PIC stated: that broken refrigeration equipment was in the process of being removed in the back room and the unidentified chemical spray bottles were only used in the pharmacy and were not a part of the restaurant's operation. Discussed the following with the PIC: new strategies to rapidly reheat soups so that they quickly reach 165 degrees, putting asterisk next to corresponding foods on the menu that can be served undercooked or to order, improved date marking and using test strips on bleach water solutions to check concentration.
- Critical: Reheating for Hot Holding*
Observation: The soup was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) food 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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution used in the wash cloth bucket and 3 compartment sink were not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of between 50-100 parts per million.
|
03/31/2016 | Risk Factor | |
Discussed with PIC: the need to repair the make unit behind the cook line, so it is holding below 41 degrees F, before any food can be placed within and removing the broken chest freezer in the storage/prep area if they are not planning on fixing it,
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Food in the 3 door make unit 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: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of between 50-100 parts per million.
|
12/31/2015 | Routine | |
Permit displayed. Certified food manager (CFM) present. Discussed the following with the CFM: 1) Kitchen floor needs cleaning 2) Clean and sanitize the compartment of the 3 compartment sink used for food prep 3) Keep foods in the top compartment (avoid over-stacking containers) of the 3 door make unit under 41 F or below 4) Remove unused equipment (large chest freezer) 5) Ensure employees wash hands only in the hand washing sink.
Health permit issued.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced cheese (48 F) and pork patty (50) cold holding at improper temperatures in the 3 door make line unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- 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: Exterior surfaces of the storage containers (with blue lids) in the back, and the cavity of the microwave oven.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Floor under the prep sink is not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system over the stoves are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
|
09/24/2015 | Routine | |
Facility is under new ownership, therefore a change of owner application for permit to operate must be submitted
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper beard 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: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: spatula and knife
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Lighting, Intensity (repeated violation)
Observation: Light out above cook line
Correction: restore light to operational
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
|
04/15/2015 | Routine | |
permit inspection
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomato (63*) and raw sausage (49*) cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
|
07/21/2014 | Routine | |
Store manager James Robinson will take CFM as other has left.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Preparation of raw food conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: box of single service items store on floor in back
Correction: store single service >=6inches off floor
- Lighting, Intensity
Observation: Observed lights out over grill area
Correction: restore lights
|
01/08/2014 | Routine | |
Permit issued.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat ham 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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.(3-compartment sink, wiping cloth bucket)
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75°F.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in the counter 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.
|
08/02/2013 | Routine | |
Provide a Certified Food service Manager.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The prep cook is drinking from an uncovered container in the food preparation area.
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 (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
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Bulk sugar scoop.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: partially cooked sausage and bacon cold holding at improper temperatures. Keep in the prep unit and take out as needed. Keep butter in prep unit.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- 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: plastic container lids. Date labels still stuck on them and is preventing cleaning of the lids.Plastic netting used to store plates and cup by counter prep area need to be cleaned or replaced. Remove aluminum foil from under the grill area.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Floor in the hall by employee restroom 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: Floor behind the water heater was 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.
|
02/25/2013 | Routine | |
This establishment was approved for Permit.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the food preparation area.
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
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and walls 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.
|
08/07/2012 | Routine | |
Place an asterisk next to eggs on the menu. Good job, clean facility. Violations discussed with manager
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Butter cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination (not stored 6" above floor).;Store single service items in its original protective packaging or inverted in an approved dispenser, and store 6" above the ground.
- Toilet Room Receptacle Covered
Observation: There is no cover to the refuse container in the bathroom.
Correction: Provide a cover to the refuse container in the bat.hroom.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering behind the drink station is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
|
02/13/2012 | Routine | |
Restaurant representatives - add corrected or new information about Irwin's Pharmacy, 4300 Indian River Rd. E, Chesapeake, VA 23325 »