- Person in Charge (repeated violation)
Observation: Establishment does not have a Hampton registered certified food manager.
Correction: Obtain a Hampton registered certified food manager certificate at the Hampton Health Department.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Tags missing from the oysters located in the walk-in cooler.
Correction: Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat fish food with their bare fingers.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Fish stored in the display cases cold holding at improper temperatures: Talapia 43*F-45*F, Tuna 50*F-51*F, Scallops 50*F, Mahi Mahi 48*F,, Reed snapper 48*F, Salmon 48*F
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Additional ice was added to the display cases.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station in the retail area is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only.
|
08/05/2015 | Routine | |
Temperatures were taken internally unless otherwise noted,
- Person in Charge (repeated violation)
Observation: Establishment's CFM has expired.
Correction: Obtain Certified food manager from the Hampton Health Department. Bring proof of completion of a serv safe or equivalent training and $10.00 for the fee.
- Critical: Reheating for Hot Holding* (corrected on site) (repeated violation)
Observation: The Gumbo soup (125*F) was not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165°F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Inside surfaces of the ice maker was observed soiled with accumulations of grime and debris.
Correction: Clean.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station in the back kitchen is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
|
04/08/2015 | Routine | |
- Person in Charge (repeated violation)
Observation: Establishment does not have a Hampton registered Certified food Manager. ( Serve safe has also expired).
Correction: Obtain a Hampton registered certified food manager certificate at the Hampton health department. Bring proof of completion of a serv safe course or equivalent and a $10.00 fee.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before donning a new pair of gloves.
Correction: Instruct food employees to clean their hands before donning a new pair of gloves.
- Critical: Shellfish - Shellstock - Maintaining Identification* (repeated violation)
Observation: Dates not recorded on the back of shellstock tags after box was emptied..
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Critical: Reheating for Hot Holding*
Observation: The leftover clam chowder was not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria. EHS observed employee taking the clam chowder from microwave at 93*F and placing it in the hot holding well.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165°F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) soups 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.
- Cooling, Heating, and Holding Capacities
Observation: Double door reach-in was observe at 49*F-50*F. EHS measured the temperature multiple times throughout the evaluation and acheived the same readings.
Correction: EHS recommends using the walk-in to store foods until this unit is repaired or service.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Good Repair and Proper Adjustment
Observation: The following were found to be in poor repair:
>> Double door reach-in at the retail area bottom interior rusty.
>> Shelving in walk-in was rusty.
>> Reach-in refrigerator at the cookline observed with rusty shelving.
Correction: Repair
- Equipment - Cutting Surfaces
Observation: The cutting boards were observed 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.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers used for oysters were observed reused for the storage and reheating purposes.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station in the large kitchen area is being used to store wiping clothes.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the mens rest-room.
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.
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: The sign that notifies food employees to wash their hands was not posted at the kitchen hand sink.
Correction: Provide a sign/poster that is clearly visible to all employees
- Critical: Toxics - Conditions of Use*
Observation: Pesticides are not being applied by a certified applicator. Raid was found on the premises.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
|
12/16/2014 | Routine | |
All temperatures were taken internally unless otherwise noted.
- Person in Charge
Observation: Facility does not have a current Certified Food Manager. Operator mentioned that his servsafe has expired.
Correction: Complete the Serv Safe refresher course and obtain a new certified food manager certificate.
- 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.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching raw fish products and before donning a new pair gloves.
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. Always wash hands before donning a new pair gloves.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking containers stored in a manner that may contaminate food contact surfaces or utensils. A cup of soda was stored on the corner of a freezer in the kitchen.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system of oyster and clam tags.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths throughout were improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the walk-in.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: An appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink in the retail area 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: The following equipment was observed in a condition that prevents necessary maintenance and easy cleaning:
1.Ice build up in Hussmann freezer
2.Front double door upright reach-in shelving rusty.
3. Gasket torn on double door reach-in front of facility.
Correction: Repair or restore a state of condition that allows for proper maintenance, and cleanability.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
1.Top of food scale.
