No food preparation at time of inspection.
- Physical Facilities in Good Repair
Observation: Ceiling tile section missing in back storeroom.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/18/2015 | Routine | |
All temperatures taken internally.
- Person in Charge (repeated violation)
Observation: Hampton CFM does not work full time in the facility.
Correction: Register the ServSafe, or equivalent certified food managers certificate, with the HHD/Environmental Health office at 1320 Lasalle Ave. The CFM must be a full time employee in the facility.
- Temperature Measuring Devices
Observation: There were no temperature measuring devices located in the make table and in the reach in cooler near the registers.
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 - Cutting Surfaces (repeated violation)
Observation: The cutting board in the kitchen is 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, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items stored on the floor.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
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
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Chemical bottles stored on the hand sink.
Correction: Remove from the hand sink area.
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04/10/2015 | Routine | |
All food temperatures taken are internal unless otherwise noted.
- Person in Charge (repeated violation)
Observation: Expired Hampton certified food manager's certificate posted .
Correction: Register and post valid certified food manager's certificate
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Torn door gasket was observed on front reach-in unit.
Correction: Repair or Replace
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board on the sandwich unit was 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of sanitizing solution were stored adjacent to food items on front counter.
Correction: Toxic Containers must be located in an area that is not adjacent or above food, equipment, utensils, linens or single service items.
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10/06/2014 | Routine | |
All temperatures taken are internal unless otherwise noted.
- Person in Charge
Observation: Certified food manager's registration for Hampton Health Department expired 11-Jan-2014
Correction: Renew registration of certified food manager with Hampton Health Department
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Eggs cold holding 57*F at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Manager discarded eggs from breakfast.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Various food equipment was observed in a state of disrepair and damaged.ex. spatulas
Correction: Replace equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the food equipment replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the bagel oven was observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the bagel oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attraction of insects when not in use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of refrigerator gaskets throughout the facility have 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.
- Physical Facilities in Good Repair
Observation: Ceiling tile is damaged and not maintained in good repair. Cardboard is used to replace missing and damaged panels.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/26/2014 | Routine | |
All temperatures are internal unless otherwise noted.
- Food Storage - Clean and Dry Location
Observation: Sugar stored on the floor back by storage racks.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Seal/caulking on 3-vat not present.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Cutting board prep table is 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 (repeated violation)
Observation: following in need of cleaning
>>old labels plastic containers, remove
Correction: clean
- Lighting, Intensity
Observation: Light out over racks with cups.
Correction: repair/replace
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12/20/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Seal/caulking on 3-vat sink missing.
Correction: Seal to prevent water from getting behind sink.
- Equipment - Good Repair and Proper Adjustment
Observation: Mini Delfield front gasket torn.
Correction: repair
- Non-Food Contact Surfaces
Observation: Old labels on plastic food containers.
Correction: remove
- Equipment and Utensils, Air-Drying Required
Observation: Plastic food containers stacked wet after cleaning.
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.
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09/05/2012 | Routine | |
All temperatures are internal unless otherwise noted
- Equipment - Cutting Surfaces (repeated violation)
Observation: Prep table cutting board is heavily scratched/scored
Correction: Resurface or replace
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05/01/2012 | Routine | |
- Utensils - In-Use - Between-Use Storage
Observation: Spoon was observed stored in standing water
Correction: Store in use utensils in running water or on clean food contact surface if the utensils are changed every 4 hours
- Utensils - In-Use - Between-Use Storage
Observation: Spoon handle stored in the contents of sugar
Correction: Store the spoon with handle outside of the contents
- Equipment - Cutting Surfaces (repeated violation)
Observation: Make table cutting boards to scratched and scored
Correction: Resurface or replace the cutting board so that it is smooth, durable, and nonabsorbent
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Ice machine is dirty
Correction: Clean and maintain
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Coffee filters are stored with food contact surface unprotected
Correction: Store in packaging or in a covered container
- Kitchenware and Tableware
Observation: Stir sticks are not dispensed in a manner that protects them from potential contamination
Correction: Use individually wrapped stir sticks or other approved methods of dispensing.
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12/27/2011 | Routine | |
All food temperatures are internal.
- Temperature Measuring Devices
Observation: The thermometer in the low boy refrigerator at the front counter was not located in the warmest part of the refrigerator.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment - Cutting Surfaces
Observation: The cutting board along the make table is 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 board to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: The gaskets for the refrigerator drawers need to be cleaned out.
Correction: Clean.
- Equipment and Utensils, Air-Drying Required
Observation: Lexan 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 (repeated violation)
Observation: Single service coffee filters were stored unprotected.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- 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.
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08/24/2011 | Routine | |
All food temperatures are internal.
2011 permit issued, Post in public view
Emergency Hazards and employee health policy reviewed.
- Person in Charge
Observation: Facility has an employee who has completed a certified food manager course but has yet to register with the city of Hampton.
Correction: Bring the certificate and ten dollars to the environmental health office at 1320 lasalle Ave. Hampton VA 23669. A repeat of the violation will result in a Notice of Repeat Violation.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Sugar bin was labeled but was not readily visible.
Correction: Label both sides of the sugar bin or ensure that the side with the label is in plain view.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Milk was observed in the undercounter refrigerator at the front with a sell by date of December 31.
Correction: Discard the milk. Ensure that employees discard the milk 4 days after the suggested sell by or use by date.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: The large coffee filters were stored unprotected from potential contamination.
Correction: Store the filters in their original packaging or in an approved container.
- Critical: Plumbing System Maintained in Good Repair*
Observation: Sprayer at the 3 vat sink is leaking.
Correction: Repair.
- Physical Facilities in Good Repair
Observation: There are a couple of ceiling tiles out of place in the back.
Correction: Install ceiling tiles in the missing areas.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors under the front hand sink and the sugar bin in the back need cleaning.
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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01/06/2011 | Routine | |
Interim permit issued.
- Person in Charge
Observation: Facility has an employee who has completed a certified food manager course but has yet to register with the city of Hampton.
Correction: Correction: Bring the certificate and ten dollars to the environmental health office at 1320 lasalle Ave. Hampton VA 23669
- Hand Drying Provision
Observation: No disposable towels were provided at the hand sinks.
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 - Cleaning Frequency and Restrictions
Observation: The floor in the back needs cleaning.
Correction: clean.
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12/10/2010 | Routine | |
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