Discussed the following with the PIC: (1) Must obtain a CFM certification or hire someone with a CFM certification per the City of Chesapeake Ordinance. (2) Discussed the new wording of the consumer advisory. (3) The temperature of the water in the sanitizing bucket to ensure the most accurate reading of the test strip when testing the sanitizing solution concentration.
- Food Storage - Clean and Dry Location
Observation: Lettuce observed being overstocked in the grill line prep unit and noted lettuce in contact with soiled area of the unit.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Food - Miscellaneous Sources of Contamination
Observation: Observed plastic wrap in the flour.
Correction: Protect food from miscellaneous sources of contamination.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The pre-cleaning sink basin is not sealed to adjoining equipment and allowing water to leak into a catch basin on the floor.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters, damaged and one was installed incorrectly
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the WIR was in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: The evaporator in the walk-in freezer was observed with ice build-up and in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair the WIF 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 WIF, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: The bar cooler was observed in a state of disrepair and damaged. Noted the unit was draining water into the inside of the unit.
Correction: Repair the above mentioned equipment 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 above mentioned equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit. Noted the spray nozzles were clogged with food debris.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following were observed soiled to sight and touch: Utensils, plates, bowls, food containers stored as clean.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
- Kitchenware and Tableware
Observation: Cleaned and sanitized tableware were not displayed in a manner that the food contact surfaces were protected from contamination. Observed PIC place bare hand and forearm on the food contact surface of the clean plates being stored near the oven.
Correction: Handle, display, or dispense cleaned and sanitized utensils/tableware so the food- or lip-contact surfaces are protected from contamination.
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: The faucets of the handsinks in the kitchen and rest-rooms are in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: Plumbing connections under the 3-compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs near the warewashing area are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen near the ice machines.
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
|
01/27/2016 | Routine | |
The PIC is attending the next available CFM class. The chlorine concentration for the mechanical dish machine was at 100 ppm. The QUATS concentration in the sanitizing bucket(s) was at 300 ppm. The menus consumer advisory is being revised. The door panels and gaskets: Some have been replaced and awaiting the parts to arrive for the other units. New food grade cutting boards are being made. The new light shields have arrived and are awaiting installation. Noted improvement in the kitchen since the last inspection.
No violation noted during this evaluation. | 10/09/2015 | Follow-up | |
Discussed the following with the PIC: (1) Emergency plan/policy for major storms. (2) Employee health and Norovirus policies. (3) Odor emitting from the women's rest-room. (4) Active managerial control plan (5) Need to have a CFM at the facility to be in compliance with the city code.(6) Discussed removing the cloth tape from the oven door and around the pre-rinse sink area. NOTED: The cook line make units were having the foods removed from the units and relocated into the WIR and the units turned off in preparation of cleaning the units during this inspection.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The menu has a partial consumer advisory and asterisks.
Correction: The consumer advisory should include a detailed disclosure and reminder.
- Temperature Measuring Devices - Ambient Air and Water (corrected on site)
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the cook line refrigeration units were not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door panel of the 3-door make unit was observed in a state of disrepair and damaged. The door handle of the oven was broken.
Correction: Repair the above mentioned equipment 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 above mentioned equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the make units were heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior spray nozzles of the mechanical warewashing machine were soiled with (food debris, 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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. There was no reading for the chlorine sanitizing solution at the mechanical dish machine when tested.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the oven was observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: There is no refuse container at the area immediately adjacent to the hand sinks.
Correction: Provide a refuse container for the disposal of paper towels at the hand sink.
- Light Bulbs Protective Shielding
Observation: Light bulbs over the cook line were not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The facility was noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of cleaning chemicals are not properly labeled in the bar area.
