All food temperatures taken were internal.
This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation. Some GRP's observed: Dishes appearing to be clean stored in snack bar handsink, blocking access to handsink- do not do dishes or store dishes in handsink. Single service utensils for customers stored unprotected from contamination- store with handles up so that customers do not contact the food contact surface of the utensil
- Person in Charge (corrected on site)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. I questioned a senior bingo food employee about what symptoms and illnesses not to work around food with and that person was unable to provide the correct answers.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. An employee health handout was provided by inspector.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Container of cooked potatoes (45*F) cold holding at improper temperatures. The reach-in display cooler in the kitchen is not getting adequate air circulation, one side of the unit has an ambient air temperature of 40*F, while the right side has an ambient air temperature of 43*F. Foods in the unit were observed at 42-45*F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F, or below. Foods should be relocated to the left side of the refrigerator, or relocated to another unit. Do not use this unit to cool down leftover foods. This unit should be repaired or replaced before using to cool foods. Ensure food temperatures are monitored and stay at or below 41*F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Several prepared ready-to-eat (RTE) bags of shredded pork 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.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Soda gun nozzle soiled and ice machine inner divider lip soiled.
Correction: Clean the surface any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes washed in dishmachine are not being sanitized in the kitchens three compartment sink.
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. After dishes are washed in the dishwasher, sanitize them in the three compartment sink.
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12/14/2015 | Routine | |
All food temperatures taken were internal. Clean floors under bar equipment. Register ServeSafe certificate. 12 VAC 5-421-240-This violation was observed during inspection: Not everyone's hair was restrained when doing food preparation, including dispensing ice. Keep hair restrained in a pony tail, hair net, short hair- can wear a hat, or hair net.
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, {and proper installation of laundry facilities—for schools}.
- Person in Charge (repeated violation)
Observation: There is no Certified Food Magager registered at facility.
Correction: Bring the ServeSafe Certificate and $10 to your local Health Department Environmental Health Office to register CFM.
- Critical: Cooling*
Observation: Cooked Corn noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous (48*F) foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Corn placed hot into refrigerator with lid left on.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. Ex. The burger's and egg's on our menu may be cooked to order. Consuming raw or under cooked meat and eggs may increase your risk of food borne illness, especially if you have certain medical conditions.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: wooden pallet under bar equipment, tape on walk-in cooler door, walk-in cooler floor (bare wood), wooden shelves under back bar counter.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- 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.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QT-10, QT-40, and a Precision 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 - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Handsinks are no longer properly sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Fixed Equipment, Elevation or Sealing
Observation: There are floor mounted beer coolers that are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
Correction: Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: paint peeling on hood over cookline, cabinet by mopsink worn (bottom rotting), oven mitts torn, worn pantry shelves, bar liquor cubbies have some damage, ice building up in bar glass freezer, sink leaking from fixture in restroom.
Correction: Repair or replace to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Ice machine's (2 of them) inner lip has a film build-up.
Correction: Clean the surface at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: bottom of prep table, bottom shelves of clean dish storage rack beside cookline, inside of soda cooler, cabinet beside mopsink, gasket to bingo refrigerator, bar shelves and cubbies.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Dishes not being sanitized at three compartment sink.
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.
- Light Bulbs Protective Shielding
Observation: Light bulb in two kitchen fixtures are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected
Observation: Outer openings of the food establishment is not protected against entry of insects and rodents. Doors have gaps around edge of doors and kitchen door is not self closing as well.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory at the bar.
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.
- Physical Facilities in Good Repair (repeated violation)
Observation: The follwoing physical structures are not maintained in good repair: some floor tiles are damaged in a few areas throughout building, cement strip below cookline is not a smooth easily cleanable surface, bottom of wall board damaged behind/beside cookline, a few wall tiles are missing in mens restroom, floor grout deteriorating at bar, wall damaged behind hot water heater.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (repeated violation)
Observation: Insect droppings found in bingo kitchen and some dead insects/egg casings found in storage closet.
Correction: Remove dead or trapped birds, insects, rodents, droppings and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working chemical spray bottle is properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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05/11/2015 | Routine | |
All food temperatures taken were 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, {and proper installation of laundry facilities—for schools}.
2015 Permit Issued.
- Person in Charge
Observation: Certified Food Manager Certificate not posted.
Correction: Post certificate in public view.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Ice in a very large open bowl is stored on a table that the public walks up to get beverages.
Correction: Protect food from miscellaneous sources of contamination, such as coughing or sneezing.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked eggs, hamburger and steaks are provided on the menu without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. * Eggs, Burgers and Steak May be cooked to order. Consuming raw or undercooked eggs, burgers or steak may increase your risk of foodborne illness.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the following is not corrosion resistant, nonabsorbent, and/or smooth: all absorbent liner lining shelves in several areas of kitchens, wooden platforms that coolers and mini freezer sets on at bar, bare wooden shelves at bar, walk-in cooler bare wood floors, and tape on walk-in coolers door handle.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions for the quaternary ammonia sanitizer.
