- Critical: Person in Charge - Assignment of Responsibility*
Observation: No certified manager provided at the time of inspection.
Correction: The permit holder shall provide a Chesapeake registered, certified manager to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses.
- 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 new quaternary ammonium 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: Reach in freezer at front counter noted in need of defrosting. Ice scoop holder in store room and plastic bin of utensils in snack bar need cleaning.
Correction: Clean and sanitize these surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Snack bar ceiling and baseboards, one store room floor 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.
|
01/28/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods cold holding at improper temperature in the walk in cooler
Correction: Discard the following food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria: 3 TUBS OF SOUR CREAM, +/- 6 CASES OF MOZZARELLA CHEESE, 3 CARTONS OF ICE CREAM DRINK BASE, 1 PACKAGE OF HOT DOGS, 3 BAGS OF CHEDDAR CHEESE, 3 BLOCKS OF AMERICAN CHEESE, 1 BOX OF CREAM CHEESE, 1 BOX OF NONDAIRY TOPPING. .
- Physical Facilities in Good Repair
Observation: Some water damaged ceiling tiles observed in dry storage room. Wall in same room not finished to be smooth, nonabsorbent and easily cleanable.
Correction: Replace damaged ceiling tiles. Finish painting wall to provide a nonabsorbent, easily cleanable surface. 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: Snack bar ceiling, area above the three compartment sink, store room floor 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.
|
08/20/2015 | Routine | |
Certified manager-Jane A. Ancheta, 0025-14, 11/11/2016.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Equipment - Good Repair and Proper Adjustment
Observation: Countertop by pizza assembly station was observed in a state of disrepair.
Correction: Repair the countertop to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment
Observation: Pizza screens observed in a condition that prevents easy cleaning.
Correction: Replace pizza screens or restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. *New ones ordered
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of food deposits or other soil on the following: drawer unit under grill, small freezer.
Correction: Clean and sanitize these surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: Physical structure not maintained in good repair: two lights out in store room
Correction: loose caulk in exhaust hood .
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor in store room and walk in, a few ceiling tiles in snack bar 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment: old beer box.
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.
|
02/09/2015 | Routine | |
*POST THE CHESAPEAKE MANAGER CERTIFICATION IN THE CUSTOMERS' VIEW. HEALTH PERMIT RENEWED.
- Hair Restraints - Effectiveness
Observation: Employee 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
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Temperature measuring devices provided do not meet requirements for range and increments.
Correction: Obtain at least one food temperature measuring device with a range of 0-220F in two degree increments 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: Quaternary Ammonium sanitizing solutions used in wiping cloth buckets and dish sink were not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
|
08/05/2014 | Routine | |
*REPEAT- PROVIDE A CHESAPEAKE REGISTERED, CERTIFIED MANAGER FOR THE FACILITY. POST THE CERTIFICATE IN THE CUSTOMERS' VIEW. Do not line beer box with cardboard.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed foods not protected from potential contamination because it was not in packages, covered containers, or wrapped:
-open tea pitcher
-open, exposed bags of food in reach ins
-open cans of beverages in beer box
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
Provide an approved, enclosed tea container.
- Food Storage Containers - Identified with Common Name of Food
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.
- Warewashing Equipment, Cleaning Frequency
Observation: The compartments, drainboards, and dish rack at three compartment sink are heavily soiled.
Correction: Clean the sink compartments, drainboards, and equipment: 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the following: sauce dispensers pizza screens, turbo oven, cheese and chili dispensers, refrigerator interiors, grill stand, bar glass racks,.....
Correction: Clean and sanitize these surfaces for food contact.
- Plumbing System Maintained in Good Repair
Observation: No cold water supplied at front hand sink.
Faucet at bar glass sink observed leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container or paper towels at the bar hand sink.
Correction: Provide paper towels and a refuse container at the bar hand sink.
- Physical Facilities in Good Repair (repeated violation)
Observation: Physical structure is not maintained in good repair:
-damaged ceiling tiles in store room
- peeling caulk in the exhaust hood
-one light out in store room.
Correction: Replace damaged ceiling tiles.
Scrape and recaulk seams in the exhaust hood.
Repair store room light.
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: Bar and store room floors, bar ceiling tiles and high 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment: several pieces of broken equipment.
Correction: Remove all broken equipment 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.
|
02/05/2014 | Routine | |
Must provide a Chesapeake registered, certified manager for the facility. Post the certificate in the customers' view. Defrost the low boy freezer. Completely remove old date labels from food containers and wash, rinse, and sanitize before filling.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Physical Facilities in Good Repair (repeated violation)
Observation: Physical structure is not maintained in good repair: 1. damaged ceiling tiles in store rooms, 2. backside of service counters in need of cleaning and painting.
Correction: 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: Floors under equipment 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.
- Pests - Controlling Pests*
Observation: Fruit flies observed in the bar.
Correction: Clean and treat for fruit flies. Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
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 - Common Name/working Containers of Toxics* (repeated violation)
Observation: Spray bottle labeled sanitizer contained quat product at full strength, not at a safe concentration.
Correction: Ensure that stock quat sanitizer is labeled and stored in a manner that staff will not presume it is premixed to 150-400ppm. Identification of these containers helps prevent the dangerous misuse of the contents.
|
07/29/2013 | Routine | |
Post Chesapeake Manager Certification in the customers' view.
- 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.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the refrigerated drawers. Thermometer in one freezer is broken.
Correction: Provide a temperature measuring device in the front of all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination(lids sitting on dusty soda dispensers, cups sitting on rubber mat exposed to potential contamination).
Correction: Store single service items in its original protective packaging or inverted in an APPROVED dispenser.
- Physical Facilities in Good Repair
Observation: Some store room ceiling tiles are not maintained in good repair.
Correction: 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: Snack bar and store room floors 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.
|
01/31/2013 | Routine | |
- 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.
|
02/13/2012 | Risk Factor Assessment | |
Restaurant representatives - add corrected or new information about Amf Chesapeake Lanes, 112 Medical Pkwy. E, Chesapeake, VA 23320 »