All temperatures taken internally.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomatoes cold holding at 47°F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked steaks are provided on the menu, menu board, table tent or brochure without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: High temp dish machine was not reaching the minimum temperature.
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.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the service station hand washing lavatory.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the service station hand washing lavatory.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
|
08/10/2015 | Risk Factor | |
All food temperatures taken were internal unless otherwise noted.
- Person in Charge (repeated violation)
Observation: Hampton Certified Food Manager certificate not posted.
Correction: Display certificates in public view
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses.Dispensing utensils stored in container without running water.
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) (repeated violation)
Observation: Butter 54*F and Texas Ranch 46*F 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed cheese and soup in the refrigeration unit was not properly dated for disposition after opening.
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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) rice in the refrigerator, the food should have been discarded .Manager discarded rice.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following has accumulations of grime and debris.
>>Old stickers left on clean food containers stacked on shelf.
>>Tops of food containers were soiled on shelves in dry storage room
>>Drain covers were soiled underneath counters in food preparation areas.
>>Bottom of bread drawer was soiled.
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 steak/hamburger storage area was blocked, A pitcher was stored in the handsink preventing access by employees.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the pitcher preventing its use.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures were not maintained in good repair
>> Small holes in the walls throughout the facility .
>>Light Shield repaired with tape
>>Paint was peeling off the walls in food prep. areas
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Storage of Toxic Containers* (repeated violation)
Observation: Large bag of water softener was not properly stored to prevent the contamination of food,
Correction: Bag of water softener must be located in an area that is not adjacent to food, equipment, utensils, linens or single service items.
- Personal Care Items - Storage (repeated violation)
Observation: Employee cap and bag were stored in a restricted area.(food prep.)
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food contact items, equipment, utensils, linens, single-service and single-use articles.
|
02/18/2015 | Routine | |
All food temperatures taken are internal unless otherwise noted.
- Person in Charge (repeated violation)
Observation: Certified food manager is not registered the Hampton Health Department.
Correction: Register with the Hampton Health Department at 1320 La Salle Ave.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food contact surfaces or utensils.Employee drinking containers without lid and straw in several food preparation areas.
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.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils without handle used to dispense croutons.
Correction: Provide a utensils with a handle to dispense food.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Covered container of au jus at 170*F in walk-in unit
Correction: 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Rice at 47*F,green beans 47*F, cheese 44*F,rose sauce 50*F, and garlic butter 50*F, 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in various units throughout the facility.
Correction: Obtain at least one tip sensitive temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device to check temperatures.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a condition that prevents necessary maintenance and easy cleaning
Correction:
>> Multiple gaskets were torn on refrigeration units
>>Wire racks in the dry storage area are rusty
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the cooking line 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 nonfood contact surface of the following equipment has accumulations of grime and debris:
>> Filters underneath the exhaust hood are soiled.
>>Sides of deep fryer are soiled.
>>Can opener is soiled with particles of food.
>>Shelving throughout the facility are soiled.
>>Multiple gaskets on refrigeration units are soiled throughout the facility.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: 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.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the food preparation and bar areas.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in some of the bar and food preparation areas.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Lighting, Intensity (repeated violation)
Observation: Light bulbs were burned out underneath the exhaust hood and in walk-in freezer.
Correction: Provide light bulbs for sufficient lighting in these areas.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
>> Ceiling tiles are damaged or missing in some areas.
>>Paint is peeling on some walls ex. wall adjacent to office
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 noted in need of cleaning:
>>Walls are in need of cleaning especially near food preparation sink and 3-vat area(mold)
>>Floor underneath the exhaust hood are soiled
>>Ceiling tiles are soiled in walk-in units.
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* (corrected on site)
Observation: Working containers of sanitizers and spray cleaners were 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.
- Toxics - Separation of Toxics
Observation: Spray cleaners and sanitizers were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
>>Container of bleach stored adjacent to bread and BBQ sauce.
