Farm Fresh #196, A - 701 Battlefield Boulevard, North, Chesapeake, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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July 17, 2009 | Routine | - | - | Details / Comments |
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February 11, 2009 | Routine | 3 | 3 | Details / Comments |
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October 28, 2008 | Routine | 1 | 6 | Details / Comments |
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July 11, 2008 | Routine | 1 | 3 | Details / Comments |
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February 14, 2008 | Routine | 2 | 4 | Details / Comments |
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July 23, 2007 | Routine | 1 | 3 | Details / Comments |
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April 13, 2007 | Routine | 4 | 7 | Details / Comments |
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August 04, 2006 | Routine | 1 | 9 | Details / Comments |
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April 10, 2006 | Routine | 1 | 3 | Details / Comments |
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October 25, 2005 | Routine | 5 | 6 | Details / Comments |
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June 13, 2005 | Routine | 2 | 4 | Details / Comments |
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February 10, 2005 | Routine | 2 | 3 | Details / Comments |
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October 08, 2004 | Routine | 3 | 4 | Details / Comments |
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June 16, 2004 | Routine | 1 | 2 | Details / Comments |
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February 10, 2004 | Routine | 2 | 4 | Details / Comments |
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October 28, 2003 | Routine | 1 | 8 | Details / Comments |
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July 21, 2003 | Routine | 2 | 7 | Details / Comments |
July 17, 2009 (Routine)
Violations:
- 0160 - Critical Repeat A food employee failed to wash his or her hands before donning single use gloves.
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. - 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing. - 0200 - Corrected During Inspection Repeat Employee wearing watch on her wrist while preparing food.
Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band. - 0610 - Containers of food stored on wood crate.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0820 A 1 - Corrected During Inspection Critical Repeat Green beans hot holding at improper temperatures.
Reheat and maintained at 135F or above to inhibit the growth of harmful bacteria. - 1570 - The door gasket on the chest freezer is in disrepair.
Repair or replace the chest freezer door gasket in accordance with the manufacturer's specifications. - 1750 - Granular sugar stored in a container marked for donut glaze
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exterior surface of panini maker, serving cart, and walk in cooler shelving.
Maintain nonfood-contact surfaces of equipment clean. - 2000 - Boxes of non food items stored on kitchen floor.
Store non food items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor on approved shelving. - 3180 - Kitchen and walk in cooler floors 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. - 3340 1 - Corrected During Inspection Sealed container of glass cleaner stored above sealed packets of coffee.
Containers of cleaners must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
Implement and maintain employee training log. Permit renewal issued.
February 11, 2009 (Routine)
Violations:
- 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands between glove exchange.
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. - 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (OPERATOR TO CORRECT)
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. Containers for sauces.
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. - 0820 A 1 - Critical Repeat Greenbeans hot holding at improper temperatures. Product made this morning. Product rated 120 degrees F. Worker did not know how long product was out of temperature (OPERATOR TO VOLUNTARILY DISCARD)
Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135F or above to inhibit the growth of harmful bacteria. - 1060 - Damaged surface at deli plastic wrapping area 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. - 1800 - The nonfood contact surface of the rolling cart in food preparation 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.
Overall, kitchen appears to be clean and kept well-maintained. Quaternary ammonia sanitizing solution available (200ppm). Chemical test kit available. Discussed employee health policy and training logs.
October 28, 2008 (Routine)
Violations:
- 0200 - Corrected During Inspection Employee wearing a wrist watch while preparing food.
Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band. - 0820 A 1 - Corrected During Inspection Critical Chicken in hot box hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period. - 1100 - Crack in the lip of the large stainless steel mixing bowl.
Replace the mixing bowl with one in good repair. - 1320 - There was no temperature measuring device located in the sandwich bar cooler compartment or in the front left end of the refrigerated deli 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. - 1570 - Deli case plexiglass sliding door was observed in a state of disrepair and damaged.
Replace the plexiglass sliding door with one in good repair. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: STAINLESS STEEL CABINET.
