All temperatures were taken internally unless otherwise noted.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) rice and s.o.s gravy was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket on the make table is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Physical Facilities in Good Repair
Observation: The following physical structure is not maintained in good repair:
>> Water spot on bar room ceiling.
>> Paint peeling on spice rack.
>> Paint peeling on ceiling kitchen.
>> Storage room paint peeling.
>> Water spots on ceiling tiles in the bingo room.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
10/08/2015 | Routine | |
Temperatures were taken internally unless otherwise noted.
- Person in Charge (repeated violation)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Whipped butter packs cold at 75*F. ice bath or other means of keeping butter cold was not being used
Correction: Store TCS for safety food at 41*F or below. Ice baths may used to maintain these temperatures , but ensure that the food and ice are at the same level.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat foods in the refrigeration unit is inappropriately marked with a date or time that exceeds the maximum holding time as allowed by law.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs or hamburgers that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Temperature Measuring Devices (repeated violation)
Observation: The temperature measuring device in the walk-in cooler was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen on sandwich make side.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Work has been placed to fix lights.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair:
>> Paint peeling on the ceiling at kitchen entrance and over top of walk-in cooler.
>> Ceiling tile observed with water damage throughout.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Physical structures in the noted in need of cleaning:
>>Wall at dishwasher.
>> Wall at dish washer door.
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.
|
04/01/2015 | Routine | |
All temperatures were taken internally unless otherwise noted.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The blocked mozzerella cheese and shredded bagged cheese, in the walk-in was found moldy.
Correction: Ensure food is safe and unadulterated.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Ice scoop stored in a soiled storage container.
Correction: In a clean, protected location if the utensils are used only with a food that is not potentially hazardous.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) Potaoes,Steamship round, gravy in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The prepared ready-to-eat (RTE) rice in the refrigeration unit was not discarded by the ""consume by"" date (1/2/2015).
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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The food-contact surfaces of the meat slicer were observed soiled to sight and touch.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: Waffle maker was observed soiled with food debris accumulations of grime.
Correction: Clean.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>>Exterior of make table.
>>Hood vents at deep fat fryer.
>>Food carts used to store meat slicer and utensils.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Light Bulbs Protective Shielding
Observation: Light bulb in the following location was not shielded, coated, or otherwise shatter-resistant:
>> Kitchen above preparation area.
>> Walk-in
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen. Multiple light bulbs were observed burnt our or bulbs did not work due to electrical problem.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair
Observation: The following is not maintained in good repair:
>> Holes in the wall at preparation sink.
>> Ceiling tiles throughout find with waters spots.
>> Ceiling tiles in bingo room missing.
>> Paint peeling on the ceiling at the entrance to the kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following are noted in need of cleaning:
>> Wall at deep fat fryer.
>> Floor under deep fat fryer.
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.
|
01/12/2015 | Routine | |
All temperatures were taken internally unless otherwise noted.
- Person in Charge (repeated violation)
Observation: Establishment does not have a designated certified food manager.
Correction: Obtain a registered certified food manager certificate from the Hampton Health Department. Provide evidence that a food manger course has been completed and $10.00 to obtain certificate.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that fish was uncovered in the double door refrigerator.
Correction: Cover foods to protect from cross contamination.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Ice scoop was stored in a dirty storage container mounted on the side of the ice maker.
Correction: Store in a clean dry location.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) rice in the walk-in unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed ham in the make table 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.
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring device in the walk-in cooler was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: Multiple utensils was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>> Sides of deep fat fryer
>>Gaskets on the make table.
>>Walk-in shelving
>> Food cart beside make table
>>Ingredient shelving soiled and paint peeling
>> Bottom shelf of preparation table.
>> Rubber shelf liner located at bar.
>> Exterior of the make table.
>>Exterior of the bread toaster.
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: A recent repair to plumbing system components of the three compartment sink are not in accordance with law.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen area. Approx. 8 light bulbs were burnt out
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair
Observation: The following is not maintained in good repair:
>> paint peeling on kitchen ceiling.
