No PHF/TCS foods in the refrigerator at time of inspection. No violations noted.
No violation noted during this evaluation. | 08/12/2015 | Risk Factor | |
All temperatures taken internally.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed food 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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: 2 compartment sink not sealed to the wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
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: Floor tile missing near the stove.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/13/2015 | Routine | |
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Critical: Handwashing Lavatory* (repeated violation)
Observation: There is no handwash lavatory in the kitchen, preventing routine handwashing by food workers.
Correction: Install an additional handwash lavatory in the kitchen to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Physical Facilities in Good Repair
Observation: Section of flooring missing, near the oven.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/21/2014 | Routine | |
Note: All temperatures are internal unless otherwise noted. This is a risk based inspection to see facility and equipment issues, see last inspection.
If there is a change in ownership or remodel, facility will be required to come up to current code. This may include the addition of a handsink, 3 compartment sink and other equipment.
No violation noted during this evaluation. | 08/07/2013 | Risk Factor | |
All temperatures are internal unless otherwise noted.
- Person in Charge
Observation: The Certified Food Managers certificate expired 12/3/2012.
Correction: Bring Serve Safe Certificate to 1320 Lasalle Ave, Environmental Health and re-register as a Certified Food Manager. The cost is $10.00.
- Critical: Handwashing Lavatory* (repeated violation)
Observation: There isn't a handwashing sink installed. Employee's are using the 2 compartment sink.
Correction: In the event in a change of ownership or a remodel a hand washing sink must be installed.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: The outdoor refuse container is stored on absorbent material.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Light Bulbs Protective Shielding (repeated violation)
Observation: The homestyle refrigerator light bulb is missing its shatter proof cover.
Correction: Replace cover or install a shatter proof light bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: The wall paper behind the sink is damaged.
Correction: Repair. All surfaces should be durable, smooth, easy to clean and non absorbable.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead insects were observed in the 4 light fixtures in the food prep area.
Correction: Clean.
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01/11/2013 | Routine | |
All temperatures are internal unless otherwise noted
- Equipment - Good Repair and Proper Adjustment
Observation: Strainer damaged
Correction: Repair/replace
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Interior of bulk ice machine is dirty
Correction: Clean and maintain
- Critical: Handwashing Lavatory* (repeated violation)
Observation: Facility does not have a handwashing sink, employees are using 2 compartment sink
Correction: In the event of a change in ownership or remodel a handsink must be installed
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The outdoor refuse container is stored on absorbent material.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Light Bulbs Protective Shielding
Observation: Light shield in homestyle refrigerator is missing
Correction: Replace or install a shatter proof bulb
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall paper at soap dispenser is damaged
Correction: Repair/replace
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10/09/2012 | Routine | |
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more hand sinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment.
- Warewashing - Manual Warewashing, Sink Compartment Requirements (repeated violation)
Observation: facility lacks a 3 compartment sink.
Facility has a scrap sink / a dish machine and a 2 compartment sink .
Facility has permit for pre packaged commercially prepared products or menu items that will not generate equipment that must be cleaned and sanitized.
Correction: Facility may work with foil pans and plastic utensils that are thrown out after production / service .
Such as menu featuring hot dogs / chips / salad /
hot dogs baked in foil pan ./ chips out of bag / / bagged salad with ranch dressing from squeeze bottle.
Foil tray thrown out after meal.
That meets the restrictions placed on the facility .
+++++ facility is planning on putting in a permitted kitchen .
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces need cleaning:
- Freezer gaskets
- roller cart next to stove
Correction: clean.
- Critical: Handwashing Lavatory* (repeated violation)
Observation: Facility does not have a separate sink designated for hand washing.
Correction: In the anticipated remodel of the kitchen to become fully permitted cookling / serving kitchen a seperate handsink is to be installed
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are in poor repair:
- Floor is ripped to the left of the oven
- Wall paper is torn behind the 2 compartment sink.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor under the stove needs cleaning.
Correction: clean.
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10/20/2011 | Routine | |
All food temperatures are internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment.
- Warewashing - Manual Warewashing, Sink Compartment Requirements (repeated violation)
Observation: facility lacks a 3 compartment sink.
Facility has a scrap sink / a dish machine and a 2 compartment sink .
Facility has permit for pre packaged commercially prepared products or menu items that will not generate equipment that must be cleaned and sanitized.
Correction: Facility may work with foil pans and plastic utensils that are thrown out after production / service .
Such as menu featuring hot dogs / chips / salad /
hot dogs baked in foil pan ./ chips out of bag / / bagged salad with ranch dressing from squeeze bottle.
Foil tray thrown out after meal.
That meets the restrictions placed on the facility .
+++++ facility is planning on putting in a permitted kitchen .
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The 2 compartment sink 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.
- Equipment - Good Repair and Proper Adjustment
Observation: One of the cabinet drawers are broken.
Correction: Repair.
- Non-Food Contact Surfaces (repeated violation)
Observation: The stove drip tray needs cleaning.
Correction: clean.
- Critical: Handwashing Lavatory* (repeated violation)
Observation: Facility does not have a separate sink designated for hand washing.
Correction: In the anticipated remodel of the kitchen to become fully permitted cookling / serving kitchen a seperate handsink is to be installed
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing sink.
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 sinks to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are in poor repair:
- Floor is ripped to the left of the oven
- Wall paper is torn behind the 2 compartment sink.
Correction: Repair.
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04/08/2011 | Routine | |
All food temperatures are internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment.
- Person in Charge
Observation: facility has an employee who has taken the cfm course but has yet to register with the city of Hampton.
Correction: Bring proof of completion of the course and 10 dollars to the environtmental health office at 1320 Lasalle Ave. Hampton VA 23669.
- Utensils - In-Use - Between-Use Storage
Observation: Ice scoop was stored with the handle in the contents of the ice.
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.
- Warewashing - Manual Warewashing, Sink Compartment Requirements (repeated violation)
Observation: facility lacks a 3 compartment sink.
Facility has a scrap sink / a dish machine and a 2 compartment sink .
Facility has permit for pre packaged commercially prepared products or menu items that will not generate equipment that must be cleaned and sanitized.
Correction: Facility may work with foil pans and plastic utensils that are thrown out after production / service .
Such as menu featuring hot dogs / chips / salad /
hot dogs baked in foil pan ./ chips out of bag / / bagged salad with ranch dressing from squeeze bottle.
Foil tray thrown out after meal.
That meets the restrictions placed on the facility .
+++++ facility is planning on putting in a permitted kitchen .
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 2 compartment sink 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.
- 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.
- Critical: Handwashing Lavatory* (repeated violation)
Observation: Facility does not have a separate sink designated for hand washing.
Correction: in the anticipated remodel of the kitchen to become fully permitted cookling / serving kitchen a seperate handsink is to be installed
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are in poor repair:
- Floor is ripped to the left of the oven
- Wall paper is torn behind the 2 compartment sink.
Correction: Repair.
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10/08/2010 | Routine | |
Restaurant representatives - add corrected or new information about Friends In Jesus Learning Center, 1062 Big Bethel Rd., Hampton, VA 23666 »