All food temperatures observed are internal unless otherwise noted. Ensure boxes are not stored on the top shelf of the reach-in refrigerator since the air flow can be restricted. EHS to return in the afternoon between 10/21 and 10/23 to check refrigerator and food temps.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cream cheese and butter chips (44-45*), yogurt (surface temp 43*), and shredded cheese (at very front of unit 46*) are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous foods at or below 41*. Discotinue storing boxes on the top two shelves since they may restrict air flow.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the bare wood shelves are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Food thermometer not provided.
Correction: Provide a tip-sensitive (or digital) food thermometer.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain chlorine test strips so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) Reach in freezer door gasket torn.
2) Edges scored of kitchen cabinetry and laminate surfaces of cabinet door(s) are not secure to the door.
Correction: Maintain equipment in good repair and proper adjustment.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service coffee filters observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser/container.
- Kitchenware and Tableware (repeated violation)
Observation: Single-service forks, spoons, and knives at the self service breakfast bar are not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are not maintained in good repair:
1) walls damaged by reach in freezer and three compartment sink
2) floor tile damaged below the reach in refrigerator
3) ceiling tiles missing in the kitchen
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/20/2015 | Routine | |
Retrieved data logger from refrigerator. Observed the contents of the refrigerator has been substantially reduced. Emailed the data logger report to Nirav Patel. The refrigeration temperatures appeared to be satisfactory but I did point out to Mr. Patel that there were several times in which the temperature went above 41* (with the highest observed at 43*). These temperatures could be indicative of the unit going into defrost. Within 15-30 minutes of going into defrost the temperatures did cool back down to 39-41*.
At this time, the unit does not appear to have any issues provided those are indeed defrost cycle times. A refrigeration company may be able to confirm or verify these were instances in which the unit went into defrost mode
.
No violation noted during this evaluation. | 04/27/2015 | Follow-up | |
Ambient air temperature for refrigerator observed at 42-43*. Breakfast ended at 9:30 am. EHS placed data logger in unit (probe in cup of water filled from faucet) and will pick up on Monday, April 27th. Data logger will demonstrate if unit is able to cool food product to 41* within 4 hours of peak am hours (during breakfast doors are contstantly opened and closed). The unit is less stocked than observed during 4/22/2015--ambient air issues could be problem with air flow.
No violation noted during this evaluation. | 04/24/2015 | Follow-up | |
EHS to return with data logger on Friday but advised manager via email that corrections to violations observed need to be addressed ASAP and foods shall cold hold at or below 41* during all times.
- Critical: Cooling* (corrected on site)
Observation: Oatmeal and scrambled eggs prepared during breakfast did not cool to 70* within 2 hours.
Correction: Corrected by discarding. There are two problems here: 1) these foods are under a time as a public health control policy which means they should have been discarded at 9:30am when breakfast was taken down. 2) these foods are not cooling properly from 135* to 70* within 2 hours and from 70-41* within 4 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following potentially hazardous/time-temperature control for safety (phf/tcs) foods are cold holding at improper temperatures: butter chips at 47*, potatoes at 45*, cream cheese at 50*
Correction: EHS could not determine if these food items were NOT discarded as required by the time as a public health control policy or if the refrigerator is not capable of cold holding phf/tcs foods at or below 41*.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Oatmeal (77*), cooked eggs (70*), waffle mix (50*) for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated on the package.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: The reach in refrigerator is cold holding phf/tcs foods above 41*. The ambient air temperature observed at time of visit was 47*.
Correction: Provide additional refrigeration necessary to maintain food items at or below 41*. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness. There are several contributing factors such as placing hot food (e.g. oatmeal and eggs) in the unit, air circulation/flow, and overstocking. Oatmeal and eggs were discarded at before departing I observed the ambient air temperature at 42*.
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04/22/2015 | Other | |
Undercounter dish machine is not operational and
- Food Display
Observation: Containers of cheese and salsa are not stored protected from consumer contamination.
