all food temperatures observed are internal. Observed cooling logs. Many log entries at the two hour mark were above 70*. Although the phf/tcs foods logged at 41* or below at hour six, the critical cooling point is from 135 to 70* within 2 hours. Failure to cool to 70* at 2 hour would require corrective action such as cooling to 41* within a total of 4 hours, reheating the food to 165* and starting the cooling process again, or discarding the food. Please advise staff of proper cooling methods that can be used to rapidly chill to 70* (or even 41* or below) within 2 hours. One such method would be to spread out the food in a single layer on sheet pan and placing it in the freezer or back of the walk-in cooler. Main dish machine not evaluated since it was undergoing routine cleaning and deliming at time of evaluation.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints for facial hair.
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
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following potentially hazardous/time-temperature control for safety (phf/tcs) foods are cold holding at improper temperatures: 1) chopped egg, diced tomatoes, and blue cheese (43-44*) on salad make table rail 2) chicken batter on breading make table rail (44-45*) 3) sliced cheese (50-53*) and cut tomatoes (44-45*) on grill make table rail 4) veggie burger (44*) and cheese (42.6*) in grill make table.
Correction: Cold hold phf/tcs foods at or below 41*.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Disclosure is incomplete on the menu in which burgers are cooked to a guest's specification. Also, there is an asterisk next to salmon but salmon is not cooked to order.
Correction: Provide proper disclosure in the description of the burgers OR between the asterisk and reminder statement ("consuming undercooked meat may increase your risk of foodborne illness") notifying the guests that the burgers are cooked to order.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Multiple refrigerator door and drawer gaskets are torn.
Correction: Repair/replace the gaskets.
- Equipment - Cutting Surfaces
Observation: Several cutting board(s) on the prep table shelf 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.
- Handwashing Signage/Handwashing Facilities
Observation: Signage notifying employees to wash hands is not posted at the hand sink adjacent to the ice machine.
Correction: Post signage.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The physical structures are not clean:
1) wall at dish machine spray sink
2) floor below three compartment sink
3) floor in liquor room (powder spill/lime scale?)
4) floor below bar equipment
Correction: Clean.
- Pests - Controlling Pests*
Observation: Fruit flies/phorrid flies observed in the area of the mop sink.
Correction: Use approved methods to control pests.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Spray cleaner (kitchen) and stainless steel cleaner (bar storeroom) are stored with food and/or food contact surfaces.
Correction: Store chemicals physically separate and/or below food and food contact surfaces.
|
05/04/2015 | Routine | |
all food temperatures observed are internal. Advised to update consumer advisory during next menu update (scheduled for November per PIC). Remove asterisk from salmon since it is not cooked to a guest's specification and improve the disclosure statement
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Diced tomatoes, shredded cheese, and smoked chicken cold holding on the salad make table rail and drawer are cold holding at improper temperatures (43-46*). Swis cheese, cheddar cheese, and sliced tomatoes on the grill make table are cold holding at improper temperatures (47-50*).
Correction: Contents in the salad make table were relocated to the walk-in cooler. The make table was observed to pushed flush up agains the wall and may have poor air circulation. The contents in the grill make table are discarded and unit shall not be used until it is cold holding food at or below 41*.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following equipment are no longer sealed to the adjoining walls:
1) mop sink
2) dish room hand sink
3) dish room spray sink
Correction: Seal the sinks to the walls.
- Equipment - Good Repair and Proper Adjustment
Observation: 1) handle missing on breading make table lid
2) handle broken on the cart in the walk-in cooler
3) shelf of steam well table at cookline is corroded
Correction: Maintain eqiupment in good repair and proper adjustment.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to the mop sink faucet fixture. The hose extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
|
09/11/2014 | Routine | |
All temperatures taken internal unless noted.
Chef contacted salmon supplier after EHS departed facility. Sam Rust advised chef that they do not have and are unable to acquire documentation regarding type of feed for farm-raised salmon. Chef advised that Salmon will no longer be offered as a cook to specification food and upon next menu printing, asterisk to be removed. Chef stated that salmon shall be cooked to a minimum of 145*F for 15 seconds.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints for facial hair.
