in the store room.
Store any personal items in a seperate designated area only. - 3170 - Wall areas are peeling, baseboards damaged, not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 0790 - Improper methods used to thaw FISH/SEAFOOD (sink soiled).
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged in a sanitized container under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1060 - The nonfood contact surface of the rusty scale is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 0220 - Critical Repeat The staff is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
All staff must eat and drink in the designated break area away from food preparation/handling areas to prevent cross contamination. - 1570 - The waste water pump under the drink station was observed in a state of disrepair.
Repair the pump to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. Thoroughly clean the pan and cabinet. - 1400 - There is condensation leaking inside of the walk in freezer.
Repair the unit so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain. - 0820 - Critical Foods cold holding at improper temperature in the display case.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Repair refrigerator promptly. - 0820 - Critical Repeat Rice hot holding at improper temperature.
Rapidly reheat the rice to 165F and maintain at 140F or above through the hot holding period. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: prep sink, crusty sheet pans, ice maker, carts, can opener, spice tub, prep tables and shelves, soda dispensers and cabinets, Flexi-Chef, tea dispensers, warmer drawer,...
Clean and sanitize these surfaces for food contact.
Pull all products from the display case. Have the unit defrosted and serviced prior to use. Must maintain foods <41F.
February 25, 2004 (Complaint)
Violations:
- 0550 - Repeat Ice scoop stored on top of the dusty ice maker.
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 a clean, protected location if the utensils are used only with a food that is not potentially hazardous. - 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
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. - 3180 - Repeat Kitchen floor, walls, baeboards, rest room vents noted in need of cleaning.
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. - 3260 - Repeat Employees' coats, purses,....stored on food and single service.
Provide and use a seperate designated area for what personal items are allowed stored in the facility. - 1100 - Repeat The food contact surfaces of the cracked ice scoop, cutting board with a hole in it, and damaged plastic containers are not smooth, contains cracks, chips, or pits and can not be easily cleaned. *The sandwich unit is falling apart- torn door gasket, deteriorating makeshift lid.
Repair or replace all of these items 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. - 1320 - Repeat There was no temperature measuring device located in two lowboys. *Corrected at this time.
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. - 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: reach in refrigerators and freezers, warmer drawers, microwaves, soda dispensers,...
Clean and sanitize these surfaces for food contact. - 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: exhaust hoods and filters, fryers, Flexi-Chef, dish sink drainboards, ALL front cabinets and below drink stations,.....
Maintain nonfood-contact surfaces of equipment clean. - 0820 - Critical Repeat Foods in the walk in cold holding at improper temperatures. *Manager lowered the thermostat at this time.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. *Discard all potentially hazardous foods that have exceeded 45F for four hours or more. Minimize open door time. Suggest a self-closing device be installed on the walk in door. - 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Install a covered refuse container for the disposal of feminine napkins in the ladies room stall. - 1570 - The door gaskets on the reach in by the swinging door does not seal properly.
Repair or replace the door gasket to ensure the door closes completely.
*Post current foodservice manager certification in customers' view.
December 08, 2003 (Routine)
Violations:
- 0220 - Critical A worker is drinking from an uncovered container in the food preparation area.
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. - 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
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. - 3180 - Repeat Kitchen wall areas noted in need of cleaning.
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. - 3260 - Repeat Observed clothing stored with food in the store room.
Employees may store personal items in a seperate designated area only. - 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0820 - Critical Foods in the top of the sandwich unit cold holding at improper temperatures.
Repair/replace the top of the sandwich unit. Do not store upright sauce bottles in the top of the unit propping up the lid. The unit must be capable of maintaining food storage at 41F (45F) or below. - 0820 - Critical Foods in the warmer, potatoes in the drawer hot holding at improper temperatures.
Rapidly preheat all food to 165F and maintain at 140F or above through the hot holding period. Discard baked potatoes left overnight at room temperature. - 1320 - Repeat There was no temperature measuring device located in the lowboy refrigerator and freezer.
