Pizza Hut Delivery - #4559, 3302 Military Highway, South, Chesapeake, VA - Restaurant inspection findings and violations

October 01, 2009 (Follow-up)

Violation: 1800 - The nonfood contact surface of the following has accumulations of grime and debris: interiors of coolers and freezers, exterior side of freezer next to dishwasher, dishwasher, and countertops in prep areas.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
Comments:
Improvement have been made and are continuing. New 3-compartment sink is on order. Coving will be replaced when the sink is installed. Make station cooler was being worked on, however the food in the surface bins were holding temperature well. District manager is awaiting receipt of the new CFM certificates and will bring them by to transfer them over to the City of Chesapeake. Permit renewed.

September 22, 2009 (Follow-up)

Violations:

• 0820 A 2 - Critical Cold holding at improper temperature at make station. Maintenance showed up at the end of inspection
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain an appropriate test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1570 - 3-compartment sink was observed in a state of disrepair or damaged: 3-compartment sink was being held up by dish rank.
  Repair the 3-compartment sink 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 3-compartment sink, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1600 - Repeat The compartment(s) or drainboards of the 3 compartment sink are soiled.
  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 every least 24 hours.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: pizza pan storage racks, vegetable oil storage racks, and small soda bottle storage racks, underside of 3-compartment sink, faucet of 3-compartment sink, handles of freezers
  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: Pizza warmer compartment, exterior of pizza oven, exterior of ventilation hood, walk in cooler racks, exterior of dishwasher, make unit cooler's gaskets and inner doors, exterior of coolers and freezers.
  Maintain nonfood-contact surfaces of equipment clean.
• 3130 - Employee rest-room was observed in disrepair due to leaking ceiling, including no light
  Toilet must be conveniently located and accessible to employee during all hours of operation to encourage employee use of appropriate facilities for disposing of human wastes as needed followed by the washing of hands.
• 3170 - Ceiling in employee rest-room and coving under 3-compartment sink not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Tiled floor and wall in mop room and employee rest-room, under and behind all kitchen equipment, walk in cooler, floor throughout facility, and 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.
• 3220 - Corrected During Inspection Repeat Mops 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.
• 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.

Comments:
This was a follow up inspection from 8 September. Certified Food Manager's certification has expired and was not posted at facility to determine if a recent one has been obtained. Permit was not issued at this time.

September 08, 2009 (Routine)

Violations:

• 0610 - Repeat Crates of soda bottles stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1570 - Repeat Missing sink stopper in 3 compartment sink
  Replace the missing stopper for 3 compartment sink
• 1600 - Repeat The compartment(s) or drainboards of the 3 compartment sink are soiled.
  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 every least 24 hours.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: pizza pan storage racks, vegetable oil storage racks, and small soda bottle storage racks
  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: Pizza warmer compartment, exterior of pizza oven, exterior of ventilation hood, walk in cooler racks, exterior of dishwasher, make unit cooler's gaskets and inner doors, exterior of coolers and freezers.
  Maintain nonfood-contact surfaces of equipment clean.
• 2350 ii - Plumbing connections under the 3 compartment sink are leaking. Parts have been ordered; maintenance needs to install them
  Plumbing systems and components shall be maintained in good repair.
• 3180 - Repeat Tiled floor in mop room and employee rest-room, under kitchen equipment, walk in cooler, ceiling tiles, and wall in mop room 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:
Correct all cited violations before follow up inspection the week of the September 21 for permit renewal takes place. Certified Manager's certification has expired. Either needs to posted current certificate or attend upcoming class for recertification.

