- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Beef and tofu were 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Egg rolls and partially cooked chicken were not date labeled.
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.
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06/16/2015 | Risk Factor | |
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Scoops used for serving rice are not being changed out every 4 hours. Utensils were stored in water at 70F.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Garlic in oil observed at 53F.
Correction: Place container in ice bath or keep in make table refrigerator.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of 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 3-compartment sink is in need of a new seal. Seal is soiled.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following has accumulations of grime and debris:
>>handles to cold holding units are soiled.
>>exterior of the ice machine is soiled.
>>Shelving racks are soiled throughout the facility.
>>2-door refrigerator has accumulation of food particles on the shelves.
>>Hood system has accumulation of grease.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Observed rice in the hand sink and gloves on the rim of the hand sink.
Correction: Keep hand sinks clean and do not place anything on the hand sink.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in cooler. 1.7 ft candles noted in the walk-in cooler.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls and ceiling in need of cleaning throughout the facility.
Correction: Clean as needed.
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02/19/2015 | Routine | |
- Person in Charge
Observation: Hampton CFM certificate has expired.
Correction: Register your ServSafe certificate at the Hampton Health Department located at 1320 Lasalle Ave.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in the 3-compartment sink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard used as a floor liner throughout the kitchen and dry storage.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Non-Food Contact Surfaces (repeated violation)
Observation: 1) The interior of the double door freezer has a heavily accumulation of old food particles.
2) The hood system surfaces have a heavy accumulation of grease.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Outer Openings - Protected
Observation: Rear delivery door of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Spray bottle with purple liquid in it not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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08/11/2014 | Routine | |
All temperatures are internal unless otherwise noted. This is a risk factor inspection, to see facility and equipment issues, see last routine inspection
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Raw chicken stored over ready to eat food and raw beef in walk in
Correction: Store raw meat below ready to eat foods and store chicken lower than beef
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Employee observed washing dishes but failed to sanitize
Correction: Dishes must be washed, rinsed and sanitized
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10/11/2013 | Risk Factor | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: An employee beverage in an open container was observed being stored on the cutting board at the prep table.
Correction: Employee beverages must be in a container with a tight fitting lid with a straw. Store employee beverages away from food and equipment.
- Linens and Napkins - Use Limitation
Observation: Dish cloths are being used at the prep line to stabilize containers of food.
Correction: Replace with rubber bar mats. All surfaces should be durable, smooth, easy to clean, and non absorbable.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The walk in refrigerator shelving is rusted.
Correction: Resurface or replace.
- Non-Food Contact Surfaces
Observation: 1) The interior of the double door freezer has a heavily accumulation of old food particles.
2) The hood system surfaces have a heavy accumulation of grease.
Correction: Clean.
- Physical Facilities in Good Repair
Observation: Multiple ceiling tiles in the dining area are stained.
Correction: Replace.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The wall under and to the right of the 3 compartment sink is heavily soiled.
Correction: Clean.
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01/02/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: There are multiple containers of Ready To Eat food in the walk in refrigerator not labeled.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Card board is being used at the Wok line to rest spice/sauce bowls.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The walk in refrigerator shelving is rusted.
Correction: Resurface or replace.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non food contact surfaces are dirty:
>> The interior of the up right home style freezer.
>> The make table door gaskets are moldy.
>> The walk in gasket is moldy.
Correction: Clean.
- Outer Openings - Protected (repeated violation)
Observation: The back door has multiple small holes on it's lower surface.
Correction: Repair or replace.
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09/19/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Multiple food items in the walk in refrigerator are not labeled with preparation date/use by or discard date.
Correction: All Ready to Eat Potentially Hazardous food/Temperature Control for Safety needs to be labeled with a preparation date and discard date.
- Wood, Use Limitation
Observation: There are multiple wooden handled utensils throughout the facility.
Correction: Replace with utensils that are constructed of materials that are smooth, easy to clean, durable, and non-abosrbant such as metal, plastic, or rubber.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Multiple cloth towels being used to rest cooking utensils.
Correction: Replace with rubber bar mat or other equipment that is smooth, easy to clean and non absorbable.
- Temperature - Food Temperature Measuring Devices - Provided (corrected on site)
Observation: The reach in at the make table did not have a thermometer.
Correction: Provide thermometer in all refrigerated spaces.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following area's are dirty:
>> The vent hood above the Wok line.
>> The walk refrigerator gasket and interior shelving.
>> The dry storeroom freezer gasket and interior surfaces.
>> The reach in of the make table at the Wok line.
>> The interior of the up right freezer by the fryers.
Correction: Clean.
- Outer Openings - Protected (repeated violation)
Observation: The back door in the kitchen has holes.
Correction: Cover holes to prevent insects and rodents from entering the facility.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: One dead roach found in the 3 compartment sink.
Correction: Remove dead insect and continue ongoing pest control operations and cleaning.
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05/17/2012 | Routine | |
All food temperatures are internal.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils were stored in standing water.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Operator is storing multiple food containers on wiping cloths.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The walk in cooler shelves are rusted.
