- Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment. Bug spray is being sprayed in the kitchen.
Correction: Remove unnecessary poisonous or toxic materials. Do not use aerosol insecticides in the kitchen to ensure food/ food contact surfaces do not get contaminated. All insecticides should be applied by a certified pest operator.
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09/14/2015 | Risk Factor | |
Water service has been restored to the three compartment sink. The hot water knob in the unisex employee restroom still needs to be repaired.
- Person in Charge (repeated violation)
Observation: There is no certified food manager at facility.
Correction: Have a full time employee take an approved certified food managers course and submit certificate to the local Environmental Health Office with $10.00 (fee for certificate).
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the mini fridge and the thermometer in the monster mini is damaged.
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.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Some of the restroom handsinks are no longer properly sealed to adjoining equipment or walls (caulking cracked).
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: gasket torn to the monster mini display refrigerator and the make table (not currently running), white pallet in make table id rotting, make table is broken, ice machine not working, dish rack rusting,oven mitt torn, undercounter cabinet where mini fridges are located is corroding/rusted, kick plate missing to the reach in freezers, rug in front of reach-in freezers is in poor repair and the dry foods storage shelves paint is worn.
Correction: Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: shelves with liner, inside bar cabinets of prep tables, walk-in cooler walls and shelving.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Plumbing System Maintained in Good Repair* (repeated violation)
Observation: Critical: The three compartment sink is not operational. There is no hot water at the unisex restroom handsink (the knob is broken off). Noncritical: a toilet in the men's and women's restroom is not working, a handsink in the women's restroom is not working.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Ladies toilet room is not completely enclosed, the door is missing.
Correction: Provide toilet rooms that are completely enclosed. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (men's restroom).
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: bar floor is not sealed at counter and creates easy access to rodents, some floor tiles are chipped in back of kitchen, paint peeling from storage room floor, some holes in walls are not sealed around pipes and other objects.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under the food storage shelves, around cabinets and equipment at bar and under reach-in freezers is noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Pests - Controlling Pests* (repeated violation)
Observation: Fresh rodent droppings were observed beside beer cooler in corner of bar.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Provide inspector with pest service records.
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03/11/2015 | Follow-up | |
All food temperatures taken were internal. The three compartment sink is not currently operational due to the fixture being broken. Restore water to the three compartment sink within 24 hrs. The handsink beside the stove has been removed. If stove is to remain in room replace handsink, if stove is taken out a handsink is not required in this area.
- Person in Charge
Observation: There is no certified food manager at facility.
Correction: Have a full time employee take an approved certified food managers course and submit certificate to the local Environmental Health Office with $10.00 (fee for certificate).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheese (55*F) cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Cheese may have been set out for too long all other foods in the unit are at acceptable temperatures.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed lunch meats, chilli and pork in tubs 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 mini fridge and the thermometer in the monster mini is damaged.
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.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Some of the restroom handsinks are no longer properly sealed to adjoining equipment or walls (caulking cracked).
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: gasket torn to the monster mini display refrigerator and the make table (not currently running), white pallet in make table id rotting, make table is broken, ice machine not working, dish rack rusting,oven mitt torn, undercounter cabinet where mini fridges are located is corroding/rusted, kick plate missing to the reach in freezers, rug in front of reach-in freezers is in poor repair and the dry foods storage shelves paint is worn.
Correction: Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: shelves with liner, inside bar cabinets of prep tables, walk-in cooler walls and shelving.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Plumbing System Maintained in Good Repair*
Observation: Critical: The three compartment sink is not operational. There is no hot water at the unisex restroom handsink (the knob is broken off). Noncritical: a toilet in the men's and women's restroom is not working, a handsink in the women's restroom is not working.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Ladies toilet room is not completely enclosed, the door is missing.
Correction: Provide toilet rooms that are completely enclosed. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (men's restroom).
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: bar floor is not sealed at counter and creates easy access to rodents, some floor tiles are chipped in back of kitchen, paint peeling from storage room floor, some holes in walls are not sealed around pipes and other objects.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under the food storage shelves, around cabinets and equipment at bar and under reach-in freezers is noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Pests - Controlling Pests* (repeated violation)
Observation: Fresh rodent droppings were observed beside beer cooler in corner of bar.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Provide inspector with pest service records.
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03/09/2015 | Routine | |
All food temperatures taken were internal. Update permit info for added owner and new business license name.
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
Observation: Certified food manger is no longer at facility.
Correction: Obtain a new certified food manager.
- Person in Charge (corrected on site)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the back kitchen.