2. Hood system in back kitchen.
3. Magnetic in fish cutting room.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Water Capacity*
Observation: There is not a sufficient water supply to this facility for proper sanitization within this food service establishment.
Correction: Repair and or provide enough hot water to sanitize.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the fish cutting area is blocked by food pans, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the food pans preventing its use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the kitchen is being used as a dump station. Handsink was observed with ice in the basin.
Correction: The handwash facility identified above is to be used for washing hands only
- 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 at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: The following physical structure is not maintained in good repair:
1.Tile missing at preparation sink.
2. Wall damage under kitchen hand sink.
3. Ceiling above walk-in damaged.
4. Holes in storage room wall.
5 Floor adjacent to cutting room pitted.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of chemicals located at the 3 -VAT sink are not 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.
|
07/11/2014 | Routine | |
All temperatures are internal unless otherwise noted.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Utensils stored dirty above the 3 compartment sink soiled with debris.
Correction: Clean and sanitize these surfaces for food contact.
- Outdoor Areas, Surface Characteristics
Observation: Observed several large pot holes in customer parking areas.
Correction: Surface outdoor walking and driving areas with concrete, asphalt, or gravel or other materials treated to minimize dust, facilitate maintenance, and prevent muddy conditions.
- Physical Facilities in Good Repair (repeated violation)
Observation: The grout underneath the fryer line floor is damaged
Correction: Re-grout floor. 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 in need of cleaning:
>>Floor underneath the drink fountain line is in need of cleaning.
>>Floor in back kitchen is in need of water removal near the ice machine, 3 compartment, and drink machine.
>>Floor at cash register is in need of water removal.
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.
|
03/08/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on utensils stored above 3 compartment sink
Correction: Clean and sanitize these surfaces for food contact.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor ceiling material located in the facility is in need of cleaning.
Correction: Refinish or replace the indoor ceiling ceiling tiles.
|
12/07/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: >>Utensils stored dirty above the 3 compartment sink soiled with debris,
>>Container used to store clean utensils was observed in need of cleaning.
Correction: -Conduct a detailed cleaning of hard to clean areas of utensils.
-Periodically clean all containers used to store clean utensils.
- Non-Food Contact Surfaces (corrected on site) (repeated violation)
Observation: The top of the towel dispenser above handsink in kitchen is dirty.
Correction: clean
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: Porous ceiling tile above seafood market sales display cases are in need of cleaning.
Correction: In due time replace the ceiling tiles
- Physical Facilities in Good Repair (repeated violation)
Observation: The grout underneath the fryer line floor wall juncture is starting to erode and accumalting grease in the recess.
Correction: Replace grout as needed.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: Observed several areas in the kitchen where water is found pooling.
Correction: Routinely clean up water throughout the day as needed when water begins to pool in these areas. The sitting water creates a harborage for rodents and insects.
|
09/05/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: >>Utensils stored dirty above the 3 compartment sink soiled with debris..
Correction: Ensure that all utensils are clean before storage.
- Non-Food Contact Surfaces
Observation: Fanguard in dining area is dusty.
Correction: Clean
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: Porous ceiling tile above seafood market sales display cases are in need of cleaning.
Correction: Clean tiles and replace ceiling tiles as needed. Several tiles are in need of replacement.
- Outdoor Areas, Surface Characteristics
Observation: Observed several large pot holes in customer parking areas.
Correction: Surface outdoor walking and driving areas with concrete, asphalt, or gravel or other materials treated to minimize dust, facilitate maintenance, and prevent muddy conditions.
- Lighting, Intensity
Observation: Observed light out underneath venthood in rear kitchen
Correction: Replace light bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: The grout underneath the fryer line floor is damaged
Correction: Re-grout floor. 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: >>Floor underneath the drink fountain line is in need of cleaning.
>>Floor in back kitchen is in need of water removal near the ice machine, 3 compartment, and drink machine.