Maintain nonfood-contact surfaces of equipment clean. - 1790 - The cavity of the microwave oven is observed discolored with some food soiling surrounding the compartment vent.
Remove the discoloration and food soiling from the microwave compartment.
A copy of the HACCP temperature logs for monitoring cooking, hot/cold holding, and cooling temperatures of foods was given to the person-in charge. Reviewed the employee training log with the person-in-charge.
July 11, 2008 (Routine)
Violations:
- 0610 - Bread rack stored next to hand sink 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. - 0820 A 2 - Critical Repeat The following deli loaves out of temperature for >4 hours.Cheese, 4 loavesHam, 4 loavesTurkey, 4 loavesChicken breastCorned beefOverstocked salad bar items, tuna and boiled eggs out of temperature for about 4 hours.
All foods out of temperature for 4 hours or greater 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. - 1570 - Repeat The following items were observed in a state of disrepair and damaged:Fronts of deli cases with temperatures of 43, and out of temperature foodsDeli case with gaps between sliding doors and top of case, and gaps between front case doorsHandle to hot box very loose, and one end replaced with a screw
Repairman called for deli cases. Ensure maintenance is done so cases can hold items properly stored in cases at 41 F or below. Repair or replace hot box handle. - 3270 - Flies present in store.
Consult with pest control for methods to use outside of the deli area to prevent pests in store and deli.
Overall excellent sanitation noted. Observed good handwashing, good glove use, good sanitizing, excellent cleanliness and overall good food temperatures. SUGGEST: Providing deli manager with surface temperature thermometer. All deli meats and cheeses that temperature checked above 41 F on tops of loaves and front of loaves. Bottoms and backs of loaves, where temperature would probably be checked by placing thermometer between two unopened loaves were within temperature. Surface temperature checks reveal lights at top of deli 83-86 F and front cold air blowers at 43 F. Adjust deli storage technique to allow more room between lights and foods. SUGGEST: More than one chicken strainer. Currently only one in place. Permit Renewal Issued. Contact EHS when deli case repair done for file update.
February 14, 2008 (Routine)
Violations:
- 0810 - Corrected During Inspection The methods used for cooling the packages of fried chicken in the front display case were not adequate. Out of temperature chicken cooked yesterday evening, placed in pans with covers and put in the walk in refrigerator for packaging to place in display case today.
Out of temperature pulled for disposal during inspection. Discussed cooling methods with deli manager. Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Ensure foods cool from 135 F to 70 F within 2 hours and from 70 F to 41 F within 4 hours. - 0820 A 2 - Corrected During Inspection Critical Overstocked containers on the salad bar and sandwiches stacked too high or at angles in the front display case, since this morning, cold holding at improper temperatures.
Out of temperature items removed for disposal during the inspection. Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. - 0830 - Critical The prepared ready-to-eat (RTE) open loaves of luncheon meat and cheese and open tub of potato salad in the walk in 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. 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. - 1570 - Chicken wing self service hot bar with 3 lights hanging by one wire where the bulb has come out of the end that screws into the socket. Other light bulbs with covering cracking.
Chicken bar immediately unplugged and chicken moved to deli hot holding case. (Ensure those items are not kept as leftovers). Repair personnel contacted for immediate service. Per staff light peel and come out of sockets due to heat. Contact equipment company for correct bulbs to use in unit. - 1570 - The following items in disrepair: The ONLY sandwich preparation refrigerator, The cracked display case door with broken window
Repair or replace the preparation refrigerator as soon as possible. Sandwiches are currently made by retrieving materials from the walk in refrigerator and returning after use. Continual opening and closing of the walk in refrigerator may compromise walk in ability to maintain temperatures. Replace display case door and handle to prevent overworking unit to maintain temperature due to door. - 2350 ii - Repeat Plumbing connections under the handsink are leaking.