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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10/24/2014 | Risk Factor | |
All food temperTures taken were internal. Friday at 1pm facility is open for lunch.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the tape stuck to sink, tape on make table and wooden pallets in make table is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Recommend repainting pallets in make table.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the beer cooler with potentially hazardous foods. The thermometer in the monster display refrigerator is broken.
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.
- Equipment Compartments, Drainage
Observation: The beer cooler has standing water, as well as the monster display counter refrigerator.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The restroom handsink and kitchen handsink (in back) 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 (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged:
>>The wooden counter at bar is no longer sealed along the edges, clear coat has worn off over the years. Bare wood is absorbent and not easily cleanable.
>>The wooden storage shelves for dry goods are scraped, dented, have holes and the paint is peeling in some areas
>>The kickplate is missing to reach-in refrigerators in the back
>>The door gasket to the make table is in poor repair.
>>The can opener blade is rusted and dull
Correction: Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the make table are 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>>Doors to reach in freezer in back of kitchen
>>Under counter shelves
>>Beer cooler
>>Monster cooler
>>Walls to the walk-in cooler
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The handsink in kitchen is not operable.
Correction: Repair and maintain all plumbing components and fixtures.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room is not completely enclosed, there is no door to ladies restroom.
Correction: Provide toilet rooms that are completely enclosed. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- 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 in the restrooms.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
>>Cove molding loose at counter to snack bar
>>molding to ramp on right side no longer attached
>>Floor tile does not seal the whole floor under front handsink
>>Holes in wall behind door to kitchen
>>Hole in wall below back handsink in kitchen
>>Floor not properly sealed in restroom
>>transition strips missing from where carpet and laminate flooring meet
>>hole in the wall in back of kitchen
>>gaps behind front counter
>>vent cover missing in restroom
>>floor and counter are not sealed
>>a few tiles damaged
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Old rodent droppings found on the premises.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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06/12/2014 | Routine | |
All food temperatures taken were internal. Thermometer in monster refrigeration unit is not accurate.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following equipment is not sealed to adjoining equipment or walls(sealant deteriorating):
>>Restroom handsink
>>Handsink in back of kitchen
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:
>>The wooden counter at bar is no longer sealed along the edges, clear coat has worn off over the years. Bare wood is absorbent and not easily cleanable.
>>The wooden storage shelves for dry goods are scraped, dented, have holes and the paint is peeling in some areas
>>The kickplate is missing to reach-in refrigerators in the back
Correction: Repair or replace to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment and Utensils - Good Repair and Calibration (corrected on site) (repeated violation)
Observation: Many utensils and the can opener blade were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair the utensils to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the following equipment has accumulations of grime and debris:
>>Interior of beer cooler
>>Wooden storage shelving that stores pitchers
>>Dry goods storage shelving in back of kitchen
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: The handsink located in the back of the kitchen is not operational and the water has been turned off due to it being in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Plumbing System Maintained in Good Repair
Observation: There is insufficient water pressure to the hot water line in restroom.
Correction: Repair sink to provide adequate water pressure for handwashing.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall junctures along the kitchen bar counter are not sealed to bar. The kitchen floor has been raised and along the perimeter the floors are not sealed, exposing bare wooden floor joists. The floor does not meet the counter wall and is allowing rodents access to the framework of floor, where there is evidence of them dwelling.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Floor Carpeting, Restrictions and Installation
Observation: Carpet rug observed in front of the refrigeration line in the back of the kitchen.
Correction: Remove carpeting and replace with approved floor material.
- Light Bulbs Protective Shielding
Observation: Light bulbs in kitchen observed not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Physical Facilities in Good Repair
Observation: The following physical facilities are not maintained in good repair:
>>Ceiling tiles are damaged in restroom
>>Exhaust ventilation cover is missing to ductwork in restroom
>>Floor next to chest freezer not sealed along corner of ramp, coving missing
>>Concrete floor pitted in back of kitchen
>>Tile damage in back of kitchen
>>Small hole in the wall in back of kitchen next to refrigeration line
>>Large hole in the wall under handsink in back of kitchen around plumbing
>>The wall on the right side of the bar is not sealed and the panel has gaps around the periphery, where rodents may enter and exit
>>Holes exist where beverage dispenser tubes exit wall under bar counter. There is a hole under prep table counter that needs to be sealed as well. There is evidence that these gaps and holes are acting as a entry for rodents.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures noted in need of cleaning:
>>Wall behind counter
>>Dust build-up around ceiling vents
>>Floors behind equipment
>>Floors under dry goods storage shelving
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Pests - Controlling Pests* (repeated violation)
Observation: Numerous rodent feces were found in facilities kitchen in the following locations:
>>Behind beer cooler
>>Under prep table counter
>>On and under dry goods storage shelving
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
|
01/24/2014 | Routine | |
Food temperatures are internal unless otherwise noted.