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
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled sauce containers were located on the cookline .
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: In-use dispensing utensils stored in a container of standing water at the cookline improperly stored between uses.
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 - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Tomato sauce*132 F hot holding at improper temperature.
Correction: Tomato sauce was rapidly reheated to 165°F. The sauce should be maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pulled chicken*45 F 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 (corrected on site)
Observation: The temperature measuring devices in refrigerated drawers and a few reach-in units were not properly located in the coldest part of the unit.
Correction: Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The three compartment 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 (repeated violation)
Observation: The door gaskets to multiple refrigerator drawers are in poor repair.
Correction: Repair or replace the door gaskets in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the cookline 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 and Utensils - Good Repair and Calibration (repeated violation)
Observation: Spatula handles on the cookline were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair the spatulas to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Glasses not sanitized in bar area since sanitizer jug completely empty.
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. Sanitizer jug was completely filled, then primed and verified between 50-100 ppm.
- Kitchenware and Tableware
Observation: Unwrapped straws were provided at the consumer side of the concession stand.
Correction: Provide wrapped straws or an approved dispenser for straws at the consumer self-service counter to prevent consumer contamination of multiple straws.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: There is no refuse container immediately adjacent to the dishwasher area hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the dishwasher area hand sink.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the soda syrup storage 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
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor grout is eroding in cookline area and not maintained in good repair
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: Floor below top flat grill is soiled. ( spilt food)
>>Soda stain/spill on floor in soda syrup storage room.
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.
|
03/12/2014 | Routine | |
first shows at facility are around 4 pm . Few patrons arrived and ordered food at the time of inspection
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: caulk / sealant deteriorated at the dish room handsink and wall
Correction: reseal in a smoothly seamed manner the dish room handsink and wall
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> gaskets split under counter refrigeration unit cookline and 2 of the 4 drawers at the grill prep unit
>> trash can rear prep / cookline burned/ melted on side
Correction: replace damaged gaskets
replace burned / melted trash can
- Equipment - Cutting Surfaces
Observation: cutting / sandwich boards at the fry prep and condiment prep are modestly stained and scored
Correction: plane down cutting boards to smooth and clean surface -- bleach out any staining
- Equipment and Utensils - Good Repair and Calibration (corrected on site) (repeated violation)
Observation: melted handle spatulas and one levered food scoop observed
Correction: when damage to the handle prevents cleaning ( the surface is no longer smooth and cleanable ) thrown out
- Non-Food Contact Surfaces
Observation: underside of shelving at both cooklines where sautee pans rest over the cookline are modestly dirty
Correction: clean
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: lack of small trash can at each food service handsink ( breading station particularily )
Correction: provide a small trash can which can sit under the handsink basin and not block access to wash sink ( such as a pickle bucket ) for the disposal of paper toweling and food service gloves
- Lighting, Intensity (repeated violation)
Observation: light bulb out over cookline
Correction: provide operational lighting at cookline
- Physical Facilities in Good Repair (repeated violation)
Observation: >>modest floor tile grout errosion in limited spots especiall at the cookline but in lesser degree elsewhere
>> floor tiles loose and missing in the bar storage area and at the entry to the main bar
.>> ceiling tile over handsink in the dish room is moisture stained
Correction: >> regrout as needed to eliminate areas where debris and moisture can accumulate
>> replace missing floor tiles and repair/ replace loose floor tiles at the main bar and main bar storage
>> replace damaged ceiling tile dish machine area
- Pests - Controlling Pests* (repeated violation)
Observation: a few fruit flies / gnats / drain flies observed in the dish room and off the weekend bar/ popcorn area
Correction: use approved extermination measures in addition to cleaning and removing sources of food to control / remove problem
|
02/27/2013 | Routine | |
- Person in Charge (repeated violation)
Observation: City of Hampton food manager certificates are not posted in public view
Correction: advised manager to post certificates in public view
- Critical: Hands - When to Wash* (corrected on site)
Observation: observed dish person handling soiled / dirty dishes . I turned around --did not hear water running -- turned about again and dish person was putting away cleaned dishes .Asked him if he had washed his hands ---he said no he did not
Correction: advised dish person that ( and manager was within ear shot ) he must wash hands between between handling dirty dishes and handling cleaned dishes
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: bowl of white dry good powder on dry good storage shelving unlabeled
Correction: chef threw material away
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: white dry good powder in bowl uncovered on dry good storage shelving
Correction: chef threw out at the time of the inspection
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: 2 pans chili , one pan greens , 2 pans cream sauce in hot hold unit were IT ( respectively ) 110-126 , 145 &117-126
Correction: advised chef that they were not properly reheated unit prior to it being brought up to temperature AND to take the all the product and reheat it to > 165 . Also advised that theey must use thermometer to insure product is reheated properly
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: cream quart which had been taken out and left out on the bar under counter display refrigeration unit was IT 60
Correction: thrown out at the time of the inspection .
