October 14, 2009 (Routine)

Comments:
Owner is working with them to obtain better shelving for the dry storage area. Maintenance is coming by to reinstall a/c unit in dry storage area. Switching to Chlorine instead of Quats. Maintaining cleaning schedule and temperature logs well. Kitchen is very well run and doing a nice job keeping it clean.

March 31, 2009 (Routine)

Violations:

• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: dry goods shelving
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - Repeat Floor in the dry goods room was noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

Comments:
PERMIT RENEWAL ISSUED

January 13, 2009 (Routine)

Violations:

• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: FLOOR FAN, and DRY GOODS SHELVING.
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - Repeat Floor under the freezer is in need of cleaning.
  Keep the floor clean and free of food debris.

Comments:
A copy of blank HACCP temperature logs was given to the kitchen manager. Document cooling and cooking temperatures of foods served to the residents. Ready-to-eat foods stored under refrigeration > 24 hours are date labeled with the storage date. Place the "use by" or "pull" date on the date labeled food. The refrigeration shelf life of any ready-to-eat food removed from the sealed manufacturer's packaging is 7 days. The kitchen staff is doing a good job of keeping the kitchen clean and well organized.

October 02, 2008 (Routine)

Violations:

• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: VENTILATION HOOD & LIGHT SHIELD, and DRY GOODS SHELVING.
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - The FLOOR under the storeroom freezer and the kitchen stove were noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

Comments:
Reviewed with the kitchen staff proper cold-holding, cooking, and hot holding temperatures, date labeling ready-to-eat foods, and the chlorine bleach sanitizer concentration level. Addressed resurfacing or replacing the kitchen cabinets with the person-in-charge. Gave the person-in-charge a copy of the HACCP equipment/food temperature logs.

June 19, 2008 (Routine)

Violation: 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: KITCHEN CABINET COMPARTMENTS, EXTERIOR SURFACES OF COMPARTMENTS, VENTILATION HOOD, CAN OPENER, and WINDOW FRAMES.
Maintain nonfood-contact surfaces of equipment clean.
Comments:
Current Certified Food Manager's certificate has expired. Enroll the current Certified Food Manager into the next available recertification class. Develop and implement an employee training log for kitchen personnel.

March 19, 2008 (Routine)

Violation: 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: freezer compartment, dry goods and cupboard shelving, and the ventilation hood .
Maintain nonfood-contact surfaces of equipment clean.
Comments:
Reviewed proper method for cooling hot foods. Reviewed the Employee Health Policy. Current Certified Food Manager's certification expires this month. Enroll into a Certified Food Manager's recertification class. Gave person-in-charge the 2008 Certified Food Manager's class schedule. PERMIT RENEWAL ISSUED

November 02, 2007 (Routine)

Violations:

• 1170 - Ventilation hood filters improperly installed in the horizontal position.
  Install the ventilation hood filters in the vertical direction.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: VENTILATION HOOD FILTERS and LOWER KITCHEN CABINETS.
  Maintain nonfood-contact surfaces of equipment clean.
• 2000 - Repeat Boxes of detergent were found stored on the floor.
  Store food and nonfood items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2020 - Eating utensils were found dispensed with the food or lip-contact surface not facing the same direction in the dispenser.
  Store the eating utensils with food or lip-contact surface facing downward or the same direction to prevent contamination prior to use.
• 3180 - Repeat FLOOR in the dry goods storeroom behind the shelving and under the freezer was noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3280 - Repeat Dead cockroaches were found on the dry goods storeroom floor.
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

Comments:
Place the "use by" date on the ready to eat date labeled foods. Store up to 7 days. The employee health policy was reviewed with the person-in-charge.

