All food temperatures taken were internal.
- Person in Charge
Observation: Certified food manager certificate not posted in public view.
Correction: Obtain certified food manger certificate and post in public view.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Another method of temperature control was observed after time was implemented as the control. Leftover chicken on the night shift is cooled down and deboned.
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, or use temperature control for chicken to be cooled and ensure foods stay at 135*F or higher during hot holding.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions of the quaternary ammonia sanitizer.
Correction: Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged: 2 soap dispensers torn off wall in restrooms, toilet handle broken men's restroom, toilet paper holder broke and hanging off wall in men's restroom, sink faucet loose in women's rest room, paint peeling from walk-in cooler/freezer doors, drain cover missing, chip warmer cabinet has a ripped door and insulation can be seen on the inside of door, coating worn off on some metal storage racks, biscuit station cooler door gasket torn/poor seal, microwave interior caulk missing in spots, warmer broken, 2nd biscuit station cooler broken, chicken breader station cooler broken, make table at front of kitchen broken.
Correction: Repair or replace.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Surfaces of the beverage dispenser nozzles are soiled.
Correction: Clean the surface at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the sheet pans are observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: handsinks in kitchen, a few metal storage racks soiled, sides/front and handles of several refrigerators and cooking equipment, backsplash of three compartment sink, outside of trash cans, lids of grey cinnamon twist containers.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: 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 (repeated violation)
Observation: The following physical structures are not maintained in good repair: floor tiles around floor drain missing/damaged, some base tiles are missing by walk-in cooler, mop sink tiles broken damaged, floor tile grout deteriorating in a few areas of the kitchen and in mopsink.
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 following physical facilities are noted in need of cleaning: floors under most equipment, walls in the back of the kitchen near sinks and coolers, and light shields are dusty.
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.
- 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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09/17/2015 | Routine | |
- Person in Charge
Observation: The Certified Food Manager (CFM) is no longer with the facility.
Correction: Obtain a new CFM by bringing a full time employees ServeSafe Certificate into the Environmental Health Office at 1320 LaSalle Ave. with $10.00 to register the new CFM. A CFM is responsible for training employees about proper food safety, employee health and hygiene.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the sheet pans is observed soiled with grease build up.
Correction: Clean the food contact surface of the sheet pans to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use. The sheet pans most likely need to be replaced due to the excessive build up.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory on the left of kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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03/13/2015 | Risk Factor | |
All food temperatures taken were internal. Permit Issued.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Mashed Potatoes (118,118,118*F), Green beans (116,117*F) and Macaroni (117*F) hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Foods were relocated to reheat, drawer temperature was turned up.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Diced Tomatoes (45*F), Diced Tomato Mix (48*F), and Taco Cheese (44*F) in Taco Make Table
Correction: and KFC Cheese (50*F) on in KFC make table line refrigerated counter compartment cold holding at improper temperatures
- 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 following equipment was observed in a state of disrepair and damaged: A light shield is cracked, the dial knob to 2 hot holding refrigerated drawers is missing, the gasket to the walk-in cooler is torn.
Correction: Repair or replace to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment and Utensils - Good Repair and Calibration
Observation: The following equipment was observed in a state of repair and condition preventing effective maintenance and easy cleaning: several plastic tubs are cracked, some food containers are cracking.
Correction: Discard, replace or repair to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: multiple fryer baskets for chicken.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: many sheet pans.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the following equipment was observed soiled with accumulations of grime and debris: beverage machine nozzle, tea dispenser nozzles (more than one), frutista machine nozzles.
Correction: Clean the surface of at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following surfaces has accumulations of grime and debris: Side of fry freezer and the outside of some cooking equipment, in between make line crevices where different equipment is placed next to eachother, the front of hot holding units, door handles to coolers, the shelves in the walk-in cooler, the gaskets to a few refrigeration units, and the outside to some food containers.
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 following plumbing is in poor repair: The hand sink at the back cookline is constantly running and there is a leak under the beverage machine and water is pooling under the cabinet.
