All temperatures were taken internally unless otherwise noted.
- Equipment - Cutting Surfaces
Observation: The cutting board observed heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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03/08/2016 | Routine | |
All temperatures were taken internally unless otherwise taken.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods ( potatoe salad).
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Physical Facilities in Good Repair
Observation: Door and window screens are not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/21/2015 | Routine | |
All temperatures taken internally.
No violation noted during this evaluation. | 03/12/2015 | Routine | |
all food temperatures are internal unless otherwise noted. No phf/tcs foods in the refrigerator.
No violation noted during this evaluation. | 09/05/2014 | Routine | |
Inspection done in Norfolk at Latino fest by Casey Gardner.
No violation noted during this evaluation. | 08/16/2014 | Routine | |
all food temperatures are internal. No phf/tcs foods in the refrigerator. no food cooking on grill at time of evaluation.
No violation noted during this evaluation. | 05/31/2014 | Risk Factor | |
All food temperatures taken were internal.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:
>>Edges of laminate board not sealed in several locations
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink 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
Observation: The following equipment was observed in a state of disrepair and damaged:
>>Metal racks under handsink rusting
>>Refrigerator shelves cracking
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair:
>>Sections of the laminate floor
>>Section of the laminate wood ceiling boards are hanging/have gaps
>>Sections of floor and wall trim damaged
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/19/2014 | Routine | |
- Person in Charge (repeated violation)
Observation: Operator has not registered approved food manager's certificate with Hampton Health Dept.
Correction: Register the certificate with the Hampton Health Department ($10 fee) and post the certificate in public view.
- Equipment - Good Repair and Proper Adjustment
Observation: 1) Surface inside hand sink cabinetry is no longer sealed.
2) Painted wood supporting 3 compartment sink is peeling.
Correction: Repair.
- Outer Openings - Protected (corrected on site)
Observation: Mesh screen not completely secured to open window.
Correction: Corrected. Ensure outer openings are protected from pests.
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09/12/2013 | Routine | |
- Person in Charge
Observation: There is no Certified Food Manager for Hampton
Correction: Register certificate with this office
- Physical Facilities in Good Repair
Observation: The following were found to be in poor repair
>>Counter top has cracks
>>Trim on back wall coming apart
>>Small whole in laminate flooring in front of sink
Correction: Repair
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09/01/2013 | Routine | |
The only temperature control for safety food in the refrigerator at time of evaluation was potato salad for which time as a control was in use.
Sand Soccer food vendor.
- Critical: Time as a Public Health Control*
Observation: Potato salad (50*) prepared about 11 am per operator not labeled with time of preparation. Operator stated he was using time as a control.
Correction: Advised to have a written policy in place and time of prep or removal from refrigeration or cooking equipment shall be labeled to ensure product used or discarded within 4 hours of labeled time.
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06/01/2013 | Risk Factor | |
In operation at International Children's Festival.
- Person in Charge (corrected on site)
Observation: Children in unit.
Correction: Corrected. Unless children are actively working under adult supervision, there shall be no children on the unit.
- Equipment - Cutting Surfaces
Observation: Cutting board is heavily scratched and scored.
Correction: Resurface or replace.
- Outer Openings - Protected
Observation: Outer opening (service windows) not protected.
Correction: Install screens or other approved methods to protect outer openings from pest entry.
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04/20/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Outer Openings - Protected
Observation: Rear door is being kept open during operation.
Correction: Keep door closed in order to prevent the entry of insects and or rodents
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03/28/2013 | Routine | |
All temperatures are internal unless otherwise noted.
No violation noted during this evaluation. | 12/21/2012 | Routine | |
- Critical: Hands - When to Wash*
Observation: Hands not properly washed prior to putting on gloves and there is no hot water.
Correction: Hands shall be washed in warm running water with rubbing hands together with soap for 15 seconds prior to putting on gloves.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: CFM used to teeth to rip open bag of cheese.
Correction: Corrected. Use scissors to prevent contamination of food.
- Critical: Water Capacity*
Observation: Hot water not provided.
Correction: Hot water shall be provided (at least 100*) prior to handling/preparing food.
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08/11/2012 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: CFM used to teeth to rip open bag of cheese.
Correction: Corrected. Use scissors to prevent contamination of food.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken in hot case hot holding at improper temperatures (106*).
Correction: Reheat chicken to at least 165* and hot hold no less than 135*.
- Temperature Measuring Devices
Observation: Thermometer not provided in the hot case.
Correction: Provide a thermometer inside the hot case at the front by the door.
- Equipment - Good Repair and Proper Adjustment
Observation: Knobs missing to two crock pot lids.
Correction: Repair/replace.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizer in three compartment sink is too strong--exceeds 200 ppm.
Correction: Maintain chlorine 50-100 ppm.
- Outer Openings - Protected
Observation: Mesh screen tornon back door and a gap exists around the door towards the grill.
Correction: Repair/eliminate gaps to prevent pest entry.
