- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) yogurt in the refrigerator, the food should have been discarded weeks ago.
Correction: 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.
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11/30/2015 | Routine | |
*Call with update on refrigerator - 382-8664. Use only 50-100 ppm chlorine in the sanitizing solution.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods cold holding at improper temperature in the refrigerator.
Correction: TODAY-Repair the refrigerator to cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the use by date on the eggs, lime juice, and pineapple in the refrigerator, the food should have been discarded days to months ago.
Correction: 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.
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09/02/2015 | Routine | |
RECERTIFICATION CLASS SCHEDULE PROVIDED.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in the refrigerator cold holding at improper temperatures.
Correction: Repair or replace the refrigerator. Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Good Repair and Calibration of Thermometers
Observation: Observed thermometers in the refrigerator and freezers are not accurate.
Correction: Replace refrigerator/freezer thermometers.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of other foods in cabinet.
Correction: Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities in Good Repair
Observation: Torn floor covering in mop closet, not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of cleaner not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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06/15/2015 | Routine | |
*Ensure all kitchen equipment washed is rinsed and then sanitized in a 50-100ppm chlorine solution. Check the strength of the sanitizer during use to ensure a proper concentration.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of other foods.
Correction: Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Old tiles, wood, debris observed by back door.
Correction: The refuse container storage area and grounds are to be maintained clean and sanitary.
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03/31/2015 | Routine | |
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety and sanitation practices as it relates to their assigned duties.
- Food Storage - Clean and Dry Location
Observation: Food and straws stored on the floor or less than 6" above the floor.;Elevate food and single service item storage onto approved shelving with minimum 6" legs or casters.
- Temperature Measuring Devices
Observation: The temperature measuring devices located in the refrigerator and freezer are not accurate (ex: refrigerator = 22F but the food is 38-40F).
Correction: Provide an accurate temperature measuring device in the front of each cold holding unit used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Warewashing Equipment, Cleaning Frequency
Observation: The dish drainer observed in need of cleaning.
Correction: Clean the drainer.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed deposits or other soil on the following: plastic drawer units, bottom of plastic shelves.
Correction: Clean and sanitize these surfaces.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Improper sink set up observed for warewashing.
Correction: Set up and use the three compartment sink : 1. wash (hot water and detergent), 2. rinse (clear hot water), 3. sanitize (warm water + 50ppm chlorine). Air dry all items.
- Equipment and Utensils, Air-Drying Required
Observation: Food equipment cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash observed outside the facility.
Correction: The refuse container storage area and grounds are to be maintained clean and sanitary.
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01/05/2015 | Routine | |
- Good Repair and Calibration of Thermometers
Observation: Observed dial food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Pests - Controlling Pests*
Observation: Roach observed by the mop sink.
Correction: Have facility treated by a certified pest control operator. Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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10/06/2014 | Routine | |
Good job.
No violation noted during this evaluation. | 07/07/2014 | Routine | |
A Chesapeake registered, certified manager needs to be present daily.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employee observed working in the food service area without proper hair restraints.
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: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in the 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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) milk in the refrigerator, the food should have been discarded 6 days ago.
Correction: 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.
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04/08/2014 | Routine | |
*Health Permit renewal due in February.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers(ones that food came in originally) were observed reused for the storage of other foods.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Physical Facilities in Good Repair
Observation: Kitchen floor covering is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/08/2014 | Routine | |
**Refrigerator temperature lowered at this time.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in the Hotpint refrigerator 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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10/11/2013 | Risk Factor | |
Good job!
No violation noted during this evaluation. | 07/15/2013 | Risk Factor | |
The newly painted shelves look good.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) cream cheese in the refrigerator, the food should have been discarded days ago.
Correction: 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.
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04/16/2013 | Risk Factor | |
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employee observed working in the food service area without proper hair restraints.
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
- Food Storage - Clean and Dry Location
Observation: Food stored on the pantry floor or food stored less than 6" above the floor.;Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Good Repair and Proper Adjustment
Observation: Pantry shelves are chipped and peeling.
Correction: Repaint the shelves to restore a state of condition that allows for easy cleaning.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers (plastic containers that food came in originallty) were observed reused for the storage of other foods.
Correction: Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
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01/10/2013 | Routine | |
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