Correction: Spray cleaners and sanitizers must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
- Personal Care Items - Storage
Observation: Personal items such as a ball cap and shoe polish were stored in a way that they could contaminate food and equipment in the food preparation area.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food contact items, equipment, utensils, linens, single-service and single-use articles. Manager discarded items.
|
05/05/2014 | Routine | |
All food temperatures taken were internal temperatures.
- Person in Charge
Observation: A certified food manager has not been registered, no documentation provided.
Correction: Provide documentation of a certified food manager registered with the Hampton Health Department.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking container of coffee stored at the food preparation table.
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 - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that salads are not protected from contamination in the walk-in cooler because it was not in packages, covered containers, or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken in single door true refrigeration unit cold holding at improper temperatures.
Correction: Chicken was discarded.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged:
-- Hood filters were missing and contained gaps in coverage
-- Handle was broken on NU-VE oven, gasket torn
-- Gaskets torn on numerous freezers and refrigerators
-- Kick plate is missing for true refrigerator next to grill
-- Gasket is missing on broiler unit, door not closable
-- Various shelving throughout facility rusting, or coating peeling
Correction: Repair the equipment 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. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the grill line are heavily scratched and scored, as well as the green cutting board. 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.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: Broken containers and lids were observed in a state of repair and condition preventing effective maintenance and easy cleaning. Handles to several utensils were scored, burnt or chipped.
Correction: Discard, replace or repair the containers and lids to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces:
-- Carbon build up on grill
-- Slicer had leftover food residue and was sitting in a place where it was subject to splash.
Correction: Clean and sanitize these surfaces for food contact. Recommend moving slicer to top of table.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
-- Blade on can opener
-- Metal plastic wrap holder
-- Shelving throughout facility
-- Hood above stove top
-- Top of ovens
-- Old labels left on food storage containers
-- Two compartment prep sink table sealant moldy.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single-service cups were found stored on the floor.
Correction: Store single service cups in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at some of the hand washing lavatories in the kitchen and bar.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at a hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees in the kitchen and bar.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity (repeated violation)
Observation: Multiple light bulbs were observed out.
Correction: Replace light bulbs that are out.
- Physical Facilities in Good Repair
Observation: The following items were noted in poor repair:
-- Paint peeling on floors is storeroom next ot office
-- Tile is missing in storeroom
-- Multiple plastic covers to light fixtures are cracked
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Container of sanitizer stored with pans on shelf above three compartment sink.
Correction: Containers of sanitizer must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
08/28/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A employee failed to wash hands when changing tasked and putting on 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.
- Utensils - In-Use - Between-Use Storage
Observation: Dipper well not on and running.
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: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use fully submerged.
- Food Contact Surfaces - Cleanability*
Observation: Two wood handled spatulas have a heavily carbon build-up and are bent.
Correction: repair/replace
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Seal/caulking on 3-vat back prep area heading to walk-in damaged.
Correction: repair/replace
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>racks rusting walk-in
>>dry storage racks peeling/rusted
>>both microwave left deep fryers plastic peeling
>>hood filter damaged over cookline
>>PSI gauge broke dishmachine
>>water pooling base of salad make table
>>gasket salad make table torn
>>knobs missing stove
>>clean dish rack peeling
>>gasket torn make table across from deep fryers
>>gasket torn/missing 2 door across from grill
>>gasket torn walk-in fridge
>>racks peeling 2 door fridge across from grill
Correction: repair
- Equipment - Cutting Surfaces (repeated violation)
Observation: Multiple cutting boards heavily scored/scratched.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: multiple knives hanging over 2 prep sink
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>magnetic strip back prep
>>racks dry storage
>>racks walk-in
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: following dishes found wet stacked
>>glasses at bar
>>metal food containers dishroom
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Dry storage racks not 6" off the ground.;Bottom rack should be in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Lighting, Intensity (repeated violation)
Observation: Light out hood over ovens.
