Maxwell's Tavern, 1 - 109 Volvo Parkway, Chesapeake, VA - Restaurant inspection findings and violations

June 10, 2009 (Routine)

Violations:

• 0220 - Corrected During Inspection Critical Open personal drink cup was stored on low-boy prep unit.
  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.
• 0480 - Corrected During Inspection Unlabeled food containers (water bottles).
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: soda gun.
  Clean and sanitize these surfaces for food contact.

Comments:
Violations discussed for correction. Facility is maintained in a sanitary condition. Permit issued.

March 05, 2009 (Routine)

Violations:

• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: soda gun holsters.
  Maintain nonfood-contact surfaces of equipment clean.
• 2310 - Corrected During Inspection Critical The handwashing facility located at the bar is blocked by a bottle of liquor, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the item preventing its use.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.
• 3330 - Corrected During Inspection Critical Repeat Working containers of chemical are not properly labeled.
  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.

Comments:
Violations discussed for correction.

October 24, 2008 (Routine)

Violations:

• 0240 - Employee observed working in the food service area without proper hair restraints.
  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.
• 0820 A 2 - Critical Meatloaf, and cheese cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 1700 - Critical Repeat Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. 100 ppm measured at bar triple sink.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 1800 - The nonfood contact surface of the fan guard in reach-in cooler has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3080 - Less than 50 foot candles of light was noted under hood and at prep table.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor

Comments:
Violations discussed for correction. Best practices observed today: 1) food properly cooled after cooking, 2) physical facility is maintained in a sanitary condition, and 3) food properly covered and stored to prevent contamination.

June 06, 2008 (Routine)

Violations:

• 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. BAR
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: COUNTER TOPS UNDER THE HOT HOLDING EQUIPMENT AND UNDER THE CHARGRILL.
  Maintain nonfood-contact surfaces of equipment clean.
• 2790 - The indoor wall material located at WOMEN'S BATHROOM UPPER PORTION OF WALL does not meet the standard of: 1. smooth, durable and easily cleanable.
  Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable.
• 3330 - Corrected During Inspection Critical SPRAY BOTTLE OF CLEANSER IN THE BAR not properly labeled.
  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.

Comments:
Outstanding food safety management and sanitation level. Facility is organized and well managed. Suggest a smaller trash can or relocate the trash can in the bar near the hand sink. Discussed the employee health policy, training records, equipment temperature logs, and consumer advisory. Training records will be started this month, samples of employee health policies were provided, and consumer advisory is in the process of being added to the menus. Health Permit renewal issued.

January 31, 2008 (Routine)

Comments:
Employees knowledgeable, as well as manager. Good processes, organized. Will obtain a smaller trashcan for bar area, re-organize freezer.

June 07, 2007 (Routine)

Violations:

• 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
  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.
• 0450 C - Critical Repeat Bowl or utensil without handle used to dispense food.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
• 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Food stored on the floor or food stored less than 6" above the floor. Case of oil stored on the floor in the kitchen.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0830 - Corrected During Inspection Critical Repeat The ready-to-eat (RTE) commercially processed cheese in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
• 1060 - The nonfood contact surface of the rusty vent system is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1260 - A cold plate cooling device with beverage tubing was installed in an ice bin at the bar area. There was direct contact this equipment and stored ice intended for consumption.
  Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice bin.
  Clean and sanitize these surfaces for food contact.
• 2000 - Corrected During Inspection Repeat Clean utensils stored at the chemical storage area.
  Store clean utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2310 - Critical The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the drink bottles preventing its use.
• 2310 B - The handwash station at the bar area is being used for purposes other than washing hands, used to store drink.
  The handwash facility identified above is to be used for washing hands only
• 3170 - Ceiling tiles over overhead storage area is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Wall behind 3 compartment sink area and food prep area in the kitchen noted in need of cleaning.
  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.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.

Comments:
Violations discussed for correction. Good temparture control on food and equipment. Permit renewed.

