All food temperatures taken were internal unless otherwise noted.
- Cloths - Wiping Cloths - Use Limitation
Observation: Four wiping cloths buckets had an insufficient amount of sanitizer.
Correction: Sanitizer concentration should range between 50ppm-150ppm.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat oatmeal in the refrigeration unit was not properly dated for disposition. Manager discarded food.
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.
- Warewash Machine, Data Plate Operating Specifications
Observation: Missing data plate on the warewashing machine.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the (wash/rinse/sanitizing) tank of the warewashing machine was not operating
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located near the walk-in cooler was blocked , preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the pitcher preventing its use.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the three 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
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor in walk-in freezer was soiled. Spilt food was observed .
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.
|
01/28/2016 | Routine | |
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between use. Knive stored in between prep table crevice. This is not a surface that is easily cleaned and should not be used to store a knife.
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.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Multiple hand sinks and one prep sink 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the multiple reach in refrigerators are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the the fryers, reach-in refrigerators, and grills have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Ceiling vents, above the cook line are soiled.
Correction: Clean as needed.
|
07/27/2015 | Follow-up | |
All temperatures taken internally.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between use. Knive stored in between prep table crevice. This is not a surface that is easily cleaned and should not be used to store a knife.
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 - Cold Holding* (corrected on site) (repeated violation)
Observation: Cheese in the make table cold holding at improper temperatures (44°F)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Multiple hand sinks and one prep sink 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the multiple reach in refrigerators are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the the fryers, reach-in refrigerators, and grills have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680)
Correction: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling vents, above the cook line are soiled.
Correction: Clean as needed.
|
07/14/2015 | Routine | |
All food temperatures taken were internal. The walls around the dishmachine were noted in need of cleaning. Ensure the dishmachine is not over loaded during washing and dishes with build up are scrubbed to remove film and food debris before washing. The grill drawers are not cold holding foods at proper temperatures. Although there were no potentially hazardous foods in these units the food in the unit was at 49*F,and 50*F. These units are used Fri, Sat and Sun. Discontinue using the grill drawers until they are serviced and capable of cold holding foods at 41*F, or lower. Ensure someone that is serve safe certified and a full time employee brings their certificate to the local Environmental Health Office to register a Certified Food Manager with the city (this is a local code requirement).
- Person in Charge
Observation: Certified Food Manager not registered with the City of Hampton.
Correction: Obtain a Certified Food Manager (CFM) by bringing a full time employees serve safe certificate to the local Environmental Health Office with $10.00 to register that person as the facilities CFM.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Knife stored in between prep table crevice. This is not a surface that is easily cleaned and should not be used to store a knife.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Potatoes are washed in a container designed to drain excess water, but after washing the container of potatoes they are placed on a rack with a sheet pan under them. The sheet pan had standing water and the container with slits was nesting in the water. The sheet pan appeared to be unchanged and the stagnant water smelled fowl and had a slimy build up, subjecting the potatoes to contamination since the container they are in has slits on the bottom that the water can pass up through.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination. Do not nest container of potatoes in a pan since it traps water.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced cheese at 53*F was cold holding at improper temperatures in the cold holding table top compartment of line #2 counter. The cheese was in container that was nesting in another larger container which prevents adequate air circulation, at the same time the lid is kept off of the unit due to high usage allowing more cold air to escape and this particular cheese was stacked too high.
Correction: Cheese was discarded. Do not nest containers, this does not allow for adequate air circulation to foods in this unit. Metal containers help transfer cold air better than plastic. Using individual lids on containers, since the top is left off due to high usage, can help keep items cold. Do not stack cheese too high in container, over filling will cause the top portion of food to lose temperature.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the burgers that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Drainboards (repeated violation)
Observation: The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items. Soiled food containers are stacked on the floor.
