All food temperatures are internal unless otherwise specified. This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPs) observed were discussed with operator and/or staff at time of evaluation such as turning sprayer hose fixture off in dishroom and mop sink fixtures off in mop closet. There is a dual check valve with a vent on the cold water faucet in the dish room so as long as it is in good repair that can be installed on the hot water line where the current sprayer is attached (with no back flow prevention). Clean the small section of floor below the fryer as well as the side of the stove and fryer. Clean interior panel of ice machine in dining room. Discussed cooling. Advised not to exceed 2" depth of foods (especially dense food like pasta) when cooling. Do not cover foods and use freezer for rapid cooling checking temperatures >= 30 minutes until 41* or below.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Ravioli in cambro (126*) hot holding at improper temperature.
Correction: Corrected by reheating. Hot hold at least 135*.
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12/15/2015 | Risk Factor | |
Follow-up to check sanitizer dispenser, dish machine vacuum breaker, sprayer hose at prep sink, and supplier information re: pork chops and margarine chips. These items have been corrected. Observed email from supplier (Sysco). Pork is not injected
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) Small section of mixer prep table shelf is corroded.
2) Bulk bin lids in storeroom are cracked/in poor repair.
Correction: Maintain equipment in good repair and proper adjustment.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: The food contact surfaces are not clean:
1) the splatter area of the table top mixer
2) the interior panel of the ice machine in the dining room
Correction: Clean the surface of the equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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08/07/2015 | Follow-up | |
All food temperatures observed are internal. At time of evaluation: 1) EHS observed the sanitizer basin of the three compartment sink being filled for use
- Cooling Methods (corrected on site)
Observation: The methods used for cooling recently sliced turkey and sliced pork roast were not adequate.
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. These items were placed uncovered in the walk-in freezer and EHS was able to verify drop in temperature of 5*
- Equipment - Good Repair and Proper Adjustment
Observation: 1) Small section of mixer prep table shelf is corroded.
2) Bulk bin lids in storeroom are cracked/in poor repair.
Correction: Maintain equipment in good repair and proper adjustment.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The food contact surfaces are not clean:
1) the splatter area of the table top mixer
2) the interior panel of the ice machine in the dining room
Correction: Clean the surface of the equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Critical: Backflow Prevention, Air Gap*
Observation: The sprayer hose at the prep sink extends below the flood rim level when in use (when not in use it is stored hanging on a bracket).
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that2 inch for proper backflow prevention by the air gap. Recommend re-installling the bracket to meet his requirement.
- Plumbing System Maintained in Good Repair
Observation: The atmospheric vacuum breaker on the high temperature dish machine rinse line is spewing water during the final rinse and may no longer be operational.
Correction: Repair/replace the unit so it is functioning properly.
- Handwashing Signage/Handwashing Facilities
Observation: Signage not posted at hand sink adjacent to prep sink advising staff to wash hands.
Correction: Post signage advising staff to wash hands.
- Lighting, Intensity
Observation: Lighting insufficient at hand sink area adjacent to dish room.
Correction: Provide at least 20 foot candles of light.
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07/31/2015 | Routine | |
all food temperatures observed are internal unless otherwise noted.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Dishroom employee failed to wash hands properly after handling soiled dishes before handling clean.
Correction: Corrected. Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Cooling* (corrected on site)
Observation: Beef noodle soup prepared yesterday did not meet cooling time and temperature standards.
Correction: Corrected by discarding. Review proper cooling methods with staff.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor at cookline and 3 door refrigerator not clean.
Correction: Clean.
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03/02/2015 | Routine | |
all food temperatures observed are internal.
Observed granules on the floor below the prep sink, three compartment sink, and corner behind food processors. Operator contacted Western Pest Control for service report copy. Western faxing over MSDS and service report and operator to fax to Hampton Health Department.
- Physical Facilities in Good Repair (repeated violation)
Observation: 1) Holes in wall at three compartment sink
2) Tray gate in dish room has paint peeling/flaking
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors not clean below:
1) fryer
2) three door refrigerator
Correction: Clean.
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08/08/2014 | Routine | |
All temperatures were taken internally.
- Person in Charge
Observation: City of Hampton Certified Food Manager certificate was expired.
Correction: Register with the Hampton Health Department to obtain a new Certified Food Manager certificate.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths stored in buckets, used for food contact surfaces, located at the 3 compartment sink did not have the proper sanitizer concentration.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Store wiping cloths in quat sanitizer measured between 150-400ppm.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following equipment was not sealed to adjoining equipment or walls:
1. Three compartment sink was separated from the adjoining wall.
2. Men's rest-room hand wash sink was not sealed to the wall.
3. Two compartment sink was not sealed to the wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a condition that prevents necessary maintenance:
1. Paint peeling on the mixer.
2.Magnetized knife holder contained rust spots and food debris.
3. Chemical storage rack located by the 3 compartment sink was missing end caps on the support legs.
Correction: Repair or replace any equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Physical Facilities in Good Repair
Observation: The following physical structure is not maintained in good repair:
1. Tray window in the mechanical dish wash room was observed with deteriorating paint.
2. Floor and wall coving located at the left side of the walk-in cooler was peeling away from the freezer wall.
3. Drain pipe under 2 compartment sink was not sealed to the connecting wall.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of a chemical located at the 3 compartment sink was not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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02/13/2014 | Routine | |
I was advised at the start of the routine inspection that this facility would be changing hands in the next 30 -45 days . It is required that in the instance of a change of owner or remodel that all violations are corrected . The facility has 30 days after the change of operator closes to correct violations . These violations include replacement of hot plate lid gaskets and damaged plate bases , regrouting sections of floor where the grout has eroded and upgrades to lighting under the vent hood and in the 3 door upright refrigeration unit .
- Equipment - Good Repair and Proper Adjustment
Observation: gaskets of the hot plate holding unit are split. cracked
pink plastic dish cart is cracked ( center level )
>> restroom partition in mens restroom is rusty / corroded
Correction: >> replace damaged gaskets
>> replace pink plastic dish cart
>> restore condition of partition in men
- Equipment and Utensils - Good Repair and Calibration
Observation: hot plate bases cracked
Correction: replace damaged plate bases
- Lighting, Intensity (repeated violation)
Observation: >> vent hood lacks interior lighting
>> light out in the 3 door upright refrigeration unit
Correction: >> install vent hood lighting equal to 50 footcandles
>>3 door upright refrigeration unit must have operational interior lighting
- Physical Facilities in Good Repair (repeated violation)
Observation: >> floor grout erroded in front of the steam line and 2 compartment sink
>> floor tile grout erroded left wall of the dish room
>> walls of the employee men
Correction: s restroom are cracked /peeling
>> ceiling tile peeling left side of the door threshold entry to the dish room
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: wall dirty right of the booster heater of the dish machine
Correction: clean
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01/30/2013 | Routine | |
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