>> Threshold tiles located between kitchen and mechanical room hall way.
>> Water damage on ceiling tiles in throughout the facility.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Food splatter on walls throughout.
Correction: Clean.
|
08/12/2014 | Routine | |
All temperatures were taken internally unless otherwise noted.
- Person in Charge
Observation: Establishment does not have a designated certified food manager.
Correction: Obtain a registered certified food manager certificate from the Hampton Health Department. Provide evidence that a food manger course has been completed and $10.00 to obtain certificate.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the storage shelf on located on the prep table beside the sandwich make station is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Discontinue the use of bare wood.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the sandwich make table.
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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions (chlorine).
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following sinks is not sealed to adjoining equipment or walls.
1. Employee rest-room.
2.Male and female customer rest-rooms.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment and Utensils - Good Repair and Calibration
Observation: Several utensils was observed in a state of repair and condition preventing effective maintenance and easy cleaning. End caps were missing from wire whips and Ice cream scoops
Correction: laddles observed with burnt and encrusted handles.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice maker adjacent to the bar were observed soiled with accumulations of grime and debris.
Correction: Clean.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
1. Sides of single deep fat fryer located at the grill.
2. Sides of three compartment deep fat fryer.
3. Shelving in walk-in refrigerator.
4. Shelving in 2 door reach-in rusty.
5 Bottom shelving of the make table.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Covering Receptacles (corrected on site)
Observation: Outside refuse container was open.
Correction: Cover all waste containers when not in continuous use.
- Handwashing Signage/Handwashing Facilities
Observation: Hand wash signs not provided in the following areas:
1. Kitchen
2. Employee rest-room.
3. Customer's male and female rest-room.
Correction: EHS provided hand washing signs to the operator.
- Lighting, Intensity
Observation: Lights observed burnt out in the following areas:
1. Six light bulbs in the kitchen.
2. Eight light bulbs in the storage.
Correction: Replace.
- Physical Facilities in Good Repair
Observation: Ceiling tile missing and installation exposed in the janitor room.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Physicals structure noted in need of cleaning:
1. Wall beside kitchen hand sink.
2.Floor under single deep fat fryer located at the grill.
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.
|
04/23/2014 | Routine | |
All temperatures are internal unless otherwise noted.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that food items in walk in cooler were not protected from cross contamination because they were not in packages, covered containers, or wrapped.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Non-Food Contact Surfaces
Observation: the following surfaces are not clean
>> the walk in refrigeration shelving
>> the condenser screen walk in refrigerator
>> the vent filters
>>under / around the fryer
>> the frame of the fryer ( back and sides )
Correction: Clean
- Physical Facilities in Good Repair
Observation: >> bar floor- wall joint under the 3 compartment sink is not smoothly sealed
>> walk in refrigeration unit walls are chipped / marred
>> wall behind the paper towel dispenser has holes were wall mounted equipment relocated
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
04/15/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Non-Food Contact Surfaces (repeated violation)
Observation: The fan guard in the walk in refrigerator is in need of cleaning
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor ceiling material located at both bar locations in the facility does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorben
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
-bar floor- wall joint under the 3 compartment sink is not smoothly sealed
-walk in refrigeration unit walls are chipped / marred
-wall behind the paper towel dispenser has holes were wall mounted equipment relocated
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
12/21/2012 | Routine | |
All temperatures are internal unless otherwise noted. The Certified Food Managers Certificate for this facility expires on 10/13/2012. Explained to current kitchen manager that the certification will need to be renewed before that date. The kitchen has been pressure washed throughout, and the kitchen staff has steadily increased the cleanliness of the facility with the last two inspections.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The sandwich meats in the walk in refrigerator are not labeled with the date the meat was sliced or with the consumption date.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- Non-Food Contact Surfaces
Observation: The fan guard in the walk in refrigerator is in need of cleaning.
Correction: Clean
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor ceiling material located at both bar locations in the facility does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Lighting, Intensity (repeated violation)
Observation: >>Observed light bulb out under vent hood in kitchen.
