- Critical: Time as a Public Health Control* (corrected on site)
Observation: Tomatoes for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Cheese on the make table for which time rather than temperature is being used as a control was not discarded by the expiration time as indicated on the package.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.
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10/20/2015 | Risk Factor | |
Temperatures were taken internally unless otherwise noted.
- Critical: Hands - When to Wash*
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.
- Food Storage - Clean and Dry Location
Observation: Onions stored on the floor of the walk-in.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Good Repair and Proper Adjustment
Observation: The following was found in poor repair:
>> Racks in walk-in rusty.
>> Racks in walk-in freezer.
>> Floor in the walk-in freezer rusty.
>> Floor in the walk-in is popping up.
Correction: Repair.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following has accumulations of grime and debris:
>> Electrical outlets behind deep fat fryer
>> Electrical outlets at grill.
>> Bottom section of chicken deep fat fryer.
>> Side panels of French fry deep fat fryers.
>> HVAC vents overtop of the service are/ food preparation line.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Critical: Backflow Prevention Device, When Required* (repeated violation)
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law ( mop sink faucet).
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Physical Facilities in Good Repair
Observation: The following physical structure is not maintained in good repair:
>> wall located at the service sink wall tiles are missing.
>> Ceiling tile tracks located at the deep fat fryer are rusted.
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 following physical structure are noted in need of cleaning:
> Wall behind deep fat fryer.
>> Wall behind drink dispensers.
>> Floor at front handsink floor drain.
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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03/31/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Omelet mix 46*F-50*F( Cheese,ham, sausage on ice bath) cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: The thermometer on the warmer was not calibrated.
Correction: Repair or place an additional thermometer on the inside of the warmer.
- Equipment - Good Repair and Proper Adjustment
Observation: The following was found in poor repair:
>>shelving rusty in the walk-in cooler.
>> Shelving rusty in walk-in freezer.
>> Front panel of hot water heater.
Correction: Repair.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following has accumulations of grime and debris:
>>Freezer units throughout noted in the need of cleaning (interior bottom).
>> Single door hamburger storage located in the service area. ( Interior bottom).
>> Deep fat fryer.
>>. Top of ovens
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Water Pressure
Observation: Hot water under insufficient or inadequate pressure was found in the rest-room. Hot water does not reach a temperature of 100*F.
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the hand sink.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet with spray nozzle attached as required by law.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Plumbing System Maintained in Good Repair
Correction:
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the three compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors throughout noted in need of cleaning.
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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12/22/2014 | Routine | |
- Person in Charge (repeated violation)
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheese (57*F) in the single door reach-in
Correction: next to the chicken strip preparation area
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Food for which time rather than temperature is being used as a control was not discarded by the expiration time as indicated on the package. Food was labeled to be discarded at 10:00 am and was observed still on the service line after 11:00am
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the font line low boy reach-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 Measuring Devices
Observation: The temperature measuring device in the walk-in was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Temperature Measuring Devices
Observation: The temperature measuring device located single door upright reach-in next to chicken strip preparation area. is not easily readable.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- Equipment - Good Repair and Proper Adjustment
Observation: The following was observed in poor repair:
1) Upright single door reach-in beside chicken strip preparation area observed with rusty racks.
2) Shelving in walk-in cooler observed with rusty racks.
3) Warmer door (Top) handle lose.
4) Door gaskets damaged on broiler meat refrigeration unit.
Correction: Repair or replace.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
1) Speed racks located in the walk-in.
2) Door gaskets soiled on all freezers and refrigeration units throughout.
3) Top of ovens .
4) Outside surfaces of deep fat fryer.
5) Top of warmer located at the cookline.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Physical structures noted in need of cleaning:
1) Floor under deep fat fryer.
2) Mop room walls.
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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09/12/2014 | Routine | |
All temperatures were taken internally. Ensure that old date labels are removed from pans with new product in them..
- Person in Charge
Observation: The following items were not posted in public view:
1. Certified Food Manager certificate.
2. Operating permit.
Correction: Post in public view.