Provide a temperature measuring device in all 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. - 1100 - Repeat The food contact surface of the damaged plastic fish trays is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Remove/replace the trays 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. - 0550 - Repeat Dispensing utensils improperly stored between. Ice scoop laying on top of the ice maker.
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 a sanitized bucket or approved holder. - 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: can opener, drink and ice dispensers, Igloo spout cooler, warmer elements under pass thru window, reach in units,...
Clean and sanitize these surfaces for food contact. - 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: exhaust hoods and filters, cabinet below drink stations, ....
Maintain nonfood-contact surfaces of equipment clean. - 3330 - Critical Repeat Working containers of cleaners are not properly labeled.
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. - 1880 - Critical The food-contact surfaces of the single prep sink t were not observed sanitized before use, food debris in the corners.
Before using the prep sink, it must be thoroughly cleaned and sanitized. - 1750 - Pickle buckets were observed reused for t ransporting ice.
Discontinue the reuse of single-use containers for food. Provide approved reusable food containers designed for your needs. - 1600 - The drainboards of the dish sink are soiled, dirty dishes are sitting with clean ones on the clean end.
Clean 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 every least 24 hours. Do not place soiled dishes on the clean end drainboard.
**BOTH MANAGER CERTIFICATIONS EXPIRE NEXT WEEK. ATTEND THE NEXT RECERTIFICATION COURSE--SEE FLYER PROVIDED.
September 10, 2003 (Routine)
Violations:
- 1770 - Observed accumulations of grime and debris on the following food contact surfaces: ice maker interior, all salmon pans, can opener, scale, drink dispensers, igloo spout cooler, steam kettle, reach in units' gaskets.
Clean and sanitize these surfaces for food contact. - 1570 - Repeat Old fryer was observed in a state of disrepair and damaged.Filter missing in one exhaust hood.
Remove the fryer from the facility.Replace missing filter. - 0480 - Unlabeled food containers.
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. - 0840 - Critical Some prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition.
Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45F mark the container with a ""consume by"" date not to exceed 4 calendar days. - 0470 - Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 3180 - Repeat Ceiling vents throughout, floor in ladies' room noted in need of cleaning.
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. - 1400 - Repeat There is a condensation leak at the fan unit in the walk in freezer.
Repair the unit so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 2310 - Critical The handwashing facility located at the front counter is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the wiping cloth bucket preventing its use. - 3260 - Repeat Employees are improperly storing personal items (purse stored in cabinet with straws).
Employees must store any personal items below and away from all food, dishes, and singe service items. - 2020 - Unwrapped cups sitting at drive thru. Unwrapped lids at self serve area.
Keep cups in a dispenser or their original sleeve. Dispense lids from an approved dispenser at the consumer self-service counter to prevent consumer contamination of multiple lids. - 2020 - Drink lids at drive thru were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Store drink lids with food or lip-contact surface facing downward to prevent contamination prior to use.
PERMIT RENEWED. Many repairs and improvements noted.
June 23, 2003 (Routine)
Violations:
- 1320 - Repeat There was no temperature measuring device located in the lowboy freezer, refrigerated display case.
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. - 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
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. - 1530 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
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. - 3170 - Repeat Kitchen floor and several wall areas are not maintained in good repair
Properly repair/replace the severely damaged kitchen floor . Resurface wall panels that were painted but are now peeling and rough.Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
Adjust the chlorine sanitizing solution to a level of 50 ppm and the water temperature to 120F. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 2310 B - The handwash station at the front counter is being used for purposes other than washing hands (storing wiping cloth pan in).
The handwash facility identified above is to be used for washing hands only - 1100 - Repeat The food contact surface of the rusty refrigerator racks and the broken ice maker lid liner is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
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. - 3330 - Critical Working containers of cleaners are not properly labeled.
