*HEALTH PERMIT RENEWED. **PROVIDE A CHESAPEAKE REGISTERED, CERTIFIED MANAGER. POST CERTIFICATE IN CUSTOMERS' VIEW.
- Food - Miscellaneous Sources of Contamination
Observation: Salad dressing, crackers stored under soap dispenser.
Correction: Protect food from miscellaneous sources of contamination. Relocate food (and single service items) from under soap and towel dispensers.
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12/28/2015 | Routine | |
*Provide a Chesapeake registered, certified manager for the facility. Class schedule provided.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: No certified manager provided.
Correction: The permit holder shall provide a Chesapeake registered, certified manager to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Some foods on prep line cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Do not overfill pans and keep lids closed as much as possible. Do not use multiple layers of paper in the pans as it prevents food from maintaining below 41 F.
- Equipment - Cutting Surfaces
Observation: The cutting boards along the makeline 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.
- Physical Facilities in Good Repair
Observation: Ceiling leak at air conditioner vent in the back kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/07/2015 | Routine | |
*GOOD JOB! **POST HEALTH PERMIT IN CUSTOMERS' VIEW ***MANAGER IS REGISTERED FOR THE MARCH MANAGER CERTIFICATION CLASS.
No violation noted during this evaluation. | 02/27/2015 | Routine | |
*Monitor food and equipment temperatures closely. Health Permit renewed. Post it and Manager Certifications in the customers' view.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored in a location where it is subject to splash, dust or other contamination: water stained boxes of condiments under drink station.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in the undercounter reach in refrigerator cold holding at improper temperatures. *Unit accidentally unplugged previous evening.
Correction: Discard the foods and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in the drink refrigerator cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration(>400ppm today).
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. *Calibrate dispenser and use luke warm water to make solution.
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11/05/2014 | Routine | |
- Jewelry - Prohibition
Observation: Employee wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(150-400 ppm quats) between uses.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: One pan of meatballs was not reheated to the proper temperature for hot holding.
Correction: Reheat meatballs for hot holding to 165°F or above.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in the under counter refrigerator cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. Repair the dispensing unit.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Platter lids observed stored with food contact surface exposed.
Correction: Store platter lids inverted or wrapped to protect from contamination.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service coffee stirrers observed unprotected from contamination.
Correction: Dispense coffee stirrers either individually wrapped or from an enclosed dispenser that gives one at a time while protecting the rest.
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07/16/2014 | Routine | |
*MAINTAIN TUNA <41F. **POST CHESAPEAKE MANAGER CERTIFICATION IN CUSTOMERS' VIEW.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Service the dispenser and adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
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03/26/2014 | Risk Factor | |
*Good sanitation and food protection practices. HEALTH PERMIT RENEWED.
- Food Storage - Clean and Dry Location
Observation: Foods in cabinet at drink station subject to splash from leaking equipment.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Equipment - Good Repair and Proper Adjustment
Observation: Water conveying equipment in drink station cabinet observed leaking.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
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12/06/2013 | Routine | |
*Manager registered for the October certification class.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between uses(<150ppm quats today).
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration (quats 150-400ppm) between uses.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Some plastic containers/lids observed in a state of disrepair.
Correction: Remove damaged equipment.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees(men's room).
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Toxics - Separation of Toxics
Observation: Container of rest room cleaner observed on hand sink nexy to foodservice gloves, not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaners must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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09/25/2013 | Routine | |
Provide a Chesapeake registered, certified manager for the establishment. Post certificate and health permit in customers' view. Remove wrist watch when working with food.
No violation noted during this evaluation. | 06/05/2013 | Risk Factor | |
NO CERTIFIED MANAGER PROVIDED CURRENTLY......CALL 382-8672 FOR ALL COURSE AND EXAM INFORMATION.
- Critical: Demonstration of Knowledge*
Observation: No certified manager provided.
Correction: Provide a certified manager knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Hair Restraints - Effectiveness
Observation: Employee observed working in the food service area without an effective hair restraint.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Reheating for Hot Holding* (repeated violation)
Observation: The meatballs were not reheated to 165F to eliminate pathogenic bacteria before placing in the hot holding unit..
Correction: Rapidly reheat food for hot holding to 165°F or above.
- Equipment - Good Repair and Proper Adjustment
Observation: Some clear plastic containers and lids observed in a state of disrepair and damaged.
Correction: Repair/remove the damaged items.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the prep area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Employee Accommodations, Designated Areas
Observation: Coat, purse, ... stored on food packages.
Correction: Use lockers, the coat hooks, or other suitable facilities so that food, equipment, single-service and single-use articles are protected from contamination.
- Critical: Toxics - Separation of Toxics
Observation: Containers of cleaners not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items on back storage rack..
Correction: Containers of cleaners must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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02/19/2013 | Routine | |
Good sanitation. Repair exhaust fan in men's room. Relocate thermometer to the front of the Coke refrigerator to accurately monitor temperature in the warmest area of the unit.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in under counter reach in cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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03/23/2012 | Risk Factor Assessment | |
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