Snag's Philly Cheese Steaks, 5 - 561 Cedar Road, Chesapeake, VA - Restaurant inspection findings and violations

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Restaurant: Snag's Philly Cheese Steaks
Address: 5 - 561 Cedar Road, Chesapeake, Virginia
Total inspections: 5
Last inspection: Sep 18, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 1770 A - Critical The diffusers on the soda dispenser were in need of cleaning.
  • 1570 - The shelf bracket storing the oven was observed in a state of disrepair and damaged.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: WAFFLE PRESS, and VENTILATION HOOD.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: EXTERIOR SIDES OF THE GRILL.
  • 3220 - Wet mop stored in the mop strainer.
  • 3080 - Less than 50 foot candles of light was noted under the ventilation hood due to an inoperable hood light.
September 18, 2009Routine15Details / Comments
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0760 - Critical The chili and cheese sauce were not rapidly reheated to 165F to eliminate pathogenic bacteria before placing in the warmer.
  • 1770 B - Repeat Observed accumulations of food deposits or other soil on the following: sandwich unit, scale, ice maker.
June 17, 2009Routine12Details / Comments
  • 1100 - The chipped enamelware pots are not smooth, contains cracks, chips, or pits that can not be easily cleaned.
  • 1770 B - Observed accumulations of food deposits or other soil on the following food contact surfaces: prep table, shelf, scales.
  • 1890 - Critical The food-contact surfaces of the washed equipment were not observed sanitized.
  • 3180 - Repeat Exhaust hood, wall pipes, some baseboard areas, floor at mop sink noted in need of cleaning.
March 10, 2009Routine13Details / Comments
  • 0570 - Wiping cloths improperly stored between uses.
  • 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition.
  • 0840 - Critical According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) coleslaw in the refrigerator, the food should have been discarded days ago.
  • 1570 - Unused or non-functioning equipment not removed from the premises.
  • 1750 - Single-service items(ziploc bags) were observed reused for the storage of food.
  • 1750 - Manufacturer containers(ones food came in originally) were observed reused for the storage of other foods.
  • 2000 - Clean container lids were observed stored in a cardboard lid.
  • 2650 - There is no refuse container at the area immediately adjacent to the front hand sink.
  • 3180 - Pipe along wall, exhaust hood filters noted in need of cleaning.
  • 3220 - Mop not hung up to air dry.
December 08, 2008Routine27Details / Comments
No violation noted during this evaluation. October 31, 2008Routine00Details / Comments

September 18, 2009 (Routine)



Violations:
  • 1770 A - Critical The diffusers on the soda dispenser were in need of cleaning.
    Clean and sanitize the diffusers every 24 hours.
  • 1570 - The shelf bracket storing the oven was observed in a state of disrepair and damaged.
    Repair the shelf bracket to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: WAFFLE PRESS, and VENTILATION HOOD.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: EXTERIOR SIDES OF THE GRILL.
    Clean and sanitize these surfaces for food contact.
  • 3220 - Wet mop stored in the mop strainer.
    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.
  • 3080 - Less than 50 foot candles of light was noted under the ventilation hood due to an inoperable hood light.
    Replace the inoperable light to provide at least 50 foot candles of light intensity under the ventilation hood.

June 17, 2009 (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.
  • 0760 - Critical The chili and cheese sauce were not rapidly reheated to 165F to eliminate pathogenic bacteria before placing in the warmer.
    Rapidly reheat food for hot holding to 165F or above before placing in the preheated holding unit.
  • 1770 B - Repeat Observed accumulations of food deposits or other soil on the following: sandwich unit, scale, ice maker.
    Clean and sanitize these surfaces.
Comments:
*Half of the power(220) is out, Dom/Va Power currently on site to restore service.

March 10, 2009 (Routine)



Violations:
  • 1100 - The chipped enamelware pots are not smooth, contains cracks, chips, or pits that can not be easily cleaned.
    Remove the damaged enamelware pots. Provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
  • 1770 B - Observed accumulations of food deposits or other soil on the following food contact surfaces: prep table, shelf, scales.
    Clean and sanitize these surfaces for food contact.
  • 1890 - Critical The food-contact surfaces of the washed equipment were not observed sanitized.
    After cleaning and rinsing, ALL pots, pans, utensils, and other food contact surfaces MUST be effectively sanitized before coming in contact with food and before use.
  • 3180 - Repeat Exhaust hood, wall pipes, some baseboard areas, floor at mop sink 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.

December 08, 2008 (Routine)



Violations:
  • 0570 - Wiping cloths improperly stored between uses.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(50 ppm chlorine) between uses.
  • 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 0840 - Critical According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) coleslaw in the refrigerator, the food should have been discarded days ago.
    Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1570 - Unused or non-functioning equipment not removed from the premises.
    Remove any unused or non-functioning equipment from the premises.
  • 1750 - Single-service items(ziploc bags) were observed reused for the storage of food.
    Discontinue the reuse of single-use containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1750 - Manufacturer containers(ones food came in originally) were observed reused for the storage of other foods.
    Discontinue the reuse of manufacturer containers for any other food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 2000 - Clean container lids were observed stored in a cardboard lid.
    Store equipment and utensils in a smooth, washable container to prevent contamination while in storage.
  • 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 each hand sink.
  • 3180 - Pipe along wall, exhaust hood filters 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 - Mop not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
*Suggest turning sandwich unit temperature down to compensate for open door time.

October 31, 2008 (Routine)

Comments:
Things to complete: install the remaining washable ceiling tiles over the foodservice area. Resurface the bottom interior of the sandwich unit. May pick up the Health Permit at the CHD, Room 237 when you provide a copy of the Certificate of Occupancy.

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