- Person in Charge (corrected on site) (repeated violation)
Observation: Employees are not aware of the symptoms and illnesses that exclude them from working .
Correction: Employee Health handout provided by inspector.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following foods are cold holding at improper temperatures: Swiss Cheese on ice stacked to high on make table- 39-53*F
Correction: Foods in the deli display- pasta salad- 48*F
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) deli meats, patte ham and pasta sesame pistachio in the refrigeration units are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Container of windex is 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.
|
01/08/2016 | Risk Factor | |
All food temperatures taken were internal. Under counter shelves soiled and wooden baskets dusty, maintain clean.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Ambient temperature chicken salad (47*F) prepared at approximately 10:30am not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Discontinue using the deli display case for cooling, this unit is borderline cold holding foods and is not capable of cooling. Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. The operator stated that they will begin to cool foods in the walk-in cooler or in the freezer.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following foods are cold holding at improper temperatures: Turkey (46*F), Roast Beef (46*F), Cheddar Cheese (44*F), Swiss Cheese (48*F) set out on prep table in containers with ice pack underneath them.
Correction: The foods set out will need additional ice in bags added to the top and in between foods to keep them at the proper cold holding temperatures.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) chubs of meat and salads (pasta, chicken, tuna, vegetable etc.) in the display case refrigeration unit are not properly dated for disposition.
Correction: The facility will continue to mark the prep dates of foods on a list that is posted on the refrigerator. Although the list exists it was not available at the time of inspection (operator said it was discarded). Ensure the prep sheet dates are filled out daily and kept to ensure foods are not kept past their 7 day expiration date.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: walk-in cooler racks rusted, gasket to undercounter regrigerators torn, white shelving units are worn with paint chipping in back kitchen hallway, undercounter shelving at the front counter is worn, the can opener blade is worn, the dish drain rack's coating is worn off and its beginning to rust.
Correction: Repair the to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the food prep areas of kitchen, less than 10 foot candles of light is noted in the walk-in cooler.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Provide 20 foot candles of light in the walk-in cooler. Additional lighting upgrades may be needed in other areas as well in the event of a change in ownership.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: wall torn under kitchen window and these are a few other areas in kitchen where there is small areas of wall damage, wall has small holes up front behind counter against wall.
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 in the kitchen are noted in need of cleaning: walls contain splatter in a few areas, although the kitchen operator did recently clean one section of the wall and will continue to clean the rest of the walls in the kitchen. Floor of walk-in cooler 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.
|
06/08/2015 | Routine | |
| No violation noted during this evaluation. | 01/06/2015 | Risk Factor | |
This follow-up is being conducted to re-check the cold holding temperatures of the make table, pasta deli case, and the walk-in cooler. All food temperatures taken were at proper cold holding temperatures in all of the units.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses with the handle down in food product.
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.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The three compartment sink and restroom handsink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged:
>>Shelves in walk-in cooler are rusted
>>Painted wooden storage chips have worn paint and is chipped
>>Can opener blade is worn
>>walk-in cooler gasket missing
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 (repeated violation)
Observation: Several tupperware containers was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard or replace to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces has accumulations of grime and debris:
>>Magnetic knife racks dusty,
>>The majority of shelves in kitchen have dust/dirt build up
>>Walk-in cooler floor soiled/spills
>>Can opener blade soiled
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
>>Floor paint in walk-in cooler is peeling
>>Walls have light damage throughout kitchen, such as torn top layer of drywall, small holes, dents, paint rubbed off
>>Service window counter has square holes cut into wood
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
07/29/2014 | Follow-up | |
All food temperatures taken were internal. A follow-up will be conducted of the deli case once it is cold holding at proper temperatures. It was discussed with the owner or person in charge that no foods are to be in the deli-case or undercounter refrigerator until they are capable of cold holding foods at 41
°F
, or lower.
- 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. When questioned employees were unaware of what symptoms and illnesses to report to the person in charge, although they were able to guess some of them.
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. Correction Made: Inspector discussed employee health information with employees and person in charge and provided employee health guidelines.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The flour has insects in the food product (the operator stated the flour has not been used in a long time). Cream cheese not maintained at the proper temperature was turning green.
Correction: Ensure food is safe and unadulterated. Correction Made: Four and cream cheese was discarded.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses with the handle down in food product.
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* (corrected on site)
Observation: Pasta salads, fruit salad with melon, macaroni, doubled eggs, chicken salad and tuna salad noted not being adequately cooled to prevent the growth of harmful bacteria. All of the above food temperatures were greater than 47°F after cooling for 4 hours.
