All temperatures were taken internally unless otherwise noted.
- Person in Charge
Observation: Establishment does not have a Hampton registered certified food manager.
Correction: Obtain the Hampton CFM at the Hampton Health Department.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee was witnessed cracking and eggs and donning a new pair gloves without was hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Butter 80*F- 85*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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Clean and sanitize cups were found stored on cloth linens.
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 cloth linen in this manner.
- Equipment Compartments, Drainage (repeated violation)
Observation: The make table waste collection compartment is not properly sloped to eliminate pooling water. Towels are being stored in the compartment to soak water up from the surfaces.
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 and Utensils, Air-Drying Required
Observation: Drinking cups 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 (corrected on site)
Observation: Soup ladle and cups were observed stored unprotected at the customer seating area..
Correction: Store utensils and tableware in a manner to protect from contamination until used.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station locate on the cookline is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
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12/15/2015 | Routine | |
All temperatures were taken internally unless otherwise noted.
- Critical: Food Contact with Equipment and Utensils*
Observation: Employee observed cracking raw eggs and then handling equipment and ready to eat foods.
Correction: Change gloves in between task that would contaminate ready to foods or equipment.
- Food Storage - Clean and Dry Location
Observation: Onions stored on the floor.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment Compartments, Drainage
Observation: The Expo make table bottom compartment was observed with pooling water. Towels are being used to soak up the pooling water.
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.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- 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
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06/17/2015 | Routine | |
All temperatures were taken internally unless otherwise noted.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed turkey, ham, and bologna in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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 - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of plates and food storage containers were being washed and rinsed without being properly sanitized.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Critical: Toxics - Conditions of Use* (repeated violation)
Observation: Pesticides are not being applied by a certified applicator. raid found on the premises.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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03/09/2015 | Routine | |
Cutting Boards on the make tables are heavily scored and soiled. EHS recommends that the surfaces of the cutting boards be resurfaced or replaced.
All temperatures were taken internally unless otherwise noted
- Person in Charge
Observation: Facility does not have a Hampton registered certified food manager. Serv Safe certificate has been obtained by the PIC.
Correction: Obtain a Hampton certified food manager certificate at the Hampton Health Department by showing proof of completion of a serve safe course or equivalent course and a $10.00 fee.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation and before donning a new pair of gloves.
Correction: Instruct food employees to clean their hands before donning a new pair of gloves.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Serving spoons used to dispensing gravy were found stored on absorbent and soiled paper on the cook line.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Wiping clothe was observed stored on the cutting boards of the make tables.Sanitizing bucket was not set up at the time.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed in the refrigeration unit was not properly dated for disposition after opening.
1) Roast beef and Bolonga in the reach-in unit.
2) Ham in the make table.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Asterisk were placed beside egg products on the menu.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Correction:
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the bottome of the make table located next to the grill.
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.
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11/19/2014 | Routine | |
All temperatures were taken internally unless otherwise noted.
A temporary permit is issued and will expire in 30 days. A follow-up inspection shall be conducted on or around September 18, 2014. All violations shall be corrected/addressed at that time for formal permit issuance.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed ham in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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 - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink at the cookline is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>> Light covers
>> Vent covers
>> Ingredient shelf adjacent to Double door cooler.
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 at the cookline is being used as a dump station. Ice from cups was observed in the sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Pesticides are not being applied by a certified applicator. Raid which is a home used pesticide was found on the premises.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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08/11/2014 | Routine | |
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