- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following foods are cold holding at improper temperatures: Hash Browns in drawer at cookline- 52*F
Correction: liquid egg set out at cookline- 60*F
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used in the wiping cloth bucket was not at an acceptable concentration (too low/absent).
Correction: Adjust the sanitizing solution to 150-400 parts per million or otherwise identified by manufacturer's recommendations.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: A chemical bottle was filled with a light colored substance and not 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. The unknown potential chemical was dumped.
|
01/28/2016 | Risk Factor | |
All temperatures were taken internally unless otherwise noted.
- Person in Charge (repeated violation)
Observation: Establishment does not have a Hampton registered certified food manager.
Correction: Obtain a Hampton registered certified food manager at the Hampton Health Department.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed when employee washed hands without soap.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: French toast batter 48*F, Butter 64*F, Pancake mix 53*F,Tomatoes 42*F-44*F, Sausage links 48*F cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. It has been recommended that a time policy should be used for items on the top rail of the make table and pancake mix, French toast batter, and butter stored at the grill. If a ice bath is being used, ensure that the ice is above or at the food level.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Sausage and ham 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.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Soiled barewood hanging on the wall across from the cook range used for equipment storage (eg gloves)
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Discontinue the use of barewood.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) 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.
- Non-Food Contact Surfaces
Observation: Inside of the juice/smoothie undercounter storage cabinet has 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: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet and hose pipe/sprayer nozzle that was under pressure as required by law.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the cookline is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing station located at the waitress service area/drink area.
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.
- Physical Facilities in Good Repair
Observation: Floor grout throughout facility is deteriorating.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (corrected on site)
Observation: Handwashing station located at the cookline are unclean and not maintained.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
|
08/28/2015 | Routine | |
It is important to make sure that all refrigeration units are closed when not in use. Leaving the doors open could result in foods not being maintained at 41* or below. All temperatures were taken internally unless otherwise noted.
- Person in Charge (repeated violation)
Observation: Establishment does not have a Hampton registered certified food manager.
Correction: Bring Virginia Beach certificate to the Hampton's Health department to have it converted to Hampton's credentials.
- Jewelry - Prohibition
Observation: Employees wearing jewelry/watches on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use butter scoop improperly stored between uses in water that was less than 135*F.
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.
- Gloves - Use Limitation
Observation: Employee observed cracking raw eggs and proceeded to handling clean plates intended for a customer.
Correction: Wash hands and change gloves after handling raw food, or at any time contamination may have occurred. This must be done before handling clean utensils, equipment and Ready-to-eat foods.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following foods were found cold holding at improper temperatures: Cooked vegetables 53*F, Tomatoes 57*F, Butter spread 58*F, Boiled eggs 49*F, Sausage 49*F: Grill drawers raw sausage 51*F-54*F
Correction: Redehydrated hash browns 56*F
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat Lunch meat in the grill drawer, the food should have been discarded.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by""( April 22, 2015) date on the prepared pancake mix in the refrigerator, the food should have been discarded 1 day ago ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Time as a Public Health Control*
Observation: Sausage for which time rather than temperature is being used as a control was not labeled(Time clocks were not being used) or otherwise marked with a 4 hour cook, serve or discard by time.
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.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) 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 - Cooking and Baking Equipment
Observation: The cavity of the microwave oven located at the cookline 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 nonfood contact surface of the following equipment has accumulations of grime and debris:
>>Rolling storage carts soiled.
>> Juice station cabinet dirty.
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: food pans 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: Clean bowls and plates at the salad bar area were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Handwashing Cleanser - Availability
Observation: Soap dispensers at various locations throughout the facility was not working properly due to batteries burnt out.
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 hand washing lavatory in the dishwashing 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
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing sink in the male 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.
- Physical Facilities in Good Repair
Observation: The following physical structure is not maintained in good repair:
>> Floor grout is deteriaoting at the cookline.
>> Paint peeling on walk-in and freezer exterior.
>> Tile missing at office door.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Grease deposits under cookline equipment.
Correction: Clean.
|
04/24/2015 | Routine | |
cut melon on salad mt rail at 40*, whipped butter on ice at 40*.
All food temperatures observed are internal unless otherwise noted.
This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation such as thorough cleaning of non food contact surfaces of cookline equipment and dish machine, repair/replacement of torn gaskets on refrigerated drawers, floor tile grout eroding at cookline, storage of coffee filters, and the need for a dual check valve with a vent installed on the hosebibb at the mop sink (attach y valve to this device for adequate backflow protection since this system is under continuous pressure for more than 12 hours at a time).
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands after loading soilded dishes in the dish machine and before handling cleaned and sanitized dishes.
Correction: EHS intervened and instructed employee to wash hands at the hand sink before handling cleaned and sanitized dishes.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Multiple potentially hazardous/time-temperature control for safety (phf/tcs) foods are cold holding at improper temperatures: carver turkey on make table rail (49-52*), boiled egg on mt rail (56.6*), sliced deli turkey (47*), sausage link (44*), chicken (43.7*), prime rib (57*), sausage crumbles (53*), and whipped cream (73.6*).
Correction: Many foods were able to be relocated to the freezer for rapid cooling since refrigeration tech was working on units and had many units turned off prior to my arrival, other were discarded.
- Hand Drying Provision
Observation: Paper towels not dispensing at the smoothie side service station.
Correction: Provide a supply of paper towels at the hand sink until the batteries can be changed on the automatic dispenser.
|
10/20/2014 | Risk Factor | |
All food temperatures observed are internal.
minimal area at dish room where floor tile grout has eroded.
store coffee filters protected.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate for ut tomatoes in cold well and packake batters in reach in refrigerator.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced ham, turkey, link sausage and sliced cheese in grill drawers (55-57*) and whipped butter blend on butter bar (49*) are cold holding at improper temperatures.
Correction: Corrected. All items relocated to refrigeration/freezer for rapid cooling to 41*. The grill drawers were propped open prior to EHS arrival and one of the doors on the butter bar refrigerators was removed for repair this morning (tech still on site). Cold hold potentially hazardous/time-temperature control for safety (phf/tcs) foods at or below 41*.
- Temperature Measuring Devices
Observation: Thermometers not provided in:
1) refrigerated grill drawer
2) butter bar undercounter refrigerator
Correction: Provide thermometers inside these units in the warmest location (i.e. by the door).
- 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
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Dish room spray sink and drainboards not sealed to the walls.
Correction: Seal the sink and drainboards to the walls since they are exposed to splash and seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: 1) Multiple gaskets are torn on the refrigerated drawers.
2) door missing to one of the fryers.
Correction: Repair/replace. PIC stated the gaskets are on order.
- Good Repair and Calibration of Thermometers
Observation: Thermometer broken in the cookline make table refrigerator.
Correction: Replace.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) surface below flat top grill adjacent to ovens
2) steam table shelf
3) fryer cabinetry (door missing)
4) fire extinguisher shelf
5) dump sink cabinetry at bar
Correction: Clean.
- Lighting, Intensity
Observation: Light bulbs burned out at cookline.
Correction: Replace the bulbs.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The physical structures are not clean:
1) walls in dishroom (from seepage)
2) floor below cookline equipment
3) floor below storeroom (minimal stock below storage racks)
Correction: Clean.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemical spray bottles stored with coffee packets and straws.
Correction: Corrected. Store chemicals physically separate and/or below food, utensils, equipment, linen, and single service.
|
07/23/2014 | Routine | |
all food temperatures observed are internal.
Store is slated for kitchen upgrade. Sections 1570, 3170, and 2890 to be repaired/replaced.
- Person in Charge
Observation: Hampton Certified Food Manager certificate is not posted.