August 19, 2009 (Routine)

Violations:

• 1700 - Critical Repeat Chlorine sanitizing solution used in the dishwashing machine was not at an acceptable concentration. (tested at 0 ppm)
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 0610 - Crates of bottled soda stored on the floor.
  Store all food items on approved shelving that elevated the food at least 6 inches off the floor.
• 1570 - Missing sink stopper for the 3-compartment sink.
  Replace the missing sink stopper for the 3-compartment sink.
• 1570 - McCall cooler was observed in a state of disrepair.
  Repair the cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• 1570 - Repeat The low sanitizer indicator on the dishwashing machine did not activate when the chlorine concentration level dropped below 50 ppm.
  Repair the chemical sanitizer indicator for the dishwashing machine.
• 1600 - The compartment(s) and drainboards of the 3-compartment sink are heavily soiled.
  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 every least 24 hours.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Pizza warmer compartment, exterior surface of the pizza oven, exterior surface of the ventilation hood, walk-in cooler racks, exterior surface of the dishwashing machine, make unit's refrigeration door gaskets, and exterior surface of the trash containers.
  Maintain nonfood-contact surfaces of equipment clean.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Pizza pans & screens.
  Clean and sanitize these surfaces for food contact.
• 3220 - Mops 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.
• 3180 - Repeat The tiled floor in the mop sink room, employee restroom, under the kitchen equipment, and walk-in cooler were noted in need of cleaning. The wall surrounding the mop sink was in need of cleaning. Dusty and stained ceiling tiles over the food preparation area.
  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 the current Health Department permit and Certified Food Manager's certificate(s) in public view. Correct all cited violations before the September 2009 inspection for permit renewal takes place.

February 26, 2009 (Follow-up)

Comments:
New replacement pizza/breadstick pans & screens are on order.

February 19, 2009 (Routine)

Violations:

• 1190 - Broken temperature gauge on the McCall 3-door stand-up cooler.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 1320 - There was no temperature measuring device located in the freezer next to the fryers, pizza make unit, and the 3-door stand-up cooler.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1570 - Inoperable low sanitizer alarm on the dishwashing machine.
  Repair the sanitizer alarm to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• 1700 - Critical Chlorine sanitizing solution used was in the dishwashing machine was not at an acceptable concentration.
  (Dishwashing tech notified) Adjust the chlorine sanitizing solution to a level of at least 50 parts per million.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: PIZZA SCREENS, PIZZA & BREADSTICK PANS
  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: WALK-IN COOLER SHELVES & COMPRESSOR FAN GUARD, 3-COMPARTMENT SINK BACKSPLASH & DRAINBOARDS, DOOR HANDLES & FRAMES ON THE STAND-UP FREEZERS, EMPLOYEE RESTROOM DOOR, and the EXTERIOR SURFACES OF THE PIZZA OVEN, DISHWASHING MACHINE & TRASH CONTAINER, .
  Maintain nonfood-contact surfaces of equipment clean.
• 3170 - Repeat The wall under the dishwashing machine and in the employee restroom were not maintained in good repair. Floor tiles in the walk-in cooler were in disrepair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Walls and floors were 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:
Correct all violations before the follow-up inspection takes place.

September 26, 2008 (Routine)

Violations:

• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: PIZZA PANS and PIZZA SCREENS
  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: WIRE RACKS, and PIZZA OVEN VENTILATION HOOD.
  Maintain nonfood-contact surfaces of equipment clean.
• 3170 - Walk-in cooler floor tiles are not maintained in good repair.
  Maintain physical facility in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Floor under the refrigeration/freezer equipment was 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.
• 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.

Comments:
Change-of ownership permit issued

April 30, 2008 (Routine)

Violations:

• 1190 - The ambient water temperature measuring device (degrees F) located in the dishwashing machine is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: pizza pans and pizza screens
  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: wire racks, monitor, light shields, walk-in cooler fan guard.
  Maintain nonfood-contact surfaces of equipment clean.
• 3220 - Repeat Mops 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:
PERMIT RENEWAL ISSUED

March 04, 2008 (Routine)

Violations:

