All temperatures were taken internally unless otherwise noted. Handsink in the kitchen was not useable due to the plumbing being in poor repair. Advise employees to wash hands in rest-room that adjacent to the kitchen.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following foods were found cold holding at improper temperatures:
>> Boiled eggs in the Kenmoore refrigerator 46*F
>> Butter chips in the Kenmoore refrigerator 49*F
>> Cream cheese in the Kenmoore refrigerator 50*F
>> Butter chips homestyle kitchen refrigerator 48*F-50*F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- 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.
- 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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the kitchen handsink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
|
01/04/2016 | Routine | |
EHS demonstrated how to set up sanitizer basin in three compartment sink.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Employees (and PIC) are not knowledgeable in food safety--not aware of cold holding temperatures, how to sanitize food contact surfaces, using time as a public health control, etc.
Correction: The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health* (repeated violation)
Observation: Employees not aware of reporting procedures for signs and symptoms of illness.
Correction: Adopt an approved employee health policy and educate all food handling staff/kitchen staff on their responsibilities to report signs and symptoms of illness as well as the 5 diagnosed illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Mutliple potentially hazardous/time-temperature control for safety (phf/tcs) foods are cold holding at improper temperatures: 1) cases of cream cheese (69*, 65*), cases of butter chips (58*), one container of boiled eggs (53*), case of portion control dairy creamer (68*) in homestyle freezer and 2) dairy creamer (51*), butter chips (58*), and boiled eggs (48*) in breakfast bar display refrigerator.
Correction: These items were discarded. Cold hold phf/tcs foods at or below 41*. EHS to follow up on Monday, 7/6/2015 to ensure cold holding is adequate.
- Temperature Measuring Devices
Observation: Thermometer not provided in display refrigerator at breakfast bar.
Correction: Provide a thermometer inside the unit at the front by the door (i.e. warmest location).
- Cooling, Heating, and Holding Capacities
Observation: The display refrigerator is cold holding at improper temperature and the freezer in the kitchen is not holding phf/tcs foods frozen solid (or at or below 41*).
Correction: Advised to discontinue using both of these units until they are capable of cold holding foods at or below 41* or frozen solid. There was ice build up inside the bottom of the freezer along back wall. Defrost and monitor to ensure operating properly.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: Tip sensitive food thermometer not provided (no food thermometer provided).
Correction: Provide a tip sensitive food thermometer to observe internal temperatures of phf/tcs foods.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Test strips not provided to test sanitizer solution.
Correction: Provide strips such as chlorine test strips (to test bleach).
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Coffee filters not stored protected in kitchen.
Correction: Store in original protective packaging or approved multi-use container.
- Kitchenware and Tableware
Observation: Stir sticks and plastic cutlery (forks) not dispensed properly or stored protected.
Correction: Provide individually wrapped stir sticks or an approved dispenser. Store plastic cutlery with handles presented to guests.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Hand sink not accessible since container of waffle batter store as ell as bowls.
Correction: Corrected. Hand sink shall be accessible at all times during operation.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working container of bleach is 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.
|
07/02/2015 | Routine | |
2015 Permit issued. Continental breakfast had already ended upon my arrival. VERY limited menu is currently being served.
- Critical: Cooling* (corrected on site)
Observation: Waffle batter did not cool to 41* within 4 hours.
Correction: Corrected by discarding. Cool ingredients from ambient temperature to 41* within 4 hours.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: Metal stem/tip-sensitive food thermometer could not be located.
Correction: Provide.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Chlorine test strips not provided.
Correction: Provide.
- Equipment - Good Repair and Proper Adjustment
Observation: Shelf liner torn in several cabinets of continental breakfast bar.
Correction: Repair/resurface.
- Equipment - Good Repair and Proper Adjustment
Observation: Multiple unnecessary or broken equipment on premises.
Correction: Remove.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service bowls and tongs not stored protected.
Correction: Store protected/inverted and position tongs with handles upwards.
- Kitchenware and Tableware
Observation: Unwrapped stir sticks stored unprotected at self service counter.
Correction: Provide individually wrapped stir sticks or approved method for dispensing.
- Plumbing System Maintained in Good Repair
Observation: Waste drain line at three compartment sink is leaking.
