Carrington Place Of Chesapeake, 1017 George Washington Hwy. N, Chesapeake, VA 23323 - Adult Care Home Food Service inspection findings and violations



Business Info

Restaurant: Carrington Place of Chesapeake
Address: 1017 George Washington Hwy. N, Chesapeake, VA 23323
Type: Adult Care Home Food Service
Phone: 757 485-5500
Total inspections: 10
Last inspection: 01/29/2016

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Inspection findings

Inspection date

Type

CFM certificate must be posted in plain view of the consumer. Director to send a copy of valid CFM certificate to EHS. Facility is to undergo renovations soon. Advised Director to submit plan review for kitchen renovations.
  • Equipment - Cutting Surfaces (corrected on site)
    Observation: The cutting board(s) in the kitchen 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.
    New cutting boards have already been ordered.
  • 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: Plate holder
    Correction: Maintain nonfood-contact surfaces of equipment clean.
01/29/2016Routine
Ware wash not currently sanitizing. Advised Director to have employees wash in ware wash then sanitize in the three compartment sink.
  • 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: Seals on the walk-in freezer
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Critical: Equipment - Food Contact Surfaces and Utensils
    Observation: Food containers observed with food debris in the clean rack.
    Correction: Clean and sanitize containers when empty to prevent cross-contamination.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Floors in the dry storage 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.
10/05/2015Routine
Recommended not cleaning the walk-in cooler with the door left open. CFM schedule provided. Health Permit Renewed.
  • 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: Interior of ovens and catch tray for stove.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Floor and Wall Junctures, Coved, and Enclosed or Sealed
    Observation: Floor and wall juncture in the chemical room to the right of the utility sink not sealed. Tile missing in doorway to warewash room.
    Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at the hand washing lavatory in the warewash room.
    Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The following areas noted in need of cleaning: Floor behind cooking equipment, wall behind coffee counter, and ceiling tiles need cleaned.
    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: Intake and exhaust 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.
06/17/2015Routine
Employee Health Form provided. CFM schedule provided.
  • Food - Miscellaneous Sources of Contamination
    Observation: Observed Mold inside ice machine.
    Correction: Clean Ice machine to remove mold.
  • 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: Floor in walk-in freezer and ceiling fan in dishwash area.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Plumbing System Maintained in Good Repair
    Observation: Plumbing connections under the 3 compartment sink is leaking.
    Correction: Plumbing systems and components shall be maintained in good repair. Maintenance came to assess the leak while inspector was still present.
  • Physical Facilities in Good Repair
    Observation: Broken wall tiles noted behind the grill.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
    Observation: Floors in the dry storage 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.
03/10/2015Routine
Very clean, organized and maintained facility. Health Permit Renewal issued.
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: A food employee failed to wash his or her hands or change gloves between loading soiled dishes and putting away clean dishes in the dish machine room.
    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.
  • Food Contact Surfaces - Cleanability*
    Observation: The food contact surface of the spatulas and several coatings on utensil handles are not smooth and it contains cracks, chips, or pits that can not be easily cleaned.
    Correction: Replace the utensils 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.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Door handle coating on the Vulcan oven was observed in a state of disrepair and damaged.
    Correction: Repair the handles 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 handles, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: sheet trays
    Correction: Clean and sanitize these surfaces for food contact.
  • Physical Facilities in Good Repair
    Observation: Wall tiles behind the three compartment sink, crack along floor and coving edge in the dish machine area, and lower wall in the spare equipment storage room is not maintained in good repair
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
07/29/2014Routine
  • Critical: Package Integrity* (corrected on site)
    Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants: dented food cans.
    Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 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: top of dishwashing unit, interior of walk-in refrigerator floor, interior of microwave (ceiling of microwave interior).
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Lighting, Intensity
    Observation: Less than 50 foot candles of light was noted in the dishwasher area. Light bulbs need to be replaced.
    Correction: Replace light bulbs. Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Walls and floors behind kitchen equipment, ceiling, and light fixtures 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.
02/26/2014Routine
After lunch period manager went to other facility to grab sanitizer refill for dishwashing unit.
  • Temperature Measuring Devices - Food
    Observation: The food temperature measuring device (degrees F) located in the Chef's thermometer is not accurate.
    Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
    Observation: The dishwashing unit has run out of chlorine sanitizing solution and there are no refills readily available.
    Correction: Utilize 3-compartment sink until sanitizing solution can be replaced in the dishwashing unit.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: The following utensils were observed soiled to sight and touch: scoops in top drawer.
    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: upper interior of microwave, metal storage racks, and drawers for storing multi-use utensils.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
11/20/2013Routine
Certified food manager will be required to transfer their certificate to Chesapeake. Corrective actions initiated during the inspection. Health Permit Renewal issued.
  • Food Contact Surfaces - Cleanability* (corrected on site)
    Observation: Utensil handles melted and several spatulas in poor condition.
    Correction: Utensils will be surveyed and replaced as needed. Damaged spatulas were discarded during the inspection.
  • Equipment - Cutting Surfaces
    Observation: The cutting boards are stained, 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* (corrected on site)
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Can opener, glasses and slicer.
    Correction: Clean and sanitize these surfaces for food contact.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Sheet trays
    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: Storage drawers and hot plate warmer units.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
    Observation: 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.
  • Lighting, Intensity (corrected on site)
    Observation: Light in the walk in freezer and lights under the exhaust hood not working.
    Correction: Replace light bulbs
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floors under equipment, shelving, and along the floor and wall seams throughout the facility 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: Numerous flies throughout the kitchen. Air curtains and a wall mounted light trap in the dish machine area are operational.
    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.
07/19/2013Routine
Segregate dented cans. Dishmachine wash and rinse temperatures observed at 118F. Chlorine measured at 100 ppm. Booster heater being installed at 3pm today. Please fax service report to 382-8713.
  • 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.
  • Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
    Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 118F.
    Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
  • Physical Facilities in Good Repair
    Observation: Observed paint peeling in men's restroom. Observed wall tile damaged near walk in refrigerator.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
03/08/2013Routine
Date labeling looking very good. Facility is being well maintained - Very nice job.
  • 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: Gaskets on walk ins interior of microwave and ice maker.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Physical Facilities in Good Repair (repeated violation)
    Observation: Tiles in the dishroom are not maintained in good repair
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
11/09/2010Routine

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