Correction: repair/replace
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>ceiling walk-in leaking
>>light fixture cracked by back door
>>vents missing by walk-in
>>holes in wall present several prep areas
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>ceiling walk-in cooler
>>wall dishroom
>>wall/s back prep station
>>wall behind 3-vat
Correction: clean
|
02/27/2013 | Routine | |
All temperatures are internal unless otherwise noted.
2013 health permit issued at time of inspection, also went over back of health permit with operator.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Open employee drink above 2-vat prep sink with chili.
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 - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Food on steam bar across from grills not covered.
Correction: In off peak time cover.
- Food Storage - Clean and Dry Location
Observation: dry storage shelving not 6" off ground.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food Contact Surfaces - Cleanability*
Observation: Multiple rubber spatulas peeling.
Correction: Replace
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Seal/caulking on 2-vat prep sink across from 3-vat moldy.
Correction: repair/replace
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>racks peeling 2 door fridge across from grill
>>gasket torn walk-in fridge
>>light damaged/missing 2 door reach-in by meat slicer
>>gasket torn/missing 2 door across from grill
>>filter damaged over stove
>>gasket torn make table across from deep fryers
>>handle broken top oven
>>beer cooler pooling water
>>clean dish rack peeling
>>handle proofer loose
>>knobs missing stove
>>gap present hood over grill/s
Correction: repair
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: following in need of repair/repairing
>>multiple utensils handles melted
Correction: Discard, replace or repair
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: heavy build-up carbon on metal spatula, multiple knives hanging over 2-vat prep sink dirty.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>magnetic strip back prep
>>racks dry storage
>>racks walk-in
>>drip tray grill
>>drip tray stove
multiple fridge and freezer gaskets
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: following dishes found stacked wet
>>glasses at the bar
>>metal food containers at by dishmachine
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Lighting, Intensity (repeated violation)
Observation: Multiple lights out throughout facility.
Correction: repair/replace
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>holes wall produce prep area/wash area
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>floor under cookline
>>wall behind 3-vat sink
>>wall across from oven
>>wall/s back prep station
Correction: clean
|
11/05/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Critical: Food - Safe and Unadulterated*
Observation: Drain used to hold soda nozzle at bar is draining into ice bin, drain is also moldy.
Correction: Relocate drain or add hose and drain in handsink.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Chilli hot holding at 110F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Temperature Measuring Devices (repeated violation)
Observation: Multiple thermometers missing in cold hold units
Correction: replace
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Seal/caulking on 3-vat moldy and cracked.
Correction: repair
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>racks peeling 2 door fridge across from grill
>>right door on 2 door across from grill loose
>>gap present hood over grill
>>knobs missing stove
>>handle proofer loose
>>beer cooler pooling water base
>>caulking in microwave missing
>>clean dish rack peeling
>>salad make table gasket/s torn
Correction: repair
- Equipment - Cutting Surfaces (repeated violation)
Observation: Small white cutting board located at the bar is 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.
- Equipment and Utensils - Good Repair and Calibration
Observation: following in need of replacing/repair
>>white handled knife, rubber handle peeling
>>multiple plastic containers edges cracked
Correction: Discard, replace or repair
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>drip tray stove
>>old labels on clean dishes
>>multiple fridge and freezer unit gaskets
>>hood filters
>>drip tray grill
>>table bases under cook line
Correction: Clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Metal and plastic 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>holes wall produce prep area across from 3-vat sink
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>floor under cookline
>>wall behind 3-vat sink
Correction: clean
|
07/17/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Potatoes in the speed rack were not covered.
Correction: Cover.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Following foods observed out of temperature:
>> Hamburger Patties-47F
>> Sliced Tomatoes-45F
>> Milk-47F
>> Pickles-47F
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: Cutting boards observed stored on cloth towels on make line.
Correction: Contact surfaces are to be smooth, easily cleanable and non absorbent.
- Food Contact Surfaces - Cleanability*
Observation: Multiple basting utensils had damaged bristles.
Correction: Replace.
- Temperature Measuring Devices (repeated violation)
Observation: Multiple thermometers are missing in cold holding units.
Correction: Replace.