- Food Contact Surfaces - Cleanability*
Observation: ice transfer buckets / pails are cracked at base
Correction: replace damaged ice pails/ buckets
- Temperature - Food Temperature Measuring Devices - Provided
Observation: facility does not have digital thermometer
Correction: facility is to aquire at least one digital thermometer for staff to take internal food temperatures ( cooking - reheating - cooling )
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: sealant at wall - sink junctures in multiple areas is deteriorated
Correction: GM advised that he has scheduled / contracted for all deteriorated sealant to be removed and new sealant applied
- Equipment - Good Repair and Proper Adjustment
Observation: >>vent filters are bent at the frame allowing gaps between filters or between filter and hood frame
>> grease catch basin is missing
Correction: >> replace damaged vent filters
>> restore grease catch basin
- Equipment - Cutting Surfaces (repeated violation)
Observation: wood sandwich boards are worn/ deteriorated at the corners
Correction: monitor deterioration of the boards. If condition worsens they will need to be replaced
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: long handled spatulas have burned handles
whisk end cap missing
Correction: replace when plastic handles of spatulas are melted and no longer cleanable
whisk thrown out at the time of inspection
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: >>interior ice machine at the bar is dirty at the upper interior where formed ice falls into hopper
>> dicers dirty
>> tea urn nozzle not cleaned prior to storage ( no longer used )
Correction: >> clean interior of ice machine
>> clean dicer units
>> clean all equipment thoughly prior to putting into storage
- Non-Food Contact Surfaces
Observation: the top of the popcorn machine is dirty
the popcorn machine vent hood filters are dirty
Correction: clean
- Light Bulbs Protective Shielding (repeated violation)
Observation: light lens at the dish machine is cracked
Correction: replace the damaged light lens
- Handwashing Cleanser - Availability (repeated violation)
Observation: soap in dispenser at the bar handsink but is not dispensing ( clog )
Correction: restore soap to being dispensing at the bar handsink
- Lighting, Intensity
Observation: light out cookline vent hood
Correction: restore top operational
- Physical Facilities in Good Repair (repeated violation)
Observation: >> grout erroded in small sections at the cookline
>> bar walk in refrigeration unit threshold is not secured to the floor
>> bar walk in refrigeration floor panel buckled up
>> ceiling tile support grid./ frame small sections are rusty
Correction: >> regrout floor as needed to eliminate areas where food and debris can accumulate
>> secure bar walk in refrigeration unit threshold plate to floor
>> secure bar floor plate down
>> GM advised replacement of rusty ceiling tile support frame has been contracted
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: >> floor wet / dirty at mop curb
>> ceiling tile over prep - order pick up line is dusty ( area at the grill and sautee prep refrigeration units )
>> floor multiplex - ice machine area is dirty
>> ceiling tiles at the air return where liquor storage racks are located is dirty
Correction: clean
|
11/20/2012 | Routine | |
- Person in Charge
Observation: management change has occurred since the last inspection
Correction: advised new general manager of requirement to register serve safe certificate ( s ) ( multiple management staff are serve safe certififed ) to comply with City of Hampton code that at least 1 full time person is a City of Hampton food manager .
