Permit displayed. Certified food manager (CFM) present. Active managerial control observed. Spoke with the CFM regarding the following: 1) Written employee health policy (FDA Form 1B provided) 2) Transfer current ServeSafe certificate to Chesapeake Certified Food Manager's certification 3) Keep dumpster lids shut 4) Implement a dented can policy.
Health department permit issued.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The non food contact surface of the bottom shelf of the prep cart is not corrosion resistant, non absorbent, and/or smooth.
Correction: Non food contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and non absorbent.
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: The food contact surfaces of the pitcher and the bus tub are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the pitcher and the bus tub 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.
- Nonfood Contact Surfaces
Observation: The wooden non-food contact surfaces of the make line counters are not sealed and have cracks and chips.
Correction: Laminate these wooden non food contact surfaces of the make line counters, and reseal cracks and chips to make the surfaces to be smooth and easily cleanable.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Bus tubs 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at across the cash register is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary ammonium sanitizer (wiping cloth solutions and three compartment sink) being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize quaternary ammonium sanitizer at the proper concentration that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces.
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10/30/2015 | Routine | |
Transfer Certified Food Managers Certificate to Chesapeake. Permit Issued.
- 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the bottom shelf of the prep tables in the back are not corrosion resistant or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Resurface or replace equipment as needed to keep it smooth, durable and easily cleaned.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Food storage containers 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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the front hand sink is leaking and there is a small drip at the back handsink from the faucet.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: Observed some broken tiles in facility.
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: The floor in front of and under the cooking, frying equipment was 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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04/16/2015 | Routine | |
No CFM certificate currently posted or available,. Provide Chesapeake CFM certificate and post in the view of the customer.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The bottom of the prep tables are 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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet and the flood rim level of the 3 compartment sink and the walk in refrigerator condensation drip is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Critical: Backflow Prevention, Air Gap*
Observation: The diameter of the air gap between the water supply inlet and the flood level rim of the veggi sink is less than 1 inch.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- 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
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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06/30/2014 | Routine | |
Restaurant representatives - add corrected or new information about Moe's Southwest Grill, 717 Eden Way N 620, Chesapeake, VA 23320 »