- Equipment - Good Repair and Proper Adjustment
Observation: The following in need of repair:
>> Handle on right glass cooler at the bar.
>> Juice cooler interior heavily rusted and corroded.
>> Soda dispenser nozzle leaking into consumer ice.
>> Salad make table gaskets are corroded.
>> Clean dish racks have chipped paint.
>> Psi gauge on dishwasher not working.
>> Caulking in microwave missing.
>> Heating rod on char-grill is broken.
>>Bread warmer gasket is broken.
>> End cap missing from whisk.
Correction: Repair.
- Equipment - Cutting Surfaces
Observation: Bar cutting board was heavily scored and stained.
Correction: Replace.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: Lower microwave interior surfaces were dirty.
Correction: Clean.
- Non-Food Contact Surfaces
Observation: The following areas were found dirty:
>> The exterior surfaces of the potato oven.
>> The grease drip tray under the grill.
>> The hood system filters above the main cook line.
>> The interior surfaces of the bread warmer.
Correction: Clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Multiple clean dishes were found were stacked.
Correction: Ensure all dishes are air dried prior to storing.
- Plumbing System Maintained in Good Repair
Observation: Employee handsink adjacent to the dishwasher has a leaking faucet.
Correction: Repair.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Lighting, Intensity
Observation: Multiple lights are not working throughout the facility.
Correction: Replace.
- Physical Facilities in Good Repair
Observation: Light shroud broken over dish wash area.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following areas need to be cleaned:
>> Wall behind three compartment sink.
>> Floor underneath dishwasher.
Correction: Clean.
|
03/14/2012 | Routine | |
All food temperatures are internal.
The plastic bags used to line the make line containers putting a barrier between the food and the cold container in the top lines of the make tables. It is recommended that they are discontinued.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed a cook change his gloves after handling raw beef without washing his hands before handling single service bowls.
Correction: Ensure that employee's are trained to wash their hands each time they change gloves.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Observed an employee wearing gloves rest his hands on his hips/shirt and then proceed to poke steaks with his gloved finger to check for "doneness".
Correction: Steaks were discarded. Ensure that employees change their gloves and wash their hands after touching their clothing or exposed skin.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths were improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following potentially hazardous foods were cold holding improperly on the top line of the 3 cook line make tables:
- Cheese 49*-52* sautee
- Steak soup meat 51*
- sliced tomatoes 53*
- cheese in the grill make table 55*
- Hamburger 45*
Correction: Food was discarded. Hold all potentially hazardous food at 41* or below.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Egg wash at the fryers for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Facility lacks a tip sensitive thermometer.
Correction: Provide a tip sensitive thermometer a digital thermometer will satisfy this requirement.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
- gasket on the make table is torn
- low boy cooler gasket in the back is torn
- walk in cooler shelves are peeling.
- bar cooler does not drain
Correction: Repair.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The yellow cutting board is 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 board to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was above the maximum allowable level of 194ºF. The thermometer read 198*.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Multiple plates at the cook line were soiled.
Correction: Wash, rinse, and sanitize the plates.
- Equipment - Cooking and Baking Equipment (repeated violation)
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 (repeated violation)
Observation: The following non-food contact surfaces need cleaning:
- Interior of the make tables
- Fryer wheels
- walk in cooler shelves
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: 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.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the back hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the back hand sink.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are in poor repair:
- Holes in the wall near the mop sink
- Dry storage room door is peeling paint
- walls around the dish machine have holes
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities need cleaning:
- Floor under the grill
- floor under the make tables
- floor under the dry storage shelves
Correction: Clean.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: A chemical spray bottle was stored on the hand sink facing the steamtable that was labeled "bathroom cleaner".
Correction: Chemical spray bottles must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
12/05/2011 | Routine | |
All food temperatures are internal.
Ensure that quat sanitizer is made in accordance with the manufacturers specifications 65-75* for temperature.
- Person in Charge
Observation: Facility has a full time employee who has completed an approved certified food manager course, but they have yet to register their certificate with the city of Hampton.