>>There is no lighting fixtures present at flat top grill in kitchen
Correction: Replace light bulb.
>>Supply at least 50 foot candles of light at the flat top grill area
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
-bar floor- wall joint under the 3 compartment sink is not smoothly sealed
-walk in refrigeration unit walls are chipped / marred
-wall behind the paper towel dispenser has holes were wall mounted equipment relocated
Correction: -seal bar wall - floor joint under the 3 compartment sink with base cove molding
-resurface walk in refrigeration walls
-seal holes and repaint wall over handsink
|
09/05/2012 | Routine | |
All temperatures are internal unless otherwise noted. The facility has made several physical structure improvements in the kitchen. The executive chef has stated that the lodge is in the beginning stages of a kitchen remodel. In the event of a change of owner or remodel there must be handsinks installed in the main and bingo bars as well as in the area of the dishwashing corner.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw ground beef stored uncovered in kitchen. The ground beef is within proper temperature range but it is stored in contact with RTE bologna, and coleslaw.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Observed ice scoop stored on top of ice machine in a small plastic bag with water pooled in bag.
Correction: clean and sanitize the ice scoop AND then store on a clean plate or tray which is cleaned daily
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use. Observed wiping cloth stored inside handsink at the front bar.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed bag of onions stored on floor in walk in cooler.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Thawing
Observation: Observed steaks being thawed in standing water in kitchen..
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The 3 compartment sink in the kitchen is not sealed to wall. The caulking of the sink is cracking along the entire length of the sink.
Correction: Re-caulk seal on 3 compartment sink.
- Equipment - Good Repair and Proper Adjustment
Observation: Shelving inside walk in cooler is damaged and corroded.
Correction: repai/replace shelving in walk in cooler.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed soda wand holdter at the bar is dirty
Correction: Clean
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
>> the walk in refrigeration shelving
>> the condenser screen walk in refrigerator
>> the vent filters
>>under / around the fryer
>> the frame of the fryer ( back and sides )
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Styrofoam to go trays are not stored inverted.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor ceiling material located at both bar locations in the facility does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Lighting, Intensity (repeated violation)
Observation: >>Observed light bulb out under vent hood in kitchen.
>>There is no lighting fixtures present at flat top grill in kitchen
Correction: >>Replace light bulb.
>>Supply at least 50 foot candles of light at the flat top grill area.
- Physical Facilities in Good Repair (repeated violation)
Observation: >> bar floor- wall joint under the 3 compartment sink is not smoothly sealed
>> walk in refrigeration unit walls are chipped / marred
>> wall behind the paper towel dispenser has holes were wall mounted equipment relocated
Correction: >> seal bar wall - floor joint under the 3 compartment sink with base cove molding
>> resurface walk in refrigeration walls
>> seal holes and repaint wall over handsink
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: >>Several ceiling tiles in the rear bar/dining area have moisture stains.
>>Floor under the dish machine has scale present
>>Ceiling over the grill is stained/ dirty
Correction: >>Replace/clean tiles.
>>Pressure wash floor beneath dish machine
>>Clean ceiling over grill
|
05/29/2012 | Routine | |
in the event of a change of owner or remodel there must be handsinks installed in the main and bingo bars as well as in the area of the dishwashing corner
- Hair Restraints - Effectiveness
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.
- Critical: Food - Safe and Unadulterated* (corrected on site) (repeated violation)
Observation: 3 plastic pint containers of fruit topping and one container of ? salami ? had spoilage organisms observed on the product
Correction: thrown out at the time of the inspection .
