All food temperatures taken were internal unless otherwise noted.
- Person in Charge
Observation: Missing registered certified food managers certificate.
Correction: Register certified food manager certificate at Hampton Health Department 1320 La Salle Ave.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located adjacent to pizza make table 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 dust pan preventing its use.
|
01/21/2016 | Routine | |
All food temperatures taken were internal unless otherwise noted.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensil for cornmeal was improperly stored between uses.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat chicken wings in the pizza prep. table were not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the pizza prep. table
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment had has accumulations of grime and debris:
>>Exterior of food containers are soiled.ex cornmeal container.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station adjacent to the pizza make table was being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
|
06/08/2015 | Routine | |
All food temperatures taken were internal unless otherwise noted
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensil in cornmeal container was improperly stored between uses.Handle not stored upright in container.
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.
- Temperature Measuring Devices
Observation: There were no temperature measuring devices located in the pizza preparation unit and reach-in unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the( exterior ) cornmeal container 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.
|
02/24/2015 | Routine | |
All food temperatures taken are internal unless otherwise noted.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: According to the ""consume by"" date on the prepared ready-to-eat beef in the refrigerator, the food should have been discarded Aug.23
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: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The commercially processed ready-to-eat beef in the refrigeration unit was not discarded by the ""consume by"" date.
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.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The adhesive seal for the front handsink is cracked and has gaps in the adjoining walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>>Cornmeal storage container was soiled.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Cove molding on the bottom of the walls has gaps throughout the facility and is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning:
>>Walls adjacent to the pizza preparation are in need of cleaning.
>>Floor in the backroom near the exit sign was soiled
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Pests - Controlling Pests*
Observation: Ants were observed crawling up the wall adjacent to the pizza preparation area.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
|
07/24/2014 | Routine | |
All food temperatures observed are internal.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the wire carts 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.
- Equipment and Utensils, Air-Drying Required
Observation: Wet containers, pans and sandwich mats stored wet on shelf.
Correction: All food containers must be air-dried before storing on shelves.
- Handwashing - Using a Handwashing Lavatory
Observation: Employee placed personal beverage cup in the handsink.
Correction: Employee removed cup from handsink. Handsink is to be accessible at all times,.
- Refuse - Covering Receptacles
Observation: Dumpster doors open when not in use.
Correction: Close doors of dumpster in between use.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the back door outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of imitation butter not stored separately from sanitizers.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from food
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: QUAC sanitizer in three compartment sink concentration greater than 500 ppm.
Correction: Utilize only QUAC concentration that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces.
|
12/06/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Facility does not have a Certified Food Manager.
Correction: Ensure there is at least one employee who has taken the Certified Food Manager course and once completed has registered that certificate with the health department.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: following seals/caulking in need of repair
>>handsink by 3-vat sink
>>mops sink moldy
Correction: repair/replace
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>racks peeling make table
>>pizza cut table leg broken
Correction: repair
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>racks with pizza boxes and sauces
>>racks above dough prep table
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: following issues observed
>>clean dishes stored on floor in front of clean dish racks
>>aluminum pan s not inverted above make line
Correction: Ensure all single serve and dishes are stored in a area 6" off the ground, in an area not subjected to splash, inverted, or covered to be contamination of the food contact surface.
- Lighting, Intensity
Observation: Light in walk-in refrigerator is not sufficient.
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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>wall behind 3-vat sink
>>wall back by Artisan pizza prep table, back by pizza boxes
>>wall behind dough table right of make table
Correction: clean
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Oven cleaner stored above pizza make table.
Correction: Containers of oven cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
02/08/2013 | Routine | |
- Critical: Demonstration of Knowledge*
Observation: Facility does not have a Certified Food Manager "CFM.
Correction: At least one person must have a CFM Cert. from a approved food safety course. The person must be a full time employee and the Cert. must be registered with the health department.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: following seal/caulking in need of repair
>>mopsink
>>3-vat
Correction: repair/replace
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>pizza prep table leg, table leaning
>>racks rusting/peeling pizza prep table
Correction: repair
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>dry storage shelves
>>racks over pizza sauce/prep area right of make table
Correction: clean
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Lighting, Intensity
Observation: following lights observed not working
>>over make table
Correction: repair/replace
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>wall right of dry storage racks with sauces
>>wall dirty/stained around mopsink
>>wall behind washmachine
>>wall dirty under and behind 3-vat
Correction: clean
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
12/06/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Person in Charge
Observation: Facility does not have a certified food manager.
Correction: Per Hampton City code facility must have at least one person who has taken a certified food safety course. Once taken and passed it is up to the new certified food manager must register the certificate with the health department. Register at 1320 LaSalle Ave in Hampton.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Racks with food in walk-in not 6" off the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken "54-55" and pine apple "55" in up right fridge across from make table holding at improper temperature.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: following sinks seal/caulking in need of repair
>>mopsink
>>3-vat
>>handsink left of make table
Correction: repair/replace
- Equipment and Utensils - Good Repair and Calibration
Observation: Multiple plastic containers edges cracked.
