Harris Teeter #176, 1216 Greenbrier Pkwy, Chesapeake, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Harris Teeter #176
Address: 1216 Greenbrier Pkwy, Chesapeake, Virginia
Total inspections: 13
Last inspection: Feb 20, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  • 0800 - Critical Chicken wings and chicken tenders stored on trays in cart not properly cooled to 41F within required time.
  • 0820 A 2 - Critical Repeat Potentially hazardous food cold holding at improper temperatures in various coolers.
  • 1320 - There was no temperature measuring device located in the sushi unit and pizza low-boy unit.
  • 2310 - Critical Repeat Handwashing sink in deli department was blocked by sampling stands.
February 20, 2009Routine32Details / Comments
  • 0550 - Corrected During Inspection Pizza paddle stored between oven and counter.
  • 0820 A 1 - Corrected During Inspection Critical Soup hot holding at improper temperatures at salad bar area.
  • 0820 A 2 - Corrected During Inspection Critical Product in malfunctioned deli case and fried shrimp at sushi bar cold holding at improper temperatures
  • 1570 - Deli case was observed in a state of disrepair and damaged and not maintaining potentially hazardous food at proper temperature.
  • 2190 - Water from the handwashing sink at deli was measured at a temperature less than 100F and does not provide adequate water pressure for effective hand washing.
  • 2310 - Corrected During Inspection Critical The handwashing facility located at the bakery/deli department and at the pizza area is blocked, preventing access by employees for easy handwashing.
  • 2890 - Light bulb in sushi/deli department not shielded, coated, or otherwise shatter-resistant.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the pizza area.
  • 3200 - Vent grease drip pan in the hood system are not being maintained in a clean condition.
October 02, 2008Routine--Details / Comments
1800 - Repeat The nonfood contact surface of the coolers have accumulations of grime and debris.April 08, 2008Routine01Details / Comments
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 1320 - There was no temperature measuring device located in some of the reach in refrigerators.
  • 1800 - The nonfood contact surface of the EQUIPMENT has accumulations of grime and debris.
October 16, 2007Routine12Details / Comments
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. NO HAND WASHING OBSERVED BETWEEN TASK.
  • 0450 C - Bowl or utensil without handle used to dispense food. SEEDS.
  • 1100 - The food contact surface of the SEAWEED CONTAINER is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1570 - THE HEAT SEAL COVER was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: INSIDE ALL OF THE REACH IN REFRIGERATORS EXCEPT FOR THE SUSHI REFRIGERATOR.
  • 2000 - Single service items observed unprotected from contamination. LOWER STORAGE SHELF.
  • 2120 - Critical There is not a sufficient water supply to THE HAND SINK.
  • 3340 - Critical Container of WD40 not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 3490 - PERSONAL GEAR STORED WITH FOOD EQUIPMENT.
January 25, 2007Routine36Details / Comments
  • 0160 - Critical NO HANDWASHING OBSERVED DURING THIS INSPECTION. ONE EMPLOYEE CLEANED THE SCALE WITH A DISINFECTANT AND THEN FAILED TO WASH HANDS BEFORE PUTTING ON A NEW SET OF GLOVES AND SERVING THE NEXT CUSTOMER. GLOVES ARE NOT A SUBSTITUTE TO PROPER HANDWASHING.
  • 0200 - Repeat Employees wearing BRACELETS, RINGS, HOOPED EARRINGS, AND WATCHES while preparing food.
  • 0480 - Unlabeled food containers. RICE CONTAINERS.
  • 0820 - Critical CHEF PREPARED FOOD ITEMS cold holding at improper temperatures. FOODS ARE PLACED ON PLATTERS ELEVEATED OFF THE COOLING UNIT.
  • 1450 - Repeat SLICED MEATS AND CHEESE FOR SANDWICHES WERE overstocked. THE TOP SLICES WERE OUT OF TEMPERATURE RANGE.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: COUNTER TOPS UNDER EQUIPMENT AND REFRIGERATOR SHELVES.
  • 3340 - Critical SPRAY BOTTLES OF SANITIZER AND CLEANERS are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
October 16, 2006Routine34Details / Comments