Gave manager flyer with all needed information on registration
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: observed cook slicing tomatoes withough wearing food service gloves
Correction: advised cook and chief that food service gloves are required to be worn any time hands touch food that will not be cooked after handling
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: wiping cloth bucket observed on floor
Correction: store buckets on lower levels of work stations ==not on floor and not on or over active food work areas
- Food Storage - Clean and Dry Location
Observation: walk in freezer stock on floor
Correction: store > 6 inches off floor
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: sliced tomatoes in and on topline of condiment prep unit opposite char grill were 50 -52 degrees
Correction: thrown out at the time of inspection . Contents 50 degrees -- thermometer said 41 . Employees said box has had history of triping breaker .
Advised to monitor --- if power lost at this box for more than 1 hour potentially hazardous foods must be thrown out
- Food Contact Surfaces - Cleanability*
Observation: whish handle cracked
funnel split at end ( narrow )
Correction: thrown out at the time of inspection
- Temperature Measuring Devices (repeated violation)
Observation: thermometer lacking at the door of the under counter refrigeration unit
Correction: provide thermometer by the door of each refrigeration unit accurate to 2 degrees
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: sealant at the dish area dirty drainboard / scrap sink is mildewed
Correction: remove mildew or remove caulk and reapply
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >>multiple refrigeration drawers and doors the gaskets are split
>> vent filters not correctly in place ( one off kilter --several others had gaps inbetween )
Correction: >>new general manager had previously identified deterioration of gaskets and they are all to be replaced ( all gaskets )
>> vent filters to be in place in hood and there is not to be any gaps inbetween filters
- Equipment and Utensils - Good Repair and Calibration
Observation: end cap missing on whisks
ice machine sliding panel one side cracked
long handled spatula handle melted
Correction: replace damaged food contact equipment
- Non-Food Contact Surfaces (repeated violation)
Observation: top of assembly - pick up island is dusty ( to include electric cording)
stove and convenction oven interiors are dirty
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned equipment was stacked wet
Correction: cleaned equipment is to be air dried prior to stacking
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: food service container observed in dish washing area handsink
Correction: do not use handsink to clean / store any food service equipment
- Light Bulbs Protective Shielding
Observation: light fixture lens is cracked / damaged over dish machine
Correction: replace the lens
- Handwashing Cleanser - Availability (repeated violation)
Observation: soap dispenser small bar- popcorn station is not dispensing product
Correction: provide soap at the handsink that is dispensing out of unit
- Lighting, Intensity (repeated violation)
Observation: walk in refrigeration overhead unit light ( one of 2 )is out
Correction: replace out light tubes
- Pests - Controlling Pests*
Observation: several gnats observed in the dish machine area
Correction: advise exterminator of observations so that treatment for insects can occur. Keep area clean / remove source of food
|
08/07/2012 | Routine | |
facility opens at 4 . No one in facility to order food that would need to be cooked .
chef confirmed that salmon used by facility is aquacultured and is a parasite free fish . Chef will forward me email from supplier
- Utensils - In-Use - Between-Use Storage
Observation: >>handle of scoop laying on contents flour in barrel
>>lack of handled scoop for popcorn seasoning at popper
Correction: >>have handle upright out of contents in flour
.>>use only a handled non breable scoop for popcorn seasoning and maintain handle upright out fo contents
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: philly steak portions observed past use period .
>> multiple containers of chicken quesidilla mix were observed with make dates of 4-16 and 4-17 -- in which the product should have been discarded on the 22nd or 23rd
Correction: product discarded at the time of the inspection .