- 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.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that thawing hamburgers was not protected from biological cross contamination. because it was stored under the air compressor in the walk-in. The air compressor was dripping water directly on the plastic that was cover the hamburgers, making a pool of water. Hamburgers were partially wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings. EHS recommended not to store foods under the air condenser.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following equipment is not sealed to the wall:
1. Three compartment sink.
2. Hand sink at broiler.
Correction: Reseal to prevent sippage and spillage
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a condition that prevents necessary maintenance and easy cleaning:
1. Storage racks inside walk-in cooler.
2. Storage racks inside single door reach in at chicken make station.
3. Base of walk-in cooler.
4. Door frame of walk-in cooler.
Correction: Repair or replace to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.(0 ppm in threee compartmet sink, 100 ppm in wiping cloth buckets.
Correction: Operator stated that the facility was out of QAC sanitizing solution until the truck came in. Person in charge used bleach that measure at 50 ppm in place of the QAC sanitizing solution.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
1. Inside of food warmer.
2 Door gasket on buttermilk cooler.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food pans that had just been washed and placed on the cleaned dish rack, 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.
- Floor Carpeting, Restrictions and Installation
Observation: Carpeting installed as floor covering in the walk-in freezer and walk-in cooler.
Correction: Due to the moisture and possibility of spillage, remove carpeting and replace with approved floor material.
- Lighting, Intensity
Observation: Seven light bulbs burnt out throughout facility.
Correction: Replace
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and walls around and behind equipment noted in the need of cleaning.
Correction: Clean
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Spray bottle of sanitizer solution 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.
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05/15/2014 | Routine | |
All temperatures are internal unless otherwise noted.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces are not clean:
1) door gaskets on refrigerator C stained
2) interior and sides of general and chicken fryers
3) left side of refrigerator C
4) grill cart (see ledges)
5) meat reach in refrigerator door gasket
6) wheels of equipment
7) exterior of ice chute at self-serve beverage counte
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Food bins 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 - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following structures are in need of repair:
1) ceiling tiles stained throughout kitchen
2) ceiling tile grid corroded in some areas
3) floor tile grout eroded in some areas
4) floor tile chipped/cracked in several places in kitchen
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 structures are in need of cleaning:
1) floors below kitchen equipment have minimal debris
2) ceiling tiles dusty around exhaust vents
3) floor around hot water heater
4) wall tiles stained at mop sink
5) floor below soda syrup rack
6) floor below storage pallet next to ice machine and floor below ice machine
7) floor below pick up window beverage counter
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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04/12/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) ice build-up observed on fan cage in undercounter refrigerator C
2) general fryer appearst to be leaking oil
3) meat reach-in refrigerator door gasket torn
4) carbon build-up observed on at least 2 metal food pans (food and non-food sides)
5) storage racks storing soda syrup and bulk sugar are corroded
6) door gasket on refrigerator K torn
7) door gasket on refrigerator B torn
Correction: Maintain equipment in proper repair.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) door gaskets on refrigerator C stained
2) interior and sides of general and chicken fryers
3) left side of refrigerator C
4) grill cart (see ledges)
5) meat reach in refrigerator door gasket
6) wheels of equipment
Correction: Clean
- Physical Facilities in Good Repair (repeated violation)
Observation: The following structures are in need of repair:
1) ceiling tiles stained throughout kitchen
2) ceiling tile grid corroded in some areas
3) floor tile grout eroded in some areas
4) floor tile chipped/cracked in several places in kitchen
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 following structures are in need of cleaning:
1) floors below kitchen equipment have minimal debris
2) ceiling tiles dusty around exhaust vents
3) floor around hot water heater
4) wall tiles stained at mop sink
5) floor below soda syrup rack
6) floor below storage pallet next to ice machine and floor below ice machine
7) floor below pick up window beverage counter.
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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01/08/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Person in Charge
Observation: The facility does not currently have a certified food manager. The manager at the facility has a completion certificate for ServSafe, but has not registered the certificate with the city of Hampton.