  • 0200 - Corrected During Inspection Repeat Employees wearing jewelry on their arms and hands while preparing food.
  • 1180 - The food temperature measuring device (degrees F) located in the cold chicken display case is not accurate.
  • 1450 - Corrected During Inspection SANDWICH MEAT/CHEESE containers were overstocked.
October 07, 2005Routine03Details / Comments
  • 0200 - Corrected During Inspection Employees wearing wrist watches while preparing food.
  • 0790 - Corrected During Inspection Improper method used to thaw sealed packages of Philly Steaks.
  • 1570 - MEAT SLICER was observed in a state of disrepair and damaged.
  • 1570 - The service panel for the hot/cold display unit is missing.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ROTISSERIE OVENS
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: REFRIGERATION SLIDING DOOR RUNNERS.
  • 1790 - The cavities of the under-counter refrigeration compartments are observed soiled.
  • 3180 - Repeat FLOOR FOR THE ENTIRE DELI ISLAND is noted in need of cleaning. The refrigeration display unit service compartments surrounding the deli island and the floor between the outside wedges of the hot/cold display unit are in need of cleaning
May 18, 2005Routine07Details / Comments
  • 0820 - Critical SAMPLE PIECES OF CHEESE cold holding at improper temperatures.
  • 1320 - There was no temperature measuring device located in the SANDWICH BAR REACH-IN COOLER.
  • 1570 - ANTI-SKID RUBBER FOOTER was observed missing on one of the meat slicer's legs.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ROTISSERIE OVENS
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: FOOD SCALES, SANITIZER BUCKET, FOOT STOOL, REFRIGERATION DOOR RUNNERS, HANDSINK FAUCETS, and the OUTER PANELS OF THE REFRIGERATION EQUIPMENT.
  • 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
  • 2750 - Refuse container in the deli island is soiled an has an accumulation of debris.
  • 3180 - Repeat DELI ISLAND FLOOR and the CERAMIC TILED PARTITION WALL noted in need of cleaning.
February 10, 2005Routine17Details / Comments
  • 0820 - Critical Chicken samplers cold holding at improper temperatures. (REMAINING SAMPLES WERE VOLUNTARILY DISCARDED AND REPLACED)
  • 2810 - Floor or floor covering in DELI ISLAND is not smooth and easily cleanable.
  • 1320 - The temperature measuring device located in the salad display case is not easily readable. (CORRECTED DURING THIS INSPECTION).
October 13, 2004Routine12Details / Comments
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ROTISSERIE OVEN
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: CUTTING KNIFE STORED FOR USE.
  • 0820 - Critical FRIED CHICKEN hot holding at improper temperatures.
  • 3180 - DELI CIRCLE FLOOR is noted in need of cleaning.
June 04, 2004Routine22Details / Comments
  • 0820 - Critical PEPPERONI AND CHEESE PIZZA hot holding at improper temperatures. (DISCARDED)
  • 1780 - Critical Repeat Food contact surfaces of the ROTISSERIE SKEWERS used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  • 2750 - Refuse container in the food preparation area is soiled and has an accumulation of debris on the outer surface.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: MEAT SLICERS
  • 1770 - Critical The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: SERVICE COUNTER BEHIND THE ROTISSERIE OVENS.
  • 1570 - The wrapping station's HOT PLATE COVER was observed in a state of disrepair and damaged.
  • 0480 - Unlabeled food containers.
  • 3340 - Critical Containers of SANITIZER are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
October 14, 2003Routine43Details / Comments
  • 1780 - Critical Food contact surface of the pizza slicer used to prepare potentially hazardous food items was observed soiled with accumulations of food residues.
  • 3030 - No disposable towels were provided at the hand washing lavatory.
  • 1570 - The measuring scale was observed in a state of disrepair and damaged.
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Plastic wrap dispenser, condiment storage cabinet's inner compartment.
April 15, 2003Routine13Details / Comments

