Discussed the following with the MGR: 1) Ensure all areas of the facility are included on the facility's cleaning schedule 2) walls throughout the facility are in need of cleaning and floors behind the lobby drink machine are in need of cleaning
No violation noted during this evaluation. | 02/02/2016 | Risk Factor | |
Discussed the following with the MGR: 1.) outside thermostats for the Walk-in Refrigerator and Walk-in Freezer not functioning
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors throughout the facility 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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08/12/2015 | Routine | |
Discussed the following with the MGR: Equipment racks in the facility are in need of cleaning, resurfacing, sealing to be smooth and easily cleanable..
MGR is currently signed up for the next CFM class.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) in the kitchen 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.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor under the fryers observed not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Physical Facilities in Good Repair
Observation: Observed multiple handsinks throughout the facility need to be resealed to the wall
Correction: broken floor tiles, and damaged coving in the kitchen.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Facility 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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04/20/2015 | Routine | |
Transfer ServeSafe certificates to Chesapeake per local ordinance (REPEAT). FDA Form 1-B issued. Fax completed employee health policy to health department. Permit issued.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Physical Facilities in Good Repair
Observation: No lighting was observed in mens restroom.
Correction: Maintain physical facilities in good repair. Fix lighting in restroom.
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06/09/2014 | Routine | |
Transfer ServeSafe certificate to Chesapeake per local ordinance. Post permit in view of the public.
- Cloths - Wiping Cloths - Use Limitation
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 - Hot Holding* (corrected on site)
Observation: Corn on the cob hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: The temperature measuring device probe was not observed cleaned before use and/or storage.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the handsink by the breading station.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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02/14/2014 | Routine | |
Health Permit Issued. FDA Form 1-B left with the person in charge. Transfer ServSafe Certified Food Manager certificates to the Chesapeake Health Department.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard observed being used to line shelves in the back storage area.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Remove cardboard linings.
- 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: front surfaces of the sandwich make station equipment
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Box of clean half gallon tea containers observed stored on the floor.
Correction: Store containers in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor/wall surfaces under and around the cook-line 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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07/17/2013 | Routine | |
Good job. Observations discussed with management.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and racks throughout kitchen 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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03/14/2012 | Routine | |
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