• 0610 - Repeat Crates of soda stored on the floor or less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1320 - There was no temperature measuring device located in the pizza make unit or the McCall refrigeration compartment.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1570 - The dishwashing machine's chemical sanitizer level indicator did not activate for a low sanitizer concentration level.
  Repair the chemical sanitizer level indicator to work properly.
• 1660 - The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120°F and the actual temperature is 98 F.
  Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 1700 - Critical Repeat Chlorine sanitizing solution used for the mechanical dishwashing machine was not at an acceptable concentration. (tested at 0 ppm)
  (technician notified) Adjust the chlorine sanitizing solution to a level of at least 50 parts per million..
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: wire racks, refrigeration compartments.
  Maintain nonfood-contact surfaces of equipment clean.
• 3140 - Coat hung on unopened bottles of soda.
  Store employee clothing in a designated area away from food and equipment.
• 3180 - Repeat The wall behind the dishwashing machine and the floor under the equipment were 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.
• 3220 - Repeat Mops 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:
Recommend developing and implementing a daily operations log for monitoring the dishwashing machine's wash temperature and chemical sanitizer concentration level. Reviewed the employee health policy with the person-in-charge.

April 25, 2007 (Routine)

Violations:

• 1700 - Critical Chlorine sanitizing solution used was for the dishwashing machine was not at an acceptable concentration. (measured at 0 ppm)
  The chlorine sanitizer concentration for the dishwashing machine was restored during this inspection.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: REFRIGERATION DOOR FRAMES, WIRE RACKS, and the EXTERIOR SURFACES OF THE PIZZA PAN LIDS
  Maintain nonfood-contact surfaces of equipment clean.
• 3170 - Repeat PIZZA OVEN VENTILATION HOOD LIGHT, and the MOP SINK CEILING LIGHT were inoperable. Missing VINYL FLOOR TILES under the dishwashing machine.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat FLOOR under the refrigeration units was 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.
• 3340 1 - Spray bottles of sanitizer hanging on utensil racks with the nozzles pointed at pizza pans and take out containers.
  Store bottles of sanitizer with the other cleaning products.
• 3380 - Corrected During Inspection Critical Repeat Chlorine sanitizer used for the wiping cloth bucket was measured at >200 ppm.
  Maintain chlorine sanitizer concentration level at between 50 ppm and 100 ppm.

Comments:
Food temperature logs are in use and maintained. The overall sanitation of this facility has improved. PERMIT RENEWAL ISSUED

November 17, 2006 (Routine)

Violations:

• 0060 - Critical Person in charge was unable to identify the type of sanitizer used for the dishwashing machine.
  The person in charge is required to be knowledgeable with all kitchen operations.
• 0610 - Repeat Cases of soda stored on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1600 - Repeat The 3-compartment sink's drainboards are soiled.
  Keep the drainboards clean.
• 1600 - Repeat The interior surfaces of the mechanical warewashing machine are soiled with limescale that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: REFRIGERATION COMPARTMENTS, MAKE TABLE'S DOOR FRAME, REFRIGERATION DOOR GASKETS, and the EXTERIOR SURFACES OF THE PAN LIDS AND DISHWASHING MACHINE.
  Maintain nonfood-contact surfaces of equipment clean.
• 2260 - Critical Observed a hose attached to the mop sink's faucet fixture. The hose extended below the flood rim level of the sink basin.
  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.
• 3080 - Less than 20 foot candles of light was noted in some of the reach in coolers/freezers due to inoperable compartment lights.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 3170 - Repeat Vinyl floor tiles under the dishwashing machine 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 Water stained ceiling tiles. Floor under equipment and shelving soiled. Employee restroom floor soiled. Walls behind equipment and shelving.
  Keep the facility clean.
• 3220 - Mops 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.
• 3380 - Corrected During Inspection Critical Chlorine sanitizer in the wiping cloth bucket measured at >200 parts per million (PPM)
  Maintain chlorine sanitizer concentrations at between 50 and 100 ppm.

Comments:
Develop and implement daily equipment temperature logs. The cleaning schedule was not produced during this inspection. Ensure a comprehensive cleaning schedule is in use.

