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 such as wearing hair restraints, cleaning hand sink fixtures, and obtaining a color chart for the chlorine test strips. No orders filled at time of evaluation. All food temperatures observed are internal. EHS to verify processing methods of Kim Chi with son to determine whether or not HACCP and variance needed for fermentation.
- Critical: Shellfish - Molluscan*
Observation: Molluscan shellfish offered for sale or service are not received from sources that are listed in the Interstate Certified Shellfish Shippers List (ICSSL).
Correction: Obtain shellfish received in interstate commerce from sources that are listed in the Interstate Certified Shellfish Shippers List. The individual quick frozen oysters are distributed by a source listed on the ICSSL
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Fish batter (seasoned water--47*) cold holding at improper temperatures.
Correction: Corrected. Cold hold at or below 41*. Ice added.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Hush puppy batter not labeled with prep or discard time to ensure use within 4 hours of preparation.
Correction: Corrected. Policy is on file with HHD (but should be on premises) and ensure product is labeled with discard/use by time.
|
02/23/2016 | Risk Factor | |
All food temperatures observed are internal. Advised to label the use by date on the kim chi in the display refrigerator.This inspection was conducted in the presence of the operator's son who was acting as translator. Due to a language barrier, the operator is unable to successfully pass the ServSafe food safety exam that is recognized nationally
- 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. Discussed in great detail the signs and symptoms of illness and the five diagnosed illnesses. EHS left guidance documents with operator.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Section of caulk deteriorating and stained at the three compartment sink.
Correction: Remove that section of caulk and re-seal the sink to the wall.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Display refrigerator door gasket is torn.
Correction: Repair/replace.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces are not clean:
1) interior fryer cabinetry
2) right side of stove
3) cookline prep table shelf (grease)
4) painted wood shelf (grease)
Correction: Clean.
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall behind cookline equipment and partition next to stove is not clean.
Correction: Clean.
|
05/12/2015 | Routine | |
all food temperatures observed are internal. Front cold case, two door reach in refrigerator, ice machine, and two door freezer are not in use.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Facility lacks a certified food manager.
Correction: At least one full time employee shall successfully complete an approved food safety course and register with the health department. This requirement is required under the City of Hampton local food code. Failure to comply will require further legal action such as revocation of permit to operate.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site) (repeated violation)
Observation: Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Hands - Where to Wash (corrected on site) (repeated violation)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. 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
- Thawing (corrected on site) (repeated violation)
Observation: Improper methods used to thaw whtiting--observed whiting in standing water in a three compartment sink basin.
Correction: Corrected.Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Hush pupply batter 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.
- Equipment and Utensils - Multiuse, Characteristics
Observation: Steamed crabs are stord in cardboard french fry boxes.
Correction: Discontinue storing food in cardboard boxes. Use approved material that is smooth, easily cleanable, and non-absorbent such as plastic bins.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard boxes used for storage of multiple items: bulk garlic and pepper
Correction: broom and dust pan
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Fryer baskets are draining on stacks of paper lining the prep table shelf.
Correction: Remove the paper and drain the baskets in an approved pan/surface (that is not absorbent--use paper towels and change them out as needed).
- Food Contact Surfaces - Cleanability*
Observation: Mesh strainer used to sift breader is torn.
Correction: Replace the strainer to prevent adulteration of food.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Hand sink and section of the three compartment sink is beginning to separate from the wall.
Correction: Seal the sinks to the wall.
- Equipment - Good Repair and Proper Adjustment
Observation: 1) Reach in refrigerator door gasket is torn
2) End caps are missing on the poles supporting the cart between the stove and fryer
3) Sections of the walk-in cooler racks are corroded
Correction: Maintain equipment in good repair and proper adjustment.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) stored on the dish drainer are 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.
- Good Repair and Calibration of Thermometers (repeated violation)
Observation: The thermometers in the display refrigerator is broken.
Correction: Replace the thermometer.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Interior surfaces of the display refrigerator and the bottom interior of the artic air freezer.
Correction: Clean.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) prep table shelf at cookline
2) interior of fryers and exterior fryer handles
3) display refrigerator door gasket
Correction: Clean.
- Plumbing System Maintained in Good Repair
Observation: The gooseneck faucet on the left is leaking and the back flow preventer on the faucet on the right is in poor repair.
Correction: Repair the plumbing fixtures.
- Hand Drying Provision
Observation: Paper towels not dispensing from dispenser in the restroom.
Correction: Provide a supply of paper towels or repair (check batteries) for the dispenser.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The walls around the three compartment sink and below the right drainboard are not clean.