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. Foods that are prepared from ambient air temperature or cold ingredients have 4 hours to cool to 41°F. Correction Made: Foods were discarded, or relocatable depending on their temperature.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: All foods in the walk-in except for deli meat that is thawing are cold holding at improper temperatures between 46-54°F. All foods in the undercounter refrigerator are cold holding at 49- 53°F. All foods is deli case #2 are cold holding at 46-50°F.
Correction: Correction Made: The walk-in cooler was serviced yesterday after the owner reported it had been having trouble since Saturday. Some foods were left in the unit, while other foods were placed into the freezer, or another refrigeration unit. The foods were moved back into the unit this morning, although the unit was still not at sufficient temperatures to keep foods at their proper cold holding temperatures.During the inspection a refrigeration repair man was on site and turned the thermostat down, which was set to 43°F yesterday during the repair. The unit is now properly cold holding and the foods that were left in the unit have been discarded. The foods in the undercounter refrigerator have been discarded, or moved to the walk-in cooler depending on individual food temperatures taken. Foods will not be placed back into this unit until it is properly cold holding foods. Foods in deli-case #2 were discarded or relocated to deli-case #1. Foods will not be placed back into deli case #2 until it can achieve proper cold holding temperatures.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) opened chubs of deli meats, opened cheeses, garden cheese in the walk-in cooler and the pasta salads in the deli case are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The three compartment sink and restroom handsink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged:
>>Shelves in walk-in cooler are rusted
>>Painted wooden storage chips have worn paint and is chipped
>>Can opener blade is worn
>>walk-in cooler gasket missing
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: Several tupperware containers was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard or replace to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces has accumulations of grime and debris:
>>Magnetic knife racks dusty,
>>The majority of shelves in kitchen have dust/dirt build up
>>Walk-in cooler floor soiled/spills
>>Can opener blade soiled
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 (corrected on site)
Observation: A cutting board was found stored behind the handsink and under the hand soap.
Correction: Store in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
>>Floor paint in walk-in cooler is peeling
>>Walls have light damage throughout kitchen, such as torn top layer of drywall, small holes, dents, paint rubbed off
>>Service window counter has square holes cut into wood
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
07/15/2014 | Routine | |
All food temperatures taken were internal except for prosciutto panino. Keep all scoops stored in bulk containers of foods with their handles up. Do not reuse old containers for food storage.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheeses (44°F,43°F,48°F), Deli Meats (43°F, 44°F), and Tomatoes (47-48°F) cold holding at improper temperatures. Cheeses and deli meats are placed in a container on the prep table that is set on ice packs and the tomatoes are set out on counter in container under no cold holding. Some cheeses were stacked on top of eachother and not able to keep cold. The meats were filled too high in the plastic bags they are kept in and the top portion is not able to keep cold.
Correction: Ensure that the cheeses lay flat on the ice, use a smaller working volume of deli meats in bags, and ensure tomatoes are in ice or some other form of cold holding.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following equipment is not sealed to adjoining equipment or walls:
>>3 compartment sink
>>Handsink
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The can opener blade is rusted and dull.
Correction: Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the walk-in refrigerator is gone.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged:
>>The racks in the walk-in refrigerator are rusted
>>The storage shelving in the hallway has chipped edges and wood is no longer properly sealed
>>The front counter has bare wood that is not sealed in some places
>>An electrical outlet cover is broken in the back left side of hallway in kitchen
Correction: Repair or replace damaged equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>>Tops of magnetic knife racks dusty
>>Shelving below prep tables soiled
>>Wooden woven baskets located in the walk-in cooler that contain packaged meat and cheeses are moldy and dusty
>>can opener blade debris build-up
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: Hot water knob to mop sink is leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Lighting, Intensity (repeated violation)
Observation: Several light bulbs are burned out, or not functioning in the kitchen.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
- Physical Facilities in Good Repair
Observation: The following physical facilities are not maintained in good repair:
>>paint is chipped and worn in several areas of kitchen wall
>>holes in service counter
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 in the kitchen noted in need of cleaning:
>>Dust accumulating in a few areas of kitchen
>>Wall around prep table, wall behind sink and meat slicer
>>Floors of walk-in refrigeration unit under racks need to be cleaned
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* (corrected on site)
Observation: Chemical spray bottle of windex observed without a label.
