- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following foods are cold holding at improper temperatures: ham and cheese-50*F in undercounter, chicken-46*F and cheese- 46*F in the walk-in cooler (furthest point from blower), milk- 52*F and whip cream- 51*F in undercounter behind order counter.
Correction: Relocate all foods normally stored in the kitchen undercounter and in the back of the walk-in cooler to the front section of the walk-in cooler. The undercounter cooler should be serviced (recommended) and cold holding foods at 41*F before being used again. The foods out of temperature in the walk-in cooler were located furthest from the blow motor and the rest of the foods in the unit were at proper temperatures (closest to blow motor). The front undercounters thermostat was readjusted and is now cold holding at 38*F. An ambient air temperature of 35-37*F is recommended for all refrigeration units.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Beverage dispenser nozzles at customer self serivce soda machine soiled.
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Two chemical spray bottles were stored on the drive thru counter in front of the ice well.
Correction: Ensure chemicals are not placed on counters by food/ice/beverage/utensils to reduce the likelihood of accidental contamination.
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10/19/2015 | Risk Factor | |
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: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chilli (119-126*F), hot dog (126*F), cooked onions (100-106*F) hot holding at improper temperatures. There was not sufficient water to keep the foods in the left side of steam well hot.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Foods out of temperature are placed on a 4 hr time control and to be discarded 4 hrs from the time they were set out.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk( 51-53*F) in the service station undercounter refrigerator is cold holding at improper temperatures. The temperature was turned up too high in the unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below, until the unit reaches an ambient air temperature that is capable of keeping foods at 41*F, or lower.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the cement blocks used to support the chemical rack and the lower pressboard shelf of the chemical storage rack is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Seal these surfaces.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged:sink knob loose in men's restroom, quaternary ammonia dispenser is broken at three compartment sink, men's urinal is not flushing, door gasket to the walk-in freezer is becoming torn, water is leaking from the left corner of the beverage station in the dining area (eroding floor tile grout),
Correction: Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the beverage machine dispensers were observed soiled with accumulations of grime and debris.
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: A few storage shelves in the downstairs storage room, bottom of beverage dispensers around nozzle area (dark substance growing), tea dispenser plastic liners (greasy thick build-up), walk-in cooler shelves (dark substance starting to grow), chemical storage room shelves, outside of dish soap tank, beverage dispenser cabinet has no trash can, but customers have been throwing their trash in the opening in counter, trash is collecting in compartment.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in some of the prep areas in 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 (repeated violation)
Observation: The following physical structures are not maintained in good repair: wall material torn off in restroom hallway, walk-in cooler left wall not sealed to the floor, grout erroding from floor of mop sink and around wall tiles, grout eroding from kitchen floor tiles in front of the fryers and left corner of customer refill beverage station (where water drips), grease comes around from under floor tiles when stepped on the grout is not sealed properly and has pockets/holes that allow grease to seep under the floor tiles, ceiling tile metal grid rusting, ceiling in corner of beverage syrup room is damaged.
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 structures are noted in need of cleaning: kitchen ceilings have heavy dust accumulations, ceiling tiles are visibly soiled in kitchen, walls in chemical storage room, ceiling in mop area, floor heavily soiled under equipment/counters in the kitchen and service station/drive thru, lots of grease is on floor under and in front of fryers.
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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04/01/2015 | Routine | |
All food temperatures taken were internal. Permit for 2015 issued. Oven mitts and plastic apron is heavily soiled, furthermore a few pairs of oven mitts are torn at seams. Replace oven mitts and clean mitts and aprons regularly.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: 2 beverage syrups stored on the floor.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: door gaskets torn to the undercounter 2 door lowboy in the kitchen, door gasket torn to the walk-in freezer, some light shields cracked, storage shelves rusting, metal shelving unit in freezer paint peeling, chemical storage shelves paint peeling, paint peeling from chemical storgae shelving.
Correction: Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment and Utensils - Good Repair and Calibration
Observation: Several tongs handles was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: sheet pans and inside of the microwave.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the following food equipment was visibly soiled: Beverage dispenser nozzles, ice dispenser lever.
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 following nonfood contact surface has accumulations of grime and debris: mop sink, handsink by the three compartment sink seal soiled, inside of mak, station undercounter cooler, shelves in the walk-in cooler, restroom sanitary door opener.
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)
Observation: Single service items not stored inverted in cubby of center workstation in kitchen.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the kitchen hand sinks.
Correction: Provide a refuse container for the disposal of paper towels at the kitchen hand sink.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory at all of the handsinks in kitchen and counter.
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
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are not maintained in good repair: Grout deteriorating in between floor tiles, some tiles chipped, mopsink grout deteriorating, walls heavily scuffed in electrical room, metal door frame 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
Observation: The following physical structures noted in need of cleaning: Ceiling in kitchen very dusty and stained, grease and/or debris under kitchen counters/cookline, some walls need 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 | |
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.
Several refrigeration units are down.
- Person in Charge
Observation: Certified Food Managers certificate not posted in public view.
Correction: Post CFM certificate in public view.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands in between glove changes.
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: Liquid Eggs are cold holding at improper temperatures of 61°F. The eggs were set out at room temperature during breakfast and then re-refrigerated.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Eggs were discarded.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Heads of lettuce were placed in the sink to rinse and the sink compartment was not cleaned (washed,rinsed and sanitized).
Correction: Wash, rinse and sanitize sink before thawing foods or rinsing vegetables.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory on the side wall of 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
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08/07/2014 | Risk Factor | |
All food temperatures taken were internal.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Foods at the make station 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. The time tags were not posted and the old one's from the previous day were still up.
Correction: Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: The temperature measuring device in a few refrigeration units was not properly located in the coldest part of the unit.
Correction: Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The kitchen 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 condition that prevents necessary maintenance and easy cleaning:
>>Gasket to walk-in freezer/refrigerator
>>Gasket to undercounter refrigerator
>>Metal wire rack shelving rusting on many shelving units in kitchen
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The can opener blade is rusted and dull.
