Permit expired in January 2016. Renewal application and renewal notice left with PIC. Get new permit as soon as possible. Fix Permacold refrigerator before any food is stored within it. Refrigerator is holding between 50-53 degrees and needs to be below 41 degrees F. Food grade bags needed in cold holding unit.
- Critical: Galvanized Metal, Use limitations* (repeated violation)
Observation: A galvanized metal food cans is being used to store acidic foods.
Correction: Discontinue use of galvanized metal as a food contact surface with acidic foods to prevent heavy metal contamination.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the bottom of the display refrigerator is a piece of wood which is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Single-service items (bread bags) were observed reused for the storage of food.
Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- 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 three door freezer, refrigerator racks and doors and gaskets of cold holding units.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Intake and exhaust in the employee restroom 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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02/03/2016 | Follow-up | |
PIC given re-application form. Re-inspection to be conducted in 4 weeks before permit will be given (on or around 2/3/16). Remove unused refrigerator in the back of the kitchen, if it will no longer be used. Ensure dumpster bins are remained close to deny harborage to pests.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Unwrapped or uncovered food in the refrigerators and freezers.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Reheating for Hot Holding*
Observation: The sweet and sour sauce was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Food in two sliding door dispolay case are cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Galvanized Metal, Use limitations* (repeated violation)
Observation: A galvanized metal food cans is being used to store acidic foods.
Correction: Discontinue use of galvanized metal as a food contact surface with acidic foods to prevent heavy metal contamination.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the bottom of the display refrigerator is a piece of wood which is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Can Openers (corrected on site)
Observation: The can opener blade is not easily removable. Can opener is extremely rusted and should no longer be used.
Correction: Provide a can opener with an easily removable blade to allow for frequent cleaning and blade replacement.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Single-service items (bread bags) were observed reused for the storage of food.
Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- 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 three door freezer, refrigerator racks and doors and gaskets of cold holding units.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen floors noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust in the employee restroom 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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01/06/2016 | Routine | |
Pest control operations are current. Photo taken to update facility folder. Health Permit Renewed.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees 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
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Unwrapped or uncovered food in the walk-in cooler and prep unit.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the interior of the permacold has wood which is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
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10/01/2015 | Follow-up | |
Transfer CFM certificate to Chesapeake. Pest control contract needed. Health Permit NOT renewed at this time.
- Critical: Employee Health
Observation: Observed an employee with on open wound on the arm with no cover.
Correction: The person in charge need to ensure all wounds are covered to prevent food contamination.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Hair Restraints - Effectiveness
Observation: Employees 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
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the walk-in cooler and prep unit.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
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.
- Critical: Galvanized Metal, Use limitations* (corrected on site)
Observation: A galvanized cans is being used in contact with acidic foods for food storage.
Correction: Discontinue use of galvanized metal as a food contact surface with acidic foods to prevent heavy metal contamination.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the interior of the permacold has wood which is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers (wonder bread bags) were observed reused for the storage of meats in the freezer.
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 dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:cooling units, shelves, microwave exterior, fan, and seals on coolers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Light Bulbs Protective Shielding
Observation: Light bulbs in kitchen 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: All floors, walls, and ceilings noted in need of cleaning especially under and behind equipment.
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. (old and broken equipment that is no longer in use.)
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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09/28/2015 | Routine | |
Bring ServSafe certificate to Chesapeake Health Department to transfer
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. utensils stored in water
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.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: food in bags and container uncovered in store room
Correction: store protected in food grade containers
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following cold holding at improper temperatures:
-egg rolls in display 48*
-milk in display 47*
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. CORRECTED DURING INSPECTION
- Single-Service and Single-Use Articles, Use Limitation
Observation: plastic biscuit bags used for storage of food
Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Non-Food Contact Surfaces
Observation: The following need cleaning:
-cart beside fryer
-sides of fryer
-bottom shelves of prep tables
-pipes at cookline
-outside of coolers
-shelves in dry storage
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. Coffee filters sotred uncovered
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following are in need of cleaning:
-walls at utility room
-walls at back storage room
-walls by back door
Correction: clean
- 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.
- Critical: Toxics - Restricted Use Pesticides - Criteria* (corrected on site)
Observation: Observed can of Raid bug spray in utility room.
Correction: Utilize restricted use pesticides that meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides
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06/30/2015 | Routine | |
- Critical: Food Contact with Equipment and Utensils* (corrected on site) (repeated violation)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Onions stored in net bag in mop sink
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: There was no sanitizer available in facility for sanitizer bucket or 3 compartment sink. Manager stated she had used last of it night before.
Correction: The person in charge must develop a cleaning regimen that is based on the soil that may accumulate in/on the equipment and have sanitizer available for equipment and wiping cloths.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelf in dry storage, red cart at cook line 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 - Cleaning Frequency and Restrictions
Observation: The following are in need of cleaning:
-doors and light switches to bathrooms
-wall to right of cook line
-wall in back near door
Correction: clean
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09/23/2014 | Routine | |
Permit issued.
Bring ServSafe Certificate to Chesapeake Health Department at 748 North Battlefield Blvd. to register.
- 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.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers.
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.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Pan of eggs stored in mush room container at make table. Food in contact with equipment or utensils that have not been cleaned or sanitized as required.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Bowl of Pork chops on floor. Food on Floor of walk in cooler;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Egg foo young 79* 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.