February 20, 2009 (Routine)



Violations:
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0800 - Critical Chicken wings and chicken tenders stored on trays in cart not properly cooled to 41F within required time.
    Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • 0820 A 2 - Critical Repeat Potentially hazardous food cold holding at improper temperatures in various coolers.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
  • 1320 - There was no temperature measuring device located in the sushi unit and pizza low-boy unit.
    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.
  • 2310 - Critical Repeat Handwashing sink in deli department was blocked by sampling stands.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
Comments:
Temperature logs to be established and maintained. Cooling method reviewed with store manager for better monitoring of proper cooling practice. Violations discussed for correction. Cooler units were under routine checkup and cooling capacity is restored during inspection.

October 02, 2008 (Routine)



Violations:
  • 0550 - Corrected During Inspection Pizza paddle stored between oven and counter.
    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 140F and the container.
  • 0820 A 1 - Corrected During Inspection Critical Soup hot holding at improper temperatures at salad bar area.
    Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria. Product discarded voluntarily.
  • 0820 A 2 - Corrected During Inspection Critical Product in malfunctioned deli case and fried shrimp at sushi bar cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Products discarded voluntarily.
  • 1570 - Deli case was observed in a state of disrepair and damaged and not maintaining potentially hazardous food at proper temperature.
    Repair the unit 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 unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 2190 - Water from the handwashing sink at deli was measured at a temperature less than 100F and does not provide adequate water pressure for effective hand washing.
    Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100F to allow more effective removal of fatty soils encountered in kitchens.
  • 2310 - Corrected During Inspection Critical The handwashing facility located at the bakery/deli department and at the pizza area is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
  • 2890 - Light bulb in sushi/deli department not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the pizza area.
    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
  • 3200 - Vent grease drip pan in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.
Comments:
Violations discussed for correction. Inspected area included: sushi, deli and pizza. Best practices observed today were: 1) food properly covered and dated, 2) employees wearing proper hair restraints, 3) gloves and utensils used to prevent bare hand contact with ready-to-eat food. Permit renewed.

April 08, 2008 (Routine)



Violation: 1800 - Repeat The nonfood contact surface of the coolers have accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
Comments:
Will be registering with the Chesapeake Health Department the Servsafe certification as Certified Food Managers.Will monitor foods out for sampling under Time as a Public Health Control.

October 16, 2007 (Routine)



Violations:
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    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.
  • 1320 - There was no temperature measuring device located in some of the reach in refrigerators.
    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.
  • 1800 - The nonfood contact surface of the EQUIPMENT has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents, especially in the back part of the cupboards
Comments:
Need to obtain a Certified Food Manager who is available at all times during the Sushi Bar operation.Water temperature for quaternary should be between 75 F and 100 F.

January 25, 2007 (Routine)



Violations:
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. NO HAND WASHING OBSERVED BETWEEN TASK.
    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.
  • 0450 C - Bowl or utensil without handle used to dispense food. SEEDS.
    Use utensil with handle to dispense food.
  • 1100 - The food contact surface of the SEAWEED CONTAINER is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Replace the CONTAINER 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 buildup of food debris.
  • 1570 - THE HEAT SEAL COVER was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair 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 COVER, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: INSIDE ALL OF THE REACH IN REFRIGERATORS EXCEPT FOR THE SUSHI REFRIGERATOR.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2000 - Single service items observed unprotected from contamination. LOWER STORAGE SHELF.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2120 - Critical There is not a sufficient water supply to THE HAND SINK.
    SERVICE CALL WAS MADE DURING THE INSPECTION. MANAGER ADVISED TO HAVE STAFF WASH HANDS IN THE 3 VAT SINK AS A TEMPORARY MEASURE ONLY AND THE HAND SINK IS TO BE OPERATIONAL WITHIN 24 HOURS.
  • 3340 - Critical Container of WD40 not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of HAZARDOUS PRODUCTS must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3490 - PERSONAL GEAR STORED WITH FOOD EQUIPMENT.
    All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
Comments:
All fish used for sushi is from an approved source and farm raised. The two posted certified food manager certificates expired in November 2007. Training schedule was provided to the manager. Reorganize the storage area under the prep table to keep non food items stored separately and under the food items.

