All food temperatures observed are internal unless otherwise noted. One of the storage racks was being deep cleaned at time of evaluation. EHS observed the coating on the supports of the racks is deteriorated and exposed metal is corroded. Overall, facility is in clean and sanitary condition. Little debris observed on shelf below the chip and pickle steam table.
- 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. Staff aware of signs and symptoms of illness but not the 5 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.
- Cooling Methods
Observation: The methods used for coolingwere not adequate:
1) cut melon (57*) stored on top rail of chip and pickle to go
2) shredded asiago cheese (48*) in walk in cooler
3) beef stew (57*) in walk-in cooler
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Advised to cool cut melon in walk-in cooler instead of cutting and placing on rail (which is not designed to cool food). Reminded staff that walk-in freezer could be used to rapidly chill foods.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Multiple potentially hazardous/time-temperature control for safety foods are cold holding at improper temperatures: 1) contents in make refrigerator and on rail were 43-47* 2) mozzarella (44*) on chip and pickle rail 3)sour cream (47-48*) on potato/ovens rail 4) ranch (44-45*), tri color pasta (44-45*) in walk in cooler by the door.
Correction: Cold hold phf/tcs foods at or below 41*. Per PIC the make refrigerator and the potato ovens ref were cleaned, stocked, and doors were constantly opened and closed. Advised to remove phf/tcs foods and relocate to walk-in cooler prior to holding doors open to clean units since the food temperatures rise as well as ambient air temperature. Contents noted above were relocated to freezer and prior to EHS departure were observed at or below 37*. Store half the amount of fresh mozzarella on the rail.
- Equipment Compartments, Drainage
Observation: Water is pooling in the chip and pickle to go refrigerator and is spilling on to the floor.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Plumbing System Maintained in Good Repair
Observation: Water is leaking or dripping from pvc pipe behind/connected to the hot water heater.
Correction: Repair.
|
03/28/2016 | Routine | |
All temperatures were taken internally unless otherwise noted. Make was repaired just before this evaluation.
- Person in Charge
Observation: Certified food manager certicates expired.
Correction: Renew at the Hampton Health Department.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before handling clean equipment after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking containers located in the dishwashing area were stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Ready to eat chicken chilli soups and Alfredo sauce (99*F- 105*F) hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Operator removed the soups from the hot hold well and relocated them in another piece of equipment to rapidly reheat to 165*F
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Melon 48*F-50*F, Cheese 55*F located in the make station
Correction: Turkey and ham 47*F-49*F found in the take-out order cooler, was found cold holding at improper temperatures.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized due to the sanitizer at the dishwasher dispensing at 0ppm.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Operator changed the empty sanitizer supply container.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
|
08/06/2015 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Dish room employe failed to wash hands before handling clean dishes (after handling soiled dishes).
Correction: Corrected. Food employees to wash hands after being contaminated prior to handling food, food contact surfaces, food equipment, etc.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Meatballs not reheated to at least 135* (VDH)/ 165* (JD) prior to placing on steam table.
Correction: Corrected. Rapidly reheat to 135*/165* within 2 hours.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Broccoli cheese soups in soup well not reheating rapidly within 2 hours. Still frozen after one hour due to improper procedures.
Correction: CFM instructed employee on proper procedures and employee began to correct.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rice on chip and pickle (104-110*) hot holding at improper temperatures.
Correction: Corrected to 200*. Use proper hot holding procedures (no water in double boiler on steam line).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Multiple foods in walk in cooler (bow tie pasta, potato salad, stew) 43* and sliced cheese on make table rail (44-47*) are cold holding at improper temperatures.
Correction: Corrected. Cold hold at or below 41*. Suggested relocating phf/tcs (potentially hazardous/time-temperature control for safety foods) towards back of walk-in cooler and non-phf/tcs foods towards front of unit. Use sufficient ice baths on make line to cold hold.
- Equipment - Cooking and Baking Equipment
Observation: Panini grills are not clean.
Correction: Clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Dishes not sanitized due to empty chlorine bucket--test strip measured <50 ppm (closer to 10 or below).
Correction: Bucket changed out, line primed, after 3 cycles achieved 50-100 ppm residual.
|
03/10/2015 | Risk Factor | |
This was a follow up evaluation to ensure refrigeration temperatures are adequate. Also observed cooling for meats cut today.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Ambient temperature or pre-chilled corned beef and ham not being adequately cooled to prevent the growth of harmful bacteria. These meats were sliced at 9 am today and did not reach 41* or below within 4 hours.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Discussed cooling methods that may be used to rapidly chill the food to 41* within 4 hours. These items are stored in deep metal pans that are covered. The bagged portions are piled on top of one another and is not allowing proper air circulation around all the meats. Suggested placing the bags in a single layer on a tray or sheet pan then placing in the freezer for 20-40 minutes. Once the contents of the bags have reached 41* or below, they may be placed in the deep metal pan and stacked upon one another.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Door gaskets tornon the following refrigerator doors:
1) back up box
2) chip and pickle
3) make
4) make to go
5) ice cream machine
Correction: Repair/replace.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Several cutting board(s) on rack at prep area 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.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: Multiple levered scoop handles hanging on peg board adjacent to dish machine are missing the end caps.