Correction: Store these items in containers with lids or appropriate sneeze guards.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Multiple foods are cold holding at improper temperatures in refrigerator: cream cheese (45-46*), sausage gravy (44*), butter chips (48*), yogurt (45*), yogurt in bag (44*) and on continental breakfast: butter chips (84*), milk (51.7*).
Correction: Corrected. Refer to section 31 (1450). Items to cold hold at or below 41* OR discard at end of breakfast (within 4 hours). items on continental breakfast were discarded.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Ready to eat country gravy in refrigerator not labeled with use by date.
Correction: Corrected. label food with a use by date for use within 7 days of opening.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Microwave shelf is bare wood.
Correction: Paint/resurface/replace with material that is washable and non-absorbent.
- Cooling, Heating, and Holding Capacities
Observation: The refrigerator appears to be overstocked (multiple boxes of food stored on upper shelves near fan) and is not capable of cold holding at or below 41*.
Correction: I had employee relocate the boxes to lower levels so they would not restrict air flow. Suggested using vented storage containers (e.g. baskets from dollar store) or keeping boxes on lower shelves. Pastries and whole fruit do not have to hold <41*. Also the air temperature in the kitchen is >= 85* . During peak breakfast the doors to the refrigerator are constantly opened and closed allowing this warm air to affect the contents of the refrigerator. Adjust the AC thermostat (refrigerator already set at 28*) and rearrange food in refrigerator to achieve cold holding at or below 41*. Lastly, the refrigerator was pushed up against the wall. This can affect the circulation since the vent is on the backside of the unit. Suggested keeping refrigerator away from the wall more than 2 inches.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Chlorine test strips not provided.
Correction: Provide.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) Edges of cabinetry below three compartment sink are scored.
2) Reach in freezer door gasket torn.
Correction: Maintain equipment in good repair.
- Good Repair and Calibration of Thermometers
Observation: Digital food thermometer is not operational.
Correction: Provide an operational tip-sensitive/digital food thermometer.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Coffee filters not stored protected.
Correction: Store in packaging or approved covered container.
- Kitchenware and Tableware (repeated violation)
Observation: Single service utensils at self-service are stored with the lip/food contact surfaces upwards.
Correction: Store with handles up or in approved dispenser to prevent contamination of the lip/food contact surfaces.
- Hand Drying Provision (corrected on site)
Observation: Paper towels not provided at hand sink.
Correction: Employee stated and demonstrated sufficient stack of clan linens to be used once for drying hands and disposed of in dirty linen bin.
- Employee Accommodations, Designated Areas
Observation: Employee belongings improperly stored with packaged food (coffee).
Correction: Relocate belongings to an area separate from food and food contact surface.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are in poor repair:
1) ceiling tile missing in kitchen
2) wall right of freezer is in poor repair.
3) small section f floor at reach-in units damaged
4) section of wall-backsplash towards right basin of three compartment sink in poor repair.
Correction: Replace ceiling tile and repair listed items.
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03/11/2015 | Routine | |
all food temperatures observed are internal.
- Person in Charge (corrected on site) (repeated violation)
Observation: When asked, EHS advised that bleach is added to wash water.
Correction: Corrected. Instructed staff present proper order of cleaning and sanitizing food contact surfaces is wash, rinse, and then sanitize. Bleach to be added to a separate tub/sink compartment. Chlorine bleach shall measure 50-100 ppm during the sanitizing step. EHS demonstrated the VERY LITTLE amount of bleach needed to provide adequate sanitizing solution.
- Person in Charge (repeated violation)
Observation: Employee servicing the Continental Breakfast today does not have Food Handler's card/certification on premises.
Correction: All employees who work the Continental Breakfast shall post completion of an approved food handler's course in the kitchen.
