All food temperatures taken were internal.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.observed
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Heavily soiled wiping cloths in use.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Equipment and Utensils, Air-Drying Required
Observation: Food equipment and storage containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory adjacent to chicken preparation area.
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
|
12/10/2015 | Routine | |
All temperatures taken internally.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food container of sugar.
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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Prep sink seal soiled. Hand sink near the chicken prep station is starting to come apart.
Correction: Re-seal.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following has accumulations of grime and debris:
>>Exterior of the ice machine
>>Door handles on several cold holding units.
>>Gaskets slightly soiled.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light above the drive-thru window not shielded.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Signage/Handwashing Facilities (corrected on site)
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.
|
04/21/2015 | Routine | |
All temperatures taken were internal unless otherwise noted. Permit issued for 2015
- Person in Charge (repeated violation)
Observation: Certified Food Manager Certificate not posted in public view.
Correction: Post certificate in public view.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled sugar and flour containers.
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* (corrected on site)
Observation: Whip cream at 46*F was cold holding at improper temperature.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices (repeated violation)
Observation: The temperature measuring devices located in a few units were not easily accessible
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets to a few refrigeration units were cracked or broken.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the cooking line were 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 (repeated violation)
Observation: The nonfood contact surface of the flour and sugar containers has accumulations of grime and debris.
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: Plumbing connections under the handsink in raw chicken breading area was leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor in food preparation area had multiple slippery/grease spots 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.
|
12/30/2014 | Routine | |
All food temperatures taken were internal, except chicken thawing in RIR.
- Person in Charge
Observation: Certified Food Manager Certificate not posted in public view.
Correction: Post certificate in public view.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers for sugar and flour.
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: Cooling* (corrected on site)
Observation: Chicken noted not being adequately cooled to prevent the growth of harmful bacteria. Chicken is being placed in a container and held for many hours at room temperature as more chicken is added to it, until it is filled. The chicken at the bottom of the container was at 70°F, while the newly added chicken on the top of the container was 154°F. The first chicken cooling in the container was added around 10:30am, while the newest chicken was added around 2:30pm.
Correction: Chicken improperly cooling was discarded. Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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 (corrected on site)
Observation: Food containers of chicken are arranged so as to not allow for maximum heat transfer. After cooking and holding, chicken that has expired time control for quality is placed in large containers and added to until the container is filled with chicken in different stages of cooling. The newest and hottest chicken is added to the top, not allowing the bottom layers to cool adequately. The chicken in the container is sometimes set out for hours until it is filled.
Correction: 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. Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in more than one refrigeration unit.
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: The 3 compartment sink side splashguard, the 3 compartment sink, and handsink by chicken breader station 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 soap dispenser case is broken and hangs open, it must be shut for soap to dispense. In order to wash hands with soap the dispenser must be manualy shut and held shut while the employee holds their other hand below the dispenser to dispense soap.
Correction: Repair, or replace soap dispenser.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep 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.
- Equipment and Utensils - Good Repair and Calibration (corrected on site)
Observation: Spatulas hanging at the three compartment sink were observed damaged in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair the spatulas.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer for vegetables in storage and spatulas in storage at three compartment sink
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: The cleaning schedule for the ice cream machine is not often enough. PIC stated they are cleaning the ice cream machine three times a week.
Correction: Clean at least once every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces have accumulations of grime and debris:
>>lids to tea
>>grease accumulations on cleans dish racks
>>mold growing at three compartment sink seal
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Pans and containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Light Bulbs Protective Shielding
Observation: Light bulb by drive through window where drinks are made is not shielded.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
|
01/15/2014 | Routine | |
All temperatures are internal unless otherwise noted.
Note Hampton CFM Cert. needs to be displayed with health permit at all times.
- Food Storage - Clean and Dry Location
Observation: Food on floor walk-in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food Contact Surfaces - Cleanability*
Observation: Multiple brushes bristles cracked/damaged
Correction: Replace
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Prep sink seal/caulking moldy.