October 16, 2006 (Routine)



Violations:
  • 0160 - Critical NO HANDWASHING OBSERVED DURING THIS INSPECTION. ONE EMPLOYEE CLEANED THE SCALE WITH A DISINFECTANT AND THEN FAILED TO WASH HANDS BEFORE PUTTING ON A NEW SET OF GLOVES AND SERVING THE NEXT CUSTOMER. GLOVES ARE NOT A SUBSTITUTE TO PROPER HANDWASHING.
    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.
  • 0200 - Repeat Employees wearing BRACELETS, RINGS, HOOPED EARRINGS, AND WATCHES while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0480 - Unlabeled food containers. RICE CONTAINERS.
    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.
  • 0820 - Critical CHEF PREPARED FOOD ITEMS cold holding at improper temperatures. FOODS ARE PLACED ON PLATTERS ELEVEATED OFF THE COOLING UNIT.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1450 - Repeat SLICED MEATS AND CHEESE FOR SANDWICHES WERE overstocked. THE TOP SLICES WERE OUT OF TEMPERATURE RANGE.
    KEEP THE FOOD ITEM BELOW THE TOP LEDGE OF THE INSERT PANS . Improper food storage temperatures are a major contributing factor to foodborne illness.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: COUNTER TOPS UNDER EQUIPMENT AND REFRIGERATOR SHELVES.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3340 - Critical SPRAY BOTTLES OF SANITIZER AND CLEANERS are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of HAZARDOUS PRODUCTS must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Suggest the chef prepared display case be redesigned to allow for proper cooling of food items. The lower case was well below the required temperature range however the upper case which is lined with a slotted wood frame was monitored high. The pH log was reviewed. Discussed what actions would be needed to use time versus temperature as a public health control. Health Permit Renewal issued.

October 07, 2005 (Routine)



Violations:
  • 0200 - Corrected During Inspection Repeat Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 1180 - The food temperature measuring device (degrees F) located in the cold chicken display case is not accurate.
    Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
  • 1450 - Corrected During Inspection SANDWICH MEAT/CHEESE containers were overstocked.
    Do not overstock food pans. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
Comments:
Documented time instead of temperature will be used as a public health control measure for monitoring the sample meats and cheeses. Do not allow the potentially hazardous foods which will be stored in the self-serve sample cases to remain @ > 41 F for more than 4 hours. Document the initial food temperature of each tray of sample meats/cheeses and the time range each tray is stored in the sample display cases. PERMIT RENEWAL ISSUED

May 18, 2005 (Routine)



Violations:
  • 0200 - Corrected During Inspection Employees wearing wrist watches while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0790 - Corrected During Inspection Improper method used to thaw sealed packages of Philly Steaks.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 1570 - MEAT SLICER was observed in a state of disrepair and damaged.
    Repair the meat slicer 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 meat slicer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1570 - The service panel for the hot/cold display unit is missing.
    Replace the missing service panel.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ROTISSERIE OVENS
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: REFRIGERATION SLIDING DOOR RUNNERS.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1790 - The cavities of the under-counter refrigeration compartments are observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 3180 - Repeat FLOOR FOR THE ENTIRE DELI ISLAND is noted in need of cleaning. The refrigeration display unit service compartments surrounding the deli island and the floor between the outside wedges of the hot/cold display unit are in need of cleaning
    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.

February 10, 2005 (Routine)



Violations:
  • 0820 - Critical SAMPLE PIECES OF CHEESE cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1320 - There was no temperature measuring device located in the SANDWICH BAR REACH-IN COOLER.
    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.
  • 1570 - ANTI-SKID RUBBER FOOTER was observed missing on one of the meat slicer's legs.
    Replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ROTISSERIE OVENS
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: FOOD SCALES, SANITIZER BUCKET, FOOT STOOL, REFRIGERATION DOOR RUNNERS, HANDSINK FAUCETS, and the OUTER PANELS OF THE REFRIGERATION EQUIPMENT.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 2750 - Refuse container in the deli island is soiled an has an accumulation of debris.
    Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
  • 3180 - Repeat DELI ISLAND FLOOR and the CERAMIC TILED PARTITION WALL noted in need of cleaning.
    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.
Comments:
Thoroughly clean and sanitize the meat slicers a maximum time of every 4 hours during deli operations. If potentially hazardous foods are to be placed in covered sample containers and kept refrigerated with ice then a daily temperature log is to be developed and implemented for the displayed food items. Food temperatures for the sample food items are to be monitored and recorded on an hourly basis. The sushi fish is supplied by AFC Sushi Products. The fish arrives to the store in the frozen state. The sushi bar uses a pH meter to monitor the pH of the sushi rice. A pH log is maintained.