Correction: Bring the certificate and ten dollars to the enviornmental health office at 1320 Lasalle Ave. Hampton VA 23669.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed an employee touch their face and then proceed to grab clean plates.
Correction: Ensure employees understand that they are to wash their hands after touching areas of the head, face, hair or any other source of potential contamination before engaging in food preparation or handling food contact.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site) (repeated violation)
Observation: A box was "nesting" in the container of chicken strips.
Correction: Ensure employees do not store non-food contact surfaces like the exterior of a box in food.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site) (repeated violation)
Observation: Observed food left uncovered in the low boy freezer at the cook line.
Correction: Store food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloth buckets were observed stored on the floor.
Correction: Store the buckets at least 6" above the floor to prevent potential contamination of food contact surfaces from the bottom of the buckets.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The sirloin had an internal temperature of 57* on the top line of the stove make table.
Correction: Hold all potentially hazardous foods at 41* or below. Sirloin was discarded. Ensure that employees to not over stack the top lines of the make tables.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Egg wash for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the back three door refrigerator.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The plastic shield is missing from the interior of the microwave at the cook line.
Correction: Install a new shield.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board at the cookline is 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.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: The fryer strainer is torn.
Correction: Replace.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Clean plates at the cookline were observed soiled
Correction: Wash, rinse, and sanitize the plates.
- 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 (repeated violation)
Observation: The following non-food contact surfaces need cleaning:
- interior of the fryer cabinets
- low boy freezer and gasket (corrected)
- stove drip tray
- top of dish machine (corrected)
- walk in cooler shelving holding the tomatoes
Correction: Clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: Hand sinks throughout the restaurant are being used for storage and dump stations.
Correction: Keep hand sinks free and clear and use them for hand washing only.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities in Good Repair
Observation: The following physical structures are in poor repair:
- holes in the wall around the dish machine
- holes in the wall near the mop sink.
Correction: Fill holes so that the wall is smooth, durable, easily cleaned, and nonabsorbent.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures need cleaning:
- floor under the stove
- floor under the make tables
- floor under the grill
- floor under the grill upright refrigerator
- floor under the ovens
- floor under the wait staff drink station
Correction: Clean.
|
09/01/2011 | Routine | |
tomatoes topline wait ref, 38 IT / mashed potatoes topline sautee prep ref, 38 // chopped beef in portion control bag topline sautee prep ref, 37
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: stuffed baked potatoes one tray stacked on another
salad plates stacked on other salads
Correction: product is to be in single layer OR seperated by food grade material ( foil/ plastic wrap / deli paper / plastic or metal lid )
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: au jus in double boiler on grill the water had evaporated and the au jus was 124
Correction: reheat au jus to > 165 and hold at > 135
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: portion bags of slices of beef overfilled in insert pan on sautee topline . Top half of portion bags were 45 -53 degrees . ( ice bag on the product had melted ) Product in the lower half of the container was < 41
Correction: product thrown out . Advised manager who walked with me not to fill pan but half way up .
- Food Contact Surfaces - Cleanability*
Observation: >>metal banded brushes used instead of plastic banded >>brushes cracked lexan container used for dressing
>>strainer located on top of the microwave the metal mesh is seperating at the frame
Correction: thrown out at the time of the inspection . Metal banded brushes rust ( as one of the 2 observed was )
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: seam of the bar under the frozen drink ,machine has seperated and is accumulating debris
Correction: attempt to clean out some of the debris ( without seperating the 2 surfaces further ) and seal with caulk or silicone
- Equipment - Good Repair and Proper Adjustment
Observation: >> vent filters over convection oven are dented / bent
>> walk in refrigeration door gasket at door frame split
>> both gaskets sautee prep ref, split
>> grip damaged door wait station prep ref,
Correction: damaged vent filters on order
>> replace damaged gaskets walk in ref, door and sautee prep ref, doors
>> replace damaged grip handle ref. door
- Equipment and Utensils - Good Repair and Calibration
Observation: >> handles of plastic coat tongs are split
>> handle of tong melted
>> ice machine sliding panels cracked on edges
Correction: >> damaged tongs thrown out at the time of the inspection .
