- Person in Charge
Observation: Certified food manager certificate was not posted in public view.
Correction: Post in public view.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
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08/05/2015 | Routine | |
All temperatures were taken internally unless otherwise noted.
- Person in Charge
Observation: Establishment does not have a certified food manager.
Correction: Employee has been designated to fulfill this roll and will attend the upcoming class in May.
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04/09/2015 | Routine | |
No food was being prepared at the time of the evaluation. Food service operations were completed for the day.
- 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.
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.
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12/10/2014 | Routine | |
All temperatures were taken internally unless other wise noted.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chlorine 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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06/24/2014 | Routine | |
All food temperatures are internal. Need certified food manager ASAP.
- Person in Charge (repeated violation)
Observation: No Hampton certified manager has registered with Hampton Health Dept.
Correction: Employee who has completed the SerSafe course needs to register with Hampton Health Dept.
- Non-Food Contact Surfaces
Observation: Side of dishwashing machine is dirty.(splattered food)
Refrigerator gasket is dirty.(spilt food/sticky)
Correction: Clean and sanitize the exterior of dishwasher
Clean and Sanitize refrigerator gaskets.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling in the middle of kitchen is dirty. Ceiling has splattered food and 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.
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12/09/2013 | Routine | |
All temperatures are internal unless otherwise noted. Facility does have a current certified food manager at the facility.
No violation noted during this evaluation. | 02/11/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Person in Charge (repeated violation)
Observation: There is currently no certified food manager at the facility.
Correction: The manager at the facility stated that the general manager is currently enrolling the new cook in ServSafe classes. The previous general manager abruptly resigned.
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10/23/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Person in Charge (repeated violation)
Observation: There is currently no certified food manager at the facility.
Correction: The manager at the facility stated that the general manager is currently enrolling the new cook in ServSafe classes.
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06/12/2012 | Routine | |
All temperatures are internal unless otherwise noted
- Person in Charge
Observation: The facility does not have a current Certified Food Manager
Correction: Gave the facility manager the instructions on how to become a certified food manager
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers in dry storage area.
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: Scoops stored in flour bin didnt have handles.
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: The bags of brown sugar in dry storage area were stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Bowls of cream of mushroom, and macaroni salad 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.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: The 3 compartment sink does not have the required drain plugs for operation. Only one drain plug is present and 2 plugs are required
Correction: Alter the current warewashing process so that it conforms to the approval conditions that were previously established.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the upright refrigerator 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.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Lighting, Intensity
Observation: Light bulb out above 3 compartment sink
Correction: Replace light bulbs.
- Dressing Areas and Lockers - Designation
Observation: Employee items are being stored in the refrigerator designated for storage of food for children at facility
Correction: Provide seperate storage refrigerator for employees.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors underneath the dry storage are 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.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of bleach were stored above food bowls in dry storage area and were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of @HAZARDOUS PRODUCT@ must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/12/2012 | Routine | |
- Non-Food Contact Surfaces
Observation: top of upright freezer dusty ( check upright ref/ freezer also . I was not able to reach )
Correction: clean
- Refuse - Covering Receptacles (repeated violation)
Observation: dumpster side panel open
Correction: keep closed
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11/17/2011 | Routine | |
Severe unpleasant odor coming from the toddler access handsink basin line. Due to built in cabinetry could not access drainline/plumbing. There is some issue in the proper maintenance of this unit. Have a plumber inspect or will call codes compliance to inspect.
- Temperature Measuring Devices
Observation: Thermometer missing in infant room refrigerator
Correction: Provide
- Non-Food Contact Surfaces
Observation: Infant cabinetry under handsink dirty
Correction: Clean and maintain
- Non-Food Contact Surfaces
Observation: Vent hood dirty
Correction: Clean and maintain
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following areas were found to be dirty
>>Floor under upright refrigerator and freezer
>>Floor dry good storage racks (several mice droppings observed
Correction: Clean and maintain
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07/27/2011 | Routine | |
All food temperatures are internal
- Critical: Cooling*
Observation: Veg. Baked beans leftover from day before inspection held in covered container in refrigerator at 44-45*. Product was not adequately cooled to <=41* before being covered and stored to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Leave product uncovered while cooling, use shallow pans, or rapid cooling equipment (freezer) to help facilitate rapid cooling before storing covered in refrigerator.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The cabinet door right side of stove is loose. The infant room refrigerator needs defrosting
Correction: Repair or Replace door. Defrost refrigerator in infant room
- Physical Facilities in Good Repair
Observation: small holes in wall to right of sink in employee restroom.
Correction: Repair to make surface smooth, durable, and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: wall below 3 compartment sink needs cleaning
Correction: Clean
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04/12/2011 | Routine | |
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