- 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. Guidance documents left with staff. Encouraged posting in kitchen for easy review and reference.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Butter chips and cream cheese (72, 71* respectively) for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated on the package.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. When asked, employee stated these items would be relocated to the refrigerator. Advised employee that they are using time as a public health control therefore these items are to be discarded at the end of breakfast--they cannot be reserved for next day use. Butter and cream cheese discarded.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Clean and sanitized food contact surfaces are stored on cloth towel to dry.
Correction: Provide non-absorbent bar mat or rack over the towel.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Shelf/shelves supporting microwave oven in kitchen is bare wood.
Correction: Paint to seal the wood or replace with material that is smooth, easily cleanable, and non-absorbent.
- Sanitizing Solutions, Testing Devices
Observation: Chlorine test strips not provided.
Correction: Provide chlorine test strips.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) reach in freezer door gasket is torn
2) bottom interior of three compartment sink cabinetry is in poor repair and some trim on the doors is missing or in poor repair.
Correction: Maintain equipment in good repair and proper adjustment.
- Non-Food Contact Surfaces
Observation: Interior of two cabinets at the Continental Breakfast (below waffle dispenser and fruit display).
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: 1) Coffee filters stored unprotected at the coffee brewer.
2) coffee filters stored below three compartment sink waste drain line.
Correction: Store coffee filters protected and discontinue storing single service such as coffee filters below waste drain lines of plumbing equipment.
- Kitchenware and Tableware (repeated violation)
Observation: Cleaned and sanitized utensils stored in cambro on cart not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Kitchenware and Tableware
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination--food contact surfaces stored upwards.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Physical Facilities in Good Repair (repeated violation)
Observation: 1) Ceiling tile missing in kitchen
2) floor tile damaged at reach in refrigerator
3) wall damaged right of reach in freezer
4) wall damaged at three compartment sink in two areas (wall torn)
Correction: Maintain the physical structures in good repair.
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08/01/2014 | Routine | |
Dish machine has not been repaired. Person in charge aware food contact surfaces need to be sanitized manually. Checked back with PIC at kitchen and observed chlorine sanitizer set up in tub at 50 ppm.
- Person in Charge (repeated violation)
Observation: Only one foodservice employee has food handler's card.
Correction: Advised owner that all foodservice employees shall obtain a food handler's card OR one full time employee who has successfully completed an approved food safety course shall register their certificate with the Hampton Health Department ($10). The Hampton certificate shall be posted in public view. The certified food manager is responsible to educate foodservice workers in food safety as it pertains to their duties.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Bottom interior of cabinet below three compartment sink is damaged (laminate edge worn) as well as the laminate trim on one of the doors.
Correction: Repair the surfaces to provide a smooth, non-absorbent, and easily cleanable surface.
- Warewashing Machines, Manufacturers' Operating Instructions (repeated violation)
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications--the wash water is specified ast 165* but the actual temperature observed is 137*.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Coffee filters not protected from contamination.
Correction: Store the coffee filters protected in the original plastic packaging or approved covered multi-use container.
- Kitchenware and Tableware (repeated violation)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination--they are stored with the food contact surface upwards in the utensil caddy.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination. Store the utensils with the handles upwards.
- Dressing Areas and Lockers - Designation (repeated violation)
Observation: Employee sweatshirt stored on top of packaged coffee. Lockers or other suitable facilities are not provided for employees clothing and other possessions
Correction: Discontinue storing personal belongings on food, utensils, equipment, linen, and single service. Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions. Suggested providing an over the door hook/hanger.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) ceiling tile missing in kitchen
2) floor tile damaged at reach-in refrigerator
3) small section of wall right of reach-in freezer
4) small section of wall left of the three compartment sink
Correction: Maintain the physical structures in good repair to provide cleanable surfaces and eliminate potential pest harborage conditions.
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11/26/2013 | Follow-up | |
all food temperatures observed are internal.
milk on continental breakfast at 57*, oatmeal at 150* and scrambled eggs at 140+. Per person in charge these items are discarded at end of breakfast. EHS to provide written procedures for using time as a control.
