| No violation noted during this evaluation. | 01/13/2016 | Risk Factor | |
All food temperatures taken were internal.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: a few metal storage shelves in pantry, handles to cabinets, fronts and handles of some kitchen cabinets, under stove and in stove drawer, and the floor under metal racks in pantry.
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: Plumbing connections under the kitchen hand sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
|
09/21/2015 | Routine | |
All food temperatures taken were internal.
***Have refrigerator serviced or repaired, the unopened milk was at 43*F. This unit is cold holding foods at borderline temperatures and is barely keeping foods at proper cold holding temperatures. This unit can't be used to cool foods, especially hot foods.***
This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Hot dogs cold holding at improper temperatures of 46*F.
Correction: Ensure hot dogs are placed in the refrigerator immediately after receiving.
|
06/12/2015 | Risk Factor | |
All food temperatures taken were internal.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The handsinks and three compartment counter caulking is cracked and no longer properly 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 (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: Inside of kitchen cabinets and drawers and the food storage rack in the pantry/closet.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered. The lids are missing on two of the refuse containers and one container is cracked along side of the shell.
Correction: Cover all waste containers when not in continuous use. Repair or replace containers.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: A chemical spray bottle under the three compartment sink 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.
|
03/10/2015 | Routine | |
All food temperatures taken were internal. This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: A bleach water spray bottle was stored on the counter with cups and bottles. Store chemicals separate from utensils, food equipment, and foods.
Correction: Containers of must be located in an area that is not above food, food equipment, utensils, linens or single service items.
|
11/26/2014 | Risk Factor | |
All food temperatures taken were internal.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The kitchen handsink, infant room handsink, 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:
>>Inside of microwave rusting
>>Can opener blade worn/rusting
Correction: Repair the to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the inside of kitchen cabinets and drawers, the stove drawer and the outside of cabinets is noted in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Utensils were found stored with pencils and pens.
Correction: Store utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in the pantry and wall behind stove 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.
|
08/06/2014 | Routine | |
All food temperatures taken were internal.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following sinks are not sealed to adjoining equipment or walls:
>>Kitchen Handsink
>>Mopsink
>>Employee Handsink
>>3 Compartment Sink
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>>Grease splatter around stove
>>Front of cabinets
>>Interior of microwave
>>Inside of cabinets above stove
>>Dry food storage metal shelves
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
|
04/18/2014 | Routine | |
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: Foil liner on top of stove dirty
Correction: Clean or replace
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Vent in store room is dusty
Correction: Clean and maintain
|
11/14/2013 | Routine | |
food temperatures observed are internal.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: American cheese (45*) and green beans (47*) are cold holding at improper temperatures in the refrigerator.
Correction: Cold hold potentially hazardous foods at or below 41*. American cheese relocated to back of refrigerator from the door and green beans discarded.
- Cooling, Heating, and Holding Capacities
Observation: Refrigerator cold holding above 41* (ambient air in drawer measured 45*).
Correction: Ensure refrigeration will hold potentially hazardous foods at or below 41*. The thermostat was adjusted at time of evaluation.
- Non-Food Contact Surfaces
Observation: Stove drawer not clean.
Correction: Clean.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap not provided at the hand sink.
Correction: Ensure soap provided at the hand sink.
- Physical Facilities in Good Repair
Observation: Floor in storeroom beginning to roll up (not secured to floor-wall).
Correction: Secure flooring. Suggested installing shoe molding/quarter round to secure flooring to the floor and eliminate gaps at the floor-wall juncture.
|
02/05/2013 | Routine | |
food temperatures observed are internal. no foodservice in operation at time of evaluation.
- Good Repair and Calibration of Thermometers
Observation: Thermometer inside the refrigerator is not accurage.
Correction: Repair/replace with one that is accurate.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Stock pot stored below waste drain line of three compartment sink.
