All temperatures were taking internally unless otherwise noted.
- Person in Charge
Observation: CFM certificate has expired.
Correction: Renew.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Utensils used to dispense rice was observed stored in crock pot water at 92*F.
Correction: Store in-use 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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Garlic and oilmixture (50*F) cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Clothes/linens used to line the cutting boards of teh make table as well as the door handles of the reach-in.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Discontinue the use of clothes and linens in this capacity.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufactured garlic containers were observed reused for the storage of food.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the three compartment is being used for purposes other than washing hands ( storage of utensils)
Correction: The handwash facility identified above is to be used for washing hands only.
- Plumbing System Maintained in Good Repair
Observation: Handsink in the food prep area was slow to drain.
Correction: Repair.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Toilet room doors are being kept open
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
|
12/07/2015 | Routine | |
It has been noted that the floor grout is deteriorating, wooden cutting boards found with large split and a pot was found with rust spots on the inside surfaces. Floor and equipment should be maintained in good repair.
- Person in Charge
Observation: Operating permit not posted in public view.
Correction: Post in public view.
- Critical: Hands - When to Wash*
Observation: Food employees not washing their hands befor donning new gloves. .
Correction: Instruct food employees to wash hands before donning a new pair gloves.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled spice containers located at the cookline.
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.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Ice scoop used to dispense rice from rice cooker stored a container of water that was less than 135*F.
Correction: Store in-use 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: Cooling*
Observation: Rice cooked 6/8/15 was measured at 50*F noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.Discard foods at this time.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Bean sprouts 58*F-60*F, Garlic and oil mix 75*F sitting on make table counter cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cloth towels used to line the food contact surfaces of the make table.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Discontinue the use of towels in this area.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: Both handwashing facilities located in the kitchen was observed blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
|
06/09/2015 | Routine | |
Ensure that
- 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: Hands - When to Wash* (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation before donning a new pair of gloves.
Correction: Instruct food employees to clean their hands immediately before donning a new pair of gloves.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils used to dispense rice was stored in a container of water at 94*F.
Correction: Store in use utensils used to dispense potenitally hazardous food in a container of water maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cooked garlic and oil 70*F was observed sitting on the counter at improper colding temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Both handsinks located in the kitchen area are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer in the three door reach-in is not calibrated to ensure accuracy.
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of cashews, sweet and sour sauce, and dry ingredient
Correction: Discontinue the reuse of manufacturer containers for storage. Provide approved reusable food storage containers designed for your food storage needs.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The handwashing facility located in the kitchen is blocked by a serving tray, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the tray preventing its use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the bar area is being used to store wiping clothes..
Correction: The handwash facility identified above is to be used for washing hands only
|
03/05/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking container of coffee stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled spices observed on the cookline and spice cart.
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.
- Utensils - In-Use - Between-Use Storage
Observation: Rice scoop found stored a container of water that was less than 135*F.
Correction: Store in-use 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cloth towels used to line the make table cutting board.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Discontinue the use of cloth towels in this location.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized due to the mechanical dishwasher not being supplied with a chlorine sanitizer.
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. EHS advised the operator to use three compartment sink to properly wash, rinse and sanitize.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: Both handwashing facility located in the kitchen is blocked by equipment, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
- Light Bulbs Protective Shielding
Observation: Light bulbs located in the hood system overtop of the wok line not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor grout throughout kitchen deteriorating.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Rodent Bait Stations/Pesticides* (repeated violation)
Observation: Rodent bait station located under the food storage shelves is not covered and tamper-resistant.
Correction: Contain rodent bait in a covered, tamper-resistant bait station. Open bait stations may result in the spillage of the poison being used.
|
11/25/2014 | Routine | |
All temperatures were taken internally.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts and before donning a new pair of gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking container found stored in a manner that may contaminate food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers stored on ingredient shelf.
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.
- Food - Storage or Display of Food in Contact with Water or Ice (repeated violation)
Observation: Unpackaged/ precooked chicken, shrimp stored in direct contact with undrained ice.
Correction: Store unpackaged food in drained ice.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses.Single service bowl without a handle being used to dispense sugar.
Correction: Store in-use 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. Only use dispensing utensils that have handles so they may be stored properly.
- Food Storage - Clean and Dry Location
Observation: Bags sugar stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Cooling* (corrected on site)
Observation: Rice cooked last night
Correction: measured 51*F-54*F
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink adjacent to the cookline 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.
- Non-Food Contact Surfaces
Observation: Storage racks over top of three compartment sink noted in the need of cleaning.
Correction: Clean
- Physical Facilities in Good Repair
Observation: Floor grout in kitchen erroding.
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 noted in need of cleaning:
>> Water stain on ceiling in the rest-room hallway.