Correction: Can opener was discarded.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: vegetable sliced and knife on magnetic knife rack.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the Ice scoop that contacts non-potentially hazardous food items was observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice scoop and the pan it sits on 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
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>>Walk-in refrigeration units metal racks
>>Outside of microwave and handles
>>Refrigerator door gaskets on a few units
>>Doors to walk-in refrigeration/freezer units
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)
Observation: The ice scoop was found stored on a soiled pan on top of the ice machine. The pan had sticky residue on it with light soiling and dead ants.
Correction: Store ice scoop in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Critical: Backflow Prevention Device, When Required* (repeated violation)
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law. There is a back flow device on the top of the faucet fixture (bell type), but there is a hose attached to the treaded faucet with a spray nozzle that stays connected (the backflow device is not effective with the spay nozzle attached).
Correction: Include an additional backflow or backsiphonage prevention device on the threaded faucet if spray nozzle is to be attached to hose.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The sink basin next to the three compartment sink handsink is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair:
>>Floor tile grout deteriorating by mop sink, in mop sink and by fryers in kitchen
>>Ceiling tiles stained and light damage by fryers in kitchen
>>Tiles damaged under fryer 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 physical structures noted in need of cleaning:
>>Floor under equipment throughout kitchen, especially under front counter line and cookline
>>Ceiling and light fixtures dusty throughout kitchen
>>Ceiling by mop area
>>Stairway walls and handrails
>>Ceiling by breakroom hallway
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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04/16/2014 | Routine | |
All temperatures taken were internal. Permit Issued.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chilli (111°F-118°F) hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: (CORRECTED DURING INSPECTION): The following TCS foods were improperly cold holding:
>>Chicken (45°F), Hamburger (45°F), Cheese (44°F), and Milk (43°F) in walk-in unit
>>Tomatoes (47°F) and shredded cheese (47°F) at prep line cooler
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Foods must be kept at 41°F or lower, even during rush periods where units may be opened often. Servicing may be required for walk-in refrigeration unit, or the thermostat may need to be adjusted. For foods at the prep line time control can be used.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the cement blocks that support chemical storage shelving is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Seal the surface of cement blocks, or replace with an approved material. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The metal casing of the back wall handsink is no longer properly sealed to sink. The sealant is cracking and molding. The women's restroom sink sealant is no longer properly sealed to the wall.
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 noted in poor repair:
>> Can opener blade is rusted and dull.
>> Door gasket to the walk-in ripped and hanging
>> Wooden platform in chemical storage paint deteriorating
>> Metal shelving paint flaking and rusting
>> Light shield cracked
Correction: Repair or replace equipment and maintain in good repair.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometers in two units not calibrated to ensure accuracy.
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils on the clean dish rack were observed soiled to sight and touch with grease and food residue: lexan pans, lids and utensils.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits on the following food contact surfaces: Pans
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces noted in need of cleaning:
>> Walk-in refrigerator shelving
>> Chemical storage shelving
>> General storage shelving
>> Can opener blade
>> Exterior surfaces (including wheels) and underside ledges of both sets of fryers and electrical cord
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to a faucet fixture with a spray nozzle attached under pressure.
Correction: Install an approved backflow prevention device directly on the threaded faucet if the hose is to have a spray nozzle attached. Consult with a plumber for information on what device will properly protect the water supply in your facility from back siphonage.
- Plumbing System Maintained in Good Repair
Observation: >>The sink basin at the back of kitchen is slow to drain.
>>Condensor line plumbing is leaking in both the walk-in refrigerator and freezer.
Correction: >>Plumbing systems and components shall be maintained in good repair.
>>Repair and maintain all plumbing components and fixtures.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: The waste storage container has a missing lids.
Correction: Replace the missing lid for the waste storage container.
- Refuse - Covering Receptacles
Observation: Dumpster side doors observed open and grease container lid observed open.
Correction: Cover all waste containers when not in continuous use.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
>> Floor tile is no longer attached to floor in front of fryer. When tile is stepped on grease oozes out around edges of floor tile.
>> Holes in wall and doors of both walk in refrigeration and freezer units ( where locks and handles relocated over time )
>> Ceiling tile stuts rusty / corroded several areas
>> Mop curb grout at wall tile ( corners especially and lower level of pit ) 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 (repeated violation)
Observation: The following physical structures noted in need of cleaning:
>> Walk-in refrigerator floors
>> Chemical storage room walls, floors, ceiling
>> Floors under equipment, especially under fryers
>> Floor around hot water heater
>> Floor around beverage machine
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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10/24/2013 | Routine | |
all food temperatures observed are internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment
- Person in Charge (repeated violation)
Observation: Facility lacks a Hampton Certified Food Manager.
Correction: At least one full time employee shall register an approved food manager's certification (e.g. Serv Safe) with the Hampton Health Department ($10). The Hampton food manager's certificate shall be posted in public view. This person is responsible for ensuring all staff are trained in food safety as it pertains to their duties.
- Critical: Employee Health* (corrected on site)
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: EHS provided guidance documentation outlining requirements of approved health policy as well as employee health agreement.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
- Jewelry - Prohibition
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee chewing gum at the front counter.
Correction: Corrected. Due to the potential of exposed food becoming contaminated with gum, ensure staff discontinue chewing gum upon entering the foodservice areas.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee used bare hands to place ready to eat cheese on sandwich prep unit.
Correction: Corrected. There shall be no bare hand contact with ready to eat food. Prior to putting on gloves for food handling, hands shall be washed at the hand sink.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Commercially mushroom gravy/sauce on steam table not reheated completely to at least 135* (observed temps from 120-136*).
Correction: Corrected. Ensure the first heating of a commercially prepared potentially hazardous food is 135* throughout all parts of the food.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling sliced tomatoes (47*) in the walk-in cooler are not adequate.
Correction: Corrected. Advised to discontinue stacking the covered containers of tomatoes on top of one another after preparation. 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. By end of evaluation and write up 3 pans of tomatoes were at or below 40*, two (that were covered) at 42-43*.
- Temperature Measuring Devices
Observation: Thermometers not properly located at the front of the sandwich prep unit and not provided inside refrigerator C/D.
