Observation discussed and corrected with manager. The Chesapeake Main Kitchen s in very good sanitary condition.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensil (scoop used to dispense butter) improperly stored between use.
Correction: 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 135°F.
|
01/20/2016 | Routine | |
Observation discussed and corrected with managers. The Main kitchen is in very good sanitary condition.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Mechanically vented hood filter above one stove had a gap in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
|
10/28/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Several personal drink containers were stored on the prep tables, dish machine and above prep areas in the kitchen.
Correction: 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.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with limescale that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the kitchen is being used as a dump station. Ice stored in the hand sink.
Correction: The handwash facility identified above is to be used for washing hands only
|
07/28/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters in the bakery area.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Employees are not using the dressing rooms, designated area or lockers provided. Keys were located on a shelf in the prep area.
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. Advised employees to keep personal items away from the prep area and utilize lockers.
|
05/06/2015 | Routine | |
All violations were discussed and corrected during the inspection. Permit issued.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The employee is drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may drink 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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: 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.
- 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.
Correction: Containers of cleaning product must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
01/23/2015 | Routine | |
Permit issued during inspection.
No violation noted during this evaluation. | 10/07/2014 | Routine | |
No violations noted.
No violation noted during this evaluation. | 06/12/2014 | Routine | |
No violations noted during the inspection. A cautionary work order has been issued for the high temp dish machine.
No violation noted during this evaluation. | 02/25/2014 | Routine | |
Discussed Gastrointestinal outbreak precautions.
No violation noted during this evaluation. | 01/06/2014 | Risk Factor | |
Kitchen in very good sanitary condition!
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Equipment and Utensils - Good Repair and Calibration (corrected on site)
Observation: Hollow was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair the scoop to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
|
11/19/2013 | Routine | |
| No violation noted during this evaluation. | 08/27/2013 | Routine | |
The kitchen is not currently used
No violation noted during this evaluation. | 05/15/2013 | Routine | |
| No violation noted during this evaluation. | 02/07/2013 | Routine | |
Restaurant representatives - add corrected or new information about Atlantic Shores Retirement Community Chesapeake Main (23-0005), 1200 Atlantic Shores Drive, Virginia Beach, VA 23454 »