Correction: Repair/replace end caps or the scoops since the handles are no longer easily cleanable..
- Critical: Equipment - Food Contact Surfaces and Utensils (repeated violation)
Observation: The ice cream machine is not cleaned and sanitized daily.
Correction: Soft-serve/ice cream machines shall be cleaned at least once every 24 hours. There are some units on the market that are designed with a heat cycle that enables the unit to go longer than 24 hours between cleanings. These machines are very distinctive in appearance and all have digital data loggers that can be audited to verify holding temperatures, cleaning cycle status, etc. The unique aspect of these units is that they are designed to cease operating if the cleaning schedule is not met. Discussed other options for compliance such as contacting the manufacturer to obtain documentation for variance application or replacing current machine with a machine that does undergo a heat pasteurization process.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair (repeated violation)
Observation: The dumpster lids are in poor repair.
Correction: Contact waste management company to repair/replace the dumpster to provide a unit that has tight-fitting lids.
|
07/11/2014 | Follow-up | |
additional food temperatures: sour cream, penne pasta, bowtie pasta at potatoes prep at 42*. Sliced tomatoes, turkey, ham at make to go at 38-40*. Smoked turkey in undercounter refrigerator at 41*.
all food temperatures observed are internal.
PIC to contact refrigeration service for salad bar. Monitor the "make' unit since the ambient air temperature was observed at 44 and several food times were cold holding at improper temperatures. EHS to follow-up regarding refrigeration.
- Critical: Cooling* (corrected on site)
Observation: Portioned bags of pastrami labeled as prepared at 8:30 am today did not cool to 41* within 4 hours--product observed at 48-49*.
Correction: Pastrami discarded. Potentially hazardous/time-temperature control for safety (phf/tcs) foods shall cool to 41* within 4 hours of preparation. The bags of meat were stored in a covered metal pan in the walk-in cooler. Per PIC, ice bath is used during slicing and portioning. Suggested active monitoring of product in preparation to ensure cooling to 41* acheieved. Reminded PIC that the freezer is a good tool to achieve rapid cooling as long as the contents do not remain in the freezer long enough to freeze. Other approved methods include laying the portioned bags in a single layer on a tray or sheet pan to cool instead of piling into a container and then covering.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling roast beef (52*)prepared and portioned today were not adequate.
Correction: Corrected by placing the bags of meat in single layer on a tray and placing in the walk-in freezer. Phf/tcs foods prepared from ambient air shall be cooled to 41* within 4 hours. Use approved methods such as: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cooked onions (92*), meatballs (minimum of 116*), corned beef (114*, 120*), alfredo sauce (121*), and chicken pot pie soup (124*) are hot holding improper temperatures.
Correction: Corrected by reheating to at least 165*. Hot hold phf/tcs foods at least 135*.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following phf/tcs foods are cold holding at improper temperatures: 1) cut melon, hummus on chip and pickle at 44*, 50* 2) tuna salad, turkey on make 46*, 44* 3) boiled eggs at 49* ,rotini pasta salad at 45*, cotttage cheese at 45* on salad bar and american potato salad in salad bar refrigerator at 44*.
Correction: Cold hold phf/tcs foods at 41* or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Door gaskets tornon the following refrigerator doors:
1) back up box
2) chip and pickle
3) make
4) make to go
5) ice cream machine
Correction: Repair/replace.
- Equipment - Cutting Surfaces
Observation: Several cutting board(s) on rack at prep area 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.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: Multiple levered scoop handles hanging on peg board adjacent to dish machine are missing the end caps.
Correction: Repair/replace end caps or the scoops since the handles are no longer easily cleanable..
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: The ice cream machine is not cleaned and sanitized daily.
Correction: Soft-serve/ice cream machines shall be cleaned at least once every 24 hours. There are some units on the market that are designed with a heat cycle that enables the unit to go longer than 24 hours between cleanings. These machines are very distinctive in appearance and all have digital data loggers that can be audited to verify holding temperatures, cleaning cycle status, etc. The unique aspect of these units is that they are designed to cease operating if the cleaning schedule is not met. Discussed other options for compliance such as contacting the manufacturer to obtain documentation for variance application or replacing current machine with a machine that does undergo a heat pasteurization process.