Correction: Register ServSafe certificate with the City of Hampton.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) ice build-up observed on fan cage in undercounter refrigerator C
2) general fryer appearst to be leaking oil
3) meat reach-in refrigerator door gasket torn
4) carbon build-up observed on at least 2 metal food pans (food and non-food sides)
5) storage racks storing soda syrup and bulk sugar are corroded
6) door gasket on refrigerator K torn
7) door gasket on refrigerator B torn
Correction: Maintain equipment in proper repair.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) door gaskets on refrigerator C stained
2) interior and sides of general and chicken fryers
3) left side of refrigerator C
4) grill cart (see ledges)
5) meat reach in refrigerator door gasket
6) wheels of equipment
Correction: Clean
- Physical Facilities in Good Repair (repeated violation)
Observation: The following structures are in need of repair:
1) ceiling tiles stained throughout kitchen
2) ceiling tile grid corroded in some areas
3) floor tile grout eroded in some areas
4) floor tile chipped/cracked in several places in kitchen
Correction: Maintain the physical structures in good repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following structures are in need of cleaning:
1) floors below kitchen equipment have minimal debris
2) ceiling tiles dusty around exhaust vents
3) floor around hot water heater
4) wall tiles stained at mop sink
5) floor below soda syrup rack
6) floor below storage pallet next to ice machine and floor below ice machine
7) floor below pick up window beverage counter.
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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10/16/2012 | Routine | |
In the event of a change of ownership or a re-model to bathrooms or dining rooms
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces are not clean:
1) door gaskets on refrigerator C stained
2) interior and sides of general and chicken fryers
3) left side of refrigerator C
4) grill cart (see ledges)
5) meat reach in refrigerator door gasket
6) wheels of equipment
7) exterior of ice chute at self-serve beverage counter
Correction: clean
- Physical Facilities in Good Repair (repeated violation)
Observation: The following structures are in need of repair:
1) ceiling tiles stained throughout kitchen
2) ceiling tile grid corroded in some areas
3) floor tile grout eroded in some areas
4) floor tile chipped/cracked in several places in kitchen
Correction: Maintain physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following structures are in need of cleaning:
1) floors below kitchen equipment have minimal debris
2) ceiling tiles dusty around exhaust vents
3) floor around hot water heater
4) wall tiles stained at mop sink
5) floor below soda syrup rack
6) floor below storage pallet next to ice machine and floor below ice machine
7) floor below pick up window beverage counter
Correction: Clean
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07/05/2012 | Routine | |
In the event of a change of ownership or a re-model to bathrooms or dining rooms
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is in poor repair:
1) ice build-up observed on fan cage in undercounter refrigerator C
2) general fryer appearst to be leaking oil
3) meat reach-in refrigerator door gasket torn
4) carbon build-up observed on at least 2 metal food pans (food and non-food sides)
5) storage racks storing soda syrup and bulk sugar are corroded
6) door gasket on refrigerator K torn
7) door gasket on refrigerator B torn
Correction: Maintain equipment in good repair and proper adjustment
- Non-Food Contact Surfaces
Observation: The following non food contact surfaces are in need of cleaning:
>>Frame of bun toaster
>>Vent filter frame above fryer
>>Vent filter frame underneath sandwich pass thru
Correction: Clean
- Plumbing System Maintained in Good Repair
Observation: Feed tube for dish soap dispensing is leaking.
Correction: Repair or replace tube to allow for adequate disbursement of soap.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
>>Ceiling tile frame work in chicken prep area is damaged
>>Tile grout erosion throughout facility'
>>Cracked floor tiles throughout facility
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:
>>Air intakes throughout the kitchen
>>Walls behind the grill line
>>Floors behind beverage station
>>Ceiling tiles in dine in area
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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03/19/2012 | Routine | |
all food temperatures observed are internal.
2012 permit issued
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Several of the larger chicken breasts out of fryer were not cooked to a sufficient temperature and time to eliminate pathogenic bacteria (internal temperatures out of fryer were 138-162*).
Correction: Corrected. Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) ice build-up observed on fan cage in undercounter refrigerator C
2) general fryer appearst to be leaking oil
3) meat reach-in refrigerator door gasket torn
4) carbon build-up observed on at least 2 metal food pans (food and non-food sides)
5) storage racks storing soda syrup and bulk sugar are corroded
6) door gasket on refrigerator K torn
7) door gasket on refrigerator B torn
Correction: Maintain equipment in good repair and proper adjustment.
