All temperatures were taken internally unless otherwise noted.
- Physical Facilities in Good Repair
Observation: Holes observed in walls throughout kitchen area
Correction: Maintain physical facilities in good repair.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of hazardous chemicals was found stored around food ( can of pan coating).
Correction: Containers of hazardous chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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11/20/2015 | Routine | |
All temperatures were taken internally unless otherwise noted
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) waffle cones 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.
- Temperature Measuring Devices
Observation: The temperature measuring device in the t bar was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the 3 VAT sink is being used to store equipment.
Correction: The handwash facility identified above is to be used for washing hands only.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall. Lid was broke on the trash can that was provided.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall or fix lid to the trash can that is provided.
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05/20/2015 | Routine | |
Sanitizer dispensing bottle at the three compartment is in poor is not dispensing proper levels of sanitizer. Bottle has tape around the top and the hose was full of air. Bottle should be checked or repaired to ensure proper level of sanitizer is being dispensed.
All temperatures were taken internally unless otherwise noted
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use ( 0ppm)
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Good Repair and Proper Adjustment
Observation: Cabinet doors at front service area handsink are in porr repair
Correction: Repair.
- Pests - Controlling Pests*
Observation: Live roach observed crawling from cabinet
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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01/20/2015 | Routine | |
All temperatures were taken internally unless otherwise noted. Excessive amount of card board boxes in the dumpster area. Operator stated that last Tuesday's pick up was missed. EHS recommended that the operator call the boxes removed to prevent the harborage of pest and rodents.
- Person in Charge (repeated violation)
Observation: Establishment does not have an Hampton registered certified food manager.
Correction: Obtain a Hampton registered certified food manager certificate at the Hampton health Department
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the three compartment sink is being used to clean equipment and utensils.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the retail area is being used for purposes other than washing hands. Ice cream observed dumped into the handsink.
Correction: The handwash facility identified above is to be used for washing hands only
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09/11/2014 | Routine | |
All temperatures were taken internally. This a very well maintained store.
- Person in Charge
Observation: There was not a registered Hampton Certified Food Manager for the facility.
Correction: Obtain a Hampton certified food manager certificate from the Hampton Health Department by showing proof of serv safe completion or equivalent training and paying a $10.00 fee.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Hot dogs, chilli, and waffle batter for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Operator could not provide a written policy that dictates the use of their time as a public control.
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. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. EHS provide them with a label form so that the foods could be labeled.
- Equipment - Good Repair and Proper Adjustment
Observation: Shelving in walk-in had areas that were rusting.
Correction: Repair.
- Non-Food Contact Surfaces
Observation: Back panel of the soda machine behind dispensing nozzles had accumulations of dried up soda syrup.
Correction: Clean
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (corrected on site)
Observation: There is no refuse container at the area immediately adjacent to the hand sink located in the dish wash area.
Correction: Provide a refuse container for the disposal of paper towels at the dish wash hand sink.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the dish wash area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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05/09/2014 | Routine | |
All temperatures are internal unless otherwise noted.
- Physical Facilities in Good Repair (repeated violation)
Observation: Broken tiles in walk in cooler.
Correction: Repair/replace tiles.
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03/19/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Non-Food Contact Surfaces
Observation: Racks in walk in cooler are dirty
Correction: Clean
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities in Good Repair (repeated violation)
Observation: There are multiple broken tiles in the walk in cooler.
Correction: Repair or replace tiles.
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10/22/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Non-Food Contact Surfaces
Observation: The following non food contact surfaces are in need of cleaning:
>>Racks in walk in cooler are dirty
>>Splash area of soda dispensing machine
Correction: Clean
- Physical Facilities in Good Repair
Observation: There are several broken tiles along the baseboards inside the walk in cooler.
Correction: Repair/replace the tiles.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The wall and ceiling behind and above the ice cream dispensing pumps in the walk in cooler are dirty
Correction: Clean
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06/07/2012 | Routine | |
All temperatures are internal unless otherwise noted. There is no current Certified Food Manager at this time. Explained to current manger the process of attaining his CFM certificate.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: >>Splatter areas of 3 milkshake blenders.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces are in need of cleaning:
>>shelves in dry storage unit
Correction: Clean
- Equipment and Utensils, Air-Drying Required
Observation: Pans stored above 3 compartment sink 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.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures are in need cleaning:
>>Floors underneath dry storage racks
>>Walls behind topping shelves in walk in cooler
>>Ceilings in walk in cooler
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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: There is a slow drain at the handsink located next to the 3 compartment sink.
Correction: Contact a plumber to ensure that there are no clogs within pipes.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Observed Raid ant and roach kikller being stored in dry storage area.
Correction: CORRECTED DURING INSPECTION. Explained to manager on duty that only restaurant approved pesticides may be in facility, and that a certified pest operator is the only person that is authorized to use pesticides.
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03/07/2012 | Routine | |
all food temperatures observed are internal.
- Person in Charge
Observation: Facility lacks a Certified Food Manager (current cfm is no longer at this location).
Correction: Register current ServSafe certificate with the Hampton Health Department Office of Environmental Health ($10 fee). Post the Hampton certificate in public view.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surfaces of the rubber spatulas are in poor repair.
Correction: Once the utensils are no longer in good repair, discard and replace them.
