REPEAT VIOLATIONS
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million with a water temperature of 75°F.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Sewage - Other Liquid Wastes and Rainwater (repeated violation)
Observation: Condensation in the walk in freezer has dripped onto food packages.
Correction: Repair the condensation leak to prevent incidental contact with foods.
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Working containers of cleaners 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.
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12/28/2015 | Routine | |
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device(metal stem, 0-220F) so employees can properly monitor the temperature of food items in the establishment.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of 50-100 parts per million with a water temperature of 75°F.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Working containers of cleaners 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*
Observation: Containers of cleaners on shelf over prep line are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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07/07/2015 | Routine | |
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device(0-220F, metal stem) so employees can properly monitor the temperature of food items in the establishment.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solutions in spray bottles were not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of 50-100ppm chlorine with a water temperature of 75°F.
- Equipment and Utensils, Air-Drying Required
Observation: Insert pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service cups at drive thru observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Sewage - Other Liquid Wastes and Rainwater
Observation: A condensate leak in the walk in freezer was emptying liquid waste directly onto the floor of the unit.
Correction: Repair the leak to prevent liquid waste discharge onto the floor surface.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine hygiene products in the ladies room.
Correction: Install a covered refuse container for the disposal of feminine products in the ladies room.
- Employee Accommodations, Designated Areas
Observation: Area designated for employees to store their drinks in the walk in not provided to protect food from possible contamination.
Correction: Designate a storage area/container for employees' food to protect stock from contamination.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Labels faded on working containers of cleaners.
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.
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01/12/2015 | Routine | |
Manager Certification course schedule provided.
- Person in Charge
Observation: Employees are not properly trained in food safety and sanitation as it relates to their assigned duties: observed employee rinse soiled dishes and place in sanitizing solution without washing them..
Correction: Train all employees in food safety and sanitation as it relates to their assigned duties.
- Jewelry - Prohibition
Observation: Employee wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled sugar container.
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.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Sugar bin stored on the floor.
Correction: Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Food Preparation
Observation: Observed employee brush food crumbs (including lettuce) off sandwich board and drop them back into lettuce insert pan.
Correction: Dispose of food debris when cleaning sandwich board.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a working 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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Chlorine sanitizing solution used in the pray bottles was not at an acceptable concentration(>200ppm today).
Correction: Adjust the chlorine sanitizing solution to a level of 50-100 parts per million.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: 1. Single service platters, lids stored with food contact surfaces exposed. 2. Stacks of single service cups and lids (with food contact surfaces exposed) placed on soda drain tray at drive thru.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of cleaners 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.
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07/16/2014 | Routine | |
Post the Health Permit and all Chesapeake Manager Certifications in customers' view. Do not overload insert pans in the top of the sandwich units.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food container(sugar).
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.
- Utensils - In-Use - Between-Use Storage
Observation: Ice scoop laying on drip tray under soda nozzles, improperly stored between uses.
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 a clean, protected location if the utensils are used only with a food that is not potentially hazardous.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor(sugar) or food stored less than 6" above the floor.;Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Locate the chlorine 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*
Observation: Chlorine sanitizing solution in the spray bottle was not at an acceptable concentration(200+ ppm today).
Correction: Adjust the chlorine sanitizing solution to a level of 50-100 parts per million.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service platters and lids observed stored with food contact surface exposed and unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of cleaners 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.
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03/20/2014 | Routine | |
MAY PICK UP HEALTH PERMIT AT CHESAPEAKE HEALTH DEPARTMENT WHEN YOU PROVIDE A COPY OF THE CERTIFICATE OF OCCUPANCY. PRIOR TO OPENING: INSTALL DOOR CLOSING DEVICES ON REST ROOM DOORS, COMPLETE ALL CLEANING. ESTABLISH AN EMPLOYEE HEALTH POLICY(SAMPLE PROVIDED) AND EMPLOYEE TRAINING RECORDS.
No violation noted during this evaluation. | 02/14/2014 | Routine | |
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