Facility health permit, CFM certificates and occupancy should be posted in plain view of the customer. Vent in men's restroom in need of cleaning. Handwash sign given for sink behind the counter. If food is offered raw or undercooked the consumer advisory must coincide with an asterisk next to the items on the menu that may be cooked to order.
- Hair Restraints - Effectiveness
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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of between 50 and 100 parts per million when the pH is at 10 or less and the water temperature is 100°F.
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01/07/2016 | Routine | |
permit issued
No violation noted during this evaluation. | 07/14/2015 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Chili being cooled for more than 2 hours at 75* noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the make unit 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.
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03/16/2015 | Routine | |
permit issued
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Bean soup 44*, chili 43*, sausages 45* cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Physical Facilities in Good Repair
Observation: Cracks in floor by make table, wall at handsink has damage
Correction: Repair/Replace to maintain structures as smooth , durable, and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor near water heater, ceilings vents and surrounding tiles need cleaning
Correction: Clean
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06/11/2014 | Routine | |
Looks Great!
- Equipment - Cutting Surfaces
Observation: The cutting board is 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 - Cleaning Frequency and Restrictions
Observation: Floor in the cabinet under the hand sink 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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11/05/2013 | Routine | |
Permit issued.
- Physical Facilities in Good Repair
Observation: Floor behine ice machine 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 are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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06/12/2013 | Routine | |
Very Good job
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in the cabinet under the hand sink 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
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.
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02/06/2013 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Case of catsup stored less than 6" above the floor.;Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Good Repair and Proper Adjustment
Observation: Scorched plastic container observed in a state of disrepair.
Correction: Remove damaged item(s).
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the cabinets observed in need of cleaning.
Correction: Clean surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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02/02/2012 | Routine | |
Restaurant representatives - add corrected or new information about Lulu's Hot Dogs, 4402 Indian River Rd. E, Chesapeake, VA 23325 »