All temperatures were taken internally unless otherwise noted.
- Person in Charge
Observation: Hampton registered certified food manager no longer works at this locality.
Correction: Obtain a new Hampton registered certified food manager certificate at the Hampton Health Department.
|
12/15/2015 | Routine | |
All food temperatures observed are internal unless otherwise noted.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his hands before putting on gloves after drinking his personal beverage.
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 - Hot Holding* (corrected on site)
Observation: Clam chowder (114-120*) improperly hot holding in steam well.
Correction: Hot hold potentially hazardous/temperature control for safety foods (phf/tcs) at least 135*.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The equipment are not properly sealed to the adjoining walls:
1) prep sink
2) dish machine drain board(s)
3) hand sink next to dish machine
Correction: Seal the equipment to the walls since they are subjected to splash and seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) Vent cover missing to chicken low boy
2) lower shelf of rack corroded (right of dish machine)
3) bottom shelf of wing sauce rack corroded
Correction: Maintain equipment in good repair and proper adjustment.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the make table, back prep area, and stored on rack in storeroom are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Lighting, Intensity
Observation: Lighting insufficient in food prep areas
Correction: measured:
--22-37 foot candles at chicken prep at three compartment sink
--22-30 foot candles at grill area
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are not maintained in good repair:
1) lower section of kitchen door corroded
2) small holes in wall at dish drain board-spray sink
3) holes in wall left of make table
4) sections of floor tile grout eroded at grill and back three compartment sink area
5) floor tiles cracked at fryer
6) storeroom floor worn
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 physical structures are not clean:
1) wall around/behind/below dish machine
2) storeroom floor stained
3) ceiling vents in back prep area of kitchen are dusty
Correction: Clean.
|
03/26/2015 | Routine | |
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. Refert to routine inspection conducted 6/24/2014 for repeat GRPs. Reminded PIC that after taking a temperature of a raw animal product (e.g. raw chicken breast) thermometer shall be sanitized in quaternary ammonia sanitizer for at least 30 seconds before taking temps of ready to eat foods or foods requiring cook temperatures of less than 165*. 2015 permit issued
- Person in Charge
Observation: Facility lacks a current Hampton Certified Food Manager (CFM).
Correction: Register ServSafe certificate with Hampton Health Department ($10) and post the Hampton CFM certificate in public view.
|
11/24/2014 | Risk Factor | |
This was a follow up evaluation to check cold holding temperatures of wing box and grill drawers. Wing box ambient air is 34*. At time of visit, no phf/tcs foods were stored in the grill drawers. Per PIC, the temperatures are being monitored and since temperatures at or above 41* staff decided against storing food in grill drawers. Refrigeration company has been notified. Contents of grill drawers stored in dessert reach in refrigeration which is holding well below 41*. Staff are being very proactive and exhibiting managerial control re: temperature monitoring. Continue to monitor temperatures.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Boneless" chicken wings in wing box cold holding at improper temperatures (49*).
Correction: Corrected. Wings were taken back to cool rapidly to 41* or below. Fresh product <= 41* was placed in unit. Cold hold wings at or below 41*.
|
07/09/2014 | Follow-up | |
Follow up to check the grill drawers and breading box temperatures. Other temps in the drawer include shrimp (left back) 42*, burger (middle back) 40*, ribs (right back) 43* (marginal temperature)
No product currently in breader box. Ambient air measured at 44.9*. Lower thermostat if possible or service. Must be capable of cold hold food at or below 41*. Provide thermometer inside the breader box near the lids.
EHS discussed adopting a time as a control policy for the contents in the wing box and emailed CFM written policy and time chart. CFM stated they would adopt a time policy until breader box is serviced and holding at 41* and would notify HHD when they no longer wish to use time policy. As of Jul 2, 2014, EHS received email from CFM stating that the breader box has been looked at and is holding temperature
- Person in Charge (repeated violation)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food--not aware of the 5 diagnosed reportable illnesses.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Thawing (repeated violation)
Observation: Improper methods used to thaw chicken--the chicken was at 70*--water temperature exceeds 70*.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following phf/tcs foods in the grill drawers are cold holding at improper temperatures: 1) white fish (front left drawer) at 46.9, 2) chicken chunks
Correction: chicken breast (middle front) 46*, 47* 3) hot dogs
- Temperature Measuring Devices (repeated violation)
Observation: Thermometers not provided inside the:
1) wing box
2) make table
Correction: Provide thermometers in these units at the front by the door where it is the warmest location and easily readable.
- Warewashing Machines, Sanitizer Level Indicator (repeated violation)
Observation: The warewashing machines are not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Equipment separating from the walls:
1) hand sink adjacent to kitchen dish machine
2) service sink adjacent to ice machine
Correction: Seal the equipment to the walls since they are exposed to splash and seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) lower level rack in kitchen is corroded
2) vent hood filter in poor repair
3) vent covers missing on undercounter freezer and grill drawers
Correction: Maintain equipment in good repair and proper adjustment.
- Non-Food Contact Surfaces (repeated violation)
Observation: Underside surfaces of the fryers have grease build up.
Correction: Clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: 1) holes observed in wall above and below dish machine drainboard
2) hole in wall below bar counter
3) small section floor tile grout eroding at bar
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors not clean below bar equipment, service stations, and grill/fry line.
Correction: Clean.
- Pests - Controlling Pests* (repeated violation)
Observation: Few to moderate numbers of gnats or fruit flies observed below bar ice well and service station adjacent to the restrooms.
Correction: Use approved methods to control pestsa--there was some food debris build up on the floors in these areas--clean to remove food and harborage conditions.
|
06/30/2014 | Follow-up | |
all food temperatures observed are internal. Refrigeration repair tech on premises repairing walk-in freezer fan unit. Contents in walk-in are partial frozen. Advised to ice contents down or other approved method.
- Person in Charge (repeated violation)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food--not aware of the 5 diagnosed reportable illnesses.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Thawing
Observation: Improper methods used to thaw chicken--the chicken was at 70*--water temperature exceeds 70*.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Wings, boneless chicken, and shrimp in breading tubs of wing box are cold holding at 47* and pork, bacon, sliced cheese, mahi, whiting, batter, and chicken chunks in grill drawers cold holding at 51, 54, 47, 43, 46, 52, 44*, respectively.
Correction: Cold hold potentially hazardous foods/time-temperature for safety foods at or below 41*.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometers not provided inside the:
1) wing box
2) make table
Correction: Provide thermometers in these units at the front by the door where it is the warmest location and easily readable.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machines are not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Equipment separating from the walls:
1) hand sink adjacent to kitchen dish machine
2) service sink adjacent to ice machine
Correction: Seal the equipment to the walls since they are exposed to splash and seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: 1) lower level rack in kitchen is corroded
2) vent hood filter in poor repair
3) vent covers missing on undercounter freezer and grill drawers
Correction: Maintain equipment in good repair and proper adjustment.
- Non-Food Contact Surfaces (repeated violation)
Observation: Underside surfaces of the fryers have grease build up.
Correction: Clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The bar and kitchen low temperature dish machines were not injecting chlorine at 50-100 ppm.
Correction: Corrected. The kitchen machine sanitizer line was primed and was delivering 50 ppm. Ensure dish machines are delivering 50-100 ppm chlorine during the sanitizing rinse.
- Physical Facilities in Good Repair
Observation: 1) holes observed in wall above and below dish machine drainboard
2) hole in wall below bar counter
3) small section floor tile grout eroding at bar
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors not clean below bar equipment, service stations, and grill/fry line.
Correction: Clean.
- Pests - Controlling Pests*
Observation: Few to moderate numbers of gnats or fruit flies observed below bar ice well and service station adjacent to the restrooms.
Correction: Use approved methods to control pestsa--there was some food debris build up on the floors in these areas--clean to remove food and harborage conditions.
|
06/24/2014 | Routine | |
all temperatures observed are internal.
