Health Permit renewed. Post it and the Chesapeake Manager Certifications in the customers' view.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: wall mounted freezers, warmer drawer units and gold plastic trays, condiment refrigerated drawer unit, soft serve machine, coffee station, creamer units, cup dispensers, drink station in dining room, cabinets behind front counter, ....
Correction: Clean and sanitize these surfaces.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (corrected on site)
Observation: There is no refuse container at the area immediately adjacent to the back kitchen hand sink.
Correction: Provide a refuse container for the disposal of paper towels at each hand sink.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine hygiene products in two ladies room stalls.
Correction: Install a covered refuse container for the disposal of feminine products in each ladies room stall.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Some floor areas, 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.
|
12/09/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: A number of plastic containers observed in a state of disrepair.
Correction: Remove damaged items.
- Warewashing Equipment, Cleaning Frequency
Observation: The compartments, top edge, and drainboards of the three compartment sink are heavily soiled.
Correction: Clean all sink surfaces: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: condiment rack at front counter, creamer dispensers, orange juice dispenser, dining room drink station, drive thru drink station, milk refrigerator, underside of refrigerated sandwich topping unit, refrig display case, frappe station, shelf below freezer cabinet, warmer units,...
Correction: Clean and sanitize these surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Sewage - Other Liquid Wastes and Rainwater
Observation: A condensate drain line was dripping onto food products in the walk in freezer. Condensation also building up on door frame.
Correction: Repair the condensate drain line to prevent incidental contact with foods.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
|
08/17/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Gravy hot holding at improper temperature (90F).
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: ice spouts, soft serve machine, creamer dispensers, condiment pans, drink lid dispensers, overhang at assembly line, front cabinets, orange juice dispenser, french fry station top and bottom cabinet, monitors, key pads, microwave, ...
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at drive thru was measured at a temperature less than 100°F and the flow is weak.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide sufficient water under pressure at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Physical Facilities in Good Repair (repeated violation)
Observation: Walk in freezer door trim and threshold are 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: Store room 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.
|
04/07/2015 | Routine | |
HEALTH PERMIT RENEWED, POST IN CUSTOMERS' VIEW. *Work on detail cleaning and make all needed repairs.
- Jewelry - Prohibition (repeated violation)
Observation: Employee wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Hair Restraints - Effectiveness (repeated violation)
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: In-use ice scoop improperly stored between uses.
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) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Some foods for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: ice maker interior, ice chutes in dining room, creamer dispensers, french fry station, underside of hot and cold holding line, milk refrigerator, frappe unit, front cabinets,...
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser or on a sanitized surface.
- Physical Facilities in Good Repair
Observation: Walk in freezer door and door frame are not maintained in good repair.
Condensation leak in walk in freezer.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor and wall areas 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Old refrigerator observed in dumpster corral.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaners are not properly 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.
|
12/08/2014 | Routine | |
*Ensure that the Bev Air refrigerator is set to consistently maintain foods <41F including during high business volume times.
- Jewelry - Prohibition (repeated violation)
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Hair Restraints - Effectiveness (repeated violation)
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
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of grease deposits or other soil on the following: creamer dispensers, crusty sheet pans, orange juice unit, ice bucket and ice scoop holder, ice spouts and cabinets in dining room, fry station: top, lights, well, cabinet,...
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Some single service boxes at assembly line observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the salad prep 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
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaners stored with food service gloves in closet.
Correction: Containers of cleaners must be located in an area that is not with or above food, equipment, utensils, linens or single service items.
|
08/04/2014 | Routine | |
- Jewelry - Prohibition (repeated violation)
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employee 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
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Cheese for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the following food contact surfaces: ice cream toppings dispensers, orange juice dispenser, creamer dispensers, tea cart (drive thru).
Correction: Clean and sanitize these surfaces for food contact.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Trash and old equipment were observed in dumpster enclosure.
Correction: The refuse container storage area and grounds adjacent to the containers are to be maintained clean and sanitary.
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the lavatory by the salad prep area.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Employee's purse stored on food sheets in salad prep area.