Correction: Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The three compartment sink, restroom sink counter splash guards, mop sink and the handsinks splash guard on the main line 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
Observation: The following equipment was observed in a state of disrepair and damaged: lid broken to delfield refrigerator at service station, the last refrigerator on line #1 on the left has a door that will not properly seal, door gasket torn at bottom of walk-in cooler and service station side 2 low boy, the grill drawers are not holding temperature (no foods in them at time of inspection), paint peeling on table top mixer, can opener blade worn, hood filter missing over biscuits oven and water leaking and pooling in the 4 door delfield at service station.
Correction: Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. Discontinue using grill drawers until unit is properly cold holding.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the make table and many small prep cutting boards 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.
- Equipment and Utensils - Good Repair and Calibration
Observation: The following equipment was observed in a state of repair and condition preventing effective maintenance and easy cleaning: side bowls chipped, many food containers and lids are cracked.
Correction: Discard, replace or repair to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: large bowls on clean dish rack in the back of kitchen (food residue still left on after washing), food thermometer probe very soiled with dried up food debris, a few cutting boards stacked with other clean cutting boards, many plastic containers for storing foods (pieces of food still left on containers after washing), and beverage pitchers (sticky film built up).
Correction: Clean and sanitize these surfaces for food contact. Ensure food is completely scrubbed off during washing before dishes are sanitized and air dried. The dishes washed in the dishmachine are being over loaded at times and are not getting adequately cleaned.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: dry foods and single service storage racks, the sides of dishmachine drainboards, grill drawers on line 2, some freezer and refrigerator door gaskets (one corrected during inspection), the interior of lowboy freezer, outside of trash can in back of kitchen,and sides of cookline equipment (fryer, grill etc.).
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: All of the clean plates and bowls were observed stored with the food-contact surface facing upward on the prep line.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Mops - Drying Mops (corrected on site)
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.
|
02/11/2015 | Routine | |
All food temperatures taken were internal unless otherwise noted.
- Person in Charge (repeated violation)
Observation: Certified food managers certificate not posted.
Correction: Post certified food managers certificate in view of the public.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Employees were observed not washing his or her hands before engaging in food preparation, before applying gloves and after touching soiled dishes.
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: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees were observed handling ready-to-eat (RTE) food with their bare hands.
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored in wrong concentration of chlorine sanitizer less than 50ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Food stored unwrapped/uncovered in freezer.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Turkey 46*F and 47*F were cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed blended rice was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The three compartment sink caulking was loosely sealed to adjoining walls.
>>Incorrect dispensers (cups without handles) used to dispense bulk food
Correction: Reseal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
>>Use dispensers with handles to dispense foods.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a condition that prevents necessary maintenance and easy cleaning:
>>Mechanically vented hood filters not in good repair/have gaps in between filters.
>>Walk-in racks are rusting
>>Refrigerated draws on the left side of cookline are not closing correctly
>>Hotbox gasket was torn
>>Rusted wire racks adjacent to dishwashing area.
>> Wall soap dispenser loose near dishwashing area.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability .
|
10/08/2014 | Routine | |
All food temperatures taken were internal.
- Person in Charge (corrected on site)
Observation: CFM certificate not posted.
Correction: Post CFM certificate where it is in plain view of the public.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands after handling soiled utensils before handling clean dishes coming out of the dishmachine.
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ribeye (44°F), Turkey Sausage (45°F) and Ham (43°F) cold holding at improper temperatures in the refrigerated drawers. Pancake mix (53°F) and Sliced cheese (52°F) in the undercounter cookline refrigerator cold holding at improper temperatures.
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 device in the refrigerator on cook line was 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.
- Warewash Sinks and Drainboards, Self-Draining
Observation: The clean side of dishmachine drain board is puddling and not self-draining.
Correction: Equipment drain boards must be self-draining to prevent accumulation of standing water.
- Drainboards (corrected on site)
Observation: The drainboards/utensil racks/storage tables located in the dish room are not large enough to accommodate all soiled and cleaned items. Large amounts of soiled tablewear and pots are being stacked on the floor.