Correction: Clean.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Hot Shot Fogger stored with chemicals.
Correction: Hot Shot Fogger is for RESIDENTIAL USE ONLY. Only approved pesticides may be used on the premises and MUST BE APPLIED BY A CERTIFIED PEST CONTROL OPERATOR.
|
08/20/2014 | Routine | |
all food temperatures observed are internal.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Facility lacks a Certified Food Manager (CFM). Current certificate posted is no longer valid since employee no longer with facility.
Correction: Advised that 2014 permit shall not be issued until a candidate has registered into an approved CFM course. At least one full time employee shall enroll and successfully complete an approved food safety course. This person is responsible for training all staff in foodsafety.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observe--operator rinsed hands off in the three compartment sink and then wiped wet hands on apron.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Thawing (corrected on site)
Observation: Improper methods used to thaw tilapia (sitting in standing water).
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods (operator stated hush puppy batter to be discarded at 3 pm).
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted. EHS provided written procedures for operator.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard boxes are used for storage in several areas of the facility.
Correction: Discontinue using cardboard for storage since it is not washable. Provide storage containers that are smooth, durable, easily cleanable, and non-absorbent.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Hand sink separating from the wall and section of caulk at the three compartment sink is deteriorating.
Correction: Seal the sinks to the adjoining walls.
- Good Repair and Calibration of Thermometers
Observation: Thermometer inside the display refrigerator at the cook line is broken.
Correction: Repair/replace the thermometer.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: French Fry bags are being reused for food storage.
Correction: Once the original contents have been emptied the bags are to be discarded and not used for any other storage purpose. Provide approved multi-use storage containers for re-use.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior surfaces of the display refrigerator at the cookline are not clean.
Correction: Clean.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) interior of fryer cabinetry
2) sides of fryer
3) exterior surfaces of the stove
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Styrofoam plates and small clam shells not stored protected at the cookline.
Correction: Store the plates and clam shells with the food contact surfaces inverted or in the original protective packaging.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor below fryers is not clean.
Correction: Clean.
|
12/06/2013 | Routine | |
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Facility lacks a certified food manager--the current registered manager is no longer at this facility.
Correction: At least one full time employee who has successfully completed an approved food safety course and register with the Hampton Health Dept. The Hampton certificate shall be posted in public view.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following temperature control for safety foods are cold holding at improper temperatures: 1) whiting on drainboard at 63* 2) fish batter at cookline at 47* 3) dry breading not sifted at least once every 4 hours
Correction: Corrected. Whiting relocated to freezer to cool to 41*. Ice added to batter and to the ice bath it is stored in. Advised to ensure ice completely surrounds the container of the food to the food level. Breading discarded. Advised to sift in-use product at least once every 4 hours.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Hush puppy mix on prep table at 82*. Employee stated it was made two hours ago.
Correction: Corrected by discarding. Advised to label the time the batter made to ensure product used or discarded within 4 hours of preparation.
|
05/28/2013 | Risk Factor | |
advised staff that the City food service manager who was not present at time of inspection needs to be in the facility about 30 hours a week . Insure that the individual is coming into the facility to insure in compliance by being in the facility 30 hours a week
Advised owner that the display case which is present must be conntected to drainline if used . He cannot use ice to maintain seafood cold and collect melted ice in container and empty by hand . IF drainline to floor drain is not directed by gravity to floor drain a sump pump must be installed to take drainage to floor drain
- Food Storage - Clean and Dry Location
Observation: >>containers of mayo and ketchup under drainline of the 3 compartment sink
>> container of fish on floor of walk in ref,
Correction: >>do not store food service product under drainline of any sink . Relocated to dry good shelf at time of inspection
>> do not store containers of food on floor of walk in
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: >> unsealed wood block under 3 compartment sink drainline as support
Correction: advised to paint the wood block with washable paint
- Food Contact Surfaces - Cleanability*
Observation: metal banded brush present
Correction: metal banded brushes are not approved .
