All temperatures were taken internally unless otherwise noted.
- Person in Charge
Observation: 2016 Operating permit not posted.
Correction: Post in public view.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Inside surfaces of the ice maker was observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice maker to prevent contamination of the ice
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Lighting, Intensity (repeated violation)
Observation: Lights not provide in the kitchen employee rest-room.
Correction: Provide at least 20 foot candles in toilet rooms.
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03/31/2016 | Routine | |
All temperatures were taken internally unless otherwise.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Corn bread mix with raw eggs(69*F), stored on the counter, was cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit to maintaining food at 41°F or below.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) ribs, mash potatoes, green beens in the refrigeration unit was not labeled with a ""consume by"" date.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container 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, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door is being kept open and is not a self-closing door.
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the employee rest-room.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the bar handwash sink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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10/22/2015 | Routine | |
All temperatures were taken internally unless otherwise noted. EHS recommends providing a mop rack, checking all thermometers in refrigeration unit for properly calibration, not storing first spray around food or in the cooking area, and checking the ambient air temperature of the make table. If the make table is not holding temperature it may need to be serviced. If temperatures are not between 41*F or below, all time control for safety foods should not be stored in the unit. Store in a unit that is capable of maintaining 41*F or below.
- Person in Charge
Observation: Establishment did not have a valid certified food manager
Correction: Operator has obtain the Hampton credentials for the certified food manager.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat tomatoes and lettuce 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following foods were cold holding at improper temperatures in the make table: Yams 48*F, Greens 43*F-44*F, Green beans 47*F, Butter 49*F, Cheese 54*F, Milk 47*F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. If foods have been stored at these temperatures more than four hours they must be discarded.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs
Observation: Observed raw shell eggs not stored in refrigeration equipment ( make table) that maintains ambient air temperature of 45°F or less
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the following areas:
>> Hand sink at the icemaker.
>>Employee rest-room
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
- Lighting, Intensity
Observation: Light burnt out in employee rest-room
Correction: Replace the bulb.
- Physical Facilities in Good Repair
Observation: The floor of the walk-in cooler ( at threshold) is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Back pack found stored on preparation table next microwave.
Correction: Personal items should be stored in the dressing room or lockers provided.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of chemicals under the three compartment sink were 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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06/18/2015 | Routine | |
No foods were present in the facility at the time of the evaluation.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked eggs is/are provided on the menu, menu board, table tent or brochure without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The bar handsink 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.
- Plumbing System Maintained in Good Repair
Observation: Vaccum breaker located on the mop sink was observed in poor repair.
Correction: Repair or replace.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Hand Drying Provision (corrected on site)
Observation: Handwashing signs were not posted at all handwashing sinks.
Correction: EHS provided handwashings to be posted.
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05/19/2015 | Pre-Opening | |
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