Correction: Corrected. Discontinue storing food equipment below waste drain lines.
|
10/03/2012 | Routine | |
Facility is participating in the USDA summer food program. Hampton City School is preparing the food and transporting it to the facility. Any potentially hazardous foods remaining at the end of the service shall be discarded in accordance with the time as a control procedures as set forth by HCS.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Green beans in the refrigerator for which time rather than temperature is being used as a control was not discarded at the end of service.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.
- Hand Drying Provision (corrected on site)
Observation: Paper towels not provided at the kitchen hand sink.
Correction: Corrected. Ensure paper towels are stocked.
|
07/03/2012 | Risk Factor | |
food temperature observed is internal.
No foodservice observed at time of evaluation.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Baking pans stored below waste drain line.
Correction: Corrected. Discontinue stoirng food equipment below drain lines.
- Physical Facilities in Good Repair (repeated violation)
Observation: 1) Wall torn below three compartment sink (see left side).
2) Floor rolling/curling up below pantry rack
Correction: Maintain physical structures in good repair.
|
04/05/2012 | Routine | |
- Person in Charge
Observation: Current Hampton Certified Food Manager no longer at this location.
Correction: Register Serve Safe certificate posted with the Hampton health Department. Cost is $10.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard flats reused for storage in pantry.
Correction: Provide approved washable, non-absorbent material such as plastic trays, metal sheet pans, plastic bins, etc.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Hand sink separating from wall.
Correction: Re-seal.
- Physical Facilities in Good Repair
Observation: 1) Wall left of hand sink has peeling paint
2) Wall torn below three-compartment sink (see left side)
3) Vinyl floor covering in pantry not secured at floor-wall juncture (rolling up behind/below storage rack)
Correction: Maintain the physical structures in good repair.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Scented bleach on premises and used as sanitizer for food contact surfaces.
Correction: Corrected. Use UNSCENTED chlorine bleach for food food contact surfaces.
|
01/06/2012 | Routine | |
all food temperatures observed are internal. follow-up to be conducted within 7 days to ensure refrigeration adequate. Per person in charge, food remaining at end of service is not supposed to reserved for next day use and cooked peas, baked beans in refrigerator should have been discarded.
- Person in Charge
Observation: Facility lacks a Hampton Certified Food Manager.
Correction: Once Serv Safe course is successfully completed, register the certificate(s) with the Hampton Health Department ($10) at 1320 LaSalle Ave.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Potentially hazardous foods (phfs) in refrigerator are cold holding at improper temperatures: baked beans (48*), bologna (55-56*), cooked peas (47*).
Correction: Corrected by discarding. Cold hold phfs at or below 41*.
- Temperature Measuring Devices
Observation: Thermoemter not provided in infant room refrigerator.
Correction: Provide a thermometer inside the unit at the front by the door.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Homestyle refrigerator is overstocked and unable to cold hold phfs at or below 41* (observed facility thermometer at 60+ and EHS maximum thermometer at least 50*). The door is constantly opened and closed.
Correction: Provide additional refrigeration as needed and/or discontinue overstocking unit and opening and closing the door.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Kitchen hand sink beginning to separate from the wall.
Correction: Seal to wall.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Bulk manufacturer containers (e.g. animal crackers) reused for food storage.
Correction: Provide approved multi-use food containers fro food storage.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: Trash can not provided at the kitchen hand sink.
Correction: Provide a trash can in the immediate area of the hand sink.
|
09/28/2011 | Routine | |
Stove has been removed.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Facility lacks a Certified Food Manager (CFM).
Correction: CFM course list provided. At least one full-time employee shall successfully complete an approved course and register the certificate of completion with the Health Department.
|
07/08/2011 | Follow-up | |
All food temperatures observed are internal.
Floor at maintenance closet-kitchen has been repaired.
Chlorine test strips and digital food thermometer are provided.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Facility lacks a Certified Food Manager (CFM).
Correction: CFM course list provided. At least one full-time employee shall successfully complete an approved course and register the certificate of completion with the Health Department.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Staff are putting on single use gloves to handle snacks without washing hands first.
