- Person in Charge (repeated violation)
Observation: Establishment does not have a Hampton registered certified food manager
Correction: Obtain the certicate at the Hampton Health Department by paying a $10.00 fee and bring proof of completion of a Serv Safe class or equivalent.
- 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.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The mop sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was found to be in poor repair:
>> Walk-in freezer gasket.
>> Inside panel of the walk-in door rusty.
Correction: Repair.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>> Double stack griller ovens
>> Shelving throughout
>> Walk-in refrigerator door gasket.
>> Ceiling vents.
>> Top of chicken warmers.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Sanitizer QAT or bleach was not available at the time of the inspection
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 stated that the new supply will be coming today on the next delivery truck.
- 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.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair:\
>> Wall tiles behind doubles stack oven grillers missing.
>> Floor grout deteriorating throughout.
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: Floor under the deep fat fryers noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Conditions of Use* (repeated violation)
Observation: Pesticides are not being applied by a certified applicator. Home use pest control products found on the premises.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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10/06/2015 | Routine | |
Temperatures were taken internally unless otherwise noted.
- Person in Charge (repeated violation)
Observation: Hampton registered CFM and operators permit not posted in public view..
Correction: Post in public view.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket on the front undercounter refrigeration unit is in poor repair. Door does not close completely.
>> Mixer surfaces are rusty.
>> Electrical outlet not secured to the wall,.
>> Small scale observed with rusty surfaces.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris.
>> carbon build up on food pans.
>> Top of warmers.
>> Surfaces of deep fat fryer.
>> HVAC vent covers.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (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.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair:
>> Floor grout throughout deteriorating.
>> Tile damage right side of ice maker.
>> Tile damage located at deep fat fryer.
>> Wall tile behind oven missing.
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: Wall and floor soiled located behind safe.
Correction: Clean.
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04/01/2015 | Routine | |
- Person in Charge (repeated violation)
Observation: Certified food manager certificate and operating permit not posted.
Correction: Post in public view
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair:
>> Electrical socket at front kitchen handsink.
>> Mixer rusty.
>> Hot water dispenser leaking water from hose.
>> Walk-in freezer door gasket.
>> Coating on deep fat fryer deteriorating.
Correction: Repair.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Soda nozzles on the soda dispensing machine noted in the need of cleaning.
Correction: Clean
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following has accumulations of grime and debris:
>> Top of rotisserie
>> Top of all food warmers.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station located in the area where chicken is fried was observed being used for purposes other than washing hands. Employee was using the sink to fill up food pans with water.
Correction: The handwash facility identified above is to be used for washing hands only.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: There is no refuse container at the area immediately adjacent to the handsink in the chicken frying area.
Correction: Provide a refuse container for the disposal of paper towels at this location.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor in the kitchen not graded to drain. Large water puddles are found in the middle portion of the floor.
Correction: Grade floors to drain where water flush cleaning method are used.
- Physical Facilities in Good Repair
Observation: The following physical structure is not maintained in good repair:
>>Tile broke on wall at the corner of the walk-in cooler.
>> Tiles missing behind the chicken rotisserie.
>> Floor grout throughout detonating.
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: Floors behind fry line observed with grease deposits and food debris.
Correction: Clean
- Critical: Toxics - Conditions of Use* (repeated violation)
Observation: Pesticides meant for home use was found on the premises.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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12/22/2014 | Routine | |
All temperatures were taking internally unless otherwise noted.
- Person in Charge (repeated violation)
Observation: Operator permit and certified food manager certificate not posted in public view.
Correction: Post in public view.
- Utensils - In-Use - Between-Use Storage
Observation: Ice Scoops at the following locations were stored in/on soiled areas.
>> Ice scoop at the drive through soda dispenser.
>> Ice scoop at the ice maker.
Correction: Store utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) chicken in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices
Observation: The temperature measuring device located walk-in is not easily readable.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring device in the walk-in cooler was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the walk-in freezer is in poor repair.
Correction: Repair.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>> Top of grill machine.
>> Back splash at three compartment sink.
>> Storage shelving in walk-in cooler.
>> Drive thru soda machine waste tray.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Clean 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.
- Physical Facilities in Good Repair
Observation: The following physical structures is not maintained in good repair:
>> Roof was leaking
>> Floor grout deteriorating throughout the kitchen.
>>Wall tiles located at the back of the grill machine.
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: Floor and walls located at the cookline noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Pesticides are not being applied by a certified applicator. Raid which is a pesticide used for home use was found on the premises.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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09/09/2014 | Routine | |
All temperatures were taken internally.
- Person in Charge (corrected on site)
Observation: Certified food manager certificates not posted in public view.
Correction: Post 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: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following foods were cold holding at improper temperatures: 1) Chicken 43* F, 2) Chicken breast 46-50 *F, 3) Butter packet 46* F 4) Cheese 45*F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Chicken nuggets, French fries for which time rather than temperature is being used as a control was not discarded by the expiration time as indicated on the package. Items were labeled to be discarded at 11:30 am but items were still in the hot holding cabinet at 12:00 pm.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.
- Temperature Measuring Devices
Observation: The temperature measuring device located on the outside of walk-in cooler is not easily readable.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The mop sink adjacent to the 3 compartment sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The food-contact surfaces of food pans that were identified as ready for use, stored on the clean dish rack, were observed soiled to sight and touch
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required
Observation: Clean 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.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to all of the hand sinks in the kitchen.
Correction: Provide a refuse container for the disposal of paper towels at all of the hand sink.
- Outer Openings - Protected
Observation: Back door self closing mechanism was not assembled.
Correction: Repair.
- Handwashing Cleanser - Availability
Observation: Soap dispenser was not dispensing soap at the handwash lavatory located at the drive through window.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the drive through area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Lighting, Intensity
Observation: Lights in following areas were burnt out:
1. One light in the freezer.
2. Three lights in the hood system area.
Correction:
- Physical Facilities in Good Repair
Observation: The air condition unit within the ceiling in the kitchen is not maintained in good repair. A constant leak was present which kept the floor wet.
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: Floor throughout kitchen was greasy.
Correction: Clean.
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05/12/2014 | Routine | |
All temperatures are internal unless otherwise noted.
No violation noted during this evaluation. | 03/21/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Person in Charge (repeated violation)
Observation: There is currently no CFM at the facility. There are several employees who have passed accredited food safety programs. Nobody has registered their completion certificate from the course with the city of Hampton.
Correction: Register the food safety course completion certificate with the city of Hampton.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service food trays stored with the food contact surface side up.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Outer Openings - Protected (repeated violation)
Observation: The drive thru window of the food establishment is not self closing and employees routinely leave the drive thru window open, and therefore the facility is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors behind the fryers are in need of cleaning. The equipment is connected through flex hoses so the equipment can be moved and floors and ceilings behind fryers can effectively be cleaned.
Correction: Clean
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07/05/2012 | Routine | |
Restaurant representatives - add corrected or new information about Kentucky Fried Chicken #116, 207 W Mercury Blvd., Hampton, VA 23669 »