Plumbing systems and components shall be maintained in good repair. - 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 excellent sanitation. Good glove use, good handwashing, good sanitizing and overall good temperatures observed. Train personnel for correct cooling methods, ensuring that temperatures are taken to ensure proper cooling. **Currently new approach to selling done with one section of packaged cut raw beef and peppers placed in display case for sell. Items separated from other cooked foods by brackets, but is placed directly on black mesh material for display case cooler. SUGGEST: not keeping raw product in deli display case with cooked, ready to eat product. IF raw product is kept it must be stored on bottom shelf below all other items and should be placed on a washable surface such as a ceramic plate.***
July 23, 2007 (Routine)
Violations:
- 0820 - Critical Repeat Chicken on the chicken bar hot holding at improper temperatures, 125 and 133 F.
Chicken on chicken bar for less than 4 hours. Chicken bar uses steam table and heat lamps for hot holdling, however, does not maintain food at 135 F or above. Suggest obtaining and using covers for chicken such as the clear plastic dome lids with a hole for tongs. Until hot holding method is changed to ensure food remains at 135 F and above, use time as a public health control. Train staff regarding times to discard and replace chicken. Ensure that potentially hazardous foods for hot holding are maintained at 135F or above to inhibit the growth of harmful bacteria. - 0820 - Corrected During Inspection Critical Repeat Potentially hazardous foods in the overfilled insert pans on the salad bar eggs, cheese, potato salad cold holding at improper temperatures, 44 and 45 F.
Ensure potentially hazardous foods are held at 41F or below to inhibit the growth of harmful bacteria. Fill insert pans to fill line to ensure adequate cold holding. If management chooses to overfill insert pans for lunch rush, ensure staff are trained and time is used as a public health control for that period. - 1100 - Repeat The food contact surface of the broken salad bar insert pans are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Replace the insert pans 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:Gaps present between deli case doors and between the sliding access door to deli case #1Door handle to the food warmer looseChest freezer lid hinges brokenLeaking chicken fryer, resulting in oil on the floor and a slip hazard
Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. - 2350 ii - Plumbing connections under the handwashing sink are leaking.
Plumbing systems and components shall be maintained in good repair.
Overall good sanitation. Temperature charts kept, but for hot holding only. Establish and use temperature charts for deli cases as well as display cases. Salad bar temperatures done by salad bar staff. Begin and use training chart or log to record ongoing sanitation training. Only one set of "tubs" for rinsing and breading chicken present. Recommend purchasing at least one more set to facilitate the required sanitizing of tubs at least every 4 hours. Contact Environmental Health regarding method chosen for hot holding at chicken bar and cold holding at salad bar. Permit Renewal Issued.
April 13, 2007 (Routine)
Violations:
- 0470 - Critical Metal gloves used when cleaning and sanitizing meat slicers not cleaned and sanitized.
Clean and sanitize metal gloves a minimum of every four hours to prevent re-contaminating the slicers during cleaning. Hang gloves to air dry. - 0470 - Critical Chicken breading strained at unknown intervals and kept at room temperature.
To prevent cross contamination from chicken breading use one of the following methods. Strain breading after each use. Keep breading under refrigeration between uses, or change breading mix a minimum of every four hours (this must be tracked and recorded to ensure compliance). - 0470 - Critical Chicken breading station rinse container, and final tub, not cleaned and sanitized at least every four hours. Only one of each type of tub available for use.
To prevent cross contamination of fresh chicken with old chicken blood and debris use one of the following methods for each. Clean and sanitize the rinse and final tub a minimum of once every four hours (this must be tracked to ensure compliance) or clean and sanitize the tubs after each batch is competed. Procurement of additional tubs will ensure a sufficient number of containers are available to allow enough time for adequate cleaning and sanitizing. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0820 - Corrected During Inspection Critical Overfilled salad bar items cold holding above 41F.
Ensure salad bar insert pans are not filled past the fill line. Discard top material and cold hold potentially hazardous salad bar items at 41 F and below. - 0820 - Critical Commercially precooked chicken placed in slow cooking over at 200 F contrary to label direction of placing in hot oven of 400F for 25-30 minutes. Chicken is slow cooked for approximately 4 hours.
