All food temperatures taken were internal unless otherwise noted. Permit was issued for 2016.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat cooked rice with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Several egg cartons and cardboard were reused in the facility.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Sanitizing Solutions, Testing Devices
Observation: Missing a working test kit 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.
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02/02/2016 | Routine | |
All food temperatures taken were internal unless otherwise noted
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employee observed working in the food service area without proper hair restraints. Employee prepared food without hair restrained.
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
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses.
>>Utensils stored in container without running water.
>>Dispenser handle not stored upright out of the flour
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Improper use of dry wiping cloths.Wiping cloths stored on refrigerator door handles for employees to use instead of washing hands.
Correction: Ensure dry cloths are used for wiping food spills .
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Large bag of sugar was stored on the floor.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Cooling Methods
Observation: The methods used for cooling were not adequate.Covered containers of sausage at 50*F and 57*F in walk-in unit.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pork Chops 50F*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.
- Equipment and Utensils - Multiuse, Characteristics (repeated violation)
Observation: Cardboard was used as liner in the facility.The food contact surface of the cardboard was not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Repair or replace the cardboard to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located near the cooking line was blocked, preventing access by employees for easy handwashing. Back handsink was blocked by table containing food.
Correction: Access to the handwashing facilities identified above shall be available during all hours of operation.
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06/05/2015 | Routine | |
All food temperatures taken were internal unless otherwise noted.
- Hands - Where to Wash (repeated violation)
Observation: A food employee was observed cleaning their hands in the three compartment sink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
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
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between use.Dispensing utensils without handles used to dispense bulk food.(sugar/salt)
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.
- Food Storage - Clean and Dry Location
Observation: Large box of eggs stored on the kitchen floor
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Thawing (repeated violation)
Observation: Improper methods used to thaw pork chops. Two containers of meat thawing on counter.
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* (corrected on site)
Observation: Pork chops and sausage cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment and Utensils - Multiuse, Characteristics (repeated violation)
Observation: An excessive amount of cardboard used in food preparation area.The food contact surface of the cardboard was not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Repair or replace the cardboard to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Temperature Measuring Devices
Observation: The temperature measuring devices in refrigeration units were not easily readable.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
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01/27/2015 | Routine | |
All food temperatures are internal unless otherwise noted.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.Raw poultry, fish and pork stored in a pan containing water in the walk-in unit.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers. Unlabeled MSG container on shelf.
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.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Handle not stored upright above the food in meat 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.
- Thawing
Observation: Improper methods used to thaw chicken wings. Chicken wings thawing in pan without cold running 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
- Equipment and Utensils - Multiuse, Characteristics
Observation: Cardboard box used to store food
Correction: Replace box to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Wood, Use Limitation
Observation: Block of wood is used as a base for can opener.Pieces of bark are flaking off the wood.
Correction: Discontinue use of wood for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. .
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the cardboard is not corrosion resistant, nonabsorbent, and/or smooth. Several pieces of cardboard used as a liner throughout the facility.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: Unsealed wooden shelves were observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair all unsealed wood to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the shelves replace them with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Outer Openings - Protected
Observation: Door open to facility without screen .(backdoor)
>Fly swatter stored next to food container on wire shelf.
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.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand sink adjacent to the three compartment sink.
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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04/09/2014 | Routine | |
2013 Health permit issued.
Reminder post CFM certificate in public view
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: A digital food thermometer was not provided
Correction: Provide
- Equipment and Utensils - Good Repair and Calibration
Observation: Small red tongs handle melted
Correction: Replace
- Non-Food Contact Surfaces
Observation: The following were found to be in need of cleaning
>>Gaskets multiple fridge/freezers
>>Old labels on plastic food containers
Correction: Clean and maintain
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: There is no refuse container at the area immediately adjacent to the hand sink.
Correction: Provide a refuse container for the disposal of paper towels at all hand sink.
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03/12/2013 | Routine | |
1) Reviewed requirements for employee health policy and provided guidance documents in Korean.
2) Once Certified Food Manager certificate received, register with the Hampton Health Department ($10).
3) Remove unnecessary items from the upstairs storage area.
4) Clean and sanitize ice machine prior to use (and other food contact surfaces).
A temporary permit is issued and will expire in 30 days on or around March 1, 2013. A follow-up shall be conducted at that time to ensure items above are corrected.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Bare wood used as palle tin walk-in cooler and to support freezers.
Correction: Bare wood is not washable. Provide material that is smooth, easily cleanable, and non-absorbent.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Digital/tip sensitive food thermometer not provided.
Correction: Provide at least one digital food thermometer to measure thin-massed, patty-like foods.
- Sanitizing Solutions, Testing Devices
Observation: Chlorine test strips are not provided.
Correction: Provide.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: Dumpster stored on grass.
Correction: Relocate dumpster to concrete/asphalt.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: Trash cans not provided at the hand sinks.
Correction: Provide in a trash can in the immediate area each hand sink.
- Handwashing Cleanser - Availability
Observation: Saop not provided at the hand sinks.
Correction: Provide soap.
- Lighting, Intensity
Observation: Lighitng insufficient in the kitchen (< 50 foot candles) and in walk-in cooler (< 10 ftc).
Correction: Upgrade lighting. Provide light bulb in socket in walk-in cooler and ensure wattage is sufficient.
- Physical Facilities in Good Repair
Observation: Holes in wall above three compartment sink.
Correction: Caulk.
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01/30/2013 | Pre-Opening | |
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