>>Floor at cash register is in need of water removal.
Correction: Remove water from these areas.
|
05/29/2012 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: >>Ice scoop at the drink fountain line was being stored with the handle in the ice chest.
Correction: Ice scoop must be stored upright out of the contents of the chest.
- Thawing
Observation: >>Large sea scallops observed thawing in sink full of water.
Correction: Properly thaw scallops by running scallops under running water.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: cole slaw made 2-23 was dated with use period of 9 days labeled 3-1-12
Correction: use by date is 7 days . The use date is 2-29 ( add 6 to the day of preparation to get 7 day use )
- Nonfood Contact Surfaces (repeated violation)
Observation: >>Canned goods being stored on deli paper.
Correction: Reccommend using rubber mesh mat in place of deli paper.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: >>Observed plastic wrap being used in 3 compartment sink for drain stoppage.
Correction: Replace the drain stoppage for the 3 compartment sink.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: >>Cook line handsink has caulking separated at the wall.
Correction: Re-caulk the sink to the wall.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: >>Utensils stored dirty above the 3 compartment sink soiled with debris,
>>Container used to store clean utensils was observed in need of cleaning.
Correction: >>Conduct a detailed cleaning of hard to clean areas of utensils.
>>Periodically clean all containers used to store clean utensils.
- Non-Food Contact Surfaces
Observation: >>The top of the towel dispenser above handsink in kitchen is dirty.
>>The top of soap dispenser above handsink in kitchen is dirty.
Correction: Clean
- Kitchenware and Tableware (repeated violation)
Observation: >>Ladels and spoons being stored upright.
Correction: Utensils should be stored with handle upright.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: >>The garbage dumpster is partially on the grass.
Correction: The garbage dumpster needs to be entirely on asphalt.
- Refuse - Covering Receptacles
Observation: Ther garbage dumpster was observed open during operation.
Correction: The garbage dumpster should be closed when not being used.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: Porous ceiling tile above seafood market sales display cases are in need of cleaning.
Correction: In due time replace the ceiling tiles
- Physical Facilities in Good Repair
Observation: >>The grout underneath the fryer line floor wall juncture is starting to erode and accumalting grease in the recess.
Correction: Replace the grout in due time.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: >>Floor underneath the drink fountain line is in need of cleaning.
>>Floor in back kitchen is in need of water removal near the ice machine, 3 compartment, and drink machine.
Correction: Clean up the water pooling in these areas.
|
02/27/2012 | Routine | |
- Utensils - In-Use - Between-Use Storage
Observation: filet knives in the filet room observed to be wedged between the 3 compartment sink and wall
Correction: do not wedge utensils in cracks or crevices . Lay knives flat on cutting board or similar suface or install a magnetic bar to hang knives from ( do not use wood back magnetic bar since splash and splatter will contact absorbant suface of wood. There are metal magnetic bars available )
- Food Storage - Clean and Dry Location (repeated violation)
Observation: stock on floor walk in freezer
Correction: store > 6 inches off the floor
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: cole slaw in walk in ref, IT 52 . Employee advised had the bowl out during lunch and had put back into the upright refrigeration unit . ( told me out for about an hour and had been in the refrigeration unit for about 1-1/2 hours ) --other product in the upright refrigeration unit was 40 degrees
Correction: coleslaw thrown out at the time of the inspection . Product must be maintained at < 41 -- product must be maintained in refrigeration unit ---if during a rush period have a small volume out on table which will be used --discard any remaining product at 2 pm .