Correction: Repair.
- Physical Facilities in Good Repair
Observation: Ceiling tiles missing in storeroom.
Correction: Replace with washable tiles.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Glass cleaner not labeled.
Correction: Label contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Spray bottle of glass cleaner is stored above ready to eat fruit.
Correction: Store chemicals BELOW food.
|
11/07/2014 | Routine | |
All food temperatures taken are internal.
- Critical: Demonstration of Knowledge*
Observation: Food Handler's cards not provided for each food staff member and operator and employees not knowledgeable: when asked, the operator stated mop water is disposed of "on the road.
Correction: At least one full time food employee shall successfully complete an approved Certified Food Manager course or ALL food employees shall obtain food handlers cards from the Hampton Health Department ($10/card
- Critical: Employee Health*
Observation: Operator and employees are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. EHS to provide guidance documents.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Butter pats and cream cheese in the continental breakfast display refrigerator are cold holding at improper temperatures (45-46*).
Correction: Corrected by relocating to the butter and cream cheese to the kitchen refrigerator. The thermometer in the refrigerator is broken. Recommended turning down the thermostat on the unit and monitoring the temperature (see 1730 under item 34).
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Bare wood supporting shelf in kitchen.
Correction: Seal the bare wood to provide a smooth, easily cleanable, and non-absorbent surface.
- Temperature Measuring Devices
Observation: Thermometer not provided inside the kitchen refrigerator.
Correction: Provide a properly scaled thermometer inside the kitchen refrigerator.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: Tip sensitive thermometer not provided.
Correction: Provide a tip sensitive or digital food thermometer to measure the internal temperatures of thin-massed, patty-like foods.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Chlorine test strips not provided.
Correction: Provide chlorine test strips.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment are in poor repair:
1) continental breakfast cabinet door coming off the hinges
2) trim loose base of right side of continental breakfast counter
3) trim in poor repair on shelf storing continental breakfast display refrigerator
4) Kenmore refrigerator door gasket (kitchen) is not secured to door --see bottom of door
Correction: Maintain equipment in good repair and proper adjustment.
- Good Repair and Calibration of Thermometers
Observation: Thermometer broken inside the continental breakfast display refrigerator.
Correction: Repair/replace the thermometer.
- Equipment - Cooking and Baking Equipment
Observation: Convection oven interior not clean.
Correction: Per operator, the oven is not currently used. Advised to remove from the premises if no longer needed or to clean.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: There is no sanitizer (bleach) present to sanitize multi-use utensils or dishes after cleaning.
Correction: Advised operator to provide bleach today. There shall be no cleaning of additional utensils or food contact surfaces until bleach provided.
- Plumbing System Maintained in Good Repair
Observation: Mop/service sink waste drain line is in poor repair (draining into bucket full of water).
Correction: Repair the mop sink.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: Trash can not provided at the hand sink in the kitchen
Correction: Provide a trash can in the immediate area of the hand sink.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb not shielded/shatterproof in Kenmore refrigerator.
Correction: Provide a shatterproof light bulb or shield.
- Hand Drying Provision (repeated violation)
Observation: Paper towels not provided at the kitchen hand sink.
Correction: Ensure hand sinks are supplied with paper towels.
- Physical Facilities in Good Repair (repeated violation)
Observation: Gap/hole at kitchen light switch.
Correction: Repair.
|
03/06/2014 | Routine | |
All temperatures are internal unless otherwise noted
- Critical: Demonstration of Knowledge*
Observation: Employee today lacked essential knowledge on product temperatures (potentially hazardous) and cleaning and sanitizing dishes
Correction: Any employee who deals with hot breakfast must have food handlers card kept on file in office
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Waffle batters out for breakfast returned to refrigerator for following day.
Correction: Since they contain milk, once reconstituted must be discarded after breakfast. Product was 61*F
- 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Cabinetry under waffle iron laminate is cracked
Correction: Monitor damage-if it worsens will need to be restored
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Lack of sanitizer present. No residual in basin or on dishes. Asked employee who said washed and rinsed only
Correction: Obtain sanitizer and clean and sanitize dishes per sign over 3 compartment sink.
