All temperatures were taken internally unless otherwise noted. Repeat good retail practices include: thermometer not provided, cutting boards scored and scratched. Ensure that that the three compartment sink is set up properly to effectively clean equipment (Wash, rinse, sanitize).
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Food contact surfacces were not sanitized.
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.
|
09/25/2015 | Risk Factor | |
All temperatures were taken internally unless otherwise noted
- Utensils - In-Use - Between-Use Storage
Observation: Single service service items without handles used to dispense bulk ingredients.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F. Ensure utensils are equipped with handles.
- 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The following was in poor repair:
>> Walk-in cooler floor rusted out.
>> Shelving in walk-in cooler rusty.
Correction: Repair or replace.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along were found 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.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The food contact equipment surface of the counter top oven was observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the kitchen handsink were observed leaking.
Correction: Repair.
- Outer Openings - Protected
Observation: Back exit screen door mesh in poor repair.
Correction: Repair.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the kitchen handsink.
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: The following physical structures is not maintained in good repair:
>> Floor at the entrance to the walk-in cooler.
>> Dining room floor pitted.
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 noted in the need of cleaning.
>> Floor behind deep fat fryer soiled with grease build up.
Correction: Clean.
|
05/22/2015 | Routine | |
All temperatures were taken internally unless otherwise noted
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cloth towels are being used to line shelving with clean dishes.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Discontinue the use of towels in these areas. A rubber or plastic matting may be used.
- Equipment - Good Repair and Proper Adjustment
Observation: The following were observed in poor repair:
>> Shelving in walk-in rusty.
>> Kitchen handsink in poor repair.
>> Bottom of preparation table corroded.
>> Walk-in floor rusty and corroded.,
Correction: Repair.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board for the make table is 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.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Inside surfaces of the ice maker was observed soiled with accumulations of grime and debris.
Correction: Clean.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the toaster oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following has accumulations of grime and debris:
>> Clean dish shelving.
>> Storage space under the grill
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not tight fitting.
Correction: Provide toilet room door that is tight fitting. 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 (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the kitchen handsink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the entire kitchen. Some areas measured 50 and other areas measured 36-39 foot candles.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor noted with a pitted condition located at the walk-in area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities in Good Repair
Observation: The following physical structure is not maintained in good repair:
>> Wall tile missing under urinal in male bathroom.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
02/23/2015 | Routine | |
All temperatures were taken internally unless otherwise noted
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, and donning a new pair of gloves.
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, before donning a new pair of gloves and to prevent cross contamination when changing task.
- Utensils - In-Use - Between-Use Storage
Observation: The following Dispensing utensils were observed stored improperly:
1) Ice scoop was stored on soiled parts of the ice maker.
2) Single service items without handles were found in the sugar storage container.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the hamburgers and eggs that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Temperature Measuring Devices
Observation: The thermometer on the exterior of the walk-in is not calibrated.
Correction: Repair or provide an additonal thermometer on the inside of the unit.
- 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
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 - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The kitchen hnad sink 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 found to be in poor repair:
1) Side panel of ice maker loose.
2) Racks rusty in the walk-in cooler.
3) Table at the end of the 3VAT sink observed with corroding surfaces. ( Bottom Shelf)
Correction: Repair.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) in the kitchen 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.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Inside sufaces of the ice maker was observed with accumulations of debris
Correction: Clean.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the small rotisserer oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following has accumulations of grime and debris:
1) Clean plate storage beside the homestyle refrigerator in the kitchen.
2 Clean food pan storage shelving over top of the 3 VAT sink.
3) Top of Ice maker.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the temperature taking thermometer used by the employee was not cleaned and sanitized before taking temperature of chicken wings.
Correction: The surface of the themometer shall be effectively sanitized before coming in contact with food and before use.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the kitchen hand sink are leaking when water is turned on.
Correction: Plumbing systems and components shall be maintained in good repair.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the kitchen and bar 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 in Good Repair
Observation: The following physical structurews is not maintained in good repair:
1) Tile damage in front of walk-in cooler.
2) Wall coving under kitchen hand sink.
3) Floor located in the walk-in rusty and corroded.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
11/10/2014 | Routine | |
All temperatures were taking internally.
- 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
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses in the following locations. Observed dispensing utensils that were not equipped with handles stored in contact with food.
1. Sugar storage bin
2. Flour
3 Mash potatoes bin
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F. Discontinue the use of utensils that do not have handles.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use, without any chemical sanitizer.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tomatoes 50*F, Cheese 52*F-54*F cold holding at improper temperatures in the make table.
Correction: Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Operator called maintenance to repair refrigerator.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the Hamburgers and eggs that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The non-food contact surface of the wooden pallet in the walk-in is not non absorbent and is subject to splash and spillage.