Correction: Post in public view.
- 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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Levered scoops stored in standing water adjacent to vegetable station.
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: Cooling* (corrected on site)
Observation: 3 cartons of hashbrowns (77, 80, 80* and prepared at 6:30 am) in walk-in cooler noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Corrected by discarding.Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Discussed with PIC if challenge test has been conducted on product to show no bacterial growth occurred from methods used to prepare this product to provide it to the Hampton Health Dept.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Potentially hazardous/temperature control for safety foods (pfh/tcs) are cold holding at improper temperatures: 1) liquid egg egg (46*) and shell egg (surface temp >= 50*) in cold wells, 2) butter blend at front counter--top portion at 56* (bottom at 42*) 3) ham in vegetable station (44*)
Correction: Maintain phfs/tcs foods at or below 41*. Suggested using time as a control for the egg products and contents fo food on the sandwich unit.
- Equipment Compartments, Drainage
Observation: Water pooling inside the waffle station refrigerator.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> gaskets split refrigeration drawers under right flat top grill
>> gaskets split sandwich prep doors
>> left sandwich prep refrigeration door liner ( interior of door ) split
>> walk in refrigeration gasket worn
>> gasket split freezer drawers split
>> dairy wait station single door & wait under counter refrigeration gaskets split
>> wood frame of cabinetry under drink fountain rotten and peeling from long term moisture damage
>> leg / support frame of several walk in refrigeration storage racks the surface is peeling and rusty
>>unnecessary/inoperable equipment at cookline
Correction: Maintain equipment in good repair and proper adjustment.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) exterior surfaces of the waffle iron
2) grease droplets on vent hood
3) surface below the cooking equipment
4) majority of refrigerator door gaskets
Correction: Clean.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light lenses cracked and/or missing at cookline.
Correction: Ensure all lights are properly shielded or has shatteproof bulbs installed.
- Handwashing Signage/Handwashing Facilities
Observation: Signage not posted notifying staff to wash hands at the dish machine hand sink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair (repeated violation)
Observation: 1) tile behind the steam line / microwave oven has multiple small holes , 2 medium holes and the tile edge is not sealed
2) store room walls have painted surface which is torn / tattered in multiple locations--ceiling-wall junctures in poor repair and lower wall by door is badly damaged
3) slight grout errosion cookline / dish room and wait line
4) surface of wall split/ torn between walk in refrigeration and freezer door
5) rear exit door has corrosion / pitted / rusted out areas beyond cover plate which was previous installed --
6) paint peeling on ceiling around vent hood system and back hall by ice machine
7) wall tiles missing at dishroom hand sink
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate potential pest harborage conditions.
|
09/04/2013 | Routine | |
cream carafe and whipped butter had time as a control in place on the products
IT sausage gravy and marinara on steam line 147 & 140
- Person in Charge (repeated violation)
Observation: there is staff who have taken approved food service managers course but there is not an employee who has registered as a City of Hampton food service manager as required by local code
Correction: Hampton City Code requires that at least one full time employee who has taken nationally approved food service manager course register with this office to become City of Hampton food service manager . Issued certificate( s) from this office must be posted in public view
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: observed employee with gloved hand push trash which contained discarded raw hamburger on top and then proceed to pull pack of tortillas and put into walk in ref, and handle food service portion bags
Correction: advised employee and manager on duty that when employee touch trash / raw hamburger patties he then contaminated multiple contact surfaces which would lead to contamination of hand / gloves of other staff . Had all thrown out / walk in door surfaces cleaned and sanitized
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: >> 2 packs turkey slices in prep refrigeration unit were IT 55 degrees . Other product in the unit was < 41 . Pan of turkey cannot sit out at the counter for extended periods during lunch
Correction: >> turkey thrown out at the time of inspection . Advised staff that they could not take pan of product and sit out at ambient temperature during a rush period and return to refrigeration unit after .
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: >> refrigeration drawer contents under the right flat top grill exceeded 41 degrees . Majority of a full package of bacon was 55 / pancake batter was 49 and drawer of hamburger patties was 45 -48 degrees
Correction: >> contents of refrigeration drawers discarded. Monitor temperature before restocking to determine if refrigeration unit malfunctioning OR the drawers were held open during the busy breakfast and lunch period . RETURNED TO FACILITY TO DELIVER PRINT OUT OF INSPECTION on 2/5 AND CHECKED ON TEMPERATURES OF THE REFRIGERATION UNIT UNDER RIGHT FLAT TOP GRILL ( AND TEMPERATURE OF CONTENTS ) AMBIENT AIR WAS 43 and surface temperatures of product was < =
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: >> partial flat of eggs sitting on top of egg under counter refrigeration location were IT 58
Correction: >> eggs sitting on top of refrigeration unit were discarded
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: >> whole shell eggs and quart container of egg whites in poorly set up ice bath at the egg station cold wells were IT 50 & 49
Correction: >> whole shell eggs and quart of egg whites thrown out at the time of inspection . Advised on proper set up of ice bath
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: multiple pans of deli meats in the prep refrigeration unit were not labeled with a use by period and ham steaks & prime rib portions in walk in refrigeration were not date labeled
Correction: all ready to eat products or those that will have minimal heat applied to them must be dated with a use period to insure that they are used or discarded within 7 days
- Equipment and Utensils - Multiuse, Characteristics
Observation: use of cardboard box to store misc. items in the dry good storeroom
Correction: use only washable containers to store food service items
- Cooling, Heating, and Holding Capacities
Observation: ice bath set up for whole eggs , egg white cartons and pasteurized egg product was poor
Correction: advised manager and cook that ice must surround container / contents . Container of potentially hazardous product may not merely just sit on top of the layer of ice or sit just above a layer of ice
- Warewashing - Manual Warewashing, Sink Compartment Requirements (repeated violation)
Observation: sanitize basin of the 3 compartment sink lack overflow fitting
Correction: restore the fitting to position in the 3 compartment sink
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: sealant at the 2 compartment prep sink is split and mildewed
sealant at the 3 compartment is mildewed
Correction: remove mildewed and deteriorated caulk and reapply to seal sinks with walls in a smoothly seamed manner
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> gaskets split refrigeration drawers under right flat top grill
>> gaskets split sandwich prep doors
>> left sandwich prep refrigeration door liner ( interior of door ) split
>> walk in refrigeration gasket worn
>> gasket split freezer drawers split
>> dairy wait station single door & wait under counter refrigeration gaskets split
>> wood frame of cabinetry under drink fountain rotten and peeling from long term moisture damage
>> leg / support frame of several walk in refrigeration storage racks the surface is peeling and rusty
Correction: >>Replace all split / torn gaskets
>>restore frame surface under drink fountain wait line to smooth - durable - non absorbant and easily cleanable
>> replace or resurface legs / support frame of walk in refrigeration rack shelving
- Equipment - Cutting Surfaces
Observation: sandwich board of the prep refrigeration unit is scored
Correction: plane down to smooth surface
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: waffle iron and drip pan under are dirty
Correction: clean
- 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 surfaces are not clean
>> sandwich prep refrigeration unit gaskets
>> lower level of sandwich prep refrigeration unit
>> refrigeration drawer gaskets and handles & hinges of the refrigeration doors under the flat top grills
>> the computer monitor housing
>> the old toggle order up unit over right flat top grill
>> the sautee station ( all surfaces )
>> under the flat top grills
>> the back splash / surface behing cookline
>> right corner of cookline ( under plate storage location )
>> interior upper surface of the egg under counter refrigeration space
>> interior lower section of freezer drawers
>> vent hood and filters
>> fryer cabinetry door handles and interior frame of units
>> stove drip tray
>> interior of convection oven
>> top of dish machine
>> interior cabinetry / recess under dipper well / whipped butter section of wait line
Correction: a deep and detailed cleaning needs to be undertaken
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: to go container bases improperly stored
Correction: store with food contact side facing down
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: observed levered food scoop in handsink basin
Correction: handsink is not approved to rinse , clean or store utensils or other equipment. It is to used for single purpose of washing hands
- Plumbing System Maintained in Good Repair
Observation: leak at right compartment drainline of the 2 compartment prep sink
Correction: repair sink so that it does not leak
- Light Bulbs Protective Shielding (repeated violation)
Observation: light cover removed fixture over right flat top grill in vent hood
light cover cracked in walk in freezer
Correction: >> restore cover to light fixture in vent hood over right flat top grill or install light shielding on each tube or shatter resistant tubes are obtained
>> replace the damaged light fixture cover in walk in freezer
- Outdoor Walking and Driving Surfaces - Graded to Drain
Observation: Exterior driving surfaces are not draining properly -- especially behind the rear door and near the dumpsters
Correction: Repair driving surfaces so they drain. Pooled water on exterior walking and driving surfaces may attract rodent and breed insects.