Follow package label for food preparation. - 0820 - Corrected During Inspection Critical Chicken placed on the hot chicken bar at 114 F, hot holding at improper temperatures.
Chicken removed from the hot bar to heat to 165 F during the inspection. Ensure hot foods are heated to the required temperature (165 F for fresh chicken and leftovers) prior to placing in hot holding. Ensure that potentially hazardous foods for hot holding are maintained at 135F or above to inhibit the growth of harmful bacteria. - 1100 - The food contact surface of the cracked chicken tub, damaged salad bar insert tray and the rusty cheese slicer are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Replace the damaged 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 - Two cold deli display cases with a notable gap between the sliding door area and the top of the unit allowing for cold air loss.
Repair the areas of the display case that create gaps and allow cold air loss to prevent overworking and break down of the unit. - 1570 - Chicken breading station with the missing door handle was observed in a condition that prevents necessary maintenance and easy cleaning.
Repair or replace the preparation refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, and maintenance. - 1570 - Out of order preparation refrigerator and the loose handle on the oven door were observed in a state of disrepair and damaged.
Repair the items listed to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. - 1770 A - Critical The following utensils were observed soiled to sight and touch: Utensils in the stainless steel utensil holdersUtensil holders
Clean and sanitize these surfaces for food contact. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Backs of the chicken fryersFire suppression system
Clean these surfaces now and routinely. Monitor cleaning schedule for effectiveness. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Shelves inside of cabinetsScale cart
Maintain nonfood-contact surfaces of equipment clean. - 2000 - Repeat Single service items observed unprotected from contamination. Linen aprons stored inside of deli tray lids. Some single serve items stored eating surface up.
Dispose of contaminated single serve items. Clean storage area. Store linens separate from food and food containers. Store single service items in its original protective packaging or inverted in an approved dispenser. - 3180 - Wall behind food preparation table, and floor between and under display cases 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. - 3340 - Critical Container of rubbing alcohol is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Container of alcohol must be located in an area that is not above food, equipment, utensils, linens or single service items.
Hold and document refresher training regarding, cooking methods, cleaning and sanitizing to prevent cross contamintion.
August 04, 2006 (Routine)
Violations:
- 0200 - Employees wearing jewelry on their wrists while preparing food.
Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band. - 0550 - Macaroni & cheese scoop was improperly stored between uses in a container of room temperature stagnant water.
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. - 0820 - Critical The potentially hazardous foods stored in the open self-service display case and the customer self-service sample meats and cheeses were cold holding at improper temperatures.
(ALL FOODS STORED IN THE CUSTOMER SELF-SERVICE DISPLAY CASE WERE VOLUNTARILY DISCARDED DURING THIS INSPECTION) The self-service display case appeared to be working according to manufacturer's specifications. However, due to the open feature of the display case, the ambient air surrounding the food ranged from 41 F near the blower to 54 F in the open portion of the unit's storage shelves. A random sample of the stored food items recorded cold-holding temperatures above 45 F. All stored potentially hazardous foods are to maintain food storage at 41F (45F) or below. Recommend formally requesting to the Chesapeake Health Department the use of time instead of temperature as the public health control for the display and dispensing of the customer self-service sample meats & cheeses. - 1100 - The food contact surface of the PLASTIC PAN used for storage of the customer self-service sample meats and cheese is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Replace the container 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 - There was no temperature measuring device incremented between 0 F to 220 F for taking random food temperatures.
Provide a temperature measuring device for monitoring all hot and cold holding food temperatures. - 1450 - The open section of the customer self-service display case was not maintaining a proper cold-holding temperature of<= 41 F (45 F).
All portions of the display case are to maintain<= 41 F (45 F). - 1570 - The display case sliding doors are not properly sealed when closed due to a gap between the door and display case frame.
Properly seal the display case doors by removing the gap between the door and case frame. - 1570 - A build-up of frozen condensation was observed in the Chest freezer compartment.
Remove the build-up of frozen condensation from the from the chest freezer compartment. - 1570 - Pooling water observed in the make table's refrigeration compartment.
