Transfer ServSafe certification to the City of Chesapeake. Take $15 to the Health Department, located at 748 Battlefield Blvd N, to room 238 with current ServSafe certificate.Once transferred post certification in plain view along with health permit. Use test strips to ensure that sanitizer buckets and 3 compartment sink are at adequate levels (50-100 ppm).
- Critical: Person in Charge - Assignment of Responsibility*
Observation: No City of Chesapeake Certified Food Manager at establishment.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled. Transfer ServSafe certificate to the City of Chesapeake.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration in either the three compartment sink or wiping cloth buckets.
Correction: Adjust the chlorine sanitizing solution to a level of between 50-100 parts per million.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory behind 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
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03/09/2016 | Risk Factor | |
Permit displayed. Certified food manager (CFM) present. Active managerial control observed. Facility organized and clean. Spoke with the Person in Charge (PIC) regarding the following: 1) Employee health, food safety and general sanitation practices 2) Cooling logs for beans and other foods 3) Transfer serve safe certificate to Chesapeake Certified Food Manager's (CFM) certification.
Health department permit issued
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils (scoops in the cheese containers stored on top compartment of make line unit) improperly stored between uses.
Correction: 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 135°F.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the 4 door lowboy make line unit.
Correction: 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following non-food contact surfaces: Surface under hot holding unit, and surfaces used to store single service items such as cups and lids.
Correction: Maintain non-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Food containers over the 3 compartment sink 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.
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09/18/2015 | Routine | |
- Non-Food Contact Surfaces
Observation: The burrito presses need cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: floor under cooking equipment and office door needs cleaning
Correction: clean
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07/20/2015 | Routine | |
permit issued
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the -side of fryers
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Floor tile grout in kitchen has eroded and ceiling tile in dish room is damaged
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under fryer and wall behind hans sink need cleaning
Correction: clean
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11/25/2014 | Routine | |
Bring Serv Safe certificate to Chesapeake Health Department to register 748 N. Battlefield Blvd.
No violation noted during this evaluation. | 05/14/2014 | Routine | |
Permit issued.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Metal drop-ins 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.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the front area is blocked, preventing access by employees for easy handwashing. Plastic pitcher.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the pitcher preventing its use.
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09/30/2013 | Routine | |
Certified food manager certificate expired, need to renew at Chesapeake Health Department.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Tea drive thru is not covered.
Correction: cover
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Seal/caulking damaged mopsink.
Correction: repair
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>gasket torn walk-in fridge
>>racks peeling above 3-vat
>>gasket torn 2 door left of 3-vat sink
Correction: repair
- Equipment - Cutting Surfaces
Observation: Cutting boards 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 - Good Repair and Calibration
Observation: Multiple slicers, by Promax, handles damaged.
Correction: Discard, replace or repair
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Employee failed to sanitize tongs between use.
Correction: Clean and sanitize all utensils after use.
- Non-Food Contact Surfaces
Observation: following in need of cleaning
>>old labels on metal food containers
Correction: clean
- Equipment and Utensils, Air-Drying Required
Observation: Metal 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.
- Outer Openings - Protected
Observation: Drive thru window is not self-closing.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Lighting, Intensity
Observation: Light out 2 door left of 3-vat sink.
Correction: repair/replace
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>corner wall damaged right of taco shell hot hold cabinet
>>tiles damaged mopsink
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: following in need of cleaning
>>floor damaged behind deep fryers
Correction: clean
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04/08/2013 | Routine | |
Restaurant representatives - add corrected or new information about Taco Bell #3276, 1720 Parkview Drive, Chesapeake, VA 23320 »