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. - 3340 - Critical Containers of "Brasso" are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items. - 0550 - Repeat Large ice scoop stored on top of the soiled ice maker.
Store in-use utensils or dispensing utensils in one of the following manners: In the food with their handles above the top of the food and the container, or in a sanitzed ice bucket or approved holder. - 2000 - Repeat Single service items observed unprotected from contamination at drive thru drink station.
Store single service items inverted in plastic, or in an approved dispenser. - 1400 - The walk in freezer has a major condensation problem.
Repair the unit so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain. - 0820 - Critical Products in the walk in cold holding at improper temperatures. .
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. *Do not leave the door open for extended periods resulting in the unit heating up. Adjust the unit to the coldest temperature possible to counter the open door time. - 1800 - Repeat The nonfood contact surface of the dish sinks and mop sink had accumulations of mold, grime and debris. The radio sitting on the prep table is heavily soiled.
Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 1770 - Repeat Observed accumulations of grime and food debris on the following food contact surfaces: knives and knife holder, microwave ovens, all reach in units, can opener, day dot dispenser, heat lamp assembly, warmer drawers, wire racks, Flexi-Chef, sugar container,....
Clean and sanitize these surfaces for food contact. - 2350 ii - Plumbing connections under the prep sink are leaking.
Plumbing systems and components shall be maintained in good repair. - 3180 - Repeat Floor areas, baseboards noted in need of cleaning.
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.
**Numerous repeat sanitation and facility maintenance violations observed. **Promptly develop and enforce a detailed, written, cleaning schedule to cover all surfaces and equipment. **Make all repairs noted BY the September permit renewal inspection.
March 11, 2003 (Routine)
Violations:
- 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
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. - 3170 - Repeat *Kitchen floor is in immediate need of repair.
WITHIN 90 DAYS--Repair floor so that it is smooth, nonabsorbent and easily cleanable.Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 0550 - Repeat In-use utensils improperly stored between use. Ice scoop observed stored directly on top of the ice maker.
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 140F and the container. - 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: all reach in refrigerators and freezers, knife holder, prep tables, sugar bin, microwave ovens, warmer drawer, "heat lamp" assembly, metal overhangs in cooking area, ...
Clean and sanitize these surfaces for food contact. - 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: some exhaust filters, cabinet under drive thru ice bin, radio, ....
Maintain nonfood-contact surfaces of equipment clean. - 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1100 - Repeat The food contact surfaces of the damaged ice maker lid liner, damaged plastic lids, peeling, and rusty refrigerator racks are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
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. - 0790 - Improper methods used to thaw soup.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process - 3260 - Repeat Employees are not using a seperate storage area for their newspapers, shoes, clothes, ash trays, small radios, drinks,...
Provide and use a seperate area for any personal items (keep to a minimum) stored in the facility. - 1570 - Repeat Filter(s) missing in one exhaust hood.
Replace missing filters to eliminate all gaps. - 1800 - The nonfood contact surface of the dish sinks has mold growing on it.
Scrape, clean and recaulk the top edge of the dish sinks.Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2720 - Outside grease container was uncovered.
Cover all waste containers when not in continuous use. - 2740 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. - 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
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. - 3180 - Repeat Walls and floor in the kitchen noted in need of cleaning.
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. - 1320 - There was no temperature measuring device located in the lowboy freezer.
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. - 2000 - Single service items observed unprotected from contamination (drink cups on counter, no protective sleeve or dispensercups laying in puddle in cabinet below ice bin).
Discard all contaminated cups.Store single service items inverted in plastic, or in an approved dispenser.
Minimize the open door time for all refrigerators and freezers to ensure that the food maintains the proper temperature.
1 User Review:
Bullshit
Added on Dec 7, 2015 10:04 AM
best food ever. Kwuan is the best cook ever
Hes Crafton some flames back dere in da kitchen
Hes Crafton some flames back dere in da kitchen
Would you recommend Captain D's Restaurant to others? Yes
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