Correction: Ensure thermometers are provided inside refrigerators at the front by the door.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The vanity backsplash in the women's restroom is beginning to separate from the wall.
Correction: Seal the vanity to the wall.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) door gaskets torn on the pass through door and the walk-in cooler
2) beverage air meat cooler door gasket torn
3) fryers appear to be leaking
4) self-service beverage counter cabinetry is corroded
Correction: Maintain equipment in good repair and proper adjustment.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Non-food contact surfaces of equipment are not clean:
1) Underside of shelf above sandwich dressings/toppings
2) Interior ledges and surfaces of hot holding cabinet
Correction: Clean.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non food contact surfaces are not clean:
1) chicken AND fryer cabinetry interiors (including back ledges)
2) exterior surfaces (including wheels) and underside ledges of both sets of fryers and electrical cord
3) exterior ledges of ovens
4) 2-tier cart at grill
5) back side of refrigerator C/D
6) top of grill vent hood system
Correction: Clean.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Front cash counter-floor juncture is not sealed and debris, money, etc are wedged in the gap.
Correction: Clean the area and seal the floor-counter juncture.
- Outer Openings - Protected (repeated violation)
Observation: The pick up window is not self-closing.
Correction: Adjust or install a self closing device to prevent pest entry.
- Hand Drying Provision (corrected on site)
Observation: Paper towels not provided at the front counter hand sink.
Correction: Corrected. Ensure hand sinks are supplied with paper towels.
- Lighting, Intensity
Observation: Light bulbs burned out/not operational in area of ovens.
Correction: Repair/restore lighting.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) floor tile and grout damaged / erroded at the fryer line, small area at biscuit prep, small area at whole chicken breading staiton, by back door, ice machine, soda syrup rack, back door, front hand sink
2) holes in wall and doors of both walk in refrigeration and freezer units ( where locks and handles relocated over time )
3) ceiling tile stuts rusty / corroded several areas
4) mop curb grout at wall tile ( corners especially and lower level of pit ) erroded
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) floors below chicken fryer (minimal) and french fry fryer (moderate to heavy accumulation)
2) floor below the pick up window beverage counter
3) floor at chemical rack in electric panel room
4) ceiling tiles in kitchen around exhaust vents dusty
Correction: Clean.
|
02/01/2013 | Routine | |
all food temperatures observed are internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment
- Person in Charge
Observation: Facility lacks a Hampton Certified Food Manager.
Correction: At least one full time employee shall register an approved food manager's certification (e.g. Serv Safe) with the Hampton Health Department ($10). The Hampton food manager's certificate shall be posted in public view. This person is responsible for ensuring all staff are trained in food safety as it pertains to their duties.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee adjusted baseball cap with gloved hand while preparing food.
Correction: Corrected. Advised staff to be more aware of how they are handling food and what they are touching to prevent potential contamination of food in preparation. Gloves to be removed and hands to be washed when contamination occurs.
- Cooling Methods
Observation: The methods used for cooling potentially hazardous foods (in the walk-in cooler) were not adequate:
1) pulled pork at 47* (had already been cooling for 3 hours)
2) containers of sausage from breakfast at 56*
3) sliced tomatoes cut in the morning at 46-48*
Correction: Corrected. Pulled pork was spread out on a sheet pan and placed in walk-in freezer and the containers of sausage were placed in the walk-in freezer. Advised to discontinue stacking foods that are cooling on top of one another (tomatoes and sausage). Suggested pre-chilling the bbq sauce since it is stored at room temperature. Additional methods includes: 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 - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Two cans of whipped cream are cold holding at improper temperatures (52, 57*).
Correction: Corrected by discarding. Cold hold potentially hazardous foods at or below 41* OR to provide written protocols and a method of tracking/measuring the time the whipped cream was removed from refrigeration of 41* or below to ensure the product is used or discarded within 4 hours from labeled time.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) door gaskets torn on the pass through door and the walk-in cooler
2) beverage air meat cooler door gasket torn
3) fryers appear to be leaking
4) few pans have carbon build up on food and non-food surfaces
5) undercounter refrigerator E door gasket
Correction: Maintain equipment in good repair and proper adjustment.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: The quaternary sanitizer solution in the wiping cloth bucket (used for food contact surfaces) is too strong--exceeds 300 ppm.
Correction: Manufacturers specfication/instruction states quaternary ammonia solution shall be 200 ppm. Solution diluted to appropriate concentration and manager to adjust dispensing level.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Splatter area of the french fry hot holding station is not clean.
Correction: Clean to prevent contamination of food holding in that area.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non food contact surfaces are not clean:
1) chicken AND fryer cabinetry interiors (including back ledges)
2) exterior surfaces (including wheels) and underside ledges of both sets of fryers and electrical cord
3) exterior ledges of ovens
4) beverage air meat cooler door gasket
5)screen of centerline left of french fry fryer
6) tops of coffee brewer/dispenser at pick up window
7) table top below microwave ovens
8) fryer table shelves
9) can opener blade
10) back side of refrigerator C/D
Correction: Clean.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: ): Front cash counter-floor juncture is not sealed and debris, money, etc are wedged in the gap.
Correction: Clean the area and seal the floor-counter juncture.
- Outer Openings - Protected (repeated violation)
Observation: The pick up window is not self-closing.
Correction: Adjust or install a self closing device to prevent pest entry.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) floor tile and grout damaged / erroded at the fryer line, small area at biscuit prep, small area at whole chicken breading staiton, by back door, ice machine, soda syrup rack, back door, front hand sink
2) holes in wall and doors of both walk in refrigeration and freezer units ( where locks and handles relocated over time )
3) ceiling tile stuts rusty / corroded several areas
4) mop curb grout at wall tile ( corners especially and lower level of pit ) erroded
5) floor drain cover missing in area of hot water heater
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) floors below chicken fryer and french fry fryer
2) floor below the pick up window beverage counter
3) wall around low boy freezer next to the fryers
4) ceiling tiles in kitchen around exhaust vents dusty
Correction: Clean.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemical spray bottle stored on food prep area between the microwave ovens.