March 20, 2007 (Routine)

Violations:

• 0480 - Corrected During Inspection Unlabeled food containers. DRY INGREDIENT.
  LABELED DURING THE INSPECTION.
• 0810 - Corrected During Inspection The methods used for cooling were not adequate. ALL FOODS REMOVED FROM THE STEAM TABLE WERE COVERED AND PLACED INTO THE REACH IN REFRIGERATOR.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. COVERS WERE REMOVED AND THE TEMPERATURES MONITORED.
• 0830 - Critical The prepared ready-to-eat (RTE) FOODS in the refrigeration unit is not properly dated for disposition.
  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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
• 1570 - Unused MARKET FORGE STEAM IT MACHINE not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: COUNTER TOP UNDER THE GRILL.
  Maintain nonfood-contact surfaces of equipment clean.
• 1960 - PLASTIC GLASSES STORED ON THE UPPER SHELF were found stacked while wet after cleaning and chemical sanitization.
  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.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2730 - BOTH DUMPSTERS used to store refuse have no drain plugs.
  PLACE A REQUEST FOR DRAIN PLUGS FROM YOUR WASTE MANAGEMENT SERVICE.
• 3220 - Mop not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

Comments:
The nozzle in the True reach in refrigerator drain line is broken resulting in a break in the line and a pitcher to be temporarily used to collect water drips. Food is protected and the part is on order. Well organized and managed kitchen. Sanitation level is outstanding.

December 19, 2006 (Routine)

Violations:

• 0450 C - Bowl without handle used to dispense SUGAR.
  Use utensil with handle to dispense food.
• 1570 - The door gasket of the TRUE RIR is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: EXHAUST HOOD SYSTEM AND FILTERS.
  Maintain nonfood-contact surfaces of equipment clean.
• 1960 - GLASSES AT THE BAR were found stacked while wet after cleaning and chemical sanitization.
  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.
• 2000 - FOOD CONTAINERS were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees BAR AND RESTROOMS.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

Comments:
Very clean well managed and organized facility. Food management and sanitation level are outstanding.

June 21, 2006 (Routine)

Violations:

• 0240 - Employee observed working in the food service area without proper hair restraints.
  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.
• 0820 - Critical ALL FOODS IN THE TRUE AND GLASS DOOR BEV AIR cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. DO NOT PLACE HEATED FOODS INTO THE UNITS UNTIL THE FOOD TEMPERATURE HAS BEEN ALLOWED TO COOL. ADJUST THE UNIT THERMOSTATS TO MAINTAIN BELOW 41 DEGREES DURING THE BUSY SERVING HOURS.
• 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed SOUR CREAM in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ROUND STRAINER AND INSIDE UPPER LEDGE OF THE ICE MACHINE.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: EXHAUST HOOD AND FILTERS.
  Maintain nonfood-contact surfaces of equipment clean.
• 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 2830 - Floor and wall juncture in THE ENTRANCE TO THE BAR not sealed.
  Seal floor and wall juncture in rooms where water flush cleaning methods are used.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3170 - WALL NEAR THE HAND SINK IN THE BAR is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
Facility sanitation level is outstanding. Discussed a cleaning schedule, temperature log, and training record with the manager. Health Permit renewal issued.

February 15, 2006 (Routine)

Violations:

• 1060 - The nonfood contact surface of the PLASTIC SPATULA HANDLES are not smooth and easily cleanable due to melting and cracking of the handle surfaces.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1570 - The microwave oven's push button door opener was observed in a state of disrepair and damaged.
  Repair the door opener.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: VENTILATION HOOD & FILTERS.
  Maintain nonfood-contact surfaces of equipment clean.
• 3030 - No continuous towel system that supplies the user with a clean towel has been provided in the restrooms.
  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

Comments:
Date label any ready-to-eat food stored under refrigeration > 24 hours.

June 28, 2005 (Routine)

Violations:

• 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition.
  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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
• 1180 - Repeat The food temperature measuring device (degrees F) located in the SANDWICH PREP LO BOY is not accurate.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 1570 - WIRE SCRUB BRUSH BRISTLES were observed in a state of disrepair and damaged.
  Replace the wire bristle brush to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: KITCHEN CEILING TILES (stained), and the VENTILATION HOOD FILTERS.
  Maintain nonfood-contact surfaces of equipment clean.
• 2790 - The indoor wall material located in the Ladies restroom does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 3080 - Repeat Less than 50 foot candles of light was noted in the food preparation area (including under the ventilation hood).
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 3170 - Repeat KITCHEN FLUORESCENT CEILING LIGHTS,and the LADIES RESTROOM WALLS are not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3950 - The permit holder failed to correct the non- critical violations of the inspection report by the date agreed or within 90 days from the inspection
  All non- critical violations are to be corrected by the date agreed upon or within 90 days from the inspection

Comments:
Light intensity readings taken at the time of this inspection were: Kitchen = 6 to 41 foot candles (FC), Under the Ventilation Hood = 3 to 4 (FC). PERMIT RENEWAL ISSUED with the stipulation that all cited violations will be corrected within 90 days of this inspection date.

