Discussed the following with the CFM: (1) Storage of serving tongs, (2) Cleaning schedule of equipment. Permit issued.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed soiled apron hung for storage on a food rack which made contact with unwrapped RTE chicken sandwiches on the prep table.
Correction: Prevent biological cross contamination by storing food in packages, covered containers, or wrappings.
- Linens - Storage of Soiled Linens (corrected on site)
Observation: Soiled aprons were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces.
Correction: Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the expo line in the front of the house was blocked, preventing access by employees for easy handwashing. Observed several serving trays stacked on the sink basin preventing it's use.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trays preventing its use.
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01/06/2016 | Routine | |
Discussed the following with the CFM: (1) Hand sink drain line in the back of the house leaks onto the floor. (2) Inside of ice machine noted in need of cleaning. (3) Floor tiles noted in need of replacing and/or repair. (4) Ensure all employees are wearing hair restraints when preparing food product. (5) Discussed when to replace lemonade mixing container. NOTE: Noted improvement since previous inspection.
No violation noted during this evaluation. | 10/27/2015 | Risk Factor | |
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along throuhout the facility 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.
- Critical: Equipment - Food Contact Surfaces and Utensils (repeated violation)
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.
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05/13/2015 | Follow-up | |
Discussed the following with the CFM: Ensure labels on food containers are easily readable. Ensure all dispensing utensils have handles up out of food product.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along throuhout the facility 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.
- 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: Storage racks.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- 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.
- Plumbing System Maintained in Good Repair
Observation: The handsink located in the kitchen near the chicken prep area was noted in poor repair.
Correction: Repair and maintain all plumbing components and fixtures of the hand sink.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the kitchen area near the chicken prep station.
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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities in the employees rest-room were unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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04/15/2015 | Routine | |
Transfer CFM certificate to the Chesapeake Health Department.
- 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.
- 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods at top portion of cold holding make unit are cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- 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: Obtain a bleac test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3 compartment sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The door to the ice machine and the sugar bin was observed in a state of disrepair and damaged.
Correction: Repair the door and the bin to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards 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.
- 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: wire racks, interior of ice machine, sugar bin
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Cleaned 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
Observation: Pans were found stored under prep table and have accumulations of dirt and splash.
Correction: Store pans in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following are in need of cleaning:
floor in dry storage area, floors and walls througout the 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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09/19/2014 | Routine | |
Recommend the boxes used to store the food sleeves not be stored next to the fryer. Provide a proper storage unit and replace the boxes with approved containers.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Egg wash cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Ice was added and temperature dropped to 35 degrees within 20 minutes.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) Cooked chicken in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Food Contact Surfaces - Cleanability*
Observation: The lid to the sugar bin contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the lid 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the cold holding units.
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 - Cutting Surfaces (repeated violation)
Observation: The cutting board 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.
- 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: exhaust hood filters, edges of the two drawer unit, outside surface of the sugar bin, and the unused grill machine in the storage room.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior surfaces of 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 machine 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 - Cooking and Baking Equipment
Observation: The food contact equipment surface of the bread/bun warmer is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the bread/bun warmer to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Equipment and Utensils, Air-Drying Required
Observation: 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.
- Physical Facilities in Good Repair
Observation: Floor tile is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of HAZARDOUS PRODUCT 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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04/23/2014 | Routine | |
Transfer ServSafe certificate to Chesapeake CFM certificate.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) leftover chicken nuggets in the refrigeration unit are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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 (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: bun toaster, fire control sprinkler above cookie prep station.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system over basket fryer are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing sink noted in need of cleaning.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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10/21/2013 | Routine | |
Good temperature control observed. Health Permit Issued.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink, 3-compartment sink, and food prep sink all observed in need of re-sealing to adjoining walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The door to the bulk ice machine was observed in a state of disrepair.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces
Observation: Some cutting board(s) observed 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.
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06/14/2013 | Routine | |
Overall good food safety practices observed.
- 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: frosty machine nozzles
Correction: Clean and sanitize these surfaces for food contact.
- 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 the bun toaster, exterior of the bulk sugar bin, interior of the chicken thawing reach in refrigerator
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall surfaces behind the lemonade machine 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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03/06/2013 | Routine | |
Restaurant representatives - add corrected or new information about Jnc Greenbrier Llc Chick-Fil-A, 1401 Greenbrier Pkwy. 2010, Chesapeake, VA 23320 »