Correction: Label spray bottles with contents or discard.
|
02/04/2014 | Routine | |
All temperatures are internal unless otherwise noted.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: There are two plastic bags of unidentified food that are not labeled in the walk in cooler.
Correction: Label all food containers with its contents.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Half of a Pastrami chub in the walk in refrigerator is not labeled with an open and use by label.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The wooden shelving in the store room is not sealed.
Correction: Seal. All equipment must be durable, smooth, easy to clean, and non absorbable.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is in poor repair:
>> The top of the yellow filing cabinet used to store the dish rack.
>> The triple door freezer racks are rusted.
>> The shelving in the back hall way has damaged paint.
>> The wooden shelving between the front line and the food prep area has damaged paint.
>> The racks to the right in the walk in cooler are rusted.
Correction: Repair.
- Good Repair and Calibration of Thermometers
Observation: The walk in cooler thermometer is still in its packaging.The digital thermometer is not working.
Correction: 1) Remove the walk in cooler thermometer packaging.
2) Replace the battery of the digital thermometer.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The blade of the table top can opener is dirty.
Correction: Clean.
- Kitchenware and Tableware (repeated violation)
Observation: There is a container of unwrapped stir sticks provided at the coffee bar that can be contaminated by consumers.
Correction: Provide wrapped stir sticks or place them in a container that will prevent them from being contaminated by consumers hands.
- Lighting, Intensity (repeated violation)
Observation: >> The lighting over the meat slicer is insufficient.
>> There are multiple light bulbs not working in the food prep area.
Correction: 1) In the event in a change of ownership or a remodel sufficient lighting must be installed in accordance with the food code.
2) Replace the non working light bulbs in the food prep area.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are in poor repair:
>> Multiple floor tiles in the food prep area are damaged.
>> Multiple walls have damaged surfaces.
>> The wooden double door surface is damaged.
Correction: Maintain the physical structures in good repair.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: There is a spray bottle of window cleaner being stored at the front hand sink by the soup hot holding
Correction: Remove. Keep chemicals stored away from food and equipment.
|
03/06/2013 | Routine | |
all food temperatures observed are internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment.
- Person in Charge (repeated violation)
Observation: Hampton Certified Food Manager (CFM) certificate has expired.
Correction: Renew the certificate with the Hampton Health Department no later than 11/29/12 or the entire course shall be retaken. To renew, bring expired certificate to the Hampton Health Department at 1320 LaSalle with $10 cash.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Several unidentified food contents in the walk-in cooler are moldy.
Correction: Discard contents that are no longer in safe and sound condition.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unidentified containers of food (that are also moldy) are observed in the walk-in cooler.
Correction: Label the contents of the food. If this is personal food, label a container or the shelf as "employee food".
- Cooling Methods (repeated violation)
Observation: The methods used for cooling various deli salads were not adequate.
Correction: Corrected. Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Suggest once deli salads are prepared, spreading them onto a sheet pan and not to exceed 2 inches deep and then store UNCOVERED in the freezers for 30 minutes to an hour for rapid chilling. Once product is at or below 41*, they can be combined in storage container. Also, PRECHILL ingredients for at least 24 hours prior to use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Carton of half and half on the coffee counter is cold holding at improper temperatures (54*).
Correction: Cold hold potentially hazardous foods at or below 41*. Corrected by labeling the time the product was removed from refrigeration. Advised any product remaining at 1:30 shall be discarded.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Wood shelves storing food in the storeroom are not sealed.
Correction: Seal the shelves to render smooth, easily cleanable, and non-absorbent.
- Temperature Measuring Devices
Observation: Thermometer inside the walk-in cooler is located at the coldest part of the unit.
Correction: Relocate the thermometer to the front by the door which is the warmest part of the unit.
- Equipment Compartments, Drainage (repeated violation)
Observation: Water is pooling along the bottom interior of the deli display.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) walk in cooler racks corroded (first two racks on right upon entry)
2) top of yellow file cabinet (left of three-compartment sink) corroded
3) undercounter refrigerator door gaskets torn
4) wood shelves below soup kettle no longer sealed and at least one has scored edges
5) contact paper lining back shelving torn
6) kickplates/vent covers missing to display units
7) paint worn on back shelving
8) one of the racks in the three door refrigerator are corroded
9) plastic coating eroding on white dish drainer (in-use)
Correction: Maintain equipment in good repair to facilitate cleaning. Discontinue using contact paper to line surfaces.