>> monitor the condition of the ice machine panels -- if damaged worses from the small splits the panels must be replaced
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: cardboard sav a days are being reused
Correction: sav a days are not reusable . Use once and throw out .
NOTE ----they are also source of allergen cross contamination and could be source of anaphylactic shock to a customer
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: bake trays have carbon buildup
interior ice machine dirty / slight slime growth forming
.bread drawer pan corners encrusted
Correction: clean
- Non-Food Contact Surfaces
Observation: the following surfaces are not clean :
>> the back fryer wheels
>> the lower level corners of the char grill line
>> the under side of the shelving over the make/ prep ref. and table top steamers
>> frame / corners of NEMCO dicer
>> inside convection oven
>> rim / interior door panel under drink fountain
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: mixing bowls / lexan pans not properly stored
Correction: store with food contact side down
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: to go containers stored incorrectly at the cook - order pick up line
Correction: store with food contact side down
- Plumbing System Maintained in Good Repair
Observation: lack of drainline from the soda mixer holster
Correction: holster may not drain or drip onto beverage ice . Direct tubing from the holster cup to floor drain
|
04/20/2011 | Follow-up | |
All food temperatures are internal
This is an unsatisfactory inspection a notice of violation will be issued. A follow up inspection will be conducted on April 20, 2011. All violations must be corrected or a notice of repeat violation will be issued.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: The bin of sugar was not labeled.
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.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling queso in the walk in cooler were not adequate. (queso was stored with the lid on)
Correction: 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following potentially hazardous foods are cold holding improperly:
- queso beef 47-55*
- sirloin sandwich meat 53*
Correction: Cold hold all potentially hazardous food at 41* or below.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Egg wash for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Food Contact Surfaces - Cleanability*
Observation: There are many food containers that are broken and scratched to the point where they are no longer easily cleaned or durable.
Correction: Replace the containers with ones that are smooth, durable, nonabsorbent, and easily cleanable. Also top line make table containers that are in their orginal shape help insulate the air in the units.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary 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 (repeated violation)
Observation: The following equipment are in poor repair:
- roller cart has a hole in it
- Make table lids are not installed properly
- Make table gaskets are torn
- 2 door undercounter refrigerator gaskets are torn
- walk in cooler gasket is torn
- Dry store room racks are corroded
- Salad display refrigerator gasket is torn.
Correction: Repair/replace.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the cook line 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following food contact surfaces need cleaning:
- Clean dishes stacked at the cook line
- slicer
Correction: Wash, rinse, and sanitize
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces need cleaning:
- interior of fryer cabinets
- all refrigerator gaskets
- can opener
- soda gun holster at bar
- exterior of dish machine
Correction: Clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: 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.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located at the dish machine is blocked by employees storing equipment in it, 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The hand sink at the grill is being used as a dump station.
Correction: Use the hand sinks for hand washing only.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Lighting, Intensity (repeated violation)
Observation: The lights under the hood over the ovens were not turned on while the ovens were in use.
Correction: If the ovens are in use the hood and the hood lights must be turned on.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures need cleaning:
- wall around the cookline hand sink
- ceiling tiles above the egg wash area
- wall behind the make tables
- floor under the cook line equipment
- wall behind the slicer
- floor scale under the dish machine
Correction: clean.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: The hand sink near the grill needs cleaning.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Two chemical spray bottles were 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.
|
04/06/2011 | Routine | |
All food temperatures are internal.
- Critical: Hands - When to Wash* (repeated violation)
Observation: Observed an employee handle clean dishes after handling soiled dishware without washing his hands first.
Correction: Ensure employees always wash hands before handling clean dishes.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee personal beverage was stored on the shelf with oven pans.
Correction: Store personal beverages separate and below food, food contact surfaces, clean dishes, and single service items.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed an employee eatting in a food preparation area.