June 15, 2007 (Routine)

Violations:

• 0380 - Corrected During Inspection Critical Unopened dented can of cranberry sauce stored for use on the dry goods shelf.
  Do not use the products stored in damaged food containers.
• 0480 - Unlabeled container storing flour located in the dry goods storeroom.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0610 - A box of Cheerios and a box of raw potatoes were stored on the dry goods storeroom floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1320 - There was no temperature measuring device located in the 1-door reach in cooler..
  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.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a QUATERNARY AMMONIUM test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a quaternary ammonium chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: CAN OPENER.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: BASE OF THE FREEZER COMPARTMENT, LOWER KITCHEN CABINET COMPARTMENTS, KITCHEN CABINET DOORS & DOOR FRAMES, EXTERIOR SURFACE OF THE DRY GOODS STOREROOM WALL-MOUNTED AIR CONDITIONING UNIT and the DRY GOODS SHELVING & DRY GOODS STOREROOM DOOR.
  Maintain nonfood-contact surfaces of equipment clean.
• 2000 - Repeat A box of toilet paper rolls were found stored on the floor in the dry goods storeroom.
  Store nonfood items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2310 - Corrected During Inspection Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the paper coffee filter & metal strainer from the sink's basin preventing its use.
• 3150 - Dented can of food not discarded or segregated for credit or redemption..
  Discard or segregate from use any food stored in a damaged food container.
• 3180 - The floor behind the stove, kitchen walls, and the floor wall junctures & ceiling in the dry goods storeroom were noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3280 - Dead cockroaches were found in the kitchen's lower cabinet compartments.
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
• 3380 - Corrected During Inspection Critical Repeat The quaternary ammonium sanitizer used for sanitizing the kitchenware was measured in the 3-compartment sink basin >500 parts per million (ppm).
  Maintain the quaternary ammonium sanitizer concentration at 200 ppm.

Comments:
A records check revealed the most recent visit made by the pest control operator contracted by this facility was on 5/18/07. Equipment temperature logs are being maintained on a consistent daily basis. No cleaning schedule or employee training log produced during this inspection. Maintain both logs. Clean food containers not stored in an orderly fashion in the lower cabinets. Recommend enrolling all kitchen employees in a food handler class conducted at the Chesapeake Health Department. A 2007 class schedule supplied at time of inspection. Correct all cited violations.

March 06, 2007 (Routine)

Violations:

• 0240 - Corrected During Inspection Employee observed working in the food service area without proper hair restraint.
  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.
• 0470 A 4 - Corrected During Inspection Carton of raw shelled eggs stored over ready-to-eat foods in the refrigerator.
  Store raw animal foods below ready-to-eat foods.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: BAKING PANS
  Clean and sanitize these surfaces for food contact.
• 1790 - Repeat The upper compartment panel of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 2000 - Boxes of paper products were found stored on the storeroom floor.
  Store all boxes and containers of nonfood items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 3380 - Corrected During Inspection Critical Quaternary ammonium sanitizer set up for use in the 3-compartment sink basin was measured >400 parts per million (ppm)
  Maintain the quaternary ammonium sanitizer concentration at 200 ppm.

Comments:
PERMIT RENEWAL ISSUED

November 14, 2006 (Routine)

Violations:

• 0480 - Unlabeled drink pitchers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0830 - Critical The ready-to-eat (RTE) commercially processed foods in the refrigeration unit were not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
• 1100 - Repeat Rusted shelving in the Glenco reach-in cooler.
  Replace the rusted refrigeration compartment shelving with shelving that is durable, smooth, easily cleanable, and nonabsorbent.
• 1790 - The upper cavity panel of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 2890 - Corrected During Inspection Light bulb in the Glenco reach-in cooler is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

Comments:
The overall cleanliness of the kitchen is good.

August 18, 2006 (Routine)

Violations:

• 1720 - A chlorine sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Obtain and use a CHLORINE chemical test kit when using bleach + water as the sanitizer.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: CAN OPENER.
  Clean and sanitize these surfaces for food contact.

Comments:
Place "use by" dates on any ready to eat food stored under refrigeration > 24 hours. For foods maintained at 45 F > 41 F the use by storage time is 4 days. For foods held under refrigeration <= 41 F the use by storage time is 7 days. Date label processed foods once the manufacturer's packaging seal has been opened. Develop and implement a daily food temperature log where at least one food temperature from the refrigerator is taken and recorded before each breakfast, lunch, and dinner.