Correction: Repair and maintain all plumbing components and fixtures.
- Refuse - Covering Receptacles (corrected on site) (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Light Bulbs Protective Shielding
Observation: Light fixture in kitchen hallway is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the back of the kitchen by cookline.
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.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: The grout is deteriorating from mop sink floor and wall tiles, the grout is beginning to deteriorate in a few areas of the kitchen, the floor drain cover is missing and one is not screwed down at cookline, two floor tiles are missing around the floor drain at cookline and there are some damaged floor tiles in kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures are noted in need of cleaning: floors under make table lines, walls around mopsink and three compartment sink, walk-in cooler doors and there is a black substance building up on walk-n cooler floor grips.
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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: The handwashing sink is unclean and not maintained by cookline.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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11/24/2014 | Routine | |
All food temperatures taken were internal.
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.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tomato (46-43*F), Pico (46-41*F), shredded cheese (44-43*F) and moist bacon mix (47-43*F) cold holding at improper temperatures on the taco bell make table. The containers are filled too high and the top portions of food that are exposed to room temperature air can't achieve proper cold holding temperatures.
Correction: In order to achieve proper cold holding temperatures the containers should only be filled half way or at least to the fill line.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Breaded and grilled chicken for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
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. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the back of kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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08/05/2014 | Risk Factor | |
All food temperatures taken were internal. Some walls are noted in need of cleaning, there is a minimal amount of soiling. The walk-in thaw box floor has a black substance building up on floor that may require scraping to maintain clean.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged:
>>Mixer paint is worn and rusting
>>Metal racks in a few coolers are rusting
Correction: Repair or replace to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the mixer observed soiled with accumulations of grime and debris.
Correction: Clean the surface of mixer at any time when contamination may have occurred, at least every 24 hours, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>>Plastic push cart
>>Outside of warmer boxes
>>Gaskets need cleaning n a few refrigeration units
>>Several door handles to equipment
>>Several metal shelving units
>>mop sink surround
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* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Food prep table wiped down where raw chicken is prepared, but the sanitizer concentration was not strong enough to properly sanitize prep table.
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.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair:
>>Floor tiles cracked by rethermalizer
>>Grout eroding by rethermalizer
>>Grout eroding by mopsink
>>Tiles surrounding mopsink grout eroding
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean in kitchen (especially by chicken breading station).
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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04/03/2014 | Routine | |
All food temperatures taken were internal. A CFM needs to be registered with the city of Hampton. Bring your approved food manager certificate to your local environmental health office with $10.00 to receive your CFM certificate.
- Critical: Demonstration of Knowledge*
Observation: There is no Certified Food Manager registered with the city of Hampton.
Correction: Obtain a Certified Food Manager.
- Person in Charge (corrected on site)
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.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled bulk food containers observed.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Macaroni and Cheese (82°F) hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken (57°F) was left setting out, not properly cold holding under refrigeration and not being worked with at that time.
Correction: Foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria, or placed under a 4 hr time control policy. Since chicken was improperly cold holding for less than 30 min the facility was able to still use the product and it was placed under time control, with another 3.5 hrs to be used until discarded.
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring device in the RIR was not properly located in the coldest part of the unit.
Correction: Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged:
>> Door missing to exhaust on make table refrigeration unit
>> Make table refrigeration unit shelving rusting
>> Paint peeling on floor mixer
Correction: Repair, or replace to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>> Front of hot holding cabinets
>> Floor mixer
>> Bottom of shelf above make table
>> Containers for mashed potatoes, rice and gravy mix
>> Shelving that stores mashed potatoes and gravy mix
>> Shelving for single service items on both sides of make table
>> Shelving of hot holding cabinet on make table wall
>> Grilled chicken cooler
>> Sink in back of kitchen has lots of mold accumulating in sink and around sink
>> Shelving below chicken breading table
>> Prep table where pickles are stored
>> Gaskets for the walk-in
>> Plastic cart in the wash room
>> Back of walk-in refrigerator door
>> Speed racks in walk-in refrigerator
>> Storage shelving in the back of kitchen
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Utensils and cookware was found stored at the three compartment sink drainboard on the same side that soiled utensils and cookware are placed.