Correction: Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The three compartment sink caulking 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 following equipment was observed in a state of disrepair and damaged:
>>refrigerated drawers on the left side of cookline are not closing properly
>>walk-in refrigerator racks rusting
>>soda machine ice box not properly sealed at door
Correction: Repair or replace the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the refrigerator drawers at the grill is torn on some drawers.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: utensils in racks that just went through the dishmachine were over filled and although ran through the dishmachine had soiled wrappers and food debris on them.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris:
>>ice cream bin seal
>>drainboards
>>shelving of walk-in
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
|
12/20/2013 | Routine | |
All temperatures are internal unless otherwise noted
To see facility and equipment issues look at last routine inspection
- Person in Charge
Observation: There is no Hampton Certified Food Manager
Correction: Register CFM certificate with this office
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Moldy potatoes found in milk crates dry storage
Correction: Discard
- 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.
|
07/25/2013 | Risk Factor | |
All temperatures are internal unless otherwise noted.
2013 health permit issued at time of inspection review, also went over back of permit with operator.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Seal/caulking on prep sink across from ovens cracked.
Correction: repair/replace
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>gasket torn 2 door Delfield right of walk-in
>>2 door Delfield right door gasket torn
>>racks rusted/peeling 2 door make table right of hot hold well
>>microwaves inside damaged
>>racks peeling/rusting maketable across from grills
>>2 door mini under lemonade maker gasket torn
>>gaskets torn 2 door across from 4 door Delfield
>>seal/caulking on dishmachine drainboard cracked
Correction: repair
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>Delfield 4 door dirty
Correction: clean
- Lighting, Intensity (repeated violation)
Observation: Several lights out throughout facility.
Correction: repair/replace
- Physical Facilities in Good Repair
Observation: following in need of repair
>>wall/coving right of mopsink seal/caulking missing
>>light shield cracked front of 2 door Delfield hot hold unit
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>wall left of Blodgett ovens
Correction: clean
|
12/05/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Food Contact Surfaces - Cleanability*
Observation: Rubber spatula peeling.
Correction: replace
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Seal/caulking 2-vat across from ovens damaged/cracked.
Correction: repair
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>splash guard handsink kitchen
>>gasket torn walk-in fridge
>>salad dressing make table lid loose
Correction: repair
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>walk-in fridge racks
>>multiple fridge and freezer gaskets
>>tops of ovens
Correction: clean
- Critical: Backflow Prevention* (corrected on site)
Observation: Sprayer head located in the dish room was observed stored hanging in dishwater.
Correction: There must be an air gap between the sprayer hose and the sink basin when not in use.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>wall behind biscuit prep table
>>wall around mopsink
Correction: clean
|
08/29/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: following seal/caulking damaged
>>mopsink
Correction: repair
- Equipment - Good Repair and Proper Adjustment
Observation: following in need of repair
>>gap hood filters right side grill
>>racks rusted mini fridge under microwave
>>delfield gaskets torn right of walk-in
>>paint chipped mixer
>>gasket torn hot hold biscuit area
>>lower door Flav-R-Sabor gasket cracked
>>4 door gasket torn service area
>>2 door gaskets torn across from coffee pots "by office"
>>rack coca cola fountain peeling by office
>>mixer across from steamers, bearing loose
Correction: repair.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: Multiple plastic lids cracked.
Correction: Discard, replace or repair
- Non-Food Contact Surfaces
Observation: following in need of cleaning
>>mixer across from steamer
>>walk-in fridge racks
>>dry storage racks
>>drip tray hood cook line
>>table top under grills
>>multiple fridge and freezer bases
>>multiple fridge and freezer door gaskets
Correction: clean
- Plumbing System Maintained in Good Repair
Observation: faucet mopsink leaking
Correction: Repair and maintain all plumbing components and fixtures.