May 08, 2006 (Routine)

Violations:

• 0690 - Reusing Food Lion bags as liners.
  Use food grade products only.
• 1100 - The food contact surface of the refridgerator racks is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the racks to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1570 - Repeat Ice machine was observed in a state of disrepair and damaged.
  Repair the ice machine to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Microwave and pink cart.
  Clean and sanitize these surfaces for food contact.

Comments:
New stove as been ordered. Refrigerator to follow.

January 04, 2006 (Routine)

Violations:

• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit(ground beef over produce).
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 1570 - The ice maker is currently broken.
  Repair the ice maker to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability .
• 1750 - Used aluminum foil pie pan and manufacturer's food containers observed washed and saved.
  Do not reuse any single service containers for food storage. Use only approved reusable food storage containers designed for your food storage needs.
• 1770 B - Observed food deposits or other soil on the following surfaces: microwave oven, small food chopper, cabinets.
  Clean and sanitize these surfaces. Do not line drip trays with aluminum foil.
• 2890 - Light bulb in the exhaust hood not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3080 - Corrected During Inspection Less than 10 foot candles of light was noted in the store room(several lights out).
  Replace burned out bulbs. Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 3170 - Baseboard tiles not maintained in good repair
  Replace missing tiles or install coved base. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
*Always fill the sanitizing solution deep enough to submerge the largest piece of equipment processed.

September 07, 2005 (Routine)

Violations:

• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0790 - Improper methods used to thaw deli turkey.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 1800 - The nonfood contact surfaces of the cabinets and box fan have accumulations of grime and debris.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

Comments:
*Facility has lost power to parts of the building. Electricians are on site currently repairing the problem. Power supplied to the refrigerator but not the freezer. Monitor temperatures closely. Foods that thaw (but still <41F) may be cooked and served but not refrozen. Any foods that exceed 41F for four hours or more must be discarded. **Register the manager certification at the CHD, Room 237, $10 fee = 3 year certificate. Post that certificate.

June 02, 2005 (Routine)

Comments:
Violations noted previously have been corrected. Register the certified manager at the Chesapeake Health Dept., Room 237, $10 fee = 3 year certificate. Need a certified manager present during all hours of kitchen operation. First resident to arrive next week.

March 21, 2005 (Routine)

Violations:

• 1570 - The door gaskets on the refrigerator and the interior bottom are damaged). The stove needs repair.
  Repair or replace the door gaskets and interior in accordance with the manufacturer's specifications. Finish stove repairs.
• 2890 - Light bulbs in kitchen fixtures not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulbs with a coated or shatter-resistant bulb.
• 3170 - Floor and baseboard at stove incomplete. Floor tiles damaged in store room.
  Properly finish the floor and baseboard to be smooth and easily cleanable.

Comments:
Permit issued. Correct all violations within 30 days. Remove the ice maker and dishwasher if not put into use. *One employee currently enrolled in the certification class, two scheduled for April.

May 28, 2003 (Routine)

Violations:

• 1060 - Repeat The nonfood contact surface of the bare wood shelf is not corrosion resistant, nonabsorbent, and/or smooth.
  Paint or seal all bare wood surfaces.Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1770 - Repeat Observed accumulation of debris on the following food contact surfaces: ice maker interior.
  Clean and sanitize these surfaces for food contact.
• 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: cabinets and drawers.
  Maintain nonfood-contact surfaces of equipment clean.
• 0840 - Critical According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) cottage cheese in the refrigerator, the food should have been discarded several days ago.
  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.
• 0550 - Repeat Dispensing utensils improperly stored between.
  Store in-use utensils or dispensing utensils in the food with the handle up out of the product.
• 3170 - Store room light is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Replace all burned out bulbs.

February 13, 2003 (Routine)

Violations:

• 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: ktchen cabinets and drawers, ice maker interior.
  Clean and sanitize these surfaces for food contact.
• 1060 - The nonfood contact surface of the bare wood storage shelves and the peeling window sill is not nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Paint or seal the surfaces.