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: coleslaw in upright refrigeration unit did not have use by date on the product corresponding to date product made
Correction: coleslaw , like other ready to eat potentially hazardous foods , must be labeled with the date made or the 7 day use period following the date made ( add 6 to date made since one counts the day made as day one ) --product was not at temperature and thrown out . New product obtained from walk in and dated correctly
- Nonfood Contact Surfaces
Observation: observed multiple areas where deli paper is used as a liner
Correction: deli paper ( napkins and paper toweling and linen toweling as well ) may not be used to line surfaces . Surfaces used as liners are to be smooth - durable - non absorbant and easily cleanable
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: handsink in the retail portion of the operation is not well sealed to the wall
Correction: seal handsink to the wall in a smoothly seamed manner
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> lower levels of the prep tables at the cookline in the rear kitchen are rusty and corroded
>> gasket of the walk in refrigeration unit off the retail area is deteriorated/ split
>> walk in refrigeration shelving ( off the retail area ) is rusty/ corroded
>> vent hood surface rusty
Correction: >> resurface the lower levels of work tables in the rear kitchen
>> replace the gasket of the walk in refrigeration unit off the retail area
>> replace or resuface the walk in refrigeration shelving off the retail area
>> resurface areas of vent hood were rusty
- Equipment and Utensils - Good Repair and Calibration
Observation: upper panel of microwave oven is peeling
lid of bulk coleslaw container is split
Correction: if damage worsens replace microwave oven
>replace lid cole slaw container and any other damagd lids in the facility
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: coffee pot in the rear kitchen is dirty
cole slaw container upright refrigeration unit is not being cleaned
Correction: clean
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: microwave oven interior upper surface is dirty
Correction: clean
- Non-Food Contact Surfaces
Observation: the following surfaces are not clean
>> fryer cabinetry interior surface/ ledges
>> the can opener in the rear kitchen
>> the cabinetry in the rear kitchen behind the HOBART food processor
>> the cabinetry of the drink fountain in the dining room
>> lower level of the steam table island in the front kitchen
>> vent filters and hood of the front kitchen vent hood
>>shelving of the front kitchen upright refrigeration unit and walk in off retail area
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned equipment on rack in back kitchen was observed to be stacked wet
Correction: allow cleaned equipment to be air dried prior to stacking
- Kitchenware and Tableware
Observation: several utensils in pitchers on the clean equipment shelving rack in the back kitchen were observed to be positioned with the food contact portion up ( handle down )
Correction: all utensils should be stored with handled upright and food contact portion down
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: wiping cloths observed in handsink basin at the cookline
Correction: handsink is only for the washing of hands. Wiping cloths are to be stored in a bucket / container of sanitizer at proper strength
- Plumbing System Maintained in Good Repair
Observation: leak in the drainline of the 3 compartment sink
leak in the water line of the 2 compartment prep sink
Correction: repair the leaks in the 3 compartment sink drainline and the 2 compartment sink water line
- Sewage - Other Liquid Wastes and Rainwater
Observation: significant ice accumulation in the walk in freezer
Correction: remove ice / thaw walk in freezer . Determine source of condensation which is forming into ice and eliminate
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: grease reclaimation unit and dumpster unit are not located on hard surface pad
Correction: grease reclaimation unit and dumpster are to be located on hard surface pad . Either relocate to the parking area or pour a concrete pad to place the units onto
- Indoor Areas - Surface Characteristics
Observation: ceiling tiles in the retail portion of the facility ( employee side of counter ) are not washable
Correction: in the event of a change of owner or remodel OR the ceiling tiles are damaged or stained upgrade the ceiling tiles in the retail area ( employee side ) to washable tile type
- Light Bulbs Protective Shielding
Observation: many light tubes in the main kitchen / rear kitchen ./ filet room are not shielded or the light fixture cover is cracked / damaged
Correction: properly shield light tubes ( shield and end caps ) and replace damaged light fixture covers
- Lighting, Intensity
Observation: >>lighting is not operational ( several light bulbs out ) in the vent hood in the rear kitchen vent hood
>>lighting is not sufficent in the preparation areas of the rear kitchen
>> lighting is not operational in the rear kitchen 2 door upright freezer
Correction: restore out light bulbs in the vent hood
>> in the event of a change of owner or remodel lighting under the vent hood and in the food preparation areas of the rear kitchen are to be upgraded to 50 footcandles
>> restore lighting to operational in the rear kitchen upright freezer
- Ventilation - Mechanical Ventilation
Observation: vent hood is not operating
Correction: advised by person in charge that unit worked in the morning and had a short in the wiring . Problem has been determined and is scheduled for repair on Tuesday the 30th .