Per staff, if three compartment sink needs to be set up for manual ware washing the quaternary ammonia solution is taken from the automatic dispensers at the mop sink. This sanitizer is designed for non-food contact uses but label states if using for food sanitation a potable water rinse is necessary. Facility does have appropriate quat sanitizer at the three compartment sink (pump type dispenser) and advised staff that this product is to be used for sanitizing.
- Person in Charge
Observation: Hampton Certified Food Manager certificate not posted.
Correction: Post Hampton Certified Food Manager in public view.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- 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 touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands (touched face and reached for gloves).
Correction: Corrected. 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 Storage Containers - Identified with Common Name of Food
Observation: Bulk seasoning mixes in storeroom not labeled.
Correction: Label contents.
- Food Storage - Clean and Dry Location
Observation: Case of french fries stored on the floor in the walk-in freezer.
Correction: Store elevated up off the floor.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Several temperature control for safety foods are cold holding at improper temperatures in the grill drawer: 1) hot dogs 45, 47* 2) fish and chips, fish taco 45, 47* 3) ham 47* and 4) chicken 43-44*
Correction: Corrected by removing to adequate refrigeration or discarding after lunch service. The unit froze and had to be defrosted.
- Temperature Measuring Devices
Observation: Thermometers not provided:
1) in the make table
2) wing box
Correction: Provide thermometers inside these units at the front by the door.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following equipment are not sealed to the adjoining walls:
1) kitchen hand sink
2) dishroom spray sink
Correction: Seal the equipment to the walls since they are exposed to splash and seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The equipment are in poor repair:
1) lower level rack of equipment and chemical racks corroded
2) column behind the front prep table-steam wells is scored
3) interior door panel of walk in cooler is not secured to the door
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 bar dish machine is not injecting chlorine at acceptable levels (registered 0 ppm since sanitizer jug empty).
Correction: Corrected by switching out the jug and priming the line--observed at 50 ppm.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) undersides of the fryers have grease build up
2) exterior surfaces of the kitchen dish machine (see supports/ledges, exterior surfaces)
Correction: Clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Cups and 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: Kitchen hand sink waste drain line is leaking.
Correction: Repair.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster door open.
Correction: Maintain dumpster doors and lids closed 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 (service station and front hand sinks).
Correction: Corrected. 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 physical structures are in poor repair:
1) holes in wall below kitchen dish machine
2) gaps around floor drain below service station sink adjacent to fryers
3) storeroom floor worn
4) base tiles beginning to pull away from wall (not sealed) along the kitchen hand sink
5) threshold at beer walk-in cooler not adequately sealed to the floor
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors not clean:
1) along back wall of kitchen dish machine
2) below service station adjacent to fryers
Correction: Clean.
|
05/02/2013 | Routine | |
maintain tile as a control sheets for the breaded items in the chest refrigeration unit for 60 days on premises for review
- Person in Charge
Observation: No certified food manager registered with this office from this facility
Correction: determined at the last inspection that the previous food manager had recently left and new GM advised he would be into our office within the week to register . Manager still has not arrived . Letter sent to corporate advising of lack of certififed food manager at this location
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: personal beverage located above single service product in the storeroom off the prep area (soda multiplex room)
Correction: personal beverages are to be located only on lower levels of food service and clean equipment/ single service storage or on the designated break / employee bar in the same room
- Utensils - In-Use - Between-Use Storage
Observation: handle of sugar scoop -- barrel in storeroom was laying on the contents
Correction: maintain handle upright out of contents
- Food Contact Surfaces - Cleanability*
Observation: >>colander observed at the 3 compartment sink the rim is cracked on each side
>>whisk observed with the center of the whisk ( where the metal whips enter the handle ) is cracked / broken apart
>> dicer is missing mutliple teeth
Correction: >>replace the colander
>>replace the whisk
>> replace the dicer blade
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: handsink - wall joint in men's restroom cracked / seperated
Correction: reseal handsink with the wall in a smoothly seamed manner in the men
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> gasket badly split door under counter freezer
>> gaskets split slightly ( 2 of 6 ) in the refrigeration drawers
>> 2 vent filters in the hood are not correclty positioned ( installed sideways with the drainholes on the sides rather than top and bottom )
>> column behind the assembly table / steamers is chipped and marred
>> lower level shelving of both the clean equipment storage rack and the chemcial storage rack is rusty / corroded
Correction: >> replace freezer gasket door
>> monitor damage to the refrigeration drawer gaskets -- replace if damage worsens
>> replace incorrect filters . This model of filter is designed with holes to be on the up and bottom for the grease to drain into the gutter
>> advised facility person that the column is no longer cleanable ( former finsh chipped off ) and to install metal collar / stainless steel piece at this section of the column or to stand the column and heavily apply polyeurethene
>> replace / resurface racks where powder coat is damaged and under surface is rusty / corroded
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: onion / lettuce slicer dirty
lemon wedger dirty
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: lower frame of the grill is dirty
fryer interior door frame is dirty
Correction: clean
- Equipment and Utensils, Air-Drying Required
Observation: cleaned glasses for beverages observed stacked wet on clean storage shelf
Correction: air dry glasses and containers prior to stacking
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: styrofoam cups stacked on top fo bar udner counter refrigeration unit
Correction: maintain cups with plastic sleeves on the stack or place in washable covered container with a rim of > 1 inch ( ie organizer bin )
- Refuse - Covering Receptacles (repeated violation)
Observation: dumpster side panel open
Correction: remain side panels and lids closed
- Lighting, Intensity
Observation: light out over fryer
Correction: restore light to operational
- Dressing Areas and Lockers - Designation (repeated violation)
Observation: coat observed hanging from single service storage shelving / chemicals stored on the lower shelves same area
Correction: personal articles may not be stored with areas where food / clean equipment and single service area stored . Designate approved areas or install lockers / hangers
- Physical Facilities in Good Repair (repeated violation)
Observation: >>grout erroded in most areas of the cookline - bar - dish and prep areas . Scheduled to be done over Thanksgiving and did not happen
>> tiles damaged under fryers
>> base cove molding ( metal ) corroded under handsink - dirty dish drainboard of dish machine
>> base cove molding seperated from wall behind prep table - prep sink
>> base tile molding pulling away from wall behind bar under counter refrigeration unit
>> base tile missing at bar divider wall by assembly table
>> quarter round molding removed in section and loose along the line behind the breaded item chest refrigeration unit
>> tile bulging behind cookline at the S of Hooters
>> threshold of the bar walk in refrigeration unit the plate is not secure with the walk in unit floor
>> storeroom floor painted surface is worn
Correction: >> regrout floors ( basically throughout the facility ) to eliminate areas where food and moisture accumulate in the depressed areas
>> Replace damaged floor tile under fryers
>> Remove deteriorated metal base cove molding and replace --- and resecure areas of base cove molding and base tile molding where seperated from walls
>> replace missing base cove tile in the bar
>> secure the bulging tile in the wall behind the cookline ( Where S of Hooters is )
>> replace threshold plate of bar walk in .
>> repaint floor of storeroom
ALL floor surface and floor - wall junctures are to meet the requirements of smooth - durable - non absorbant and easily cleanable condition
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >>floors dirty thoughout the facility where food debris and moisture are accumulated in the depressed areas where grout is missing
>> floors dirty up against the walls under - behind equipment throughout the facility
>> wall column over steamer ( over clock ) is dusty
>> ceiling tiles at the air returns off vent hood ---grill side --are dirty / dusty
>> wall behind chest breading unit where quarter round is missing is dirty
Correction: clean
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.--storeroom off wait station
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: spray bottle cleaners under wait station handsink ( by restroom ) also had straws located in the same area
Correction: spray cleaners are to be physically seperate and lower than food , clean equipment and single service items
|
12/27/2012 | Routine | |
met with partner and management in the afternoon of the 14th and documented many corrections from the inspection on August 21st in preparation for this followup inspection .