Correction: Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The handsinks throughout the facility have split or deteriorated caulk and are no longer properly 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: The following equipment was observed in a state of disrepair and damaged: Most wooden shelving units are noted in need of repainting (paint worn, exposing wood), bottom of beer soda cooler rusting, walk-in cooler interior shell corroding, ice beginning to build up in mini freezers, putty in ice cooler can possibly break off into ice, wood damaged in kitchens cabinet beside sink, sink fixture leaking in handi caped restroom,
Correction: Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: wine glass cubbies at bar, liner on bottom shelf at bar, ventilation hood has dust and grease over cookline, grease on sides of cooking equipment at cookline, bar handsink, beer coolers for sodas has standing dirty water inside the unit, gaskets to some refrierators and/or freezers and chemical shelf below three compartment sink.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Dishes in the three compartment sink were washed and rinsed, but were not 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. Corrected by employee sanitizing dishes.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch. Hose detached during inspcetion.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: wall behind water heater damaged, floor and wall juncture not sealed in room with water heater, floor tiles throughout have chips, damage or are missing, ceiling tiles in dry foods storage area have water damage, floor grout deteriorated in a very small section in front of three compartment sink in kitchen and beverage dump station at bar, and floor strip in front of concrete has a pitted surface and is trapping grease,.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures are noted in need of cleaning: grease on flors under cookline, some duston ceiling (not excessive) in dining area, floors under coolers and equipment at bar, walls in some restrooms.
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Two bottles of floor cleaner are not labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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01/12/2015 | Routine | |
All food temperatures taken were internal.
- Person in Charge (corrected on site)
Observation: Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas.
Correction: Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands when coming into the kitchen and then putting on a pair of gloves, hands were not washed in between glove changes as well.
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: Lunch meats (49*F,62*F) in a pan were observed with insufficient ice on prep line in kitchen and cold holding at improper temperatures.Meats had been out for approximately 1 hr.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. If PHF's are to be set out at room temperature they should be kept cold at 41*F by using ice or some other method. Time control can be used as well.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Sink used to thaw hot dogs was not washed, rinsed and sanitized before placing hot dogs in the sink to thaw. .
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.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the kitchen is being used to thaw hot dogs.
Correction: Handwashing facilities shall be used for handwashing only.
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08/03/2014 | Risk Factor | |
All food temperatures taken were internal. Tongs used for food dispensing from last meal were soiled setting out on counter.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: A volunteer has a beverage stored on the table where they are making plates of cake.
Correction: All food service workers must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed macaroni salad 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) BBQ, pasta shells and sliced tomatoes 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 - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the following surfaces is not corrosion resistant, nonabsorbent, and/or smooth:
>>Left end of shelf above three compartment sink bare wood
>>Storage cubbies made of bare wood at bar
>>Legs of counter that stores garbage cans by bar are bare wood
>>Walk-in cooler floor is bare wood
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Seal bare wood surfaces.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing tablet solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The restroom's handsinks are 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: The following equipment was observed in a state of disrepair and damaged:
>>Right door of display refrigerator is hard to open
>>Metal refrigerator shelves in kitchen rusting
>>Hole is left side of ice box at bar
>>Shelves where bar glasses are stored are water damaged (particle board coming apart n sides)
>>Paint chipped on some of the wooden shelves in facility
>>Gasket torn to mini frige
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled at the kitchen and snack bar.
Correction: Maintain clean.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>>Liner in utensil drawer in kitchen
>>Liner at three compartment sink at bar
>>Ledge around beer cooler visible once lid is slid back
>>Bottom of left beer cooler
>>Chemical storage shelving
>>Liquor cubbies at bar are dusty
>>Cabinet exterior at snack bar
>>Snack bar fridge gaskets
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the snack bar.
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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory at the bar.
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
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the back corner of the bar.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair:
>>Walls damaged behind hot water heaters
>>Tile grout deteriorating by three compartment sink
>>Concrete strip in front of cookline is pitted and trapping debris
>>Wall tile damaged around ice machine at bar, it is beginning to delaminate
>>Grout pitted at bar floor
>>Many tiles throughout facility are damaged
>>Floor and wall juncture not sealed in hot water heater room in bingo hall
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures noted in need of cleaning:
>>Snack bar floor
>>Grease building up on floors by fryers
>>Floors soiled around hot water heaters
>>Sink vanity at bar
>>Floor has broken glass under ice machine at bar
>>Floor in corner of locker room
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 - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Old rodent droppings observed in corner of locker room and under shelving unit and behind freezers at snack bar.
Correction: Remove old rodent droppings.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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06/09/2014 | Routine | |
All food temperatures taken were 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, {and proper installation of laundry facilities—for schools}.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) sliced deli meats, opened bacon, opened sliced cheeses, and opened potato salad 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.