Staff needs to be going thru food product and observing that it is in good condition . All ready to eat potentiallly hazardous items are to be dated with a 7 day use period
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: 10 x sugar pint plastic container and large plastic container dry good storeroom ( top shelf by rice ) are not labeled as to contents
Correction: label product as to contents when not in orginal bag or box
- Utensils - In-Use - Between-Use Storage
Observation: use of non handled scoops ( souflle cups ) in the 10 x sugar container and the granulated sugar bag
Correction: use only handled non breakable equipment as an utensil and the handle must be maintained upright out of contents
- 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: cole slaw / potato salad / deli turkey / cooked chicken breast / opened chub of ham and sliced tomato were not date labeled in the upright refrigeration unit
Correction: all ready to eat potentially hazardous product is to be dated with the 7 day use period from when the product is prepared or the commerically packaged product is opened. Product to be used or discarded by the end of the use period
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: poly surface worn on the face of the drawers and front of the wood block table
Correction: clean surface and repoly the face of the drawers and the front of the wood block table
- Nonfood Contact Surfaces (repeated violation)
Observation: use of deli paper to line surfaces ( plate cart and table by steamers where glasses placed on deli paper )
Use of paper placement to store glasses in main bar
Correction: do not use absorbant material to line surfaces .= bar mesh mat or grid is approved for these uses
- Beverage Tubing, Separation (repeated violation)
Observation: A cold plate cooling device with beverage tubing was installed in an ice bin at the bingo bar T
Correction: IF the ice bin is used in the bingo bat prevent the beverage tubing and cooling plate from contacting the ice in the bin ( using such as a plastic tub for beverage ice like in the main bar )
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: >>3 compartment sink is not smoothly seamed with the wall
>>handsink in kitchen and in employee restrooms are not smoothly seamed with the adjacent walls
Correction: smoothly seal sinks with adjacent walls
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >>vent filter not in position over char grill
>> walk in refrigeration shelving rusty / corroded -powder coat damaged
>> upright refrigeration door gasket split
>> dish room storage shelf rusty ./corroded
Correction: >> return vent filter to position
>> resurface or replace walk in refrigeration shelving
>> replace split gasket
>> replace or resuface storage shelf dish area
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: reuse of soft plastic pliable container ( jelly bean container in walk in ref, )
Correction: do not reuse plastic containers which can be flexed with fingers
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: >> slicer dirty
>> hotel pans in utensil drawers wood block table dirty
>> tea urn nozzles dirty
>> interior lip lower edge ice machine dirty
>> waffle iron dirty
Correction: clean
( clean trays with utensils and contents )
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
>> the lower level wood block table
>> stove drip trays
>> under microwave oven
>>surface under flat top grill
>> under fryer
>> side of fryer and flat top grill
>> walk in motor/ fan screen
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: mixing bowls improperly stored
Correction: store with food contact side down
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: boxed styrofoam cups on storeroom floor
cups stacked unprotected on portable bar top bingo hall
Correction: >>styrofoam cups to be stored > 6 inches off the floor
>>cups are to be in plastic sleeves on a surface or in a washable organizer caddy
- Kitchenware and Tableware
Observation: >>plastic utensils in caddy in bingo hall are not correctly arranged
>> coffee stirrers at coffee table main bar are not protected
Correction: >> plastic utensils are to be arranged in caddy with all handles in the same direction and handle toward customer
>> coffee stirrers are to be individually wrapped or dispensed
- Refuse - Covering Receptacles (repeated violation)
Observation: grease reclaimation unit not covered
Correction: cover unit
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: ceiling tiles of absorbant tile type in both main bar and bingo/ officers bar
ceiling tile of absorbant tile type over ice machine
Correction: in the event of a change of owner or remodel replace absorbant tile type with washable tile type in both bars and over ice machine
- Hand Drying Provision
Observation: paper toweling not present at the kitchen handsink
Correction: provide paper toweling to the handsink dispenser
- Lighting, Intensity (repeated violation)
Observation: lighting insufficent in the vent hood and in the main kitchen
Correction: in case of a change of owner or remodel upgrade lighting in the kitchen and under vent hood to be equal to 50 footcandles
- Physical Facilities in Good Repair (repeated violation)
Observation: >> multiple ceiling tiles in the dining area / bingo hall in area of lower ceiling by windows are moisture damaged ( NOTE --MAJORITY OF HALL HAS HAD CEILING TILES REPLACED )
>> ceiling peeling over upright freezer by upright ref.