- Good Repair and Calibration of Thermometers
Observation: Thermometer inside refrigerator B not accurate.
Correction: Calibrate or replace the thermometer.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) door gaskets on refrigerator C stained
2) interior and sides of general and chicken fryers
3) left side of refrigerator C
4) grill cart (see ledges)
5) meat reach in refrigerator door gasket
6) wheels of equipment
7) exterior of ice chute at self-serve beverage counter
Correction: Clean.
- Outer Openings - Protected
Observation: Drive thru window is not self-closing.
Correction: Repair/adjust the window so it is self-closing.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following structures are in need of repair:
1) ceiling tiles stained throughout kitchen
2) ceiling tile grid corroded in some areas
3) floor tile grout eroded in some areas
4) floor tile chipped/cracked in several places in kitchen
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following structures are in need of cleaning:
1) floors below kitchen equipment have minimal debris
2) ceiling tiles dusty around exhaust vents
3) floor around hot water heater
4) wall tiles stained at mop sink
5) floor below soda syrup rack
6) floor below storage pallet next to ice machine and floor below ice machine
7) floor below pick up window beverage counter
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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12/13/2011 | Routine | |
All temperatures are internal unless otherwise noted.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the fryers located behind the steam line is not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Ventilation Hood Systems - Filters
Observation: Grease extraction filters in the hood system are not easily removable.
Correction: Alter or replace this equipment so that the filters can be easily removed for cleaning and replacement.
- Ventilation Hood System, Drip Prevention
Observation: Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below.
Correction: Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
- Equipment and Utensils - Good Repair and Calibration
Observation: The thermometer on the steam line is not in good repair and/ or not accurate in the range of use.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- Non-Food Contact Surfaces
Observation: The following non food contact surfaces need to b e cleaned:
-mixer hinges
-test strips containers
-racks in walk in cooler
-walk in cooler door
-top of hot hold boxes
-top of hamburger fryer
-chicken breading station
Correction: Clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Tongs were found stored in grease trap above chicken fryers.
Correction: Store utensils 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: Plumbing connections under the 3 comparment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Grease Trap
Observation: The grease trap has been installed preventing easy access for cleaning.
Correction: Remove the item obstructing easy access to the grease trap.
- Refuse - Using Drain Plugs
Observation: The dumpster outside of facility has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Physical Facilities in Good Repair (repeated violation)
Observation: The walls and coving in the rear of the facility are not maintained in good repair. The floor tiles and grout throughout the facility are also not in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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09/01/2011 | Routine | |
All food temperatures are internal unless otherwise noted.
- Temperature Measuring Devices (repeated violation)
Observation: There was no thermometer in the front under counter refrigerator B
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is in need of repair:
-top door handle to hot hold cabinet is broken
-gasket to top door hot hold cabinet is damaged
-gasket 1 door traulsen with Angus torn
-some racks in storage corrode
-bottom rack of storage in back buckled
Correction: Repair/Replace
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non food contact surfaces are in need of cleaning:
-under side of soda dispenser at drive thru (around nozzles)
-sides of fryers
-sprayer head , hoses, faucets, attachments at 3 compartment sink
-exterior of back handsink
Correction: Clean
- Lighting, Intensity
Observation: A light is out in the traulsen freezer at cook line area
Correction: Replace with shatter proof or coated bulb
- Physical Facilities in Good Repair (repeated violation)
Observation: The following structures are in need of repair:
-ceiling tiles stained throughout kitchen
-ceiling tile grid corroded in some areas
-floor tile grout eroded throughout facility
-floor tile chipped/cracked in several places in kitchen
-floor stained under ice machine in back
-mop curb area stained
Correction: Repair or Replace
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following structures are in need of cleaning:
-floor under front tables, equipment
-floor under drive thru tables
-wall around handsink and trash can in back
-floor and walls in utility 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.
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03/23/2011 | Routine | |
Restaurant representatives - add corrected or new information about Hardee's #2611, 63 E Mercury Blvd., Hampton, VA 23669 »