- Warewashing - Manual Warewashing, Sink Compartment Requirements (corrected on site)
Observation: Employees and/or volunteers are using an alternative manual warewashing method that has not been approved by the health department. Dishes are only being washed and rinsed. Sanitizer was not at three compartment sink.
Correction: Ensure all employees and volunteers know to use the three step manual dish washing method: Wash, Rinse and Sanitize.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonia test kit (QT-10) for the sanitizing tablets used at the bar so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The handsink in unisex restroom and handicap restroom of bingo hall 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 - Cutting Surfaces
Observation: The small cutting board in bingo kitchen is 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
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>>side of ice box
>>interior plastic partition and interior upper walls of ice box
>>cart in bingo kitchen
>>can opener blade
>>Cabinet beside handsink in main kitchen is heavily soiled and has water damage
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: The plumbing under the hansink located at the bar is leaking
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) the wood floor in the walk-in cooler is no longer sealed
2) gap at wall-cabinet juncture (below the plastic drawers storing utensils) in main kitchen (see bottom right)
3) small sections of the ceiling are beginning to split/separate in the bingo kitchen
4) wall damaged/pitted/torn left of the ice machine at the bar
5) section of bar support-floor juncture between the hand sink and beer low boy is damaged
6) wall damaged at hot water heater adjacent to bingo hall restrooms
7) floor grout deteriorated in kitchen
8) concrete strip running along the front of cookline in main kitchen is pitted
9) tiles throughout facility are dented and cracked
10) floor/wall juncture not sealed in handicap restroom
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures noted in need of cleaning:
>>Floors in the bingo kitchen
>>Floors in main kitchen
>>Floors in locker room
>>Floors under ice box
>>Floors under equipment in kitchens
>>Floors under trash under counter storgae in dining area
>>Ceiling in bingo kitchen has cobwebs near vent
>>Ceiling tiles stained in main kitchen
>>Wall has grease splatter next to cookline in main kitchen
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: Harborage conditions exist. There is numerous mouse and rat dropping throughout facility. Most of the rodent droppings were observed in the bingo kitchen, dry goods storage room and locker room.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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03/10/2014 | Routine | |
- Person in Charge (repeated violation)
Observation: Certificate for current certified food manager not available.
Correction: Obtain a Certified Food Manager. At least one employee must be registered with the city of Hampton as a Certified Food manager.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The handles to a few utensils were observed in poor repair and no longer durable, nonabsorbent, easily cleanable, or resistant to pitting.
Correction: Repair or replace the utensils to permit easy cleaning.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the quaternary ammonia sanitizer tablets.
Correction: Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Hand sink is beginning to separate from the wall in the handicap restroom.
Correction: Seal the sink to the wall to prevent water damage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The equipment are in poor repair:
1) Rubber door gasket on left side door frame of main kitchen display refrigerator is no longer secured to the frame
2) Edge(s) scored on painted wood shelving in kitchen between three compartment sink and hot water heater
3) Holes observed in prep table top at main kitchen
4) Prep table shelf in main kitchen is beginning to corrode
5) Wood shelf supporting plastic utensil drawers is split
Correction: Repair or replace the equipment.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) partition right of the main kitchen prep table
2) can opener blade
3) shelf below three compartment sink
4) stove drip tray
5) exterior sides of fryer
6) right side of grill
7) shelves below the microwave oven
8) vent hood system filters dusty
9) underside ledge of table next to fryer
10) table top below the microwave oven is dusty
11) liquor bottle cubbies at the bar are dusty
12) mug freezer door gasket stained at bar
13) exterior door and interior surface of cabinet next to service window in the Bingo kitchen has some food splash
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Food equipment is stored on the floor at the cookline.
Correction: Store food equipment 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: Toilet in women's restroom is clogged.
Correction: Repair and maintain all plumbing components and fixtures.
- Light Bulbs Protective Shielding
Observation: Light bulbs in kitchen fixture not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the bar.
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.
- Hand Drying Provision (corrected on site) (repeated violation)
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
- 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 in the kitchen.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the bingo kitchen and bar. Lights were observed burnt out, or missing in several fixtures in bingo kitchen.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) the wood floor in the walk-in cooler is no longer sealed
2) brick tiles in main kitchen above three-compartment sink are not sealed/grouted
3) gap at wall-cabinet juncture (below the plastic drawers storing utensils) in main kitchen (see bottom right)
4) small sections of the ceiling are beginning to split/separate in the bingo kitchen
5) wall damaged/pitted/torn left of the ice machine at the bar
6) section of bar support-floor juncture between the hand sink and beer low boy is damaged
7) wall damaged at hot water heater adjacent to bingo hall restrooms
8) tiles throughout facility are dented and cracked
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 physical structures are not clean:
1) floor below stove and fryer
2) floor around grease trap in main kitchen
3) walls behind and around fryer, fryer table, and adjacent to fryer and trash can
5) floor in bingo kitchen and bathrooms
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.
|
10/08/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Dairy creamer (45*) and butter pats (44*) are cold holding at improper temperatures in the walk-in cooler.