- Hand Drying Provision
Observation: paper toweling out at the dish room handsink , the wait handsink closest to the ice cream freezer and the ladies restroom
Correction: restocked at the time of the inspection
- Lighting, Intensity
Observation: light out over stove unit
Correction: restore light to operational
- Physical Facilities in Good Repair (repeated violation)
Observation: >> tile behind the steam line / microwave oven has multiple small holes , 2 medium holes and the tile edge is not sealed
>> store room walls have painted surface which is torn / tattered in multiple locations
>> slight grout errosion cookline / dish room and wait line
>> surface of wall split/ torn between walk in refrigeration and freezer door
>> rear exit door has corrosion / pitted / rusted out areas beyond cover plate which was previous installed --
Correction: >> seal holes and tile edge to restore surface to smooth - durable - non absorbant and easily cleanable
>> repaint the walls of the storeroom
>> monitor condition of floor tile grout . In future floor will have to be regrouted to eliminate areas where food and moisture accumulate
>> restore wall surface between walk in refrigeration and freezer doors to smooth - durable - non absorbant and easily cleanable
>> replace rear exit door
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: spray bottle cleaner and box of DIPIT cleaner were located in the midst of food items and food service container on work surface between stove and 2 compartment sink
Correction: cleaners are to be stored physically seperate and lower than food , food service equipment and single service items
|
02/04/2013 | Routine | |
significant progress since last inspection ---- where formerly numerous critical violations in several areas there was one critical violation only as to personal beverages, labeling product and cold holding . Continued effort in training staff will continue to reduce these violations. Also continued progress in cleaning .
DIsh person needs to be trained to test dish sanitizer and needs to have test kit available . Also needs to be trained to prime the machine .
- Person in Charge
Observation: managers have taken food manager course but have not registered course completion statements with this office to be CIty of Hampton food managers
Correction: CIty Code requires registration of course completion statements with this office and issued City of Hampton food manager certificate to be posted in public view
Flyer left with manager on duty as to registering
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: peronal beverage , uncovered , located on food service surface
Correction: personal beverages are to be in covered non breakable containers and located only on lower level or preferrably in crew room
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: whole eggs ( top layer ) on ice bath top of egg under counter refrigeration unit IT 48
Correction: eggs are to be maintained at < 41 by insuring ice bath remains surrounding the entire level of contents . Ice had melted and was not surrounding contents
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: 2 packages of ham ( different products ) not labeled as to use period
Correction: label ham packages as to use period
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: >> multiple cracked plastic containers observed
>> several badly chipped plates observed
Correction: >> replace damaged containers and serving plates
- Warewashing - Manual Warewashing, Sink Compartment Requirements (repeated violation)
Observation: over flow seals at 3 compartment sink are missing
Correction: restore to position
- Sanitizing Solutions, Testing Devices
Observation: test strips in office --- and no chlorine test strips in buidling
Correction: provide test strips at dish line and 3 compartment sink line to co- ordinate with each sanitizer ( use of both chlorine and quaternary ammonia )
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >>burger refrigeration drawer gasket split
>> rear exit door at lower portion is split/ corroded
>> trash can housing at dish line is badly cracked
>>vent filter -/ bracket missing at fryer line with signficant opening at right most side
Correction: >> replace split gasket
>> restore surface of exit rear door to smooth - durable - non absorbant and easily cleanable
>> replace trash can cover / housing
>> restore missing vent filter or bracket ---no gaps to be present along the vent filter line
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: dish machine is not deliverng sanitizer
Correction: primed unit mulitple times and finally achieved sanitizer of 100 ppm
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: >> backup / second pancake dispenser unit dirty at spring
Correction: soak and remove debris then clean and sanitize
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: lack of label - timer or any documentation as to how long pancake batter dispenser has been in use
Correction: dispenser use time must be tracked in a verifiable manner ---maximum use period of dispenser is 4 hours --at that time must be washed - rinsed & sanitized > a written chart / dry erase board , grease pencil on side of fry line or timer are ideas for tracking time
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
>> the recess of cabinetry at the far end of the cookline ( both ends )
>> the suprface under the grill
>> the order monitor
>> the old order board
>> the upper interior surface of the egg under counter refrigeration unit
>> the cabinetry of the customer service line dipper well * by salad station *
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned containers are being stacked wet
Correction: allow cleaned equipment to be air dried prior to stacking
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: mixing bowls improperly stored
Correction: store with food contact side down
- Kitchenware and Tableware
Observation: utensils in pitcher on clean equipment storage rack are stored incorrectly
Correction: store with handles upright
- Light Bulbs Protective Shielding (repeated violation)
Observation: light fixture cover missing vent hood over grill
Correction: restore light cover or individually shield each tube
- Physical Facilities in Good Repair (repeated violation)
Observation: >> wall and ceiling along the cookline vent hood is split and peeling
>> the ceiling at the dish machine vent return/ housing is moisture damaged and split -peeling
>> the floor tile grout at the dish machine clean drainboard up against the wall is erroded
>> the wall tile under the 2 compartment sink is buckleed
Correction: >> restore wall and ceiling at the cookline vent hood and in the dish room to be smooth - durable - non absorbant and easily cleanable
>> regrout small sections of erroded grout at the clean drainboard of the 3 compartment sink
>> secure wall tile under 2 compartment sink
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: wall splattered behind siday syrup boxes in storeroom
Correction: clean
|
09/11/2012 | Routine | |
ham and beef cubes in under counter ref, IT 36 & 35
gravy on steam line IT 183
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: observed cracked egg shells thrown back onto cardboard whole egg flat on which remnants on whole shell eggs
Correction: eggs which had observed residue on them and shells thrown
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: observed chicken breast ( with customer impatiently waiting for to go ) off grill at 156-158
Correction: advised to return to grill and cook to > 165 . Returned to grill for more contact time with heat . Taken off grill and temperture at thickest part of breast was 169
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: >>tomato slices / diced tomatoes and pico which had been prepared earlier in the day were on the topline of the prep refrigeration unit at 45 -48
>> french toast mix observed inside refrigeration unit under grill line at 68 (pancake batter beside it was 38 )
>> whole eggs in improper ice bath at the cookline were >60
>> whole eggs in the egg under counter refrigeration unit ( door ajar at the start of the inspection ) were 50 degrees
>> creamer in pitcher sitting on ice at wait station was IT 58
Correction: >> prepared tomato products must be cooled to < 41 prior to placing on the topline of the prep refrigeration unit . ( per manager had been prepped 2-3 hours prior to start of inspection.== placed in walk in refrigeration unit ( 36 degrees ) to cool to < 41 . Advised manager to have the prepared tomatoe products cool down to < 41 before placing on topline of refrigeration unit
>> french toast mix and whole shell eggs thrown out . Frech toast mix cannot sit on the counter during rush periods unless a 4 hour time as a control is used and the 4 hours it is out is documented .