- Kitchenware and Tableware (corrected on site)
Observation: Employee handled single service forks by the lip or food-contact surface.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: The dumpster lids are in poor repair.
Correction: Contact waste management company to repair/replace the dumpster to provide a unit that has tight-fitting lids.
|
07/09/2014 | Routine | |
- Hair Restraints - Effectiveness (corrected on site)
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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: pot pie base in hot hold unit IT 118-135
Correction: reheat and bring up to > 165
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >>multiple refrigeration unit gaskets are split
>> hot hold drawer for baked potatoes gasket si damaged/ not in place and the interior side seams of the potato drawer are not smoothly sealed / seamed
>> upright thaw / muffallatta refrigeration unit plastic grip at the door handle is broken off / damaged
Correction: >> manager advised that new gaskets have been ordered for all equipment but has not yet arrived
>> repair the door handle grip / door handle to smooth - durable - non absorbant and easily cleanable
- Equipment - Cutting Surfaces (repeated violation)
Observation: sandwich board at the soup steamline line is worn on corners
green cutting board on the prep line is scratched
Correction: >> monitor sandwich board . IF wear on unit worsens it must be replaced
>> replace or plane down green cutting board to restore to smooth and clean surface
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: >>splatter guard missing from right most microwave oven over to go assembly line
>> chicken salad levered scoop has end cap missing
Correction: >> restore splatter guard to position in the microwave oven
>> restore end cap or seal hollow handle in an approved manner or replace the levered scoop in the chikcen salad
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: potato bake trays encrusted
slicer blade observed on clean storage organizer had food debris on the unit
Correction: >> scour bake trays
>> slicer blade taken to dish line to be cleaned
- Non-Food Contact Surfaces
Observation: cabinetry with bake trays for potatoes is dirty
recess left of assembly line handsink ( under cover plate ) is dirty
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: observed beverage tumblers that were stacked wet
Correction: cleaned equipment is to be air dried prior to stacking
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: lids of prep units located with one edge on floor
Correction: store all portions of lids > 6 inches off floor
- Physical Facilities in Good Repair (repeated violation)
Observation: air return housings / diffusers are rusty from the track oven to soup rethermalizer
floor tile grout erroded at assembly line
Correction: >> replace air returns/ diffusers
>> regrout floor to eliminate areas where food and moisture accumulate
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: ceiling tiles dirty / stained outside of the track oven
Correction: replace the stained ceiling tiles
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: 2 spray bottles of WINDEX located with trays and misc. utensils on rear equipment rack
Correction: maintain cleaners physically seperate and lower than food or food service equipment or single service product
|
02/20/2013 | Routine | |
returned to check on the mix temperature in the hoppers of the soft serve machine from observed temperature violation on the 1st . Taylor Freeze technicians in the van . Went up to them and asked if fixed . They said yes -- mix at 41 and dropping . Went into facility and washed and sanitized therm pen .
Went and checked mix temperature . Ranged from 38 -48 degrees in both hoppers . Manager Steve -- could not believe what he was seeing on my thermometer ---went out to parking lot to get tech
No violation noted during this evaluation. | 11/05/2012 | Follow-up | |
do not add frozen bags of soup / product into rethermalizer with reheated bags
Cottage cheese and pasta salad salad bar IT 41
pico top line to go line and roast beef portion in unit IT 38
au jus and pot roast serving line IT > =160
corned beef portions in steamer IT 135
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: can opener for canned milk placed into pitcher of water
Correction: put utensils in use into dipper well . Utensils may not sit in non circulating or non heated ( > 135 ) wate r
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: one sanitzer bucket for non food contact surfaces was 0 ppm quaternary ammonia
Correction: corrected by emptying and replacing with quaternary ammonia of 200 ppm
- Critical: Cooling* (corrected on site)
Observation: > chicken salad made at 11 am this morning and placed in a covered lexan container > 6 inches was 54 degrees at 2:30
Correction: >> chicken salad was place in 1 inch layer in multiple pans into walk in freezer to cool
- Critical: Cooling* (corrected on site)
Observation: > sliced tomatoes and cut cantelope ,in covered lexan containers with mass > 6 inches , made at 9:30 & 9:45 were 47 & 48 degrees
Correction: >> sliced tomatoes and cut melon thrown out
- Critical: Cooling* (corrected on site)
Observation: >beef vegetable soup from 10 -31 in walk in ref, at 43 /44 degrees
Correction: product must be cooled from 135 to 70 degrees in 2 hours and from 70 to <= 41 in the following 4 hours , Product such as the tomatoes , melon and chicken salad in preparation which temperature raises above 41 but is < 70 degrees must be cooled to < = 41 in 4 hours or less , Staff needs to change how they are putting items away in walk in ref, . Place in shallow uncovered containers in walk in ( or use walk in freezer ) or place product such as melon and cut tomatoes on bake tray and place uncovered into walk in ref, ( or walk in freezer ) and monitor cooling . Then place into covered container for storage
>> beef soup thrown out . A cooling wand would be another means of achieving cooling with this product
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: meatballs in steamline ranged from 125 -170