Correction: Discontinue storing dairy and potato salad in this unit unti it is holding at or below 41*.
|
11/13/2012 | Follow-up | |
Food temperatures observed are internal.
Both kitchens not in service at time of evaluation
- Person in Charge
Observation: Hampton Certified Food Manager certificate not posted in public view.
Correction: Post the Hampton certificate in public view.
- Food Storage - Clean and Dry Location
Observation: Case of dairy creamers stored on the walk-in cooler floor.
Correction: Store the dairy creamers elevated up off the floor at least 6 inches.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Dairy creamer (45*) and butter pats (44.6*) in the walk-in cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous foods at or below 41*. Person in charge relocated to the kitchen display refrigerator. Thermostat to be adjusted.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Hand sink is beginnging to separate from the wall in the handicap restroom.
Correction: Seal the sink to the wall.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The equipment are in poor repair:
1) Painted wood food storage shelves in the office are worn and paint is peeling
2) Rubber door gasket on left side door frame of main kitchen display refrigerator is no longer secured to the frame
3) Edge(s) scored on painted wood shelving in kitchen between three compartment sink and hot water heater
4) Holes observed in prep table top at main kitchen
5) Prep table shelf in main kitchen is beginning to corrode
6) Wood shelf supoorting plastic utensil drawers is split
Correction: Maintain equipment in good repair and proper adjustment.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The food contact surfaces are not clean:
1) interior panels of the ice machines at the bar and bingo kitchen
Correction: Clean and sanitize these surfaces.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: Upper interior of the microwave oven is not clean.
Correction: Clean.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) partition right of the main kitchen prep table
2) can opener blade
3) shelf below three compartment sink
4) stove drip tray
5) exterior sides of fryer
6) right side of grill
7) shelves below the microwave oven
8) vent hood system filters dusty
9) underside ledge of table next to fryer
10) table top below the microwave oven is dusty
11) liquor bottle cubbies at the bar are dusty
12) mug freezer door gasket stained at bar
13) exterior door and interior surface of cabinet next to service window in the Bingo kitchen has some food splash
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Food equipment is stored on the floor at the cookline.
Correction: Store food equipment elevated up off the floor at least 6 inches.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Cased single service stored on the floor in the Bingo kitchen.
Correction: Store the single service elevated up off the floor at least 6 inches.
- Kitchenware and Tableware
Observation: Utensils in pitcher next to sink in the Bingo kitchen are stored with the food contact surface upwards.
Correction: Store the utensils with the handles positioned upwards to prevent contamination of the food contact surfaces.
- Plumbing System Maintained in Good Repair
Observation: Bar hand sink is slow to drain.
Correction: Restore sink to proper drainage.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in the bingo kitchen freezers are not shielded or shatterproof.
Correction: Provide shatterproof light bulbs or covers inside the freezer.
- Hand Drying Provision (repeated violation)
Observation: Paper towels not provided at the kitchen hand sink.
Correction: Ensure hand sinks are stocked with a supply of paper towels.
- Lighting, Intensity (repeated violation)
Observation: Light bulbs burned out and/or insufficient:
1) kitchen vent hood system
2) bingo kitchen
Correction: Replace any burned out light bulbs and upgrade/increase lighting in accordance with current state food regulations.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) the wood floor in the walk-in cooler is no longer sealed
2) brick tiles in main kitchen above three-compartment sink are not sealed/grouted
3) gap at wall-cabinet juncture (below the plastic drawers storing utensils) in main kitchen (see bottom right)
4) small sections of the ceiling are beginning to split/separate in the bingo kitchen
5) wall damaged/pitted/torn left of the ice machine at the bar
6) section of bar support-floor juncture between the hand sink and beer low boy is damaged
7) wall damaged at hot water heater adjacent to bingo hall restrooms
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor below stove and fryer
2) floor around grease trap in main kitchen
3) walls behind and around fryer, fryer table, and adjacent to fryer and trash can
4) floor below main kitchen prep table (food spill)
5) floor in bingo kitchen
Correction: Clean.
- Pests - Controlling Pests*
Observation: Cobwebs are present in multiple areas of the main and bingo kitchens.
Correction: Clean to remove the cobwebs.
|
11/05/2012 | Routine | |
all food temperatures observed are internal.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees used bare hands to handle hot dog buns.
Correction: Corrected. Wash hands and wear single use gloves or use suitable utensils.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sour cream in the bingo kitchen refrigerator is cold holding at improper temperatures (44*).
Correction: Corrected. Cold hold potentially hazardous foods (phf) at or below 41*. Discontinue storing phfs in the door of the refrigerator as it is the warmest part of the refrigerator.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Two bowls of ready to eat pasta salad in the kitchen refrigerator are not labeled with a use by date.