In the meeting on the 14th the partner and I discussed planning and time frame for repairs to floors ( grout erroded throughout , damaged floor tiles , resurfacing the storeroom floor )
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: breading sifter basket seperated at frame
Correction: replacements on order
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >>walk in bar refrigeration gasket split
>>walk in refrigeration door interior panel seperated
>>shelving powdercoat damaged -chemical storage rack , sauce rack in storeroom and clean equipment racks ( both _
Correction: >> partner has instructed management to have on going replacement of racks -- a couple at a time
>> bar walk in refrigeration gasket on order
>> secure the interior walk in refrigeration panel
- Non-Food Contact Surfaces (repeated violation)
Observation: underside of the gril at the drip tray is dirty
fryer interior surfaces and wheels are dirty
under glass mats in the bar are dirty
Correction: clean
- Lighting, Intensity (repeated violation)
Observation: light not operational upright refrigeration unit
Correction: restore to operational --- part needed to be ordered
- Physical Facilities in Good Repair (repeated violation)
Observation: see comment --- grout erroded in multiple areas , several damaged floor tiles in cookline and at dish machine , base tile missing bar left most side and metal base cove molding corroded at floor along handsink - dish machine line
>> dry good storeroom floor surface worn
>> cove molding damaged behind the chest breading unit
Correction: facility is not open for Thanksgiving . Partner has committted to having capitol improvement to addressing all the floor related repairs
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: floor dirty --erroded grout issue
wall at quarter round molding behind breading chest refrigerator dirty
Correction: clean
|
09/18/2012 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: uncovered personal beverage located on shelf over 3 compartment sink where chicken is prepared / breaded
Correction: personal beverages are to be in non breakable covered containers and stored only on a lower level or at the break station . Never store a personal beverage on or over an active food service surface
- Hair Restraints - Effectiveness (repeated violation)
Observation: bartenders hair is not restrained
manager and cook both have significant facial hair ( cook more than manager )
Correction: bartenders hair is to be restrained
manager and cook need to shave facial growth or are to be wearing beard nets while preforming tasks of prep or cooking
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site) (repeated violation)
Observation: shell stock tags present -- many had the date received and the office date ( date the volume was used ) but the percentage of tags that were date correctly noted was less than in past inspections . There were also modest numbers of tags with no notation .
Correction: all tags are to be noted / dated with the date received and the date the volume ( box ) was finished / used and maintained in the office in an orderly manner for 90 days .
Demonstrated to both managers present how the tag is to be noted / dated and the importance that information will be in the case of a food borne illness investigation .
The facility has a box with headers for the individual months .Insure that a shell stock tag for August in placed in the August slot
- Food Storage Containers - Identified with Common Name of Food
Observation: small container of dry good in storeroom is not labled ( on shelf with canned items )
Correction: label dry good containers as to contents
- Utensils - In-Use - Between-Use Storage
Observation: non handled scoop ( souffle cup ) observed in unlabeled dry good container in storeroom
Correction: use only handled non breakable utensils as scoops ( such as small ice scoop or measuring cup )
- Cooling Methods (corrected on site)
Observation: chicken breast which per cook were cooked completely about 11:30 and then diced and portioned into bags and placed into pan & covered and placed into walk in were at 3:30 still 50 degrees IT
Correction: With knowledge that product was > 135 when taken off grill I advised staff that the chicken will not cool to < 41 in the required 4 hours . Took lid off pan and placed for 30 + minutes into freezer and temperature dropped .
Advised cook and management present that when cooking chicken breasts for salads ( they normall cook about 12 at a time ) . Told them when chicken comes of the grill to put about 6 breasts each onto Hooters serving plate ( or in a single layer in a large lexan hotel pan ) and place into walk in freezer for about 30 -45 minutes . Then dice / slice and portion and place into pan and store in refrigeration unit .
Product must cool from 135 to 70 degrees in 2 hours and from 70 to 135 in the following 4 hours . Use thermometers to insure proper cooling . Use of the walk in freezer as a tool in cooling will accomplish the cooling in the fastest amount of time
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: baked beans and cheese sauce sitting in double boilers on stove -- no water in double boiler and no heat on the pans . temperature of the beans 76 and cheese sauce was 92
Correction: asked cook to explain . He said he takes his back ups out of walk in / opens cheese and places on stove with no heat until needed . Then he heats up and places into steamer unit .
He said he took product out and placed onto stove about 10 :30 / 11am. It was after 3 at the time of observation . Instructed him that the product must be held at < 41 or > 135 and not to take product out of walk in / open cheese until it was needed to be heated .
Thrown out at the time of inspection
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: coleslaw on topline prep unit at 60
Correction: All product thrown out . Advised not to restock until repaired . Technician called at the time of the inspection --- had not arrived by the time I left
Will return on the 22 -24th to verify unit repaired
CORRECTED DURING INSPECTION
Returned on the 22nd . The unit had not been repaired -- multiple issues that will take new parts and time .The unit's contents were on multiple bags of ice and the potentially hazardous products in the unit ( pico -diced tomatoes and sliced tomatoes ) were 39 -41 degrees . Cole slaw was at 44 and recommended that they diminish the volume of product ( pan was full )
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: pico . diced and sliced tomatoes on topline prep unit at 56 -57 degrees
Correction: determined that prep unit had failed. All product 55 -60 ( to include portions of clam chowder ) . Thermometer in unit reading 58.
Lots of condensate in the bottom of the unit .
- Food Contact Surfaces - Cleanability*
Observation: breader sifter basket on the breaded item chest unit is seperated at frame
dicer unit at prep table missing multiple " teeth "
Correction: replace breading sifter and dicer blade
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >>the gasket ( right ) of the sandwich prep unit is split
>>the back of the pepsi fountain where former bun toaster was adjacent is rusty
>>the cabinetry of the wait station under hand - slop sink closest to restrooms is badly rusted
>> the shelving in the storage area where chemcials and soda syrup boxes are located the plastic coat is worn / peeling and under surface is rusty & corroded
>> support bar for lid hanger unit over clean dish machine drainboard is rusty ( modest ) >> walk in freezer door plate is seperated from door and significant amount of ice present at the door frame and interior of door
>>tab of bar frozen mug chest freezer damaged and held on with tape
Correction: >> replace split gasket
>> remove rust / resurface back of pepsi fountain and cabinetry under wait handsink - slop sink
>> replace or resurface rack shelving where cleaners and soda syrup boxes stored
>> replace or resurface support bar for lid hanger unit
>> repair the walk in freezer door ---the physical damage and determine source of ice buildup and remove the ice formation/ ice from forming
>> replace tab or lid of bar mug chest freezer
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: observing staff take mixing bowls from wing line ( in use from the lunch rush ) and rinse off a dish scrap sink and return to the wing line
Correction: mixing bowls and other in use equipment at ambient temperature ( knives / tongs / spatulas ) are to be washed - rinsed and sanitized every 4 hours . Advised employee to be putting the mixing bowls through the dish machine every 4 hours
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: the following surfaces are not clean
>> cleaned equipment on clean equipment rack is cloudy or has residue
>> bar mixer holster
>> lemon / tomato wedger unit
>> splatter areas of soda nozzles drink machines in wait stations
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
>> the wheels of the prep table left of 3 compartment sink
>> the condensate accumulated in the lower level of the sandwich prep unit
>> the vent filters
>> the under side of the grill frame left side
>> the shelf over the prep table ( misc items / date dots etc )
>> the dry good barrel lid with sugar
>> top of under counter bar refrigeration unit under glass mats
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: mixing bowls stored incorrectly
Correction: store with food contact side down
- Refuse - Covering Receptacles
Observation: dumpster door open
Correction: maintain dumpster door closed
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: dumpster pad under the grease reclaimation unit and dumpster are dirty / greasy
Correction: use absorbant clay and then shovel up product --then clean dumpster pad
- Light Bulbs Protective Shielding
Observation: light bulb over fryer line is lacking the globe unit to cover
Correction: globes are to be in place over light bulbs unless they are shatter resistant coated bulb
- Dressing Areas and Lockers - Designation
Observation: observed back pack on single service / chemical storage rack
Correction: personal articles are to be stored seperatly from food - food service equipment and single service items
- Physical Facilities in Good Repair (repeated violation)
Observation: >> grout erroded in multiple areas of the facility ( prep - dish - 3 compartment sink line and cookline area and bar area
>> base tile molding wall storeroom left of soda multiple plex is missing