- Equipment - Good Repair and Proper Adjustment
Observation: 1) Door gasket torn on 4-door freezer
2) Rack beginning to corrode in walk-in cooler
Correction: Maintain equipment in good repair and proper adjustment.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: 1) Upper interior of microwave oven not clean.
2) Food contact surface of waffle iron has some carbon build-up.
Correction: Maintain the food contact surfaces of cooking equipment clean.
- Non-Food Contact Surfaces
Observation: Door gaskets to the main topping refrigerator are not clean.
Correction: Clean.
- Outer Openings - Protected (corrected on site)
Observation: Pick up window propped open.
Correction: Corrected. Maintain outer openings closed to prevent pest entry.
- Distressed Merchandise, Segregation and Location (corrected on site)
Observation: Dented can observed on rack.
Correction: Corrected. Damaged food shall be stored physically separate from undamaged food if being returned for credit or shall be discarded.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: 1) The floors are not clean below equipment (mainly lint/fuzz from mop head).
2) Floor around floor drain at three compartment sink area not clean.
Correction: Clean.
- Mops - Drying Mops
Observation: Mop 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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11/07/2011 | Routine | |
All violations from inspection conducted on 09AUG2011 have been addressed and corrected.
No violation noted during this evaluation. | 08/29/2011 | Follow-up | |
All temperatures are internal unless otherwise noted.
- Critical: Demonstration of Knowledge*
Observation: The person in charge during the inspection was not a CFM. CFM on record is expired and no longer employed at location. There is no CFM at the location.
Correction: Ensure the designated person in charge (PIC) is CFM qaulified.
- Critical: Hands - When to Wash*
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.
- Critical: Food - Safe and Unadulterated*
Observation: A gallon of milk was being used that expired on 8/4/11.
Correction: Ensure food is safe and unadulterated.
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods
Observation: Plastic cups were stored in the boxes of toppings and used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
- Critical: Reheating for Hot Holding*
Observation: TheThe hot dogs in hot holding drawer we at 99* when observed @ 12:30.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cookie dough topping was @ 48*
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the butcher knife stored in cake pre area is frayed and metal shavings are falling off of the blade.
Correction: Replace the knife.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the undercounter reefer..
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. There were no test strips for testing concentration of sanitizing solutions.
Correction: Obtain a sanitizing solution test kit 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
Observation: The sliding door track below the waffle maker was observed in a state of disrepair and damaged.
Correction: Repair the door track to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door track, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch:
-Splatter areas of blenders
-Soda Nozzles
-Drink machine lid
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Blades of blenders not cleaned and sanitized once every 4 hours
Correction: per employee blades are "wiped down wih sopay water
- Equipment - Cooking and Baking Equipment (repeated violation)
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 nonfood contact surfaces need to be cleaned:
-Door gaskets in the undercounter reefer
-Door gaskets of 4 door freezer
-Top of beverage dispenser
-Can opener blade
-Sliding door track under cake prep table
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Soda cup lids stored next to soft serve dispenser were soiled with ice cream and soda .
Correction: Store lids for sodas in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Critical: Handwashing - Using a Handwashing Lavatory*
Observation: The handwashing facility located at the 3 compartment sink is blocked by a tub of dirty wash cloths, 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 tub of dirty wiping cloths preventing its use.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: There is no refuse container at the area immediately adjacent to the front hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the front hand sink.
- Light Bulbs Protective Shielding
Observation: Light bulb inwalk in freezer has missing end caps.
Correction: Shield lights with a lens or replace light bulb end caps.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing sink in the front of the store.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the handsink next to 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
- Physical Facilities in Good Repair (repeated violation)
Observation: The floor tile grout is eroding andn ot maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors underneath the undercounter toppings reefer noted 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Weed eater being stored in room attached to walk in cooler.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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08/09/2011 | Routine | |
All food temperatures are internal.
- Fingernails - Maintenance
Observation: Food employee with artificial nails or fingernail decorations other than nail polish observed handling exposed food.
Correction: Ensure all employees who wear artificial nails or fingernail decorations other than nail polish do not handle food.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking containers stored on back cake docorating table with frosting
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 following equipment is in need of repair:
-slats at bottom of stand up freezer in back are bent
-old walk in freezer storage door has paint peeling
Correction: Repair or Replace
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The sheet cake boxes have green dye spilled on them
Correction: Protect food contact surfaces from contamination in storage
- 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 (repeated violation)
Observation: The following non food contact items are in need of cleaning:
-racks in walk in cooler
-racks where nuts are stored in back
-top of soft serve ice cream machine
-interior of under counter freezer in front
-soda machine backsplash and catch basin
Correction: Clean
- Plumbing System Maintained in Good Repair
Observation: The sink at the blizzard station has leak under counter on floor/shelf
Correction: Repair
- Physical Facilities in Good Repair (repeated violation)
Observation: The floor grout in back and near door has eroded
Correction: Repair or Replace to make all surfaces smooth, durable, and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor under racks by walk in cooler in back room are in need of cleaning
Correction: Clean
- Personal Care Items - Storage
Observation: Employee personal items stored on handsink counter in front
Correction: Store personal items in an area away from food preparation as to avoid possible contamination.
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04/20/2011 | Routine | |
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