Chesapeake Conference Center, 700 Conference Center Dr, Chesapeake, VA 23320 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Chesapeake Conference Center
Address: 700 Conference Center Dr, Chesapeake, VA 23320
Type: Full Service Restaurant
Phone: 757 382-2500
Total inspections: 9
Last inspection: 01/26/2016

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Inspection findings

Inspection date

Type

Noted use of date marking and spot cleaning around facility. Permit issued.
  • Nonfood Contact Surfaces (repeated violation)
    Observation: The nonfood contact surface of the walk in refrigerator floor is not designed or constructed to be easily cleanable.
    Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Wall behind dishwasher and kitchen floors are noted in need of cleaning.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean.
01/26/2016Follow-up
Permit is expired since 7/31/15. New permit renewal given to PIC. Follow up inspection needed before the permit is given. Ensure all equipment is working correctly and holding adequate temperatures before placing the food back into the cooling units. Ensure all granular powders and liquids not in their original containers are labeled.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Food in the dairy walk in is cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
    Observation: The prepared ready-to-eat (RTE) food in the refrigeration units are 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.
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
    Observation: Multiple fruits and vegetables in the walk in unit had spoiled and not ben discarded.
    Correction: Discard the food at this time.
  • Nonfood Contact Surfaces
    Observation: The nonfood contact surface of the walk in refrigerator flooe is not designed or constructed to be easily cleanable.
    Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ice machine interior.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the out door walk in refrigerator gaskets and areas around the grill have 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.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Wall behind dishwasher and kitchen floors are noted in need of cleaning.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean.
  • Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
    Observation: Intake and exhaust air ducts in the dry storage area 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
01/06/2016Routine
permit inspection
  • Non-Food Contact Surfaces
    Observation: The bar dump bins in utility room and racks in dry storage need cleaning
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Physical Facilities in Good Repair (repeated violation)
    Observation: Floor eroded in front of ice machine and cook line is 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: The following need cleaning:
    -wall at dish machine
    -wall and floor at fryer/steamer

    Correction: clean
08/05/2015Routine
Permit issued
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • Hair Restraints - Effectiveness
    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: 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 (ex: 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.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The prepared ready-to-eat (RTE) FOOD, cut broccoli and cut melons, 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.
  • Warewash Machines, Temperature Measuring Devices (repeated violation)
    Observation: The temperature measuring device for the rinse tank of the warewashing machine is not operating.
    Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
  • Warewashing Equipment, Cleaning Frequency
    Observation: The interior and exterior surfaces of the mechanical warewashing machine are soiled with food debris and limescale that may decrease the effectiveness of the unit.
    Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
  • Plumbing System Maintained in Good Repair
    Observation: Observed leak in plumbing connection at three compartment sink.
    Correction: Repair and maintain all plumbing components and fixtures.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Observed grease build-up underneath grill and fryer units in the kitchen, storage racks in the dry storage area, and wall between grill and warewashing 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.
01/12/2015Routine
Permit issued
  • Warewash Machines, Temperature Measuring Devices
    Observation: The temperature measuring device for the dish machine tank of the warewashing machine is not operating. Rinse temp reads 156* although temperature strip confirmed 180* reached during cycle
    Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
  • 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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Rolling racks, inside stoves, under prep tables need cleaning
    Correction: Clean
  • Light Bulbs Protective Shielding
    Observation: Light cover in mop area is damaged
    Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
  • Physical Facilities in Good Repair
    Observation: Floor is corroded in some areas
    Correction: Replace or Repair to maintain surface as smooth, durable, and easily cleanable
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The following are in need of cleaning:
    -wall under and behind fryer
    -wall below and behind dish machine

    Correction: Clean
03/14/2014Routine
  • Equipment - Good Repair and Proper Adjustment
    Observation: Floor in walk-in was observed in a state of disrepair and damaged.
    Correction: Repair the floor 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 floor, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Large and small mixer.
    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:Vulcans, Flavor holder, grill, oven, fryers, walk-in freezer floor, 3-compartment sink, and can opener and holder. Clean and descale the ish machine.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Floors under the cook line and the wall behind the fryer 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.
  • Mops - Drying Mops
    Observation: Mops not hung up to air dry. Empty mop buckets.
    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.
11/07/2013Routine
Permit issued.
  • 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 (ex: 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.
  • Food Storage Containers - Identified with Common Name of Food (corrected on site) (repeated violation)
    Observation: Unlabeled food containers.
    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.
  • Equipment - Good Repair and Proper Adjustment (corrected on site)
    Observation: Spatulas were observed in a state of disrepair and damaged.
    Correction: Repair the Spatulas 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 spatulas, 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 dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Small mixer (corrected), plastic clean plate covers, small ice machine in hall..
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Toilet Room Receptacle Covered
    Observation: No covered recepticle in ladies employee rest room
    Correction: Provide a covered recepticle.
  • Physical Facilities in Good Repair (repeated violation)
    Observation: Produce walk-in floor is 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
    Observation: Floor behind cook line 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.
07/09/2013Routine
  • Food Storage Containers - Identified with Common Name of Food (repeated violation)
    Observation: Unlabeled food containers. Lids marked, but on wrong 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.
  • Utensils - In-Use - Between-Use Storage
    Observation: Dispensing utensils improperly stored between uses( bulk scoops).
    Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The door gasket to the walkin is in poor repair.
    Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: can opener, small mixer..
    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: Hot boxes, friers, clean lid container, small ice machine..
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Refuse - Covering Receptacles
    Observation: Dumpster or outside refuse container was open or uncovered.
    Correction: Cover all waste containers when not in continuous use.
  • Physical Facilities in Good Repair (repeated violation)
    Observation: Veg. walkin cooler floor rusted. is not maintained in good repair
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Critical: Toxics - Common Name/working Containers of Toxics*
    Observation: Working containers of sray bottles of cleaning agents 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.
01/25/2013Routine
Recommend installing dump stations in the back hall. Violations discussed for correction.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
    Observation: Some ready-to-eat prepared foods in the freezer were not properly dated for disposition after opening.
    Correction: Mark a 24 hour "consume by" date once the food is thawed. Prior to freezing once opened, indicate the length of time the food was held refrigerated which is 7 days or less at 41°F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41°F minus the refrigeration time before the food was frozen.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of grease deposits or other soil on the following food contact surfaces: knife holder, plate covers, underside of shelving at prep table, exterior of the fryer, dishcart, and produce walk in cooler racks.
    Correction: Clean and sanitize these surfaces for food contact.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
    Observation: Clean ice buckets and pitchers were observed stored with the food-contact surface facing upward.
    Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Ice scoop at the kitchen ice maker was observed stored unprotected on top of the machine.
    Correction: Store ice scoops in the original protective package to protect from contamination until used.
  • Plumbing System Maintained in Good Repair
    Observation: Plumbing connections under the pre-rinse sink are leaking.
    Correction: Plumbing systems and components shall be maintained in good repair.
  • Lighting, Intensity (corrected on site)
    Observation: Less than 10 foot candles of light was noted in the outdoor walk in cooler.
    Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • Physical Facilities in Good Repair (repeated violation)
    Observation: Areas of the kitchen floor and walk in coolers 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: Walk in floors, fan guards, and some wall surfaces in walk-ins, high wall areas, and kitchen ceiling vents 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.
02/22/2012Routine

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