Correction: Ensure employees eat in designated break areas only.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed food uncovered in the low boy freezer at the cook line.
Correction: Store food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage
Observation: Utensil water was had a temperature of 126*.
Correction: Store the utensils in a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The steak soup and chicken tortilla soup were not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165°F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
- Bearings and Gear Boxes, Leakproof
Observation: The mixer is leaking.
Correction: Repair or replace the unit so that lubricants can not leak or drip onto the food contact surface.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
- left make table gasket
- vent cover is missing on upright refrigerator
- upright refrigerator gasket
Correction: Repair/replace.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Multiple cutting boards are heavily scratched and scored. The food contact surfaces are 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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Quat sanitizer concentration at the 3 vat sink was at 100 ppm.
Correction: Ensure that quat sanitizer concentration is 150-400 ppm.
- Equipment and Utensils - Good Repair and Calibration
Observation: The lid on the cajun seasoning is melted and deformed.
Correction: Replace.
- Equipment - Cooking and Baking Equipment (repeated violation)
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 (repeated violation)
Observation: The following non food contact surfaces need cleaning:
- interior of fryer cabinets
- gasket on low boy freezer at the cook line
- can opener
- nozzle holster at the bar
Correction: clean
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: Observed an employee washing the digital thermometer in the hand sink.
Correction: Use hand sinks for hand washing only.
- Plumbing System Maintained in Good Repair
Observation: The 3 compartment sink is leaking.
Correction: Repair.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the cookline hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the cookline hand sink.
- Hand Drying Provision
Observation: The paper towl dispensor in the back does not function properly.
Correction: Repair.
- Lighting, Intensity (repeated violation)
Observation: There is a burned out light bulb under the hood at the baked potato ovens.
Correction: Replace the bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: The are holes in the wall at the dish machine area.
Correction: Fill holes so that the wall is smooth, durable, easily cleaned and non absorbent.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are in need of cleaning:
- floor under the cook line
- floor under the cook line make tables
- Ceiling above the soup hot holding area
Correction: clean.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Chemical spray bottles were 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.
|
01/11/2011 | Routine | |
All food temperatures are internal.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: A metal container was "nesting" in another container of fish.
Correction: Ensure that non-food contact surfaces do not come into contact with food.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: The chilli at the steam table was hot holding at 128-150*.
Correction: Hold all potentially hazardous foods at 135* or above. Corrected chilli was reheated to 170*
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The butter was cold holding in the expo make table at 49*
Correction: Hold all potentially hazardous foods at 41* or below. Food was discarded.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The hand sink at the bar 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 is in poor repair:
- the lids on the expo and server make tables are not secured
- Vent cover is missing from the upright true refrigerator next to the grill
- gasket on the upright true is torn
- 2 door low boy refrigerator racks are rusted
- dry storage racks are rusted
- the vent hood has gaps
Correction: Repair/replace.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board at the sauté prep table is 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following food contact surfaces need cleaning:
-Tea nozzles
- Dishes/bowls at the cook line
Correction: Wash, rinse, and sanitize.
- Equipment - Cooking and Baking Equipment (repeated violation)
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 (repeated violation)
Observation: - Wheels on the fryer
- Fryer cabinets
- make table gaskets
- Cookline drip trays
- Can opener
- Soda gun holster at bar
- Soap dispensors
Correction: Clean.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Lexan 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Hand sinks are being used for purposes other than washing hands.
Correction: Hand sinks are to be used for washing hands only
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physcial facilities are in need of cleaning:
- ceiling above the server make table
- floor under fryers/cookline
- Wall behind the cookline make tables
- Ceiling above grill prep area
Correction: Clean.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: The hand sink near the grill needs cleaning.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: A spray bottle of grill cleaner was stored with single service souffle cups and a can of cooking spray.
Correction: Store chemicals separate and below food, food-contact surfaces, and single service items.
|
09/21/2010 | Routine | |
Restaurant representatives - add corrected or new information about Lone Star Steakhouse & Saloon, 1940 Power Plant Pkwy, Hampton, VA 23666 »