- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the multiple cold holding units.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
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02/08/2016 | Risk Factor | |
- Equipment - Good Repair and Proper Adjustment
Observation: Traulsen freezer was observed in a state of disrepair and damaged.
Correction: Repair the freezer 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 freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior of cold holding units, floors and walls in walk in cooler.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Equipment food contact surfaces/utensils were not observed cleaned before stored.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering by hand wash sink is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
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10/06/2015 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: 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.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Frozen foods stored in a freezer that was not currently holding a frozen temperature.
Correction: Protect food from miscellaneous sources of contamination. Food was moved to a different freezer where it would be maintained frozen.
- Critical: Backflow Prevention, Air Gap*
Observation: The diameter of the air gap between the water supply inlet and the flood level rim of the utility sink hose is less than 1 inch.
Correction: Provide an air gap by shortening the hose so it doesn't not fall beyond the flood rim level.
- Physical Facilities in Good Repair
Observation: Door Jam to utility room and seals for hand wash sink is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following noted in need of cleaning: Walls in utility sink room and floors throughout facility.
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.
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07/10/2015 | Routine | |
Health Permit Renewed.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cheese and Mayo in prep unit with heated top was cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- 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: ceiling of walk-in cooler, inside fryer doors, and inside freezer unit.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Door jam to dry storage area is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor behind grill, floor and wall in mop sink area, grease build-up on wall and electrical outlet behind fryer 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts in dry storage room and walk-in cooler are not being cleaned.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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03/04/2015 | Routine | |
Permit, tax registration, certified food manager certificate all posted conspicuously. Certified food manager (CFM) present, advised to transfer certificate. Business hours 5a-10pm. Capacity 91. Spoke with CFM regarding frequency of breading changes, proper cold holding and employee health policy. Outdoor refrigeration units not in use. Outdoor storage observed. No follow-up inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Thawing, raw chicken stored directly above hot dogs in the walk-in refrigerator.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The compressor of the two door lowboy was observed in a state of disrepair with heavy accumulation of debris and food particles.
Correction: Repair the compressor 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 compressor, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. Box of food wrappers open and observed with debris.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Heavy grease accumulation 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.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Employees are not using the dressing rooms, designated area or lockers provided. Employee coat observed stored on top of a box of coffee in the front customer service area.
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of stainless steel cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Container observed stored directly among ready-to-eat condiments in the front customer service area.
Correction: Containers of stainless steel cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.
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12/18/2014 | Routine | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the sandwich make unit is in poor repair
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Ice build-up in walk in freezer.
Correction: Repair the freezer 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 freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: in between the chicken fryers, interior of cold holding units.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Ceiling tiles above the french fry statiion are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors underneath all equipment especially underneath the drive thru drink station 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.
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02/26/2014 | Routine | |
Manager will transfer CFM certificate from ServSafe to Chesapeake. CFM class schedule for 2014 given to manager.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the make unit and walk-in 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.
- Equipment and Utensils - Good Repair and Calibration
Observation: Aluminum trays were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair the aluminum trays to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer for tomatoes and lettuce
Correction: interior of bun toaster.
- 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: burger cooker, interior of hot holding units, interior of cold holding units.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: There is a hole behind the hot holding unit near the drive-thru window
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls and floors beneath, under, and in between equipment throughout the kitchen 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.
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11/20/2013 | Routine | |
Please transfer CFM to Chesapeake Certified Food Manager and display with Health Permit in the view of the public. Health Permit issued.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw chicken stored above cooked chili in walk in refrigerator.
Correction: Store all ready to eat food above raw animal products.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed ice buildup in the walk in freezer.
Correction: Repair.
- Plumbing System Maintained in Good Repair
Observation: Observed handle missing for hot water in men's restroom.
Correction: Repair (Work order in place)
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed some wall tiles damaged in kitchen.
Correction: Repair.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Observed vents in kitchen and office in need of cleaning.
Correction: Clean
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03/14/2013 | Routine | |
Observed floor in walk in freezer covered in ice. Walk in freezer has been repaired. Ensure ice is cleaned up tonight. Discard test strips damaged by moisture. Health Permit Issued.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed rust/corrosion in cabinets underneath soda fountain.
Correction: Repair the interior of the cabinets to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- 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: exterior of trash cans near breading station and interior of Delfield reach in freezer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Lighting, Intensity (repeated violation)
Observation: Observed two lights out in hood.
Correction: Replace lights.
- Physical Facilities in Good Repair
Observation: Observed damaged ceiling and wall tiles and paint peeling on ceiling in kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Intake and exhaust air ducts are not being cleaned
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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03/12/2012 | Routine | |
Restaurant representatives - add corrected or new information about Hardee's Of George Washington # 2431, 1433 George Washington Hwy. N, Chesapeake, VA 23323 »