All temperatures were taken internally unless otherwise noted. Recommend having guages on the dishwasher checked for accuracy.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Pasta in the warmer (123*F-125*F) hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
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10/20/2015 | Routine | |
Dish washer rinse pressure gauge not working stays
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The handsink and preparation 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: Wood laminate pealing on kitchen sink cabinet.
Correction: Repair.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was above the maximum allowable level of 194ºF. The machine temperature guage for rinsing read 210*F
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure
Observation: The pressure gauge for the high temperature warewash machine was above 25 PSI.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Spray bottle of sanitizer was not properly stored ( found located on bottom shelf of prep table where spices are stored) to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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07/06/2015 | Routine | |
Cabinet light overtop of the three compartment sink is in poor repair.
- Person in Charge (repeated violation)
Observation: Facility does not have a Hampton registered certified food manager.
Correction: Obtain required certificate at the Hampton Health Department by showing proof of completion of a Servsafe course and paying a $10.00 fee.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following equipment is not sealed to adjoining equipment or walls:
1) Handsink.
2) Preparation sink
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Food pans 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.
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11/25/2014 | Routine | |
- Person in Charge
Observation: Certified Food Manager Certificate not posted
Correction: Post in public view.
- 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) ground beef in the refrigeration unit is 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 - Food Temperature Measuring Devices - Provided
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 - Good Repair and Proper Adjustment
Observation: The door gasket to the True double door refrigerator is in poor repair.
>> Racks in the Continental Refrigerator are rusty.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- 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 ( male and female rest-room).
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
Observation: Holes in the wall located at the kitchen handsink.
Correction: Repair
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07/21/2014 | Routine | |
All food temperatures observed are internal.
- Temperature Measuring Devices
Observation: The thermometer located in refrigerator is not easily readable.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Inside of breakfast freezer is dirty.
Correction: Clean and sanitize the surface for food contact.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Observed employee placing personal beverage cup in hand sink.
Correction: Employee removed cup from hand sink. Hand sinks are for washing hands only.
- Physical Facilities in Good Repair
Observation: Floor is is not maintained in good repair. Floor is cracked and broken behind bowls.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/05/2013 | Routine | |
All temperatures are internal unless otherwise noted.
No violation noted during this evaluation. | 03/21/2013 | Routine | |
All temperatures are internal unless otherwise noted.
No violation noted during this evaluation. | 12/11/2012 | Routine | |
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor tiles under stove and reach in refrigerator are no longer sticking to the floor.
>>Cracked tiles beneath dish machine
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/21/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Warewashing Machines, Manufacturers' Operating Instructions (repeated violation)
Observation: The final rinse temperature was observed at 201*.
Correction: Ensure final rinse temperature is between 180*-194*.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor tiles under stove and reach in refrigerator are no longer sticking to the floor.
>>Cracked tiles beneath dish machine
Correction: Replace tiles.
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05/16/2012 | Routine | |
all food temperatures observed are internal.
- Wood, Use Limitation
Observation: Presswood bowls present in cabinetry and are in poor repair.
Correction: Discontinue using the press wood bowls for food contact. Replace with approved food equipment.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Plastic cups are drying on paper towels lining trays.
Correction: Do not store equipment on paper towels as wet towels may spread bacteria.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) in the cabinet are heavily scratched, scored, and stained.
Correction: Resurface or replace.
- Warewashing Machines, Manufacturers' Operating Instructions (repeated violation)
Observation: Final rinse temperature of high temperature dish machine exceeds 194* (200-210).
Correction: Ensure final rinse temperature is 180-194* to ensure all surfaces of the dishes reach 160*.
- Equipment and Utensils, Air-Drying Required
Observation: Bowls and lexan equipment stacked wet after cleaning and sanitizing.
Correction: Allow dishes to air dry before stacking.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor tiles popping up below stove and reach-in refrigerator.
Correction: Repair.
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02/07/2012 | Routine | |
all food temperatures observed are internal.
- Equipment - Cutting Surfaces
Observation: The cutting board inside the cabinet 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.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: Final rinse temperature exceeds 194* (observed at 205*).
Correction: Ensure final rinse temperature is 180-194* to ensure all surfaces of the dishes reach 160*.
- Equipment and Utensils, Air-Drying Required
Observation: Some plastic containers on the cart are stacked wet.
Correction: Allow the containers to air dry prior to stacking.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor-wall juncture not sealed behind/below cookline equipment.
Correction: Seal floor-wall junctures.
- Handwashing Signage/Handwashing Facilities
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 in the restrooms.
- Physical Facilities in Good Repair
Observation: 1) floor tile popping up off the floor below refrigerator.
2) Wall junctures behind prep table not sealed.
3) Gap exists around vent on cabinet above dish machine
Correction: Maintian the physical structures in good repair.
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11/03/2011 | Routine | |
All temperatures are internal unless otherwise noted
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) Turkey in the refrigeration unit is 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.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the dish machine is not designed or constructed to be easily cleanable. The plastic film is peeling on the surface of the dish machine.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The wooden pallet is dry storage room was observed in a state of disrepair and damaged.
Correction: Repair the @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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure
Observation: The pressure gauge for the high temperature warewash machine was above 25 PSI.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities in Good Repair
Observation: Seal of baseboard below window in kitchen is not maintained in good repair. The seal has separated from the wall.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/09/2011 | Routine | |
All temperatures are internal unless otherwise noted.
- Equipment - Good Repair and Proper Adjustment
Observation: The cabinet door (with cereal) in kitchen is hanging loose
Correction: Repair or Replace
- Non-Food Contact Surfaces
Observation: The inside of the 1 door freezer in storage needs cleaning
Correction: Clean
- Physical Facilities in Good Repair
Observation: The storage room wall has minimal paint peeling by window
Correction: Repair to make surfaces smooth, durable, and easily cleanable.
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03/30/2011 | Routine | |
| No violation noted during this evaluation. | | | |
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