>> whole eggs in ice bath cannot have bottom of container sit on the ice . The ice must surround the level of the eggs in the container
>> creamer thrown out. Creamer pitcher cannot sit on ice but the pitcher must be submerged into the ice the level of the pitcher OR use time wheel on the pitcher with a 4 hour use period and at the end of the 4 hours discard product and wash rinse and sanitize the pitcher
CORRECTED DURING INSPECTION
- Warewashing - Manual Warewashing, Sink Compartment Requirements (repeated violation)
Observation: the overflow seals in 2 of the 3 basins of the 3 compartment sink are not in place
Correction: replace the overflow seals at the basins or replace the entire sink
- Responsibilities of Owner or Proprietor
Observation: facility lacks non smoking sign or no smoking symbol at the entry
Correction: either a sign stating non smoking or the international non smoking symbol to be posted at the entry door or at the hostess stand
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> multiple refrigeration gaskets are split
>> vent filters over fryer have gap between sections
>> rear door rusty / corroded
Correction: >> replace damaged gaskets multiple refrigeration unit doors / drawers
>> adjust vent filters to meet and have solid line of filters--- if bracket / section missing -- replace it
>> replace or install cover plating exterior door to restore door to smooth - durable - non absorbant and easily cleanable surface
- Equipment and Utensils - Good Repair and Calibration
Observation: grill press handle cracked / split
Correction: replace damaged grill press or remove peeling / cracked - split coating on handle
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
>> inside the egg under counter refrigeration unit
>> under the grill line ( accumulated debris at the back portion
>> the vent filters
>> the surface under the unused grill
>> the dead end corner / recess ( all 3 ) at the cookline
>> the interior lower level of the prep refrigeration unit
>> the interior of the grill drawers
>> the old order switch unit over the grill line
>> the dry good shelving
>> the top of the dish machine
Correction: clean surfaces . A deep cleaning of the entire grill line is necessary .
- Equipment and Utensils, Air-Drying Required
Observation: observed cleaned equipment which had been wet stacked
Correction: cleaned equipment is to be air dried prior to stacking
- Plumbing System Maintained in Good Repair
Observation: atmospheric bell removed at the dish machine scrap sink
Correction: repair / replace the part
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: small trash can for paper toweling and food service gloves not provided at each handsink
Correction: provide small trash can at each handsink for disposal of paper toweling and food service gloves
- Light Bulbs Protective Shielding (repeated violation)
Observation: light cover not secured at fixture in vent hood over grill
Correction: secure unit -- if clips are damaged replace the cover
- Physical Facilities in Good Repair (repeated violation)
Observation: >>ceiling peeling / cracked at the edge of the vent hood over the grill line
>> grout erroded 2 compartment sink - dish area
>> tile and wall board ledge not smooth and easily cleanable behind the steamline
Correction: >>restore ceiling in the grill line to smooth - durable - non absorbant and easily cleanable
>> >> regrout floor as needed to eliminate areas where food debris and moisture may accumulate in the depressed areas
>> restore wall behind steamline to smooth and easily cleanble
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> wall behind microwave and fry area splattered
>> floor up against the wall in the dry good areas is dirty
>> floor in the wait area is dirty
Correction: clean
|
05/25/2012 | Routine | |
- Cooling Methods (repeated violation)
Observation: hash brown cartons , hydrated , in walk in refrigeration unit lack 1 inch air space around cartons
Correction: maintain 1 inch air space around hydrated hash browns
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: gravy and sauce sitting in container which were sitting in the steamline were at 121-125
Correction: product is to be in contact with the hot water / boiling water bath to maintain the product temperature . Gravy and sauce heated up to > 170 and put into the steamwell in the correct manner
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: >>whole eggs mounted in pan which was not well set up in ice bath 45 -50 ST and dining room very slow
>> diced and sliced tomatoes in ice bath where ice was bearly touching bottom of container at 45
>> coleslaw topline prep ref, were bottom of container barely touching ice at 45
Correction: Eggs per employee set out just prior to my arrival . Explained that level of ice in an ice bath must surround the contents . About 1/2 of the eggs removed and more ice added
>> ice added to the inserts on the topline of the prep refrigeration unit in which tomatoes and coleslaw were sitting to surround the product to
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: cracked plastic containers observed
Correction: replace cracked plastic containers
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: overflow seal missing sanitize basin of 3 compartment sink
Correction: restore fitting at the sink
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> gasket egg under counter refrigeration unit spli
>> gasket refrigeration drawer with hamburger patties grill line dirty
>> walk in refrigeration door latch broken , which will not allow staff to leave if door closed completely
>> gasket split dairy under counter refrigeration unit wait line
>> gaskets split salad- dessert upright ref, and upright freezer
>> gaskets split wait line under counter 3 door unit
>> hinge cover missing wait line under counter 3 door ref,
>> oven mitt at stove split / torn
>> booth seat torn at CUNNINGHAM drive side
Correction: >> replace split gaskets listed above
>> replace missing hinge cover
>> replace torn oven mitt
>> repair torn booth seat
>> repair latch at walk in ref,
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: >> misc containers of utensils on clean equipment shelving were observed to have food debris / debris in them
>> lemon wedger dirty
>> waffle iron dirty
Correction: clean containers and contents
>>clean lemon wedger
>> clean waffle iron
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: ,microwave ovens upper splatter areas dirty
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
>> the gasket of the under counter egg ref. and the interior back and right side panels
>> the top of the dish machine
>> the stove drip tray
>> lower level of support under microwave oven by fryers
>> the interior lower level under cookline hot hold drawers and the upper hot hold drawer
>> cabinetry under wait line handsink closest to the ice cream chest
>> clean drainboard of the dish machine
>> hot hold ledge at the monitor
Correction: clean
- Outer Openings - Protected
Observation: door frame / door at rear exit damaged at right corner > 1/ 16 inch
Correction: seal rear door / frame to < 1 /16 inch to minimize vermin entry
- Physical Facilities in Good Repair (repeated violation)
Observation: >>floor tile grout erroded at 2 compartment sink and dish machine line
.> >ceiling peeling in the dish room ( both ends )
>>ceiling panel missing over dish scrap sink and plastic panel hanging from ceiling
Correction: >> regrout floors are needed
>> restore ceilings in the dish room to smooth -durable - non absorbant and easily cleanable
>> remove plastic hanging from dish ceiling and restore cover plate
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> walls dish room at dirty drainboard of dish machine dirty
>> floor dirty under fryer drawers and prep refrigeration unit
>> wall dirty dry good storeroom behind soda syrup boxes
>> floor drain dirty at walk in refrigeration units
>>Wall dirty left of vent hood/ fry line
Correction: clean
|
01/30/2012 | Routine | |
improvement observed over past inspections . Keep up the progress !
2012 permit issued at the time of the inspection . Reviewed circumstances in which there is a immediate health hazard and the need to cease food service functions and strongly emphasized employee health policies
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: multiple packages of sauce base in the walk in refrigeration unit had spoilage / mold on them
Correction: all packages were thrown out at the time of the inspection
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: insulated container of creamer sitting on ice bath 48
eggs sitting partially on ice bath 50
Correction: potentially hazardous products are to be maintained at < 41 degrees ,.