>> base tile section missing at divider wall left of ice machine
>> walk in freezer threshold plate / floor entry to the freezer is crimped /
>> corner of the 3 compartment sink and wall grout is not sealed / depression present
>> small holes in wall at mop curb where wall mounted equipment relocated / removed over time
>> dry good painted floor the surface is worn
>> air return registers - one each over cookline and at 3 compartment sink are starting to rust
>> ceiling tile support frame / grid up against wall over prep table and 3 compartment sink is rusty
>> several ceiling tiles prep table - ice machine area are peeling
>> wall board behind the prep table ( left of the 3 compartment sink ) is damaged - busted / holes
Correction: >> regrout floor as needed to eliminate areas where food debris and moisture are accumulating
>> replace missing base tile molding in storeroom with multiplex and divider wall by ice machine
>> restore walk in freezer floor to smooth and easily cleanable
>> grout floor corner of 3 compartment sink to eliminate gap/ depression where food debris and moisture accumulate
>> repaint dry good storeroom floor
>> resurface or replace air return registers / diffusers
>> resurface or replace ceiling tile support frame / grid sections where rusty
>>replace peeling ceiling tiles
>> seal holes in mop curb
>>replace damaged wall board behind prep table left of the 3 compartmen sink
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: air return over prep table - ice machine is dirty / dusty
ceiling tile / air return and light len dusty ladies restroom
floor - wall joint handsink to dish machine is dirty
wood surface where former bun toaster is located is dirty /splattered
Correction: clean
- 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: multiple spray bottle cleaners lack labels as to contents
Correction: clearly label as to contents
|
08/21/2012 | Routine | |
observed log form / chart for time as a control at the breading chest refrigeration unit
some improvement can be made in dating shell stock tags when the lot ( bag or box ) is emptied . In review of the tags about 90 % were documented with the use date .This is better than the previous inspection but can still stand improvement )
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: personal beverage located on shelf over 3 compartment sink while employee was preparing chicken
Correction: asked employee if the drink fell and spilled on chicken would it be a problem / pose a source of contamination -- -he repiied yes and relocated the beverage to employee break counter
- Hair Restraints - Effectiveness (repeated violation)
Observation: bar tender 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: observed cart with stock for refrigeration drawers sitting out at the cookline . Was there for about 10 minutes while I was there before putting away . When I checked temperatures of the contents of the drawers the ham was 50 , lerge hot dogs were 54 and chicken sections were 56 , Surface temperature of the grill drawer unit ( air off compressor was 39 ) . Asked staff how long cart was out ( cart taken out of refrigeration unit ) and told " awhile ' .Advised to take Potentially hazardous foods out and put on cart and take to walk in freezer to cool . Remained in freezer for 35 minutes .;after period in walk in freezer contents were < 40 .Advised to return to refrigeration drawers
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: safety glove torn/ split
spatula edge is frayed
Correction: replace damaged food contact equipment
- Nonfood Contact Surfaces (repeated violation)
Observation: use of paper toweling on bar under counter refrigeration unit to store beverage cups ( rim on paper towel )
Correction: use non absorbant material such as bar grid mat or mesh mat for this purpose
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: >> sealant deteriorated at the clean drainboard of the 3 compartment sink and wall
>> jointed sections of back splash at the dirty drainboard of the dish machine is not sealed
Correction: >> seal drainboard edge and wall in a smoothly seamed manner , Due to the size of the gap a metal section such as behind the dirty dish drainboard would be practical
>> seal jointed sections behind the dirty drainboard of the dish machine
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> right gasket of the sandwich / salad prep refrigeration unit is split
>> walk in freezer door has ice build up at the frame / door and the door - frame may be bent
>> chemical storage shelf ( lowest ) is rusty / corroded and powder coat peeling
>> lid and utensil hanger over clean drainboard dish machine support frame is rusty and corroded
>> side panel bun toaster missing
>> tab of the mug chest freezer loose and taped down
Correction: >> monitor gasket on prep refrigeration unit . IF it worsens it will need to be replaced
>> repair / restore walk in freezer door to shutting completely and not to have ice buildup
>> replace or resurface chemical storage shelf and hanger support frame where surface is rusty and corroded .
>> restore side panel bun toaster
>> replace mug chest freezer tab
- Equipment - Cutting Surfaces (repeated violation)
Observation: brown cutting board --- on rear prep table scrathed and scored
Correction: replace damaged cutting board
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: >> splatter areas of drink fountain nozzles are dirty
>> wedger dirty
>> chopper / slicer unit had food debris from previous day in the blade
>> interior panel lower edge slight slime growth
>> clean equipment opposite 3 compartment sink
>> containers with lids and misc. equipment
Correction: >> clean drink fountain area behind nozzles
>> clean wedger and chopper units
>> clean interior panel ice machine
>> clean " cleaned equipment / containers "
>> clean the containers with lids and the contents
- Non-Food Contact Surfaces
Observation: the following surfaces are not clean
>> the back of the PEPSI fountain ( behind bun toaster )
>> the interior of the bar under counter refrigeration unit ( condensate )
>> vent plate of the bar mug freezer
>> tennis ball for orders
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned equipment was stacked damp
Correction: allow cleaned equipment ( plastic containers ) to be air dried prior to stacking
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: mixing bowls improperly stored ( storeroom )
Correction: >> mixing bowls are to be stored with food contact side down
- Lighting, Intensity (repeated violation)
Observation: light tube out at vent hood
light out upright refrigeration unit
Correction: restore out lighting to operational
- Physical Facilities in Good Repair (repeated violation)
Observation: >> floor tile grout erroded thoughout ---prep / cookline/ 3 compartment sink and bar
>> base tile molding missing or seperated from wall left of soda syrup box rack, right corner at 3 compartment sink and behind mug chest freezer
>> floor tile cracked near entry to walk in bar refrigeration unit and under fryer ( 3rd from left )
>> air return housings rusty at cookline
>> ceiling tile support framework rusty over prep - 3 compartment sink and mop curb
>> painted concrete floor worn - peeling in dry good storeroom
>> walls scuffed / torn in dry good storeroom
>> seam corner left of bun toaster ( where wood post meets wall board )is not sealed
Correction: >> regrout floor tiles where grout erroded to eliminate areas where moisture and food debris accumulate
>> restore - reseal base tile molding with walls
>> replace damaged floor tile if sections lift out
>> plan to replace air vent housings
>> replace ceiling tile support framework where rusty
>> seal wall corner to left of bun toaster
>> repaint storeroom floor at some point in future
>> repaint or install wall board behind shelving dry good storeroom
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: the following surfaces are not clean
>> wall above and under dirty dish drainboard ( mildew )
>> the floor under bun toaster
>> the wall board to left of bun toaster
>> the floor under chest freezer and bar mug freezer up against wall
>> air return over prep sink and ice machine
Correction: clean
|
05/23/2012 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed cook handle with gloved hands raw breaded product . After placing product in fryer removed gloves and then reached for glove box to put on new gloves
Correction: advised cook ---and manager in review of inspection --that after handling raw product ( potentially hazardous ) that hands are to be washes between removing gloves in contact with raw product and putting on new gloves
- 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.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: facility is maintaining shell stock tags in an organized manner as required BUT they are not noting the day that box /volume was used - tag in office as required by the regulations
Correction: insure that staff is documenting on the tag when that volume has been cooked / discarded and tag in office .Stressed manager inportance of complete documentation
- Food Storage Containers - Identified with Common Name of Food
Observation: water spray bottle container bar is not labeled as to contents
Correction: label as to contents
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: handle of dry good scoop laying on contents
Correction: store handle of scoop upright out of contents
- Food Storage - Clean and Dry Location
Observation: stock on walk in freezer floor
Correction: store ? 6 inches off floor
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: tomato slices in layers of deli paper mounded above load line in container on rail / topline of sandwich prep ref, lower half of layers < 41 but top half of layers was 43 -48 degrees ( in unit overnight )
Correction: advised to discard the layers of tomato slices / deli paper that exceeded 41 degrees . Advised cook and manager to have less layers and not to exceed load line
- Critical: Time as a Public Health Control* (corrected on site)
Observation: the facility is not using a log form / recording time that breaded chest refrigeration items are in the unit . The unit will not hold product at < 41 as required by the regulations
Correction: the facility MUST track the time each product is in the breaded item refrigeration unit . and insure ( in verifiable form ) that product is in unit for < 4 hours until cooked or discarded .
