Acquire test strips in order to test the concentration of the sanitizer solution. Check the temperature of the cold holding equipment regularly to ensure it is holding below 41 degrees F. If the equipment is not capable of doing so, then repair or replace the equipment, and move the food to a working cold holding unit in the mean time. Discussed with PIC the need for a CFM certification. Will email the new 2016 CFM schedule.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food items stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Food in combo refrigerator in kitchen 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.
- Warewashing - Manual Warewashing, Sink Compartment Requirements (repeated violation)
Observation: There is no 3-vat sink located in the establishment.
Correction: Install a 3-vat sink allowing employees to manually wash, rinse, and sanitize equipment and utensils.
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01/04/2016 | Routine | |
provide proof of current cfm
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed cheese and ham in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: There is no 3-vat sink located in the establishment.
Correction: Install a 3-vat sink allowing employees to manually wash, rinse, and sanitize equipment and utensils.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the kitchen
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: disposable towel located on opposite counter increasing possibility of contamination of counter or food contact surfaces with dripping hands
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. Move towels close to hand sink
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05/20/2015 | Routine | |
Permit issued
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: wall and ceiling above refrigerator need cleaning
Correction: Clean
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05/20/2014 | Routine | |
Looks Great.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the reach-in unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
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08/15/2013 | Routine | |
Permit issued
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The handwashing facility located at the two compartment sink is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the clean equipment preventing its use.
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05/31/2013 | Routine | |
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