- Physical Facilities in Good Repair
Observation: >> interior side of the walk in refrigeration unit off the retail area is pitted / worn ( no longer smooth )
>> numerous tiles removed from wall behind the chest freezer in the main kitchen
>> tile missing pass thru window from filet room to retail room
>> tile not in place filet room at sink line
>> ceiling surface over ice machine is cracked and swollen / bulging
>> wall surface chipping / peeling in the ladies restroom at the left side of the handsink counter top
Correction: >> resurface walk in refrigeration door ( recommend panel of stainless to be installed and sealed over the deteriorated door
>> replace missing tile on walls behind the chest freezer / at pass thru window and at filet sink
>> determine reason for structural deterioration of ceiling over the ice machine and repair -- then repair the ceiling to be smooth - durable - non absorbant and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >>floor under chest freezer dirty / stained
>>ceiling of the filet room dirty
>> light covers back kitchen in vicinity of ice machine are dirty
>> air vent in the ladies restroom dirty
>> fryer floor dirty
>> all walls and floors have slight cleaning issues
Correction: >> clean floor under chest freezer
>> ceiling over filet sink to be cleaned
>> light covers back kitchen in vicinity of ice machine need to be cleaned
>> clean air vent in ladies restroom
>> clean fryer line floor
>> a deep overall cleaning of all floors and walls needs to be undertaken
- Pests - Controlling Pests*
Observation: >>observed several dead roaches and egg cases in storage cabinetry in the old kitchen behind the HOBART food chopper / processor
>> observed numerous dead roaches and 2 live roaches in the cabinetry under the drink fountain in the dining room
Correction: clean above areas of the dead roaches and egg cases . Have liscensed pest control operator treat facility with area of drink fountain being given specific attention
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: multiple cleaners stored with and over food and single service products
Correction: cleaners are to be stored physically seperate and lower than food / food service equipment and single service product
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: sanitizer in the 3 compartment sink was >>>>200 ppm
Correction: sanitizer ( bleach ) in the 3 compartment sink is to be 50 -100 ppm
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01/26/2012 | Routine | |
- Non-Food Contact Surfaces
Observation: The following non-food contact surfaces need to be cleaned:
-Top of ice machine in kitchen
-Top of papertowel dispenser above handsink
-Gaskets in walk in freezer in rear of facility
Correction: Clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Several plastic bins were found stacked while wet after cleaning and chemical sanitization on dish racks in kitchen
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.
- Lighting, Intensity (repeated violation)
Observation: There are no working lights above the fryers in food prep kitchen.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair
Observation: The physical structures are not maintained in good repair:
-walls behind fryer have small holes in them
-floor tile throughout kitchen has grout that is eroded
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 in need of cleaning:
-Ceiling above fryer
-Walls along handsink (in front prep kitchen)
-Walls in fish scaling room
-Walls behind upright refrigerator
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.
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09/20/2011 | Routine | |
Food temperatures are internal unless otherwise noted.
Observed shellfish tags.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Boxes of product stored on floor of walk in freezer
Correction: Store food 6 inches or above off floor
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment is in poor repair:
-racks in paper supply rusted
-hood vent rusted/corroded
-walk in refrigerator door damaged along bottom
Correction: Repair or Replace
- 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.