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: >> handsink sealant at wall is seperated
>> sealant at the joint of the 3 compartment sink and wall is stained
Correction: >> reseal handsink - wall joint to have a smooth seam with wall and sink
>> remove deteriorated sealant at the 3 compartment sink and wall and reapply
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: inoperated display case present
Correction: either use the display case ---see comments about drainage to floor drain --- or remove from facility
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: interior side of ice machine dirty ( under left thumbscrew)
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: >> toothpicks unprotected at customer counter
>> plastic forks improperly arranged at the customer counter
Correction: >> toothpicks are to be individually wrapped or stored under employee side of counter and handed out by staff
>> plastic forks are to be arranged with all handles directed toward the customer
- Lighting, Intensity
Observation: light out upright display refrigeration unit
Correction: restore light to operational
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: textured floor is dirty -- especially hall to restroom
Correction: continue effortrs in cleaning of the floor
- Toxics - Presence and Use Restriction (corrected on site)
Observation: scented bleach is the only bleach present
Correction: advised owner that scented bleach may not be used in 3 compartment sink or to sanitize food service surfaces -- only plain - regular bleach is approved for that use . Scented bleach can be used in bathrooms and on floor
|
01/16/2013 | Routine | |
instructed employee - who instructed owner that once sealed packs of fish filets are thawed the packaging must be opened to introduce oxygen
- Critical: Demonstration of Knowledge*
Observation: facility does have a certified food manager but that person is not on premisis 40 hours per week and the staff present could not communicate knowledge of a certified manager .Owner is planning to sell business to employee who asked me about the food manager courses
Correction: advised employee that if plans proceed to take over busness then she must register for a food managers course to make application for change of owner of the business .Gave her the listing / flyer of food managers courses in the area .
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: bowl used to dispense rice in bag in storeroom
Correction: use only handled non breakable scoop to dispense any dry good or ice
- Food - Miscellaneous Sources of Contamination
Observation: open bags of dry goods in storeroom
Correction: fold bags over to cover contents
- Thawing (repeated violation)
Observation: chicken wings thawing on table top at room temperature
fish fiets & 5 pound box shrimp thawing in basin of water ( not cold running water ) . Filets of fish 45-50 degrees . per employee had been placed in the sink with cold water about 1 hour before
Correction: >> thaw chicken in refrigeration unit or in cold running water
>> thaw fish and shrimp in cold running water ( put in bus tub and have cold water flowing over product- flushing it
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: >>wood ( light poly sealed ) observed at cookline next to fryer
>>unsealed wood block on floor under 3 compartment sink to support the drainline
Correction: >>advised the surface will not hold up . Replace with metal shelf or metal rack table
>> seal wood block or replace with PVC
- Food Contact Surfaces - Cleanability*
Observation: whisk damaged ( tine loose and wrapped around base & handle )
Correction: throw out damaged whisk
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: seal handsink to divider is in poor condition
Correction: seal handsink basin with divider in a smoothly seamed manner
- Equipment - Good Repair and Proper Adjustment
Observation: inoperable pizza hot rotating case in storeroom
unused deli display case ( ice maintained not electric) present
Correction: remove inoperable pizza case
remove the deli case or use for storage ( soda etc ) or install a pump to floor drain if using with ice to maintain product temperature
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: splatter area of table top mixer unit dirty
Correction: cleaned at time of inspection
- Non-Food Contact Surfaces
Observation: top of ice machine dusty
vent hood surface dirty over fryers
Correction: clean
- Equipment and Utensils, Air-Drying Required
Observation: cleaned plastic containers were stacked damp
Correction: cleaned equipment must be air dried prior to stacking
- Refuse - Covering Receptacles (repeated violation)
Observation: dumpsters open
Correction: maintain dumpsters closed . NOTE ----dumpsters are shared in a small strip shopping center with multiple storefronts and adjacent to apartments
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: debris in dumpster enclosure
Correction: put trash / refuse in the dumpsters ,
NOTE -- -dumpsters shared in small strip shopping center and adjacent to apartment buildings
- Lighting, Intensity
Observation: walk in refrigeration unit light ( in ceiling ) is not working
Correction: restore light to working
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: customer area floor dirty from door to bathroom
Correction: continue to clean floor --- floor is textured and difficult to clean ( particuarly black crepe sole of shoes -
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: insecticide stored with general cleaners . Per owner he uses outside the doors
Correction: told owner , again , that insecticide must be stored physically seperated and lower than all general cleaners . Placed on lowest shelf with wall on one side and toolbox on the other . Told owner to keep it there .Emphasized that it can only be used outside the building
|
10/17/2012 | Routine | |
- Person in Charge