Creamer thrown out . Use time as control or maintain in refrigeration unit
eggs set up in correct ice bath to maintain < 41
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: cracked plastic containers observed dish room clean equipment
Correction: thrown out at the time of the inspection
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> vent filter over fryer line missing / or improperly installed due to large gap in the center
>> vent filter in the fryer line seperated / broken
>> walk in refrigeration shelving support leg / frames ( several ) chipped / peeling powder coat with rust on the under surface
>> damaged equipment remaining ( pancake batter dispensers) on clean equipment shelving
>> 2 of 3 gaskets of the under counter refrigeration unit at the wait line are split
>> booth seating at the Cunningham drive side are split / torn
Correction: >> install vent filters so that there is no spacing / gap between filters ( solid line )
>> replace damaged vent filter
>> resurface or replace damaged shelving support frame/ legs of the walk in refrigeration shelving
>> remove inoperable equipment
>> replace damaged gaskets wait line under counter refrigeration unit
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: >> lemon wedger dirty
>> containers of misc.. equipment / utensils on clean equipment shelving are dirty
Correction: clean and sanitize lemon wedger and containers of equipment and their contents
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: utensils (to include pancake dispenser ) have no reference (written or timer ) as to cleaning frequency
Correction: utensils ( to include pancake dispenser ) are to have a written reference or timer in place to establish how long they have been in use. Facility has a 4 hour period to clean and sanitize in use equipment not maintained at < 41 or > 135
Manager to establish sign for times to clean and sanitize equipment / utensils
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: microwave ovens in the kitchen the upper interior surfaces are not clean
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
>> level under the grill lines
>> walk in refrigeration shelving ( mold )
>> backs of the monitors at the cook - wait lines
>> sprayer head and handle at the dish room scrap sink
>> cabinetry in the wait line under the dipper well - tea brewer and at the soup steam wells = coffee brewer
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: to go container lids are stored incorrectly on top of the prep refrigeration unit
Correction: store with food contact covering side down
- Refuse - Using Drain Plugs
Observation: dumpster plug missing
Correction: restore dumpster plug to being intact in the unit
- Light Bulbs Protective Shielding (repeated violation)
Observation: light covers not secured into frame vent hood
Correction: fluroscent light tube fixture covers to be secured into frames
- Lighting, Intensity
Observation: >> light bulb out left end of the cookline vent hood
Correction: restore to operational
- Physical Facilities in Good Repair (repeated violation)
Observation: >> ceiling peeling at the cookline vent hood
>> holes in walls over the steamline ( shelf over steamline ) and at the cookline handsink wall
>> ceiling peeling / blistered over the 3 compartment sink - hot water heater / maintanence room
>> wall paint surface chipped at the dessert / ice cream wall ( left most corner of the wait line )
Correction: >> restore ceiling at the vent hood cookline to smooth- durable - non absorbant and easily cleanable
>> restore ceilings in the dish room ( over 3 compartment sink ) and hot water heater area to smooth -durable - non absorbant and easily cleanble
>> repaint wall at the left end of the wait - service line
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: >> wall of the storeroom left side in area of sugar and ketchup storage is peeling / torn -- stained
> wall left of the fryer vent hood is dirty
Correction: clean ( wall in storeroom may need repainting )
|
10/25/2011 | Routine | |
- Cloths - Wiping Cloths - Use Limitation
Observation: wiping cloth buckets ---using the chemical feeder line in which the concentrate was emtpy
Correction: the wiping cloth buckets are to have correct level of proper concentration
- Cooling Methods (repeated violation)
Observation: reconstitiued hash browns just as I entered the facility to conduct inspection . Upon reaching the walk in refrigeration unit observed that they had not created air space between the cartons
Correction: cartons of reconsituted hash browns when placed in the walk in refrigeration unit are to have 1 inch air space around all four sides to facilitate cooling
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: >> refrigeration drawer contents under the right side grill were > 41 degrees . Products in which temperatures taken
=== ham , shaved chicken portions , turkey and raw chicken breast were 51-55 degrees . ( hash brown in the other refrigeration drawer area were 41 )
>>cheese slices , coleslaw and pico at topline of the prep refrigeration unit were 56-61 degrees ( contents in the interior of the unit were <=41 )
>> whole eggs in ice bath ( ice added when I walked thru the door ) at 76
>> liquid eggs in ice bath 45
>> cut melon at prep sink - table 66
>> unopened pack of soup in prep sink 68
>> whipped butter at wait line upper half ( not being refrigerated at 60 ) the lower half
Correction: >> refrigeration drawers must be able to maintain the product at < 41 . The drawers are to be securely fitting to the frame of the unit ( one was not --hanging open about 1 inch ) . The drawers may also not be held open to facilitate cooks getting product during rush periods ( the heat on the line at the time of the inspection was 98 degrees ) . Open product discarded . Intact packs per manager had not been on the line more than one hour ( restock after the lunch rush ) They were placed in the freezer with ice bags on them )
>> cheese slices placed into freezer - coleslaw and pico thrown out . Staff may not leave the lid open for hours at a stretch
>> eggs and liquid eggs are to be surrounded by ice the height of the product . Whole eggs thrown out
>> melon once removed from the refrigeration unit is to be cut immediately and returned to the refrigeration unit . Once cut to be maintained at < 41 .Thrown out
>> soup once removed from the walk in refrigeration unit where it is required to be thawed is to be reheated and placed on steamline . thrown out
>.> Whipped butter the entire contents is to be surrounded by the level of refrigeration to maintain contents < 41 . Having the top several inches above the level of refrigeration is not acceptable
I will return tomorrow with the print out and check on temperatures of the refrigeration drawers .
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> wait station salad under counter refrigeration unit gaskets are split
>> hinge covers missing wait station under counter refrigeration doors
>> refrigeration drawer under the mashed potatoe hot holding line will not close . Hangs open about 1 inch
>> gasket compromised in the under counter refrigeration unit with the bacon
>> drip tray for the left side grill the right front seam is split
Correction: >> replace damaged gaskets
>> replace missing hinge covers
>> repair the refrigeration drawer that will not close
>> gasket for the bacon realigned at the time of the inspection
>> replace the drip tray
- Equipment - Cutting Surfaces
Observation: wood sandwich boards the corners are worn
Correction: replace the wood sandwich boards if the damage worsens
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: sanitizer at the 3 compartment sink was 0 ppm . Determined that the concentrate container under the sink was out
Correction: replace empty container of contentrate with container that is full . Using mult quats at the facility . The desired concentration of quats is 150-400 ppm
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: observed levered scoop in the " cleaned equipment " which had significant food debris in the under side of the lever
>> fry pans in the cabinetry to the left of the under counter egg refrigeration unit are dirty
Correction: clean
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: microwave oven dirty
Correction: clean microwave oven
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
>> the under counter refrigeration unit with the eggs
>> the under counter refrigeration line under the grill
>> the surface ( tops of refrigeration drawers ) under the grill line *
>> the right corner recess of the grill line
>> the interior of the sandwich prep refrigeration line
>> under the fryers
>> the frame of the fryers
>> the frame of the grills
>> the dessert under counter refrigeration unit
>> the cabinetry under the wait handsink
>> the cabinetry under the soup steamer - second wait handsink
>> the lower recess under the bread hot hold drawer
>> recess under the old fryer line / old freezer drawers
>> vent filters over grill line
>> walk in refrigeration shelving ( first two sections on the right hand side )
>> gaskets of the under counter freezer drawers
Correction: clean clean clean clean clean clean CLEAN
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned equipment was stacked wet
Correction: cleaned equipment is to be air dried prior to stacking
- Kitchenware and Tableware
Observation: soup spoons and dessert / shake spoon stored incorrectly along wait line
Correction: spoons are to be dispensed with the handle upright
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: concrete pad behind the dumpster is erroded and pitted . No longer smooth and easily clean
Correction: restore the dumpster pad to smooth - durable - non absorbant and easily cleanble
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: dumpster rusted out
Correction: have dumpster replaced
- Light Bulbs Protective Shielding
Observation: light fixture covers at the cookline are not secured into position
Correction: secure the covers vent hood fluroscent lighting
- Ventilation - Mechanical Ventilation
Observation: Ventilation is not sufficient to keep cookline free of excessive heat
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
- Physical Facilities in Good Repair (repeated violation)
Observation: >> holes in wall behind - over the cookline microwave oven where wall mounted shelf removed
>> holes in wall over the dessert station where wall mounted equipment has been removed
>> ceiling seam at the edge of the vent hood main cookline is split - peeling
>> base tile molding in the maintanence area is pulling away from the wall and is damaged in the right rear corner
>> grout erroded cookline ( slight ) and in front the the stove - prep sink
Correction: >> .the holes in the walls are to be repaired back to the condition of smooth - durable - non absorbant and easily cleanable
>>restore the ceiling at the vent hood surface to meet requirement of smooth -durable - non absorbant and easily cleanable
>> secure loose base tile in the maintanence room and replace damaged tiles in the same location
>> regrout areas of the floor where grout has erroded and mositure and food debris are acculumating
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> wall behind the steamline - microwave oven is splattered. dirty
>> storeroom floor is dirty
>> cookline floor dirty
>> wall behind / over the prep sink is dirty
>> dish walls ( under drainboard )
Correction: clean
- Pests - Controlling Pests*
Observation: gnats in cabinetry under the soup steamline area
Correction: use approved measures to control insects in the location .