April 20, 2005 (Routine)

Violations:

• 1180 - Repeat The food temperature measuring device (degrees F) located in the SANDWICH PREP LO BOY is not accurate.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 1570 - The can opener blade is dull.
  Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: VENTILATION HOOD FILTERS, and the KITCHEN'S CEILING TILES.
  Maintain nonfood-contact surfaces of equipment clean.
• 3080 - Less than 50 foot candles of light was noted in the food preparation area.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 3170 - Repeat KITCHEN'S FLUORESCENT CEILING LIGHTS and the LADIES RESTROOM WALLS are not maintained in good repair. MISSING CEILING TILES LOCATED OVER THE ATTIC STORAGE COMPARTMENT ABOVE THE KITCHEN.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
Correct all noted violations before the June, 2005 permit renewal inspection takes place.

January 07, 2005 (Routine)

Violations:

• 1060 - The nonfood contact surface of the SPATULA HANDLES are not smooth and easily cleanable due to melting of the plastic surfaces.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: VENTILATION HOOD FILTERS.
  Maintain nonfood-contact surfaces of equipment clean.
• 2720 - Dumpster or outside refuse container was open or uncovered. (CORRECTED DURING THIS INSPECTION)
  Cover all waste containers when not in continuous use.
• 2700 - The outside waste storage container for has a broken lid.
  Replace the broken lid for the waste storage container used to hold refuse.
• 1580 - Repeat The cutting board along the sandwich preparation station is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 3170 - Ladies restroom wall is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

September 28, 2004 (Routine)

Violations:

• 2790 - Repeat The indoor wall material located in the LADIES RESTROOM does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent due to scratching and chipping of the wall surface.
  Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 1580 - Repeat The cutting board located on the Sandwich Prep Lo Boy is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 1180 - The food temperature measuring device (degrees F) located in the Sandwich Prep Lo Boy is not accurate.
  (CORRECTED DURING THIS INSPECTION) Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 3180 - Repeat CEILING TILES located over the food preparation area are noted in need of cleaning due to staining of the tiles .
  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.
• 3240 - Porcelain handsink is not maintained due to the fact that it is not properly affixed to the wall.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

Comments:
Correct all violations before the next inspection conducted by the Chesapeake Health Department. The overall sanitation and food safety practices of this food establishment are very good.

June 23, 2004 (Follow-up)

Violations:

• 3220 - Mop not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 1550 - The 3-COMPARTMENT SINK is not sealed to adjoining equipment or walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 3660 - Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.
• 1100 - The food contact surface of the Lo Boy Sandwich units METAL GRATE SHELVING is not smooth, contains chips and rust, and can not be easily cleaned.
  Repair or replace the Lo Boy's shelving to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
• 1580 - Repeat 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.
  (NEW CUTTING BOARDS ARE ON ORDER) Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 2790 - Repeat The indoor wall material located in the LADIES RESTROOM does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent due to chipping and pitting of the wall surfaces.
  (KITCHEN WALLS RESURFACED) Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent

Comments:
All remaining violations are in the process of being corrected. PERMIT RENEWAL ISSUED

June 17, 2004 (Routine)

Violations:

• 3220 - Mop not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 1550 - Repeat The 3-COMPARTMENT SINK is not sealed to adjoining equipment or walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1700 - Critical Quaternary Ammonium sanitizing solution used in the 3-compartment sink was not at an acceptable concentration. (MEASURED AT >400 PPM)
  (CORRECTED DURING THIS INSPECTION) Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 1580 - Repeat 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.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 3660 - Repeat Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.
• 1570 - Unused table-mounted can opener not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1570 - Repeat The door gaskets of all the kitchen's refrigeration units are in a state of disrepair.
  Repair or replace the refrigeration door gaskets in accordance with the manufacturer's specifications.
• 3170 - Repeat KITCHEN CEILING LIGHT SHIELD, KITCHEN & BAR FLOOR TILES, and the COMPARTMENT LIGHT IN THE 2-DOOR REACH IN FREEZER are not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat KITCHEN CEILING TILES noted in need of cleaning.
  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.
• 3240 - Repeat Kitchen handwashing sink is not maintained in good repair due to cracking of the porcelain basin.
  Keep handwashing facilities clean and maintained to encourage proper handwashing. Repair or replace the handsink basin.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions used for the storage of wiping cloths.
  Obtain a CHLORINE BLEACH test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following non-food contact surfaces: SIDE OUTER PANELS OF THE GAS GRILL & STOVE.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: VENTILATION HOOD FILTERS.
  Maintain nonfood-contact surfaces of equipment clean.
• 1100 - Repeat The food contact surface of the Lo Boy Sandwich units METAL GRATE SHELVING is not smooth, contains chips and rust, and can not be easily cleaned.
  Repair or replace the Lo Boy's shelving to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
• 2790 - Repeat The indoor wall material located in the KITCHEN and LADIES RESTROOM does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent due to chipping and pitting of the wall surfaces.
  Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent

Comments:
Post all current Certified Food Service Manager's certificates issued by the Chesapeake Health Department in public view next to the current Health Department permit to operate a food establishment. PERMIT RENEWAL NOT RECOMMENDED AT THIS TIME. A follow-up inspection will take place on June 24, 2004. Correct all violations before the follow-up inspection takes place.

February 19, 2004 (Routine)

Violations:

• 1550 - The kitchen's 3-compartment sink is not sealed to the adjoining wall.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 0240 - Repeat Employee observed working in the food service area without a proper hair restraint.
  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.
• 1100 - The food contact surface of the LO BOY SANDWICH UNIT'S METAL GRATE SHELVING is not smooth, contains cracks, chips, rust, or pits and can not be easily cleaned.
  Repair or replace the Lo Boy refrigeration shelving to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, rust, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
• 1580 - The cutting board located in the kitchen is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 3660 - Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.
• 1570 - The door gaskets on the 3-DOOR REACH-IN COOLER AND 2-DOOR REACH-IN FREEZER are in disrepair.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 1570 - The can opener blade is rusted and dull.
  Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
• 3170 - Repeat KITCHEN CEILING LIGHT SHIELD, and the KITCHEN AND BAR FLOOR TILES are not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 3180 - KITCHEN CEILING TILES noted in need of cleaning.
  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.
• 3240 - Repeat Kitchen handwashing facility's wall caulk is unclean.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 2790 - Repeat The indoor ceiling material located over the kitchen does not meet the standard of: easily cleanable and nonabsorbent due to soiling of the tile surfaces.
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 2790 - Repeat The indoor wall material located in the KITCHEN and LADIES RESTROOM do not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent due to chipping and pitting of the wall surface.
  Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent

Comments:
Currently, no toilet paper dispenser in either the Men's or Ladies restrooms. Also, no single-use towel dispenser in the Men's restroom. Dispensers for the restrooms not recommended at this time as long as a constant supply of single-use towels and toilet paper are kept in supply within the restrooms. CORRECT ALL NOTED VIOLATIONS BEFORE THE JUNE, 2004 PERMIT RENEWAL INSPECTION.

October 03, 2003 (Routine)

Violations:

• 2750 - Refuse containers in restroom facilities are soiled an have an accumulation of debris.
  Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
• 2790 - The indoor wall material located in the food preparation area and the rest-rooms does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 3180 - Repeat Floors, walls, and ceiling vents in the rest-rooms are noted in need of cleaning.
  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.
• 3030 - The disposable towel dispenser is in disrepair at the hand washing lavatory in the rest-rooms.
  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
• 0840 - Critical The prepared ready-to-eat (RTE) sauces in the refrigeration unit are not properly dated for disposition.
  Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45F mark the container with a ""consume by"" date not to exceed 4 calendar days.
• 0240 - Employees observed working in the food service area without proper hair restraints.
  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.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1770 - Critical Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: drink dispenser holsters.
  Maintain nonfood-contact surfaces of equipment clean.
• 3170 - Repeat Kitchen floor tile and floor coving in the kitchen are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 3240 - Repeat Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

Comments:
The certified food managers certificates need to be transferred to the Chesapeake Health Department certificate.