Observation: employee who has taken and passed approved food managers course needs to register course completion statement with this office
Correction: flyer with instructions left for employee to register course completion statement with this office
- Utensils - In-Use - Between-Use Storage
Observation: use of non handled scoops in rice bag and cornbread base / cornmeal bag
Correction: use only handled non breakable scoops to dispense product and maintain the handle upright out of contents
- Thawing
Observation: frozen items improperly defrosting ( shrimp in tub of cold water in 3 compartment sink) and crab meat and chicken wings at ambient temperature
Correction: >> thaw product in cold RUNNING water to allow product to flush / water circulate around product
>> thaw product in walk in refrigeration unit to thaw product
- Equipment and Utensils - Multiuse, Characteristics
Observation: reuse of cardboard boxes / sections to use as support / containers
Correction: replace cardboard with washable items ( plastic or metal )
- Food Contact Surfaces - Cleanability*
Observation: cracked plastic container observed in upright freezer
Correction: replace damaged equipment -- use caution when removing contents to thaw ( container will leak )
- Temperature Measuring Devices
Observation: thermometer not present at door of the display refrigrigeration unit by the register
Correction: locate thermometer accurate to 2 degrees by the door of the refrigeration unit
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: no bleach observed in the building. Per owner they forgot to go to store on way into restaurant this am
Correction: go to local supermarket or convienence store to obtain . Must have bleach to properly clean and sanitize equipment ( which they have not needed to do dishes at the time of this inspection )
- Non-Food Contact Surfaces
Observation: fryer cabinetry slightly dirty at ledges / edges
Correction: clean
- Refuse - Covering Receptacles
Observation: dumpsters open ( both lids and side doors )
Correction: when operator of this business takes trash to dumpsters insure they are closed ( and dumpster enclosure reasonably clean )
NOTE --- dumpsters are shared by multiple storefronts ( to include multiple food service facilities ) and nearby to apartment complex
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: floor under fryers modestly dirty
floor under assembly line slightly dirty
continue to clean / improve cleaning of dining room floor to restroom door
Correction: clean
- Critical: Toxics - Storage of Toxic Containers*
Observation: >> raid observed with general cleaners
>> soaps and misc chemical items stored above single service in storeroom
Correction: >> insecticide --cannot be used in the building but may be used outside doors ) must be stored physically seperate and lower than general cleaners .
>> general cleaners must be stored physically seperate and lower than food / food contact equipment and single service product
|
07/31/2012 | Routine | |
- Critical: Shellfish - Molluscan* (corrected on site)
Observation: Molluscan shellfish obtained from an unapproved source being offered for sale or service.---korean oysters ( case minus one bag ) found in faciltiy . Advised cannot sell due to ban from FDA on all Korean Oysters . Had person in charge sign EHS advising not to sell and attempt to return to store in Newport News where they bought it .
Correction: Obtain shellfish from sources according to law and the requirements specified in the National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish.
|
05/18/2012 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: documented walk in refrigeration unit temperature > 41 and food temperatures > 41 during routine inspection of 4-27 . Returned May 4 th and refrigeration tech that had assured them would come out had not . Told them to get another company but to have unit serviced so that it was cold enought to hold product < 41 .
Correction: returned to check on unit . Unit ST off compressor was 36 and filet filets were 40 IT
|
05/17/2012 | Follow-up | |
observed presence of new display refrigeration unit -- not in use . Owner expect to use shortly for fresh fish / seafood . Advised owner that the draining waste cannot be collected in plastic container and dumped out ===that the drainline must be directed to only floor drain at the cabinetry where former drink fountain drained . This will require configuration of the location of the display case and the customer service cabinetry .
- Person in Charge (repeated violation)
Observation: employee who has taken food managers course has not registered course completion statement with this office to comply with City Code to be City of Hampton food manager certificate
Correction: register course completion statement with this office within 10 days . Flyer left with staff on registration
- Food Storage Containers - Identified with Common Name of Food
Observation: dry goods are not labeled as to contents
Correction: label dry goods as to contents
- Utensils - In-Use - Between-Use Storage
Observation: scoop and cup handles in dry goods the handles are laying in or on contents
Correction: handles are to be stored upright out of contents
- Food Storage - Clean and Dry Location (corrected on site)
Observation: bag of sugar observed on floor
Correction: store > 6 inches off floor
- Thawing (corrected on site)
Observation: block of frozen fish thawing by sitting on water in 3 compartment sink
Correction: advised to set block of ice in large bus pan and have cold flowing water flush the fish to thaw
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: >> contents walk in refrigeration unit at 45 degrees . ( scallops / fish and ketchup ). Refrgeration unit thermostat at 45
>> UNITED upright refrigeration unit at 45 . Eggs in unit overnight
>> breading wash on ice at 52-54
Correction: >> potentially hazardous foods are to be maintained at < 41 .
THE REFRIGERATON UNITS ( WALK IN AND UNITED ) ARE TO BE TURNED DOWN TO 38 DEGREES .