Correction: EHS recommended painting the surface to protect it from spillage or splash, or moisture.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the following equipment:
1. Walk-in cooler
2. Upright homestyle 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
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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following equipment is not sealed to adjoining equipment or walls:
1. Handsink in the 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 was observed in a condition that prevents necessary maintenance and easy cleaning.
1. Racks rusty in the walk-in
2. Walk-in door gasket torn
Correction: Repair
- Equipment - Cutting Surfaces
Observation: The cutting board(s) stored on clean shelving rack 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Meast slicer was observed soiled.
Correction: Clean
- 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. Owner mentioned that he did have teh parts to fix.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back exit doors and side exit door is not tight fitting.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- 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.
>> Male rest-room
>> Bar handsink
>> Kitchen Handsink
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: The following physical structures is not maintained in good repair:
1. Coping/ wall molding under the kitchen handsink.
2 Floor rusty in the walk-in tile damage in the back of the kitchen by walk-in entrance.
3. Kitchen entry door damaged.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Conditions of Use* (corrected on site) (repeated violation)
Observation: Pesticides (Wasp and Hornet spray) are not being applied by a certified applicator. Cans of the spray were found at the walk-in cooler area.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
|
07/09/2014 | Routine | |
All temperatures are internal unless otherwise noted.
- Physical Facilities in Good Repair (repeated violation)
Observation: The floor in the dry storage area of the facility are not maintained in good repair. There are several cracks in the floor and missing tiles.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
11/26/2012 | Routine | |
All temperatures are internal unless otherwise noted. The facility no longer allows smoking inside the building. The doors separating the smoking and non smoking areas have been removed and customers are only allowed to smoke outside on the deck located in the rear of the facility.
- Non-Food Contact Surfaces
Observation: The air intakes located above the bar are dirty.
Correction: Clean
- Outer Openings - Protected
Observation: The rear entry door to the facility is not tight fitting and is allowing the entry of flies into the facility.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair
Observation: The floor in the dry storage area of the facility are not maintained in good repair. There are several cracks in the floor and missing tiles.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Conditions of Use*
Observation: Observed a can of residential use only pesticides stored in the facility.
Correction: The use and storage of home use pesticides are not authorized for use in the facility. Pesticides are only to be applied by a registered pest control operators.
|
08/21/2012 | Routine | |
All temperatures are internal unless otherwise noted. The facility has had a change in ownership . Violations in the previous inspection on 1NOV2011 have been corrected other than than the requirement for a Certified Food Manager.
- Critical: Demonstration of Knowledge*
Observation: There is currently no certified food manager at the facility.
Correction: An employee at the facility must take an accredited food safety course and register the completion certificate with the city of Hampton.
- Lighting, Intensity
Observation: Light bulb is out in kitchen.
Correction: Replace
|
05/18/2012 | Routine | |
Note: Install no smoking signs on restroom doors
Sandwich prep refrigerator currently holding at 43-44*F adjust temperature with in 24 hours to be at or below 41*F.
Upon completion of Certified Food Managers Course bring certificate to HHD and register with our office
Permit to operate is issued, it will expire January 4, 2012. All violations except those otherwise noted are to be corrected by that date.
- Food Storage Containers - Identified with Common Name of Food
Observation: Containers not labeled as to contents
Correction: Properly label all containers with contents
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Card board boxes reused
Correction: Do not reuse cardboard boxes
- Drainboards
Observation: Drainboard lacking on 4 compartment sink
Correction: Provide drainboard over 4th compartment and convert to 3 compartment sink
- 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Unused or non-functioning equipment not removed from the premises.
Correction: Remove any unused or non-functioning equipment from the premises.
- Equipment - Good Repair and Proper Adjustment
Observation: The following were found to be in poor repair
>>Interior of beer coolers rusty
Correction: Paint inside of coolers
- Equipment - Cooking and Baking Equipment
Observation: Cooking equipment dirty
Correction: Clean and sanitize all cooking equipment
- Critical: Handwashing - Using a Handwashing Lavatory*
Observation: Bar handsink blocked
Correction: Make handsink accessible to employees for washing hands
- Indoor Areas - Surface Characteristics
Observation: Ceiling tiles over bar are porous
Correction: Replace tiles with ones that are smooth, nonabsorbent and easily cleanable in nature
- Light Bulbs Protective Shielding
Observation: Lights in kitchen missing end caps
Correction: Replace
- Lighting, Intensity
Observation: Light in walk in insufficient
Correction: Increase lighting
- Physical Facilities in Good Repair
Observation: The following areas were found to be in poor repair
>>Roof leaking
>>Floor tiles in backroom broken
>>Walls in back room paint peeling
>>Floor tiles under grill damaged
Correction: Repair/replace/paint
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following areas were found to be dirty
>>Ceiling and fans in walk in
>>Floor under grill
Correction: Clean and maintain
|
11/01/2011 | Routine | |
Restaurant representatives - add corrected or new information about Checkered Flag Tavern, 1721 N King St., Hampton, VA 23669 »