>>Wall next to hood system on the left side.
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 - Identifying Toxic Containers*
Observation: Chemical bottle located in the dining room was not labeled
Correction: Label all working bottles of chemicals, so they can be easily identified.
- Critical: Toxics - Rodent Bait Stations/Pesticides*
Observation: Rodent bait station found under ingredient shelf, is not covered and tamper-resistant
Correction: Contain rodent bait in a covered, tamper-resistant bait station. Open bait stations may result in the spillage of the poison being used.
|
08/08/2014 | Routine | |
All temperatures were taken internally. Operation was very organized and clean
- 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.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers were found on the ingredient shelf located in the back of the kitchen.
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.
- Food - Storage or Display of Food in Contact with Water or Ice
Observation: Chicken stored in direct contact with undrained ice in the reach-in cooler.
Correction: Discontinue using ice in direct contact with foods.
- Utensils - In-Use - Between-Use Storage
Observation: Utensils stored improperly in the following areas:
1. Bowl of rice observed with a service bowl and spoon with handle in contact with rice.
2. Single service plastic containers with no handles used as dispensing utensils stored in rice and sugar.
Correction: Store in-use 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.
- Cloths - Wiping Cloths - Use Limitation
Observation: The following was observed in relation to wiping cloth uses and storage:
1. Soiled wiping clothes were tied to the door handles of the reach-in cooler.
2. Three wiping clothes stored on the make table cutting board to catch food and liquid waste dispensed from food pans.
3. Wiping cloths used to wipe down make table and cooking equipment was improperly stored.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the following is not corrosion resistant, nonabsorbent, and/or smooth:
1. Napkins used to line storage shelves located in the back of the kitchen.
2. Bare wood in the underside of the cash register cabinet.
3.Cardboard observed on top of homestyle deep freezer where bowls were stored.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Sanitizing Solutions, Testing Devices
Observation: There was no properly working test kit provided in the facility for monitoring the concentration of the chlorine sanitizing solutions.
Correction: Obtain a chlorine 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: Delivery door floor tracks damaged.
Correction: Repair.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following has accumulations of grime and debris:
1.Handles on the homestyle freezer.
2.Hood system observed with grease deposits.
3.Shelving used to store clean food pans.
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
Observation: The handwashing facility located at the kitchen is blocked by a serving tray sitting on top of the basin, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the tray preventing its use.
- Lighting, Intensity
Observation: Light bulb burnt on the hood system at the cookline.
Correction: Repair.
- Physical Facilities in Good Repair
Observation: Ceiling tiles and wall coving on the right side of the hood system damaged.
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 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 - Common Name/working Containers of Toxics*
Observation: Working containers of all purpose cleaner are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Conditions of Use*
Observation: Roach aid( Boric Acid) 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.
|
04/02/2014 | Routine | |
All temperatures are internal unless otherwise noted.
- Person in Charge
Observation: The certified food manager's certification has expired at this facility.
Correction: Re-register certificate with the City of Hampton.
- Equipment - Good Repair and Proper Adjustment
Observation: the following are in need of repair
>>2 door display leaking front
>>racks back dry storage rusted
Correction: repair
- Non-Food Contact Surfaces
Observation: the following items are in need of cleaning
>>front cookline
>>shelving dry goods
>>racks above dishmachine
>>refrigerator and freezer gaskets
>>racks above 3-vat
Correction: Clean
- Physical Facilities in Good Repair
Observation: the items are in need of repair
>>corner wall near back storage
>>floor tile grout eroded kitchen
>>wall behind back dry storage paint peeling by water heater
>>light fixture front of dishmachine cracked
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: the following areas are in need of cleaning
>>wall behind 3-vat
>>wall behind cookline
>>floor under cookline
>>floor under 3 door refrigeration unit
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.
|
11/29/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Endcaps were missing below dishwasher.
Correction: Replace the end caps to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces (repeated violation)
Observation: The side panels of the cook line fryers are in need of cleaning.
Correction: Clean
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are noted in poor repair:
>>Baseboards along wall of bathroom hallway
>>Grout of kitchen floor
>>Ceiling tiles cracked over handsink in kitchen
>>Wall panel adjacent to handsink is cracking
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
08/21/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Utensils - In-Use - Between-Use Storage
Observation: The spoons used to scoop and dispense rice were stored in water at a temperature of 110 degrees.
Correction: Store spoons in a container of water that is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The bean sprouts in the reach on refrigerator were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The storage racks used to store plates, and bowls in the kitchen are covered with linen cloths.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the clay pot used for papaya sald preperation contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the the pot to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Equipment - Good Repair and Proper Adjustment
Observation: Endcaps were missing below dishwasher.
Correction: Replace the end caps to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Good Repair and Calibration of Thermometers
Observation: Thermometer in 2 door refrigerator is not working.