I will return next week to insure correction
>> breading wash to be 1/2 volume I observed when set up again and ice volume is to surround ( come up to level ) of breading wash. Advised staff the throw out breading wash in use at 2 :30 ( 4 hours after set up )
- Cooling, Heating, and Holding Capacities
Observation: >> united upright refrigeration is not set/ holding <41
>> walk in refrigeration unit thermostat is set at 45 degrees
>> insufficent ice at the breading wash
Correction: HAVE TECHNICIAN TURN DOWN UNITED UPRIGHT AND WALK IN REFRIGERATION UNIT TO 38 degrees
>> set up breading wash with1/2 as much volume and have ice surrounding the level of the wash
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: sealant at the handsink - wall has a few gaps / holes
Correction: reseal sink with wall
- Non-Food Contact Surfaces
Observation: shelving under customer service line is dusty
Correction: clean
- Refuse - Covering Receptacles (repeated violation)
Observation: dumpster lid and doors are open
Correction: maintain units closed .
NOTE ---dumpsters ( 2 ) are shared by multiple scorefronts in strip shopping center and adjacent to apartment units .
- Outer Openings - Protected
Observation: screen door at rear exit is not self closing
Correction: install self closure at rear door
- Hand Drying Provision (corrected on site)
Observation: paper toweling out at the handsink cookline / 3 compartment sink
Correction: restored at the time of the inspection
- Lighting, Intensity
Observation: light in center of ceiling walk in refrigeration unit is not operational
>> light in sauce - coleslaw display refrigeration unit is not operational
Correction: >> restore out lights to operational
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: dining room and hall to restroom is a textured concrete and has accumulated staining
Correction: continue efforts in cleaning floor
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: medicinal items stored with spices
Correction: store medicinal items physically seperate and lower than food/ food contact equipment and single service product
|
04/27/2012 | Routine | |
- Person in Charge
Observation: Staff has taken approved food managers class.
Correction: Awaiting results. Once course completion arrives must register with this office and post certificate in public view.
- Nonfood Contact Surfaces
Observation: Tin foil and paper bags are being used as liners on shelves in main cooking area.
Correction: Surfaces should not be lined with anything abosrbable since it is not easily cleanable. Plastic mats or grid is approved
- Single-Service and Single-Use Articles, Use Limitation
Observation: Plastic bags are being washed and re-used.
Correction: Plastic bags are for single use only.
- Non-Food Contact Surfaces
Observation: The gaskets on the refrigerator and fryer cabinets had accumulated dirt and grease.
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Large mixing bowl stored improperly on top of refrigerator.
Correction: Store with food contact side down.
- Refuse - Covering Receptacles
Observation: The dumpster side panels are open.
Correction: Close. The dumpsters are used by multiple store fronts and have apartments adjacent to the dumpster.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were 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. Dumpster are shared in a small strip small and apartment complex adjacent to it.
- Light Bulbs Protective Shielding
Observation: The light bulb in the refrigerator is not shatter proof.
Correction: Replace with shatter resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The dining room floor has a textured surface that is difficult to clean.
Correction: Attempt to remove ground in dirt.
|
02/22/2012 | Routine | |
INTERIUM PERMIT issued . Valid thru 2=22=12
- Person in Charge
Observation: new operators have registered for Norfolk Health Departments course Feb 7 & 9
Correction: once completed register food manager certififcate with this office and post issued certificate in public view
- Food Contact Surfaces - Cleanability*
Observation: small ice scoop is corroded
Correction: replace ice scoop
- Nonfood Contact Surfaces
Observation: plastic at outlet and fryer junction box
Correction: remove plastic
- Temperature Measuring Devices
Observation: thermomter lacking small upright refrigeration unit in the rear
Correction: locate thermometer accurate to 2 degrees by the door of the refrigeration unit
- Temperature - Food Temperature Measuring Devices - Provided
Observation: facility lacks digital thermometer
Correction: provide digital thermometer to take internal food temperatures
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: counter top - wall and the drink fountain counter and wall caulk is cracked
Correction: seal in a smooth manner counter tops to walls
- Equipment - Good Repair and Proper Adjustment
Observation: >>plastic protective wrap on side of UNITED upright ref, is peeling
>>painted surface organizer is worn / marred
Correction: peel off plastic protective wrap
>> repaint organizer rough patches
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: small trash cans lacking at the handsinks
Correction: provide small trash cans for the disposal of paper toweling and food service gloves
- Lighting, Intensity
Observation: lighting insufficent under vent hood
Correction: increase wattage of light bulbs in vent hood to increase lighting
|
01/17/2012 | Routine | |
Restaurant representatives - add corrected or new information about King's Seafood, 2264 Executive Dr., Hampton, VA 23666 »