- Non-Food Contact Surfaces
Observation: The following non food contact equipment is in need of cleaning:
-exterior of handsink kitchen
-plumbing under 3 compartment sink in rear kitchen
-interior of 2 door freezer in back kitchen
-can opener
-top shelf of prep table across from prep line
-under side of soda dispensers
Correction: Clean
- Equipment and Utensils, Air-Drying Required
Observation: Plastic containers in rear kitchen 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following structures are in need repair:
-floor tile grout eroded in some areas throughout kitchen
-ceiling buckled above ice machine
-scale build-up under oven
-some tile broken under 3 compartment sink drainboard
Correction: Repair or Replace to maintain surfaces as smooth, durable, and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following structures are in need of cleaning:
-wall behind handsink
-wall below 3 compartment
-floor under ice machine
-walk in refrigerator floor
-floor under soda boxes
-vent in men and women's restroom
Correction: Clean
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05/06/2011 | Routine | |
All food temperatures observed are internal.
racks in retail walk-in cooler have been resurfaced.
Cleaning and maintenance have improved since last routine evaluation. Continue efforts in maintaining the facility in clean sanitary condition and in good repair.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Shellstock and cased seafood stored on floor in the walk-in freezer.
Correction: Store food elevated up off the floor at least 6 inches.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Baked beans (45*) and potato salad (47*) inside the display refirgerator are coldholding at improper temperature.
Correction: Corrected by discarding. Cold hold potentially hazardous foods at or below 41*.
- Temperature Measuring Devices (corrected on site)
Observation: Thermometer not provided inside the display refrigerator.
Correction: Corrected. Ensure thermometers are provided inside refrigerators at the front by the door.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Chlorine test strips not provided.
Correction: Provide chlorine test strips.
- Equipment and Utensils - Good Repair and Calibration
Observation: Digital thermometer not operational.
Correction: Repair/replace the thermometer (check battery).
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers reused for storage.
Correction: Once the original contents of the containers have been emptied, discard the container. Provide approved multi-use containers.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Beverage counter ice chute not clean.
Correction: Clean and sanitize.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) interior fryer cabinetry
2) reach-in freezer door gaskets
3) stove drip tray
Correction: Clean.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs not properly shielded:
1) above sink in fish scaling room
2) in back prep kitchen (light lenses are cracked)
Correction: Replace damaged light lenses and install plastic light tubes with end caps on each end at the fish scaling room.
- Lighting, Intensity (repeated violation)
Observation: Light bulbs burned out at back prep vent hood system.
Correction: Replace the light bulbs.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) ceiling above ice machine
2) bottom interior of the retail walk-in cooler door
3) grout eroded at floor-wall juncture below fish scaling sink
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate potential pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The physical structures are not clean:
1) floor below reach-in freezer
2) wall at cookline hand sink
Correction: Clean.
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02/01/2011 | Routine | |
All food observed are internal temperatures. Fact sheet provided on retail shellfish requirements (State Food Code requirements for retail and restaurants).
- Critical: Demonstration of Knowledge*
Observation: Facility lacks a full-time certified food manager (registered candidate works at another location) and staff are not being trained/educated in food safety as it pertains to their duties as reflected through the critical violations observed during today's routine evaluation.
Correction: Provide a full-time certified food manager at this location. This person shall successfully complete an approved food safety course and register with the Hampton Health Department upon receipt of the certificate. The Hampton Certificate shall be posted in public view. This person is responsible for training and educating staff in food safety as it relates to food safety.
FAILURE TO PROVIDE PROOF OF REGISTRATION INTO APPROVED COURSE OR COMPLETION OF APPROVED COURSE NO LATER THAN 12/31/2010 MAY PREVENT 2011 PERMIT FROM BEING ISSUED.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: The tags for the shellstock are not available or are discarded immediately after the container is empty.
Correction: Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food observed stored directly on the floor in the retail fish walk-in cooler and the facility walk-in freezer.
Correction: Store food elevated up off the floor at least 6 inches.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Several fried scallops were not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the fish to heat all parts to 145°F or above for 15 seconds. Corrected by cooking to at least 165*.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Baked beans sitting on top of the steam table (not in the insert) are holding at improper temperatures (108*-128*).
Correction: Advised to hot hold the beans at least 135*. Since this is a limited amount, advised operator that time as control could be used provided that the product is labeled with the time is removed from cold or hot holding and the product is consumed/sold/or discarded within 4 hours from that time.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Coleslaw sitting on prep table was relocated to reach-in refrigerator and holding at 62-67*.