- Good Repair and Calibration of Thermometers (repeated violation)
Observation: One of the thermometers inside the dessert display case is not accurate or is broken.
Correction: Remove the inaccurate/broken thermometer from the case.
- Non-Food Contact Surfaces (repeated violation)
Observation: Shelves below the microwave counter are dusty.
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Dish rack storing clean and sanitized equipment is stored in the splash area of the hand sink.
Correction: Relocate the dish rack or install a splash guard to prevent splash contamination of the clean and sanitized equipment.
- Kitchenware and Tableware
Observation: Unwrapped stir sticks were provided at the consumer self-service counter.
Correction: Provide wrapped stir sticks or an approved dispenser (such as a sugar shaker) for stir sticks at the consumer self-service counter to prevent consumer contamination of multiple straws.
- Lighting, Intensity (repeated violation)
Observation: 1 ) Lighting insufficient in the storeroom and above prep area (meat slicer, undercounter refrigerator)
2) Light bulbs burned out in the kitchen
Correction: In the event of a change in ownership or remodel, upgrade the lighting in accordance with the current food regulations. Replace burned out light bulbs.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) section of wall behind three-door freezer is damaged (cove molding missing)
2) paint along back hall wall is chipped/peeling
3) corner trim at mopsink and back wall worn
4) mutliple floor tiles cracked and/or in poor repair
5) walls damaged in multiple areas (front soup well, behind coffee maker)
6) surface of back door has peeling paint and is corroded
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) wall below the three compartment sink and drain board
2) wall behind/below meat slicer prep table
3) floor below shelving/rack along back hall
4) floor below the three-door reach-in freezer
5) floor below oven
Correction: Maintain the physical structures clean.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Hand sanitizers stored on shelf above the dish rack (with clean equipment).
Correction: Corrected by relocation. Discontinue storing any chemicals above or with clean food equipment.
|
11/29/2012 | Routine | |
all food temperatures observed are internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment.
- Person in Charge
Observation: Hampton Certified Food Manager (CFM) certificate has expired.
Correction: Renew the certificate with the Hampton Health Department no later than 11/28/12 or the entire course shall be retaken. To renew, bring expired certificate to the Hampton Health Department at 1320 LaSalle with $10 cash.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Flat of broken eggs stored above bowl of pasta cooling in the walk-in cooler.
Correction: Corrected. Pasta was just placed in walk-in during evaluation. Flat of eggs relocated to area where food may not become cross contaminated.
- Food Storage - Clean and Dry Location
Observation: 1) Blackberries stored in splash area of the three comparment sink.
2) Case of oyster crackers and Utz chips are stored on the floor.
3) Individual cream cheeses and butter pats are stored directly below condensation in the dessert display case.
Correction: Corrected. Ensure food is stored elevated up off the floor and in areas where they will not become contaminated by splashes, condesations, or other sources.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling various deli salads were not adequate.
Correction: Corrected. Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Suggest once deli salads are prepared, spreading them onto a sheet pan and not to exceed 2 inches deep and then store UNCOVERED in the freezers for 30 minutes to an hour for rapid chilling. Once product is at or below 41*, they can be combined in storage container. Also, PRECHILL ingredients for at least 24 hours prior to use. Ingredients for Tuna salad were pre-chilled but contents were out at room temperature upon EHS arrival and for at least 20 minutes until prepared. Do not remove ingredients from the refrigerator until they will be prepared.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Various cream cheese (49*) and butter pats (58*) in the dessert display case are cold holding at improper temperatures--the fan unit has iced up.
Correction: Corrected by discarding these items. Discontinue storing potentially hazardous foods inside this unit until it is capable of cold holding at or below 41*.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Wood shelves storing food in the storeroom are not sealed.
Correction: Seal the shelves to render smooth, easily cleanable, and non-absorbent.
- Food Contact Surfaces - Cleanability*
Observation: At least one plastic container is cracked.
Correction: Discard and/or replace food containers when they are no longer easily cleanable.
- Equipment Compartments, Drainage (repeated violation)
Observation: Water is pooling along the bottom interior of the deli display refrigerator.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Food thermometer could not be located by staff.
Correction: Provide at least one digital food thermometer to measure the internal temperatures of food.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The front counter (hand sink, soup well, ice machine ) is not sealed to the wall.