Monitor product in refrigeration units to check that product is used or discarded by expiration date
CORRECTED DURING INSPECTION
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: breader baskets metal woven surface is pulling apart
basting brush is damaged ( handle and food contact portion )
Correction: replace damaged food contact equipment
- Temperature Measuring Devices
Observation: thermometer damaged undercounter refrigeration unit
Correction: replace damaged thermometer
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: gasket split dessert upright refrigeration unit
Correction: monitor damage to gasket . If damage worsens replace the basket
- Equipment - Cutting Surfaces
Observation: cutting boards ( several ) damaged ( stained and scored )
Correction: replace worn cutting board ---to include small board in bar
- Equipment and Utensils - Good Repair and Calibration
Observation: plastic handled tongs split at ends
Correction: replace damaged plastic handled tongs where damaged / surface no longer intact
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: jacard dirty
dicer blade is dirty
Correction: clean // IF JACARD is to remain in use it must be taken apart and cleaned and sanitized after each day's use
- Non-Food Contact Surfaces
Observation: lower convection oven dirty
Correction: clean
- Equipment and Utensils, Air-Drying Required
Observation: cleaned equipment was observed to be wet stacked
Correction: cleaned equipment is to be air dried prior to stacking
- Physical Facilities in Good Repair
Observation: >>floor tile grout erroded on cookline
>> floor - wall area being replaced due to leak ( as well as mop curb ) janitoral room on the back hall --another janitoral room in the front area
Correction: >> regrout floor tile in areas where grout has erroded and depressions are located where food and moisture can accumulate
>> restore floor and wall to smooth - durable - non absorbant and easily cleanable and restore mop curb to position in the back janitoral room
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: floor dirty under oven / stove
Correction: clean floor
|
04/25/2012 | Routine | |
- Cooling Methods
Observation: Tomato sauce cooling in walk in with ice wand in it 97-159*F after 1 hour
Correction: Ice wand will shatter if set in very hot product. Split volume observe today in 2 portions. Allow to cool until product 135-150*F then put ice wand in mass and stir often. Highly recommend 2 ice wands. Mass must cool from 135 to 70 in 2 hours and from 70-41 in the following 4 hours
- Nonfood Contact Surfaces
Observation: Linen cloth under cutting board
Correction: Use mesh mat or cutting board mat.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Multiple gaskets split various refrigeration units
Correction: Advised gaskets due to be replaced 1/9/12
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Interior ice machine at front bar dirty
Correction: Clean and maintain
- Non-Food Contact Surfaces
Observation: The following were found to be dirty
>>Underside of shelf over rear stove
>>Top of assembly island
>>Top of popcorn popper
Correction: Clean and maintain
- Plumbing System Maintained in Good Repair
Observation: The following plumbing issues were found
>>Ice bin drainline not directed into floor drain
>>Slop sink front bar toward storage are leaking
>>Handsink rear bar clogged (debris in drain)
Correction: Repair
- Handwashing Cleanser - Availability
Observation: Soap lacking at back bar handsink
Correction: Provide soap at sink
- Hand Drying Provision
Observation: Paper towel dispenser by ice machine batteries out
Correction: Restore towel dispenser to operational
- Lighting, Intensity
Observation: Lights out walk in refrigerator
Correction: Replacement on order
- Dressing Areas and Lockers - Designation
Observation: Personal coat and ball cap on storage shelves front bar
Correction: Personal articles not to be on shelving/product for facility
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor tile damaged under front stoves - due for repair in next week
Correction: Repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following areas were found to be dirty
>>Floor under stove units and wall behind stoves
>>Floor under ice bin slop sink front bar
Correction: Clean and maintain
|
01/05/2012 | Routine | |
movies do not start until after 4 : 30 . A few patrons had arrived but no orders received during the course of the inspection
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: wiping cloths not maintained in sanitize solution
Correction: wiping cloths are to be maintained in sanitize solution of proper strength and the wiping cloth buckets./ pails are to be on lower levels or bucket caddies never on or over active work surface and cannot be located directly on the floor
- Food Contact Surfaces - Cleanability*
Observation: >>ice scoop cracked and ice transfer bucket had damage at the base
>>pastry brush bristles damaged / worn
Correction: >>replace damaged food contact surfaces
>>replace pastry brushes
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >>vent filters at cookline are not properly installed
>> left breading prep refrigeration unit door gasket split
>> salad prep refrigeration left upper drawer gaskket split
Correction: >>vent filters are to be in a solid line -- no gaps present
>> replace split refrigeration gaskets
- Single-Service and Single-Use Articles, Use Limitation
Observation: reuse of cardboard sav a days
Correction: sav a days may not be reused . They are single use only product
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: interior ice machine dirty
Correction: clean
- Non-Food Contact Surfaces
Observation: can opener dirty
underside of shelf over flat top grill dirty
Correction: clean
- Kitchenware and Tableware
Observation: utensils in the caddy were not dispensed corrected
Correction: utensils are to be in the caddy with all handles in the same direction
- Physical Facilities in Good Repair
Observation: floor tile under grill - stove buckled
Correction: restore floor tile under cookline equipment to smooth --durable =- non absorbant and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: floor- wall dirty at the flat top grill / stove burner unit
Correction: clean
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: spray aerosol of stainless steel cleaner stored in back bar with single service gloves and straws
Correction: store cleaners physically seperate and lower than food/ food contact equipment or single serivce equipment
|
09/30/2011 | Routine | |
beef roasts observed for philly steaks made 3-23 in walk in refrigerator were 41 degrees . Other product in unit was 39 / 40 . TO INSURE proper cooling rates achieved I strongly recommend that the roasts be divided into smaller portions .
