Facility MGR is awaiting copy of CFM from previous job site
- Fingernails - Maintenance (corrected on site)
Observation: Food employee with artificial nails or fingernail decorations other than nail polish observed handling exposed food.
Correction: Ensure all employees who wear artificial nails or fingernail decorations other than nail polish do not handle food.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: Ceiling noted in need of cleaning.
Correction: 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.
|
10/05/2015 | Routine | |
The CFM provided invoices indicating that the door gaskets and parts to repair the salad prep unit have been approved and/or ordered. The plumber called during this inspection and stated he was on the way to repair the hand sink. Discussed with the CFM that tableware stored as clean were observed soiled. The CFM stated that time was being used to monitor the food in the salad prep until the salad prep unit is repaired.
- Pressure Measuring Devices, Mechanical Warewashing Equipment (repeated violation)
Observation: The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine was reading 40 psi.
Correction: Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: The mixer and the interior of the ice machine.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: Tableware and food containers.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The facility was noted in need of cleaning.
Correction: 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.
|
02/05/2015 | Follow-up | |
Discussed observations with the CFM.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands or change gloves before engaging in food preparation, after touching their hat or an activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food (ribs) were lying directly on the cooler's storage shelf.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The salad prep unit was cold holding at improper temperatures. The ambient air temperature was at 48 degrees F. Shredded cheese was at 56 degrees F, Cesear dressing was at 47, Blue cheese dressing was at 46 F. The CFM voluntarily called for a repair service and was using time as a control for the TCS foods in the unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment and Utensils - Durability (corrected on site)
Observation: The plastic food containers and lids were observed cracked.
Correction: Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Pressure Measuring Devices, Mechanical Warewashing Equipment
Observation: The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine was reading 40 psi.
Correction: Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the saute cooler.
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: The mixer and the interior of the ice machine.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: Tableware and food containers.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the storage racks were observed soiled.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Plumbing System Maintained in Good Repair*
Observation: The hand washing sink located in the warewashing area was in a state of disrepair. The drain line of the sink was leaking water onto the floor. The 2-compartment prep sink and the hand washing sink in the bar area was noted to have leaking faucets.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing station located in the bar 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
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The facility was noted in need of cleaning.
Correction: 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Open containers of sanitzers were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of sanitizers and/or cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
01/28/2015 | Routine | |
Permit and certified food manager (CFM) certificates are required to be posted in a place of business transactions. CFM certificates must be transferred to Chesapeake per local ordinance. A work order has been submitted for the hand sink near the cook's line and the steam exhaust system for the dishwasher is currently being serviced. Sanitizing temperature in the dishwasher was reading greater than 190 degrees Fahrenheit. Monitor the temperature and have serviced if the temperature remains too high. Several cold holding units have been replaced. Health Permit renewal will be issued upon receipt of application and renewal fee.
- Equipment - Cutting Surfaces
Observation: The cutting boards along the make units and several portable 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: peelers, insert pans, and food storage containers.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor tiles not maintained in good repair. Several areas also missing grouting between tiles.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor in store room, under equipment in food prep area and the floor mats in the dish machine area noted in need of cleaning.
Correction: 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.
|
07/02/2014 | Follow-up | |
Permit must be hung in view of the public. CFM certificate must be transferred to Chesapeake per local ordinance and hung in view of the public. REPEAT violation. Work order will be put in for units not maintaining temperatures. Permit not issued at this time.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers.
Correction: 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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cooked mushrooms 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cheese and salad dressing on cookline cold holding at improper temperatures. Raw shrimp and chicken in the breading station cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris. Flour/sugar bins observed soiled.
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
- Physical Facilities in Good Repair
Observation: Floor of walk in freezer was observed very rusty. Rubber stripping on refrigerator in waitstation broken.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor of storeroom noted in need of cleaning.
Correction: 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.
|
06/02/2014 | Routine | |
Transfer Certified Food Manager Certificate to the Chesapeake Health Department. Correct above observations. Health Permit Issued.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed water dripping from the above lettuce bin into the food product located in the make unit below.
Correction: Prevent biological cross contamination by storing food in packages, covered containers, or wrappings (product on the make unit was covered by the person in charge).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Honey butter, dressings, cut tomatoes, half and half, and shrimp at the make unit observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria (half and half was discarded, honey butter/sour cream/sliced tomatoes/dressings/shrimp placed on 4 hour time control).
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Several ready to eat food products observed not properly discard by the consume by date.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Diced tomatoes and other products at the cook-line for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time (product labeled by the person in charge).
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: soiled dishes on the dry storage rack, soiled knives at the cook-line
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required
Observation: Clean pots and pans observed 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.
- Sewage - Other Liquid Wastes and Rainwater
Observation: Condensate not properly draining in one of the refrigeration make units. Ice-build up observed on the walk-in freezer condensate drain line.
Correction: Repair the condensate drain line to prevent incidental contact with foods.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing sink by the cook-line.
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
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in the dry storage area noted in need of cleaning.
Correction: 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.
- Pests - Controlling Pests*
Observation: Several flies observed in the dishwashing area.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
|
08/20/2013 | Routine | |
Great job, knowledgeable and aware staff and management. Observations discussed for correction.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers, labels well worn, need to be replaced..
Correction: 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling vents throughout the kitchen noted in need of cleaning.
Correction: 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.
|
03/15/2012 | Routine | |
Restaurant representatives - add corrected or new information about Outback Steakhouse, 4312 Portsmouth Blvd., Chesapeake, VA 23321 »