All temperatures taken internally.
- Person in Charge (repeated violation)
Observation: No Hampton CFM
Correction: Register your ServSafe certificate at 1320 LaSalle Ave.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Tomatoes in the walk-in cooler were observed to be moldy.
Correction: Ensure food is safe and unadulterated. Tomatoes were voluntarily discarded.
- Equipment - Cutting Surfaces
Observation: The cutting board along the make table 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.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory near the 3-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
- Handwashing Signage/Handwashing Facilities (repeated violation)
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.
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10/14/2015 | Routine | |
All temperatures taken internally.
- Food - Miscellaneous Sources of Contamination
Observation: Scoop handle in the flour and sugar.
Correction: Protect food from miscellaneous sources of contamination.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3- comp sink and the dish machine 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls, especially behind cooking equipment, 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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06/18/2015 | Routine | |
All temperatures taken internally.
- Person in Charge (repeated violation)
Observation: No CFM.
Correction: Complete one of the four recognized approved Certified Food Managers courses.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food. Open container stored on prep table while employee was prepping food.
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: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Employee was observed picking up slices of cucumber for a large salad.
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.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: Signage missing from one of the two hand sinks.
Correction: Place new signage at sink.
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02/23/2015 | Routine | |
- Person in Charge
Observation: No Hampton CFM
Correction: Register your ServSafe certificate with Environmental Health at 1320 Lasalle Ave.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before putting and gloves and engaging in food preparation
Correction: 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: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Multiple employees were drinking from an uncovered container in the food preparation area.
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.
- 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 such as meat patties or fish filets.
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 such as meat patties and fish filets.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy. Thermometer was reading 24*F in ice/water.
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Refuse - Using Drain Plugs
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand 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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10/16/2014 | Routine | |
Permit Issued. All food temperatures taken were internal.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surface were noted in need of cleaning:
>>dry goods storage shelving
>>pantry shelving
>>top of ice machine
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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12/30/2013 | Follow-up | |
A final walk-through will be conducted once all equipment is in place and the facility is ready to operate. A permit will be issued that day as long as the necessary repairs have been made and there are no outstanding critical violations. Since a certificate of occupancy is not required for the renovations that have taken place in the kitchen, the inspection results for the hood system and any other electrical/plumbing inspection shall be verified by EHS. An additional hand sink needs to be installed by dishmachine. Install paper towel holders above hand sinks, or have paper towels conveniently located for handwashing. A waste receptacle should be placed in close proximity to all hand sinks. Ensure all hand sinks are stocked with paper towels, soap and contain employee handwashing signage. Ensure all refrigeration units are cold holding foods at 41*F, or lower (set thermostat lower than this, recommended 35-38*F). All refrigeration units should contain an ambient air temperature measuring device in the warmest section of the refrigerator (usually closest to the door). Ensure dishmachine chlorine sanitizer is at a concentration of 50-150 ppm, never above 200 ppm (anything above this reading is considered toxic to humans). An employee health policy should be in place and employees should know what 5 symptoms and 5 illnesses to report to the PIC. A routine cleaning schedule should be in place to prevent an accumulation of grease and debris.Test strips for monitoring sanitizer concentrations should be in use and a digital tip-sensitive food temperature measuring device should be available for taking temperatures of foods.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3 compartment sink and the drainboards to the dishmachine are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surface were noted in need of cleaning:
>>dry goods storage shelving
>>pantry shelving
>>top of ice machine
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Handwashing Lavatory*
Observation: There is no handwash lavatory by the dish washing area for routine handwashing by food workers.
Correction: Install an additional handwash lavatory in the dishwahing area to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: The following floor/wall junctures need to be sealed:
>>top of wall coving needs to be sealed to the wall in a few areas of the kitchen (especially noted behind ice machine and grease trap)
>>grout in not completely filled in between wall coving tiles behind grease trap and in a few other areas throughout kitchen
>>the floor/wall juncture is not sealed in the walk-in refrigeration unit
>>the floor threshold in both walk-in units contain holes that need to be sealed
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Wall and Ceiling Coverings and Coatings
Observation: Wall covering under left drainboard is not firmly attached to the wall.
Correction: Attach wall covering so it is easily cleanable.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.The kitchen exit door that opens to the outside contains a self closing device, but the door does not close all of the way unless it is pulled upon.
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.