Correction: returned to microwave oven and reheated to 178-193, Use digital thermometer on multiple meatballs to insure proper reheating
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: soft serve mix ( both vanilla and chocolate ) had areas in the hopper > 41 . Product ranged from a cold of 34 to a high of 50 degrees
Correction: machine taken out of service . Service tech called . Mix ( all ) must be maintained at < 41 degrees . This is a repeat from earlier inspection . I will return tomorrow or on the 5th to insure correction
Returned on the 5th of November in the afternoon ( 2 times ) and confirmed on the second visit that the machine had been repaired and was holding mix at <38
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: sealant at the 3 compartment sink is seperated from wall and has modest mildew issue
Correction: remove mildew and reseal / caulk sink line backsplash with wall in a smoothly seammed manner
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: gaskets multiple refrigeration unit doors are split
handle grip on soup thaw upright ref. / olive mix upright is damaged
Correction: replace damaged gaskets
monitor the damage of the handle grip= =if it worsens will need to be replaced
- Equipment - Cutting Surfaces
Observation: cutting boards are scored
Correction: replace cutting boards
- Equipment and Utensils - Good Repair and Calibration
Observation: levered food scoop end cap missing
lids covering salami and sliced tomatoes in walk in ref, are cracked
Correction: replace damaged food service equipment
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: bake trays encrusted
ice shute drink fountain has slight slime growth in interior
Correction: bake trays scoured at the time of inspection
clean ice shute
- Non-Food Contact Surfaces
Observation: interior convection ovens dirty
misc container prep line shelving dirty
side of soft serve machine dirty
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned equipment observed stacked wet
Correction: cleaned equipment is to be air dried prior to stacking
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: box of gloves observed under drainline of handsink at the customer service line
Correction: do not store gloves or any other single service or food contact equipment under the drainline of any sink
- Hand Drying Provision
Observation: batteries not operating at auto handsink closest to the office
Correction: replaced at the time of the inspection --and paper toweling observed to be dispensing properly
- Physical Facilities in Good Repair
Observation: grout erroded at the customer service line
Correction: floor tile needs to be regrouted to eliminate areas where food debris and mositure can accumulate
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: floor dirty under soft serve machine from spillage
Correction: cleaned at the time of inspection
|
11/01/2012 | Routine | |
returned to facility after inspection on the 20th were it was observed that the soft serve machine was not at temperature in the rear half of the unit .
When I returned to facility with print out of inspection on the 25th it was still an issues ( again discarded contents ) .
Returned on the 27th to follow up and the unit was repaired and operating properly with IT of < 39 .
No violation noted during this evaluation. | 06/28/2012 | Follow-up | |
double door under counter refrigeration prep unit not in operation at time of inspection . Using ice bath to hold product at required temperature which was except in 2 cases successful
Salami and corned beef in walk in refrigeration unit IT 41 & 38
- Person in Charge (repeated violation)
Observation: City of Hampton food manager certificate is not current ( expired February 2-12-2012)
Correction: Staff is to renew certification . If it is allowed to expire for over 6 months the candidate must take the course over again .
Moar than one staff member has taken food managers course. Suggest more than one member of management register with this office . Issued certificates must be posted in public view
- Food - Washing Fruits and Vegetables
Observation: observed sticker on citrus wedge offered at the self service beverage counter
Correction: the labels / stickers are to be removed prior to the fruit being rinse before fruit is sliced / wedged
- Food Display
Observation: citrus wedges at the self service drink line were not protected
Correction: citrus is to have hinged lid on container
- Critical: Cooling* (corrected on site)
Observation: chicken salad ( two tubs ) made 9:30 -10:30 earlier in the morning at 3 pm was observed to have internal food temperature of 46 degrees . Other contents of walk in refrigeration unit were < 41. Determined in questioning staff that employee who did prep had alot of food prep that morning .
Brought out all products on a cart and the cart was out for " a while " . The chicken salad was the last thing prepared
Correction: chicken salad thrown out at the time of the inspection . Product is all prechilled . The staff needs to be trained that they prepare potentially hazardous products one menu item at a time . They bring the ingredients out of the walk in refrigeration unit and prepared the product and put it back in the walkin with as little time at ambient temperature as possible
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: >> eggs holding over the load line prep unit against wall 45 -53
>> pasta salad fresh made placed warm into topline pan prep unit IT 56
>> potato salad and salami in ice bath not suitably submerged 46 & 51
>> ice cream mix in hopper rear portion of hopper 48-52 degrees for both chocolate and vanilla
>> bundles of turkey and ham overloaded ( above load line ) on sandwich assembly line for dining room serving line IT45-46 ( put out after lunch rush just prior to my arrival )
Correction: >> eggs thrown out . Do not load over load line
>> pasta salad thrown out . Topline wells of prep units are not designed to cool product
>> potato salad and salami thrown out . Use ice bag on top of salami to keep cool
>> discontinue use of soft serve machine . Thrown out mix .