STAFF MAY NOT APPLY pesticides . Only a liscensed pest control operator may apply pesticides
|
07/29/2011 | Routine | |
soups on the hot hold wells 145-165
- Utensils - In-Use - Between-Use Storage
Observation: utensils in hot water bath the water was 128-132
Correction: utensils to be in water bath of > 135
- Food Storage - Clean and Dry Location
Observation: shelving dry good storeroom the supports have collapsed and stock < 6 inches off floor
Correction: stock in the dry good storeroom to be > 6 inches off floor
- Food - Frozen Food
Observation: frozen in the drawer unit under fryers not operating as required. Product in the front half of the drawers 37 -50 degrees
Correction: repair the freezer drawer unit . Throw out product > 41 . Cook thru out more product since would not be of the correct quality to fry once thawed . Service the drawers . Will check on them as I return on the 28th
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: >>ham ( in two pans ) in the refrigeration unit drawer under the cookline 45 and 46 ( hash browns also 45-47 and diced tomatoes 45 )
>> whole eggs placed into the under counter refrigeration unit were > 70 degrees
>> whole eggs and pancake mix in the under counter refrigeration unit left of cookline were 45 -47
>> coleslaw topline sandwich make ref, was 46 degrees
>> frozen foods in freezer drawers ranged from 37 -50
>> creamer in insulated carafe on counter top at 50 degrees
Correction: >> all potentially hazardous products are to be maintained in the refrigeration units at < 41 .
Whole eggs > 70 were thrown out
Eggs and pancake batter were relocated to walk in ref, . Per cook he had his top pans and the door open to the unit for 15 -30 minutes in changing out set up from busy breakfast - lunch period .
>> coleslaw to be thrown out. Mulitple inserts / lids missing along the prep unit topline which while the lid open will allow cold air to leave /warm air to enter . ( NOTE ---lots of condensate in the unit ) Interior of the unit ( bottom ) 40 degrees
>>all product in the refrigeration drawers under the grill line were 45 -48 degrees . Unit must be serviced to bring product temperature to < 41 . Drawers may not be held open during rush periods . Kitchen is HOT . Need to look at adjustment of air conditioning / upgrading air conditioning in the cookline .
I will return on the 28th to check on the refrigeraiton drawer unit as well as the freezer drawer unit
>> thawed freezer product >41 was thrown out .
>> creamer thrown out . Carafe was supposed to have time as a control on the container and did not .
- Cooling, Heating, and Holding Capacities
Observation: refrigeration drawer unit not holding product to< 41. All product temperatures taken ( hams - hash browns and diced tomatoes ) were from 45 to 48
Correction: refrigeration drawers MUST hold product to < 41 . Drawers cannot be held open during rushes
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: over flow drains . screens missing at the 3 compartment sink ( 2 of 3 )
Correction: repair/ restore the over flow unit at the 3 compartment sink
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: >>caulk at the wait line handsink by the ice cream chest is mildewed
>> wait station handsink basin is not sealed with counter at the coffee brewer ./ juice dispenser . Also rough edge at the basin and faucets Water leaking between the basin ad counter and leaking in the cabinetry and may be leaking at the basin edge and faucets
Correction: >> recaulk the wait station handsink caulk
>>seal handsink basin with counter top and faucets to cease water leaking into the cabinetry
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> door handle missing / removed at the under counter refrigeration ( egg ) unit at the cookline
>> gaskets multiple refrigeration drawer unit split
>> wait station under counter refrgeration gaskets split ( 2 of 3 )
>> vent filters fryer vent hood incorrectly position / installed ( large gap ==> 6 inches -- viewed on the left side of the line )
Correction: >> restore handle to the under counter refrigeration unit
>> replace split gaskets
>> vent filters to be installed in a solid line ---not gaps / openings
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: levered scoop ( yellow handled ) missing end cap at the clean dish drainboard
>> lower level bottom microwave oven cracked
Correction: replace scoop or seal hollow handle in an approved manner
>> replace microwave oven
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: fry pans in cabinetry left of egg under counter ref, dirty
waffle irons dirty / encrusted
Correction: clean
- 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 (repeated violation)
Observation: >> the following surfaces are not clean :
>> the fry pan cabinetry
>> the walk in refrigeration shelving of the mildew observed
>> the walk in freezer gasket is mildewed
>> stand with the microwaves ---directly under the microwave and where the stand sits in the counter
>> inside surfaces of the under counter egg ref, cookline
>> the refrigeration drawer unit lower level and the interior of the sandwich make refrigeration unit of the excessive condensate observed
>> the recess / corner right end of the cookline ( right of the flat top grill and left of the waflle irons
>> interior of the inoperable freezer drawer unit
>> exterior of the waffle iron units
>> interior of the LANG convection oven
>> gaskets of the majority of the refrigeration units ( doors and drawers ) and freezer drawers
>> rim single bread drawer left of wait station under counter ref, and lower level of the bread warming drawers by the soup hot hold line
>> all surfaces under and around the grill line
Correction: a deep and through cleaning must be done throughout the facility but especially cookline and cookline line equipment
- Equipment and Utensils, Air-Drying Required
Observation: metal and plastic containers observed stacked while wet
Correction: cleaned equipment is to be air dried prior to stacking
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: single service bases were not stored correctly
Correction: store with food contact side down
- Plumbing System Maintained in Good Repair
Observation: >>leak in dish machine scrap sink drainline
>> apparently slight leak drainline of the dump sink / prep sink cookline
Correction: fix leaking drainlines
- 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 (corrected on site)
Observation: paper toweling out at the wait station handsink closest to the dessert area
Correction: restored at the time of the inspection
- Physical Facilities in Good Repair (repeated violation)
Observation: lloor tile grout erroded at the dish machine line / at the cookline and at the 2 compartment sink
Correction: regrout the floors to eliminate ponding of moisture and debris in the depressions
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: floor drain at the walk in ref, and freezer is dirty
floors dirty / wet at the cookline and in front of the 3 compartment sink
floor dry good storeroom where grits stored is dirty
floor under / behind - up against wall of ice machine is dirty
air return ladies restroom over toilets is dirty
Correction: clean
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: cap / cover missing cookline handsink causing hard to clean hollow recess
Correction: restore cap / cover to faucet
- Pests - Controlling Pests*
Observation: live nymph roach seen cabinetry under dipper well . Many nymphs and several adults seen in the same unit on glue monitoring board
Correction: continue use of liscensed pest control operator and be cleaning throughly to keep roaches under control
- Critical: Toxics - Storage of Toxic Containers*
Observation: >>spray cleaner on ledge at the left side of the cookline ( right of the handsink ) near food service gloves and bread
>> soap and sanitizer cartridges loose on the shelf over the clean dish drainboard
Correction: >> cleaners are to be stored physically seperate and lower than food/ food service equipment and single service product
CORRECTED DURING INSPECTION
|
04/26/2011 | Routine | |
manager advised the cookline is supposed to have an update ./ renovation this year . .All equipment and structural violations are to be corrected at that time
Correctly using time as control for pancake batter
- Cooling Methods (corrected on site) (repeated violation)
Observation: reconstituted hash browns not cooled correctly . Observed with 5 open and reconstituted cartons nestled side by side in case cardboard box they are shipped in
Correction: once reconstituted have cartons have 1 inch air gap around the carton for air cooling / circulation
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: opened packages of ham and turkey in refrigeration drawers under grill line with open date of 1-15 .