Per manager they DID have such a tracking chart ---which I have observed in past but they have not used it / seen it in " awhile "
GO BACK TO TRACKING CHART
- Food Contact Surfaces - Cleanability*
Observation: fry basket frame seperating
bar cutting / safely glove finger tips torn / removed
Correction: >> replace damaged fry basket
>> replace bar cutting glove
- Nonfood Contact Surfaces
Observation: glasses on paper toweling on bar under counter refrigeration unit
Correction: paper toweling is not approved for this use . Use bar mesh mat
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: 3 compartment sink is not smoothly sealed with wall
Correction: seal sink to wall in a smoothly seamed manner
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> the bar walk in refrigeration gasket is split
>> the upright refrigeration gasket is split
>> the shelving in the prep refrigeration unit the powder coat is wearing off / peeling and undersurface is rusty
>> the tab on panel of bar mug freezer is damaged and taped to seal / hold on
>>walk in freezer door interior panel is buckled and door does not close into frame AND singificant ice buildup observed at door frame ( heat strips not working )
>> chemical storage shelving in storeroom is rusty /corroded
>> utensil support center section over clean drainboard dish machine is rusty / corroded
>> vent filter over grill damaged / seperated
Correction: >> replace damaged gaskets
>> replace or resuface prep refrigeration shelving if damaged worsens
>> replace tab on pnel of bar mug freezer
>> repair ( replace if needed ) walk in freezer door so that the door closes into the frame
>> replace - resurface chemcial storage shelf
>> resurface utensil hanger support
>> replace damaged vent filter
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting boards stained- scored
Correction: replace cutting boards
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: dish machine not delivering detectable sanitizer ---looked under unit and sanitizer bucket out / very low
Correction: manager connected new bucket to dish machine chem feed system === unit primed - and 50 =100 PPM chlorine detected
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: lemon wedger dirty
tomato slicer dirty
dicer dirty
plastic containers clean equipment rack opposite 3 comp .sink
Correction: cleanj
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
>> the liquor rolling cart / utility cart
>> the can opener handle
>> bar pitcher hanger unit top surface
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned metal pans observed in storeroom / break room were not air dried prior to stacking
Correction: cleaned equipment is to be air dried prior to contents
- Light Bulbs Protective Shielding (repeated violation)
Observation: light fixture cover cracked/ broken in bar walk in
light lens cracked over wing sauce table
Correction: replace damaged light cover and light lens
- Hand Drying Provision (repeated violation)
Observation: >>paper towel dispenser jammed at the prep line handsink
>>paper towel dispenser at the cookline / bar the batteries are not operating ( however paper towels on dowel dispenser on bar eating counter above the sink )
>> paper towelin out at the ladies restroom hand sink
Correction: >> restore paper toweling to be avaiable at each food service hand sink and restroom handsink
- Lighting, Intensity (repeated violation)
Observation: lights out over fryer and stove burner
light upright refrigeration unit is not operating
Correction: restore out lights to operational
- Physical Facilities in Good Repair (repeated violation)
Observation: >> floor tiles chipped and grout erroded in front of prep table and prep sink
>> floor tile grout erroded in front of 3 compartment sink and grill line - fryer
>> bar tile grout erroded
>> air return housings rusty cookline and bar and ladies restroom
>> base molding damaged left of ice machine ( both sides of divider wall ) , right of dry good storeroom - break room ,
>> wall tile missing left corner of bar near sandwich prep table - steamers
>> wall corner not sealed left and above bun toaster
>> wall floor joint is not sealed right of 3 compartment sink
>> ceiling tile peeling over upright refrigeraition unit
>> ceiling tile support frames rusty over prep table and sink , over 3 compartment sink and over mop curb
>> wall board trim edges damaged behind work table left of 3 compartment sink
>> dry good storeroom off wait station painted concrete floor the surface is worn
>> base molding throughout prep and dish area is corroding
Correction: restore all floor- wall and ceiling surfaces and the joints between them to smooth - durable - non absorbant and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: the following surfaces are not clean
>> the air returns ( grid ) over ice machine - prep sink
>> ceiling tiles at the majority of the air returns in the food service aeas
>> light lenses at cookline and in ladies restroom
>> ceiling tiles splattered cover prep sink - table and over 3 sink
>>floor dirty bar walk in under HEINEKIN palate
>> floor corner dirty under bun toaster table
>> floor tiles dirty bar under equipment
>> wall behind dish machine and scrap sink
Correction: clean clean clean
|
02/15/2012 | Routine | |
the majority of shell stock tags ( > 80 % ) had identification of the date the lot was used. Continued improvement in the dating of the shell stock tag as to the date the lot was used is needed
The majority of the observations were need of detailed cleaning of surfaces ( floor -wall and hard to reach areas ) and areas of repair needed to surfaces and floors/ walls and ceilings
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (repeated violation)
Observation: non handled scoops ( souffle cups ) used to dispense croutons and salt / pepper
Correction: use handled non breakable scoops such as small measuring cups to dispense product and maintain handles upright out of contents
- Food Storage Containers - Identified with Common Name of Food
Observation: pitchers ( salt ? ) not labeled as to contents storeroom
Correction: label containers as to contents
- Cloths - Wiping Cloths - Use Limitation
Observation: wiping cloths in sanitize pail under rear work = prep table was > 200 ppm
Correction: remove water and wiping cloths and reset up pail to be 50 - 100 ppm
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: >> handsink at prep - dish line is not well sealed with wall ( sealant split )
>> dish machine dirty drainboard backsplash sections are not sealed / secured to each other
>> caulk sunken in / deteriorated at 3 compartment sink drainboard and wall
Correction: >> seal handsink and 3 compartment sink drainboard to adjacentwalls in a smoothly seamed manner
>> seal panels of dirty dish backsplash to each other in a smoothly seamed manner
- Equipment - Good Repair and Proper Adjustment
Observation: handle / grip of bar chest refrigerator is damaged ( taped )
upright refrigeration unit gasket is split
Correction: replace grip/ handle of chest refrigeration unit
replace gasket upright ref,
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: levered food scoop in the pico the end cap is missing
Correction: replace the scoop or restore end cap / seal hollow handle in an approved manner
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: cleaned plastic equipment ( many pieces ) on clean equipment rack are dirty/ encrusted / smeared
>> containers with metal lids storeroom are dirty
Correction: clean and sanitize all containers to restore to clean
clean and sanitize lid containers and contents
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
>> bar pitcher frame
>> shelf over prep table ( rack encrusted )
>> wheels table left of 3 compartment sink
>> fryer wheels
>> underside frame of grill especially at the drip tray side
>> bar display shelves
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned equipment ( containers and water glasses ) were stacked wet
Correction: cleaned equipment is to be air dried prior to stacking
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: stock pots improperly stored in storage room
Correction: store with food / water side down
- Light Bulbs Protective Shielding (repeated violation)
Observation: light cover damaged and taped to hold in beer walk in ref,
Correction: replace light cover or individually shield each light tube
- Hand Drying Provision
Observation: paper towel dispenser not delivering toweling ( dead batteries for auto sensor unit ? ) at bar/ wait / cookline handsink
Correction: restore paper toweling to delivery of product to dry hands
- Lighting, Intensity (repeated violation)
Observation: light out upright refrigeration unit
Correction: restore out light to operational
- Physical Facilities in Good Repair (repeated violation)
Observation: >> base molding missing or seperated from walls at the divider wall left of ice machine / behind work table left of 3 compartment sink / at bar left corner divider wall next to steamer table
>> painted concrete floor storeroom surface worn
>> walk in bar threshold plate is not secured to position
>> wall corner left and above bun toaster is not sealed /secured ( building setting )
>>ceiling tiles peeling in storeroom by stock pots and at the rear exit door
>> ceiling tile support frame rusty at the prep line - over mop sink
>> trim edge wall over wing sauce station / chest refrigeration unit loose
>> wall board trim missing /broken off behind prep table left of 3 compartment sink
>> base cove molding rusty. corroded wall under handsink to grease trap
Correction: restore surfaces to smooth -durable - non absorbant and easily cleanable and in good repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: the following surfaces are not clean
>> the light cover in bar walk in ref,
>> the light cover ladies restroom
>> the base cove molding bar behind bar under counter ref,
>> floor bar under slop sink
>> floor under fryer line and grill line
>> wall over the bun toaster
>> wall at BAR CADDY SELL SIGN
>> ceiilng tiles and air returns bar and cookline ( both dust and staining )
>> ceiling tiles stained over rear prep table
>> floors in general throughout
>> floor wail station under counter top ( one by storeroom )
>> wall corner lefr side of bar
Correction: clean
- Mops - Drying Mops (repeated violation)
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.
