Discussed the following with the CFM
- Temperature Measuring Devices - Ambient Air and Water (corrected on site)
Observation: The ambient air temperature measuring device (degrees F) located in the fry lowboy was not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Equipment - Good Repair and Proper Adjustment
Observation: The door of the raw meat cooler was observed in a state of disrepair or damaged. (exposed foam insulation material from cuts in the door).
Correction: Repair the raw meat cooler's door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the above mentioned equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the WIF's door would not close properly because of ice build-up around the heat strip/door jam area.
Correction: Repair the WIF's door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the WIF's door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following were observed soiled to sight and touch: Utensils, glasses, tableware, food containers.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Door gaskets of the refrigeration units, storage racks.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required
Observation: Tableware and food containers were found 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.
- Tableware - Soiled and Clean Tableware
Observation: Storage of clean utensils and tableware were observed being stored in a soiled container.
Correction: Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
- Light Bulbs Protective Shielding
Observation: The shatter proof coating was peeling off of the lights at the food expo warming station.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: WIF's floor 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.
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03/07/2016 | Routine | |
Discussed the following with the PIC: (1) PIC updated this inspector on the scheduling of a CFM course. (2) Continue to work in cleaning and maintaining the refrigeration units. (3) Permit issued.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: 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.
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12/17/2015 | Follow-up | |
Discussed the following with the PIC: (1) The flow of the dishes in the ware washing area, (2) Ensure all thermometers are accurate and in the correct location of the units, (3) Managers need to possess a current CFM certificate per the City of Chesapeake Ordinance which is valid for three years.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the RIF unit.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following items were observed soiled to sight and touch: Utensils, tableware, food containers.
Correction: Clean and sanitize these surfaces for food contact.
- 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.
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 - Cleaning Frequency and Restrictions
Observation: 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.
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12/14/2015 | Routine | |
Discussed the following with the CFM: (1) Chesapeake only recognizes CFM certificates for 3 years. (2) The Victory Wash was at 30 ppm and within manufacturer's recommendations. Ensure the test strips can read the range needed for the product being used
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that salad dressings were not protected from cross contamination because it was not in covered containers, or wrapped. Observed a fruit fly in the Ranch dressing container in the make unit.
Correction: Prevent biological, cross contamination by storing food in packages, covered containers, or wrappings.
- 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: Tableware, food containers.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: When timed, the automatic shut off faucet at the handwashing sink located throughout the facility did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
Correction: Adjust or replace the faucet to provide water tempered to at least 100°F and for at least 15 seconds to allow more effective handwashing and removal of fatty soils encountered in kitchens.
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10/19/2015 | Risk Factor | |
Discussed the following with the CFM: The use of tongs for the lemons at the wait stations.
- 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: Knives and forks on the wait station.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. Noted unwrapped straws at the wait station and bar areas.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: When timed, the automatic shut off faucet at the handwashing sink located near the ware washing and cook line did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
Correction: Adjust or replace the faucet to provide water tempered to at least 100°F and for at least 15 seconds to allow more effective handwashing and removal of fatty soils encountered in kitchens.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing sink located near the salad dressing prep unit.
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
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04/02/2015 | Routine | |
Discussed with the Manager the following: 3 Comp sink faucet assembly need securing to the units back splash and discussed discrepancy observations with the Manager.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employee observed working in the food service area without proper hair restraint.
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
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and/or damaged: The doors of the double stack freezer and Delfield lowboy cooler noted with interior door damage exposing insulation. The walk-in freezer's evaporator was observed with ice build-up.
Correction: Repair the above mentioned equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the above mentioned equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following were observed soiled to sight and touch: Food containers.
Correction: Clean and sanitize these surfaces for food contact.
- 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: Slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the milk and juice 2-door cooler located in the bar area was observed soiled with accumulations of food debris.
Correction: Clean the inside surface of the 2-door cooler at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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01/27/2015 | Routine | |
| No violation noted during this evaluation. | 11/07/2014 | Follow-up | |
Sanitizer solution concentrations are as follows: 3-compartment sink 300-400ppm Quats, sanitizing bucket 150-200 ppm Quats. Discussed the following with the CFO: Loose faucet assembly on 3-compartment sink near slicer, the jewelry policy, and monitoring the cleaning frequency of the mechanical dish machine.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Slicer (s), mixing bowls, food storage containers, and cutting boards.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following utensils were observed soiled to sight and touch: several knives.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Plumbing System Maintained in Good Repair*
Observation: Noted water pooling on floor in rear beverage carboy area.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Light Bulbs Protective Shielding
Observation: Light shields are broken in dishwashing area.
Correction: Repair light shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in the Beer Walk-in Cooler 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition over mechanical dish machine.
Correction: Maintain hood system vent filters in a clean condition.
- Critical: Pests-Controlling Pests*
Observation: Observed fruit flies in back storage area near beverage carboys and water filtration.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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10/29/2014 | Routine | |
Good temperature control observed. Health Permit Issued.
No violation noted during this evaluation. | 11/18/2013 | Routine | |
Discontinue use of cups for scooping ice at the bar. Ice build up observed in the walk-in freezer. A work order has been placed for the freezer and dishmachine. Overall good temperature control observed.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use (observed knife improperly stored in chemical sanitizer).
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored out of the chemical sanitizer between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Three portioned bags of beef at the cookline and container of milk at the bar observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria (beef was discarded, milk was relocated to proper refrigeration).
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Dishmachine chlorine concentration on the food contact surfaces observed at low ppm level.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use (sanitize in the 3-compartment sink until the unit is properly repaired).
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09/06/2013 | Routine | |
Overall facility well-maintained and good temperature control observed. Good handwashing practices observed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Container of ranch dressing at the front expo station observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria (product was discarded by the person in charge).
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05/22/2013 | Risk Factor | |
Good temperature control observed. Good handwashing practices observed during time of inspection.
No violation noted during this evaluation. | 02/08/2013 | Routine | |
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