Correction: product should have been used or discarded under VDH regulations by 1-21-11.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: the handsink at the wait counter by the soup station the rim of the basin is not smoothly sealed at the faucet mount
Correction: seal the basin/ faucet mount to smooth - durable - non absorbant and easily cleanable
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> the bracket is missing fryer vent line
>> the painted wood utensil hanger / organizer the paint is worn
>> the fryer front plate/ door is missing
>> left ice cream chest lid interior panel is missing ( causing exposed insulation
Correction: >> restore fryer vent line bracket
>> repaint the hanger / organizer
>> restore the fryer front plate
>> replace the ice cream chest interior lid panel or replace the lid
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: old labels remaining on " cleaned " containers
Correction: labels are to be removed on each cleaning
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean :
>> the interior of the convection oven ( spillage )
>> the lower level of the refrigeration drawer line
>> the gaskets of the refrigeration drawers
>> the hard to access recess at the right end of the cookline
>> the surface under the inoperable fryer line
>> the recess/ cabinetry under the left most dipper well wait line >>dish rack runner / edge and the lower level dirty under the wait station area where blender is located
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: single service to go containers improperly stored
Correction: store with food contact side down
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: handsink basin by the 3 compartment sink used as additional counter space
Correction: do not block handsink for any reason . Must be easily accessible to wash hands
- Critical: Plumbing System Maintained in Good Repair
Observation: leaks present at the dipper wells at the wait staton
over flow sections missing 3 compartment sink basins
Correction: seal dipper wells to eliminate leaking
repair the overflows or seal sink basin back
- Light Bulbs Protective Shielding (repeated violation)
Observation: light cover cracked at the ceiling fixture dish room
Correction: replace light cover or individually shield each tube
- Physical Facilities in Good Repair (repeated violation)
Observation: >> wall tile grout deteriorated handsink wall in dish room
>> wall sealant erroded behind steamline
>> grout erroded cookline
>> wall tile damaged ( 2 ) under 2 compartment prep sink
>> wall dry good storeroom peeling / torn at the ketchup / sugar storage location
>> wall tile damaged right wall of mop curb
Correction: >> seal wall tile grout where missing
>> seal wall behind the steam table
>> regrout floor cookline where food debris and mositure is accumulating in the floor where grout removed
>> reseal wall tiles to wall under the 2 compartment sink
>> restore wall dry good storeroom to smooth - durable -non absorbant and easily cleanable
>> restore wall tile mop curb to smooth and easily cleanable
|
01/25/2011 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: dish person observed handling dirty dishes with gloved hands .Employee then handled dirty dishes without removing gloves and cleaning hands ( and putting on new gloves )
Correction: dish person must remember that after handling dirty dishes hands must be washed ( new gloves put on if corporate requirement ) and clean dishes put away .
Dish person can run multiple racks of dishes thru dish washer .
Then clean hands and put away mulitple racks of dishes
- Food - Frozen Food (corrected on site)
Observation: freezer drawer slighlty ajar causing multiple food items ( chicken wings and fingers ) to thaw
Correction: problem solved with drawer and closure of drawer . Thawed product was returned to freezer
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: >>chicken tenders in freezer drawer under fryer IT 47
>> whipped butter on top of wait line was 47
>>PHF product ( ham / sausage and diced tomato ) in ice bath ( improperly set up ) at cookline were 50 -60 degrees
Correction: >>drawer not closing completely. Drawers on left side of the unit contents were frozen . Contents right side in the rear were < 40.
In delving into the unit a pan edge was raised and causing the drawer to hang open about 1/2 inch .
all product in the front halves of the drawers were returned to the walk in freezer to re freeze .
>> maintain whipped butter at < 41 . Minimize the volume of product out to product used in a 4 hour period then discard .
>> ice bath to be set up so that ice surrounds the contents .or have written reference as to 4 hour period the tomatoes / ham and sausage are in use
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: BBQ chicken / deli slice ham and turkey ( open packs ) were not identified with a use by period
Correction: product is to be identified with the required 7 day use period .
- Cooling, Heating, and Holding Capacities (corrected on site) (repeated violation)
Observation: ice bath not properly set up for omelet products and for whole eggs / egg whites and egg beaters
Correction: ice is to surround the contents of the potentially hazardous foods in container in the ice bath
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> the grill refrigeration drawer gaskets are split
>> the face plate of one of the fryers is not in place
>> the cabinetry under the plate dispensers / soup steamer line is corroded and rusted badly
>> the left gasket of the salad prep undercounter ref, , wait line is split
>> the upper cabinetry under the juice - cappuccino unit is mositure damaged
Correction: >> replace damaged gaskets grill line ref, drawers and salad under counter ref, wait line
>> restore cabinetry entire wait line to smooth -durable - non absorbant and easily cleanable
- Equipment and Utensils - Good Repair and Calibration
Observation: levered scoop at dessert area dipper well portion of wait station with desserts missing end cap
Correction: replace levered scoop or replace end cap or seal hollow handle in an approved manner
- Equipment - Cooking and Baking Equipment
Observation: microwave ovens dirty upper splatter area
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surface are not clean :
>> the interior of the prep ref, and ref. drawer unit of condensate
>> the old order toggle unit over the table top flat top grill
>> the sides and face of the table top flat top grill
>> the under side frame of the table top flat top grill
>> the top level of the surface under the table top flat top grill
>> the dish rack under the microwave ovens ( used as palate )
>> the inserts of the freezer drawer unit
>> the cabinetry under the coffee unit / plate dispenser
>> the cabinetry under the plate dispenser - soup steamer
>> the bread hot hold drawer -- rims and lower interior
>> the cabinetry under the dipper well by the soup steamer
>> the cabinetry at the handsink wait line / juice and cappuccino dispensers )
>> glass rack shelving by the ice cream chest
>> stove drip tray
Correction: CLEAN CLEAN CLEAN
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: dumpster in enclosure lid broken
Correction: replace dumpster lid - replace dumpster
- Light Bulbs Protective Shielding
Observation: light fixture covers damaged in the dish - prep area
Correction: replace damaged covers on light fixtures
- Hand Drying Provision
Observation: handsink on the wait counter by soup steamers batteries dead in sensor type dispenser
Correction: paper toweling is to be available at all times . Insure back up batteries available .