- Lighting, Intensity
Observation: multiple lights out throughout kitchen
Correction: repair/replace
- Physical Facilities in Good Repair
Observation: following in need of repair
>>floor cracked right of Flav-R-Savor cook line
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>wall behind biscuit prep table
>>clean floor under and behind cook line
Correction: clean
|
05/15/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Equipment - Good Repair and Proper Adjustment
Observation: following in need of repair
>>lower right corner top Blodgett oven metal piece missing
>>four door service area, lower doors gaskets torn
>>paint peeling small mixer
>>gap present hood filters over ovens bisect area
>>blue racks dry storage and walk-in fridge peeling
Correction: Repair
- Equipment and Utensils - Good Repair and Calibration
Observation: Multiple plastic containers/lids chipped and/or cracked.
Correction: Discard, replace or repair
- Non-Food Contact Surfaces
Observation: following in need of cleaning
>>multiple fridge vents, fans, and/or filters
>>plastic shelves/racks walk-in fridge
>>top of Blodgett oven "corrected"
>>racks dry storage
>>table under grill
Correction: Clean
- Physical Facilities in Good Repair
Observation: following in need of repair
>>floor dishroom
>>floor front of ice machine by office
>>floor dry storage
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: following in need of cleaning
>>floor under cooklin
>>walls dishroom "area from sprayer head to dishmachine
Correction: clean
|
02/03/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: following in need of repair/replacing
>>several rubber spatula split/peeling
Correction: Replace/repair
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>paint peeing small mixer
>>microwave top damaged across from salad make table
>>gasket 2 door service area with juice torn
>>ice bin leaking right of ice machine by office
>>ice build-up ceiling walk-in freezer
>>ice build-up light fixture walk-in freezer
>>gasket delfield 2 door right of walk-in fridge torn
>>gap present hood filters over ovens bisect area
Correction: Repair
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: following in need of repair/replacing
>>plastic handled spatulas melted
Correction: Discard, replace or repair
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>racks hot hold 2 door delfield
>>racks walk-in fridge
>>racks dry storage
>>table under grills
>>tops of ovens
Correction: Clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Metal food containers were found stacked wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities in Good Repair
Observation: following in need of repair
>>seal hood system peeling
>>floor seal damaged, patch dishroom by dishmachine
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: following in need of cleaning
>>floor under cookline
>>wall mopsink
Correction: clean
|
10/19/2011 | Routine | |
All temperatures are internal unless otherwise noted.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Employee observed cracking raw shell eggs and then moving to handling clean plates without washing hands.
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.
- Food Contact Surfaces - Cleanability*
Observation: following in need of cleaning
>>several rubber spatula split multiple
Correction: Replace
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: following seal/caulking in need of repair
>>seal around mopsink
>>seal handsink biscuit area
>>seal handsink dishroom
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: following in need of repair
>>gasket delfield 2 door left clean dishes
>>shelf walk-in freezer broke not 6 " of the floor
>>gap present hood filters over ovens bisect area
>>ice build-up freezer across from right cookline
>>left strateg service area gasket torn;Repair.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: The chlorine concentration of the dishmachine was measured at greater then 200 ppm.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- Equipment and Utensils - Good Repair and Calibration
Observation: following in need of repair
>>edges of plastic lids cracked
>>spatula handle melted
Correction: Discard, replace or repair
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: following in need of cleaning
>>metal mesh trays stored by clean dish area
>>several utensils observed dirty under clean dish drainboard dishroom
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>racks with clean dish dishroom and dry storage
>>racks 2 door delfield
>>racks walk-in fridge
>>drip trays under bakery table
>>racks dry storage dirty
>>table under grills
>>top of grill drawers
>>front of cookline fryers
Correction: Clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic and metal food containers were found stacked wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities in Good Repair (repeated violation)
Observation: Light fixture cracked above salad prep.
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>floor under cookline
>>wall behind biscuit ovens
>>wall behind both grills
>>wall under biscuit prep table
Correction: clean
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03/24/2011 | Routine | |
All food temperatures are internal.
- Critical: Hands - When to Wash*
Observation: Observed an employee crack a raw shell eggs and then handle a clean plate without washing his hands.