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: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The QUATS sanitizing solution concentration at the sanitizer bucket was > 500 ppm and does not meet the requirements of 40 CFR 180.940
Correction: Utilize only sanitizing solution concentrations that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
|
09/30/2015 | Routine | |
The CFM certification has expired. Discussed that this is in violation with the city code and that arrangements should be made to obtain a valid CFM certification. Door gaskets for pantry have been ordered per PIC.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Observed a soiled chefs knife stored on the cutting board with the soiled cord of the thermometer laying on top of the blade of the chef knife.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed the food products in the pantry and grill make units were cold holding at improper temperatures. The food products in these units were 52-59 degrees F (tomatoes, cooked pasta). The manager voluntarily relocated the food product to a working unit based on time/temperature of the TCS food.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The menu has an asterick but is lacking the more detailed description as part of the remminder,
Correction: Consumer Advisory's shall include a reminder and a disclosure.
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: The food contact surface of the two spatulas hanging with clean equipment are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned. PIC discarded spatulas.
Correction: Replace the spatulas 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged: The door panels of the pantry make unit, the towel dispenser located at the entrance of the kitchen. Door gaskets for pantry have been ordered per PIC. The pantry and grill make unit were not capable of maintaining proper temperatures of 41F and below.
Correction: Repair the above mentioned equipment 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 above mentioned equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the cook & prep lines are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Deli slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Soiled food bowl stored on grill make unit.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils and glass tableware stored in a manner that the food- or lip-contact surfaces are not protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the kitchen hand sink(s).
Correction: Provide a refuse container for the disposal of paper towels at the kitchen hand sink(s).
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors of the walk-in beer cooler were noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry. Observed mops (2) stored in mop bucket with water. Ensure mops are hung with mop head downward to prevent contamination of handle and to allow proper air drying in preventing pathogen growth.
Correction: 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.
|
05/12/2015 | Routine | |
Permit issued.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in pizza make unit cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Unused or non-functioning equipment not removed from the premises.
Correction: Remove any unused or non-functioning equipment from the premises.
- 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.
|
07/24/2014 | Routine | |
Replace the light bulb in the exhaust hood system. Work order submitted for walk in refrigerator handle. Discussed the employee health policy and training program requirements.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to 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 any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. FDA Form 1-B provided to the manager who will train the employees and have them complete the form for their files.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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.
- Hair Restraints - Effectiveness
Observation: Employee observed working in the food service area without proper hair restraints.
Correction: 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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Spray bottles on the cook's line.
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.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Chicken wings portioned into bags before completely cooled to allow for proper cooling.
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: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Bacon (not fully cooked) stored near the grill at improper temperatures for past three hours.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the plastic containers and lids is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: 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 build-up of food debris.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the cardboard liners under the grill is not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the walk in refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Counter top under the grill.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Surfaces of the interior ice shute in the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice shute at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications. Ice machine shut down to empty and clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean ice buckets were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
|
03/06/2014 | Routine | |
Correct above observations. Form 1-B Left with the Person in Charge. Health Permit Renewal Issued.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the cook-line reach in freezer observed in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Bar dispenser nozzles and the bulk ice machine chute observed in need of cleaning.
Correction: Clean the surface of the equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean plates at the cook-line were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the warewashing area rinse/spray sink observed leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Sewage - Other Liquid Wastes and Rainwater
Observation: Condensate drainage observed pooling under both beverage dispensing systems in the kitchen.
Correction: Prevent liquid waste discharge onto the lower beverage cabinet and/or floor surfaces.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the bar area handsink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
|
08/02/2013 | Routine | |
Gasket to one of the low-boy reach in units observed slightly damaged. Overall facility appeared clean and well maintained.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Marinara on the steam table observed hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria (product was reheated by the person in charge).
|
04/11/2013 | Routine | |
Quaternary ammonium sanitizer buckets checked for proper concentration using the provided test strips. Dishmachine final rinse temperature verified with a dishwasher heat strip. Good cold holding temperature observed during the time of inspection. Form 1-B left with the person in charge as an employee health reference.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Marinara at the cook-line observed hot holding at improper temperature (127*F-128*F).
Correction: Product was properly reheated to 165°F by the person in charge.
|
12/10/2012 | Routine | |
Restaurant representatives - add corrected or new information about Gameworks, 1401 Greenbrier Pkwy. Ste 1020, Chesapeake, VA 23320 »