Correction: Discard, replace or repair
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>racks across from pizza boxes back room
>>racks walk-in
>>pizza holder by handsink left of make table
>>racks with pizza pans right of make table
Correction: clean
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>holes in wall above handsink by 3-vat sink
>>wall heavily stained behind washmachine
>>leg damaged prep table across from oven
>>racks peeling make table
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>wall around mopsink
>>wall under 3-vat sink
>>wall right of racks with seasoning
>>floor behind dryer
Correction: clean
|
08/14/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Bottom racks walk-in not 6" off the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: following sinks seal/caulking damaged
>>3-vat
>>mopsink moldy
Correction: repair
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>racks walk-in rusted
>>prep table across from oven leg loose, uneven
>>gasket torn pizza prep table
Correction: Repair
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>rack with sauces and canned goods
>>racks right of make table
Correction: clean
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>floor grout eroded throughout facility
>>holes behind handsink left of 3-vat sink
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>wall behind pizza prep
>>wall behind and under 3-vat sink
Correction: clean
|
05/04/2012 | Routine | |
All temperatures are internal unless otherwise noted.
2012 health permits issued at time of inspection review, also went over back of permit with person in charge.
- Food Storage - Clean and Dry Location
Observation: Bottom racks walk-in not 6" off the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Temperature Measuring Devices
Observation: No thermometer present in following refrigeration units
>>Ascend 2 door
>>make table
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: following handsinks seal/caulking damaged
>>handsink by 3-vat sink
>>front handsink
Correction: repair
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>racks walk-in rusting
>>prep table across from oven uneven
>>gasket walk-in torn
Correction: repair
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>small prep table back by pizza boxes
>>racks with unfolded pizza boxes
>>racks walk-in
>>rolling cart
>>racks right of make table
>>racks in Ascend 2 door fridge
Correction: clean
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>holes wall above chemicals right mopsink
>>holes in wall behind heat waves
>>floor grout eroded throughout facility
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>wall dirty around mopsink
>>wall dirty behind 3-vat
>>wall dirty behind handsink rest-room
>>wall dirty behind oven
>>wall dirty behind dough station/make table
Correction: clean
|
02/02/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Person in Charge
Observation: Hampton food certificate not displayed for public view.
Correction: Must display Hampton food certificate at all times. If original copy cannot be found the Certified Food Manager (CFM) must obtain a copy fro the Hampton health department located at 1320 LaSalle Ave.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cheese wrapped in paper towel make table.
Correction: Paper towel is not an approved food contact surface. food contact surfaces must be smooth and nonabsorbent.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Slicer blade bent/chipped in clean dish storage back by 3-vat.
Correction: repair/replace
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
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: Following in need of repair
>>racks rusting make table - ends left side
>>leg broke prep table with spices and sauces, table used fro cutting
Correction: Repair
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>racks with spices back dry storage
>>pizza tray holder left of make table
>>racks with pizza boxes
>>racks in walk-in
>>shelf with spices and sauces over pizza cutting area
>>pizza prep inside base
Correction: clean
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Hot water knob front handsink leaks when on.
Correction: repair
- Lighting, Intensity
Observation: Light out in 2 door up right refrigeration unit
Correction: repair/replace
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>hole in wall behind racks with unfolded pizza boxes
>>holes wall above heat wave racks
>>grouting throughout eroded
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>wall behind 3-vat
>>wall mopsink
>>wall handsink by 3-vat
>>wall behind oven
>>floor behind and between washer/dryer
>>wall behind make line
Correction: clean
- Pests - Controlling Pests*
Observation: Excessive flies observed in kitchen.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead or trapped insects were found in the control device
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
|
09/13/2011 | Routine | |
Did a walk through of the facility, observed several broken cove tiles and holes in wall, seal to prevent insects and rodents. Area behind make table needs attention roaches on wall and floor, coming from base tiles. Address issue by no later then 6/12/11. Clean walls and floor to prevent debris build-up.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Pizza mesh trays stored next to mop sink
Correction: Store utensils and equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Critical: Pests - Controlling Pests*
Observation: Roaches and ants observed in several locations throughout facility.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
|
05/12/2011 | Complaint | |
All temperatures are internal unless otherwise noted.
- Critical: Demonstration of Knowledge*
Observation: Facility does not have a certified food manager.
Correction: Each facility is required to have a CFM and that CFM must register his/her cert with the health department.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Pizza slicer blade chipped and pitted.
Correction: Replace
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the pizza prep and 2 door up-right.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: following seals/caulking in need of repair
>>seal 3-vat
>>sink rest-room
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>gasket torn drink refrigeration unit
>>leg broke prep table with spices and sauces, table used for cutting
Correction: Repair
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Sanitizer 3-vat was measured at 400 ppm.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: following in need of repair/replacing
>>slicer handle was observed melted
Correction: Discard, replace or repair
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: pizza slicer and other utensils stored by 3-vat.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>pizza prep gaskets
>>racks in walk-in
>>shelf with spices and sauces over pizza cutting area
>>pizza prep inside base
>>gaskets top of 2 door reach-in
>>floor racks left of oven
Correction: Clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Pizza mesh trays and other food containers observed next to mopsink.