April 10, 2006 (Routine)

Violations:

• 0610 - Repeat Food stored on the mop room floor or food stored less than 6" above the floor.
  Elevate all food storage onto approved shelving with minimum 6" legs or casters.
• 1600 - Repeat The interior and exterior of the mechanical warewashing machine are soiled with food debris that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning of the dish washer to maintain unit performance.
• 1600 - Repeat The compartments and drainboards of the dish sinks are soiled.
  Clean the sink compartments and 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 every least 24 hours.
• 1770 B - Critical Repeat Observed accumulations of encrusted grease deposits or other soil on the following surfaces: ALL tables, shelves, racks, wheels, dough roller, make table, oil pumps, pans of utensils, pizza ring hooks, can opener, scale, freezers,...
  Clean and sanitize these surfaces.
• 2350 ii - Repeat Plumbing connections under the dishwasher and dish sinks(?) are leaking.
  Plumbing systems and components shall be maintained in good repair. Locate and repair all leaks.
• 3170 - Physical structure is not maintained in good repair: missing floor tiles, exhaust fan in rest room not working, light out in the exhaust hood.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Kitchen floor and baseboards, rest room door and floor 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 - Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 3340 - Critical Container of glass cleaner not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.

Comments:
Work on SANITATION program and make needed repairs.

February 21, 2006 (Routine)

Violations:

• 0610 - Sodas stored on the floor or food stored less than 6" above the floor.
  Elevate all food storage onto approved shelving with minimum 6" legs or casters.
• 1320 - There was no temperature measuring device located in the maketable.
  Provide a temperature measuring device in the front of all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1600 - Repeat The exterior of the dish sinks is soiled with food debris.
  Clean the sink compartments and 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 every least 24 hours.
• 1600 - Repeat The interior and exterior surfaces of the mechanical warewashing machine are soiled with food debris.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 1770 B - Repeat Observed accumulations of grease deposits or other soil on the following food contact surfaces: utensil pans, tables, ovens, reach ins, walk in racks,...
  Clean and sanitize these surfaces.
• 2350 ii - Plumbing connections under the three compartment sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 2650 - There is no refuse container at the area immediately adjacent to the front hand sink.
  Provide a refuse container for the disposal of paper towels at the hand sink.
• 3180 - Repeat Floor, baseboards, restroom all 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.

October 11, 2005 (Routine)

Violations:

• 0570 - Wiping cloths improperly stored between uses.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses.
• 1570 - Repeat Pizza ring hooks are chipped and rusty.
  Resurface or replace the hooks to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• 1770 B - Repeat Observed accumulations of food deposits or other soil on the following food contact surfaces:metal racks, tables, under the front counter, warmer, can opener,make table, walk in fan and racks.
  Clean and sanitize these surfaces.
• 3180 - Repeat Floor , baseboards, menu boards, recipe posters, rest room 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:
At time of the inspection, service is working on air conditioning system. *One manager needs to attend a recertification course before the end of the year. See the course flyer provided.

August 01, 2005 (Routine)

Violations:

• 1570 - The hooks that hold the pizza rings are rusty and chipped.
  Repaint or replace the hooks to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability .
• 1600 - Repeat The top and doors of the mechanical warewashing machine are soiled with food debris.
  Completely clean the surfaces of the machine on a daily basis to maintain unit performance.
• 1770 B - Repeat Observed accumulations of grease deposits or other soil on the following surfaces: red insulated case, pans of utensils, make table doors and gaskets, bottom shelves of prep tables, green rolling racks, scale, mixer, wall mounted shelf, crusty pans.
  Clean and sanitize these surfaces.
• 3170 - Repeat One light is out in the hood system. Some ceiling vents and grid areas are chipped or rusty.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.*AC unit repaired this morning, damaged ceiling tiles to be replaced this week.
• 3180 - Repeat Floor, baseboards, some wall areas, rest room door 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.
• 3270 - Several flies observed in the kitchen.
  When pests are found, use methods such as trapping devices or other means of approved pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

Comments:
*Only one certified manager(not present), provide another. Call 382-8672 for class times and fees.