Correction: Designate which side is the clean side and soiled side of drainboards at the three compartment sink.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet and the flood rim level of mopsink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap. Hose will be disconnected in between each use until a proper backflow prevention device is installed.
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures (corrected on site)
Observation: Trash and glass was observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are not maintained in good repair:
>>Grout deteriorating in hallway by the dishroom
>>Grout deteriorating inside of chicken cooler
>>1 tile is sunken in the chicken cooler
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
12/17/2013 | Routine | |
all food temperatures are internal unless otherwise noted.
2013 permit issued
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Chicken on Taco Bell (TB) mainline is 98-106*.
Correction: Corrected. Reheat commercially prepared food to at least 135* OR to company protocol of 165* prior to hot holding. Prodcut reheated to at least 190*.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The steam well-chicken display counters are no longer sealed or inadequately spaced to allow for cleaning of the exterior ledges of the counters.
Correction: Space the unit to allow access for cleaning along the sides, behind, and above or space the unit so that it is not more than 1/32 inch away from adjoining equipment, walls, and ceilings to minimize the need for cleaning.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) Paint peeling on mixer, see lower half of unit/base
2) Gaps exist between hood filters on Taco Bell-side vent hood system
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning and maintenance.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The splatter area of the mixer is not clean.
Correction: Clean.
- Equipment - Cooking and Baking Equipment
Observation: Grill press at mini line is not clean.
Correction: Clean prior to next use and store clean.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) underside of shelf stained above star griddle at main line
2) underside of shelves above the steam table next to the chicken hot case
3) chicken fryer wheels
4) exterior surfaces of the fryer filter pumps/motors
5) exterior surfaces of the grill press at the mini line
6) ledges of the exterior steam well table and hot case table
7) speed racks in the chicken walk-in cooler
8) food residue build up on floor mixer
Correction: Clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food containers/equipment were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing 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 (see chicken breading hand sink).
Correction: 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: Floor tile grout eroding at pick up widow beverage counter.
Correction: Repair the floor so it smooth, easily cleanable, non-absorbent, and will not hold food debris or water.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor drain grates below the mini and main lines
2) floor right of the TB fryer
3) some trash/litter on floor below mini and main lines (especially towards thte back wall)
4) wall right of mini line
5) floor below TB rethermalizer
6) wall behind/below chicken breading station
7) wall panel left of fryer
Correction: Clean.
|
01/15/2013 | Routine | |
all food temperatures observed are internal unless otherwise noted.
Observed large back of refried beans and another bag of meat in walk-in cooler for carry over. Per manager, product temperature is taken prior to use and if temperature is not sufficient, product is discarded. Manager took internal temperatures and both products were above 50*. Product was discarded. Advised if product to be carried over, proper cooling methods shall be used to ensure product is cooled from 135 to 70* within 2 hours and from 70* to 41* within 4 hours. Too large volume of beans in the bag. Must portion out into smaller portions to ensure proper cooling.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Two large grilled chicken breasts out of oven were at or below 153*.
Correction: Corrected by reheating to at least 165*. Ensure chicken is properly cooked so that all parts are 165*.
- Cooling Methods
Observation: Improper methods used to cool green beans once can is opened.
Correction: Discussed with manager that once can is opened, the green beans shall be cooled to 41* within 4 hours and approve methods to facilitate include pre-chilling the cans for at least 24 hours or to discontinue covering the containers and stacking them on top of one another. Also, product may be stored in walk-in freezer for rapid chilling.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) Paint peeling on mixer, see lower half of unit/base
2) Plastic coating eroding on shelves in the main line refrigerator
3) Gaps exist between hood filters on Taco Bell-side vent hood system
4) Undercounter refrigerator door gasket next to chicken
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning and maintenance.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Underside of shelf directly above chicken fryer filter is not clean.
