Active managerial control observed. Facility organized and clean. Spoke with CFM regarding certified food managers certificate. Awaiting test results from CHD course exam. No violation noted during this evaluation. | 12/21/2015 | Routine | |
Permit displayed. Certified Food Manager certificate could not be found. Previous violations corrected. Active managerial control observed. Facility organized and clean. Spoke with CFM regarding general sanitation practices.
- 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
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07/21/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Foods in the oven and the warmer are hot holding at improper temperatures.
Correction: Hot hold all potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The woven straw basket used for the plastic utensils is not easily cleanable, nonabsorbent, and/or smooth.
Correction: Provide a utensil holder that can be washed, rinsed, and sanitized. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: Several muffin pans observed rusty, in a state of disrepair.
Correction: Remove/replace rusty pans to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
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01/23/2015 | Routine | |
Looks Great!
- Thawing (corrected on site)
Observation: Improper methods used to thaw corn dogs. and chicken nuggets.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- 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: Kenmore chest freezer needs defrosting.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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07/11/2014 | Routine | |
Looks good!!
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Mustard;Elevate food storage onto approved shelving with minimum 6" legs or casters.
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03/05/2014 | Routine | |
Nice Job.
- Equipment - Good Repair and Proper Adjustment
Observation: Window frame in poor repair.
Correction: Repair window frame.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Interior chest freezer in need of cleaning.
Correction: Defrost freezer.
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09/09/2013 | Routine | |
Transfer CFM certificate to Chesapeake. Good job. Health Permit issued. No violation noted during this evaluation. | 03/01/2013 | Risk Factor | |
No violation noted during this evaluation. | 02/24/2012 | Risk Factor Assessment | |
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