Correction: Advised to discard the coleslaw. Cold hold the coleslaw in the refrigerator at or below 41*. Advised operator that the bowl of coleslaw could sit out on the prep table if it was labeled with the time it was initially removed from the refrigerator and consumed/sold/or discarded within 4 hours of that time.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Bulk coleslaw not labeled with a use-by date.
Correction: Corrected. Label the use by date on ready to eat potentially hazardous foods for use within 7 days of preparation or opening of commercial package (day one is day item prepared/opened).
- Temperature Measuring Devices
Observation: Thermometer not provided in the retail self-service fish display refrigerator.
Correction: Provide a thermometer inside the refrigerator at the front by the door.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Food thermometer not provided.
Correction: Provide at least one digital food thermometer to measure the internal temperatures of thin-massed, patty-like foods.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Sanitizer test strips not provided or could not be located.
Correction: Provide sanitizer test strips and ensure staff know how to use them and where they are located.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Two compartment sink in back kitchen is no longer sealed to the wall.
Correction: Properly secure sink to wall and then seal it to the wall.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) surfaces of fryerspeeling /corroded (far right and far left sides)
2) plastic coating eroding on shelves in the cookline refrigerator (see right side), one metal rack on left side corroded
3) rack corroded in retail fish walk-in cooler
4) vanity-partition juncture corroded in the women's restroom
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning and operation.
- Equipment - Cutting Surfaces
Observation: Cutting boards in the fish scaling room are heavily scratched and scored.
Correction: Resurface/ plane, or replace the cutting boards to provide a smooth and easily cleanable surface.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers reused for food storage.
Correction: Once the original contents have been emptied, discard the container. Provide approved multi-use storage containers for storage.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The food contact surface of the self service beverage ice chute is not clean.
Correction: Clean and sanitize the ice chute.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) interior fryer cabinetry
2) sides of fryers
3) prep table shelf below fryline microwave oven
4) top of shelf above back kitchen prepline (dusty)
5) back kitchen prep table shelves
Correction: Maintain non-food contact surfaces clean.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Unnecessary items stored in the back kitchen handsink (stopper, paper towels).
Correction: Corrected. Handsinks are for handwashing only.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: Trash can not provided at the back kitchen handsink.
Correction: Provide trash cans in the immediate areas of all handsinks.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs are not properly shielded:
1) two light bulbs above front kitchen steam table
2) light covers cracked above back kitchen prep table
Correction: Shield the lights by installing plastic light tubes with end caps on each end or replacing damaged covers.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Paper towels not provided at the fryline handsink.
Correction: Corrected. Ensure all handsinks are stocked with a supply of paper towels.
- Lighting, Intensity
Observation: Lights burned out:
1) inside the fryline refrigerator
2) back kitchen vent hood system
Correction: Replace the light bulbs.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) floor tile grout eroded right of front line fryers, retail service area
2) wall panel joints behind front fryer line not secured to wall
3) threshold at kitchen-cutting room juncture
4) bottom interior door panel of the retail walk-in cooler
5) retail walk-in cooler door where it meets the door frame
Correction:
Maintain the physical structures in good repair to facilitate cleaning and eliminate potential pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor, walls, and ceiling in the fish scaling room
2) wall and baseboard below the fryline microwave oven table
3) walls around fryline handsink
4) floor below the front kitchen low boy freezer
5) floor below the front kitchen prep tables (see corner)
6) floors, especially along walls and beside equipment in the back kitchen
7) women's restroom ventilation fan cover
Correction: Maintain the physical structures clean.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: The handsink and fixtures in the fish scaling area are not clean.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing and prevent contamination of clean hands.
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10/19/2010 | Routine | |
TO ADD TO SECTION 53: 2790: THE CEILING TILES ABOVE THE RETAIL AREA ARE NOT WASHABLE. AS THE TILES BECOME STAINED/DAMAGED, THEY SHALL BE REPLACED WITH WASHABLE TILE.