Correction: Clean the shelf to prevent potential contamination of the chicken fryer oil.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) underside of shelf stained above star griddle at main line
2) underside of shelves above the steam table at taco bell main line
3) chicken fryer wheels
4) tops of henny pennys
Correction: Clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Sheet 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Rolls of saran wrap are not stored protected at the back prep area.
Correction: Store the saran wrap protected to prevent potential food contamination.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (corrected on site)
Observation: Trash can not provided in the immediate area of the hand sink next to the pick up window.
Correction: Corrected. Ensure a trash can is provided at the hand sinks in the immediate area of the hand sinks.
- Physical Facilities in Good Repair
Observation: The physical structures are in poor repair:
1) floor tile grout-minimal to moderate-eroding in several areas (see pick up window beverage dispenser, taco bell retherm unit, below chicken breading equipment/tables)
2) base tiles not sealed to wall right of the walk-in freezer
3) base tile at curbed mop sink in restroom vestibule is damaged
4) grout eroded at between base tile left of walk-in freezer
5) section of ceiling grid system is falling out of ceiling across the KFC walk-in cooler
6) base tile cracked/damaged at curbed mop sink.
Correction: Maintain the physical structures in good repair. Repair these items no later than 12/15/12 or 2013 permit may not be issued.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor drain grates below three compartment sink and the prep sink at Taco prep area
2) floor below rethermalizer
3) some trash/litter on floor below mini line
4) floor below taco bell main line not clean (middle towards back wall)
5) wall behind the equipment rack next to the three compartment sink
6) floor below soda syrup rack
7) water pooling on floor below pick up window soda machine--corrected
8) floor below chicken fryer
Correction: Clean.
|
09/11/2012 | Routine | |
all food temperatures observed are internal.
Time chits are in place on all in-use food products.
- Food Contact Surfaces - Cleanability*
Observation: A few of the food contact surfaces of containers and lids are cracked.
Correction: Discard and/or replace these items since they are no longer easily cleanable.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) Coating eroding on baskets above prep sink adjacent to Taco Bell vent hood
2) Paint peeling on mixer, see lower half of unit/base
3) Plastic coating eroding on shelves in the main line refrigerator
4) Ice build up observed on fan unit in undercounter refrigerator next to chicken display
5) Taco Bell walk-in cooler door gasket torn
6) Gaps exist between hood filters on chicken-side vent hood system
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning and maintenance.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The food contact surfaces are not clean:
1) ice chute flap at pick up window drink dispenser
2) splatter area of the mixer
Correction: Clean and sanitize these surfaces.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) exterior surfaces of the Star grill at the mini line
2) bottom interior of the mini line refrigerator
3) underside of the shelf above the main line Star griddle
4) shelf above the mixer
5) sides of tortilla fryer
6) exterior ledges of the sheet pans have carbon build up
7) back wheels of one of the chicken fryers
Correction: Clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Sheet pans, metal pans, and lexan pans on equipment rack 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.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient at the breading area.
Correction: Upgrade lighting to 50 foot candles in the event of remodel or change in ownership.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) floor tile grout-minimal to moderate-eroding in several areas (see pick up window beverage dispenser, taco bell retherm unit, below chicken breading equipment/tables)
2) floor tile grout eroded in curbed mopsink adjacent to back door and in area surrounding
3) base tile at curbed mop sink in restroom vestibule is damaged
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor drain grates below three compartment sink and the prep sink at Taco prep area
2) floor below rethermalizer
3) some trash/litter on floor below mini line
4) wall behind main line Star griddle
5) wall below the three compartment sink
6) floor below soda syrup rack
Correction: Clean.
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04/19/2012 | Routine | |
Restaurant representatives - add corrected or new information about Kentucky Fried Chicken #27/Taco Bell, 1603 E Pembroke Ave., Hampton, VA 23663 »