( per chef 15 pound roasts ( raw weight ) were divided into thirds and placed in single layer on tray placing into roller rack in walk in ref, to cool about 10 pm .
- Food Contact Surfaces - Cleanability*
Observation: mesh strainer baskets at the breading table are fraying on the edges
Correction: replace the baskets
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: >>ice machine interior dirty ( off kitchen )
>> soda gun holster dirty concession stand dirty
Correction: clean
- Non-Food Contact Surfaces
Observation: top of the tea brewer in the concession area is dirty
Correction: clean
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: handsink in dish room blocked from easily access by dish carts
Correction: maintain the handsinks to be free of any blockage that would deter someone from washing hands
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03/24/2011 | Routine | |
facility / kitchen does not open until 3 pm
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: wiping cloth bucket located on the cookline floor
Correction: wiping cloth buckets must be located on the lower level of one of the work tables . Cannot be located on floor or on or over work surfaces
- Critical: Reheating for Hot Holding* (corrected on site) (repeated violation)
Observation: meatballs improperly heated prior to placing in the steam well ---they were 87 -137
Correction: meatballs returned to stove to heat .
Reheated to 165-175
- Temperature Measuring Devices (corrected on site)
Observation: thermometer not present at the door of bar under counter ref, with dairy
Correction: new thermometer located by the door at the time of the inspection
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: sealant at the divider panels of the cookline handsink ( right of breading under counter ref, ) seperated/. loose
Correction: reseal handsink divider panels with the handsink basin
- Equipment - Good Repair and Proper Adjustment
Observation: gaskets split fry prep ref, ( both doors ) and left door breading under counter ref,
Correction: replace damaged gaskets
- Non-Food Contact Surfaces
Observation: stove drip tray dirty
interior left oven cookline dirty
glass storage / display shelving bar dirty
Correction: clean
- Physical Facilities in Good Repair
Observation: wall surface around the soap dispenser at the far wait station ( by janitorial room ) is damaged
Correction: restore wall to smooth - durable - non absorbant and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: floor drain dirty far wait station by janitorial room
Correction: clean
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12/21/2010 | Routine | |
facility does not have movie show times start until 3:45 4 pm . Staff arrives at 1 pm No orders received during the course of the inspection
When the dish machine tech comes to service the unit have the rinse temperature also checked / adjusted . The temperature observed is at the maximum approved ( 194 degrees )
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: meatballs / gravy and mashed potatoes placed into hot holding box to reheat . Product in the box at 45 degrees
Correction: staff told me procedure is to place product into oven to reheat then place into hot hold unit .
Employee did not know the correct temperature to reheat .