Correction: Seal the counter to the wall.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) walk in cooler racks corroded (first two racks on right upon entry)
2) top of yellow file cabinet (left of three-compartment sink) corroded
3) undercounter refrigerator door gaskets torn
4) wood shelves below soup kettle no longer sealed and at least one has scored edges
5) contact paper lining back shelving torn
6) kickplates/vent covers missing to display units
7) paint worn on back shelving
8) one of the racks in the three door refrigerator are corroded
9) fan unit in the dessert display case is iced over
10) plastic coating eroding on white dish drainer (in-use)
Correction: Maintain equipment in good repair to facilitate cleaning. Discontinue using contact paper to line surfaces.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Several cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) bottom interior of the dessert display
2) shelves below the microwave oven and toaster counter
3) waste drain line of three compartment sink dusty
4) prep teg legs dusty
Correction: Clean
- Outer Openings - Protected (corrected on site)
Observation: Back door was ajar.
Correction: Corrected. Ensure outer openings are closed/adequately protected to prevent pests from entering the food facility.
- Lighting, Intensity (repeated violation)
Observation: 1 ) Lighting insufficient in the storeroom and above prep area (meat slicer, undercounter refrigerator)
2) Light bulbs burned out in area of three compartment sink/storage shelves
Correction: 1) In the event of a change in ownership or remodel, upgrade the lighting in accordance with the current food regulations.
2) Replace the burned out light bulbs.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) section of wall behind three-door freezer is damaged (cove molding missing)
2) paint along back hall wall is chipped/peeling
3) corner trim at mopsink and back wall worn
4) mutliple floor tiles cracked and/or in poor repair
5) walls damaged in multiple areas (front soup well, behind coffee maker)
6) surface of back door has peeling paint and is corroded
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) wall below the three compartment sink and drain board
2) wall behind/below meat slicer prep table
3) floor below shelving/rack along back hall
4) floor below the three-door reach-in freezer
5) floor below oven
Correction: Maintain the physical structures clean.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment (lawn mower, bicycle).
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
|
07/30/2012 | Routine | |
all food temperatures observed are internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employee(s) observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear their hair tied back or 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.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling sesame noodles prepared today are not adequate.
Correction: Correction in progress. Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Suggest once deli salads are prepared, spreading them onto a sheet pan and not to exceed 2 inches deep and then store UNCOVERED in the freezers for 30 minutes to an hour for rapid chilling. Once product is at or below 41*, they can be combined in storage container. Also, PRECHILL ingredients for at least 24 hours prior to use.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Wood shelves storing food in the storeroom are not sealed.
Correction: Seal the shelves to render smooth, easily cleanable, and non-absorbent.
- Equipment Compartments, Drainage (repeated violation)
Observation: Water is pooling along the bottom interior of the deli display refrigerator.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The front counter (hand sink, soup well, ice machine ) is not sealed to the wall.
Correction: Seal the counter to the wall.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) walk in cooler rack corroded (first rack on right upon entry)
2) top of yellow file cabinet (left of three-compartment sink) corroded
3) undercounter refrigerator door gaskets torn
4) wood shelves below soup kettle no longer sealed and at least one has scored edges
5) contact paper lining back shelving torn
6) kickplates/vent covers missing to display units
7) paint worn on back shelving
8) digital thermometer does not work
10) plastic coating eroding on white dish drainer (in-use)
Correction: Maintain equipment in good repair to facilitate cleaning. Replace the battery in the food thermometer or replace the food thermometer. Discontinue using contact paper to line surfaces.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Several cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Good Repair and Calibration of Thermometers
Observation: Thermometer inside the dessert display is not accurate or is broken.
Correction: Replace the thermometer with one that is accurate and in good repair.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) bottom interior of the dessert display
2) wire shelves next to the oven are dusty
3) waste drain line of three compartment sink dusty
4) prep teg legs dusty
Correction: Clean.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient in the storeroom.
Correction: In the event of a change in ownership or remodel, upgrade the lighting in accordance with the current food regulations.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) section of wall behind three-door freezer is damaged (cove molding missing)
2) paint along back hall wall is chipped/peeling
3) corner trim at mopsink and back wall worn
4) mutliple floor tiles cracked and/or in poor repair
5) walls damaged in multiple areas (front soup well, behind coffee maker)
6) surface of back door has peeling paint and is corroded
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) wall below the three compartment sink and drain board
2) wall behind prep table
3) wall below/behind toaster and right of the microwave--upper wall dusty
4) wall below pass through window
5) wall behind scale (on undercounter refrigerator)
6) wall behind soup well at front counter
7) floor below shelving/rack along back hall
8) floor below the three-door reach-in freezer
9) floor below oven
10) wall behind coffee brewer
Correction: Maintain the physical structures clean.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment (lawn mower, bicycle).