April 25, 2005 (Routine)

Violations:

• 1570 - Repeat Two prep tables were observed in a state of disrepair and damaged.
  Repair or replace the tables to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• 1600 - Repeat The interior and exterior of the mechanical warewashing machine is soiled with food debris.
  Increase the frequency of cleaning or limescale deposit removal from the surfaces of the unit to maintain unit performance.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration (<20 PPM).
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements (50PPM). Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 1770 B - Repeat Observed accumulations of grease deposits or other soil on the following food contact surfaces: green metal racks, holding cabinet, pizza ring rack, prep tables.
  Clean and sanitize these surfaces for food contact.
• 3170 - Repeat One hood light is out. Some ceiling tiles are damaged, some vents are rusty, not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
REGISTER THE SECOND CERTIFIED MANAGER AT THE CHESAPEAKE HEALTH DEPT., ROOM 237 AND POST THE CERTIFICATE OBTAINED.

April 05, 2005 (Follow-up)

Violations:

• 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.
• 0610 - Repeat Food (sodas) stored on the floor or food stored less than 6" above the floor.
  Elevate all food storage onto approved shelving with minimum 6" legs or casters.
• 1100 - Repeat The food contact surface of the broken, plastic condiment baskets is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Remove/replace the baskets 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 buildup of food debris.
• 1320 - Repeat The temperature measuring devices located on some units are is not easily readable.
  Provide an easily readable thermometer in the front of each reach in so employees can accurately read the thermometer.
• 1570 - Repeat Two prep tables were observed in a state of disrepair and damaged.
  Repair the tables to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability or remove them.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: reach in doors, faces, fan guards, mixer, can opener, solid metal shelving, crusty pizza pans, prep tables,.......
  Clean and sanitize these surfaces.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 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.
• 3170 - Repeat Some coved base molding missing at the base boards. Floor tiles curling up under the dish washer. Tile broken at back door.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Kitchen floor, walls, baseboards, rest room door, walls, walk in ceiling, some ceiling vents 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:
**Facility has numerous repeat violations and poor sanitation. Reinspection last week of April. ALL violations must be corrected for the permit to be renewed.
Register the second certified manager at the Chesapeake Health Dept., Room 237. $10 fee = 3 year certificate.

February 01, 2005 (Routine)

Violations:

• 0610 - Drinks stored on the floor or food stored less than 6" above the floor.
  Elevate all food storage onto approved shelving with minimum 6" legs or casters.
• 1100 - The damaged condiment baskets are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Replace the baskets 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 buildup of food debris.
• 1320 - Repeat The temperature measuring devices in some reach ins are inaccurate or are not properly located in the warmest part of the unit.
  Recalibrate all stem thermometers or replace them. Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 1570 - The bottom shelf of one prep table was observed in a state of disrepair and damaged (stack of pizza pans holding it up).
  Repair the shelf to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• 1600 - Repeat The surfaces of the mechanical warewashing machine are soiled with food debris that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning of the dishwasher to maintain unit performance.
• 1600 - The compartments of the dish sink are heavily soiled.
  Clean the sink compartments and 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 every least 24 hours.
• 1770 B - Critical Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact and nonfood contact surfaces: all refrigerators, freezers, racks, tables, maketable, crusty pans, Rubbermaid cans, delivery bags, insulated hot holding rack, walk in racks and fanguard, shelves under front counter, can opener base,...
  Clean and sanitize the food contact surfaces. Clean nonfood contact surfaces at a frequency to prevent an accumulation of debris.
• 3170 - Repeat Coved base molding missing or damaged, not maintained in good repair. Lights in exhaust hood do not work.
  Replace missing and damaged coved base. Repair the lights. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Kitchen walls, baseboard, and floor, rest room door, walls, and fixtures, mop closet, all 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:
Poor sanitation throughout, develop a cleaning schedule to cover all equipment and surfaces. Conduct self-inspections to monitor the effectiveness of your program. Permit expires in April. Correct ALL violations and submit the required application and annual fee.