Correction: Ready to eat food shall be labeled for use within 7 days of preparation or opening of package (day one is day package opened or food prepared).
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The equipment are in poor repair:
1) Painted wood food storage shelves in the office are worn and paint is peeling
2) Rubber door gasket on left side door frame of main kitchen display refrigerator is no longer secured to the frame
3) Edge(s) scored on painted wood shelving in kitchen between three compartment sink and hot water heater
4) Some of the oven mitts are worn
Correction: Maintain equipment in good repair and proper adjustment.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The food contact surfaces are not clean:
1) some of the oven mitts
2) interior panels of the ice machines in the bingo and main kitchen
Correction: Clean and sanitize these surfaces.
- Equipment - Cooking and Baking Equipment
Observation: Interior surfaces of the microwave oven are not clean.
Correction: Clean daily.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) main kitchen prep table shelf
2) can opener blade
3) shelf below three compartment sink
4) stove drip tray
5) exterior sides of fryer
6) right side of grill
7) bottom shelf gray tiered cart in bingo kitchen
8) vent hood system filters dusty
9) underside ledge of table next to fryer
10) shelf/shelves below the microwave oven is dusty
Correction: Clean.
- Kitchenware and Tableware (repeated violation)
Observation: Unwrapped stir sticks were provided at the consumer self-service counter at the bingo area.
Correction: Provide wrapped stir sticks or an approved dispenser for stir sticks (such as a sugar shaker) at the consumer self-service counter to prevent consumer contamination of multiple straws.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in the bingo kitchen freezers are not shielded or shatterproof.
Correction: Provide shatterproof light bulbs or covers inside the freezer
- Outer Openings - Protected (corrected on site)
Observation: The side exit door is propped open.
Correction: Corrected. Maintain outer openings closed to prevent pest entry.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap not provided at the bingo kitchen hand sink.
Correction: Corrected. Ensure a supply of soap is provided at all hand sinks.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Paper towels not provided at the kitchen hand sink.
Correction: Corrected. Ensure paper towels are provided at all hand sinks.
- Lighting, Intensity (repeated violation)
Observation: Light bulbs burned out:
1) kitchen vent hood system
2) bingo kitchen
Correction: Replace the light bulbs.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) the wood floor in the walk-in cooler is no longer sealed
2) brick tiles in main kitchen above three-compartment sink are not sealed/grouted
3) gap at wall-cabinet juncture (below the plastic drawers storing utensils) in main kitchen (see bottom right)
4) small section of the ceiling is beginning to split/separate in the bingo kitchen
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor below stove and fryer
2) floor around grease trap in main kitchen
3) walls behind and around fryer and adjacent to fryer and trash can
Correction: Clean.
- Pests - Controlling Pests*
Observation: Few rodent droppings observed on the floor below the ice machinein the bingo kitchen.
Correction: Clean to remove and montior for any new activity.
|
07/09/2012 | Routine | |
all food temperatures observed are internal. kitchen not in operation at time of evaluation.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Pot of mashed potatoes stored on walk-in cooler floor.
Correction: Store food elevated up off the floor at least 6 inches.
- Cooling Methods
Observation: Stock pot of chicken noodle soup observed at 43-44* in the walk-in cooler.
Correction: Discussed proper cooling methods with CFM to ensure product is 70* within 2 hours and 41* within 4 hours. CFM stated ice bath used in conjunction with stirring product one hour before closing. When cooling, monitor time and temperature.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Open packages of deli turkey and ham in the display refrigerator are not labeled with a use by date.
Correction: Once the ready to eat food is prepared or the packaged is opened it shall be labeled with a use by date of 7 days.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The equipment are in poor repair:
1) Painted wood food storage shelves in the office are worn and paint is peeling
2) Rubber door gasket on left side door frame of main kitchen display refrigerator is no longer secured to the frame
3) Edge(s) scored on painted wood shelving in kitchen between three compartment sink and hot water heater
Correction: Maintain equipment in good repair and proper adjustment.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The food contact surfaces are not clean:
1) kitchen utensil drawer at prep table
2) interior panels of ice machines at the bar and bingo kitchen
Correction: Clean and sanitize these surfaces.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) main kitchen prep table shelf
2) can opener blade
3) shelf above three compartment sink--underneath rubber liner
4) shelves storing glasses directly above grease trap
5) stove drip tray
7) exterior sides of fryer
8) right side of grill
9) bottom shelf gray tiered cart in bingo kitchen
10) exterior of cabinet door in bingo kitchen (see below Delonghi coffee/tea urn)
11) vent hood system filters dusty
12) bottom interior of bingo kitchen hand sink cabinet
Correction: Clean.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic cups at bar 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.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: 1) Section of floor below the stove in the main kitchen is not smooth and easily cleanable.
2) Floor in dry storage in "office" is carpeted.
Correction: Upon a change in ownership, repair, or remodel the floor shall be finished to be smooth, easily cleanable, and non-absorbent.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in the bingo kitchen freezers are not shielded or shatterproof.