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Non-Food Contact Surfaces
Observation: The side panels of the cook line fryers are in need of cleaning.
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Plastic cups were found stored on the flor in the dry storage area of the facility.
Correction: Store cups in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Kitchenware and Tableware
Observation: Observed forks and spoons stored with food contact surface up instead of inverted.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Physical Facilities in Good Repair
Observation: The following physical structures are noted in poor repair:
>>Baseboards along wall of bathroom hallway
>>Grout of kitchen floor
>>Ceiling tiles cracked over handsink in kitchen
>>Wall panel adjacent to handsink is cracking
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Can of RAID being stored in facility. Owner states its used to get rid of insects outside of kitchen.
Correction: RAID is not permitted for use in the restaurant.
|
04/11/2012 | Routine | |
NOTE: All temperatures are internal unless otherwise noted
2012 Permit issued at time of inspection
- Temperature Measuring Devices
Observation: No thermometer in 3 door refrigerator
Correction: Provide and place in warmest part of refrigerator
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Seal/caulking 3 vat moldy
Correction: Remove old seal and recaulk
- Equipment - Good Repair and Proper Adjustment
Observation: The following items were found to be in poor repair
>>Enamel peeling edges of microwave
>>Handle broke rice cooker
>>Racks rusting/peeling 3 door fridge
Correction: Repair/replace
- Equipment and Utensils - Good Repair and Calibration
Observation: Red handle strainer melted
Rubber handle knife split/peeling
Correction: Replace
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Multiple knives stored dirty by 3 vat
Correction: Clean and maintain
- Non-Food Contact Surfaces (repeated violation)
Observation: The following items were found to be dirty
>>Old labels on food containers
>>Racks above 3 vat
Correction: Clean and maintain
- Lighting, Intensity
Observation: Light out over chest freezer dry storage hallway
Correction: Replace bulb
- Physical Facilities in Good Repair (repeated violation)
Observation: The following areas were found to be in poor repair
>>Light cover cracked over handsink by dishmachine
>> Floor grout eroding kitchen
>>Floor tiles cracked under 3 door fridge
>> Floor under 3 vat heavily stained
Correction: Repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following areas were found to be dirty
>>Wall under/behind 3 vat
>>Wall behind cookline
Correction: Clean and maintain
|
12/30/2011 | Routine | |
All temperatures are internal unless otherwise noted.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-ffod contact surfaces are in need of cleaning:
-storage racks located above 3 compartment sink
-dry goods storage rack
-refrigerator and freezers gaskets throughout restaurant
-Top of ice machine
Correction: clean
- Equipment and Utensils, Air-Drying Required
Observation: Steel food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the3 compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor and wall juncture in storage area in rear of kitchen are not properly sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
-Floor Tile grout throughout facility
-wall in dry storage has paint peeling
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 structures are in need of cleaning:
-floors underneath cookline
-floors underneath refrigerators
--wall behind cookline
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.
|
09/16/2011 | Routine | |
All temperatures are internal unless otherwise noted.
- Hands - Where to Wash
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.
- Food - Storage or Display of Food in Contact with Water or Ice (repeated violation)
Observation: Chicken and shrimp observed stored in ice in prep and 3 door refrigeration.
Correction: Packaged food shall not be stored i direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or its positioning in the ice or water. Except if the raw chicken that is received immersed in ice in shipping containers may remain in that condition while in storage awaiting preparation, display, service, or sale.
- Equipment - Good Repair and Proper Adjustment
Observation: following in need of repair
>>2 door display leaking front
>>racks back dry storage rusted
Correction: Repair
- Equipment - Cutting Surfaces
Observation: Round wood cutting boards split.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment and Utensils - Good Repair and Calibration
Observation: Handle on knife left of 3-vat rubber peeling.
Correction: Discard, replace or repair
- Non-Food Contact Surfaces
Observation: following in need of cleaning
>>front cookline
>>shelving dry goods
>>racks above dishmachine
>>refrigerator and freezer gaskets
>>racks above 3-vat
Correction: Clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single serve items observed stored on the floor in the banquette room.
Correction: Store all single serve items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor and wall juncture in back storage area is not sealed.
Correction: Seal floor and wall juncture in rooms to prevent pooling of water.
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>corner wall near back storage
>>floor tile grout eroded kitchen
>>wall behind back dry storage paint peeling by water heater
>>light fixture front of dishmachine cracked
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>wall behind 3-vat
>>wall behind cookline
>>floor under cookline
>>floor under 3 door refrigeration unit
Correction: clean
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02/22/2011 | Routine | |
Restaurant representatives - add corrected or new information about Krungthai Street Grill, 1109 N King St. C, Hampton, VA 23669 »