October 25, 2004 (Routine)

Violations:

• 1770 B - Critical Repeat Observed accumulations of encrusted grease deposits, food, or other soil on the following surfaces: prep tables, dough roller, pans of utensils, walk in racks, mixer and shelf above, large Rubbermaid can and lid, all reach in doors, faces, gaskets, oven, ....
  Clean and sanitize these surfaces.
• 1600 - The surface of the mechanical warewashing machine is soiled with food debris.
  Clean the dishwasher daily.
• 0480 - Unlabeled food container (flour?).
  Label working containers with the common name of its contents.
• 3180 - Repeat Kitchen walls, floor, baseboards, rest room door and fixtures, walk in floor,ceiling and fans, shed floor, all 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. Organize and clean the shelves in the rest room too.
• 3170 - Repeat Baseboards are not maintained in good repair. Lights over oven do not work. Ceiling tiles hanging down in some areas.
  Replace rubber coved base that is falling off the walls. Repair lights. Secure ceiling tiles. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1570 - Repeat The door gaskets on two reach ins are damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1100 - The hooks that hold the pizza rings are chipped, soiled, and rusty, not smooth and easily cleanable.
  Resurface or replace the hooks to provide a surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1320 - Repeat The temperature measuring device located in one refrigerator is inaccurate.
  Provide an accurate temperature measuring device in the front of all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.

Comments:
A number of repeat violations noted. Work on the sanitation program. Enforce a detailed, written, cleaning schedule that covers all equipment and surfaces.

July 29, 2004 (Routine)

Violations:

• 3330 - Critical Repeat Working containers of cleaners 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.
• 3340 - Critical Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaners must be located in an area that is not with or above food, equipment, utensils, linens or single service items.
• 3170 - One light out in hood over oven, ceiling tile missing in the rest room.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1320 - Repeat There was no temperature measuring device located in some reach ins and some were inaccurate.
  Provide an accurate temperature measuring device in the front of all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1570 - The hooks that hold the pizza rings are peeling and rusty, a condition that prevents necessary maintenance and easy cleaning.
  Repaint or replace the hooks to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• 3180 - Repeat Some wall areas, rest room door, floor under equipment and at baseboards 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.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following surfaces: oil pumps, dough roller, mixer, pans of utensils, prep tables, shelves below, box fan, top of dishwasher, trash can, lid, cart, oven mitts, and some reach in door gaskets.
  Clean and sanitize these surfaces.

May 03, 2004 (Follow-up)

Violations:

• 3180 - Repeat Kitchen floor at baseboards, some wall areas, rest room door 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.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: dough roller, green racks, proofer.
  Clean and sanitize these surfaces for food contact.
• 1570 - The door gasket on the retarder is damaged, door does not seal.
  Repair the retarder door in accordance with the manufacturer's specifications.
• 3170 - Repeat Floor tiles (at back door, rest room, mop room,...) are not maintained in good repair. Some ceiling tiles still need replacing, grids rusty.
  Repair/replace this week. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1060 - The worn out dish racks are not easily cleanable, nonabsorbent, and/or smooth.
  Replace the worn out racks. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1320 - There was no temperature measuring device located in the pizza make table.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.

Comments:
*COMPLETE ALL FACILITY REPAIRS THIS WEEK.