Correction: Replace.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces need cleaning:
- top of paper towel display
- vent hood
- interior of upright freezer
- upright freezer shelves
- walk in cooler shelves
Correction: Clean.
- Lighting, Intensity
Observation: The upright freezer is missing a light bulb.
Correction: Install a light bulb.
- Physical Facilities in Good Repair
Observation: The wall near the hand sink is damaged.
Correction: Repair.
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02/08/2012 | Routine | |
All food temperatures are internal.
- Person in Charge
Observation: The certified food manager certificate has expired.
Correction: Bring the old one and ten dollars to the enviromental health office at 1320 Lasalle Ave. Hampton VA, 23669
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Multiple foods left uncovered in the refrigeration units.
Correction: Store food in packages, covered containers, or wrappings unless the food is cooling.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Facility is storing food containers on absorbent towels.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
- walk in cooler racks corroded
- two door drink refrigerator racks are corroded.
Correction: Replace.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces need cleaning:
- fan
- make table shelves
- walk in cooler shelves
- dry store room shelves
Correction: clean.
- Outer Openings - Protected (repeated violation)
Observation: The back door has holes in it.
Correction: Replace the door or properly screen the holes.
- Lighting, Intensity (corrected on site) (repeated violation)
Observation: The hood lights were turned off at the time of the inspections.
Correction: Ensure the hood lights remain on when the cook line is in operation.
- Ventilation - Mechanical Ventilation (corrected on site)
Observation: The hood was turned off at the time of the inspection.
Correction: Ensure the hood is on to remove excess heat and fumes while the cook line is in operation.
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10/26/2011 | Routine | |
All food temperatures are internal.
Reccommend that when cooling potentially hazardous foods that the operator does not use the top line of the make table but rather the walk in cooler or the white refrigerator.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site) (repeated violation)
Observation: Raw chicken was stored above egg roles in the homestyle refrigerator.
Correction: Store foods in accordance with their cooking temperatures from the top to the bottom: ready to eat food, raw fish/seafood, beef/pork, and chicken on the bottom.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shrimp in the top line of the make table was cold holding at 47*
Correction: Hold all potentially hazardous foods at 41* or below.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Facility is storing cans on towels.
Correction: Store all food on surfaces that are smooth, durable, easily cleanable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
- walk in cooler racks are corroded
- Dry storage racks in the back are corroded.
Correction: Repair/replace.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The dry storage seasoning scoops all need cleaning.
Correction: wash, rinse, and sanitize
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces are in need of cleaning:
-top of the paper towel dispensor
- make table racks
- walk in cooler racks
- dry storage racks
- fans
Correction: Clean.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The grease container outside is stored on the grass
Correction: Store all waste recepticles on nonasborbent surfaces.
- Outer Openings - Protected
Observation: The back door has holes drilled into it.
Correction: Install a screen over the holes or replace the door.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are in poor repair:
- floor tiles below the wok line and the make table
-wall tiles near the back door
Correction: Repair
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures are in need of cleaning:
- wall behind the wok line
- water staind ceiling tiles in the mens rest room
Correction: clean.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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07/19/2011 | Routine | |
All food temperatures are internal.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Food was left uncovered in the following areas:
- walk in cooler
- home style reach in refrigerator
Correction: Store food in packages, covered containers, or wrappings.
- Equipment - Good Repair and Proper Adjustment
Observation: The shelves in the make table are corroded.
Correction: Replace.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The fan needs cleaning.
Correction: clean.
- Equipment and Utensils, Air-Drying Required
Observation: 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.
- Outer Openings - Protected (repeated violation)
Observation: The drive thru window is not self closing.
Correction: Install a self closing drive thru window
- Lighting, Intensity
Observation: Lighting is insufficient:
-under the vent hood
-in the walk-in
Correction: In the event of a change of owner or remodel install lighitng under the vent hood to equal to 50 footcandles AND install an overhead shielded fluroscent light in the walk in ref, ( 2 bulb fixture )
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are in poor repair:
- Floor tile under the cook line
- small holes in the wall near the fire extinguisher
Correction: Repair.
- Mops - Drying Mops (repeated violation)
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment in the back.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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03/10/2011 | Routine | |
2011 permit issued post in public view.
Emergency hazards and employee health reviewed
All food temperatures are internal.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed a container of onions "nesting" in a bin of onions
Correction: Ensure the non-food contact surfaces of containers are kept out of contact with food.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed multiple foods left uncovered in the refrigeration units.
Correction: Store food unless cooling in covered containers, wrappings, or in their original packaging.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Outer Openings - Protected (repeated violation)
Observation: Drive thru window is not self closing.
Correction: In the event of a change in ownership or remodel install a self closing drive thru window.
- Lighting, Intensity
Observation: Men's room light is burned out.
Correction: Replace.
- Mops - Drying Mops (repeated violation)
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment in the back.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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12/14/2010 | Routine | |
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