- Physical Facilities in Good Repair
Observation: The following physical facilities are noted in need of repair:
>>2 holes in dry goods storage- seal
>>hole in wall behind beverage table-seal
>>wall slightly damaged in right back corner of kitchen-needs to be repaired/repainted
>>small holes in wall behind beverage table-seal
>>grout around ice machine drain not sufficient to seal floor tiles
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/27/2013 | Pre-Opening | |
All temperatures are internal unless otherwise noted.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>can opener base rusted
Correction: repair
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>dishrack
>>spice rack
>>plastic storage left of coffee maker
>>drip tray stove
>>base 2 door fridge
Correction: clean
- Plumbing System Maintained in Good Repair
Observation: Right faucet leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities in Good Repair
Observation: following in need of repair
>>wall behind clean dishrack
>>floor tiles heavily stained under dishmachine
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>wall behind 3-vat and sprayer head
>>ceiling vents kitchen
Correction: clean
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03/20/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: An uncovered employee beverage is being stored on the prep table adjacent to the hand sink.
Correction: Employee beverages must be in a container with a tight fitting lid with a straw and must be stored away from equipment and utensils.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: The scoop in the bulk Rice container was found resting on its contents.
Correction: In use utensils must be stored with their handle up above its contents.
- Thawing (corrected on site)
Observation: Multiple pieces of Chicken were being thawed in standing 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) Turkey Chub in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- Non-Food Contact Surfaces
Observation: The top of the automatic dish wash machine is dirty.
Correction: Clean.
- Hand Drying Provision (corrected on site)
Observation: There are no paper towels in the dispense at the hand washing sink.
Correction: Provide paper towels at the hand washing sink.
- Distressed Merchandise, Segregation and Location (corrected on site)
Observation: 5 Vegetable/Fruit cans were found being stored on the shelf with working stock.
Correction: Remove. Designate an area for damaged cans that are going to be returned to the vendor.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The area surrounding the ceiling vent return in the dry store room is dusty.
Correction: Clean.
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12/03/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Utensils - In-Use - Between-Use Storage
Observation: The scoops in the bulk rice and bulk sugar containers are resting on their contents.
Correction: In use utensils must be stored handle up above their contents.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: The large knife on the magnetic strip has a broken tip.
Correction: Replace.
- Equipment - Cutting Surfaces
Observation: The cutting board at the steam line is heavily scored.
Correction: Resurface or replace.
- Non-Food Contact Surfaces
Observation: The door gaskets of the double door freezer have mildew.
Correction: Clean.
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08/30/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Equipment - Good Repair and Proper Adjustment
Observation: The lid gasket on the bulk ice machine is damaged.
Correction: Replace.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Multiple cutting boards are heavily scored and stained.
Correction: Resurface or replace.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: The Chlorine sanitizing rinse in the dish machine was 200 ppm plus.
Correction: The Chlorine rinse should be between 50-100 ppm. Discontinue use of machine until it can be serviced. Utilize 3 compartment sink using quaternary ammonia.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The interior surfaces of the microwave has heavy accumulation of food, splashes, and grease.
Correction: Clean.
- Non-Food Contact Surfaces
Observation: The chest freezer gasket is heavily soiled.
Correction: Clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The ceiling around the ventilation vent above the prep table is dirty.
Correction: Clean.
- Mops - Drying Mops
Observation: Mops that are not in use are not hung to dry.
Correction: Mops that are not being used are to be hung so they are allowed to air dry.
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06/04/2012 | Routine | |
All food temperatures are internal.
- Person in Charge
Observation: The certified food manager certificate has expired.
Correction: Mail the old certificate and ten dollars to the environmental health office at 1320 Lasalle Ave. Hampton VA, 23669.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The following non-food contact surfaces need cleaning:
- Top of the ice machine
- dish shelf
Correction: clean.
- Lighting, Intensity (corrected on site) (repeated violation)
Observation: The light bulbs under the hood are burned out.
Correction: Replace.
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02/02/2012 | Routine | |
All food temperatures are internal.
CFM certificate is expiring on 7 January 2012 bring the old one and ten dollars to environmental health at 1320 Lasalle. Ave. Hampton, VA, 23669
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: An open can of soda was 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The shelves in the 3 door refrigerator are rusted.
Correction: Replace, or resurface the shelves.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the steam table 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.
- Non-Food Contact Surfaces
Observation: The exterior of the toaster needs cleaning.
Correction: clean.
- Lighting, Intensity (repeated violation)
Observation: The hood lights were not on at the time of inspection.
Correction: Corrected. Ensure hood lights remain on while the stove is in operation.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The ceiling around the stove needs cleaning.
Correction: clean.
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11/29/2011 | Routine | |
All food temperatures are internaI.
It is recommended that the self service hydration station ice coolers be replaced with gravity fed Ice machines to prevent contamination from non food service personnel or residents.
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods
Observation: Observed an employee scoop ice out with a lexan container.
Correction: Use utensil with handle to dispense food.
- Utensils - In-Use - Between-Use Storage
Observation: The sugar scoop was stored with the handle in the contents.
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.
- Cooling, Heating, and Holding Capacities
Observation: The freezer needs thawing.
Correction: thaw.