>> wall board chipped in walk in refrigeration unit
>> holes in ceiling over wood block table where ceiling hung item was relocated / removed
Correction: >> in time replace damaged ceiling tiles in Bingo Hall / dining room
>> repair ceiling over upright freezer to being smooth and easily cleanable
>> in time replace / cover wall panels walk in refrigeration unit
>> in time seal holes ceiling over wood block table
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> wall dirty storeroom wall by walk in compressor
>> wall dirty behind trash can - kitchen hand sink
>> wall dirty 3 compartment sink dirty dish table corner
>> floor dirty under dish machine
Correction: clean
|
01/17/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: dry good container --- top shelf of dry good storeroom in circular container is not labeled
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.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The 3 compartment sink 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged:
-upright refrigeration unit gasket split
-lower level dish area table corroded
Correction: Repair the equioment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces:
-the interior panel right corner of the ice machine
-the slicer
-soda mixer wand holster in bar dirty
-knives in drawer ( in pan in drawer ) dirty
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
- the walk in refrigeration shelving
- the condenser screen walk in refrigerator
- the vent filters ( per CFM scheduled for later in the week )
-under / around the fryer
- the frame of the fryer ( back and sides )
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean mixing bowls stored incorrectly observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: To go clam shells stored incorrectly
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair (repeated violation)
Observation: Enclosure for refuse, recyclables, or returnables not maintained in good repair.
Correction: Maintain enclosure for refuse, recyclables, or returnables in good repair.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor bar ceiling tiles and ceiling tiles over th ice machine does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
-bar floor
-wall joint under the 3 compartment sink is not smoothly sealed
-walk in refrigeration unit walls are chipped / marred
-wall behind the paper towel dispenser has holes were wall mounted equipment relocated
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: The following physical structures are in need of cleaning:
-floor under the dish machine has scale present
-ceiling over the grill is stained/ dirty
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.
|
09/22/2011 | Routine | |
As I entered CFM was putting away the items from the lunch menu and had pulled out product for dinner and placed in double boiler to heat . Then took break . No food cooked or prepared during the course of he inspection
- Critical: Food - Safe and Unadulterated*
Observation: >>container with various bases / sauces in the rear left of the walk in refrigeration unit the lids / sides are covered with mildew
>> mildew observed in the rim of the covered plastic container ( clear pint ) sauce in walk in ref,
Correction: throw out product with mildew on the packaging
CORRECTED DURING INSPECTION
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods
Observation: use of non handled scoops in the dry good container and rice container top shelf storeroom and powered sugar along the work line
Correction: use handled non breakable containers as scoops ( such as measuring cup ) and maintain the handle upright out of contents
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: containers of raw meat stored above ready to eat product in upright ref, and walk in ref,
Correction: store raw meat on lower levels than ready to eat products and cooked products
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: dry good container --- top shelf of dry good storeroom in circular container is not labeled
Correction: label container clearly as to contents
- Utensils - In-Use - Between-Use Storage
Observation: ice scoop stored on top of ice machine on a ceiling tile
Correction: clean and sanitize the ice scoop AND then store on a clean plate or tray which is cleaned daily
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: opened package of commerically prepared sliced turkey is not labeled with the use by date
open chub of ham is not labeled with use by date
Correction: the expiration date on the package is the date to be used by in the unopened state --once opened the package must be labeled with the 7 day use period
>> label ham with the 7 day use period
- Food Contact Surfaces - Cleanability*
Observation: decoratively carved cake knife in knife drawer
Correction: handle is not readily cleanable . Throw out knife
- Nonfood Contact Surfaces
Observation: use of deli paper as a liner / to store cleaned equipment on
Correction: >> deli paper is not approved as a liner . Bar grid mat or mesh mat is approved for this purpose
- Beverage Tubing, Separation
Observation: A cold plate cooling device with beverage tubing was installed in an ice bin at the BINGO / OFFICER BAR There was direct contact this equipment and stored ice intended for consumption.