Correction: replace
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>racks peeling walk-in fridge
>>prep table across from 4-vat gasket torn
>>gasket torn chicken prep table
>>gasket torn 2 door mini across from deep fryers
>>gasket torn fry freezer
>>gasket torn mini with milk drive thru
>>gasket torn mini drive thru left of ice cream machine
>>2 door glass display service line lower door gasket torn, unit with salads
>>gasket torn 2 door mini service line under lemonade drink machines
Correction: Repair
- Equipment - Cutting Surfaces (repeated violation)
Observation: Multiple cutting boards observed heavily scratched/scored.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment and Utensils - Good Repair and Calibration
Observation: Multiple plastic lids cracked.
Correction: Discard, replace or repair
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>racks over mopsink
>>old labels on plastic food containers, remove
>>multiple door gaskets
Correction: Clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic food containers observed stacked wet.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Lighting, Intensity (repeated violation)
Observation: lights out following fridge/freezer units
>>Thaw 2
>>reach-in freezer with fries
Correction: repair/replace
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor dirty walk-in freezer.
Correction: clean
|
06/07/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Person in Charge
Observation: There is no certified food manager onsite.
Correction: Was not provided with ServSafe cert. If manager does have ServSafe or something similar bring cert down to health department and register. Register with the health department at 1320 LaSalle Ave.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Chicken observed stored in buckets on floor under chemical bottles mop/floor sink.
Correction: Ensure food is safe and unadulterated.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Chicken observed stored uncovered in walk-in fridge.
Correction: Store food in packages, covered containers, or wrappings.
- Thawing
Observation: Chicken observed thawing in buckets with water.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Tomatoes "45" left of fry hot holder and lemons "67" front service area cold holding improper temperature.
Correction: Whole foods are not hazardous. Once cut need to be either time "used within 4 hours" or temperature "hold at 41 or lower" controlled.
- Food Contact Surfaces - Cleanability*
Observation: Rubber spatula cracked/split hanging by 3-vat.
Correction: repair
- 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 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: Seal/caulking prep sink moldy.
Correction: repair/replace
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>ice build-up traulsen fry freezer
>>2 door across from fry deep fryer gasket torn
>>gasket torn lower door glass display front service area
>>2 door service mini service area gasket torn
>>gasket torn chicken prep table
>>gasket "lid" multiple chicken deep fryers cracked/split
>>racks peeling prep table across from 3-vat
>>racks peeling walk-in fridge
Correction: repair
- Equipment - Cutting Surfaces
Observation: Salad prep table cutting board/s heavily scratched/scored.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment and Utensils - Good Repair and Calibration
Observation: Plastic food containers observed cracked.
Correction: Discard, replace or repair
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Utensils stored dirty above 3-vat.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>gaskets prep table across from 3-vat
>>thaw 2 inside
>>old labels on plastic food containers
Correction: remove
>>dry storage racks
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Metal and plastic food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Faucet loose handsink left of chicken prep table.
Correction: Repair and maintain all plumbing components and fixtures.
- Lighting, Intensity (repeated violation)
Observation: Lights out following locations
>>traulsen fry freezer
>>over chicken deep fryers
Correction: repair/replace
- Physical Facilities in Good Repair
Observation: following in need of repair
>>floor walk-in freezer bowing
>>floor stained under 3-vat
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>wall behind 3-vat
>>floor under chicken deep fryers
Correction: clean
|
02/28/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: following seal/caulking in need of repair/replacing
>>3-vat
>>prep sink next to 3-vat
Correction: repair/replace
- Equipment - Good Repair and Proper Adjustment
Observation: following in need of repair
>>CVAP gasket torn
>>gasket torn traulsen fry freezer
>>lower racks walk-in fridge peeling
>>breading make table right door gasket torn
>>2 door fridge front legs uneven
Correction: Repair
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: following in need of repair/replacing
>>plastic trays and lids cracked
>>knife handle by chicken hot hold melted
Correction: Discard, replace or repair
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>racks above breading make table
>>multiple fridge and freezer gaskets
>>racks with platter trays across from ice machine
>>old labels on food containers, remove
>>racks walk-in fridge
>>dry storage racks
>>interior right two chicken refrigerators right of office
Correction: Clean
- Equipment and Utensils, Air-Drying Required
Observation: Plastic and metal food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located next to the 3-vat sink is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the chemical bottles preventing its use.