Have unit serviced . Will check back on Friday or Monday to insure correction of unit
>> return bundles of turkey and ham to interior of refrigeration unit that is over the load line
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: 2 pans of tomatoes in walk in refrigeration unit did not have date labels on the containers
Correction: label containers when they are prepared with the required use period ( 7 days for VDH regulations , coporate requirement may be less ) or the date of preparation ( or both )
- Sanitizing Solutions, Testing Devices
Observation: quaternary ammonia test strips not observed ( in holder at the 3 compartment sink )
Correction: insure test strips are provided
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >>gaskets split salad bar doors
>> gaskets split 2 door prep unit under dining room sandwich assembly line
>> gasket split 4 door make unit up against the wall ( second from left )
>> handle grip damaged upright refrigeration unit with thawing soup and olive mix
>> unusable food chopper present
Correction: >> replace damaged gaskets
>> replace damaged handle grip in time
>> remove inoperable equipment
- Equipment - Cutting Surfaces (repeated violation)
Observation: colored cutting boards at the prep line are dirty / stained
Correction: plane down to smooth and clean surface or replace
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: bake trays (cookies etc ) are carbon encrusted
Correction: clean / scour
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: observed wet stacked containers along clean equipment storage rack
Correction: cleaned containers and beverage cups are to be air dried prior to stacking
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: >> boxed food service gloves observed under drain line of the handsink along the assembly line
>> stir sticks are not protected at the customer self service beverage line
Correction: >> gloves may be in the cabinetry under the handsink but cannot be under the drainline itself
>> stir sticks are to be individually wrapped or dispensed at the self service beverage line
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: spray cleaner bottle observed in cabinetry under handsink with multiple boxes of food service gloves
Correction: spray cleaners may not be located with single use items ( such as food service gloves )
|
06/20/2012 | Routine | |
- Person in Charge
Observation: facility has staff who have taken food manager course but there is no City of Hampton food manager certificate posted in public view
Correction: have staff register as City of Hampton food manager and post issued certificate in public view
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: observed dish person failing to wash hands after handling dirty dishes before going to handle cleaned dishes out the machine
Correction: advised management of observation who translated to employee that hands are to be washed for 20seconds in designated handsink after handling dirty dishes before handling cleaned dishes to put away
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
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. Instructed employee on proper hair restraint
- Cooling Methods
Observation: >>observed 2 pans of beef stew in walk in refrigeration unit at 100 and 135 degrees sitting one on atop of another with lid on each pan Had been in unit about 15 minutes
>> observed french onion soup made earlier in morning ( about 10 ) covered with metal lid and pans stacked one on atop of another at 2 pm were 48 -50 degrees
Correction: proper cooling is to have food cooled from when any part reaches 135 to 70 in 2 hours and from 70 to 41 in the following 4 hours . Advised manager that to cool food store in freezer or in ice bath in sink , uncovered , and stir about every 15 minutes . Recommened not to stack one pan on top of another until cooled completely ( < 41 )
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >>gasket of baked potato drawer is split/ seperated
>>handle/ grip of upright TRUE refrigeration unit in prep line is damaged
Correction: >> replace baked potato drawer gasket
>> replace grip / insert in upright TRUE refrigeration unit
- Equipment - Cutting Surfaces
Observation: >>colored cutting boards are scored
>>sandwich boards at assembly line units several are worn / damaged on edges
Correction: replace or plane down colored cutting boards
>> monitor damage of sandwich board -- if damage worsens replace them
- Equipment and Utensils - Good Repair and Calibration
Observation: 2 levered scoops observed with end caps missing
Correction: replace levered scoops with end caps missing OR seal hollow handle of scoop in an approved manner
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: >> ladels hanging on utensil hanger unit have encrustation in interior
>> bake trays and pans are encrusted
>>pannenni units dirty / encrusted
Correction: >> clean ladels
>> scour bake trays
>>clean pannenni units
- Non-Food Contact Surfaces
Observation: tops of microwave dirty
cabinetry under old stove burners dirty
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned equipment was observed to be stacked wet
Correction: cleaned equipment is to be air dried prior to stacking
- Plumbing System Maintained in Good Repair
Observation: leak at drink fountain ( leak being caught in bucket in cabinetry under the unit )
Correction: repair the unit so that it does not leak
- Physical Facilities in Good Repair
Observation: floor tile grout erroding on sandwich assembly line
Correction: in time regrout the floor
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: spray cleaner ( windex ) observed in cabinetry with food service gloves
Correction: cleaners are to be stored physically seperate and lower than single service items such as gloves ( as well as food items and food contact equipment )
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02/17/2012 | Routine | |
advised manager and employee not to over stock hot water bath ( rethermalizer ) and to maintain thawed product in one basin and thawing product in the other basin . Aslo advised to turn the thawing products so that heating is achieved in a more even manner . Stressed that if continually introducing frozen product into the basin it may not have product reheated in the required < 2 hour period.
