All temperatures were taken internally unless otherwise noted.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Ice dispensing scoop stored in ice with handel in contact with the ice.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the ventilation vents in the ceiling has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Floor grout deteriorating in various areas of the kitchen floor.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/13/2015 | Routine | |
Fill in holes in the wall throughout the facility. All temperatures were taken internally unless otherwise noted.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sausage on the grill (123*-131*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.
- 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.
- 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
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following items has accumulations of grime and debris.
>> Inside of grill cabinets.
>>Top of hood system located a French fry station.
>> Top of hood systems over top of chicken strip deep fat fryers.
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 (corrected on site)
Observation: Food Pans stored in the walk-in 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the the three compartment sink is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only.
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04/14/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the following equipment is in poor repair:
>> Walk-in cooler
>. Walk-in Freezer
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surface of the has accumulations of grime and debris:
>> HVAC vents in ceiling.
>> Entire deep fat fryer area ( French fryer cooking area).
>> Top surfaces of the hood system on deep fat fryer 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.
- 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 sprayer hose).
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the biscuit preparation area.
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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01/13/2015 | Routine | |
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The mushrooms (78*F-84*F) was reheated in the microwave oven, but not to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165°F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Chicken and steak Pattie prepared at 10:00 am for which time rather than temperature is being used as a control observed still on the service line at 10:59 am. Per the establishments policy/ labeling system the product is to be discarded every 30 minutes.
Correction: Discard foods in which time as a public health control is used at the prescribed time within the policy.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The Kitchen handsink adjacent to the biscuit preparation area observed with deteriorating caulking, therefore it is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the walk-in is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven adjacent to the hamburger broiler is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
1) Hood system located above the French fry deep fat fryer.
2) Hood system above grill/ deep fat fryer area.
3) Sides of both deep fat fryers.
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: Backflow or backsiphonage prevention device not available on threaded faucet attached to a hose pipe with a spray nozzle located at the mop sink.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: There is no refuse container at the area immediately adjacent to the hand sink at the biscuit preparation area.
Correction: Provide a refuse container for the disposal of paper towels at this hand sink.
- Physical Facilities in Good Repair
Observation: Physical structures listed are not maintained in good repair:
1) Floor grouting in multiple areas.
2) HVAC vent covers above chicken strip preparation station.
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 in the noted in need of cleaning:
1) Floor around and under the French fry deep fat fryer
2) Broiler room door adjacent to the biscuit preparation table.
3) Floor under and behind and front service beverage bar.
4) Walls located the mop sink 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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09/17/2014 | Routine | |
All temperatures were taken internally. Whip cream was observed sitting on the front line. EHS measured temperature at 55*F. Operator stated the whip cream was just taking out of the cooler( ambient temp of cooler 41*). It was decided by the operator to get a a new container of whip cream. Floor mats are being used in prohibited areas to provide nonslipping protection for employees.
- Person in Charge
Observation: There is not a Hampton registered Certified Food Manager at the establishment.
Correction: Obtain a Hampton Certified Food Manager certificate by bringing proof of completion of a Serv safe course, or equivalent course and $10.00 to the Hampton Health Department.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Ice scoop located at the ice maker in the drive thru area was observed sitting in a soiled food pan along with water..
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Temperature Measuring Devices
Observation: The temperature measuring device in the walk-in cooler 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
1. Sides of deep fat fryers.
2. Top of grill/ deep fat fryer hood system.
3. Top of hamburger make station cover.
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 Pans in the walk-in cooler were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the hand sink located to the left side of kitchen.
Correction: Provide a refuse container for the disposal of paper towels at the location of this hand sink.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the deep fat fryer area to the left of the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures in the kitchen noted in need of cleaning:
1. Floors under both deep fat fryers.
2 Ceiling ,vents, and light covers in between the make station and deep fat fryer.
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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05/29/2014 | Routine | |
All temperatures are internal unless otherwise noted.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed box of sausages not covered inside walk in freezer.
Correction: Protect food from cross contamination by keeping all food properly covered or wrapped while being stored.
