All temperatures were taken internally unless otherwise noted.
- Person in Charge
Observation: Establishment doers not have a Hampton registered certified food manager.
Correction: Obtain a Hampton registered certified food manager certificate at the Hampton Health Department. Bring proof of completion of a serv safe class or equivalent course, and a $10.00 fee.
- Gloves - Use Limitation (corrected on site)
Observation: Employee wearing gloves was observed handling soiled equipment and clean equipment with same gloves.
Correction: Discard gloves once soiled and wash hands before donning a new pair of gloves.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less.
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the cookline undercounter refrigerator.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Floor mixer surfaces are corroded.
Correction: Maintain equipment in good repair and proper adjustment.
- Non-Food Contact Surfaces
Observation: Interior surfaces of the undercounter cookline refrigerator.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the cookline hand sink is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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01/06/2016 | Routine | |
floor mixer has been painted. Follow-up to review data logger results for the line refrigerator with GM. Batter refrigerator and line refrigerator are cold holding phf/tcs foods above 41*. EHS worked with GM to develop a time as a public control (TPHC) policy and risk control plan to implement the TPHC.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following phf/tcs foods are cold holding at improper temperatures:1) smoked sausage (44*), link sausage (43*), sliced cheese (46*), sliced turkey (44-45*) in line refrigerator and 2) buttermilk batter (up to 47*) and harvest batter (up to 46*) in the batter undercounter refrigerator.
Correction: Cold hold phf/tcs foods at or below 41* OR provide approved time as a public health control policy.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometer not provided inside the cook line undercounter refrigerator.
Correction: Provide a thermometer inside the warmest location of the unit (i.e. at the front by the door).
- Warewashing Machines, Sanitizer Level Indicator (repeated violation)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level--the alarm appears to be disconnected from the sanitizer line.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: The cookline undercounter refrigerator, reach in refrigerator, and service station display refrigerator are not capable of cold holding phf/tcs foods at or below 41*.
Correction: Repair/service the refrigeration units as needed and until then discontinue their use. The reach in refrigerator is constantly being opened and closed to retrieve food and replace for storage to fill orders and therefore cannot maintain the food at or below 41*. EHS discussed one solution with manager. Improper food storage temperatures are a major contributing factor to foodborne illness. EHS to follow-up regarding repairs and correction.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The equipment are in poor repair:
1) Floor mixer surfaces are corroded.
2) Plastic door trim on bottom door of cookline refrigerator
3) Walk-in cooler door gasket torn
4) Undercounter refrigerator door gasket torn
Correction: Maintain equipment in good repair and proper adjustment.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) cook line undercounter shelves (minimal to moderate)
2) undercounter back wall below right grill and fryer
3) interior surfaces of the undercounter cookline refrigerator
4) can opener blade
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient at the cookline.
Correction: Increase lighting to at least 50 foot candles.
- Physical Facilities in Good Repair (repeated violation)
Observation: Top landing of steps in poor repair.
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 physical structures are not clean:
1) floor below the cookline reach in refrigerator and freezer
2) floor covering below the soda syrup rack upstairs
Correction: Clean.
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08/10/2015 | Follow-up | |
Please register ServSafe Certificate with Hampton Health Department as required by the Hampton City Code ($10 fee). Prior to EHS arrival, a delivery was made and stock (butter and eggs) were put away. In addition, a spill had to be cleaned up (causing the walk-in cooler door to be open and curtains not in place). At time of evaluation the ambient temperature and food temperatures of the walk-in cooler exceeded 41*. Prior to departure EHS observed ambient air at 45*. EHS placed data loggers inside the walk-in cooler and the reach-in refrigerator and will retrieve next week.
An interim permit to operate is issued and shall expire in 30 days on/around August 21, 2015. A follow-up inspection shall be conducted at that time to ensure correction of violations and formal permit issuance.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed remove gloves and wash his or her hands before engaging in food preparation after cracking shell eggs.
Correction: EHS intervened and advised staff to remember to remove gloves and wash hands before handling ready to eat food, customer plates, etc. after cracking eggs to prevent potential cross contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Multiple potentially hazardous/time-temperature control for safety (phf/tcs) foods are cold holding at improper temperatures: 1) harvest and regular pancake batter (53*, 47*) 2) sliced mozzarella cheese (51*), big steak (48*), chicken (54*), ham (51*), pooled eggs (48*) in the reach in refrigerator 3) whipped cream (44*) on ice 4) yogurt (50-54*) in display refrigerator.
Correction: Cold hold phf/tcs foods at or below 41*. See section 1450 below. Pancake batter discarded. Discussed adopting time as a control policy since this unit is not capable of cold holding phf/tcs foods at or below 41*. The reach-in unit is not capable of cold holding phf/tcs foods at or below 41* due to the way it is being used. Discussed adopting a time as a control policy for the foods in this unit since there is only a working amount of food stored in the unit. Store the whipped cream in the ice so that is completely surrounds the canister to the food level. Discontinue using the display refrigerator at the service station to cold hold phf/tcs foods since it is not capable of cold holding phf/tcs at or below 41*.
- Temperature Measuring Devices
Observation: Thermometer not provided inside the cook line undercounter refrigerator.
Correction: Provide a thermometer inside the warmest location of the unit (i.e. at the front by the door).
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level--the alarm appears to be disconnected from the sanitizer line.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Cooling, Heating, and Holding Capacities
Observation: The cookline undercounter refrigerator, reach in refrigerator, and service station display refrigerator are not capable of cold holding phf/tcs foods at or below 41*.
Correction: Repair/service the refrigeration units as needed and until then discontinue their use. The reach in refrigerator is constantly being opened and closed to retrieve food and replace for storage to fill orders and therefore cannot maintain the food at or below 41*. EHS discussed one solution with manager. Improper food storage temperatures are a major contributing factor to foodborne illness. EHS to follow-up regarding repairs and correction.
- Equipment - Good Repair and Proper Adjustment
Observation: The equipment are in poor repair:
1) Floor mixer surfaces are corroded.
2) Plastic door trim on bottom door of cookline refrigerator
3) Walk-in cooler door gasket torn
4) Undercounter refrigerator door gasket torn
Correction: Maintain equipment in good repair and proper adjustment.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) cook line undercounter shelves (minimal to moderate)
2) undercounter back wall below right grill and fryer
3) interior surfaces of the undercounter cookline refrigerator
4) can opener blade
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Lighting, Intensity
Observation: Lighting insufficient at the cookline.
Correction: Increase lighting to at least 50 foot candles.
- Physical Facilities in Good Repair
Observation: Top landing of steps in poor repair.
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) floor below the cookline reach in refrigerator and freezer
2) floor covering below the soda syrup rack upstairs
Correction: Clean.
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07/24/2015 | Routine | |
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