|
11/16/2011 | Routine | |
the shellfish tags are being kept in a very organized manner and being well documented as to the received date and the date the volume ( box ) emptied and tag placed into the office . Nicely done
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: pico in bartender caddy at 52 degrees
Correction: pico in the bartender caddy must be maintained at < 41 ./ /Due to attention needed to maintain ice - ice water slurry in caddy new product placed into the topline of the prep ref,
Observed pico discarded
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: burgers are offered cooked to order ( see main menu ) -- however lunch special flyer lacks the required consumer advisory
Correction: place consumer advisory on the menu ( may be sticker ) ---when special flyers are reprinted include consumer advisory of both parts ( disclaimer and reminder )
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: >> 3 compartment sink is not smoothly sealed with wall
>> urnial men's restroom are not smoothly sealed with walls
>> mop curb is not sealed with wall lower right corner
Correction: seal in a smoothly seamed manner wall mounted equipment with walls
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> gaskets split both sandwich prep refrigeration doors
>> shelving break room where cleaners are located is rusty / peeling / corroded
>> 2 of 6 refrigeration drawer gaskets are split
>> large door under counter freezer gasket is split
>> gasket torm and ice build up at the walk in freezer door ( it will not close )
>> utensil - lid hanger rack over clean drainboard dishmachine lower two support bars for hangers is rusty / corroded
Correction: >> replace split gaskets
>> restore walk in freezer door to ability to close within the door frame
>> replace or resurface chemcial storage rack shelving
>> replace or resurface the support bars of the utensil = lid hanger unit
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting board at bar is scored
Correction: plane down board or replace
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: levered scoop end cap missing prep refrigeration topline
>> metal colander cracked at rim
>> cutting glove finger( s ) damaged at bar
Correction: replace damaged food service equipment .
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: the bar mixer wand/ gum holster is dirty
>> the lid containers in the storeroom / breakroom have debris in them
Correction: clean bar holster
>> clean lid containers and contents
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
>> the keg tubing in the bar walk in refrigeration unit
>> pitcher hanging frame
>> the back side of the TV's at the bar
>> the liquor display shelving at the bar
>> the back phlanges / vents of the fryer
>> the drawer gasket of the under counter freezer
>> the grill frame ( left ) under side rim ( by drip tray )
>> under side left frame / rim of the table where the bun toaster is located
>> interior ledges / edges of fryer cabinetry
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: >>cleaned glasses at the bar observed stacked wet
>>cleaned equipment kitchen on clean equipment shelving observed stacked damp / wet
Correction: cleaned equipment and glasses are to be air dried prior to stacking
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: single service cups and lids at the bar stored directly on counter top
Correction: single service cups and lids are to be in a dispesner unit or with plastic sleeve up the stack
- Kitchenware and Tableware
Observation: tongs / fork needed lemons at the wait station by restrooms
Correction: provide suitable utensil at the lemon wedges
- Light Bulbs Protective Shielding
Observation: light lens cracked outside vent hood
light cover cracked walk in bar refrigeration unit
Correction: replace damaged light lens / cover
- Handwashing Cleanser - Availability
Observation: soap lacking ( no dispenser ) at the wait station by the restrooms
Correction: provide soap at the handsink
- Handwashing Signage/Handwashing Facilities
Observation: handwash signage missing at men
Correction: s restroom
- Lighting, Intensity (repeated violation)
Observation: light bulbs out fryer and grill line
light out upright dessert / salad dressing refrigeration unit
Correction: replace out lighting
- Physical Facilities in Good Repair (repeated violation)
Observation: >> small holes in wall over prep table opposite dish machine
>> base tile removed from wall and damaged wall corner of soda syrup boxes and one tile in the bar area by the steamer table
>> grout erroded 3 compartment sink ( especially at the floor - wall joint of the 3 compartment sink ) - dish machine line and in front of the grill and in the bar
>> ceiling tiles peeling prep line
>> ceiling tile support frame rusty over mop curb
>>painted concrete storeroom floor worn
Correction: >> seal small holes in wall over prep table ( and any other wall ) >> regrout flooring to eliminate areas where food debris and mositure can accumulate
>> replace peeling ceiling tiles
>> replace or resurface rusty ceiling tile support framework
>> replace missing - damaged base tiles
>> repaint concrete floor in storeroom
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: the following surfaces are not clean
>> the floor - wall joint in walk in refrigeration unit -- especially rear wall near chicken
>> floor wall joint in bar -- especially under equipment
>> floor under bar display refrigeration unit
>> ceiling tiles - vent bar
>> ceiling tiles cookline and over prep refrigeration unit multiple tiles are dirty / stained
>> floor under fryer line
>> floor coner under bun toaster
>> wall wait station by storeroom ( stained behind tea and dusty over handsink )
>> air return dirty men
Correction: s restroom
>> seam ( damaged ) at 3 compartment sink and wall
>> floor - wall joint under 3 compartment sink
>> floor corner under soda syrup rack
>> ceiling light lens dirty ladies restroom
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: spray bottle cleaner ( cleaner location under clean drainboard of dish machine ) not labeled
Correction: label as to contents
|
08/23/2011 | Routine | |
facility has not resumed sales of shellstock ( oysters and clams ) .They resumed product in April . The record keeping of the tags since that time is excellent ! Tags were organized in a chronological order and dated with date received and date that lot was used .