Correction: Provide shatterproof light bulbs or covers inside the freezer
- Lighting, Intensity
Observation: Light bulbs burned out in kitchen adjacent to the stove.
Correction: Replace the light bulbs.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) the wood floor in the walk-in cooler is no longer sealed
2) brick tiles in main kitchen above three-compartment sink are not sealed/grouted
3) wall tiles missing in the men's restroom toilet stall (main kitchen hallway)
4) gap at wall-cabinet juncture (below the plastic drawers storing utensils) in main kitchen (see bottom right)
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor below stove and fryer
2) wall above grease trap in main kitchen
3) wall above main kitchen prep table has some food splash
4) walls behind and around fryer and adjacent to fryer and trash can
5) floor below shelving/equipment in bingo kitchen
6) ceiling fan blades dusty at bar
Correction: Clean.
|
01/20/2012 | Routine | |
all food temperatures observed are internal.
no foodservice observed at time of evaluation. bingo scheduled for this evening.
recommend providing consumer advisory on breakfast menu. guidance documents provided. recommend updating consumer advisory on menus. disclosure statement is provided but must link it with an asterisk to each menu item that may be cooked to order and each menu item that is cooked to specification shall be described as such or catchall statement: "these items are cooked to order. consuming undercooked meats, eggs, seafood, and poultry may increase your risk of foodborne illness.
- Food Storage - Clean and Dry Location
Observation: Food stored on floor in walk-in cooler (bags of meat and sour cream, flat of eggs in box).
Correction: Store food elevated up off the floor at least 6 inches.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Open packages of commercially sliced deli turkey and chopped/sliced ham in ziplock bag--both in kitchen display refrigerator are not labeled with a use-date.
Correction: Label the use by date for use within 7 days (day one is the day package is opened or ready to eat food prepared).
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard panel used as partition in bar low boy is not clean and is mildewed.
Correction: Remove the panel and replace with approved material that is smooth, washable, and non-absorbent.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The equipment are in poor repair:
1) Painted wood food storage shelves in the office are worn and paint is peeling
2) Rubber door gasket on left side door frame of main kitchen display refrigerator is no longer secured to the frame
3) Ice build-up inside upper interior of bingo upright freezer next to steam table
Correction: Maintain equipment in good repair and proper adjustment.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The food contact surfaces are not clean:
1) main kitchen prep table top
2) interior panel of ice machines at bar and bingo kitchen (minimal)
3) main kitchen utensil drawer at prep table
Correction: Clean and sanitize these surfaces.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) plastic shelves in walk-in cooler where tea/beverage pitchers are stored
2) main kitchen prep table shelf
3) shelf above three compartment sink--underneath rubber liner
4) shelves storing glasses and blender carafe, pitchers directly above grease trap
5) stove drip tray
6) interior of fryer cabinetry
7) exterior sides of fryer
8) right side of grill
9) gray tiered cart in bingo kitchen
10) exterior of cabinet door in bingo kitchen (see below Delonghi coffee/tea urn)
Correction: Clean.
- Kitchenware and Tableware (repeated violation)
Observation: Unwrapped stir sticks were provided at the bingo consumer self-service counter.
Correction: Provide wrapped stir sticks or an approved dispenser for stir sticks (such as sugar shaker) at the consumer self-service counter to prevent consumer contamination of multiple stir sticks.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: Section of floor below the stove in the main kitchen is not smooth and easily cleanable.
Correction: Upon a change in ownership, repair, or remodel the floor shall be finished to be smooth, easily cleanable, and non-absorbent.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in the bingo kitchen freezers are not shielded or shatterproof.
Correction: Provide shatterproof light bulbs or covers inside the freezer
- Handwashing Cleanser - Availability
Observation: A supply of soap is not provided at the bingo kitchen hand sink.
Correction: Facility not in operation at time of evaluation. Prior to operating for bingo this evening, ensure a supply of soap is provided at the hand sink.
- Hand Drying Provision
Observation: Paper towels not provided at the hand sink.
Correction: Facility not in operation at time of evaluation. Prior to operating for bingo this evening, ensure paper towels are provided at the hand sink.
- Lighting, Intensity (repeated violation)
Observation: Light bulb burned out at vent hood system.
Correction: Replace the light bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poo repair:
1) the wood floor in the walk-in cooler is no longer sealed
2) brick tiles in main kitchen above three-compartment sink are not sealed/grouted
3) wall tiles missing in the men's restroom toilet stall (main kitchen hallway)
4) small holes in walls in the women's restroom stall in the bingo hall
5) lower left wall in storage closet in hallway next to walk-in cooler is damaged
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor below three-compartment sink
2) floor below stove and fryer
3) partition to separating prep table and three compartment sink
4) walls behind and around fryer and adjacent to fryer and trash can
5) floor below shelving in bingo kitchen
6) baseboards in bingo kitchen
7) floor behind bingo kitchen freezers
Correction: Clean.