- Person in Charge (repeated violation)
Observation: Only one foodservice employee has food handler's card.
Correction: Advised owner that all foodservice employees shall obtain a food handler's card OR one full time employee who has successfully completed an approved food safety course shall register their certificate with the Hampton Health Department ($10). The Hampton certificate shall be posted in public view. The certified food manager is responsible to educate foodservice workers in food safety as it pertains to their duties.
- Person in Charge (corrected on site)
Observation: When asked the foodservice employee handling the continental breakfast could not explain how to manually wash, rinse, and sanitize food contact surfaces.
Correction: Instructed employee that after cleaning and rinsing, food contact surfaces shall be sanitized in chlorine bleach water solution (50-100 ppm) for 10 seconds. EHS helped employee to set-up sink since high temperature dish machine was not allowing food contact surfaces to reach a minimum temperature of 160*.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Butter on continental breakfast bar (73.3*) and in the refrigerator (45-46*) are cold holding at improper temperatues.
Correction: Employee stated when continental breakfast has ended butter pats to be returned to refrigerator. Advised they can not be returned since they have been above 41*. Advised they are to adopt a time as a control policy (EHS to provide guidance). Butter pats in refrigerator are stored below cardboard box of cream cheese and other food products in boxes which is restricting air flow/circulation. Box of butter removed to a more open shelf where air is not restricted.
- Equipment - Good Repair and Proper Adjustment
Observation: Bottom interior of cabinet below three compartment sink is damaged (laminate edge worn) as well as the laminate trim on one of the doors.
Correction: Repair the surfaces to provide a smooth, non-absorbent, and easily cleanable surface.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications--the wash water is specified ast 165* but the actual temperature observed is 137*.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The high temperature dish machine is not sanitizing food contact surfaces to a minimum of 160*.
Correction: Discontine using the dish machine until is able to sanitize food contact surfaces at least 160*. Advised could use the dish machine to wash and rinse but food contact surfaces would have to be sanitized in the three compartment sink. Three comparment sink set up according to EHS instructions.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Coffee filters not protected from contamination.
Correction: Store the coffee filters protected in the original plastic packaging or approved covered multi-use container.
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination--they are stored with the food contact surface upwards in the utensil caddy.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination. Store the utensils with the handles upwards.
- Dressing Areas and Lockers - Designation
Observation: Employee sweatshirt stored on top of packaged coffee. Lockers or other suitable facilities are not provided for employees clothing and other possessions
Correction: Discontinue storing personal belongings on food, utensils, equipment, linen, and single service. Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions. Suggested providing an over the door hook/hanger.
- Physical Facilities in Good Repair
Observation: The physical structures are in poor repair:
1) ceiling tile missing in kitchen
2) floor tile damaged at reach-in refrigerator
3) small section of wall right of reach-in freezer
4) small section of wall left of the three compartment sink
Correction: Maintain the physical structures in good repair to provide cleanable surfaces and eliminate potential pest harborage conditions.
- Personal Care Items - Storage (corrected on site)
Observation: Employee personal hand/body lotion stored in cabinet with packaged grits.
Correction: Corrected. Stoer personal care products separate and BELOW food and food contact surfaces.
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11/21/2013 | Routine | |
breakfast offerings had been removed at the time of inspection . no product observed returned to the refrigeration or freezer unit for later use . Observed discarded product Have dish machine tech also adjust the rinse cycle temperature .It is close to the threshold of the upper limit of approved rinse cycle temperature of 194 .
