All food temperatures taken were internal unless otherwise noted. Permit issued for 2016
- Person in Charge (repeated violation)
Observation: Missing a certified food manager for facility.
Correction: Obtain certified food manager certificate and register certificate at Hampton Health Department 3120 La Salle Ave.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the @Location@
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
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12/07/2015 | Routine | |
All temperatures were taken internally unless otherwise noted.
- Person in Charge (corrected on site) (repeated violation)
Observation: The establishment does not have a Hampton registered certified food manager.
Correction: Obtain a Hampton registered certified food manager certificate at the a Hampton Health Department. Bring proof of completion of the serv safe course or equivalent, and $10.00 for the required fee. CFM registered with the Hampton Health Department 4/23/2015. Post the Hampton CFM Certificate in public view.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands was not posted at the handsink at the cookline.
Correction: EHS provided a sign.
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04/16/2015 | Routine | |
- Critical: Demonstration of Knowledge*
Observation: Facility lacks a certified food manager (cfm).
Correction: At least one full time employeee shall successfully complete an approved food safety course such as ServSafe and register the certificate with our office ($10). Post the Hampton certificate in public view. Per manager, employee scheduled to take class 11/24/14. Operator may pick up 2015 permit to operate once certificate is registered.
- Person in Charge
Observation: When asked, employee did not know signs and symptoms of illness he is responsible to report. Ensure all staff are aware of reporting illness policy.
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.
- Jewelry - Prohibition
Observation: Employee wearing jewelry on their hands and wrists.
Correction: No jewelry allowed except plain band ring.
- Hair Restraints - Effectiveness
Observation: Hair not properly restrained.
Correction: Restrain hair by wearing a hair net, ball cap, visor, or other approved method.
- Food Storage - Clean and Dry Location
Observation: Food stored in splash area of three compartment sink.
Correction: Relocate.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometer not provided inside the smoothie refrigerator.
Correction: Provide a thermometer at the front by the door.
- Drainboards (repeated violation)
Observation: Drainboard not provided at three compartment sink.
Correction: Relocate food from wire rack (bottom three shelves) and use this rack to store dirty dishes.
- Critical: Backflow Prevention Device, When Required*
Observation: Back flow prevention is insufficient at the mop sink.
Correction: The water supply is on at least 12 hours/day. Instruct staff to turn off water OR install a dual check valve with a vent on the hose bibb connection.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Sink sanitizer stored with veggie wash packets (packets look similar).
Correction: Corrected. Store veggie wash separate from other chemicals, food, and food contact surfaces.
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11/21/2014 | Routine | |
all food temperatures observed are internal
This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation.
- Person in Charge (repeated violation)
Observation: 1) Hampton Certified Food Manager certificate not posted in public view.
2) Permit to operate not posted in public view.
Correction: Post these documents in public view.
- Critical: Employee Health* (repeated violation)
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. When asked, employee was aware of signs and symptoms but not reportable illnesses. Employee stated that sickness is discussed and in handbook but once employees sign handbook they are sent out (i.e not on premises).
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
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The chopper (stored below the sink) is not clean.
Correction: Clean and sanitize prior to use.
- Handwashing Cleanser - Availability
Observation: Soap not provided at the hand sink next to the reach-in refrigerators--Soap dispenser is broken and not dispensing.
Correction: Ensure hand sinks are supplied with hand soap.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Paper towels not provided at hand sink adjacent to chargrill.
Correction: Corrected. Ensure hand sinks supplied with disposable paper towels.
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07/03/2014 | Risk Factor | |
All temperatures were taking internally.
- Person in Charge
Observation: Certified Food Manager certificate not posted.
Correction: Post certificate of a certified person in a conspicuous place.
- Critical: Employee Health* (repeated violation)
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
- Food Storage Containers - Identified with Common Name of Food
Observation: Spray bottle of water 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following items in the double door reach in refrigerator (RIR) were at improper cold holding temperatures. Butter blend packet 44-45*
Correction: RI was colder at the bottom versus the top. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sliced tomamtoes for which time rather than temperture is being used as a control was not cooked , served, or discarded by the expiration timeas indicated on the label. ( labeled 2pm disposition).
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.
- Drainboards
Observation: Drainboards missing on the left side of the three compartment sink.
Correction: Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
- Equipment - Good Repair and Proper Adjustment
Observation: The dunnage shelf used to store onions and deep fat fryer grease was observed missing an end cap on one of the end legs.
Correction: Repair or replace the end cap/ dunnage shelf to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of spillage/ food residue or other debris inside the following nonfood-food contact surfaces: Smoothie storage refrigerator.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Multiple pieces of equipment were found stored under the three compartment sink.
Correction: Store all equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items ( hamburger boxes) stored on top of prep line observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow prevention device is not installed at the sprayer wand attachment of the hose.
Correction: Install backflow prevention device at the sprayer hose attachment or remove the sprayer head.
- Hand Drying Provision (repeated violation)
Observation: 1) Paper towels not provided at hand sink adjacent to the refrigerators ( dispenser empty).
2).Paper towels not accessible at hand sink next to the fryer ( dispenser came off the wall and is situated in a manner that does not allow the towels to be dispensed).
Correction: Provide hand towels at all hand sinks.
- Toxics - Separation of Toxics (corrected on site)
Observation: Containers of grill cleaner and window cleaner located by onions on a dunnage shelf are not properly stored to prevent the contamination food. It was also observed that a box of cookie toppings were stored in the same area as multiple containers of chemicals.
Correction: Containers of hazardous products must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items. The cookies were removed to a different location and the grill and window cleaner were removed from the dunnage shelf.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The chlorine sanitizer in the sanitizing sink exceeded 200 parts per million (PPM).
Correction: The parts per million levels were corrected to 100 parts per million (PPM). Ensure chlorine sanitizers are 50-100 ppm.
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01/08/2014 | Routine | |
A temporary permit to operate is issued and will expire on/around 12/11/13. Formal permit to be issued at that time pending all violations corrected.
- Critical: Employee Health* (corrected on site)
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: Correction in progress. EHS provided guidance documents. Facility is franchise store that follows Burger King corporate policies and corporate has designated an employee health policy but franchisee did not have on premises or could not explain the policy in complete form. 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
- Temperature Measuring Devices
Observation: Thermometer not provided inside the smoothie/frappe refrigerator.
Correction: Provide a thermometer inside the unit at the front by the door.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (corrected on site)
Observation: Trash cans not provided in the immediate areas of all hand sinks.
Correction: Provide trash cans at the hand sinks. Correction in progress.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand sinks.
Correction: Corrected. Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: Paper towels not provided at hand sink adjacent to three compartment sink.
Correction: Ensure all hand sinks are supplied with disposable paper towels.
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11/20/2013 | Routine | |
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