He advised me 140 . He was instructed that reheat temperature is 165 then hold product at > 135
- Food Contact Surfaces - Cleanability*
Observation: dicer teeth damaged / missing both dicer units
.>> plastic ice transfer bucket is damaged on base
Correction: >> replace dicer unit section
>> replace ice transfer bucket
- Temperature Measuring Devices
Observation: dessert upright ref, thermometer accurate
Correction: have thermometer accurate to 2 degrees located by the door of the refrigeration unit door
- Equipment - Good Repair and Proper Adjustment
Observation: left hinge door prep ref, opposite the refrigeration drawer unit / grill is damaged
Correction: repair door hinge
- Warewashing Equipment, Cleaning Agents
Observation: detergent container empty at the bar under counter dish machine
Correction: replenish detergent / replace empty canister
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: wash temperature at dish machine was 155
Correction: manufacturer specifications for the dish machine call for wash temperature of 160 . Call for unit to be serviced
- Equipment and Utensils - Good Repair and Calibration
Observation: plastic grip sautee pan burned / melted
Correction: replace grip
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: >>dicer unit had food debris remaining
>> labels remaining after cleaning on squeeze bottles
Correction: >> clean dicer unit
>> remove labels on containers during the washing operation
- Non-Food Contact Surfaces (repeated violation)
Observation: >> 2 burner stove drip tray and main stove burner drip trays dirty ( front and back )
>> interior oven cookline line dirty
>>the interior of the condiment under counter refrigeration unit at the entry of the kichen is wet / dirty
Correction: >> clean stove buner drip tray
>> clean interior oven
>>clean interior of refrigeration unit
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: squeeze bottles stored incorrectly on clean storage shelving
Correction: store with food containing side down since stored on rack shelving ( not solid shelving )
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09/27/2010 | Routine | |
observed cooked meat loaves ( about 5 pounds each ) 3 meat loaves per bake tray on speed rack in walk in ref, . Asked if they monitor cooling . Was told no .
Advised they need to do so to insure the product cools from 135 to 70 in 2 hours and from 70 to 41 in the following 4 hours .
Strongly suggested that they take meat loaves and place onto unused bake tray and slice into half or thirds and seperate to allow faster cooling . Recommended provided more space between trays on speed rack or to put speed rack into walk in freezer OR to place trays in a single layer in walk in ref, /walk in freezer .
- Critical: Hands - Preventing Contamination from Hands*
Observation: observed member of management team place lime section onto drink at the bar with fingers
Correction: USE A SUITABLE UTENSIL or be wearing gloves . NO bare hand contact with a food that will not be cooked after touching
- Utensils - In-Use - Between-Use Storage
Observation: handle of flour scoop laying in contents
Correction: maintain handle upright out of contents for all dry goods
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use and do not store on floor ( store on lower level of work units ) .
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: >>potentially hazardous products on toplines of each prep ref, ( multiple ) were 43-48 ( contents of interior of units except grill box ) <=41
>> crab cake in undercounter refrigeration unit 44
>> pepperoni interior of grill box 47
>> breading wash in ice bath which was not properly set up 41 and 45
>> ribs in walk in ref, on speed rack at the entry door 67 -73
>> cream in bar at 55 degrees / not maintained in refrigeration unit
Correction: >> all potentially hazardous products in refrigeration units are to be maintained at < 41 .
Refrigeration lids left open . Units not adjusted ( thermostats ) since facility opened and cookline in operation .
No accounting why ribs at the temperature observed. Meatloaves below were < =41 . Chicken cooling above was 50-54...Ribs thrown out
>> maintain cream in refrigeration unit
- Cooling, Heating, and Holding Capacities
Observation: >>all cookline refrigeration units are holding product above 41
None of the units have been adjusted since facility opened and cookline in operation .
>> breading wash and flour / breadings are not identified with the time frame in use and the ice bath for the washes was not satisfactory ( ice had melted )
Correction: >>adjust thermostats down so that units start out day about 36 - 38 AND maintain lids closed except when preparation of order( s) AND set up inserts so that there is no gapping AND do not put product in insert above the load line
>> Maintain breadings and washes < 41 OR use a verifable method to insure product is in use for up to 4 hours ( dry erase board / grease pencil and laminated chart / clock wheel / timer or labeling on containers )
- 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
- Non-Food Contact Surfaces
Observation: burner unit drip trays dirty
top of popcorn machine dusty
Correction: clean
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: air returns dry good storage area dusty
Correction: clean
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07/23/2010 | Routine | |
Restaurant representatives - add corrected or new information about Cinebistro/Upscale Bowling, 4401 W Claiborne Sq, Hampton, VA 23666 »