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08/11/2012 | Follow-up | |
- Food Storage - Clean and Dry Location
Observation: stock on floor of trailer
Correction: do not have stock on floor of unit
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: mixing bowls observed on floor of trailer
Correction: food equipment to be washed and sanitized . Do not store on floor of trailer
- Outer Openings - Protected (repeated violation)
Observation: rear door held open for extended period
Correction: maintain rear door closed
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: cleaner stored on counter with food items
Correction: maintain cleaners under handsink cabinetry -- cannot be located with or over food items
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06/16/2012 | Routine | |
Any potentially hazardous food in refrigerator remaining at end of the event shall be DISCARDED. Discussed with operator since he has in ability to cool the extensive food menu being offered, foods shall be cooked the day of the event (arrive as early as necessary to achieve this) to the appropriate temperature and served directly to consumer instead of trying to cook food in advance and cool within proper time and temperature standards.
- Critical: Cooling* (corrected on site)
Observation: Ribs (66.5*) and cabbage (53.9*) prepared last night noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: These items were discarded. Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods
Observation: The methods used for cooling potato salad were not adequate.
Correction: Advised to use time as control for the potato salad i.e. if there is any left at 3 pm, it shall be discarded. Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Raw chicken (56*) observed on counter.
Correction: Cold hold potentially hazardous foods at or below 41*.
- Cooling, Heating, and Holding Capacities
Observation: Refrigerator was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional refrigerators necessary to maintain food items at or below 41*. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: CRITICAL: Hand sink not accessible--spices, bowl and other items are blocking access to hand sink.
Correction: Corrected. Discontinue storing things in/at the hand sink. The hand sink shall be accessible at all times.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: Signate not posted at hand sink.
Correction: Corrected. Signage was blocked with stacks of single service. Post signage notifying employees to wash hands where it is clearly visible.
- Ventilation - Mechanical Ventilation
Observation: Ventilation is not sufficient to keep rooms free of excessive heat, steam, and smoke. Operator is sweating heavily due to the heat on the trailer.
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor is extremely slippery.
Correction: Clean.
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04/21/2012 | Routine | |
All temperatures are internal unless otherwise noted
- Critical: Demonstration of Knowledge*
Observation: 3 vat not set up correctly
Correction: Proper set up is wash, rinse and sanitize
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Facility does not have a certified food manager
Correction: Provide a certified food manager
- Gloves - Use Limitation
Observation: Employee observed reusing gloves
Correction: Discard after each use and wash hands prior to dawn fresh gloves
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Mac and cheese and other foods holding at improper temperatures
Correction: Foods are to be cold hold at 41*F or below
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Cutting board damaged
Correction: Repair/replace
- Equipment - Good Repair and Proper Adjustment
Observation: The following were found to be in poor repair
>>Fridge/freezer broke
>>Door threshold cracked/damaged
Correction: Repair/replace
- Non-Food Contact Surfaces
Observation: Old labels on plastic containers
Correction: Remove
- Critical: Sewage - Conveying Sewage*
Observation: Grey water holding tank leaking on ground
Correction: Repair
- Outer Openings - Protected
Observation: Door open at time of inspection
Correction: Doors are to be closed at all times while in operation
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03/19/2012 | Routine | |
A temporary permit is issued and will expire in 30 days on/around 2/18/12. The lighting shall be corrected at that time.
Observed receipt for registration in Hampton Adult Ed CFM course.
- Lighting, Intensity
Observation: Lighting insufficient at work surface (< 50 ft candles).
Correction: Upgrade lighting to at least 50 foot candles (e.g. install additional lighting similar to what is installed at trailer entry).
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01/25/2012 | Pre-Opening | |
EHS could not verify refrigeration, hot water, and lighting since generator not on premises. Lighting must be sufficient to provide at least 50 foot candles.
- Critical: Demonstration of Knowledge*
Observation: Lack of a Certified Food Manager or proof of registration into approved course.
Correction: Prior to a temporary permit to operate being issued, proof of registration or completion of an approved food safety course shall be submitted to the Hampton Health Dept.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Barewood surfaces present at three compartment sink and front counter cabinetry.
Correction: Paint/seal ALL barewood wood surfaces to provide smooth, easily cleanable, and non-absorbent surfaces.
- Temperature Measuring Devices
Observation: Thermometer not provided inside the refrigerator.
Correction: Provide a thermometer inside the refrigerator at the front by the door.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Digital food thermometer not provided.
Correction: Provide a digital food thermometer.
- Sanitizing Solutions, Testing Devices
Observation: Chlorine test strips not provided.
Correction: Provide chlorine test strips.
- Equipment - Fixed Equipment, Elevation or Sealing
Observation: Base of front counter cabinetry not sealed ot the floor.
Correction: Seal base of cabinetry to the floor.
- Critical: Water Capacity*
Observation: Trailer does not have hot water.
Correction: Provide hot water heater(s) of sufficient capacity to provide hot water at 4 -compartment sink and hand sink.
- Hand Drying Provision
Observation: Paper towels not provided at the handsink.
Correction: Provide paper towels.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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01/11/2012 | Other | |
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