- Lighting, Intensity (repeated violation)
Observation: lights out at the vent hood cookline
light ceiling fixture out over sandwich prep ref,
Correction: restore out lighting to operational ( note -lighting to be equal to 50 footcandles under the vent hood or it is considered insufficent lighting )
- Physical Facilities in Good Repair (repeated violation)
Observation: >>the grout along the cookline / prep line - dish room is erroded ( modestly )
>> tile damaged mop curb wall
>> ceiling and wall surface peeling / blistered and the area where wall mounted dessert case located and door frame into kitchen
>> ceiling peeling at the vent hood along the cookline
Correction: >> regrout floor as needed to eliminate areas where moisture and food debris accumulating
>> replace damaged wall tile
>> restore ceiling - wall at the dessert wall ref, to smooth - durable - non absorbant and easily cleanable
>> restore ceiling cookline to smooth -durable - non absorbant and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: floor dirty at floor drain and under cabinetry where plate dispensers located
Correction: clean
- Pests - Controlling Pests* (repeated violation)
Observation: roaches present in the cabinetry of the wait line ( under handsink by cappuccino unit and cabinetry under the plate dispenser unit / soup steamer )
Correction: use liscensed pest control operator in addition the more through cleaning and repair of equipment / structural deficiencies to control - remove roach problem
|
10/27/2010 | Routine | |
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods
Observation: use of syrup container to distribute croutons
Correction: use only a handled non breakable scoop to dispense croutons and the handle to be upright out of contents
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: utensils in pitcher of water at prep refrigeration unit
Correction: utensils may only be in water if the water is circulating ( dipper well ) or mechanically heated ( > 135 ) .
Otherwise stored in dry container . Utensils must be washed / rinsed and sanitized every 4 hours .
- Cooling Methods
Observation: hash browns in walk in refrigeration unit not cooled / cooling properly . Reconsitiuted hash browns on the cardboard case they come in -- there is not 1 inch air space around the containers
Correction: reconsituted hash browns are to positioned with 1 inch air space around containers
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: ham ( sliced thin and thick sliced ) interior of sandwich prep ref, at 45 -52
turkey slices in interior of sandwich prep ref, 45
sausage links in refrigeration drawer cookline 44
egg beaters in container of ice ( just sitting on a thin layer )
Correction: all potentially hazardous products must be held at < 41 .
>> at the time of the inspection the doors of the sandwich prep ref. hung open about 1 inch each . As doors slammed shut they would open out 1 inch . Lid of unit also open
>> the top inserts of the refrigeration line at the cookline ( right of the flat top grill ) were missing . Restored at the time of the inspection .
>>egg beateres thrown out at the time of the inspection .
Egg beaters are to surrounded by ice to maintain at proper temperature .
- Critical: Time as a Public Health Control* (corrected on site)
Observation: creamer and whipped butter at the wait line were not identified with the 4 hour use period as required
Correction: unless in proper ice bath or refrigeration unit the creamer pitcher and whipped butter can be maintained at < 41 they must have 4 hour use period documented at ./ on the product
- Equipment Compartments, Drainage (repeated violation)
Observation: The sandwich prep ref, waste collection compartment is not properly sloped to eliminate pooling water. ( condensate comes out of unit when door opened )
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Cooling, Heating, and Holding Capacities (corrected on site)
Observation: ice bath for egg beaters ./ pasteurized egg not properly set up . Ice bath melted . Egg beaters at 53
Correction: Pasteurized eggs are to be surrounded by ice not merely sitting on a slight bed of ice .
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: handsink faucet not secure at the basin ( is corroded and worn ) at the handsink ( nearest the ice cream -dessert area )
Correction: handsink faucets / gooseneck is to be securely mounted with basin
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> drip tray missing toaster
>> chemical storage wall racks ( under the dish machine ) are corroded and rusty
>> vent filter not in place ( laying flat ) over the stove
>> wait station under counter refrigeration gasket split
>> cabinetry under the plate dispensing unit right of the soup steamers is rusty and corroded
Correction: >> restore drip tray
>> replace chemical storage racks
>> vent filter to lay flat in frame of vent hood
>> replace refrigeration gasket wait line 3 door under counter unit
>> restore cabinetry under the plate dispenser units to smooth - durable - non absorbant and easily cleanable
- Warewashing Equipment, Cleaning Frequency
Observation: dish machine needs deliming and scrap tray needs cleaning
and top dirty
Correction: clean ./ delime dish machine .
Empty scrap tray and clean off top of unit
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: dish machine not delivering observable sanitizer
Correction: dish machine primed at the time of inspection and delivering 100 ppm
- Equipment and Utensils - Good Repair and Calibration
Observation: spatula handle melted
large spoon handle broken off
Correction: replace damaged spatula and spoon
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: the waffle irons are dirty
lemon wedger dirty
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
>> the sautee burners and frame
>> the toaster drip trays
>> the fryer drawer recesses ( both )
>> the steamer line faucet
>> the oil stand at the grill line
>> the hot hold drawers cookline and wait line ( interior bottom and edge )
>> fryer cabinetry
>> under the steam line
>> lower rim / frame of the bread storage racks in the storeroom
>> the cabinetry of the wait line under the handsink - dipper well - juice dispenser
>> the gasket of the wait station 3 door refrigeration unit
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned equipment wet stacked
Correction: cleaned equipment is to be air dried prior to stacking .
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: to - go lids improperly stored ledge at the far wall of the cookline
Correction: lids are to be stored / positioned with food contact side down
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site) (repeated violation)
Observation: handsink block at the wait line ( near the ice cream station )
Correction: handsinks are to be accessible at all times
- Light Bulbs Protective Shielding (repeated violation)
Observation: light lens damaged walk in refrigeration unit closest to the door
Correction: replace damaged light lens / cover
- Outdoor Walking and Driving Surfaces - Graded to Drain
Observation: rear parking / drive area / delivery area ( by Cunningham exit ) is badly potholed
Correction: restore surface to non absorbant and smoothly graded to drain ( concrete or ashphalt )
- Lighting, Intensity (repeated violation)
Observation: >>light out over sautee station
>> light fixture out dish room
>>lighting in general insufficent under vent hood
Correction: >> restore to operational out light fixtures
>> in the event of a change of owner or remodel upgrade lighting under the vent hood to be equal to 50 footcandles
- Physical Facilities in Good Repair (repeated violation)
Observation: >> ceiling tile at edge of vent hood cookline peeling
>> dish light covers damaged / stained
>> mop curb wall at stainless plate seperated
>> cookline floor grout erroded
Correction: >> restore ceiling at cookline vent hood to smooth - durable - non absorbant and easily cleanable
>> replace dish room light fixture covers
>> seal mop curb wall
>> regrout cookline were grout erroded to prevent ponding of food debris and mositure
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> pass thru ledge at the cookline ( right side ) to the wait side is dirty ( oil )
>> the exterior of the vent hood is dirty
>> the walk in refrigeration floor under the mats (especially closest to the door ) is dirty
>> the dish room floor and floor at the 3 compartment sink is dirty
>> the stoeroom door is dirty / stained
>> the floor drain at the wait line handsink by the juice dispenser and dipper well
>>
Correction: clean
( repaint storeroom door )
- Pests - Controlling Pests*
Observation: live roach observed wait handsink ( ice cream side ) . Dead roaches observed cabinetry under dipper well
Correction: Per MOD they have had an increase in the numbers of roaches . ECOLAB coming repeatedly and have closed and fogged too .Exterminator was present on previous evening .
|
08/03/2010 | Routine | |
Restaurant representatives - add corrected or new information about Denny's Restaurant, 1040 W Mercury Blvd., Hampton, VA 23666 »