*MUST PROVIDE A CHESAPEAKE REGISTERED, CERTIFIED MANGER FOR THE RESTAURANT.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: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Food Storage - Clean and Dry Location
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Fried rice in warmer hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period in a working unit.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service containers observed reused as food scoops.
Correction: Discontinue the reuse of single-use containers as food scoops. Provide approved reusable food scoops with a handle.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers(bottles, bags,...) were observed reused for the storage of food.
Correction: Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: knives, knife holder, prep tables, some food containers,.....
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the equipment washed were not sanitized.
Correction: After washing and rinsing of the food-contact surfaces, ALL equipment must be effectively SANITIZED before coming in contact with food and before use.
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01/25/2016 | Routine | |
Restaurant representatives - add corrected or new information about Yumi Yumi, 109 Gainsborough Sq Ste. #m, Chesapeake, VA 23320 »