Use food thermometers to monitor foods on prep line throughout the day to ensure they do not stay above 41 degrees F for over 4 hours. PIC stated that the cold holding equipment would be looked at later in the week. Display unit turned to coldest setting for the present time. Hand wash sinks are to only be used for hand washing purposes.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Food on the sandwich prep line is cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the warewashing area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Sanitizer is not an adequate substitution for hand soap.
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03/02/2016 | Risk Factor | |
Permit displayed. Active managerial control observed. Spoke with the Person in Charge (PIC) regarding the following: 1) Written employee health policy (FDA form 1B provided) 2) Adjusting thermostat of the make line unit, and if unable to maintain potentially hazardous foods at 41 F or below, relocate foods to walk in units.
Health department permit issued
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Teriyaki chicken (59 F), pepperoni (48 F), and sliced tomatoes (44 F) cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The make line unit (ambient air temperature of 45 F) is not able to maintain a temperature of 41 F or below.
Correction: Repair the make line unit 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 unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The cutting boards along the make line units are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Plastic food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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11/02/2015 | Routine | |
permit issued
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the front is being used to clean and store knives
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in back storage area and under 3 compartment sink needs cleaning
Correction: clean
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02/11/2015 | Routine | |
Certified Food Manager certificate is from Va Bch, transfer to Chesapeake at Chesapeake Health Department 748 N. Battlefield Blvd.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: roast beef (44-57*), turkey on line 44*, cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: The front sandwich unit and the 2 door under counter cooler up front do not appear to be funtioning properly and are not holding at <41*
Correction: Repair/Replace to ensure proper function and capability of holding potentially hazardous foods at <=41*F.
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06/30/2014 | Routine | |
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