- Equipment - Good Repair and Proper Adjustment
Observation: >>gaskets not secure walk in refrigeration door and small access door by biscuit table
>> dry good storage racks rusty / peeling
>> gasket damaged walk in freezer
>> gasket chest ice cream freezer damaged
>> gasket damaged upright breaded item freezer
>> gaskets hot hold cabinetry
Correction: Repair gaskets/resurface storage racks
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non food contact surfaces are in need of cleaning:
>> both fryer cabinetry ( chicken and fries - breaded items ) interior ledges
>> former fry dump station all surfaces to include drip tray - equipment tray
>> gaskets under counter refrigeration units ( main prep and unit with ham and cheese )
>> top of the hot hold / assembly line
>> motor recesses of all prep refrigeration units and under the sandwich pass thru
>> the tiered shelving in the kitchen between the main prep / assembly line and fryer line ( toward the customer service line )
>> lower level frame assembly line under the streamline
>> grill press tops and handles
>> tops of the tea/ coffee brewers customer service line
>> cabinetry under the customer self service line
>> walk in refrigeration unit gasket
>> filter cloth at the biscuit table
>> top ledge of the biscuit prep table
>> front and handles of the upright freezer
>> faucets of the hand sink by the breading table
>> front and handles ( the entire exterior ) of the upright hot hold cabinetry
Correction: Clean
- Physical Facilities in Good Repair
Observation: The following physical facilities are not in good repair:
>>Small holes in wall above soda dispensing boxes
>>Floor drains throughout kitchen are not properly sealed over the drain
>>Multiple ceiling tiles damaged in kitchen
>>Multiple ares of the floor in the kitchen need to be re-grouted
Correction: Repair/replace items during store renovations.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical facilities are in need of cleaning:
>>Walls throughout the kitchen
>>Multiple ceiling tiles dirty in kitchen
>>Floor and wall behind ice machine is in need of cleaning.
Correction: Clean
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03/18/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed that food in walk in cooler was not protected from biological cross contamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink located next to hotbox is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: There were several pairs of tongs that are currently in a state of disrepair and damaged.
Correction: Replace tongs as soon as possible.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non food contact surfaces are in need of cleaning:
>> both fryer cabinetry ( chicken and fries - breaded items ) interior ledges
>> former fry dump station all surfaces to include drip tray - equipment tray
>> gaskets under counter refrigeration units ( main prep and unit with ham and cheese )
>> top of the hot hold / assembly line
>> motor recesses of all prep refrigeration units and under the sandwich pass thru
>> the tiered shelving in the kitchen between the main prep / assembly line and fryer line ( toward the customer service line )
>> lower level frame assembly line under the steamline
>> grill press tops and handles
>> tops of the tea/ coffee brewers customer service line
>> cabinetry under the customer self service line
>> walk in refrigeration unit gasket
>> filter cloth at the biscuit table
>> top ledge of the biscuit prep table
>> front and handles of the upright freezer
>> faucets of the handsink by the breading table
>> front and handles ( the entire exterior ) of the upright hot hold cabinetry
Correction: Clean
- Physical Facilities in Good Repair
Observation: Small holes in wall next to soda pump stations
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 walls beneath chicken prep counter are 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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12/28/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed hamburger patties in walk in freezer not covered, or wrapped.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrapping.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on multiple baking trays
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non food contact surfaces are in need of cleaning:
>> both fryer cabinetry ( chicken and fries - breaded items ) interior ledges
>> former fry dump station all surfaces to include drip tray - equipment tray
>> gaskets under counter refrigeration units ( main prep and unit with ham and cheese )
>> top of the hot hold / assembly line
>> motor recesses of all prep refrigeration units and under the sandwich pass thru
>> the tiered shelving in the kitchen between the main prep / assembly line and fryer line ( toward the customer service line )
>> lower level frame assembly line under the steamline
>> grill press tops and handles
>> tops of the tea/ coffee brewers customer service line
>> cabinetry under the customer self service line
>> walk in refrigeration unit gasket
>> filter cloth at the biscuit table
>> top ledge of the biscuit prep table
>> front and handles of the upright freezer
>> faucets of the handsink by the breading table
>> front and handles ( the entire exterior ) of the upright hot hold cabinetry
Correction: Clean
Correction: Clean
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located next to the chicken fryer is blocked by bake trays, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the bake trays preventing its use.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The sink basin at the handsink located next to deep fryer is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities in Good Repair
Observation: The floor grout is not maintained in good repair. Replace grout of floor as soon as possible.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- 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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10/05/2012 | Routine | |
All temperatures are internal unless otherwise noted. The facility no longer carries any side dishes other than french fries, and onion rings.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation after restocking single use utensils.