Correction: Corrected. Store chemicals physically separate and/or below food, food contact surfaces, and food equipment.
|
09/19/2012 | Routine | |
All temperatures are internal unless otherwise noted. I informed the Manager that I will return on 6/22/12 to check on the walk in refrigerator holding temperatures.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The manager has not attended a food safety certification class. There isn't a Certified Food Manager assigned to the facility.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled. I will contact the manager with information to schedule a food safety certification class.
- Cloths - Wiping Cloths - Use Limitation
Observation: Multiple sanitizing buckets were being stored directly on the floor.
Correction: Store sanitizing buckets and cloths 6 inches off the floor to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Potentially Hazardous Foods in the walk in cooler are not cold holding at 41F or below all food items were prepared at 10:04 AM:
>> Sliced tomatoes 49-51F
>> Sliced Ham 50F.
>> Cole Slaw 51F.
Correction: All Potentially Hazardous Food in cold holding must be held at 41F or below. External thermometer on walk in unit reads 38F. Manager is contacting maintenance to repair walk in. I suggested to the manager to keep all PHF's in other cold holding units such as the walk in freezer or under counter units until the walk in refrigerator is cold holding properly.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: >>The biscuit basting brush bristles are severely damaged.
>>The large biscuit mixing bowl is cracked.
Correction: Replace,
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The hamburger patty reach in and the sliced meat lower reach in did not have thermometers.
Correction: Provide thermometers in all cold holding units.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The seal at the handsink adjacent to the 3 compartment sink is corroded.
Correction: Seal.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment is in poor repair:
>> The walk in freezer has excessive ice build up on the floor under the compressor.
>> The gasket on the door of the biscuit station reach thru is torn.
>> The interior of the front line lower reach in has excessive ice build up.
Correction: Repair.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non food contact surfaces are not clean:
>> The exterior and interior of the fry cabinetry.
>> The interior of the 2 door fried chicken hot holding cabinet.
>> The exterior of the front line hot holding cabinet.
>> The beverage dispensing unit at the drive thru.
Correction: Clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Multiple dishes were found stacked wet on the dish storage rack.
Correction: Ensure all equipment and utensils are completely air dried before storing.
- Outer Openings - Protected (repeated violation)
Observation: The drive thru window is not self closing.
Correction: Repair the unit so that it is self closing or replace with self closing window.
- Distressed Merchandise, Segregation and Location
Observation: Multiple cans of Nacho Cheese were damaged.
Correction: Segregate damaged products and designate a space to store them until discarded or returned to vendor.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are in poor repair:
>> The floor tile in front of the fryer's is damaged.
>> The tile grout is corroded throughout the kitchen area.
>> The walk in refrigerator door has several small holes in its exterior surfaces.
>> The drain cover at the breading station is missing.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities are not clean:
>> Ventilation cover at the ceiling above the Hamburger Patty Reach In.
>> The floor under the fryer areas.
>> The floor under the main sandwich prep line.
>> The area behind the microwave.
>> The floor under the shelving units in the walk in refrigerator.
>> The floor under the self serve beverage dispensing machine.
>> Multiple ceiling tiles in the food prep area are stained.
Correction: Clean.
|
06/19/2012 | Routine | |
Follow up to ensure walk-in cooler cold holding phfs at or below 41* and to deliver and review typed report.
No violation noted during this evaluation. | 02/15/2012 | Follow-up | |
all food temperatures observed are internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Potentially hazardous foods (phfs) in the walk in cooler are cold holding at improper temperatures:
1) coleslaw 44*
2) tomatoes 45*
3) hot dogs 45*
4) sausage 44*
5) REPEAT: coleslaw (in undercounter refrigerator) 50*
Correction: Correction in progress. Cold hold phfs at or below 41*. Per manager, technician has been onsite and currently obtaining part. Fan unit has some ice build up. Suggested relocating phfs to other refrigerators cold holding at or below 41*. Delivery received at time of evaluation. Coleslaw in undercounter refrigerator discarded at time of evaluation.
- Food Contact Surfaces - Cleanability*
Observation: Lexan biscuit mixing bowl is cracked.
Correction: Repair/replace the bowl to provide a smooth and easily cleanable surface.
- Temperature Measuring Devices
Observation: Thermometer not provided inside the milk cooler at the pick up window.
Correction: Provide a thermometer inside the refrigerator at the front by the door.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The women's back splash is no longer sealed to the vanity top in the women's restroom.
Correction: Seal the junctures.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment are in poor repair:
1) door gaskets torn on the pass through door and the walk-in cooler
2) coating peeling off blue racks in walk-in freezer
3) fryers appear to be leaking
4) few pans have carbon build up on food and non-food surfaces
5) undercounter refrigerator E door gasket
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) Underside of shelf above dressing table
2) Oven mitts soiled
Correction: Clean and sanitize the table and launder the oven mitts.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: The shake blender is not being cleaned and sanitized at least every 4 hours.
Correction: Clean and sanitize the blender at least once every 4 hours and ensure the wand is in contact with quaternary sanitizer solution for at least 90 seconds.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non food contact surfaces are not clean:
1) chicken AND fryer cabinetry interiors (including back ledges)
2) exterior surfaces (including wheels) and underside ledges of both sets of fryers
3) exterior ledges of ovens
4) beverage air meat cooler door gasket
5) surface below flat top grill --towards back of grill
6) screen of centerline left of french fry fryer
7) tops of coffee brewer/dispenser at pick up window
8) shelf left of flat top grill
9) table top below microwave ovens
10) fryer table shelves
11) can opener blade
Correction: Clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
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.
- Plumbing System Maintained in Good Repair
Observation: The hand sinks are draining slow.
Correction: Repair the sinks so they properly drain.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: There is some grease on the floor at the outside waste grease container.
Correction: Maintain the outside refuse area in clean and sanitary condition.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Front cash counter-floor juncture is not sealed and debris, money, etc are wedged in the gap.
Correction: Clean the area and seal the floor-counter juncture.
- Outer Openings - Protected (repeated violation)
Observation: The pick up window is not self-closing.
