Red Lobster Restaurant #0599, 4117 Chesapeake Square Blvd., Chesapeake, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
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February 27, 2009 | Routine | 3 | 9 | Details / Comments |
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November 26, 2008 | Routine | 2 | 7 | Details / Comments |
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February 22, 2008 | Routine | 3 | 6 | Details / Comments |
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February 28, 2007 | Routine | 1 | 8 | Details / Comments |
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February 23, 2006 | Routine | 2 | 9 | Details / Comments |
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February 28, 2005 | Routine | - | - | Details / Comments |
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February 11, 2004 | Routine | 6 | 8 | Details / Comments |
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June 03, 2003 | Routine | 2 | 5 | Details / Comments |
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February 24, 2003 | Routine | 3 | 26 | Details / Comments |
February 27, 2009 (Routine)
Violations:
- 0200 - Employees wearing jewelry on their arms and hands while preparing food (watches and rubber bands).
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. - 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the walk-in refrigerator.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0480 - Repeat Unlabeled food containers.
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. - 0610 - Corrected During Inspection Repeat 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. - 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: shelving holding clean pans for food preperation.
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: inside bar cabinets, ventilation hoods.
Maintain nonfood-contact surfaces of equipment clean. - 2310 - Corrected During Inspection Critical The handwashing facility located at the dishwashing area 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 food container preventing its use. - 3080 - Less than 20 foot candles of light was noted in the reach-in refrigerators and freezers.
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 - 3140 - Repeat Area designated for employee to eat, drink, and use tobacco is located so that it does not protect drinks from contamination
Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination - 3180 - Repeat Some wall and floor surfaces 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. - 3260 - Employees are not using the dressing rooms or lockers provided.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. - 3380 - Corrected During Inspection Critical Repeat Sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 (no sanitizer in wiping cloth bucket).
Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
This establishment was approved for permit.
November 26, 2008 (Routine)
Violations:
- 0260 - Corrected During Inspection Critical The tomatoes (had mold growing on them and they where getting ready to cut them up) is unsound or adulterated.
Ensure food is safe and unadulterated. - 0470 - Critical Unwrapped or uncovered food in the refrigerators and freezers.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0610 - Food stored in a location where it is subject to splash, dust or other contamination (tiles stored on boxes of food).
Store food where it is not exposed to splash, dust, or other contamination to prevent contamination. - 1320 - Repeat There was no temperature measuring device located in the ice cream freezer and salad make line.
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. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: knives in rack, shelving with clean dishes on it, utensil containers and some food containers.
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: trash cans, shelving.
Maintain nonfood-contact surfaces of equipment clean. - 3030 - No disposable towels were provided at the hand washing lavatory in the preperation area and bar area.
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 - 3140 - Area designated for employee to eat, drink, and use tobacco is located so that it does not protect food containers and hand washing towels from contamination
Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination - 3180 - The floors in the entire food preperation area, underneath equipment, and some wall surface areas 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.
They have a HACCP plan in place. They have cooling charts, training book with tests at the back, temp. charts, written employee health policy, HACCP check lists. They are doing remodeling of the dishwasher area. Work is only being done at night when no food preparation is happening.
February 22, 2008 (Routine)
Violations:
- 0470 A 4 - Corrected During Inspection Uncovered containers of spices were stacked one on top of another.
Keep containers of food and spices covered when not in use. - 0480 - Unlabeled spice containers and water squeeze 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. - 0820 A 2 - Corrected During Inspection Critical The stored food items in the Victory fry box reach-in cooler were not maintaining a cold holding temperature of<= 41 F.
The foods stored in the refrigeration compartment were moved to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 1060 - Rusty shelving in the Victory reach-in coolers.
Replace the rusty refrigeration shelving with shelving that meets the requirements of being durable, smooth, easily cleanable, nonabsorbent, and rust-free. - 1320 - Corrected During Inspection There was no temperature measuring device located the ice cream freezer compartment and two (2) of the refrigeration compartments.
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. - 1450 - The Victory fry box reach-in cooler was not maintaining a cold-holding temperature of<= 41 F.