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.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed hamburger patties in walk in freezer not covered, or wrapped.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation
Observation: Heavily soiled wiping cloths in use.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non food contact surfaces are in need of cleaning:
>> both fryer cabinetry ( chicken and fries - breaded items ) interior ledges
>> former fry dump station all surfaces to include drip tray - equipment tray
>> gaskets under counter refrigeration units ( main prep and unit with ham and cheese )
>> top of the hot hold / assembly line
>> motor recesses of all prep refrigeration units and under the sandwich pass thru
>> the tiered shelving in the kitchen between the main prep / assembly line and fryer line ( toward the customer service line )
>> lower level frame assembly line under the steamline
>> grill press tops and handles
>> tops of the tea/ coffee brewers customer service line
>> cabinetry under the customer self service line
>> walk in refrigeration unit gasket
>> filter cloth at the biscuit table
>> top ledge of the biscuit prep table
>> front and handles of the upright freezer
>> faucets of the handsink by the breading table
>> front and handles ( the entire exterior ) of the upright hot hold cabinetry
Correction: Clean
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the handsink located next to deep fryer is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: There are several small holes in wall above handsink located next to deep fryer.
Correction: Seal holes.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are in need of cleaning:
>>walls beneath chicken prep 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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06/19/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Critical: Reheating for Hot Holding*
Observation: Pre-cooked hamburger patty had an internal temperature of 117*
Correction: Properly re-heat pre-cooked foods to an internal cooking temperature of 135*. Hardees HACCP plan calls for pre cooked patties to have an internal cooking temperature of 140*
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The hand sink located next to hotbox is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: There were several pairs of tongs that are currently in a state of disrepair and damaged.
Correction: Repair the tongs to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the tongs, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment and Utensils, Air-Drying Required
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.
- Plumbing System Maintained in Good Repair
Observation: The hand sink located next to the 3 compartment sink is leaking at the faucet connection
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:
>>Small holes in wall next to soda pump stations
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:
>>walls beneath chicken prep 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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03/30/2012 | Routine | |
significant cleaning observed since the August inspection . 2012 permit issued
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: breading at batter table not identified as to the 4 hour use period the product has entered
Correction: breading once used must be identified with the time use ---facility has up to 4 hours prior to sifting or discarding .