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
|
02/09/2012 | Routine | |
all food temperatures observed are internal.
- Food Storage - Clean and Dry Location
Observation: Cased chips and crackers at the front counter and cased coconut in the storeroom stored on the floor.
Correction: Store food elevated up off the floor at least 6 inches.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling various deli salads prepared to day are not adequate.
Correction: Correction in progress. Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Suggest once deli salads are prepared, spreading them onto a sheet pan not to exceed 2 inches deep and then store uncovered in the freezers for 30 minutes to an hour for rapid chilling. Once product is at or below 41*, they can be combined in storage container. Also, PRECHILL ingredients for at least 24 hours prior to use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following potentially hazardous foods (phfs) are cold holding at improper temperatures:
1) top portions of the bags of deli meats on ice blocks (46-47*)
2) sliced tomatoes on the counter (62*)
Correction: Tomatoes discarded. Cold hold phfs at or below 41*. Suggested using smaller portions of meat when placing on ice (i.e. fill bags half way instead of all the way up to the top). Once cut, tomatoes shall be used or discarded within 4 hours--the time shall be tracked/measured.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Wood shelves storing food in the storeroom are not sealed.
Correction: Seal the shelves to render smooth, easily cleanable, and non-absorbent.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) walk in cooler rack corroded (first rack on right upon entry)
2) top of yellow file cabinet (left of three-compartment sink) corroded
3) undercounter refrigerator door gaskets torn
4) wood shelves below soup kettle no longer sealed
5) contact paper lining back shelving torn
6) kickplates/vent covers missing to display units
7) paint worn on back shelving
8) digital thermometer does not work
Correction: Maintain equipment in good repair to facilitate cleaning. Replace the battery in the food thermometer or replace the food thermometer. Discontinue using contact paper to line surfaces.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) Minimal to moderate debris observed on the shelves below the mircrowave oven/cookie oven
2) prep table legs dusty
3) bottom interior of the dessert display
4) top of magnetic knife racks dusty
5) can opener blade
6) exterior surfaces of the ice machine
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Cased single service stored on the floor in the storeroom.
Correction: Store the single service elevated up off the floor at least 6 inches.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Stack of plastic clam shells not stored protected on top of the microwave oven.
Correction: Corrected. Store the stack inverted to prevent contamination of the food contact surfaces.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Lighting, Intensity
Observation: Light bulbs burned out in the kitchen.
Correction: Replace the light bulbs.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient in the storeroom.
Correction: In the event of a change in ownership or remodel, upgrade the lighting in accordance with the current food regulations.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) section of wall behind three-door freezer is damaged (cove molding missing)
2) paint along back hall wall is chipped/peeling
3) corner trim at mopsink and back wall worn
4) mutliple floor tiles cracked and/or in poor repair
5) walls damaged in multiple areas
6) surface of back door has peeling paint and is corroded
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) wall below the three compartment sink and drain board
2) wall behind prep table
3) wall above and below/behind toaster and right of the microwave--upper wall dusty
4) wall below pass through window
5) wall behind undercounter refrigerator and slicer table
6) wall behind soup well at front counter
7) floor below shelving/rack along back hall
8) floor below the three-door reach-in freezer
9) floor around safe
10) wall behind coffee brewer
Correction: Maintain the physical structures clean.
- Mops - Drying Mops
Observation: Mop 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment (lawn mower, bicycles).
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
|
10/07/2011 | Routine | |
All food temperatures observed are internal.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Wood shelves storing food in the storeroom are not sealed.
Correction: Seal the shelves to render smooth, easily cleanable, and non-absorbent.
- Equipment Compartments, Drainage (repeated violation)
Observation: Water pooling inside the bottom interior of the dessert and deli displays.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) walk in cooler rack corroded (first rack on right upon entry)
2) top of yellow file cabinet (left of three-compartment sink) corroded
3) undercounter refrigerator door gaskets torn
4) wood shelves below soup kettle no longer sealed
5) contact paper lining back shelving torn
6) kickplates/vent covers missing to display units
7) paint worn on back shelving
8) digital thermometer does not work
Correction: Maintain equipment in good repair to facilitate cleaning. Replace the battery in the food thermometer or replace the food thermometer.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Several cuttng baords are heavily scratched and scored.