- Plumbing System Maintained in Good Repair
Observation: Faucet loose handsink by breading station.
Correction: Repair and maintain all plumbing components and fixtures.
- Light Bulbs Protective Shielding
Observation: Light shield broke traulsen "thaw 2" refrigerator.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity (repeated violation)
Observation: Light out traulsen fry freezer.
Correction: repair/replace
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: following in need of cleaning
>>floor under deep fryers
Correction: clean
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Grill cleaner stored on prep table while employee is cutting carrots.
Correction: Grill cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
11/17/2011 | Routine | |
All temperatures are internal unless otherwise noted.
- Critical: Food - Safe and Unadulterated*
Observation: Raw chicken carried over cooked ready-to-eat chicken deep fry line.
Correction: Ensure that all processes are done so not to cross contaminate ready-to-eat items with raw items. Adjust/correct prep and cooking procedures.
- Food Storage - Clean and Dry Location
Observation: Multiple boxes of food stored on the floor in the walk-in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>ice build-up fry freezer
>>lower left corner ice machine leaking
Correction: Repair
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: grill spatula stored in drip tray.
Correction: Clean and sanitize
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>racks above breading make table
>>interior right two chicken refrigerators right of office
>>racks dry storage
>>racks walk-in
>>thermometer walk-in cooler
>>remove old labels on plastic containers
>>bottom of 3-vat sink
>>right traulsen fan cage
>>inside multiple fridge and freezers
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Box of sandwich wrap paper on floor front of office.
Correction: Store all single serve items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Outer Openings - Protected
Observation: During inspection drive thru window propped open. Also observed that the air curtain was not turned on.
Correction: Ensure air curtain properly works. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Lighting, Intensity (repeated violation)
Observation: Light out fry freezer.
Correction: repair/replace
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>wall above 3-vat sink
>>wall under handsink left of 3-vat
>>floor walk-in freezer
>>vent above breading make table
>>floor under deep fryers
>>wall behind 3-vat sink
Correction: clean
|
07/29/2011 | Routine | |
All temperatures are internal unless otherwise noted\
2011 health permit issued at time of inspection, also went over back of permit with operator.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Lemons stored uncovered front counter.
Correction: Store food in packages, covered containers, or wrappings.
- Equipment - Good Repair and Proper Adjustment
Observation: following in need of repair
>>breading make table gaskets
>>gasket torn display front
>>gasket torn 2 door mini front
Correction: Repair
- Equipment and Utensils - Good Repair and Calibration
Observation: following equipment observed in need of replacing
>>yellow handled tongs broke
>>spatula handle melted
Correction: Discard, replace or repair
- Non-Food Contact Surfaces
Observation: following in need of cleaning
>>racks above breading make table
>>interior right two chicken refrigerators right of office
>>racks dry storage
Correction: Clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Knives stored above 3-vat right side exposed to splash.
Correction: Relocate and/or protect to prevent cross contamination.
- Plumbing System Maintained in Good Repair
Observation: Right faucet leaking 3-vat.
Correction: Repair and maintain all plumbing components and fixtures.
- Lighting, Intensity
Observation: Light out fry freezer.
Correction: repair/replace
- Physical Facilities in Good Repair
Observation: following in need of repair
>>floor walk-in freezer bowing
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: following in need of cleaning
>>wall above mopsink
>>wall behind 3-vat
>>floor under deep fryers
>>vent above breading make table
Correction: clean
|
04/07/2011 | Routine | |
Restaurant representatives - add corrected or new information about Chick-Fil-A # 2240, 110 Market Place Dr, Hampton, VA 23666 »