Facility is now required to maintain leafy greens at < 41 degrees .Either ice bags or documenting the time the lettuces / spinaches are in service for a period of < 4 hours ( or less if corporate policy . Also bean sprouts must be < 41 or time period in use documented
- Person in Charge
Observation: facility has management that has successfully taken food manager course but has not registered with this office to be City of Hampton food manager
Correction: City Code requires at least one person per establishment to register course completion statement and be issued City of Hampton food manager certificate which is to be posted in public view .
Left flyer with MOD to give to GM on registering
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: obseved dish person go from handling dirty dishes to touching cleaned dishes out of machine without washing hands
Correction: advised dish person that hands are to be washed between handling dirty dishes and putting away / handling clean dishes out of machine
- Hair Restraints - Effectiveness (repeated violation)
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.
- Food - Washing Fruits and Vegetables
Observation: leaf lettuce ( as garnish on platter ) not washed before being offered for sale or service.
Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
- Equipment - Good Repair and Proper Adjustment
Observation: gaskets of the salad bar doors are split
Correction: replace damaged gaskets
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: center microwave oven splatter guard is cracked
several levered scoops the end cap is missing
Correction: in time replace splatter guard
replace scoops where end caps missing
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: bake trays/ pans encrusted
Correction: scour bake trays
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned beverage glasses and cleaned metal containers on clean equipment rack opposite the 3 compartment sink were stacked wet
Correction: allow cleaned equipment to air dry prior to stacking
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: coffee filters sitting on top of the beverage line counter equipment are not protected
Correction: maintain in washable covered container , in plastic bag filters come in folded over or in the cabinetry
- Kitchenware and Tableware
Observation: after the facility opened and there were customers present there was a lack of fork/ tongs at the lemon and lime wedges at the beverage self service line
Correction: provide suitable utensils to dispense citrus sections
- Plumbing System Maintained in Good Repair
Observation: leaks present in the drainline of the wash basin of the 3 compartment sink and the handsink left of the ice machine
Correction: repair the leaking sinks
- Physical Facilities in Good Repair
Observation: small holes in wall right of hot water heater at chemcial organizer station where wall mounted equipment relocated
Correction: seal holes
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: floor in front of 3 compartment sink dirty / wet
Correction: clean
- Critical: Toxics - Storage of Toxic Containers*
Observation: >> spray cleaners stored with food service gloves cabinetry under handsink left of track oven
>> cleaner stored with and over cleaned equipment opposite the 3 compartment sink
Correction: cleaners are to be stored physically seperate and lower than food / clean equipment and single service items
CORRECTED DURING INSPECTION
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10/31/2011 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: observed employee going from handling dirty dishes to handling cleaned dishes and failed to remove gloves / wash hands and put on new gloves
Correction: had employee instructed that hands are to be washed between going from handling dirty dishes to handling cleaned dishes
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: opened chubs of salami and roast beef in the walk in refrigeration unit are not date labeled
Correction: label the opened chubs with the use by date .
VDH requirements are 7 day use period but JASON's deli corporation has shorter use periods for their products
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: chemical feed system at the 3 compartment sink installed incorrectly as to placement
Correction: due to the position of the dirty drainboard of the dish machine the 3 compartment sink needs to be set up so it is worked from right to left .. Dish detergent dispenser to be at the right most basin and the sanitizer at the left most .
