The Bookend Cafe, 801 Poindexter St., Chesapeake, VA 23324 - Fast Food Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
Ensure soups are stirred on a routine basis to maintain consistent hot-holding temperature of above 135 degrees Fahrenheit.
Permit Issued
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the refrigeration units has accumulations of debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
11/06/2015 | Routine | |
| No violation noted during this evaluation. | 08/31/2015 | Routine | |
Permit issued
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed chicken salad, tuna salad, hot dogs in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the dish washing machine of the warewashing machine is not operating correctly. Wash reading 127*, Rinse 187*
Correction: Temperature strip confirms that dishes are reaching >165*. Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
|
12/11/2014 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed opened turkey lunch meat in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
|
03/25/2014 | Routine | |
No food stored. Opening inspection. no violations-all previous violations corrected. Permit issued. Estimated to open 3rd week of January.
No violation noted during this evaluation. | 12/30/2013 | Routine | |
Observed live small roach
No violation noted during this evaluation. | 12/06/2013 | Pre-Opening | |
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