Correction: Advised staff to properly wash hands prior to putting on single use gloves to handle food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk in refrigerator cold holding at 55*.
Correction: Corrected by discarding. Cold hold milk and other potentially hazardous foods at or below 41*. See section 1450 regarding refrigeration.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Pizza on stove top at 67* and chicken sandwiches from lunch delivery in bag on counter at 87*.
Correction: There were a total of about 8 pizzas--4 on stove top and 3 or 4 in the oven that were delivered around noon per person in charge. The chicken sandwiches were prepared by HCS at Phoebus HS as part of the USDA Summer Feeding Program. Each site has been given instructions to discard the food immediately after service.
- Cooling, Heating, and Holding Capacities
Observation: The refrigerator is cold holding at improper temperatures--the ambient air temperature was observed 54.5* to at least 57*.
Correction: Per staff present, the unit has been opened and closed numerous times throughout the day. The unit is currently not capable of cold holding potentially hazardous foods (i.e. milk) at or below 41*. Suggested providing additional refrigerator dedicated for the storage of milk at or below 41* or that milk shall be discarded at the end of lunch service. The person in charge did turn the unit to the coldest setting during evaluation and advised to maintain a temperature log to ensure the temperature is going down. A follow-up shall be conducted within 24 hours to ensure refrigeration is adequate or time as a control is properly being used.
- Equipment - Good Repair and Proper Adjustment
Observation: Inoperable/unnecessary stove in pantry.
Correction: Remove from premises.
- Critical: Water Capacity*
Observation: Facility lacking hot water at time of evaluation. The water temperature was observed at 85*.
Correction: Restore within 24 hours. By end of the evaluation the temperature was observed at 90*.
- Hand Drying Provision (corrected on site)
Observation: Paper towels not provided at hand sink.
Correction: Corrected. Ensure paper towels are provided at handsinks.
|
07/05/2011 | Routine | |
foodservice had not begun at time of evaluation.
- Critical: Demonstration of Knowledge*
Observation: Facility lacks a Certified Food Manager (CFM).
Correction: CFM course list provided. At least one full-time employee shall successfully complete an approved course and register the certificate of completion with the Health Department.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Digital food thermometer not provided.
Correction: Provide at least one digital food thermometer to measure thin-massed, patty-like foods.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Chlorine test strips not provided.
Correction: Provide.
- Equipment - Good Repair and Proper Adjustment
Observation: Condensation leaking inside the refrigerator.
Correction: Repair.
- Plumbing System Maintained in Good Repair
Observation: The kitchen handsink does not turn all the way off (leaking/dripping).
Correction: Repair.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap not provided at kitchen handsink.
Correction: Ensure soap provided at all handsinks.
- Physical Facilities in Good Repair (repeated violation)
Observation: Small section fo floor at storage entry damaged/not secured.
Correction: Repair.
|
03/07/2011 | Routine | |
| No violation noted during this evaluation. | 12/10/2010 | Risk Factor | |
- Sanitizing Solutions, Testing Devices
Observation: Chlorine test strips could not be located.
Correction: Provide.
- Equipment - Good Repair and Proper Adjustment
Observation: Ice build up observed in freezer compartment of infant room refrigerator.
Correction: Defrot and clean.
- Equipment and Utensils - Good Repair and Calibration
Observation: Thermometer inside the refrigerator is not accurate or is broken.
Correction: Replace.
- Equipment - Cooking and Baking Equipment
Observation: Upper interior of microwave oven not clean.
Correction: Clean.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap not provided at the kitchen handsink (dispenser empty).
Correction: Corrected. Ensure soap stocked at the handsinks.
- Physical Facilities in Good Repair (repeated violation)
Observation: 1) Section of the wall loose/peeling below left area of three-compartment sink
2) Section of floor-storage ktichen juncture damaged/loose
Correction: 1) repair.
2) Install threshold/repair.
|
09/13/2010 | Routine | |
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