Permit displayed. Certified food manager (CFM) present. Active managerial control observed. Facility organized and clean. Spoke with the CFM regarding the following: 1) Written employee health policy 2) Do not over stack foods above the rim of the containers in the make line units 3) Keep the make line unit's lid shut when it is not busy 4) Replace missing ceiling tile by the hand washing sink 5) Employees to drink from cups with a closed lid and a straw.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cut tomatoes (45 F) and cut lettuce (44 F) cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior surface of the ice machine was in contact with non-potentially hazardous food items that were observed in contact with rust from corroded nut bolts.
Correction: Clean the interior surfaces of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitizer spray bottles used on food contact surfaces.
Correction: Provide chlorine sanitizer at the proper concentration of 50 - 200 ppm.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Restrooms are not provided with self-closing doors.
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
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01/08/2016 | Routine | |
Keep single service items in their protective packaging or invert on a clean surface. Designate an area for employees' foods stored in the reach in refrigerator.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sliced tomatoes observed cold holding at improper temperatures (47 F).
Roast beef observed cold holding at improper temperatures (48 F).
Tuna observed cold holding at improper temperatures (46).
Correction: Maintain all potentially hazardous foods for cold holding at 41°F or below to inhibit the growth of harmful bacteria. Keep sandwich unit lids closed as much as possible. Do not overfill insert pans with product.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room.
- Toilet Rooms - Enclosed
Observation: Restroom doors are not self closing.
Correction: Provide a self-closer for each toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
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07/02/2015 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: 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.
Correction: 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.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Cutting boards are not being washed, rinsed and sanitized every 4 hours to prohibit bacterial growth.
Correction: Wash, rinse and sanitize cutting boards every 4 hours at minimum.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Obsereved food employee wipe sandwich knife on an apron between uses.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
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08/25/2014 | Routine | |
*Provide a currently certified manager for the facility. Post the Chesapeake Manager Certificate when received. Provided sample employee health policy.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) sliced meats and cheeses 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. 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.
- 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.
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02/26/2014 | Routine | |
post permit
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: spray bottle of chemical no 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Cl at >200ppm in 3 compartment sink being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Chlorine levels must meet the requirements of 40 CFR 180.940 when applying to food contact surfaces (50-100ppm)
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08/28/2013 | Routine | |
| No violation noted during this evaluation. | 08/07/2012 | Routine | |
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