Correction: Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: the 3 compartment sink is not smoothly sealed with the wall
>> the caulk at the handsink is cracked
Correction: seal the handsink and the 3 compartment sink with the adjacent walls in a smoothly seamed manner
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> upright refrigeration unit gasket split
>> lower level dish area table corroded
Correction: >> replace upright refrigeration unit gasket
>> resurface the lower work tables in the dish room
- Single-Service and Single-Use Articles, Use Limitation
Observation: reuse of deli tray bases
Correction: these are single use items . Use and discard
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: the interior panel right corner of the ice machine
the slicer
soda mixer wand holster in bar dirty
knives in drawer ( in pan in drawer ) dirty
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
>> the walk in refrigeration shelving
>> the condenser screen walk in refrigerator
>> the vent filters ( per CFM scheduled for later in the week )
>>under / around the fryer
>> the frame of the fryer ( back and sides )
>>
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: mixing bowls stored incorrectly
Correction: store with food contact side down
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: to go clam shells stored incorrectly
Correction: store with food contact side down
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: lid of the dumpster is damaged
Correction: repair the lid of the dumpster
- Refuse - Covering Receptacles
Observation: Dumpster was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: bar ceiling tiles and ceiling tiles over th ice machine
Correction: in the event of a change of owner or remodel upgrade the ceiling tiles to washable tile type
- Lighting, Intensity
Observation: >>light out in the storeroom
>> lack of lighting in the vent hood over the flat top grill
Correction: >> restore the lighting to operational in the storeroom
>> in the event of a change of owner or remodel install lighting equal to 50 footcandles in the vent hood over the flat top grill
- Physical Facilities in Good Repair
Observation: >> ceiling tiles in the bingo area the majority have been replaced ---section toward the back parking lot need to be replaced
>> bar floor- wall joint under the 3 compartment sink is not smoothly sealed
>> walk in refrigeration unit walls are chipped / marred
>> wall behind the paper towel dispenser has holes were wall mounted equipment relocated
Correction: >> continue replacement of ceiling tiles
>> seal bar wall - floor joint under the 3 compartment sink with base cove molding
>> resurface walk in refrigeration walls
>> seal holes and repaint wall over handsink
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: floor under the dish machine has scale present
>. ceiling over the grill is stained/ dirty
Correction: clean
|
05/18/2011 | Routine | |
All food temperatures are internal.
Note: Most ceiling tiles in bingo hall area have been replaced with small areas on schedule. Ceiling grids have been cleaning in main hall area, and side areas are on schedule with tile replacement.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) tuna salad, chicken salad, cole slaw, sliced turkey, and potato salad in the reach in refrigerator is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the white ice scoop at ice machine is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the ice 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is in need of repair:
-gasket on reach in refrigerator
-drawer at wooden prep table in kitchen is worn/chipped
-front/bottom of grill is corroded/rusted
-booster heater at dish machine is corroded surface
-prep table at dish area is starting to corrode
-oven missing handles
Correction: Replace/Repair
- Non-Food Contact Surfaces
Observation: The following non food contact surfaces are in need of cleaning:
-racks in walk in refrigerator
-piping behind stove
-exterior of small fryer
-interior of oven
Correction: Clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean plates, bowls, and spoons were observed stored uncovered with food surface facing upward on tray by prep table in kitchen.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Kitchenware and Tableware (repeated violation)
Observation: Cleaned and sanitized utensils at dish machine stored so that the lip-contact surfaces are up
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink at stag bar are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor and wall juncture in pantry is not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following structures are in need of repair:
-wall damaged at bottom under 3 compartment sink at big bar (public)
-some scale build-up on floor under dish machine
-floor stained at bar area
Correction: Repair/ Replace
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following structures are in need of cleaning
-wall above and to left of 3 compartment sink in kitchen
-floor in pantry
-floor under 3 compartment sink at bar
Correction: Clean
|
02/14/2011 | Routine | |
Restaurant representatives - add corrected or new information about B.P.O.E. #366, 95 Tide Mill Ln., Hampton, VA 23666 »