All food temperatures observed are internal. Report not completed at time of evaluation and shall be reviewed with PIC next business day.
- Person in Charge
Observation: Facility lacks a full-time certified food manager (registered candidate works at another location).
Correction: Provide a full-time certified food manager at this location. This person shall successfully complete an approved food safety course and register with the Hampton Health Department upon receipt of the certificate. The Hampton Certificate shall be posted in public view. This person is responsible for training and educating staff in food safety as it relates to food safety.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shrimp on retail display and soft shell crabs on shelf below microwave oven are cold holding at improper temperatures (50, 55*).
Correction: Cold hold potentially hazardous foods at or below 41*. Advised to provide additional ice on shrimp and crabs relocated to freezer to cool (removed for lunch rush).
- Food Contact Surfaces - Cleanability*
Observation: Plastic scoop in the fish scaling room (at the handsink) is cracked.
Correction: Discontinue use of the scoop since it is no longer cleanable. Discard/remove from the premises.
- Cooling, Heating, and Holding Capacities
Observation: Reach-in refrigerator cold holding at 43.7*.
Correction: Adjust/service/repair unit so it is capable of cold holding potentially hazardous foods at or below 41*.
- Sanitizing Solutions, Testing Devices
Observation: Chlorine test strips could not be located.
Correction: Provide the strips and ensure staff know where they are kept.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) surface of fryer peeling (right fryer closest to handsink)
2) plastic coating eroding on shelves in the cookline refrigerator (see right side), one metal rack on left side
3) rack corroded in retail fish walk-in cooler
4) vanity-partition juncture corroded in the women's restroom
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning and operation.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The food contact surfaces are not clean:
1) Self service beverage dispenser ice chute
2) interior panel of back line kitchen ice machine
Correction: Clean and sanitize
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) interior of the fryer cabinetry
2) backside of the front kitchen steam table
3) top shelf at back line (back kitchen)
Correction: Clean.
- Equipment and Utensils, Air-Drying Required
Observation: Food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: Trash can not provided at back kitchen handsink.
Correction: Provide trash cans in the immediate areas of all handsinks.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: The floor-wall juncture is not sealed:
1) below the fryers at the front cooking area
2) below the cutting/scaling room sink (along that wall)
3) left of the three-compartment sink
Correction: Seal the floor-wall junctures.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs are not properly shielded:
1) two light bulbs above front kitchen steam table
2) light covers cracked above back kitchen prep table
Correction: Shield the lights by installing plastic light tubes with end caps on each end or replacing damaged covers
- Outer Openings - Protected (repeated violation)
Observation: Back/side door in the dining room is not self closing (device is broken).
Correction: Repair/replace the self-closing device.
- Lighting, Intensity
Observation: Light bulbs burned out in the back kitchen.
Correction: Replace the light bulbs.
- Dressing Areas and Lockers - Designation
Observation: Banana boat tan lotion stored with food in back kitchen and jacket stored on food pan lids on rack next to cutting room.
Correction: Provide a designated area for the storage of personal belongings that is separate from food, utensils, equipment, linens, and single service.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) floor tile grout eroded right of front line fryers, retail service area
2) wall panel joints behind front fryer line not secured to wall
3) threshold at kitchen-cutting room juncture
4) bottom interior door panel of the retail walk-in cooler
5) retail walk-in cooler door where it meets the door frame
6) ceiling sagging above ice machine in back kitchen
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate potential pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) pooled water observed on floor below back kitchen cookline
2) floor below back line reach in freezer
3) cutting room and adjoining storeroom floor
4) wall above and below kitchen microwave oven table
5) floor below soda syrup rack off of dining room (minimal)
6) floor below the prep table right of the cookline refrigerator
Correction: Clean.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Ajax, spray cleaner, and rustoleum improperly stored in the back food preparation area.
Correction: Corrected. Store chemicals separate from food and food contact surfaces.
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07/12/2010 | Routine | |
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