All temperatures are internal.
- 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 Quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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08/26/2015 | Routine | |
All temperatures taken internally.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: PIC was unsure on a number of questions asked to her. PIC could not tell me exactly who the food source was, if a turkey burger was pre-cooked or raw, could not tell me where sanitizer test strips were, and could not calibrate thermometer.
Correction: CFM needs to train the PIC on proper food safety.
- Critical: Hands - When to Wash* (corrected on site)
Observation: PIC failed to wash her hands before putting on new gloves. PIC was about to wrap clean dishes.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- 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 QUAT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer is not calibrated to ensure accuracy. In an ice bath, the thermometer read 40F
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Plates and bowls. Sanitizer level was below the standards. Quat at 100ppm.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the near the food is being used for purposes other than washing hands. Utensil being stored in the hand sink.
Correction: The handwash facility identified above is to be used for washing hands only
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02/10/2015 | Routine | |
No food prep or service at time of inspection.
- Person in Charge
Observation: ServSafe certificate hanging on the wall, but it is not registered with the HHD.
Correction:
- Critical: Employee Health*
Observation: Employees or applicants 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
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07/02/2014 | Routine | |
- 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.
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.
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11/07/2013 | Routine | |
All temperatures are internal unless otherwise noted. This facility is very clean and sanitary.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The facility does not have a digital thermometer.
Correction: Provide a digital thermometer to ensure the proper temperature of thin food products such as hamburger patty's and fish filets.
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12/27/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The facility does not have a digital thermometer.
Correction: Provide a digital thermometer to ensure proper temperature accuracy of thin food products such as hamburger patties and fish filets.
- Kitchenware and Tableware
Observation: Eating utensils at the front line are being stored with their lip contact surfaces exposed.
Correction: Store eating utensils with their lip contact surfaces inverted to prevent them from being contaminated.
- Physical Facilities in Good Repair (repeated violation)
Observation: There are 2 ceiling tiles in the dry storage room that are saturated.
Correction: Replace.
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05/16/2012 | Routine | |
all food temperatures are internal.
2012 permit issued, post in public view.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed raw hamburger stored on top of ready to eat corn dogs (both were in packaging) in the freezer.
Correction: Store potentially hazardous foods in accordance with their final cooking temperatures. From top to bottom: ready to eat food, then seafood, beef/pork, and chicken on the bottom.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) turkey in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the refrigerator..
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.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: Facility does not have a tip sensitve thermometer.
Correction: Provide a tip sensitive thermometer, a digal thermometer will satisfy this requirement.
- 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.
Correction: Obtain a quat ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory near the dish machine.
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
- Physical Facilities in Good Repair
Observation: The following physical facilities are in poor repair:
- stained ceiling tiles in thje dish room and dry store room
- holes in the wall behind the 3 compartment sink
- holes in the wall behind the sprayer in the dish room.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor under the ice machine has a limescale build up.
Correction: Clean.
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11/10/2011 | Routine | |
Delivery in process for supplies from Sysco. Permit issued.
- Person in Charge
Observation: There is no registered Hampton Certified Food Manager
Correction: Upon completion of course register with this office. Proof of enrollment provided at time of inspection
- Temperature Measuring Devices
Observation: Upright refrigerator lacks thermometer
Correction: Provide and place in warmest part of refrigerator
- 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.
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09/02/2011 | Routine | |
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