- Pests - Controlling Pests*
Observation: Cobwebs present in main kitchen and bingo kitchen below/around equipment.
Correction: Clean to remove.
- Pests - Controlling Pests*
Observation: Few ants present on prep table and shelving above three compartment sink.
Correction: Use approved methods to control pests. Ants do not spread disease but can adulterate food sources.
- Maintenance Tools - Storing Maintenance Tools
Observation: Mop stored in bingo kitchen.
Correction: Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Chemicals improperly stored in various areas:
1) in bingo kitchen next to microwave oven with portion control packets of condiments
2) in bingo kitchen next to sinks with gloves and punch bowl
3) spray bottles and bulk chemicals stored on top of grease trap adjacent to tub of pot lids and shelf storing glasses (observed residue on shelf)
4) Lysol stored on shelf with styrofoam cups and lids in storage closet
Correction: Corrected. Store chemicals physically separate and where possible BELOW food, equipment, utensils, linens, and single-service. Clean and sanitize the glasses and pot lids and relocate them or the chemicals in the main kitchen.
|
09/27/2011 | Routine | |
all food temperatures observed are internal.
No foodservice observed during evaluation.
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods
Observation: Cup used to dispense bulk sugar is stored in sugar.
Correction: Provide a handled utensil/cup and store the handle OUT of the food.
- Food - Frozen Food
Observation: Frozen foods not maintained frozen in one of the bingo freezers: 2 bags of chicken gravy, bag of rice, and 2 containers of ice cream.
Correction: Ensure frozen food is maintained frozen.
- Equipment - Good Repair and Proper Adjustment
Observation: Painted wood food storage shelves in the office are worn and paint is peeling.
Correction: Repair/replace the shelves.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Rubber door gasket on left side door frame of main kitchen display refrigerator is no longer secured to the frame.
Correction:
Secure to the frame.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The food contact surfaces are not clean:
1) Interior panel of main kitchen ice machine
2) Pot lids in the tub next to the fryer
Correction: Clean and sanitize.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) prep table shelf in main kitchen
2) partition right of prep table shelf
3) underside of left drain board of three compartment sink and exterior of left basin
4) backside of stove dusty
5) right side of stove
6) left side of fryer
7) tub storing pot lids next to fryer
8) stove drip tray
9) bottom interior of beer low boy closest to the ice machine
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Extra refrigerator racks stored on the floor in the bingo kitchen.
Correction: Store food equipment elevated up off the floor at least 6 inches.
- Indoor Areas - Surface Characteristics
Observation: Section of floor below the stove in the main kitchen is not smooth and easily cleanable.
Correction: Upon a change in ownership, repair, or remodel the floor shall be finished to be smooth, easily cleanable, and non-absorbent.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in the bingo kitchen freezers are not shielded or shatterproof
Correction: Provided shatterproof light bulbs or covers inside the freezers.
- Lighting, Intensity
Observation: Light bulb not provided in socket adjacent to kitchen entry.
Correction: Provide a shatterproof or shielded in the socket.
- Lighting, Intensity
Observation: Light bulb burned out below vent hood system.
Correction: Replace the bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poo repair:
1) the wood floor in the walk-in cooler is no longer sealed
2) brick tiles in main kitchen above three-compartment sink are not sealed/grouted
3) wall tiles missing in the men's restroom toilet stall (main kitchen hallway)
4) small holes in walls in the women's restroom stall in the bingo hall
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor below three-compartment sink
2) floor below stove and fryer
3) floor below microwave stand (minimal)
4) wall across the fryer prep table
5) wall behind the fryer prep table
6) baseboards in bingo kitchen
7) floor behind bingo kitchen freezers
8) wall below service kitchen window
Correction: Clean.
|
05/19/2011 | Routine | |
Food temperatures observed are internal.
No orders filled during evaluation
- Equipment - Good Repair and Proper Adjustment
Observation: Rubber door gasket on left side door frame of main kitchen display refrigerator is no longer secured to the frame.
Correction: Secure to the frame.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Interior panel of main kitchen ice machine not clean.
Correction: Clean and sanitize the panel.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) vent hood filters
2) bottom interior of bingo kitchen handsink cabinet
3) rear interior of refrigerator in the bingo kitchen had food splash (canned soda exploded)
4) partition to the right of the prep table in the main kitchen
5) bar soda wand holder
6) holder attached to bar ice bin
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: 1) Case of foam cups stored on floor in bingo kitchen
2) Stack of coffee filter not stored protected at the bar
Correction: 1) Store single service elevated up off the floor at least 6 inches.
2) Store coffee filters in the original protective packaging or in an approved covered container.
- Kitchenware and Tableware
Observation: Unwrapped stir sticks were provided at the bingo consumer self-service counter.
Correction: Provide wrapped stir sticks or an approved dispenser (such as a sugar shaker) for at the consumer self-service counter to prevent consumer contamination of multiple stir sticks.