Eliminate the build-up of pooling water in the refrigeration unit compartment. - 1580 - The cutting board along the sandwich unit is heavily scratched and scored. 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. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: WALK-IN COOLER SHELVING, FRYER'S EXTERIOR, WHEELS & SERVICE PANEL COMPARTMENT SURFACES, and the DOOR RUNNERS ON THE STORAGE COMPARTMENTS.
Maintain nonfood-contact surfaces of equipment clean. - 2210 - There is no backflow prevention device on the threaded faucet attached to the chlorine sanitizer dispenser.
Provide the approved double check backflow or backsiphonage device on the threaded faucet.
A refrigeration technician is on the scene working on the self-service display case. Take a random food temperature from each hot and cold holding unit every two (2) hours. Record the temperatures in an equipment/food temperature log book. PERMIT RENEWAL ISSUED
April 10, 2006 (Routine)
Violations:
- 0260 - Critical The large wheel of cheese and smaller cut wedges are moldy, unsound, or adulterated. Cheese sits at room temperature on display.
Remove ALL moldy cheese. Ensure food is safe and unadulterated. *Must maintain cheese<41F OR provide manufacturer's documentation stating that the cheese is non-potentially hazardous and does not require refrigeration . - 1770 B - Repeat Observed accumulations of food deposits or other soil on the following surfaces: cabinets, sandwich unit, walk in racks, top of oven, grates in chicken display pans, plastic drawers.
Clean and sanitize these surfaces . - 2000 - Repeat Single service coffee stirrers observed dispensed unprotected from contamination.
Provide an approved dispenser or individually wrapped stirrers. - 3180 - Repeat Floor, baseboard areas, 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.
October 25, 2005 (Routine)
Violations:
- 0570 - Wiping cloths improperly stored between uses(no sanitizer).
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses. - 0610 - Repeat Food stored in a wet or soiled location (rolls laying on a soiled wiping cloth).
Protect food from contamination by storing the food in a clean and dry location. - 0610 - Repeat Food stored on thewet, soiled walk in floor.
Elevate all food storage onto approved shelving with minimum 6" legs or casters. - 0820 - Critical Overfilled salad bar inserts (chicken salad) cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. *Do not fill inserts above the rim! - 0820 - Critical Repeat Rotisserie chickens(in case with broken door), soups at salad bar(not preheated) hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. *Always preheat foods to >140F before placing in a hot holding unit. - 0830 - Critical The prepared ready-to-eat (RTE) rotisserie chickens in the walk in are dated with a 12-2-05 expiration date, 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. - 0840 - Critical Repeat According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) chicken salad in the refrigerator, the food should have been discarded nine ago.
Discard the food at this time and ensure ALL commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1320 - There was no temperature measuring device located in the chest freezer. One in sandwich unit is inaccurate.
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. - 1570 - Unused or non-functioning equipment(broken freezer) not removed from the premises.
Remove any unused or non-functioning equipment from the premises. - 1570 - Repeat Door on heated display case was observed in a state of disrepair and damaged.
Repair the display door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability or replace it. *Unit is not maintaining product temperature without it. - 1770 B - Critical Repeat Observed accumulations of encrusted grease deposits or other soil on the following surfaces: sandwich unit doors, gaskets, board, walk in racks, breading station, Hobart cooker, fryers, all cabinets, panini toaster, exhaust hood and filters,...
Clean and sanitize these surfaces. - 2000 - Single service items(coffee stirrers) observed unprotected from contamination.
Store single service items in an approved dispenser or provide ones that are individually wrapped. - 3180 - Repeat Kitchen ceiling, vents, walls, lights, baseboards, and floor noted in dire 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. - 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.
POOR SANITATION AND FOOD HANDLING PRACTICES OBSERVED TODAY. TRAIN ALL FOOD HANDLERS IN TEMPERATURE CONTROL, SANITATION, AND SAFE FOOD HANDLING PRACTICES. DOCUMENT TRAINING.
