Facility observed clean and orderly
No violation noted during this evaluation. | 11/05/2015 | Routine | |
| No violation noted during this evaluation. | 02/05/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The GE reach-in refrigerator was cold holding at improper temperatures. The ambient air temperature was at 50 degrees F. The milk was at 45 F and the cream cheese was at 52 F. The shredded cheese was at 50 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
Relocate or discard the TCS food items based on time/temperature and ensure that TCS foods are maintained at 41°F or below.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing sink located in the kitchenette/storage area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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01/29/2015 | Risk Factor | |
Counter top reach in refrigerator needs to be defrosted. Health Permit issued.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Employee working in the kitchen is not trained properly.
Correction: The certified food manager is required by local ordinance to provide a training program for all employees working in the kitchen.
- Food - Food Labels
Observation: Consumer self-dispensing bulk food bin containing FOOD is not properly labeled.
Correction: Bulk food that is available for consumer self-dispensing shall be prominently labeled with the following information in plain view of the consumer: 1. the manufacturer's or processor's label that was provided with the food or, 2. a card, sign, or other method of notification that includes the information specified in this section.
- Drainboards
Observation: The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items. Missing second drain board.
Correction: Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation. Recommend a shelf be mounted on the wall above the three compartment sink.
- Equipment - Good Repair and Proper Adjustment
Observation: Several cupboard doors hinges loose.
Correction: Repair the hinges so the doors can function properly and prevent additional damage.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in kitchen around floor drain is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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07/02/2014 | Follow-up | |
Must transfer CFM certificate to City of Chesapeake per local ordinance. FDA Form 1-B issued.Written procedures for using time as a public health control issued. Permit not issued at this time. Please correct all violations immediately.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Yogurt, milk, boiled eggs and butter cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the mini fridge on the buffet line.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Quaternary Ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Observed at over 500ppm.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Rinsing Procedures (corrected on site)
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: Properly utilize the approved alternate manual warewashing method equivalent to a 3-compartment sink as listed in subparagraph 12 VAC 5-421-1460 C.
- Light Bulbs Protective Shielding
Observation: Light bulbs in kitchen are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair
Observation: Floor tiles missing in kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of chemicals are not properly labeled.
Correction: 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.Observed cleaning products under the sink stored next to mixing bowls and pans.
Correction: Containers of cleaning supplies must be located in an area that is not above food, equipment, utensils, linens or single service items.
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06/05/2014 | Routine | |
Manager will be attending Portsmouth Health Department Food Safety Manager course. Receipt for the class was provided. The kitchen personnel is currently is using three plastic tubs to temporarily wash, rinse, and sanitize food utensils/equipment until a three compartment sink is installed during renovations to the kitchen which will be started later this year. A copy of PIM #05-01, Foodservice Protection-Continental Breakfasts was left with the person in charge. Permit issued.
- Warewashing - Manual Warewashing, Sink Compartment Requirements (repeated violation)
Observation: There is no 3-vat sink located in the establishment.
Correction: Install a 3-vat sink or approved alternative allowing employees to manually wash, rinse, and sanitize equipment and utensils.
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05/23/2013 | Follow-up | |
No Health Permit renewal at this time. Follow up inspection required.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: No certified manager provided.
Correction: The permit holder shall provide a certified food service manager to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Food cold holding at improper temperature in the refrigerature.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no working temperature measuring device located in the refrigerator.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: There is no 3-vat sink located in the establishment.
Correction: Install a 3-vat sink or approved alternative allowing employees to manually wash, rinse, and sanitize equipment and utensils.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of chemical sanitizing solutions.
Correction: Obtain a coordinating test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the equipment were not sanitized.
Correction: After cleaning and rinsing of the food-contact surface, all surfaces shall be effectively sanitized before coming in contact with food and before use.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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05/13/2013 | Routine | |
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