DIstrict management present and will create system to note time breading in use between sifting
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: handsink wall by chicken frying caulk is slightly seperated
Correction: recaulk sink to wall in a smoothly seamed manner
- Equipment - Good Repair and Proper Adjustment
Observation: >> oven mitt torn
>> plugs missing support legs rack shelving off grill
>> vent spacer piece missing fry fryer line
>> hinge covers missing upright hot hold cabinetry
Correction: >> replace oven mitt
>> restore plugs to support legs
>> restore vent spacer to position
>> replace missing hinge covers
- Non-Food Contact Surfaces
Observation: >> vent panel and frame dirty / greasy cabinetry at fry dump station
>> drip tray frame / runners dirty sandwich assembly line
Correction: clean
- Equipment and Utensils, Air-Drying Required
Observation: observed cleaned equipment stacked wet
Correction: advised staff that cleaned equipment must be air dried prior to stacking
- Plumbing System Maintained in Good Repair
Observation: handsink at the drive thru line the waste water is hitting the screen and flowing across it and over floor
Correction: remove screen / cut - trim PVC drainline and install PVC collar to allow wastewater from sink to go down drain and not over floor
- Physical Facilities in Good Repair
Observation: wall walk in refrigeration unit where damaged by chicken dollies ( bent in - surface broken )
Correction: restore wall to smooth -durable - non absorbant and easily clean
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: floor dirty in front of drive thru handsink
floor dirty upright freezer corner
Correction: cleaned at the time of the inspection
|
11/18/2011 | Routine | |
- Person in Charge
Observation: food manager certification is not posted in public view
Correction: post CIty of Hampton food manager certificate in public view
- Critical: Hands - When to Wash* (corrected on site)
Observation: observed employee adjusting glasses with fingers and failing to wash hands afterward
Correction: employee must wash hands after touching face / hair / glasses as well as any other source of contamination prior to resumption of any food service task
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: smoked sausage link in main prep / assembly line under counter refrigeration unit at 45
Correction: all potentially hazardous products are to be maintained at < 41 degrees . Relocate all potentially hazardous products in this unit to refrigeration unit that is holding product at < 41 .
NOTE : this unit was not holding product at correct temperature at the last routine inspection
- Critical: Time as a Public Health Control* (corrected on site)
Observation: labeling for the chicken tenders and the breading for the tenders is not correctly recorded as to the use period
Correction: label the products ( both chicken , the wash and the breading ) with the day and the use time ( up to 4 hours ) that the product can be used until prepared or discarded
- Temperature Measuring Devices (repeated violation)
Observation: accurate thermometer lacking in the undercounter refrigeration unit which holds ham / cheese portions
Correction: provide accurate thermometer in each refrigeration unit --to be located at the door
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> gaskets not secure walk in refrigeration door and small acess door by biscuit table
>> painted wood ramp stored under the biscuit mix palate the surface is worn
>> dry good storage racks rusty / peeling
>> gasket damaged walk in freezer
>> gasket chest ice cream freezer damaged
>> gasket damaged upright breaded item freezer
>> gaskets hot hold cabinetry
Correction: >>replace damaged gaskets
>> repaint the wood ramp to return surface to being smooth - durable - non absorbant and easily cleanable
- Equipment and Utensils - Good Repair and Calibration
Observation: plastic handled tong stored over 3 compartment sink is split/ damaged
>> yellow plastic handled fryer baskets ( located under former fry dump station ) are split/ damaged
Correction: replace damaged plastic handled equipment
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: the tea nozzles at the customer self service beverage line and the drive thru are dirty /encrusted
Correction: clean
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: the majority of the non food contact surfaces in the facility were dirty and in need of detailed cleaning .
The following is a listing of those surfaces that had grime and grease build up ---- this listing is not comprehensive due to the numerous surfaces that are in need of cleaning
>> both fryer cabinetry ( chicken and fries - breaded items ) interior ledges
>> former fry dump station all surfaces to include drip tray - equipment tray
>> gaskets under counter refrigeration units ( main prep and unit with ham and cheese )
>> top of the hot hold / assembly line
>> motor recesses of all prep refrigeration units and under the sandwich pass thru
>> the tiered shelving in the kitchen between the main prep / assembly line and fryer line ( toward the customer service line )
>> lower level frame assembly line under the steamline
>> grill press tops and handles
>> tops of the tea/ coffee brewers customer service line
>> cabinetry under the customer self service line
>> walk in refrigeration unit gasket
>> filter cloth at the biscuit table
>> top ledge of the biscuit prep table
>> front and handles of the upright freezer
>> faucets of the handsink by the breading table
>> front and handles ( the entire exterior ) of the upright hot hold cabinetry
>> lip / frame of the ice machine
Correction: a detailed and deep cleaning of this facility will occur by November 17th. Follow up inspection will occur shortly after the 17th . A 2012 permit will not be issued until significant improvement in the overall cleanliness of the facility has been achieved
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: cup lids located on the fountain head of the drive thru drink fountain
stack of cups stored unprotected on the counter at the drive thru
Correction: >> cups and lids are to be in the organizers at the drive thru or stored with the plastic sleeve encasing the stack
- Plumbing System Maintained in Good Repair
Observation: handsink by the breading station the basin is slow to drain
Correction: clear the drainline of the handsink so that it is readily available to drain after washing hands
- Sewage - Other Liquid Wastes and Rainwater
Observation: condenstate accumulating as ice stalagtites and stalagmites in the walk in freezer
Correction: determine source of condenstate and repair/ remove source to eliminate accumlations of ice in the unit
- Refuse - Using Drain Plugs
Observation: The refuse container used to store refuse has damaged drain plug.