- Person in Charge
Observation: When asked, employee stated food contact sufaces were washed and rinsed.
Correction: Advised food contact surfaces shall be washed, rinsed, and sanitized in 50-100 ppm chlorine sanitizer.
- Food Display
Observation: Tuna sandwiches on counter not protected from contamination.
Correction: Protect the sandwiches to prevent patrons from sneezing or coughing on multiple sandwiches.
- Cooling Methods
Observation: Cut tomato on top of make table insert just cut at 49*.
Correction: Advised to discard within 4 hours of cutting (label time cut) OR cool tomato to 41* or below within 4 hours from cutting.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Rack in walk-in cooler has peeling paint and corrosion.
Correction: Repair/resurface.
- Equipment and Utensils - Good Repair and Calibration
Observation: Knife handle at make table is split.
Correction: Replace the knife since the handle is no longer easily cleanable.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers reused for storage.
Correction: Provide approved multi-use containers for food storage.
|
01/11/2013 | Routine | |
All food temperatures observed are internal.
No food orders observed at time of evaluation--kitchen opens at 5 pm.
New floor installed in the snack bar.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Carton of eggs stored above ready to eat produce in the walk-in cooler.
Correction: Store eggs BELOW the produce and/or other ready to eat foods.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Wine chiller is stored on styrofoam and cardboard at the front counter.
Correction: Provide approved material that is smooth, easily cleanable, and non-absorbent such as pvc legs.
- Equipment - Good Repair and Proper Adjustment
Observation: 1) The rack in the walk-in cooler is corroded.
2) Paint peeling on racks/pallets in the make table refrigerator.
Correction: Resurface or replace to provide a smooth, easily cleanable, and non-absorbent surface.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: 1) Interior panel of ice machine has some build up.
2) At least 2 soda nozzles are not clean.
Correction: Clean and sanitize these surfaces.
- Non-Food Contact Surfaces
Observation: Interior of make table is not clean.
Correction: Clean.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the front counter hand sink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: Holes in wall below electric panel.
Correction: Seal the holes.
- Pests - Controlling Pests* (repeated violation)
Observation: Old rodent droppings observed on floor below pot rack and shelf.
Correction: Clean to remove and monitor for new activity.
|
09/12/2012 | Routine | |
Thermostat was turned down at time of visit. Monitor temperature.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Chicken salad (about 1/4 cup) stored inside make table cold holding at improper temperatures (43-44*).
Correction: Discard the chicken salad and discontinue storing potentially hazardous foods inside this unit until it can hold food at or below 41*.
|
05/11/2012 | Follow-up | |
all food temperatures observed are internal. No foodservice provided unitl 5 pm. Snack bar currently not in operation.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Potentially hazardous foods (phfs) inside the make table are cold holding at improper temperatures (the ambient air temperature was measured at 47-49*):
1) sliced turkey and BBQ at 46*
2) chili, cheese sauce, coleslaw at 47*
Correction: Corrected by discarding these foods. Cold hold phfs at or below 41*. Do not store phfs inside this unit until is holding at or below 41*.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Interior panel of ice machine is not clean.
Correction: Clean and sanitize.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor below the shelving and freezer are not clean.
Correction: Clean.
- Pests - Controlling Pests*
Observation: Few rodent droppings present in cabinetry below grill, on one of the shelves in the storage area, and floor in back area.
Correction: Clean to remove. Notify pest control operator if activity noted/observed.
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05/08/2012 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Ready to eat ham and turkey and sliced tomatoes in make table are not labeled with a use by date.
Correction: Corrected. Once the packages are opened and tomatoes are cut they shall be labeled with a use by date of 7 days (day one is date package opened and/or food prepared).
- Toxics - Separation of Toxics (corrected on site)
Observation: Comet stored on prep table with utensils.
Correction: Corrected. Store chemicals separate from food and food contact surfaces.
|
01/12/2012 | Routine | |
all food temperatures are internal.
2012 permit issued
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sliced tomato on top insert of make table at 48*.
Correction: Cold hold at or below 41* OR label time it was cut and use or discard the product within 4 hours.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Reach in freezer door gaskets are tearing.
