- Equipment - Good Repair and Proper Adjustment
Observation: The can opener is rusty.
Correction: Remove/replace the rusty can opener. Can opener blades must be kept clean and sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Some kitchen wall and baseboard areas 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Some working containers of cleaner 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.
|
12/08/2015 | Routine | |
Good job.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Non-Food Contact Surfaces
Observation: The area under the grill, top edge of dish sinks, and the backside of the bar have accumulations of food debris or other soil.
Correction: Clean all surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Rest room exhaust fans, some kitchen wall areas 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.
|
08/11/2015 | Routine | |
HEALTH PERMIT RENEWED. *Ensure prepared back up foods are maintained >135F until moved to the steam table. **Monitor small sandwich unit closely to ensure foods are maintained <41F at all times.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cheese in the top of the large sandwich unit and french fries in the small sandwich unit cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Keep lids closed when not in use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Low wall and baseboard areas(bar, storeroom, 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.
|
04/06/2015 | Routine | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed tortillas not protected from possible contamination because they were not in packages, covered containers, or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Food - Miscellaneous Sources of Contamination
Observation: Trash bag used for corn husk storage.
Correction: Use food grade storage bags. Protect food from miscellaneous sources of contamination.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Some prepared ready-to-eat (RTE) foods in the refrigeration unit were not properly dated for disposition.
Correction: Mark the name and "consume by" date or "prep" 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 - Good Repair and Proper Adjustment
Observation: Walk in door handle in a state of disrepair.
Scale is rusty and the blender base is chipped.
Correction: Door handle has been ordered.
Resurface rusty scale and chipped blender base to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
|
12/30/2014 | Routine | |
- Utensils - In-Use - Between-Use Storage
Observation: Food scoops observed laying with handles in food in bins.
Correction: Store scoops with the handle up out of the food to prevent contamination from hands.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of other foods.
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 deposits or other soil on the following food contact surfaces: ice maker, beer tubing in walk in.
Correction: Clean and sanitize these surfaces.
- Physical Facilities in Good Repair
Observation: Caulk along top of dish sinks is not maintained in good repair
Correction: Scrape, clean, and recaulk top edge of sinks. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Beer cooler floor, stool, and fan guards 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.
|
09/22/2014 | Routine | |
- Hair Restraints - Effectiveness (corrected on site)
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: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of food.
Correction: Do not reuse manufacturer containers for other food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The pots washed at the three compartment sink were not sanitized.
Correction: After washing and rinsing, ALL food contact equipment MUST be SANITIZED before coming in contact with food and before use. *Provide sink stoppers for each sink.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the bar hand sink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
|
06/19/2014 | Routine | |
Good job! Health Permit renewed.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) flan and cheese dip in the refrigeration units were 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
Observation: Observed accumulations of food deposits or other soil on some walk in racks.
Correction: Clean and sanitize these surfaces for food contact.
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
|
03/18/2014 | Routine | |
Good food safety and sanitation practices.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service containers were observed reused as food scoops.
Correction: Discontinue the reuse of single-use containers as food scoops. Provide approved reusable scoops with a handle.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working container of cleaner 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.
|
12/12/2013 | Routine | |
Good sanitation and organization. Staff using good food safety practices.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) portioned pork 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface behind the bar near the trash receptacle has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: Faucet in food prep sink observed in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls, fans, and floor in the beer walk-in cooler 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
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.
|
09/18/2013 | Routine | |
- Critical: Hands and Arms - Clean condition* (corrected on site)
Observation: Food employee washing gloved hands.
Correction: Instruct all food employees to discard gloves, wash hands and put on a new pair whenever contaminated.
- 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.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Manufacturer container(cardboard box) observed reused for the storage of unwrapped chips.
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 (repeated violation)
Observation: Observed accumulations of food deposits or other soil on the: stove drip trays, grill stand, some exhaust filters.
Correction: Clean these surfaces.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (men's room)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site) (repeated violation)
Observation: Employees are not using personal belonging storage area provided.
Correction: Store employees' personal items in a seperate designated area or lockers.
|
06/20/2013 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor 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: The chlorine test kit is missing the colr chart.
Correction: Obtain a complete chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the following: small sandwich unit, spice shelves, shelves and cabinets in front counter area, reach in freezer.
Correction: Clean and sanitize these surfaces.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the three compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall at the dishwasher and 3 compartment sink 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.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Employees are not using the designated coat storage area provided.
Correction: Employees should use the desiganted storage area provided.
|
03/21/2013 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employee observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Physical Facilities in Good Repair
Observation: Physical structure not maintained in good repair: a number of lights burned out: walk in, exhaust hood, store room, back door.
Waterstained ceiling tile.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
12/12/2012 | Routine | |
Restaurant representatives - add corrected or new information about Mi Hogar, 801 Battlefield Blvd. N, Chesapeake, VA 23320 »