Correction: Adjust or install a self closing device to prevent pest entry.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) floor tile and grout damaged / erroded at the fryer line, small area at biscuit prep, small area at whole chicken breading staiton , ice machine, soda syrup rack, back door, front hand sink
2) holes in wall and doors of both walk in refrigeration and freezer units ( where locks and handles relocated over time )
3) ceiling tile stuts rusty / corroded several areas
4) mop curb grout at wall tile ( corners especially and lower level of pit ) erroded
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 following areas are not clean :
1) floor under both fryers and especially behind french fry fryer
2) several ceiling tiles kitchen dirty and stained
3) intake ceiling vent above three compartment sink
Correction: Clean.
|
02/13/2012 | Routine | |
all food temperatures observed are internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee chewing gum in foodservice area.
Correction: Corrected. Discontinue chewing gum while preparing orders to prevent potetnial contamination of food.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Fried chicken breasts were not cooked to a sufficient temperature and time to eliminate pathogenic bacteria (128-150*)
Correction: Corrected. Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds. Breasts returned to fryer and cooked to > 190*.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Coleslaw in the make table refrigerator (E) is cold holding at improper temperatures (53*).
Correction: Corrected by relocating the undercounter refrigerator D since it was recently placed in E.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Surplus food equipment in the upstairs storeroom are stored in cardboard boxes.
Correction: Use approved multi-use (washable) containers for storage as cardboard boxes are potential pest harborage areas.
- Temperature Measuring Devices
Observation: Thermometer not provided in the meat cooler.
Correction: Provide a thermometer inside the unit at the front by the door.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) walk-in cooler door gasket
2) coating peeling off blue racks in walk-in freezer
3) ice build-up on side walls of front counter beverage counter cooler
Correction: Maintain equipment in good repair and proper adjustment.
- Equipment and Utensils - Good Repair and Calibration
Observation: Thermometer inside undercounter refrigerator D is not accurate within +/- 2 degrees (reading 20*, measured 27*).
Correction: Ensure thermometers are accurate within +/- 2 degrees.
- Equipment - Cooking and Baking Equipment
Observation: Upper interior surfaces of the microwave oven are not clean.
Correction: Clean daily.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non food contact surfaces are not clean:
1) chicken AND fryer cabinetry interiors (including back ledges)
2) exterior surfaces (including wheels) and underside ledges of both sets of fryers
3) exterior ledges of ovens
4) beverage air meat cooler door gasket
5) surface below flat top grill --towards back of grill
6) screen of centerline left of french fry fryer
7) tops of coffee brewer/dispenser at pick up window
Correction: Clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Sheet pans were found stacked on the drainboard 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 and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Front cash counter-floor juncture is not sealed and debris, money, etc are wedged in the gap.
Correction: Clean the area and seal the floor-counter juncture.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) floor tile and grout damaged / erroded at the fryer line, small area at biscuit prep, small area at whole chicken breading staiton , ice machine, soda syrup rack, back door, front hand sink
2) holes in wall and doors of both walk in refrigeration and freezer units ( where locks and handles relocated over time )
3) ceiling tile stuts rusty / corroded several areas
4) mop curb grout at wall tile ( corners especially and lower level of pit ) erroded
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 following areas are not clean :
1) floor under both fryers and especially behind french fry fryer
2) several ceiling tiles kitchen dirty and stained
3) wall around fire extinguisher next to ice machine
4) floor below cage and stoage pallets upstairs
5) women's restroom ceiling vent dusty
6) intake ceiling vent above three compartment sink
Correction: Clean.
|
10/24/2011 | Routine | |
all food temperatures observed are internal.
At time of evaluation, no shakes ordered but I did observe the blender was labeled with a time and observed a covered cup of water with a time on it. Employee stated the blender is cleaned in the water each hour (as indicated by the time). I advised the employee that the blender is to be cleaned (with detergent) and sanitized at least once every 4 hours--not just rinsed in the water.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees tie back longer length hair or to wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following potentially hazardous foods (phfs) are cold holding at improper temperatures:
1) sliced ham on top rail 63-66*
2) chicken batter at whole fryer breading station at 61*
Correction: Cold hold potentially hazardous foods at or below. Advised to discard the remaining ham at 10:30 am and in the future, label the time the ham was placed on rail and ensure product used or discarded within 4 hours. Chicken breader was just made per employee and employee failed to put ice in it as protocol calls for. Ice was placed in breader and breader observed at 41*. "Cold" water from tap is actually above 80*. Advised to ensure product starts out at 41* and remains 41* during prep and storage in walk-in cooler to use throughout the day.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The handsink next to the chicken fryer is no longer sealed to the wall.
Correction: Seal the sink to the wall.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) door gasket on undercounter refrigerator E
2) walk-in cooler door gasket
3) one rack in walk-in cooler beginning to corrode
4) coating peeling off blue racks in walk-in freezer
5) ice build-up on side walls of front counter beverage counter cooler
Correction: Maintain equipment in good repair and proper adjustment.
- Equipment and Utensils - Good Repair and Calibration
Observation: Ambient air thermometers are not accurate:
1) undercounter refrigerator E (sandwich unit)
2) hot holding cabinet
Correction: Repair/replace the thermometers OR provide a properly scaled thermometer inside the units to ensure they are cold holding at or below 41* and hot holding at or above 135*.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Nestea/lemonade nozzle at self service counter is not clean.
Correction: Clean and sanitize the nozzle.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non food contact surfaces are not clean:
1) chicken AND fryer cabinetry interiors
2) exterior surfaces (including wheels) and ledges of both sets of fryers
3) tops of ovens and exterior ledges
4) top of grill vent hood system
5) beverage air meat cooler door gasket
6) surface below flat top grill --towards back of grill
7) top of french fry fryer vent hood system
8) screen of centerline left of french fry fryer
9) underside surfaces of the whole chicken breading station
10) undercounter c and d motor/fan recess
11) top of hot water dispenser
12) tops of coffee brewer/dispenser at pick up window
Correction: Clean.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Food containers on clean drainboard 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 and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Front cash counter-floor juncture is not sealed and debris, money, etc are wedged in the gap.