- Non-Food Contact Surfaces
Observation: Cabinetry under waffle iron dirty
Correction: Clean and maintain
- Light Bulbs Protective Shielding
Observation: Light bulbs in upright refrigerator and freezer not shatter resistant
Correction: Provide
- Hand Drying Provision (repeated violation)
Observation: A heated air hand drying device was not being provided at the hand washing lavatory in kitchen and 1st floor restroom
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
- Lighting, Intensity (repeated violation)
Observation: The following areas did not have sufficient light
-Upright freezer light not present
-Upright refrigerator light not working
Correction: Provide
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall tile at kitchen outlet plate chinked/chipped
Correction: Seal with silicon/caulk
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Observed two home style aerosol insecticide cans present. One in kitchen the other in office off food storage room
Correction: Per code only licensed pest control operator can apply insecticide anywhere in building
|
10/22/2012 | Routine | |
breakfast period over at 9:30 ,. Inspection started 9:45
- Person in Charge
Observation: staff needs to have food handler class ( cards issued must be in location where they can be observed ) or if manager has taken food managers course the completion statement must be registered with this office
Correction: have each staff person who may be involved with continental breakfast come to our office for food handler card ( 15 minute DVD ) , Issued cards to be in location where they can be observed ,
If manager has taken food managers course instead of having multiple people come to get food handler cards the manager can register as a City of Hampton food manager by registering food manager
- Food Display
Observation: apples set out unprotected at the breakfast buffet
Correction: place sign on apples / pears ------rinse fruit prior to eating
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: 1 % mlk in insulated carafe in upright refrigeration contents ( limited ( were 56 degrees
Correction: milk to be thrown out at the end of the breakfast period unless staff confirms by use of ditital thermometer that product was maintained at < 41
throw out
- Responsibilities of Owner or Proprietor
Observation: dining room ins currently completing renovation
Correction: remember to have non smoking sign or international non smoking symbol present in the dining area / registration area
- Temperature - Food Temperature Measuring Devices - Provided
Observation: lack of digital thermometer present
Correction: provide a digital thermomater
- Sanitizing Solutions, Testing Devices
Observation: need sanitizer test kit --- must match sanitizer in use
Correction: provide either a chlorine test kit or quaternary ammonia test kit depending on which sanitizer is used
- Equipment - Good Repair and Proper Adjustment
Observation: laminate edge of shelving under the steamer unit location at the buffet counter is removed / peeling
Correction: restore laminate edge to the shelving or seal edge with heavily applied washable paint
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: no sanitizer observed in the " kitchen" room and :" clean equipment observed on the clean drainboard and clean serving pieces obsered on the buffet counter ;bleach or quaternary ammonia is to be present under the 3 compartment sink for continential breakfast staff to properly clean and sanitize equipment
- Non-Food Contact Surfaces
Observation: lower level of convection oven dirty
Correction: clean
- Outer Openings - Protected
Observation: breakfast " kitchen " door to be self closing
Correction: install self closure on the door
- Hand Drying Provision
Observation: paper toweling out at the " kitchen room " handsink
Correction: restore paper toweling to position at the dispenser
- Lighting, Intensity
Observation: upright refrigeration and freezer units lack interior operational lighting
Correction: lighting to be present in each unit and the light bulb is to be shielded or shatter resistant ( coated )
- Physical Facilities in Good Repair
Observation: >>several ceiling tiles off the dining room by the registration desk are moisture damaged
>> light outlet switch at the kitchen is not sealed at the wall
Correction: >> replace damaged ceiling tiles
>> seal outlet cover plate with the wall in the kitchen ( a bit of silicone )
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: floor dirty in front of the upright refrigeration unit ( spill )
Correction: clean
|
07/31/2012 | Routine | |
follow up on the installation of handsink and correction of minor violations in the breakfast prep room-- which have been corrected . . Breakfast cold items and pastries still present . Hot ( reheated commerically cooked product ) has been removed as well as waffle batter . Temperature of display refrigeration and upright refrigeration / freezer unit below requirement .
No violation noted during this evaluation. | 01/24/2012 | Follow-up | |
Restaurant representatives - add corrected or new information about Best Western Hampton, 1916 Coliseum Dr., Hampton, VA 23666 »