- Warewashing Machines, Sanitizer Level Indicator
Observation: The new warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Equipment - Good Repair and Proper Adjustment
Observation: Equipment observed in a state of disrepair: 1. one ice maker, 2. shelf area under far end grill, 3. salad unit door.
Correction: Repair the noted equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Some of the cutting boards at the cookline 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.
- Physical Facilities in Good Repair
Observation: Physical facility not maintained in good repair: 1. light out and damaged baseboard in pantry, 2. peeling walls and ceiling in walk in cooler, 3. broken light shield in walk in cooler,
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: Ware washing machine hood, some floor and baseboard areas 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.
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11/04/2015 | Routine | |
*Will follow up on 7/24 on drain and water heater repairs. **Register all certified managers at the Chesapeake Health Dept (Room 238, $15 fee = 3 year certification) and post certificates received,
- Temperature Measuring Devices
Observation: The temperature measuring devices in thesandwich units are not properly located in the warmest part of the unit.
Correction: Relocate temperature measuring devices to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: A number of plastic items observed in a state of disrepair and damaged.
Correction: Remove all damaged plastic containers.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Wood shelving in back store room is soiled and in need of repainting.
Correction: Clean and repaint store room shelving.
- Equipment - Cutting Surfaces
Observation: Some boards along the cookline are 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.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The tables, plumbing, and shelves (undersides too) in the dishwashing area noted in need of cleaning.
Correction: Clean the sinks, tables, and surrounding equipment: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: underside of solid metal shelving, small ice maker, salad sandwich unit.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink in men's room at a temperature less than 100°F.
Correction: Make necessary adjustments to water heaters, valves, and lines serving the rest room handsinks to provide water of at least 100°F to allow more effective removal of soils.
- Plumbing System Maintained in Good Repair
Observation: Upon arrival, floor drain under three compartment sink observed clogged.
Correction: Repair and maintain all plumbing components and fixtures.
- Sewage - Other Liquid Wastes and Rainwater
Observation: Condensate drain line servicing the walk in freezer is leaking liquid waste directly into the unit.
Correction: Repair the condensate drain line to prevent liquid waste discharge into the freezer.
- Insect Control Devices - Design and Installation
Observation: Hanging fly strips observed in dsihwashing area.
Correction: Remove the fly strips. Provide an insect control device that retains the insects within the device(ie insect light). Improper design of the device and dead insect collection tray could allow dead insect parts and injured insects to escape, rendering the device itself a source of contamination.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory at the kitchen entrance.
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: A heated air hand drying device was not being provided at the hand washing lavatory at the kitchen entrance.
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
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair (repeated violation)
Observation: Loose wall panel sections in kitchen and storage, 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: Kitchen floors, wall areas noted 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.
- Critical: Pests-Controlling Pests*
Observation: A number of flies, fruit flies observed.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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07/22/2015 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (repeated violation)
Observation: Waitstaff observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Sanitizing Solutions, Testing Devices
Observation: The quats test kit provided is water samaged.
Correction: Obtain a new quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Mechanically vented hood filters not installed over areas of the grills and fryers.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Equipment observed in a state of disrepair : 1. numerous damaged plastic food containers and lids, 2. lid liner in large sandwich unit is falling down, 3.ice makers not operating properly(kitchen is 41F), 4. particle board store room shelves need to be cleaned and repainted or resurfaced to be smooth and easily cleanable, 5. prep table held up by stacks of cardboard and a chunk of asphalt, 6. grill(s) not operable..
Correction: Repair ALL noted equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The bottom door to one reach in refrigerator does not stay closed.
Correction: Repair or replace the refrigerator door in accordance with the manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of grease deposits or other soil on the following: cook line equipment, sandwich unit, prep area shelves, drink station well area.
Correction: Clean and sanitize these surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items(to-go boxes at salad station) observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Plumbing System Maintained in Good Repair
Observation: The hand sink by the office is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling tile at dish washer is not maintained in good repair. Some base board areas damaged. Wall paint peeling in areas of the kitchen.
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: Kitchen walls, floor, floor drains, ceiling tiles, vents, walk in floors 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.
- Toxics - Separation of Toxics
Observation: Containers of cleaners stored with shortening in store room, not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaners must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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02/24/2015 | Routine | |
Health Permit renewed. Register all manager certificates at the Chesapeake Health Dept., Room 238 ($15 each) and post certificates received.
- Jewelry - Prohibition
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: 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.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employee observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. *Wash hands when putting on or changing gloves.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in a number of refrigerators cold holding at improper temperatures(42-47F observed).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Equipment observed in a state of disrepair: 1. rusty racks in reach in refrigerators, 2. rusty table holding the hot holding unit, 3. damaged plastic containers and lids, 4. store room shelving in need of cleaning and painting, 5. all caulked surfaces in dishwashing area in need of scraping, cleaning, and recaulking.
Correction: Repair/replace the noted items to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Warewashing Equipment, Cleaning Frequency
Observation: The prerinse sink, dish tables, wall around warewashing machine noted in need of cleaning.
Correction: Clean surfaces: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grease deposits or other soil on the following: underside of wall mounted shelves, microwaves, reach in refrigerators, fryers, ticket strip, ticket printers, ....
Correction: Clean and sanitize these surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser or on a sanitized surface.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: Two outdoor refuse containers observed stored on absorbent material(grass).
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (men's room)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: Physical structure is not maintained in good repair: walk in freezer floor.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of cleaners not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items (store room shelf, cooking area).
Correction: Containers of cleaners must be located in an area that is not above or with food, equipment, utensils, linens or single service items.
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10/16/2014 | Routine | |
Restaurant representatives - add corrected or new information about Ihop, 641 Battlefield Blvd. N, Chesapeake, VA 23320 »