- Plumbing System Maintained in Good Repair
Observation: The mop sink-hand sink is leaking (hot water faucet doesn't turn completely off).
Correction: Repair the sink so it is turned completely off (and does not deplete hot water).
- Light Bulbs Protective Shielding (repeated violation)
Observation: 1) Light lens cracked in main kitchen above three-compartment sink.
2) Light bulbs in the bingo kitchen freezers are not shielded or shatterproof
Correction: 1) Replace the damaged light lens or install plastic light tubes over each light bulb with end caps on each end.
2) Provided shatterproof light bulbs or covers inside the freezers.
- Physical Facilities in Good Repair (repeated violation)
Observation: The wood floor in the walk-in cooler is no longer sealed.
Correction: Seal the floor to provide a smooth, easily cleanable, and non-absorbent surface.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) bingo kitchen floor and top of base boards
2) floor below bingo kitchen counter storing hot dog steamer and microwave oven
3) vent hood system in main kitchen (dusty)
4) floor below fryer
5) wall behind fryer and fryer table
6) lower wall below main kitchen prep table
Correction: Clean.
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01/26/2011 | Routine | |
BLT ordered during evaluation and prepared within regulations. Consulted with Bingo administrator regarding types of food that may be served/prepared out of the bingo kitchen. Advised that no cooking equipment and cooking could be conducted in the bingo kitchen due to lack of an approved commercial vent hood system (e.g no electric skillets or fryers). Hot dogs may be reheated on a roller grill or in a steamer. Cheese, chili, and/or baked beans may be reheated in the microwave oven (or on the stove in the main kitchen) and then held in crock pots.
- Person in Charge
Observation: When asked, the kitchen volunteer stated that food contact surfaces were washed and rinsed.
Correction: Advised that after cleaning, the food contact surfaces shall be sanitized with an approved sanitizer agent for the appropriate contact time.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Bag of onions stored on the floor.
Correction: Corrected. Store food elevated up off the floor.
- Food Contact Surfaces - Cleanability*
Observation: The plastic ice scoop inside the bingo ice machine is cracked.
Correction: Replace the ice scoop.
- Ventilation Hood System, Drip Prevention
Observation: Table top fryer in the main kitchen not used below the vent hood system.
Correction: Table top fryer shall be used below the vent hood system or not used at all.
- Temperature Measuring Devices
Observation: Thermometer not provided inside the bingo kitchen refrigerator (whipped cream stored in).
Correction: Provide a thermometer inside the unit at the FRONT by the door to ensure the refrigerator is cold holding at or below 41*.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: Digital food thermometer could not provided or could not be located.
Correction: Provide a digital food thermometer.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Quaternary ammonia test strips are not provided.
Correction: Provide quaternary ammonia test strips or discontinue using the quaterary tablets and switch to chlorine since test strips are provided for chlorine.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink-mop sink is no longer sealed to the wall.
Correction: Seal the sink to the wall.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The food contact surfaces are not clean:
1) interior of ice machine at bar (side wall)
2) ice scoop in the ice machine
Correction: Clean and sanitize these surfaces.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) the soda gun holder at the bar
2) laminate shelves below the microwave oven
3) pan below the bar three-compartment sink holding stagnant water (line no longer leaking).
Correction: Clean.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to a faucet fixture without a proper backflow prevention device (the hosebibb vacuum breaker was sitting on top of the empty soap dispenser and the bell type device on the faucet is missing).
Correction: Install an approved backflow prevention device.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The kitchen handsink was not accessible for use: a hose was connected to the hose bibb and was lying in the sink of the main kitchen.
Correction: Corrected by removing the hose. This sink is considered a mopsink-handsink but shall remain accessible as a handsink during hours of operation. Advised to remove the hose after filling buckets/mop buckets to make it accessible for use.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in the homestyle freezers in the bingo kitchen are not shatterproof/shielded.
Correction: Provide shatterproof light bulbs in the freezers.
- Outer Openings - Protected
Observation: The bingo entry door is propped open.
Correction: Maintain outer openings closed or properly protected to prevent pest entry.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap not provided at the main kitchen handsink.
Correction: Corrected. Ensure all handsinks are stocked with a supply of handsoap.
- Hand Drying Provision (corrected on site)
Observation: Paper towels not provided at the main kitchen and bingo kitchen handsinks.
Correction: Corrected. Ensure all handsinks are stocked with a supply of paper towels.
- Physical Facilities in Good Repair (repeated violation)
Observation: Wood floor no longer sealed in the walk-in cooler.
Correction: Seal the floor.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The physical structures are not clean:
1) wall behind fryer
2) wall behind grease trap in main kitchen
3) floor below fryers, minimal debris below stove
4) floor below pallet under three compartment sink
5) floor at bar
Correction: Maintain the physical structures clean.
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10/20/2010 | Routine | |
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