Maintain<= 41 F for all refrigeration units. - 1570 - Inoperable bake station dipper well.
Work order was placed to repair the dipper well. - 2260 - Critical No backflow prevention device on the threaded faucets with an attached hose + spray nozzle.
Provide a double-check backflow prevention device on all threaded faucets where a hose + spray nozzle are attached. - 3380 - Corrected During Inspection Critical Repeat The sanitizer concentration level in the wiping cloth buckets was either< 50 parts per million (ppm) or >100 ppm.
Maintain 50 ppm for the chlorine sanitizer concentration level. Do not add hot water with the chlorine sanitizer solution. Add luke warm water with a temperature around 70 F to the chlorine sanitizer solution.
Reviewed the cleaning schedule, employee health policy, and consumer advisory policy with the person-in-charge. Transfer all current ServSafe certificates to the Chesapeake Health Department (CHD) and post the CHD issued certificates in public view next the Health Department permit. Cost of transfer is $10 per certificate. A clean and well-run kitchen. Good food safety practices demonstrated by the kitchen staff during this inspection. The February 2008 PERMIT RENEWAL will be issued once the permit renewal application + fee have been submitted to the Chesapeake Health Department.
February 28, 2007 (Routine)
Violations:
- 0200 - Employees wearing jewelry (watch) on their arms and hands while preparing food.
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. - 0550 - Dispensing utensils improperly stored between uses (observed scoop handles in dry ingredient products).
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) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 1570 - The door gasket of the Traulsen freezer is damaged.
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Some refrigerator door gaskets.
Maintain nonfood-contact surfaces of equipment clean. - 2310 B - The handwash station at the bar is being used for purposes other than washing hands (observed empty bottles in sink).
The handwash facility identified above is to be used for washing hands only - 2720 - Dumpster lid was open or uncovered.
Cover all waste containers when not in continuous use. - 3045 - Repeat 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 (inclusive of employee rest-rooms) used by food employees. - 3350 - Unnecessary insecticides (i.e. Hot Shot) found in the food establishment (located in bar cabinet).
Remove unnecessary poisonous or toxic materials. - 3380 - Corrected During Inspection Critical Sanitizer solution concentration in wiping buckets (2) was low.
Ensure that sanitizer solution concentration is accurate (50 ppm for chlorine sanitizer and 200 ppm for quaterinary ammonium sanitizer).
Overall food management and sanitation is good. Permit Renewal Issued.
February 23, 2006 (Routine)
Violations:
- 0820 - Corrected During Inspection Critical Mashed potatoes hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. - 1100 - Repeat The food contact surfaces of the damaged plastic tubs and rusty walk in racks are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Remove/replace the racks and tubs 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. - 1770 B - Observed accumulations of food deposits or other soil on the following surfaces: pass thru shelves, underside of wall mounted shelves, some refrigerator doors, hinges, racks, one soda gun, ice bin and water dispensers, ice maker interior top, dipper well.
Clean and sanitize these surfaces for food contact. - 2350 ii - Leak observed in bar under ice bin/drink station.
Plumbing systems and components shall be maintained in good repair. - 2730 - The refuse container used to store refuse/recyclables has no drain plug.
Replace the drain plug to the refuse container. - 2740 - Trash and litter were observed adjacent to the recycling refuse container outside the facility.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. - 2890 - Light bulbs in one walk in missing and/or not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulbs with a coated or shatter-resistant bulb. - 3180 - Repeat Charbroiler hood, one walk in's walls and ceiling, some floor areas, and employee rest rooms 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. - 3300 - Facility is storing unnecessary items(chairs in corral) to the operation or maintenance of the establishment.
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. - 3340 - Corrected During Inspection Critical Containers of cleaners not stored separately from insecticides or rodenticides.
Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
PERMIT RENEWED. REGISTER THIRD CERTIFIED MANAGER AT THE CHESAPEAKE HEALTH DEPT., ROOM 237. $10 FEE = 3 YEAR CERTIFICATE.
February 28, 2005 (Routine)
Violations:
- 1100 - The food contact surface of the rusted refrigeration racks is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Repair or replace the racks 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 - There was no temperature measuring device located in the undercounter refrigerator.