- Hair Restraints - Effectiveness (repeated violation)
Observation: bar tender
Correction: s hair is not restrained
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (corrected on site)
Observation: non handled scoops ( souffle cups ) observed in the potato salad and cole slaw pans on the prep ref, topline
Correction: use scoops or other utensils to dispense products that are non breakable handled utensils
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: condiments containers ( diced scallions / jalapeno peppers ) observed stacked on top of the products on topline of the prep. refrigeration unit without food grade cover in between
Correction: NO STACKING of one container of product on top of another without food grade cover to seperate
- Food Storage - Clean and Dry Location
Observation: stock on walk in freezer floor
Correction: store stock > 6 inches off walk in refrigeration or walk in freezer floors
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: cheese sauce and chili with beans not reheated prior to placing on the steamline
Correction: reheat product on the cookline prior to placing in the steamline
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: time as a control chart for product in the breading container was filled out yesterday at start of day ( 10:40 - 11:00 am ) and not filled out for the remainder of the day
Correction: all potentially hazardous product is to be identified as to when it is placed into the breading chest freezer and must be consummed or discarded within 4 hours since the breading chest ref, does not maintain product at < 41
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> gasket left door of the prep ref, is split
>> door of the under counter freezer is split
>> chemical storage shelving rear storeroom is rusty / corroded/ peeling
>> ice buildup walk in freezer door frame
>> vent filter over grill out of position ( gap observed )
>> chair cushion at table I was seated is split
Correction: >> replace split gaskets
>> replace or resurface the chemical storage shelving
>> remove the ice from the walk in freezer door frame
>> correctly install vent filter so there is no gap observed
> > resurface any split cushions.on chair / bar stools or booth seats
- Equipment - Cutting Surfaces (repeated violation)
Observation: bar cutting board scored
Correction: replace cutting board or plane down to smooth surface
- Equipment and Utensils - Good Repair and Calibration
Observation: levered scoop observed with end cap missng
Correction: replace missing end cap or replace scoop or seal hollow handle of scoop in an approved manner
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean :
>> the can opener
>> the clean equipment shelving at the ice transfer buckets ( shelf above )
>> the walk in refrigeration underside door handle ( interior curve )
>> the legs of the dish machine toward the floor
>> under side frame of the grill at the drip tray
Correction: clean
- Equipment and Utensils, Air-Drying Required
Observation: glasses observed to be stacked while whet
Correction: cleaned glasses and equipment is to be air dried prior to stacking
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: >>cleaned equipment ( mixing bowls/ stock pans / containers ) not inverted rear storeroom
.>> ice transfer bucket stored incorrectly
Correction: cleaned equipment is to be stored with food contact side down
- Critical: Plumbing System Maintained in Good Repair*
Observation: hot water faucet at the prep line / 3 compartment sink area is stripped and no hot water available
Correction: HOT WATER MUST BE AVAILABLE at each handsink for the proper washing of hands .
I WILL RETURN MONDAY to insure hot and cold water is available at the handsink
- Lighting, Intensity
Observation: light out over fryer line
Correction: restore light to operational
- Physical Facilities in Good Repair (repeated violation)
Observation: >> grout at floor wall joint corner right of 3 compartment sink is not sealed/ intact
>> grout at floor wall behind breading chest unit is not sealed / intact
>> grout along the 3 compartment sink and in front of grill in erroded
>> quarter round trim at base tile molding behind the breading chest refrigeration unit is broken off and seperated along wall
>> the corner left of bun toaster is not sealed
Correction: >> regrout floor - wall junctures in the at bove listed areas
>> replace the damaged / missing quarter round trim behind the breading chest refrigeration unit
>> seal wall corner left of the bun toaster
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: >> floor behind the cookline ( up at wall ) is dirty
>> floor corner left of bun toaster and right of 3 compartment sink is dirty
>> the wall and floor under the dish machine is dirty
>> the wall behind the dish machine is dirty
>> the ceiling over the bar / breading chest unit is dirty
>> the majority of the base boards in the kitchen and bar area are dirty
Correction: clean
- 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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05/13/2011 | Routine | |
facility is not currently offering shellfish . They have not offered product for > 90 days . They are expecting in the next month to resume sales of oysters and may also be offering clams . Advised manager that they must maintain tags in an organized manner for 90 days AND that the day that the bag or box is emptied the staff is to note on the tag the date of final consumption for that volume
- Critical: Hands - When to Wash* (corrected on site)
Observation: employee observed going from dirty dishes - removed gloves and then went to put on new gloves without washing hands
Correction: advised employee that hand are to be washed from going from dirty to clean dishes ( or remove gloves / wash hands and put on new gloves ) OR
have 2 persons washing dishes --- one with dirty one with clean
Note . UNDER Regulations bare hands may be used to put away clean dishes as long as hands were washed from going from dirty to clean
- Hair Restraints - Effectiveness (repeated violation)
Observation: bartender 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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: sugar scoop and spice scoop in barrels / container handle laying on contents
Correction: maintain the handles upright out of contents
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: ice cream bar mix base at 45 degrees
Correction: product maintained in a chill box / recess but is not maintained surrounded by ice or direct contact on all sides with the chilled source . Maintain product in the bar prep ref, where it may maintain at < 41
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: product in the breaded item chest freezer at 43-47 degrees
Correction: facility had been in the past using a clip board and paper and logging product as to time that it went in the unit and using or discarding within 4 hours .
Maintain the product at < 41 OR maintain a log system / date dots / or timer ( for each product ) . NOTE : when product emptied or discarded NEW PRODUCT IN NEW container to be placed into the unit
- Food Contact Surfaces - Cleanability*
Observation: ice transfer buckets bottoms are cracked / damaged
Correction: replace damaged buckets
- Equipment - Good Repair and Proper Adjustment
Observation: left door gasket sandwich prep ref, split
Correction: replace damaged gasket
- Equipment - Cutting Surfaces (repeated violation)
Observation: bar baby cutting board stained scored
Correction: replace cutting board
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: lemon wedger dirty
Correction: clean
- Non-Food Contact Surfaces
Observation: the following surfaces are not clean
>> the vent filters
>> the under side frame of the grill --especially around the drip tray
>> vent bar chest refrigeration unit
>>
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: mixing bowl clean equipment storage shelving not properly stored
Correction: all cleaned food contact equipment ( saucepans/ containers and bowls ) are to be stored with food contact side down
- Plumbing System Maintained in Good Repair
Observation: grease trap lid ajar
handsink gooseneck wait station by the restrooms is loose / not sealed with basin
Correction: >> seal / secure grease trap lie to frame /base
>> seal gooseneck with the handsink basin
- Sewage - Other Liquid Wastes and Rainwater
Observation: ice buildup on the walk in freezer door frame and on the conduit at the walk in freezer condenser
Correction: staff have ordered heat strips and plastic drapes for walk in freezer door .
In training meeting I learned that heat transfer occurs in walk in ref, and walk in freezers where conduit iinto ceiling is not sealed with metal plate ( where units use foam or expandable foam )
- Dressing Areas and Lockers - Designation
Observation: coats hung from clean equipment storage racks
Correction: coats and personal articles may not be hung from food service shelving
- Physical Facilities in Good Repair (repeated violation)
Observation: >> small holes in walls behind prep table back line
>> wall board damaged behind prep table left of 3 compartment sink
>> floor tile grout erroded in multiple areas
>> floor - wall joint is not sealed at right wall corner at the 3 compartment sink
>> ceiling tiles ( several in prep line ) are peeling
>> ceiling tile support frame rusting several areas kitchen / storeroom - break room / over mop curb
>> wall corner molding rear right wall at the mop curb is damaged
>> wall tile behind / over grill line is buckling
>> floor threshold plate is not secured to floor at the bar walk in ref,
Correction: >> seal small holes wall behind prep table
>> replace damaged section of wall board or restore wall to smooth - durable - non absorbant and easily cleanable
>>regrout floor tiles as needed dish - prep line / at the cookline and in front of the prep ref, to eliminate food debris and moisture accumulating in the depressions
>> seal floor and wall in the right corner at the 3 compartment sink in a smooth manner , coved and draining toward floor drain
>> repalce peeling ceiling tiles
>> replace or resurface rusty ceiling tile support framework
>> replace damaged wall corner molding right corner rear at the mop curb
>> secure wall tile behind
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02/16/2011 | Routine | |
facility has not been serving oysters in several months --due to availability and pricing since the gulf oil spill. Only 2 tags in file were within 90 days. Advised staff to discard tags over 90 days . ALSO once oysters are again supplied ---the day the lot ( bag of box ) of oysters is used the staff needs to note the date ( write it down ) on the tag
- Hair Restraints - Effectiveness (repeated violation)
Observation: bar tenders hair not restrained
Correction: bar tender to restrain hair
- Critical: Time as a Public Health Control*
Observation: breading product in breading chest ref. does have a log in system in place . However at 3: 10 asked employee what happens to the product placed into the chest at 10 : 50 . Said thrown out after 4 hours . --- new product placed into unit .