Correction: Discard/resurface/replace the boards to provide a smooth, easily cleanable surface.
- Equipment and Utensils - Good Repair and Calibration
Observation: Dessert display thermometer not accurate or is broken.
Correction: Replace the thermometer.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) Minimal to moderate debris observed on the shelves below the mircrowave oven
2) prep table legs dusty
3) bottom interior of the deli display
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Unprotected plastic clam shells stored on top of microwave oven.
Correction: Store the clam shells inverted to protect the food contact surface from contamination.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Dish rack stored in splash area of back handsink.
Correction: Relocate dish rack or install a splash guard at the handsink.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Cased single service stored on floor in storeroom and back storage area.
Correction: Store single service elevated up off the floor at least 6 inches.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: 1) Waste drain line leaking at handsink adjacent to the three-compartment sink.
2) Hot water knob missing at front counter handsink
Correction: Maintain plumbing and fixtures in good repair.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: Trash can not provided at the back handsink.
Correction: Provide trash cans at the immediate areas of all handsinks.
- Insect Control Devices - Design and Installation
Observation: Fly strip is located/installed over prep table at the where dead insects may be impelled or fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap not provided at front counter handsink--dispenser empty.
Correction: Corrected. Ensure a supply of soap is stocked at all handsinks.
- Lighting, Intensity (repeated violation)
Observation: Light bulb burned out in the single door freezer.
Correction: Replace the light bulb with shatterproof or shielded bulb.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient:
1) at the front service counter
2) storeroom
Correction: Upgrade lighting in the event of a change in ownership or remodel in accordance with the current food regulations.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) surface of back door has peeling paint and is corroded
2) paint along back hall wall is chipped/peeling
3) corner trim at mopsink and back wall worn
4) mutliple floor tiles cracked
5) floor tiles below three-compartment sink (far right basin) are buckling
6) door to kitchen has split surface
7) walls damaged in multiple areas
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) wall below the three compartment sink and drain board
2) wall behind prep table
3) wall above and below/behind toaster and right of the microwave--upper wall dusty
4) wall below pass through window
5) wall behind undercounter refrigerator and slicer table
6) wall behind soup well at front counter
7) floor below shelving/rack along back hall
Correction: Maintain the physical structures clean.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Lawn mower stored in back storeroom.
Correction: Remove from the premises.
|
02/16/2011 | Routine | |
All food temperatures observed Typed report not provided at time of evaluation and shall be delivered and reviewed next business day.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Flat of shell eggs stored on top of box of produce and above produce in the walk-in cooler.
Correction: Store the eggs BELOW ready to eat food to prevent cross contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: 1) Bags of various deli meats on blue ice on top of undercounter refrigerator are cold holding at improper temperatures--observed temperatures of 50-57*.
2) egg salad in the undercounter refrigerator cold holding at 47*.
Correction: Corrected. Advised to cold hold potentially hazardous foods at or below 41* OR to use the 4 hour rule (time as a control) which means that a working amount of each meat is labeled with the time it was removed from the refrigerator and the meat is used/consumed or discarded within 4 hours of that time. Scientific studies have shown that bacteria will not grow rapidly during this time to cause disease. The time of removal from the refrigerator MUST BE TRACKED using an approved system such as labeling, logs, dry erase boards, timers, etc. After the 4 hours the food SHALL NOT be returned to refrigeration.
- Equipment Compartments, Drainage (repeated violation)
Observation: Bottom interior (sliding doors) of the deli display has excessive pooling water.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Three compartment sink is no longer sealed to the wall (see left side).
Correction: Seal the sink to the wall since it is exposed to splash and seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) walk in cooler rack corroded (first rack on right upon entry)
2) top of yellow file cabinet (left of three-compartment sink) corroded
3) undercounter refrigerator door gaskets torn
4) wood shelves below soup kettle no longer sealed
5) contact paper lining back shelving torn
6) kickplates/vent covers missing to display units
7) the digital food thermometer is not operational
Correction: Maintain equipment in good repair to facilitate cleaning. Replace the battery in the food thermometer or replace the food thermometer.
- Equipment - Cutting Surfaces
Observation: At least one plastic cutting board is heavily scratched and scored.
Correction: Discard/resurface/replace the board to provide a smooth, easily cleanable surface.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) wood shelves next to upright freezer
2) can opener blade
3) pan below the back handsink
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Cased single service stored on floor in storeroom and back storage area.