- Equipment - Cutting Surfaces
Observation: The cutting board along the steam table 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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The bin holding the singe use forks needs cleaning.
Correction: Clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures need cleaning:
- floor under the refrigerator and freezer
- floor under the left drainboard
- floor under the stove
Correction: Clean.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Observed chemical spray bottles stored with the ice scoop.
Correction: Ensure that spray bottles are stored in a manner to prevent contamination of food, food contact surfaces, and single service items.
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08/18/2011 | Routine | |
breakfast finished and tables being cleaned in the time frame of the inspection . Lunch items not cooked / reheated at the time of the inspection . .
Menu has multiple times per week the listing of egg. The recipe book observed at the desk has statistics for fried eggs . THE FACILITY MUST OBTAIN AND USES PASTEURIZED IN THE SHELL WHOLE EGGS FOR FRIED EGGS to offer fried eggs to a highly susceptible population
- Food Contact Surfaces - Cleanability*
Observation: >>metal banded pastry brush observed in utensil drawer
>>nozzle of tea urn / drink urn plastic cracked
Correction: >>metal banded pastry brushes are not approved since the band will rust . Replace with plastic banded variety
>>replace the nozzle of the urn or replace the urn
- Nonfood Contact Surfaces
Observation: cloth toweling lining the utensil drawer
Correction: absorbant materials are not approved as lining . Remove . Plastic mesh mat / plastic grid mat is approved for this use
- Equipment - Good Repair and Proper Adjustment
Observation: top of grease trap rusty
Correction: resurface the top of the grease trap
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: >>kitchen aid mixer splatter surfaces dirty
>>lower edge ice machine interior panel dirty
>> bake trays rear edge dirty
Correction: clean
- Non-Food Contact Surfaces
Observation: the following surfaces are not clean :
>> vent filters
>> flat top grill drip tray is dirty
>> can opener
Correction: clean
- Refuse - Maintaining Refuse Areas and Enclosures (corrected on site)
Observation: multiple trash bags placed in front of the dumpster
Correction: placed into dumpster at the time of the inspection
- Light Bulbs Protective Shielding (repeated violation)
Observation: light bulb in upright refrigeration unit is not shielded
Correction: provided shielded ( coated ) bulb or shield / panel for the bulb
- Lighting, Intensity (repeated violation)
Observation: light out vent hood
Correction: restore out light vent hood
- Physical Facilities in Good Repair
Observation: walls in the dry good storeroom along the canned good wall is chipped / dented / scuffed
Correction: repaint the walls . Recommend installation of wall board ( FRP ) or stainless sheet to eliminate the damage of the walls
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: wall behind the 3 compartment sink is dirty
ceiling tiles at the cookline vent hood are dirty /stained
floor under the upright ref, / upright freezer is dirty
Correction: clean wall behind the 3 compartment sink
clean or replace stained ceiling tiles
clean floor under upright ref./upright freezer
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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04/25/2011 | Routine | |
All food temperatures are internal.
2011 permit issued Post in public view. Reviewed emergency hazards and employee health.
- Person in Charge
Observation: Unauthorized personnel were observed in the kitchen (CNA's, Marketing director).
Correction: Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Personal employee beverage was observed stored on the prep table next to the plated cakes without a lid.
Correction: Personal beverages must be stored with a lid and in a manner to prevent potential contamination of foods, food contact surfaces, and single service items.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed ready to eat shrimp stored in a ziploc bag stored next to a ziploc bag of raw chicken.
Correction: Store potentially hazardous foods in accordance with their proper cooking temperatures. From top to bottom:
1) Ready to eat food
2) Seafood
3) Beef/pork
4) Chicken
Remember : "swim,walk, fly
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ham salad in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: According to the ""consume by"" date on the chicken salad in the refrigerator, the food should have been discarded 1day ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Non-Food Contact Surfaces
Observation: the pipes under the 3 vat sink need cleaning.
Correction: Clean.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in the reach in refrigerator is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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01/27/2011 | Routine | |
All food temperatures are internal.
- Sanitizing Solutions, Testing Devices
Observation: Facility does not have a quat test kit for the 3 vat sink..
Correction: Obtain a quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces need cleaning:
- can opener
- radio
- grill drip tray (corrected)
Correction: Clean.
- Plumbing System Maintained in Good Repair
Observation: The seal on the 3rd compartment is in poor repair.
Correction: Replace.
- Refuse - Covering Receptacles (corrected on site) (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in 2 door refrigerator is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical facilities need cleaning:
- floor under 2 door freezer and refrigerator
- ceiling tiles above the 2 door freezer
- Top of the ice machine
Correction: Clean.
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07/12/2010 | Routine | |
Restaurant representatives - add corrected or new information about Commonwealth Assisted Living At Hampton, 1030 Topping Lane, Hampton, VA 23666 »