June 13, 2005 (Routine)
Violations:
- 0820 - Critical Repeat Foods in display case hot holding at improper temperatures.
Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. RAPIDLY preheat foods to 140F (165F if a leftover) before placing in the holding unit. - 0840 - Critical Repeat According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) tuna salad in the refrigerator, the food should have been discarded days ago.
Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1570 - One sliding door on the display case was observed in a state of disrepair and damaged.
Replace the panel to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability . - 1770 B - Repeat Observed accumulations of food deposits or other soil on the following surfaces: reach in freezer, fryer, exhaust filters, panini toaster.
Clean and sanitize these surfaces. - 2000 - Single service items observed unprotected from contamination sitting under the insect light.
Store single service items in its original protective packaging or inverted in an approved dispenser. Relocate the insect collection device so that it is not over any food, equipment, or single service. - 3180 - Floor, baseboards, ceiling vents, tiles, lights 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.
February 10, 2005 (Routine)
Violations:
- 0610 - Food stored on the floor (under walk in racks) or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0690 - Buckets of individual condiments sitting below insect collection light.
Protect food from miscellaneous sources of contamination. Remove either the light or the food. - 0820 - Critical Sandwich samples hot holding at improper temperature.
Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. - 0840 - Critical Repeat According to the ""use by"" dates on a number of commercially processed ready-to-eat (RTE) foods in the refrigerator, the foods should have been discarded days ago.
Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 1770 B - Repeat Observed accumulations of food deposits or other soil on the following food contact and non food contact surfaces: fryer, exhaust hood filters, wrap stand, transporting carts,cabinets, toaster.
Clean and sanitize these surfaces.
REPEAT****No Manager Certification documentation posted or certified manager present in the deli. MUST provide a Chesapeake-registered, certified manager on site during ALL hours of deli operation to avoid legal action. Certificates must be posted in the customers' view.
October 08, 2004 (Routine)
Violations:
- 0820 - Critical Repeat Foods in the hot display hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. - 0700 - Critical The rotisserie chicken was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Continue to cook the chickens to heat all parts to 165F or above for 15 seconds. - 2190 - Water from the handwashing sink was measured at a temperature less than 110F (93F today).
Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens. - 1750 - Single-service aluminum foil pans observed washed for reuse.
Discontinue the reuse of single-use containers for food. Provide approved reusable food storage containers designed for your food storage needs. - 0840 - Critical According to the ""consume by"" date on some commercially processed ready-to-eat (RTE) salads in the refrigerated display case, the food should have been discarded days ago.
Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 2000 - Single service coffee stirrers observed unprotected from contamination in the self service area.
Dispense coffe stirrers either individually wrapped or from an enclosed dispenser that gives one at a time. - 1770 B - Observed accumulations of grease deposits, food, or other soil on the following surfaces: cabinets, counters, fryer, two hood filters, panini toaster, small freezer, microwave oven.
Clean and sanitize these surfaces.
No proof of a certified manager . Must provide a certified manager during all hours of operation, have 30 days to comply, see course flyer provided. Chicken flour must be either maintained <41F (on ice), or time labeled and discarded every 4 hours.
June 16, 2004 (Routine)
Violations:
- 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following surfaces: metal cabinets, plastic wrapping station, microwave oven, rotisserie unit, fryers, sandwich unit gaskets.
Clean and sanitize these surfaces. - 1320 - There was no temperature measuring device located in the sandwich unit or reach in 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. *corrected at this time - 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration (300ppm+).
Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. Recalibrate dispensing unit.
PERMIT EXPIRES IN JULY. SUBMIT REQUIRED APPLICATION AND FEE TO ROOM 238 OF THE CHESAPEAKE HEALTH DEPT.
MANAGER'S CERTIFICATION HAS EXPIRED. REGISTER FOR NEXT AVAILABLE COURSE. SEE FLYER PROVIDED. Train all workers on the proper set up and use of the three compartment sink and sanitizer test kit. Do not overload the refrigerated display case, products will not maintain temperature.