Correction: Clean the area and seal the floor-counter juncture.
- Outer Openings - Protected (repeated violation)
Observation: The pick up window is not self-closing or does not properly close by itself all the way.
Correction: 1) adjust the pick up window so it properly self-closes and
2) instruct staff to close the window while filling orders, between orders, and making change.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) floor tile and grout damaged / erroded at the fryer line, small area at biscuit prep, small area at whole chicken breading staiton , ice machine, soda syrup rack
2) holes in wall and doors of both walk in refrigeration and freezer units ( where locks and handles relocated over time )
3) few base tiles no longer sealed to wall below three compartment sink
4) floor drain screen out of place and not secured at the curbed mop sink
5) ceiling tile stuts rusty / corroded several areas
6) mop curb grout at wall tile ( corners especially and lower level of pit ) erroded
7) floor drain cover missing below pick up window beverage counter
8) base of step kicked in leaving gap
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 following areas are not clean :
1) floor under both fryers
2) floor under drive thru line equipment --especially the beverage counter
3) several ceiling tiles kitchen dirty and stained
4) wall below hand sink next to fryer
5) floor below centerline
6) wall behind ice machine
7) floor below front counter hand sink
8) lower wall and base tiles behind chicken fryer and below adjacent handsink
9) wall behind rack storing canned goods in storeroom--food splash/spill/leak
Correction:
Clean.
- Pests - Controlling Pests* (repeated violation)
Observation: Fruit flies observed at floor drain below the pick up window beverage counter.
Correction: Use approved methods to control pests.
|
07/19/2011 | Routine | |
all food temperatures observed are internal.
Due to time constraints, typed report not provided at time of evaluation and shall be delivered next business day.
- Person in Charge (repeated violation)
Observation: General manager has not registered serve safe certificate with this office to be City of Hampton food service manager
Correction: Advised GM to bring serv safe certificate to the Hampton Health Dept located at 1320 LaSalle Ave to register ($10 fee) to post issued certficate in public view at the facility. Hours of operation are 8 am to 4:30 pm
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Employee breaded raw chicken tenders, placed in fryer, removed gloves, wiped down surfaces, and began to put new gloves on to prepare a consumer's sandwich.
Correction: Corrected. Advised employee to wash hands prior to putting on gloves to complete order to prevent cross contamination with ready to eat food.
- Cooling Methods (corrected on site)
Observation: Container of sausage gravy in the walk in cooler from breakfast today at 55*.
Correction: Corrected by discarding. Product was relocated to walk-in freezer, uncovered, and stirred and reached 45* within 45 minutes but per manager, gravy not held over--new cook hired and cook placed in the walk-in cooler. Product discarded.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The equipment are no longer sealed to the adjoining walls:
1) hand sink next to chicken fryer
2) women's restroom vanity
3) vent hood -wall over the biscuit ovens is not sealed
4) wall - drive thru window table is not sealed ( about 1 inch gap which allows alot of debris to fall down )
Correction: Seal the equipment to the walls.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) one of the fry fryers is leaking oil
2) walk-in cooler door gasket torn
3) metal shelving in walk-in cooler is corroded
Correction: Maintain equipment in good repair and proper adjustment.
- Equipment and Utensils - Good Repair and Calibration
Observation: The ambient air thermometer on the outside of the walk-in cooler appears to be inaccurate--reading 30*. EHS measured ambient air temperature at least 37*.
Correction: Repair/replace/calibrate thermometer so is accurate within in 2 degrees.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non food contact surfaces are not clean:
1) chicken AND fryer cabinetry interiors
2) exterior surfaces (including wheels) of both sets of fryers
3) tops of ovens
4) oven table and ledges
5) beverage air meat cooler door gaskets
6) surface below flat top grill --towards back of grill
Correction: Maintain non-food contact surfaces clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Bake 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.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Front cash counter-floor juncture is not sealed and debris, money, etc are wedged in the gap.
Correction: Clean the area and seal the floor-counter juncture.
- Outer Openings - Protected (repeated violation)
Observation: The pick up window is not completely self-closing--it sticks open.
Correction: Repair the self-closing device so the window completely closes by itself.
- Hand Drying Provision
Observation: Paper towels not provided at handsink next to chicken fryer.
Correction: Ensure all handsinks are stocked with paper towels.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) floor tile and grout damaged / erroded at the fryer line, undercounter refrigerator c/d, ice machine, soday syrup rack
2) holes in wall and doors of both walk in refrigeration and freezer units ( where locks and handles relocated over time )
3) base tiles cracked below hand sink next to fryer
4) floor drain screen out of place and not secured at the curbed mop sink
5) ceiling tile stuts rusty / corroded several areas
6) mop curb grout at wall tile ( corners especially and lower level of pit ) erroded
7) floor tile grout at front handsink eroded
8) base of step kicked in leaving gap
9) flooring at top of stairs (see left coving-flooring juncture) loose
10) ceiling in women's restroom peeling/damaged
Correction: see around vent fan cover
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following areas are not clean :
1) floor under both fryers
2) floor under drive thru line equipment --especially the beverage counter
3) several ceiling tiles kitchen dirty and stained
4) wall below hand sink next to fryer
5) floor below centerline
6) floor around hot water heater
7) floor below front counter hand sink
8) lower wall and base tiles behind chicken fryer and below adjacent handsink
9) wall behind rack storing canned goods in storeroom
10) floor upstairs is sticky
Correction: Clean.
- Critical: Toxics - Storage of Toxic Containers* (repeated violation)
Observation: Chemicals improperly stored:
1) on prep table shelf with saran wrap and liquid margarine
2) on shelf above three compartment sink with bag of sugar
Correction: Corrected by relcoation. Store chemicals physically separate from food and food contact surfaces.
|
02/24/2011 | Routine | |
All food temperatures observed are internal. EHS to follow-up on walk-in cooler.
- Person in Charge
Observation: New general manager has not registered serve safe certificate with this office to be City of Hampton food service manager
Correction: Advised GM to bring serv safe certificate to the Hampton Health Dept located at 1320 LaSalle Ave to register ($10 fee) to post issued certficate in public view at the facility.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site) (repeated violation)
Observation: Fried chicken breasts out of fryer were not cooked to a sufficient temperature and time to eliminate pathogenic bacteria--observed 147, 128 and after second drop several breasts were still 150*..