- Person in Charge (repeated violation)
Observation: staff has not obtained food handler cards
Correction: any person who is involved in the breakfast operation must obtain a food handlers card . Flyer left with staff on our audio visual class . IF a person has taken a food managers course they can register with our office and trains the other staff ( and they do not have to obtain food handlers card )
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: unsealed wood surface under the microwave
Correction: apply heavily washable paint on the unsealed board or replace the surface under the microwave with one which is smooth - durable - non absorbant and easily cleanable
- Equipment - Good Repair and Proper Adjustment
Observation: ice buildup on the compressor of the upright freezer
Correction: thaw unit to remove ice buildup in the freezer
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (repeated violation)
Observation: dish machine wash temperature observed was 138
Correction: dish machine manufacture specifications call for a wash temperature of 165 , Have unit serviced
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: waffle batter single service cups stored incorrectly on top of the unit
Correction: store the cups with the batter containing facing down
- Refuse - Covering Receptacles
Observation: dumpster side panels open
Correction: maintain dumpster side panels closed
- Physical Facilities in Good Repair (repeated violation)
Observation: ceiling tile missing in the kitchen
Correction: restore ceiling tile to position
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: insecticides found with general cleaners under the 3 compartment sink
Correction: insecticides may not be with general cleaners ---they cannot be in the building
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: 2 HOT SHOT aeriosl canisters found in cabinetry under 3 compartment sink
Correction: IN THE ENTIRE BUILDING ONLY A LICENSED PEST CONTROL OPERATOR CAN APPLY AN INSECTICIDE ..REMOVED at the time of inspection
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11/07/2012 | Routine | |
conducted follow up on the dish machine. Both wash and rinse cycles at correct temperatures ( ranges )
No violation noted during this evaluation. | 07/12/2012 | Follow-up | |
hot entrees removed from the breakfast buffet counter before I arrived . No observation of entrees being returned to the freezer or upright refrigeration unit
- Person in Charge
Observation: persons who warm and serve the breakfast must have food handler cards that are maintained ( or copies of ) on premisis to insure they are current
Correction: advised staff and managers on how to obtain food handler cards from this office and that other health districts also do food handler classes
- Food - Washing Fruits and Vegetables
Observation: stickers were not removed from apples as observed on the counter top at the breakfast display
Correction: removed stickers prior to rinsing fruit and displaying
- Equipment - Good Repair and Proper Adjustment
Observation: plastic protective wrapper remaining on exterior of dish machine
Correction: remove plastic protective wrapper
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: wash temperature observed was 138
Correction: `manufacturer specification call for 165 . Have dish machine adjusted to that it meets manufacture specifications
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: hot water sanitizer at the dish machine is >194
Correction: have unit adjusted to be between 180 and 194
- Hand Drying Provision (repeated violation)
Observation: paper toweling out at the warming kitchen handsink
Correction: restore paper toweling to availablility
- Physical Facilities in Good Repair (repeated violation)
Observation: ceiling tile not in place over upright refrigeration unit
Correction: advised access needed to piping and pushed out of position . Advised to put back into place
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05/14/2012 | Routine | |
breakfast was being taken down at the time of the inspection. All hot foods are thrown out at the end of the breakfast service period --and had been discarded as I arrived .
- Food Display
Observation: apples are not suitably protected
Correction: apples and pears ( plums ) are to be covered and tongs provided or individually wrapped OR sign in front of fruit ( both at breakfast and at front desk ) which states
" please rinse off fruit prior to eating "
- Nonfood Contact Surfaces
Observation: use of linens to line cart with plates and under the 3 compartment sin k
Correction: linens are not approved as a liner . Plastic mesh mat is suitable for this use
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: coffee filters not properly protected
Correction: maintain the plastic bag , covered - folded , over the product
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Hand Drying Provision
Observation: paper toweling out at the handsink
Correction: restored at the time of inspection -- employee said she had used the last one earlier and had failed to get a new roll out
- Physical Facilities in Good Repair
Observation: multiple ceiling tiles are not in place
Correction: restore ceilng tiles to position
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: cleaner stored with equipment in cabinetry under the handsink
Correction: cleaners are to be stored in the designated location ( cabinetry under the 3 compartment sink )
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11/15/2011 | Routine | |
Restaurant representatives - add corrected or new information about Country Inn & Suites, 1551 Hardy Cash Dr., Hampton, VA 23666 »