Correction: Store food contact utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located in the back by the 3-vat is 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 tray and utensils preventing its use.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Faucet loose mopsink
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
.>>wall damaged right of walk-in
>>metal wall paneling loose behind oven
>>vent loose dry storage/dish room
>>ceiling tile damaged rest-room
>>wall panel loose rest-room right of toilet
>>holes wall above heat wave racks
>>base tile across from walk-in cracked
>>grouting throughout eroded
>>base tile cracked across from office
>>base tile right of clean dish rack cracked
>>tile missing under clean dish rack
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>wall under and behind 3-vat
>>wall mopsink
>>wall handsink by 3-vat
>>wall behind oven
>>wall handsink front
Correction: clean
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemicals stored next to clean dishes right of 3-vat.
Correction: Chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment, Round Up weed killer observed.
Correction: Remove unnecessary poisonous or toxic materials.
|
04/11/2011 | Routine | |
All temperatures are internal unless otherwise noted.
Must register CFM with the Hampton health department.
- Person in Charge (repeated violation)
Observation: Manager or PIC has not registered his/her food cert. with the Hampton health department.
Correction: Must have a certified food manager at the facility and register with the health department at 1320 LaSalle Ave.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the pizza prep.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: following seals/caulking in need of repair
>>seal 3-vat
>>sink rest-room
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: following in need of repair
>>gasket torn drink refrigeration unit
>>leg broke prep table with spices and sauces, table used for cutting.
Correction: Repair .
- Equipment and Utensils - Good Repair and Calibration
Observation: following in need of repair/replacing
>>slicer handle was observed melted
>>outside edges plastic container cracked
Correction: Discard, replace or repair
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>pizza prep gaskets
>>racks dry storage
>>racks in walk-in
>>racks right of pizza prep table
>>shelf with spices and sauces over pizza cutting area
>>sauce trays
>>pizza prep inside base
>>gaskets top of 2 door reach-in
Correction: Clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Pizza mesh trays and other food containers observed next to mopsink.
Correction: Store all food contact containers in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Plumbing System Maintained in Good Repair
Observation: Faucet loose mopsink.
Correction: Repair and maintain all plumbing components and fixtures.
- Lighting, Intensity (repeated violation)
Observation: Light out in front of office.
Correction: Repair
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>tile missing under clean dish rack
>>base tile right of clean dish rack cracked
>>base tile cracked across from office
>>grouting throughout eroded
>>base tile across from walk-in cracked
>>holes wall above heat wave racks
>>wall tile loose rest-room right of toilet
>>ceiling tile damaged rest-room
>>vent loose dry storage/dish room
>>hole in wall dry storage rack
>>metal wall paneling loose behind oven
>>wall damaged right of walk-in
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: following in need of cleaning
>>vents throughout the facility
>>wall under and behind 3-vat
>>wall mopsink
>>wall handsink by 3-vat
Correction: clean
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
12/07/2010 | Routine | |
All temperatures are internal unless otherwise noted.
- Person in Charge (repeated violation)
Observation: Manager has not registered his/her food cert. with the health department.
Correction: Must have a certified food manager at the facility and register with the health department at 1320 Lasalle Ave.
- Food Contact Surfaces - Cleanability*
Observation: following in need of repair/replacing
>>cracked plastic food containers
>>slicer(s) with chipped blades
Correction: Replace
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the pizza prep table.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The seal/caulking on the 3-vat is molded and cracked.
Correction: repair
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>gasket torn on drink refrigeration unit
>>walk-in door damaged by foot lever
Correction: Repair
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: Slicer handle was observed melted.
Correction: Discard, replace or repair
- Non-Food Contact Surfaces
Observation: following in need of cleaning
>>sides of prep table
>>pizza prep gaskets
>>racks dry storage
>>racks in walk-in
>>old labels on plastic food containers
>>racks 2 door reach-in
>>racks right of pizza prep table
>>hood filters
>>shelf with spices and sauces over pizza cutting/boxing area
Correction: Clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the back handsink by left of the 3-vat.
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.
- Lighting, Intensity (repeated violation)
Observation: Two lights out over pizza boxes.
Correction: replace
- Physical Facilities in Good Repair
Observation: following in need of repair
>>tile missing under clean dish rack
>>base tile right of clean dish rack cracked/broken
>>base tile cracked across from office
>>grouting throughout the facility eroded
>>base tile across from walk-in cracked
>>coving missing left of rest-room
>>coving behind washer/dryer loose
>>base tile under 3-vat seal damaged
>>base tile damaged by coca-cola refrigeration
>>holes in wall above heat wave racks
>>holes in wall above washing machine and dryer
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: following in need of clean
>>wall under city map
>>vents throughout the facility
>>floor, wall by oven
>>wall under and behind 3-vat
>>wall mopsink
>>wall handsink by 3-vat
>>under pizza boxes
>>wall by handsink left of pizza prep
Correction: clean
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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08/10/2010 | Routine | |
Restaurant representatives - add corrected or new information about Domino's #4308, 602 Lasalle Ave., Hampton, VA 23669 »