Correction: Replace the drain plug to the refuse container.
- Outdoor Walking and Driving Surfaces - Graded to Drain
Observation: Exterior driving surfaces are not draining properly -- pot holes observed in the area of the side of the building to access road between facility and trailer park
Correction: Repair driving surfaces so they drain. Pooled water on exterior walking and driving surfaces may attract rodent and breed insects.
- Lighting, Intensity
Observation: light out upright freezer
Correction: restore light to operational
- Physical Facilities in Good Repair (repeated violation)
Observation: >> grout erroded in area of the 3 compartment sink and at the floor - wall juncture under the sink and area of bunn hot water unit - slicer table
>> wall molding trim left of the breading table handsink is damaged ( removed )
>> floor drain screen missing from position in the mop curb ( is present in the curb but not secured over the drain )
>> multiple ceiling tiles have mositure damaged ./ staining
>> wall board and metal frame over sandwich pass thru location is not sealed
Correction: regrout the floor of the 3 compartment sink area to eliminate areas where food and mositure are accumulating in the depressions by November 17th
>> replace damaged trim section by November 17th
>> restore floor drain screen and secure to position
>> replace damaged ceiling tiles dining room by November 17th
>> seal wall board and metal frame over the pass thru station by November 17th
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: the following surfaces are not clean
>> floor in the drive thru ( under equipment )
>> ceiling tile over dining room self service beverage line ( dusty)
>> air returns over the register line and at the mop curb - walk in freezer
>> ceiling tiles are badly stained / dirty / greasy in multiple areas of the kitchen ---to include but are not limited to
= over the 3 compartment sink
=over the soda syrup storage rack / ice machine
= at the mop curb - walk in freezer - office
= ceiling tile over the sandwich assembly line / fryers/ hot hold
=over the mop curb
>> walls at the biscuit - soda syrup storage
>> wall behind the 3 compartment sink to incude the racks for the chemical feed units and the tubing of the units ( mildew )
>> wall behind ./ left of the fry fryer and wall left - over the breading table
>> walls of the mop curb
>> floor under the 3 compartment sink
>> floor under the convection ovens
>> floor under the upright freezer - fry fryer
>> floor walk in refrigeration unit unit racks / storage
Correction: a deep and through cleaning to be accomplished of floors - walls and ceilings by November 17 th .
Stained / soiled ceiling tiles in the kitchen are to be replaced
Stained ( moisture ) ceiling tiles in the dining room are to be replaced
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08/19/2011 | Routine | |
All temperatures are internal.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The portioned sliced ham in the under counter refrigerator at the prep line was cold holding at improper temperatures 53*
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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non food contact items are in need of cleaning:
-sides of all fryers
-tops of all fryer units
-gasket walk in cooler
-can opener (all surfaces)
Correction: Clean
- Physical Facilities in Good Repair (repeated violation)
Observation: The following structure is in poor repair
-floor grout eroded throughout kitchen
-ceiling tile and gridwork stained/yellow throughout kitchen
-cove molding tile damaged at corner to left of mop curb area
-door behind prep table to right of walk in cooler has paint peeling
-back door has paint peeling
-floor tile by back door cracked
-floor tile by drive thru door cracked
Correction: Replace or Repair
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following structures are in need of cleaning
-walls in mop curb area
-floors under fryer area
Correction: Clean
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04/29/2011 | Routine | |
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