October 13, 2004 (Routine)



Violations:
  • 0820 - Critical Chicken samplers cold holding at improper temperatures. (REMAINING SAMPLES WERE VOLUNTARILY DISCARDED AND REPLACED)
    locate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 2810 - Floor or floor covering in DELI ISLAND is not smooth and easily cleanable.
    Repair or replace floor or floor covering to make it smooth and easily cleanable.
  • 1320 - The temperature measuring device located in the salad display case is not easily readable. (CORRECTED DURING THIS INSPECTION).
    Provide an easily readable thermometer so employees can accurately read the thermometer.
Comments:
Recommend replacing the current crock pot designed for home use with a commercial grade crock pot. The deli island is scheduled to be remodeled in early 2005. Submit detailed architectural floor plans along with an equipment list and a $40.00 plan review fee to the Environmental Health section of the Chesapeake Health Department before beginning the construction phase of the project. The overall sanitation and food safety practices of the deli staff is very good. PERMIT RENEWAL ISSUED

June 04, 2004 (Routine)



Violations:
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ROTISSERIE OVEN
    Clean and sanitize these surfaces for food contact.
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: CUTTING KNIFE STORED FOR USE.
    (CORRECTED DURING INSPECTION) Clean and sanitize these surfaces for food contact.
  • 0820 - Critical FRIED CHICKEN hot holding at improper temperatures.
    (FRIED CHICKEN VOLUNTARILY DISCARDED DURING THIS INSPECTION) Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 3180 - DELI CIRCLE FLOOR is noted in need of cleaning.
    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.

October 14, 2003 (Routine)



Violations:
  • 0820 - Critical PEPPERONI AND CHEESE PIZZA hot holding at improper temperatures. (DISCARDED)
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 1780 - Critical Repeat Food contact surfaces of the ROTISSERIE SKEWERS used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
    Clean food-contact surfaces of utensils and equipment no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • 2750 - Refuse container in the food preparation area is soiled and has an accumulation of debris on the outer surface.
    Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: MEAT SLICERS
    Clean and sanitize these surfaces for food contact.
  • 1770 - Critical The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: SERVICE COUNTER BEHIND THE ROTISSERIE OVENS.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1570 - The wrapping station's HOT PLATE COVER was observed in a state of disrepair and damaged.
    Repair the hot plate cover 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 hot plate cover, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 0480 - Unlabeled food containers.
    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.
  • 3340 - Critical Containers of SANITIZER are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of toxic products must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Transfer all ServSafe Certificates to the Chesapeake Health Department. The cost of transfer per certificate is $10.00. PERMIT RENEWAL ISSUED.

April 15, 2003 (Routine)



Violations:
  • 1780 - Critical Food contact surface of the pizza slicer used to prepare potentially hazardous food items was observed soiled with accumulations of food residues.
    Clean and sanitize the pizza slicer after each task in order to prevent the growth microorganisms on the cutting blade surface.
  • 3030 - No disposable towels were provided at the hand washing lavatory.
    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
  • 1570 - The measuring scale was observed in a state of disrepair and damaged.
    Repair the measuring scale 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 measuring scale, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Plastic wrap dispenser, condiment storage cabinet's inner compartment.
    Maintain nonfood-contact surfaces of equipment clean.
Comments:
The displayed ready-to-eat pizza is to be discarded after a 2-hour hot holding time. Convert all Serv-Save certificates to the City of Chesapeake. Display the updated & current Certified Food Manager's certificates in public view. Overall sanitation is good.

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