Correction: Corrected. Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following potentially hazardous foods (phfs) are cold holding at improper temperatures:
1) two containers full of dairy creamers inside undercounter refrigerator at pick up window counter at 52-58*
2) ham, hot dogs, chicken tenders in the walk-in cooler at 48-49*
3) chicken batter for chicken tenders at 47*
Correction: Cold hold phfs at or below 41*. Dairy creamers discarded. PHFs are in process of being relocated to freezer until walk-in cooler is holding at or below 41*. Ice added to chicken batter and currently holding at 41*.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometers not present:
1) inside the beverage air meat cooler (plastic cover present but acutally thermometer is missing)
2) pick up window undercounter refrigerator
Correction: Provide thermometers inside these units at the FRONT by the door.
- Cooling, Heating, and Holding Capacities
Observation: Walk-in cooler holding at 48*.
Correction: Per manager, unit was cold holding at or below 41* but during evaluation, one of the plastic curtains prevented the door from being closed completely and unit was ajar. Employees instructed to maintain doors closed to unit for recovery but after EHS completed inspection and data entry (about 1-1/2 hours later) unit holding at 46*. Maintenance techs called during evaluation and PHFs were relocated to other refrigerators and the walk-in freezer (for temporary storage).
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The following equipment are not sealed to the adjoining walls
1) handsink adjacent to chicken fryerst
2) vent hood -wall over the biscuit ovens is not sealed
3) wall - drive thru window table is not sealed ( about 1 inch gap which allows alot of debris to fall down )
Correction: Seal above fixtures to adjoining walls to prevent splash and seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) fry fryer cabinetry appears to be leaking
2) ice build up present in the pick up window undercounter refrigerator
3) plastic liner cracked on ice cream chest freezer interior lid
4) metal shelving in walk-in cooler is corroded
Correction: Maintain equimpment in good repair and proper adjustment to facilitate cleaning and proper operation.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Self-serve drink fountain nozzle ( multiple feature nozzle ) is not clean.
Correction: Clean and sanitize.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following surfaces are not clean
1) the fryer cabinetry and sides ( both )
2) top of microwave ovens
3) the gasket of the BEVERAGE AIR meat cooler
4) the wheels of the fryers
5) top and sides of the fry fryers
Correction:
Clean.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Front cash counter-floor juncture is not sealed and debris, money, etc are wedged in the gap.
Correction: Clean the area and seal the floor-counter juncture.
- Outer Openings - Protected
Observation: The pick up window is not completely self-closing--it sticks open.
Correction: Repair the self-closing device so the window completely closes by itself. Failure to repair/address by 12/31/2010 may result in 2011 permit from being issued.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap not provided at front hand sink.
Correction: Corrected. Ensure all hand sinks are stocked with a supply of soap.
- Lighting, Intensity
Observation: Light bulbs burned out/flickering above sandwich prep line.
Correction: Replace the bulbs/repair the fixtures.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) floor tile and grout damaged / erroded at the fryer line
2) holes in wall and doors of both walk in refrigeration and freezer units ( where locks and handles relocated over time )
3) air return corroded over BEVERAGE AIR meat cooler
4) floor drain screen out of place and not secured at the curbed mop sink
5) ceiling tile stuts rusty / corroded several areas
6) mop curb grout at wall tile ( corners especially and lower level of pit ) erroded
7) floor tile grout at front handsink eroded
8) base tiles cracked below hand sink adjacent to chicken fryer
9) floor tile grout eroded small area at front of ice machine
10) flooring at top of stairs (see left coving-flooring juncture) loose
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 following areas are not clean :
1) floor under both fryers
2) floor under drive thru line equipment --especially the beverage counter
3) ceiling tiles kitchen dirty and stained
4) upper right frame of upstairs closet ( mildew )
5) floor below centerline
6) floor around hot water heater
7) floor below front counter hand sink
8) lower wall and base tiles behind chicken fryer and below adjacent handsink
Correction: Clean.
- Pests - Controlling Pests*
Observation: Few fruit flies present at front counter handsink/trash can area.
Correction: Use approved methods to control pests in the facility.
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11/29/2010 | Routine | |
in the event of a change of owner or remodel A HANDSINK SHALL BE INSTALLED IN THE DRIVE THRU - CUSTOMER SERVICE LINE
UNDER SECTION 36 another observed VIOLATION # 2930 drive thru window is not completely self closing . Repair so that it is self closing
- Person in Charge (repeated violation)
Observation: new general manager has not registered serve safe certificate with this office to be City of Hampton food service manager
Correction: advised GM on registration procedure and need to post issued certficate in public view
- Critical: Hands - When to Wash* (repeated violation)
Observation: >>observed chicken preparation employee handling raw product and change gloves ( without washing hands) and going to handle - work with cooked product
>> dish person observed handling dirty dishes and then going to cleaned equipment without washing hands
Correction: employees are to wash hands ---when removing gloves and going from one task to another ( raw to cooked ) ( then putting on new gloves ) AND when going from dirty dishes to cleaned dishes . Advised employees and manager
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.Explained proper hair restraint or style
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: dipper well ---ice cream scoops being used ---and well is not on
Correction: when ice cream scoops are in use the dipper well is to be on
- Cloths - Wiping Cloths - Use Limitation
Observation: >>wiping cloth buckets maintained on floor
>>wiping cloth solution dirty / need of changing
Correction: wiping cloth buckets are to be maintained on lower level of table or work surface . They cannot be on floor nor can they be on or over active work surface .
>> wiping cloth solutions are to be replenishes when sanitizer is less than required concentration or dirty
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: butter spreads in container which had been in ice bath were 44 -50 degrees
Correction: butter spreads are to be maintained at < 41 OR use time as control where they remain out for up to 4 hours and discarded .
