Both CFM certificates have expired. PIC stated that two individuals at the facility have already signed up for CFM re-certification class at Chesapeake Health Department. Hand wash sign was moved from above 3 compartment sink and is to be placed by the hand wash station in the kitchen.Allow all dishes to air dry after washing before stacking. Facility showed marked improvement from previous inspection.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of between 50-100 parts per million.
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03/03/2016 | Risk Factor | |
*Manager certificate posted has expired. Provide current, Chesapeake Manager Certifications in residents' view. ** Health Permit renewed. ***Employee rest room to be properly cleaned, stocked, and available to kitchen staff during operating hours. ****Relocate hand washing sign from over the dish sink to over the hand sink in the kitchen.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses (50-100ppm chlorine or 200 ppm quats).
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Fried fish hot holding at improper temperature.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) potato salad and milk in the refrigerator, the food should have been discarded days ago.
Correction: 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.
- Warewashing Equipment, Cleaning Frequency
Observation: The compartments and/or drainboards of the three compartment sink are soiled with food debris and used gloves..
Correction: Clean the sink compartments and drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution dispensed at ware washing machine was not at an acceptable concentration. Chemical container was empty.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. * had maintenance staff change out chemical container and primed to restore to proper operation.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Single-service items were observed washed and saved for reuse. (Aluminum foil and plastic single use containers and lids)
Correction: Discontinue the reuse of single-use containers. Provide approved reusable food service containers designed for your needs.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Manufacturer containers were observed washed and/or reused for the storage of food. (Ketchup and mustard bottles, cardboard trays)
Correction: Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the following: ice maker, ice scoop holder, all carts, stove drip tray, fryer, walk in cooler racks.
Correction: Clean and sanitize these surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Wall areas, some ceiling vents, floor fan 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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12/04/2015 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Bag of hush puppy mix ripped open in dry storage area
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Plumbing System Maintained in Good Repair
Observation: 2 compartment sink is leaking (will not turn off)
Correction: Repair and maintain all plumbing components ans fixtures.
- Physical Facilities in Good Repair (repeated violation)
Observation: wall in chemical storage damaged and has few holes
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: ceiling in chemical storage needs cleaning
Correction: clean
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07/17/2015 | Routine | |
permit issued
- Non-Food Contact Surfaces
Observation: shelving in coolers, dry storage, and dish storage need cleaning
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Dry storage wall is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/02/2015 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash her hands after handling dirty dishes and before touching clean dishes
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: ham and turkey in reach in not dated
Correction: mark with 7 day discard date
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Interior of ice machine needs cleaning
Correction: clean and sanitize
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06/18/2014 | Routine | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: The oven rack stored on floor
Correction: Clean and sanitize then move to location 6" or above off floor
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Inside of ice machine needs cleaning
Correction: Clean and sanitize
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12/12/2013 | Routine | |
Looks Great!
- Food Storage - Clean and Dry Location
Observation: Food stored on the walk-in floor is less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- 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:Inside of microwave, and can opener.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: 2-compartment sink faucet is in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
- Physical Facilities in Good Repair
Observation: Light in mop sink 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.
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09/05/2013 | Routine | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) milk in the refrigerator, the food should have been discarded 11 ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: can opener.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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05/22/2013 | Routine | |
Permit issued. Doing a Great job!
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Can opener, plastic saucers, and bowls.
Correction: Clean and sanitize these surfaces for food contact.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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12/20/2012 | Routine | |
Good job! Ensure all food is stored at least 6" off the floor. New refrigerator racks look great.
No violation noted during this evaluation. | 03/06/2012 | Risk Factor Assessment | |
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