- Equipment - Good Repair and Proper Adjustment
Observation: shelving in thermacool refrigerator are rusted
Correction: Repair/replace to maintain surfaces as smooth, and easily cleanable
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The following need cleaning:
-pipes at end of wok line
-outside of fryers
Correction: Clean
- Physical Facilities in Good Repair
Observation: Wall in ladies room damaged
Correction: Repair to maintain structure as smooth, durable, and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: vents in ceiling and floor behind broth pot need cleaning
Correction: Clean
- Critical: Pests-Controlling Pests*
Observation: Observed live roach.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. Pest control services are contracted through GetEm. Last service date 3-14-14
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04/02/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the walk-in and large freezer.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located inseveral reach-ins.
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 - 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 - 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: Small fryer, large fryer, large freezer, rice cookers, coke unit reach-in,and Permacool reach-in.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
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 - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor in the storage area, deep sink area, under the fryer and oven, and walls by the mop sink 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.
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11/12/2013 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.MSG;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Nonfood Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the cardboard lining the storage shelves 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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces:Fryer baskets.
Correction: Clean and sanitize these surfaces for food contact.
- 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: Bulk food containers, reach-ins, prep unit, fryer, vent hood, pots and pans
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Rinsing Procedures
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: For CLEAN IN PLACE equipment, a 3-step washing, rinsing, and sanitizing procedure must be observed and properly utilized.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors in the entire kitchen area 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: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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07/22/2013 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Food stored in a commonly wet or soiled location. Food uncovered in walk-in
Correction: Protect food from contamination by storing the food in a clean and dry location.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the shelvesin storage area is not designed or constructed to be easily cleanable. (Cardboard lining the shelves)
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: cleaver with duct taped handle was observed in a state of disrepair and damaged. Gaskets for walk-in and Holiday reach-in need repair
Correction: Repair the cleaver handle, and torn gaskets 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 cleaver, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The large round cutting board is 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: (knives stored on magnetic holder)
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.
- 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 - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under equipment in 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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02/13/2013 | Routine | |
REPEAT: Facility is storing a multitude of unneeded items and is in need of several repairs/replacements and a detailed, enforced cleaning schedule. NOTICE OF VIOLATION, 60 DAY REINSPECTION, CORRECT ALL NOTED VIOLATIONS FOR HEALTH PERMIT RENEWAL.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Soiled or improperly cleaned equipment or utensils used during food preparation.
Correction: Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: The cut or damaged packaging is subject to contamination.
Correction: Prevent cross contamination by protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or partially covered food in the refrigerators.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Gloves - Use Limitation
Observation: Single-use gloves saved for reuse.
Correction: Cease reuse and discard gloves when interruptions occur in the operation.
- Food - Miscellaneous Sources of Contamination
Observation: Uncovered pan of "scrap" liver observed with tape and paper in it in the freezer.
Correction: Discard the liver. Protect all food from miscellaneous sources of contamination.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration units 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) potato salad in the refrigerator, the food should have been discarded weeks 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The many wooden low racks are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Replace low wood racks with approved metal or plastic racks at least 6" tall. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Critical: Food Contact Surfaces - Cleanability*
Observation: Several metal pans, plastic containers, ...are worn out, no longer smooth and contain cracks, chips, or pits that can not be easily cleaned.
Correction: Remove ALL damaged items. 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.
- Warewashing Equipment, Cleaning Frequency
Observation: The compartments and drainboards of the three compartment sink are heavily soiled.
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.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers(plastic containers, bags, jars,....) were observed reused for the storage of other foods.
Correction: Discontinue the reuse of ANY manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: many plastic containers, refrigerator racks, cutting boards and plastic support, prep counters, drawer, carts, dipper well,.....
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the tables, steam table, all shelves, can opener base, ALL cooking equipment(woks, fryers, stove,...), refrigerators, freezer, plastic drawers, .....have accumulations of grime and debris.
Correction: Clean ALL surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The food-contact surfaces of the clean, wet equipment on the drainboard, were not sanitized.
Correction: After cleaning and rinsing of the food-contact surface, ALL equipment MUST be effectively sanitized before coming in contact with food and before use.
- Prohibitions - Single Service
Observation: Single-service or single-use items found stored in the rest room entrance.
Correction: Discontinue storage of single service equipment and utensils in a location subject to contamination.
- Physical Facilities in Good Repair (repeated violation)
Observation: Kitchen ceiling is not maintained in good repair
Correction: REPLACE the many damaged ceiling tiles with APPROVED(washable, smooth, nonabsorbent) ones. 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: Kitchen floor, walls, and vents 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.
- Toilet Rooms and Fixtures - Cleaning Frequency and Restrictions
Observation: Toilet rooms in need of cleaning.
Correction: 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 (repeated violation)
Observation: Mop and bucket of soiled water behind the building. Evidence of waste water on the ground.
Correction: Dispose of mop water in the mop sink only. 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.
- Maintenance Tools - Storing Maintenance Tools
Observation: Cleaning and maintenance tools stored in such a way that could contaminate food or equipment.
Correction: Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing NUMEROUS unnecessary items to the operation or maintenance of the establishment(old equipment, #10 cans, paper egg crates, milk crates, plastic buckets, cardboard barrels, boxes,........
Correction: Remove ALL unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Critical: Toxics - Presence and Use Restriction
Observation: Unnecessary poisonous or toxic materials found in the food establishment: Home pest control spray, car wash,......
Correction: Remove ALL unnecessary poisonous or toxic materials.
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11/09/2010 | Routine | |
Restaurant representatives - add corrected or new information about Mak's Chinese Restaurant, 1330 Poindexter St., Chesapeake, VA 23324 »