Correction: Always wash hands after handling raw potentially hazardous food before handling a clean dishware.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Multiple lexan containers were stained, or chipped/broken.
Correction: Replace with smooth, durable, easily cleanable, and nonabsorbent containers.
- Bearings and Gear Boxes, Leakproof (repeated violation)
Observation: Both of the mixers are leaking.
Correction: Repair.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink at the biscuit prep area needs to be sealed to the wall.
Correction: Seal the sink.
- Equipment - Good Repair and Proper Adjustment
Observation: The gasket on the 2 door warmer is torn.
Correction: Replace.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board at the prep 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 board to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Multiple plates that were stored as clean were observed soiled.
Correction: Wash, rinse, and sanitize the plates.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces need cleaning:
- top of grill drawers
- steam table shelves
- Interior of fryer cabinets
Correction: clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Multiple lexan containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities need cleaning:
- wall behind both grills
- floor under grill drawers
- wall at biscuit hand sink
- wall under biscuit prep table
- wall behind biscuit ovens
Correction: Clean.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Spray bottle in the womens room 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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12/14/2010 | Routine | |
Atmospheric bell back flow device broken in dish room at the faucet where hose typically connected . Hose not present at the time of the inspection . DO NOT connect hose to bib until atmospheric bell replaced ( call plumber )
- Cooling Methods (corrected on site)
Observation: freshly made chicken salad * mayo not prechilled * in upright refrigeration unit ( 45 ) . Chicken salad at 68 in covered container 4- 6 inches deep
Correction: advised staff that chicken salad must be cooled in < 4 hours. Per regulations cooling of ambient potentially hazardous product must be done from 70 to 41 in < 4 hours .
Recommended that they take product and place into 2 inch deep pan to increase surface area / Then placed into walk in ref, or walk in freezer ( which was done to accelerate the cooling of the product ) . During cooling product may be uncovered .
ALSO consider pre chilling mayo
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: sliced tomatoes on main side cookline topline of prep ref, at 2
Correction: tomatoes in inset pan that was not flush - allowing cold air to escape around contents AND due to busy lunch lid lett open .Thrown out at the time of the inspection . Sliced / prepared tomatoes are to be maintained at < 41
- Food Contact Surfaces - Cleanability*
Observation: ice scoop cracked
lid of chicken salad cracked
fry basket metal frame seperated
Correction: replaced damaged food contact equipment
- Equipment - Good Repair and Proper Adjustment
Observation: >>main grill back edge trim is seperated
>> gaskets ( both lower ) of the 4 door upright refrigeration unit wait line split
Correction: replace / repair the trim edge on the back of the main grill
>> replace split gaskets
- Equipment and Utensils - Good Repair and Calibration
Observation: >>splatter guard missing microwave oven
>> end caps missing spatulas and levered scoops
>> handle missing metal rolling pin
Correction: >>restore splatter guard to microwave oven
>> replace hollow handled utensils OR replace end caps OR install plastic wine corks ( unused ) to seal hollow handle
>> replace handle of rolling pin
- Non-Food Contact Surfaces (repeated violation)
Observation: >> the HATCO hot holding surface is greasy
>> the interior panels / surfaces and interior doors of the fryer are dirty
>> vent panel doors and the filters along the cookline are dirty
>> under the main grill is dirty and the trim edge on the back is dirty
Correction: clean
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: dumpster pad and surface in front of dumpster enclosure is dirty
Correction: power wash / scrub durmpster enclosure and pad
- Physical Facilities in Good Repair
Observation: single wall tile damaged left and under biscuit table
Correction: repair / replace tile to restore to smooth - durable - non absorbant and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: wall under biscuit table dirty ( modest )
floor under main grill -fryers dirty
Correction: clean
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08/31/2010 | Routine | |
Restaurant representatives - add corrected or new information about Cracker Barrel #559, 106 Market Place Dr, Hampton, VA 23666 »