February 10, 2004 (Routine)
Violations:
- 0820 - Critical Gravy hot holding at improper temperatures.
Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria. - 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. Discarded. - 3260 - Repeat Employees are not using the dressing rooms or lockers provided.
Store all personal items below and away from all food, dishes, and single service items. Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. - 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: plastic wrapper and cart, sandwich unit, cabinets, oven mitts, white metal container holders.
Clean and sanitize these surfaces for food contact. - 3180 - Repeat Floor and 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. - 1570 - Handle on breading cabinet , cover on the plastic wrapper unit were observed in a state of disrepair and damaged.
Repair the handle, (cover ordered) to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability .
Register manager certification at the Chesapeake Health Dept., Room 237. $10 fee = 3 year certificate.
October 28, 2003 (Routine)
Violations:
- 3660 - Permit is not posted in a place where it is readily observable by the public.
Post the permit in a place where it is readily observable by the public transacting business with the establishment. - 1570 - Sandwich unit was observed in a state of disrepair and damaged. The refrigerator is currently sitting on Pepsi crates and a metal pan.
Repair the legs on the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. If unable to repair the unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 0820 - Critical Wrapped meats in the top of the sandwich unit cold holding at improper temperatures.
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. - 0820 - Critical Turkey legs and chicken in Hobart cooker hot holding at improper temperatures.
Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration (200 ppm quats) between use. - 0610 - Cooking oil stored in a location where it is subject to splash, dust or other contamination.
Store all food at least six inches off the floor, where it is not exposed to splash, dust, or other contamination to prevent contamination. - 3260 - Employees are not using the dressing rooms or lockers provided.
Employees that store their coats and purses in the establishment should use the dressing room or lockers provided. - 1750 - Single-service pans were observed reused for icing the chicken flour. New pans of the same type are also used for food storage.
Discontinue the reuse of single-use containers for icing the chicken flour. Provide an approved reusable container for the ice. - 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: sandwich board, crusty pans, slicers, Hobart cooker, microwave, toaster, flour station cabinet,....
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: fryers, exhaust hood and filters, every cabinet, shelves, trash cans,....
Maintain nonfood-contact surfaces of equipment clean. - 3180 - Repeat All floor, wall, and baseboard areas in the deli 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.
Develop and enforce a detailed, written, cleaning schedule.
July 21, 2003 (Routine)
Violations:
- 0820 - Critical Used chicken flour cold holding at improper temperatures.
Must maintain used flour<41* OR time/label it and discard within 4 hours. May double pan with ice or store in a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 0820 - Critical Ribs in the display case hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. - 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration (400+ ppm).
Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. - 1320 - There was no temperature measuring device located in the 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. - 1100 - The long boards (7+ft.) at the deli case can not be washed, rinsed, and sanitized in the three compartment sink and are not being effectively cleaned in place (metal frame catches food debris).
Suggest cutting the boards to a manageable length so that they can be frequently taken to the dish sinks and be properly washed, rinsed, and sanitized. - 1770 - Observed accumulations of grime and debris on the following food contact surfaces: microwave, crusty pans, prep counters, sandwich unit.
Clean and sanitize these surfaces for food contact. - 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: cabinets, red plastic rack, pot holders, oven mitts, ....
Maintain nonfood-contact surfaces of equipment clean. - 2000 - Sheet pans observed stored on the floor, paperwork stored on the sandwich board.
Store all equipment in a clean, dry location, away from all contamination, and at least 6" off the floor. Do not contaminate foodcontact surfaces. - 3180 - 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. - 3170 - Exhaust hood lights are not maintained in good repair
Repair lights. Replace missing shield. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 2020 - Single service items observed stored on the floor. Single service items stored below an insect light.Unwrapped straws were provided at the consumer self-service counter.
Store all single service items at least 6" off the floor in protective bags. Remove the fly light from over any food, dishes, or single service items.
Must provide a Chesapeake-registered, certified manager on site during operating hours.See course flyer provided. Post the Health Permit and Manager Certificates in the customers' view.
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