Transfer CFM certificate to Chesapeake. Transfer can be done at Chesapeake Health Department in room 238 for $15. Permit issued.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that food in walk in freezer was not protected from contamination because it was not in packages, covered containers, placed in food grade bags or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, food grade bags or wrappings.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the refrigerator shelves have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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12/30/2015 | Routine | |
permit issued
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees 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* (corrected on site)
Observation: Sweet and sour chicken and sprouts cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: Observed scoop made from plastic bottle
Correction: Replace the scoop 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 build-up of food debris.
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03/02/2015 | Routine | |
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