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. - 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. - 3080 - Light out under hood.
Replace bulb. - 3180 - Floor and baseboard in walk-in freezer 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.
Double check valve backflow preventor is needed for spray hose attatched to faucet. Permit Issued.
February 11, 2004 (Routine)
Violations:
- 0820 - Critical Creamer cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 1780 - Critical Numerous sheet pans used to prepare food in a refrigerated room maintained at proper temperature are observed soiled.
Clean and sanitize containers, remove carbon build-up. - 1730 - The water pressure gauge on the dish machine is not in good repair and/ or not accurate in the range of use.
Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use. - 0550 - Repeat Dispensing utensils improperly stored between.
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) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 2000 - Repeat Large plastic containers that were clean were stored on top of dish machine booster heater. Wet-stacking of small sauce containers.
Store cleaned utensils and pans in an area that is clean and will prevent contamination.Store sauce containers in a self-draining position that allows air-drying. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 2260 - Critical Observed a hose attached to a faucet fixture.
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. - 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the dessert refrigeratoris not accurate.
Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use. - 1770 - Critical The following utensils were observed soiled to sight and touch: Various ladels.
Clean and sanitize these surfaces for food contact. - 3360 - Critical Rodent bait station found stored on dry goods product shelf.
The bait station must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items. - 3180 - Floor behind large flour bags, walls and ceiling in employee restrooms 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. - 2850 - Cardboard boxes being used as a floor mat is not easily cleanable.
Design mats and duckboards to be removable and easily cleanable. - 0470 - Critical Severly dented cans stored with common stock.
Prevent cross contamination by holding damaged, spoiled or recalled products in a designated area that is separate from food, equipment, utensils, linens, and single-service and single-use articles. - 1570 - The door gasket of the Victory refrigerator is (missing, damaged).
Repair or replace the door gasket in accordance with the manufacturer's specifications.
Permit issued .
June 03, 2003 (Routine)
Violations:
- 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands (waiters preparing salads to take to dining room).
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 0960 1 - Critical Repeat The food contact surface of the Ice Machine is not safe due to interior rust and mold/mildew buildup on the inner surfaces.
Repair or replace and clean and sanitize the Ice Machine's interior to prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. - 1170 - Repeat Grease extraction filters in the hood system are not easily removable and some are damaged or ill - fitted.
Alter or replace this defective equipment so that the filters can be easily removed for cleaning and replacement. - 1770 - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: metal food pans.
Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability. - 2000 - Repeat Clean metal food pans were not observed stored in a position to allow air-drying.
Store @TABLEWARE@ in a self-draining position that allows air-drying. - 2000 - Repeat Clean forks, knives, and spooks were observed stored uncovered.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 2000 - Repeat Cleaned forks, knives, and spoons were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 3080 - Repeat Less than 50 foot candles of light was noted over the grill area due to missing lights and light covers.
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 - 2810 - Wall or wall covering in the Food Prep Areas are not smooth and easily cleanable due to the bulkling of the FRP.
Repair or replace wall or wall covering to make it smooth and easily cleanable.
Health Department Permit and Certified Food Manager Certificates are not hung for Public View. Correct Immediately. Tyco Fire and Safety Company has the work order to replace the Sprinkler Heads. Work should be completed within 30 days and should be inspected by the Fire Prevention Marshall. Employee training records are needed showing documented training of each employee or provide Food Handler's Cards. FRP in Food Prea Areas is badly bulkling and needs replacing or securing immediately.
February 24, 2003 (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. - 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 0480 - Unlabeled food containers.
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. - 0540 - Critical Food in contact with soiled equipment (heavily carbonized pans) or utensils.
Use only cleaned and sanitized utensils or equipment during food preparation and clean or dispose of heavily carbonized pans. - 0550 - Dispensing utensils (for Salads and Condiments) improperly stored between.
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) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0570 - Wiping cloths improperly used.
Ensure cloths used for wiping food spills are not used for any other purpose. - 0580 - Single-use gloves while worn during multi-tasked food preparation.
Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose. - 0640 - Food is subject to environmental sources of contamination during preparation (counter tops, walls, ceilings, chipped or broken plates and carrying trays, food splash from previous preparations not cleaned or removed).
Protect all food from environmental sources of contamination during preparation by correcting the above conditions. - 0960 1 - Critical The food contact surfaces of the Carbonized Pans, Broken Plastic Fod Containers, Broken Metal Food Pans and Customer Food Service Trays that are chipped are not safe.
Repair or replace the above items to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. - 1140 - The can opener blade and holster are not clean.
Provide a clean can opener and holster on a regular interval. - 1170 - Grease extraction filters in the hood system are not clean.
To prevent hood fires, grease filters should be removed regularly to prevent excessive accumulations and drippings. - 1180 - The food temperature measuring device (degrees F) located in the @EQUIPMENT@ is not clean.
Provide a temperature measuring device that has a clean covering and that is accurate within +/- 2 degrees Fahrenheit in the intended range of use. - 1320 - There was no temperature measuring device located in some of the refrigerated units.
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. - 1770 - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: Carbonized Metal Pans.
Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability. - 1770 - Observed accumulations of grime and debris on the following food contact surfaces: Interior cabinet of the Refrigerated Units.
Clean and sanitize these surfaces for food contact. - 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Rubber door gaskets of the refrigerated units.
Maintain nonfood-contact surfaces of equipment clean. - 1790 - The food contact equipment surface of the non inverted food contaners and Customer Service Traysin the food prep area were observed soiled with accumulations of grime and debris.
Clean the food contact surface of the above items to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use. - 1800 - The nonfood contact surface of the Soda Dispenser Nozzles had accumulations of grime (mold/mildew) and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2000 - Clean @TABLEWARE@ were observed stored uncovered.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 2000 - Clean @TABLEWARE@ were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 2020 - @TABLEWARE@ were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Store @TABLEWARE@ with food or lip-contact surface facing downward to prevent contamination prior to use. - 2310 B - The handwash station near where Ice Tea is prepred is being used as a dump station.
The handwash facility identified above is to be used for washing hands only - 2310 B - The handwash station at the near where the Ice Tea is prepared is being used for purposes other than washing hands.
The handwash facility identified above is to be used for washing hands only - 3240 - Handwashing facilities are unclean and not maintained
Keep handwashing facilities clean and maintained to encourage proper handwashing. - 2620 - Observed leaking refuse container in the kitchen.
Replace leaking refuse containers, they are an attractant for pests. - 2620 - There are refuse containers in the kitchen without covers.
All refuse containers are to be fitted with snug lids. - 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. - 2890 - Light bulbs in theWalk In Refrigerator are not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3080 - Less than 50 foot candles of light was noted in the Walk In Freezer
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 - 3090 - Ventilation is not sufficient to keep employees men and womens restrooms free of excessive obnoxious odors
Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes - 3100 - Lockers or other suitable facilities are not provided for employees clothing and other possessions, also the employee break table is broken and made of wood (not smooth and easily cleanable)
Provide the proper equipment that is suitable from easily cleanable materials. - 3180 - The Food Prep Area and Employee Break Area were noted in need of cleaning. Food splash, trash and other debris was noted accumulating on the Flooors, Walls, Ceilings, and on the interior and exterior of most equipment in the Food Prep 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. - 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
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. - 3300 - Premises has accumulation of litter
Maintain the premise free of litter. - 1570 - The Ice Bin Door Panel was observed in a condition (separating) that prevents necessary maintenance and easy cleaning.
Repair the Ice Bin 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 Ice Bin, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1570 - The Automatic Sprinkler System Heads was observed in a state of disrepair (Rusting) and damaged.
Repair the Sprinkler System Heads 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
There were no Chesapeake Certified Food Service Managers on Duty at the time of this inspection. This is a "High Risk" establishment and should have a Certified Manager on duty during all hours of operation. Change all ServSafe Certificates over to the City of Chesapeake Certificate by 10:00am February 25, 2003. The morning crew is preping food in a unclean environment due to the lack of cleaning by the night crew. Management should address this situation.
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