This will prevent potential splash contamination from the dish machine dirty drainboard to the drainboard of the 3 compartment sink which is now set up for cleaned equipment
- Equipment - Good Repair and Proper Adjustment
Observation: >> potato drawer gasket is split
>> right door gasket of the salad bar is split
>> right door of the under counter refrigeration unit customer service line ( with cantelope ) is split
>> TRUE upright refrigeration unit door handle grip is damaged
Correction: >> replace split gaskets
>> replace the TRUE upright refrigeration door handle / grip
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: levered scoops for chicken and tuna salads are missing end caps
>> handle missing center microwave oven
>> potato drawer seam is poorly soldered / seamed
Correction: replace levered scoops or restore end caps or seal hollow handles in an approved manner
>> replace missing microwave oven handle
>> restore potato drawer to smooth and easily cleanable seams
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: bake trays carbon encrusted
Correction: clean / scour bake trays
- Equipment - Cooking and Baking Equipment
Observation: microwave oven ( right most ) interior is dirty
Correction: clean
- Non-Food Contact Surfaces
Observation: the shelving under the mat for bowls and plates is dirty
Correction: clean shelving under the mat
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: wall dirty behind the 3 compartment sink drainboard and the drainboard of the dish machine
Correction: clean wall
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07/14/2011 | Routine | |
- Hair Restraints - Effectiveness (repeated violation)
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.Effective restraint explained
- Critical: Package Integrity* (corrected on site)
Observation: 4 cans tuna in walk in refrigeration unit observed were side seams were dented
Correction: thrown out at the time of the inspection
- Food Storage Containers - Identified with Common Name of Food
Observation: white dry good in container present on storage rack and the container is not labeled
Correction: label container as to contents
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >>the 4 door Make to Go refrigeration door gasket is not properly installed ( secure ) second door from the right
>> upright catering refrigeration unit ( by window ) door handle grip is damage ( plastic insert in handle )
Correction: >> replace gasket or securely fit at the door
>> replace the damaged door grip upright catering refrigerator
- Equipment - Cutting Surfaces (repeated violation)
Observation: sandiwch cutting boards are worn / damaged on the corners and scoring is occuring on the board
Correction: monitor damage . plane boards to remove scoring in the food contact areas . If damage on the corners worsens they will need to be replaced
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: >>levered scoop end caps potato salad and pasta salad are missing
>> potato drawer seam is poorly soldered ( seam is not smooth )
Correction: >> replace levered scoops or seal hollow handles in a way that meets regulations
>> repair potato drawer to meet regulations requirements of smooth = durable - non absorbant and easily cleanable
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: bake trays are encrusted
Correction: scour trays or replace
- Non-Food Contact Surfaces (repeated violation)
Observation: interior of convection ovens dirty
former stove burner area the recesses are slightly dirty
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: >> boxed gloves located under the drainline of the handsink at the customer service line
>> coffee filters not properly protected
Correction: >> single service items may not be located under the drainline of any sink . ( can be in the cabinetry but not under the gravity line of the drainline
>> coffee filters are to be in the plastic bag folded over or located in the cabinetry
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: walk in refrigerator floor is dirty / condensate accumulating in 2 areas
Correction: clean / squeege floor
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03/30/2011 | Routine | |
discussed the reheating of soups / sauces in the rethermalizer . Observed multiple frozen bags of product placed into water bath . At time of inspection water temperature 84 -90 in one bath and 106- 110 in the other bath .
Within one hour observed water temperature in both 100 - 115 degrees . Product bags thawed or partially thawed . Advised GM that product must be reheated to > 135 in < 1 1/2 hours . Cautioned that any introduction to the water baths now of frozen bags would drop temperature again and product would not reheat to > 135 in the required 2 hours . Challenged him to come up with rotation system for the bags . Recommended that the bags be thawed in refrigeration unit or in microwave prior to placing into the rethermailzer . Per GM the water bath set up and turned on high before 8 am
At 11:00 one thermalizer water 135 -140 > second 124 -128
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: dipper well not on at the time of the inspection
Correction: turn on when utensils are in the well .Want flow to clear utensils but does not have to be on full blast
- Cooling Methods (repeated violation)
Observation: tuna salad made today from pre chiiled ingredients observed solidly packed into plastic container with lid on it . Temperature of 48 / 49 degrees
Correction: minimize time tuna/ eggs./ mayo out in the production .
Place prepared product back into walk in ref, ASAP --- can put in walk in freezer briefly to lower temperature faster .
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: >>chicken salad on prep table 55 degrees
>>cut melon in fruit cups placed in 2 layers in assembly line refrigeration wells by register top layer melon top of cup 45 / 46 degrees
Correction: >>chicken salad placed on sandwich line and failed to be put back immediately into walk in ref, .