Correction: Employees shall store all personal items in the area provided.
|
03/12/2014 | Routine | |
*Calibrate the sanitizer dispensing unit to provide a solution within the required concentration range.
- Jewelry - Prohibition (repeated violation)
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Hair Restraints - Effectiveness (repeated violation)
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
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration (quats 150-400ppm) between uses.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Foods for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of food deposits or other soil on the following: ice spouts in dining room, smoothie blender, bottom of both freezer cabinets, cookie bag holder, fry bin light frame, crusty sheet pans.
Correction: Clean and sanitize these surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Single service items observed unprotected from contamination: caps missing on cup dispensers.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Pests - Controlling Pests*
Observation: Fruit flies observed in the store room.
Correction: Inspect premises on a routine basis for the evidence of pests. When found, treat in an approved manner, Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
|
11/07/2013 | Routine | |
- Jewelry - Prohibition (repeated violation)
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Hair Restraints - Effectiveness (repeated violation)
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
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in two door reach in cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Ice maker lid observed in a state of disrepair and damaged.
Correction: Repair/replace the lid 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Wood panel at equipment rack in need of repainting or removing.
Correction: Clean and repaint or remove wood panel.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The compartments, wall, dispensers,...at three compartment sink are heavily soiled.
Correction: Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of food deposits or other soil on the following: condiment trays and rolling rack, pie dispenser, crusty sheet pans, oven mitts, french fry station, freezer cabinets, overhang at assembly line,...
Correction: Clean and sanitize these surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Employee Accommodations, Designated Areas
Observation: Employee purses stored in prep and servcie areas.
Correction: Use the employee storage area so that food, equipment, single-service and single-use articles are protected from contamination.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen floor, wall areas 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment(old equipment in corral).
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of cleaner not properly 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.
|
07/08/2013 | Routine | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between uses(>400ppm quats today).
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(150-400ppm quats) between uses.
- Food - Condiments - Protection
Observation: Condiments are not stored or dispensed in a manner to prevent contamination: Splenda package in contact with unwrapped food in a cup.
Correction: Protect condiments by keeping them in dispensers that are designed to provide protection, protected food displays with proper utensils, in their original containers that are designed for dispensing or in individual packages or portions.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain quaternary test kit(s) so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: A number of plastic pans observed in a state of disrepair and damaged.
Correction: Remove all damaged equipment.
- Warewashing Equipment, Cleaning Frequency
Observation: The faucets and compartments of the dish sinks are heavily soiled.
Correction: Clean the sink surfaces: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Single-service cup observed reused as an ice scoop.
Correction: Discontinue the reuse of single-use cups as ice scoops.Provide an approved ice scoop at the drive thru bin.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: The bulk creamer container tubes were observed extending more than 1 inch from the chilled dispensing head.
Correction: The bulk creamer container tubes shall be cut on the diagonal to extend no more than 1 inch from the dispensing head to prevent contamination and to allow drainage of the tube.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: ice maker interior, ice bucket, scoop holder, overhang at the assembly line, soft serve machine, toppings dispensers, several grease laden plastic trays, creamer dispensers, reach in refrigerators, drink stations' spouts, salad prep station,..............
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the following have accumulations of grime and debris: frystation and heat lamps, front of drive thru drink unit..
Correction: Clean ALL surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination: caps missing on dispensers, stack of unwrapped cups on counter.
Correction: Store single service items in its original protective packaging or inverted in an approved, covered dispenser.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and wall areas 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.
|
03/04/2013 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the w.alk in freezer (under freezer fan, open box of apple pies has signs of leak/condensation possibly from freezer fan)
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 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.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk in refrigerator.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment and Utensils - Good Repair and Calibration
Observation: Fryer handles were observed in a state of dis-repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair the fryer handles to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean ice buckets were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site) (repeated violation)
Observation: Floors throughout the facility (kitchen, dry storage, and walk ins) 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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: 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.
|
02/27/2012 | Routine | |
Restaurant representatives - add corrected or new information about Mcdonald's #10098, 673 Battlefield . Blvd. N, Chesapeake, VA 23320 »