July 01, 2003 (Routine)

Violations:

• 3020 - Soap was not provided at the hand washing lavatory in the LADIES RESTROOM.
  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.
• 3220 - Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 1060 - The nonfood contact surface of the LO BOY'S METAL GRATE SHELVING (rusting) is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 2810 - Repeat Wall or wall covering in the KITCHEN and MEN'S RESTROOM are not smooth and easily cleanable.
  Repair or replace wall or wall covering to make it smooth and easily cleanable.
• 1580 - Repeat The cutting board on the Lo Boy unit was heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1210 - Repeat Missing VENTILATION HOOD FILTER over the cook-line equipment.
  Replace the missing ventilation hood filter according to manufacturer's specifications.
• 3240 - Caulking around the KITCHEN and MEN'S RESTROOM HANDSINKS is in disrepair.
  Provide a sealant for the handsink/wall junctions in the kitchen and men's restroom.
• 1770 - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: SHEET PANS. VENTILATION HOOD observed soiled with grease.
  Clean and sanitize surfaces of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 1570 - Repeat The door gaskets of the REACH IN COOLERS and the MEN'S RESTROOM TOWEL DISPENSER are in disrepair.
  Repair or replace the reach in cooler door gaskets and men's restroom towel dispenser in accordance with the manufacturer's specifications.
• 3170 - Repeat CEILING LIGHT SHIELD over the food prep area of the KITCHEN AND MEN'S RESTROOM WALLS, and the KITCHEN FLOOR are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat KITCHEN CEILING TILES and the MEN'S RESTROOM CEILING VENT COVER are noted in need of cleaning.
  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.

Comments:
Post current Certified Food Manager's certificates next to the Health Department permit. Recommend FRP board for the kitchen walls. Permit issued with the stipulation that all listed violations are corrected before the next Health Department inspection.

May 07, 2003 (Other)

Violation: 0060 - Critical There are currently no Certified Food Manager's for this establishment.
For this particular establishment, there must be at least one (1) Certified Food Manager on the premises during all hours of kitchen operations. Therefore, enroll at least two (2) kitchen personnel into the next Certified Food Manager's Class.
Comments:
The next Certified Food Manager's class will be conducted at TCC (Chesapeake Campus) on June 9, 2003. Call TCC (Chesapeake Campus) and enroll at least (2) kitchen personnel into the June 9th class. Remove all invalid or expired Certified Food Manager's Certificates from the premises. Once the Certified Food Manager's Certificates have been obtained, post them next to the permit on the wall.

March 21, 2003 (Routine)

Violations:

• 1780 - Critical Can opener blade soiled with grime and debris.
  Clean and sanitize the can opener blade after/between each use.
• 0470 - Critical Unwrapped or uncovered food in the RI Refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1550 - The hand sink in the men's restroom is not sealed to adjoining equipment or walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1720 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration in both the bar and kitchen areas.
  Obtain a Quat chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 2000 - Clean plastic pans stored above the RI Refrigerator were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration at the bar's 3-compartment sink.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 1580 - The cutting board on Lo Boy is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the Lo Boy is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 1570 - Men's restroom towel dispenser was observed in a state of disrepair and damaged.
  Repair the towel dispenser to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the towel dispenser, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3170 - Walls in the Men's restroom, the walls over and adjacent to the 3-compartment sink and Lo Boy in the food preparation area are not maintained in good repair.The floor underneath the stove is in disrepair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1210 - Missing hood filter.
  Replace the hood filter according to manufacturer's specifications.
• 3340 - Critical Containers of bleach not stored on the floor under the 3-compartment sink.
  Store detergents, sanitizers, related cleaning or drying agents on a durable, smooth, and easily cleanable storage platform that elevates the cleaning agents 6" from the floor.
• 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Hood and hood filters, Bar's soda dispenser holster.The food-contact surface of the hanging bar glasses noted with an accumulation of dust and debris.
  Maintain food and nonfood-contact surfaces of equipment clean.
• 3180 - Repeat Floor under the cook-line equipment noted in need of cleaning.The restroom's ceiling exhaust fans soiled with grime and debris.
  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.

Comments:
Only one(1) Certified Food Manager's (CFM) certificate posted. Ensure that a second CFM is on the premises. Enroll an employee in the next CFM class at TCC (Chesapeake Campus) or post the 2nd CFM certificate if two (2) CFM's already exist for the facility.