Correction: Store single service elevated up off the floor at least 6 inches.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Dish rack stored in splash area of back handsink.
Correction: Relocate dish rack or install a splash guard at the handsink.
- Kitchenware and Tableware
Observation: Unwrapped stir sticks provided at self service counter area.
Correction: Provide individually wrapped stir sticks or an approved dispenser (e.g. sugar shaker) to protect the stir sticks from consumer contamination.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: Trash can not provided at the back handsink.
Correction: Provide trash cans at the immediate areas of all handsinks.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: The dumpster is beginning to rust through at the top (lid latch coming off) and bottom.
Correction: Contact waste management company to replace the dumpster with one that is in good repair to prevent pest harborage conditions and to facilitate cleaning of the unit.
- Lighting, Intensity (repeated violation)
Observation: Light bulb burned out in the single door freezer.
Correction: Replace the light bulb with shatterproof or shielded bulb.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient:
1) at the front service counter
2) storeroom
Correction: Upgrade lighting in the event of a change in ownership or remodel in accordance with the current food regulations.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) surface of back door has peeling paint and is corroded
2) paint along back hall wall is chipped/peeling
3) corner trim at mopsink and back wall worn
4) mutliple floor tiles cracked
5) floor tiles below three-compartment sink (far right basin) are buckling
6) door to kitchen has split surface
7) walls damaged in multiple areas
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) wall below the three compartment sink
2) wall behind prep table
3) wall above and below/behind toaster and right of the microwave
4) wall below pass through window
5) wall behind undercounter refrigerator and slicer table
Correction:
Maintain the physical structures clean.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Can of gas and gas powered lawn mower stored in back storeroom.
Correction: Remove from the premises.
|
10/25/2010 | Routine | |
All food temperatures observed are internal.
- Equipment Compartments, Drainage
Observation: Bottom interior (sliding doors) of deli display has excessive pooling water.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Sanitizing Solutions, Testing Devices
Observation: Chlorine test strips could not be located.
Correction: Provide chlorine test strips.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) walk in cooler rack corroded (first rack on right upon entry)
2) top of yellow file cabinet (left of three-compartment sink) corroded
3) undercounter refrigerator door gasket torn
4) wood shelves below soup kettle no longer sealed
5) contact paper lining back shelving torn
6) kickplates/vent covers missing to display units
Correction: Maintain equipment in good repair to facilitate cleaning.
- Equipment - Cutting Surfaces
Observation: One of the wood cutting boards on the shelf are in poor repair.
Correction: Discard the board since it is no longer easily cleanable.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Dish rack stored in splash area of back handsink.
Correction: Relocate dish rack or install a splash guard at the handsink.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Cased single service stored on floor in storeroom and back storage area.
Correction: Store single service elevated up off the floor at least 6 inches.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Cased single service in storeroom and cased portion cups in back area stored on the floor.
Correction: Store single service elevated up off the floor at least 6 inches.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Back handsink waste drain line is leaking.
Correction: Repair.
- Toilet Room Receptacle Covered
Observation: The restroom trash can is no longer properly covered since the lid is missing.
Correction: Provide a trash can that has a cover in addition to current trash can or to replace current trash can.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient:
1) at the front service counter
2) storeroom
Correction: Upgrade lighting in the event of a change in ownership or remodel in accordance with the current food regulations.
- Lighting, Intensity (repeated violation)
Observation: Light bulb burned out in the single door freezer.
Correction: Replace the light bulb with shatterproof or shielded bulb.
Correction: Replace the light bulb with shatterproof or shielded bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) surface of back door has peeling paint and is corroded
2) paint along back hall wall is chipped/peeling
3) corner trim at mopsink and back wall worn
4) mutliple floor tiles cracked
5) floor tiles below three-compartment sink (far right basin) are buckling
6) door to kitchen has split surface
7) walls damaged in multiple areas
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 below 3-door freezer
2) wall behind prep table
3) wall above and below/behind toaster and soup kettle tables
4) wall below pass through window
5) wall behind undercounter refrigerator and slicer table
Correction: Maintain the physical structures clean.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Can of gas and gas powered lawn mower stored in back storeroom.
Correction: Remove from the premises.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Household ant and roach spray stored below front counter handsink with general cleaner.
Correction: Corrected by removal. Only certified pest control operator shall apply approved pesticides. Household pesticides are not approved for use in a commercial food facility.
|
07/07/2010 | Routine | |
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