Correction: Repair/replace.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Utensil washed butn not sanitized.
Correction: Sanitize all food contact surfaces after cleaning.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Paper towels not provided at front hand sink.
Correction: Corrected. Ensure all hand sinks are stocked with paper towels.
- Handwashing Signage/Handwashing Facilities (repeated violation)
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Mininal debris on floor below back shelving.
Correction: Clean.
|
09/19/2011 | Routine | |
Once ServSafe certificate is received, bring it to the Hampton Health Dept at 1320 LasSalle Ave and pay $10 to register. Post Hampton Certificate in public view.
A temporary permit is issued and will expire in/on 30 days (September 19). A follow-up inspection shall be conducted at that time.
- Hand Drying Provision
Observation: Paper towels not provided at front handsink.
Correction: Provide paper towels at the handsink.
- Handwashing Signage/Handwashing Facilities
Observation: Signage not posted at handsink that "employees must wash hands.
Correction: Post signage.
|
08/22/2011 | Pre-Opening | |
Old ice cream freezer has been removed and replaced with new GE model.
Walk-in cooler racks have been painted.
Lighting increased to at least 55 foot candles at front foodservice area.
Storeroom floor has been painted.
Doors have been replaced in women's restroom stalls.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Consumer advisory not provided for eggs.
Correction: Post/provide a disclosure statement that informs the guests that eggs may be cooked to order and a reminder statement that advises the guests that consuming undercooked eggs may increase their risk of foodborne illness.
Example:
Our eggs are cooked to order. Consuming undercooked eggs may increase your risk of foodborne illness.
- Nonfood Contact Surfaces
Observation: Pitcher shelves are made of peg board.
Correction: Remove the peg board OR properly cover the shelves with approved material that is smooth, easily cleananble, durable, and non-absorbent.
- Temperature Measuring Devices
Observation: Thermometer located at back wall of make table refrigerator.
Correction: Relocate the thermometer to the front by the door.
- Equipment - Fixed Equipment, Elevation or Sealing
Observation: There is floor mounted cabinetry along the cookline that is not elevated off the floor or sealed to the floor. A cleaning hazard exists (the floor dips down).
Correction: Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor. Suggested installing cove molding along the base of the cabinetry.
- Equipment - Good Repair and Proper Adjustment
Observation: Edge(s) scored on the shelves in the kitchen storeroom.
Correction: Repair/paint the shelf/shelves.
- Equipment - Good Repair and Proper Adjustment
Observation: All three door gaskets split on the reach-in freezer.
Correction: Repair/replace the gaskets.
- Critical: Handwashing Lavatory*
Observation: Handsink lacking at front counter.
Correction: Install a handsink at the front counter.
- Indoor Areas - Surface Characteristics
Observation: Wood walls and supports at front counter and back area (adjacent to reach-in freezer).
Correction: Paint to seal the walls and supports to provide a smooth, easily cleanable, and non-absorbent surface.
- Light Bulbs Protective Shielding
Observation: The lights are not shielded/protected:
1) light bulbs above the front food prep area
2) light bulb above stove
Correction: Properly shield the light bulbs. Suggested using plastic light tubes with end caps on each end over each light bulb in front area and suggested using shielded/shatterproof bulbs for back storeroom.
- Outer Openings - Protected
Observation: Bottom of fire exid door is corroded through.
Correction: Repair/replace the door. Per operator, landlord to replace the door as written in lease.
- Lighting, Intensity
Observation: Lighting insufficient:
1) kitchen storeroom
2) walk-in cooler
Correction: Upgrade lighting to at least 10 foot candles. Suggested increasing light bulb wattage to at least 100 watts.
- Physical Facilities in Good Repair
Observation: The physical structures are in poor repair:
1) floor tiles not properly secured below drink machine
2) floor tiles not properly secured below ice machine (towards back)
3) floor tiles damaged below reach-in freezer
4) gaps exist around door frame trim in storeroom
5) holes in wall at storeroom handsink and near the fire extinguisher
6) holes in wall at women's restroom handsinks
7) holes in wall in men's restroom (see below the urinals)
Correction: Maintain the physical structures in good repair. Secure floor tiles and replace as needed. Eliminate holes in the walls and gaps around the storeroom door frame.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors not clean:
1) below reach-in freezer
2) below cookline cabinetry
Correction: Clean.
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08/08/2011 | Other | |
Restaurant representatives - add corrected or new information about Century Lanes, 1519 E Pembroke Ave., Hampton, VA 23663 »