Thrown out
- Equipment and Utensils - Multiuse, Characteristics
Observation: use upstairs of cardboard box to store containers and lids
Correction: use only washable containers to store equipment and utensils
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: multiple plastic containers have small hair line cracking
Correction: replace damaged plastic containers
- Temperature Measuring Devices (repeated violation)
Observation: thermometer not present in the BEVERAGE AIR counter refrigeration unit with pre cooked product
Correction: thermometer to be present and accurate by the door of the refrigeration unit
- Cooling, Heating, and Holding Capacities
Observation: ice bath not sufficent for the butter spreads at the front counter
Correction: ice bath to surround the level of the spreads in the container --not the container of spread merely sitting on the bed of ice
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: test strips had been saturated at the 3 compartment sink and not accurate
Correction: replace with new test strips
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: >> handsink - wall joint by the fryer is not intact
>> vent hood -wall over the biscuit ovens is not sealed
>> wall - drive thru window table is not sealed ( about 1 inch gap which allows alot of debris to fall down )
Correction: >>Seal above fixtures with the adjacent walls
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> walk in refrigeration reach in door frame is cracked
>> walk in refrigeration shelving plastic coat is cracked/ peeling and shelving is rusty
>> vent filter over fry fryer is broken ( far right )
>> the ice buildup in sandwich prep ref, E and drive thru dairy under counter ref,
>> old equipment ( not used or in operable ) in outside shed
>> dry good shelving corroded and rusty
>> walk in freezer blue plastic coated shelving peeling
>> ice cream chest freezer lid plastic shell is cracked and is exposing insulation
>> lower microwave is not operational ( interior door is actually melted )
>> gasket ice machine lid torn / split
Correction: >> restore walk in refrigeration door frame to smooth - durable - non absorbant and easily cleanable
>> replace or resurface damaged walk in ref, / walk in freezer and dry good shelving
>> replace damaged vent filter over fryer line
>> defrost refrigeration units where ice build up is present
>. remove inoperable or unused equipment from the shed
>> replace lid or interior plastic liner ice cream chest freezer
>> replace microwave oven
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: lack of detectable sanitizer at the 3 compartment sink
Correction: sanitizer of proper concentration is to be present at the 3 compartment sink sanitize basin
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: drink fountain nozzle ( multiple feature nozzle ) dirty
ice shute dispenser at drink fountain self service line dirty
old labels remaining on equipment
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
Correction: l
>> bunn hot water at shaft from base to nozzle
>> walk in ref, shelving
>> the biscuit prep table vent filters
>> the fryer cabinetry and sides ( both )
>> the motor recesses of all equipment
>> the motor recess door and cabinetry left of fry dump station
>> the fry dump station and the inoperable under counter fry freezer at the fryer line
>> under the bun toaster and the microwave ovens
>> the interior of the sandwich prep ref, E
>> the vent hood over the char grill
>> the vent hood over the flat top grill
>> the gasket of the BEVERAGE AIR refrigeration at the tong hanger
>> the lower panel behind . / under the flat top grill
>> the legs / wheels of the flat top grill
>> the interior of the self service beverage line ( small leak )
>> the tray at the ice machine under the ice transfer bucket
>>counter top drive thru at tea dispensers
>> motor recess drive thru table ( right of under counter refrigeration unit )
- Equipment and Utensils, Air-Drying Required
Observation: cleaned equipment was not air dried after washing in the 3 compartment sink
Correction: cleaned equipment is to be air dried prior to stacking after washing in the 3 compartments sink
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: cup lids stacked on the drink fountain head of the drive thru drink fountain
Correction: cup lids are to be stored in the organizer
- Critical: Handwashing Lavatory*
Observation: handsink along the customer service line ./ drive thru has been removed
Correction: Restore the handsink by 9-15-10 .
- Plumbing System Maintained in Good Repair
Observation: >>leak at the drainline of the beverage line at the lobby self service beverage line
>> small leak at the 3 compartment sink hot faucet
Correction: seal leaks
- Sewage - Other Liquid Wastes and Rainwater
Observation: condensate dripping from multiple air returns at the customer service line and in kitchen near the bun toaster and bun storage by the BEVERAGE AIR refrigeration unit
Correction: have ventilation serviced to prevent / remove condensate from forming
- Light Bulbs Protective Shielding
Observation: light lens / cover not in place dry good storeroom
Correction: restore the light cover the being in place
- Ventilation - Mechanical Ventilation
Observation: men
Correction: s restroom ventilation is not operational
- Physical Facilities in Good Repair (repeated violation)
Observation: >> walk in refrigeration walls damaged and floor - wall junctures corroded
>> grout erroded floor- wall joint behind the biscuit ovens
>> floor tile and grout damaged / erroded at the fryer line
>> holes in wall and doors of both walk in refrigeration and freezer units ( where locks and handles relocated over time )
>> wall tile behind ladies restroom door damaged
>> wall cracked in men
Correction: s restroom by door
>> air return corroded over BEVERAGE AIR refrigeration unit
>> floor drain screen missing walk in ref, door
>> ceiling tile stuts rusty / corroded
>> mop curb grout at wall tile ( corners especially and lower level of pit ) erroded
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: the following areas are not clean :
>> the floor under the biscuit ovens
>> floor under both fryers
>> floor under drive thru line equipment --especially the beverage counter
>>ceiling tiles kitchen dirty and stained
>> dry good storeroom walls are splattered in several locations
>> walls lobby at the eco lab insect trap and upstairs by the locked closet ( mildew )
Correction: clean clean clean clean
- Pests - Controlling Pests*
Observation: >>flies present in dining and a few present in the kitchen
>>roaches ( dead and on glue boards and egg cases ) observed in motor cabinetry of sandwich prep line
Correction: use approved extermination measures in conjunction with cleaning to control insects .
With flies --repair self closure on drive thru so that it is self closing and maintain outer openings closed
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: sanitizer gallon concentrate , open , on ledge over 3 compartment sink sanitize compartment and clean drainboard
Correction: cleaners cannot be located over sanitize basin or clean drainboard .
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08/12/2010 | Routine | |
Restaurant representatives - add corrected or new information about Hardee's #2817, 241 S Mallory St., Hampton, VA 23663 »