Reminded him what time it was . He proceded to throw out product and place old empty pans back into the breading chest .
Correction: advised employee he must keep track of the 4 hour period product in the breading chest refrigeration unit and discard at the correct interval AND to place new product into cleaned and sanitized containers and not place product into old pans
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: sealant at the right side of the 3 compartment sink and wall is seperated
Correction: reseal with wall
- Equipment - Good Repair and Proper Adjustment
Observation: >> motor cover panel missing bar chest refrigeration unit
>> walk in refrigeration door ( interior ) surface marred / gouged
>> vent filters not correctly installed ( gaps between filters )
Correction: >> restore motor cover to position
>> restore walk in ref, door surface to smooth - durable -non absorbant and easily cleanable
>> vent filters to be in solid line along vent hood ( no gaps )
- Equipment and Utensils - Good Repair and Calibration
Observation: cutting glove finger tips worn / frayed
Correction: replace worn cutting gloves
- Non-Food Contact Surfaces
Observation: the following surfaces are not clean :
>> the can opener
>> the curtain between cookline and rear of house
>>wheels of work table left of 3 compartment sink
>> sprayer head surfaces scrap sink spray wand
>> frame of pitcher hanger unit
>> tennis balls used for orders
Correction: clean
- Plumbing System Maintained in Good Repair
Observation: mixer wand holster lacks drainline
Correction: install drainline ( beverage tubing ) from the holster and drain into slop sink nearby
- Physical Facilities in Good Repair (repeated violation)
Observation: >> the air return and adjacent ceiling tile is peeling / corroded in the storeroom / break room
>> ceiling tile peeling at the double air returns at the prep table- handsink
>> small holes in walls at the rear prep table and mop curb enclosure
>> holes present behind the 3 compartment sink ( modest ) and over the work table left of the 3 compartment sink( modest )
>> wall tile damaged behind the flat top grill and stove burner unit
>> threshold plate not secure in the bar walk in ref,
>> grout erroded dish - prep line
>> grout erroded at the floor- wall line corner of the 3 compartment sink
>> metal corner trim loose behind the breaded item chest ref,
>> side storeroom painted concrete floor painted surface worn
>> ceiling tile support struts rusty / corroded rear prep - dish line
Correction: >> replace rusty air return and peeling ceiling tiles
>> seal small and modest holes ( listed above ) walls in the rear prep - dish line
>> secure threshold plate with concrete floor walk in bar ref,
>> replace damaged wall tile behind cookline
>> regrout the rear prep - dish floor and 3 compartment sink corner as needed
>> resurface side storeroom floor
>> replace / resurface ceiling tile support framework
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: light lens and air return ladies restroom dirty
Correction: clean
- Pests - Controlling Pests*
Observation: modest numbers of gnats present -- observed in the storeroom - break room and at the dish line
Correction: use approved measures to control insects .
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11/10/2010 | Routine | |
COMMENT ----THIS will be the final warning on dating of oyster tags if not correct on next inspection will be a violation . The day the box is emptied the tag for that box must have the emptied / used date put on the tag
- Person in Charge (corrected on site) (repeated violation)
Observation: facility has staff that has taken food managers course but no one has registered as a City of Hampton certififed food manager
Correction: per City Code at least one person must register with this office as a City of Hampton food manager by bringing in course completion statement and payment of 10 dollar fee . Issued certificate is to be posted in public view
Flyer left with MOD
- Critical: Eating, Drinking, or Using Tobacco*
Observation: personal beverages
Correction: located on food work surfaces
- Hair Restraints - Effectiveness (repeated violation)
Observation: bar tender hair is not restrained
Correction: hair restraint explained
- Critical: Reheating for Hot Holding*
Observation: baked beans heated to 94 degrees and placed onto steamer
chili and chowder second reheating to 130 -140
Correction: product is to be heated ( initially ) to 135 and product reheated ( second heating ) to be > 165
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: pasta cooked for pasta salad ( which was 37 in walk in ) was not labeled with the date cooked
Correction: pasta once cooked in considered PHF and must be identified with the date prepared or the 7 day use period after preparation
- Critical: Time as a Public Health Control*
Observation: >>diced tomatoes in condiment dispenser ( ice present in base but not touching the container with tomatoes ) > 41
>>breaded item chest refrigeration unit contents not identified with time placed into unit . Unit at 39 /40 at time of inspection ( prior to guests arrivial ) but history of unit shows that it will not hold contents < 41
Correction: product which cannot be held at < 41 must have time reference documented with it / by it / on it identifing / documenting that it is in use for <= 4 hours
- Food Contact Surfaces - Cleanability*
Observation: >>several cracked plastic containers / lids
>>circular sauce / breading baskets seperated at the base
Correction: replace damaged food service equipment
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: sealant worn and mildewed behind dirty dish table and scrap sink dish machine
Correction: remove mildewed sealant and reapply sealant in a smoothly seamed manner
- Equipment - Good Repair and Proper Adjustment
Observation: >> gasket split upright ref, door
>> the support piece for hanging utensil / lid rusting
>> legs of dish and work tables rusting
>> wood support columns at bar the wood trim at base is deteriorated
Correction: >> replace split gasket
>> resurface the support piece for utensil /
- Equipment - Cutting Surfaces
Observation: bar cutting board scratch and scored
Correction: replace or plane down to smooth - surface
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: >> old labels remaining on cleaned equipment/ containers
>> sifter dirty
Correction: >>remove labels during prewash / scrap or wash oeprations
>> clean sifter
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean :
>> the interior ledges and surfaces of fryer ( minor )
>> the wood hanger frame for the pitchers
>> interior of the sandwich prep ref,
>> wiring and wood support columns for flate screen tv's bar
Correction: clean ( overall cleaning much improved over earlier inspections )
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: bake trays and stockpots not stored correctly storeroom shelving
Correction: store with food contact side down
- Light Bulbs Protective Shielding
Observation: light lens damaged over bar ( left of the pair )
Correction: replace the light lens
- Lighting, Intensity
Observation: cookline in use and lighting not on
Correction: turned on at the time of the inspection
- Physical Facilities in Good Repair (repeated violation)
Observation: >> threshold plate walk in bar refrigeration unit is not secure with floor
>> floor tile damaged under fryer line
>> floor tile grout erroded cookline / in front of sandwich prep ref.
>> along dish machine line and 3 compartment sink
>> floor - wall grout erroded under 3 compartment sink
>> floor wall joint right wall of 3 compartment sink is not sealed
>> wall board trim damaged left of 3 compartment sink
>> air returns rusty / corroded over 3 compartment sink and in storeroom and over clean dish / container storage rack
>> ceiling tile support stuts rusty - corroded over 3 compartment sink
>> wall base molding seperated from walk in ref, wall left of walk in freezer door
>> painted concrete floor worn dry good storeroom
Correction: >> secure threshold plate with walkin bar refrigeration floor ( or create a lip from plate to floor
>> restore floor tile fryer line to smooth - durable - non absorbant and easily cleanable
>> regrout floor and floor wall joints as needed to prevent accumulation of food and moisture in the depressions
>> replace worn / rusty / peeling air returns
>> replace or resurface support struts / frame work for ceiling tiles
>> reseal wall base molding walk in refrigeration unit with wall
>> in time repaint the dry good storeroom floor
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >>floor dirty under cookline
>> ceiling tile dirty right side of vent hood over cookline
>> wall behind the 3 compartment sink / dish machine and dirty dish drainboard are dirty
Correction: clean (staff working on cleaning floor - wall area as I was in facility and up to opening at wait stations and bar
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08/17/2010 | Routine | |
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