All food temperatures taken were internal unless otherwise noted.
- Critical: Demonstration of Knowledge*
Observation: Missing a certified food manager. No one has completed a SerSafe or equivalent course.
Correction: Obtain a certified food managers certificate and register certificate with Hampton Health Department at 1320 La Salle Ave
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.Unidentified bottles of water on counter.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sausages *109*F,*110*F and 92*F were hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices
Observation: Missing properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged.
>>Exhaust hood was malfunctioning during inspection.
>>Gaskets on make table were damaged.
Correction: Repair equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The handwashing facility was blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the wiping cloth in the sink and tall crate of sodas preventing its use.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory .
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 in exhaust hood was not working.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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11/02/2015 | Routine | |
All food temperatures taken were internal unless otherwise noted
- Person in Charge
Observation: Missing registered certified food manager for the facility.
Correction: Register certified food managers certificate with Hampton Health Department at 1320 La Salle Ave.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the wooden skirt was not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Reseal or paint wood
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Ice build-up was observed in freezers a condition that prevents necessary maintenance and easy cleaning.
Correction: Defrost freezers to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability .
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility was blocked, preventing access by employees for easy handwashing. Towels were stored in the handsink
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the towels preventing its use.
- Critical: Plumbing System Maintained in Good Repair
Observation: Hot water was not available for the handwashing sink.
Correction: Plumbing systems and components shall be maintained in good repair.
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03/09/2015 | Routine | |
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