March 01, 2004 (Routine)

Violations:

• 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.
• 0610 - Repeat Food (sodas) stored on the floor. Or Food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3330 - Critical Repeat Working containers of cleaner 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.
• 3180 - Repeat Kitchen floor, walls, baseboards, doors, frames, ceiling, rest room fan,.... 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.
• 3170 - Repeat Ceiling, floor, and baseboards are not maintained in good repair
  Replace missing base molding. Replace damaged and missing floor tiles. Replace stained ceiling tiles and resurface rusty ceiling vents. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: crusty pizza pans, pans of utensils, warmer cabinet, EVERY reach in unit in the facility,.....
  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: EVERY green rack, all barrels and roller bases, dish washer,.....
  Maintain nonfood-contact surfaces of equipment clean.
• 0690 - Observed a cinnamon shaker laying in the bulk container of cinnamon.
  Protect food from miscellaneous sources of contamination. Keep foods properly covered in storage.
• 1570 - Repeat Shelf unit held up with a stack of pans. Torn door gasket(s) on the proofer.
  Repair the shelf to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability . REMOVE THE PANS. Replace the door gaskets on the proofer.

Comments:
*Facility is in poor shape today, numerous sanitation violations and needed repairs. Permit expires in April. Correct ALL violations by inspection in the middle of April for permit renewal. Register all certified managers at Room 237, Chesapeake Health Dept. $10 fee = 3 year certificate. Post these in the customers' view.

November 03, 2003 (Routine)

Violations:

• 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: all prep tables, all metal racks and rolling carts, make table, the retarders, proofers, refrigerators, can opener, dough roller, oil pump, freezers, overhang at cutting table,...
  Clean and sanitize these surfaces for food contact.
• 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: exhaust hood frame, rest room trash can.
  Maintain nonfood-contact surfaces of equipment clean.
• 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3170 - Repeat Floor tiles at back door, rusty ceiling grid, stained ceiling tiles not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Floors, walls, ceiling tiles, baseboards, doors, and frames 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.
• 1570 - Repeat Observed metal racks supported by pans, a condition that prevents necessary maintenance and easy cleaning. Dish racks are rough and worn out.
  Repair the racks properly. Remove all pans from the floor. Replace dish racks. Restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability .
• 1100 - The food contact surfaces of numerous pans are crusty, not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the many crusty pans 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 buildup of food debris.

Comments:
Sanitation is poor. Develop and enforce a detailed, written cleaning schedule.

July 07, 2003 (Routine)

Violations:

• 1570 - Old dishwasher stored at back door. Dish racks at new dishwasher observed in a state of disrepair and damaged.
  Remove the old dishwasher from the facility. Replace the worn out dish racks.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3170 - Repeat Several floor tiles, ceiling grid, and some tiles not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Replace damaged floor tiles. Resurface/ replace rusty grid and vent parts. replace damaged ceiling tiles.
• 2350 ii - Plumbing connections under the three compartment sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3330 - Critical Repeat Working containers of cleaners 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.
• 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: oil pumps, scales, crusty pans, tub of utensils, dough roller, mixer, all refrigerators, cutting table and shelves, warmer, sauce baskets, retarder, proofers, ...
  Clean and sanitize these surfaces for food contact.
• 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: box fan, trash cans, ....
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - Repeat Doors, walls, baseboards, ceiling, rest room exhaust, and floor 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 the Chesapeake Manager Certificate in the customers' view. Do not prop up shelves with a stack of pizza pans. Work on detail cleaning.

March 26, 2003 (Routine)

Violations:

• 3180 - Repeat Floor areas, doors, walls, 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.
• 3170 - Repeat Some floor tiles not maintained in good repair. Several stained ceiling tiles observed. Trim on walk in and ceiling grid rusty in areas.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Replace all damaged tiles. Resurface rusty areas.
• 2920 - Repeat Toilet room door is not tight fitting. and/or provided with a self- closing door. Door does not close completely.
  Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3330 - Critical Repeat Working container of purple cleaner is 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.
• 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: crusty pans, reach in gaskets, retarder.
  Clean and sanitize these surfaces for food contact.

Comments:
Must provide a Chesapeake-registered, certified manager. Post the certification in the customers' view.Permit expires in April, submit the required application and $40 renewal fee to the Chesapeake health Dept., Room 237 (382-8672).