Placed in walk in freezer for two hours to bring temperature back to < 41 and then placed into walk in ref,
>> in checking melon sections in the various layers melon in the bottom cups 38 . Cut melon in the bottom of the cups on the top layer at 41 degrees , Advised to have single layer of fruit cups OR cut melon arranged to be on the bottom of the cups OR time as a control in place .Explained time as a control to GM
BOTH CORRECTED DURING INSPECTION
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> gaskets of the salad bar refrigeration compartment are split / tearing
>> the gasket second from left of the MTG prep ref, is split
>> oven burners not operational and deteriorated condition
Correction: >>replace split gaskets
>> replace / restore oven burners to operatonal OR seal / encapsulate after cleaning recessed
- Equipment - Cutting Surfaces (repeated violation)
Observation: edges sandwich boards are worn and cutting board surfaces are scarred
Correction: replace damaged cutting boards and monitor sandwich boards . If damage to the sandwich boards worsens they need to be replaced
- Equipment and Utensils - Good Repair and Calibration
Observation: levered food scoops have missing end caps
Correction: replace end caps / replace scoops or seal hollow handles in an approved manner ( stoppers )
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: bakery pans ( muffin tins etc ) are encrusted
Correction: scour and clean of encrusted debris
- Non-Food Contact Surfaces (repeated violation)
Observation: interior of convection ovens dirty / splattered
oven burner recesses are dirty / spillage
Correction: clean
- Equipment and Utensils, Air-Drying Required
Observation: cleaned equipment was stacked prior to air drying
Correction: cleaned equipment is to be air dried prior to stacking
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: cleaned equipment was not properly stored on the clean equipment shelving by dish machine ( measuring pitcher and mixing bowls )
Correction: store with food contact side down
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: food service gloves observed under the drainline of the serving line handsink
Correction: no single service or mulitple use equipment is to be stored under the drainline of any sink
- Critical: Backflow Prevention Device, When Required* (repeated violation)
Observation: back flow device at the spray wand at the prep sink is broken . per GM cannot replace the atmospheric bell
Correction: replace the spray wand
- Hand Drying Provision (corrected on site)
Observation: paper toweling not dispensing at the handsink by the dish machine
Correction: paper toweling rethreaded and batteries checked . Corrected
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12/14/2010 | Routine | |
advised GM on requirement that an employee be on duty at all times who know the 8 major allergens and symptoms ( and what to do ) in case of anaphylaxis shock . Per should be able to advise customer which of their products ( to include dressing and sauces and soups ) contain an allergen
- Hair Restraints - Effectiveness (corrected on site)
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.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: wiping cloth buckets located on floor
Correction: store wiping cloth buckets on lower levels only . Do not store on floor or on or over active food surface
- Food - Miscellaneous Sources of Contamination
Observation: lids not present on bulk storage of pastas / spices
Correction: have each container have lid in position
- Critical: Reheating for Hot Holding* (repeated violation)
Observation: Failure to properly heat / reheat .All products observed on steamlines
>>cream of broccoli soup was not properly reheated ( heated to 140 - 150)
>> chicken portion bags not properly heated ( 105-116)\
>> potato soup not properly heated ( 95-98)
>> alfredo sauce not properly heated ( 115-150 )
Correction: potentially hazardous products must be heated to > =135 prior to placing on steamlines .
Product that is reheated must achieve temperature ( internal thoughout ) of >= 165
Products returned to microwave ovens to reheat to temperature of > =165
- Temperature Measuring Devices
Observation: thermometer front display case with salads within not in good repair/ cannot accurately read
Correction: repair thermometer or replace
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> the hinge covers missing Make To Go under counter sandwich line
>> upright refrigeration unit ( at windows ) door handle plastic grip is damaged
>> gasket display upright ref, ( with drinks and salads ) split ( right door )
>> stove burner recesses are not operational
>> potato hot holding drawer gaskets are not in good repair ( not secure ) and the interior seams of the drawer are not smooth
Correction: >> replace missing / damaged hinge covers
>> monitor handle grip of upright ref, .In time will need to be replaced
>> replace damaged gasket display refrigeration
>> GM said they are working on getting metal plate cut and sealed over the stove burners
>> secure the baked potato drawer gaskets and if seam condition worsens will need to be repaired or the drawer replaced
- Equipment - Cutting Surfaces (repeated violation)
Observation: wood cutting boards worn / damaged on corners
Correction: monitor for condition . If worsens will need to be replaced
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: bake trays and muffin pans surfaces are encrusted
Correction: in time replace bake ware or scour to clean surface
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean :
>> the cabinetry under the stove burners
>> the receses of the stove burners are dirty
>> the interior of the potato drawer
Correction: clean
- Equipment and Utensils, Air-Drying Required
Observation: beverage glasses stacked at drink fountain were not air dried prior to stacking
Correction: air dry glasses and containers prior to stacking
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: coffee filters not protected ( on top of the brewer )
Correction: coffee filters are to be in clear plastic bag ( or bag they came in ) folded over / washable covered container or in the cabinetry
- Critical: Backflow Prevention Device, When Required*
Observation: back flow preventer ( bell cover removed from spray wand single prep sink
Correction: replace spray wand / coil .. Per GM his maintanence staff said the atmospheric bell could not be repaired
- Physical Facilities in Good Repair
Observation: small holes in walls in the prep area where wall mounted equipment has been removed / relocated
Correction: seal holes in walls .Walls are to be smooth , non absorbant , durable and easily cleanable
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08/25/2010 | Routine | |
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