All temperatures were taken internally unless otherwise noted. It has been noted that the thermometer does not have working batteries. Please replace batteries so that the thermometer is functional.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station at the threee compartment sink is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory at the three compartment sink.
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
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of hazardous products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottles observed hanging above food, and single service items.
Correction: Containers of hazardous chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Spray bottles were moved to the bottom storage shelf.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Pesticides are not being applied by a certified applicator. Home use pesticides found on the premises.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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11/23/2015 | Risk Factor | |
All temperatures were taken internally unless otherwise noted.
- Food Storage - Clean and Dry Location
Observation: Package scallops stored on the floor or food under the three compartment sink.
Correction: Elevate food off of the floor 6 inches..
- Equipment - Cutting Surfaces
Observation: The cutting board was observed 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: Handsink used to store empty bottles.
Correction: Remove the items blocking its access.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Hand towels was not provided at the handsink adjacent to the deep fat fryers.
Correction: Provide
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05/19/2015 | Routine | |
All temperatures were taken internally unless otherwise noted.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Plastic single service items without handles are being used to dispense spices.
Correction: Only use utensils that have handles and store handles above the level of the food or and container
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the kitchen is being used for purposes other than washing hands. Various items are being stored inside the sink,
Correction: The handwash facility identified above is to be used for washing hands only. Remove the items and make ensure the handsink is accessible to employees.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the freezer
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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02/12/2015 | Routine | |
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the 3 VAT sink is blocked by empty plastic bottles and food products, 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 items preventing its use.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory adjacent to the cookline.
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
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11/12/2014 | Risk Factor | |
All temperatures were taken internally unless otherwise noted. All fish that was cooling was cut at 0900 am. Light bulbs in the ceiling in the kitchen work but when it rains moisture is not allowing them to come on. Owner stated there may be a leak in on top of the roof.
- Person in Charge (repeated violation)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Plastic single service cups without handles are being used and stored in ingredients.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. Only use dispensing utensils with handles.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer fish containers were observed reused for the storage of spices
Correction: Discontinue the reuse of manufacturer containers for spice storage. Provide approved reusable food storage containers designed for your food storage needs.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in kitchen next to deep fryer area.
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
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08/13/2014 | Routine | |
All temperatures were taken internally unless other wise noted.
- Person in Charge
Observation: Certified food manager certificate was expired. The date on the certificate was 4/11/2014.
Correction: EHS advised the person in charge to obtain a new certificate through the Hampton Health Department.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses found in the following locations:
1. Single service cups without handles stored in spice container.
2. Scoop handle in contact with flour in the flour bin.
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.
- Food Storage - Clean and Dry Location
Observation: Container of honey stored on the handsink basin where it is subject to splash,or other contamination.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the kitchen entrance door is not corrosion resistant, nonabsorbent, and/or smooth. Top part of frame had bare wood exposed.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. EHS advised the person in charge to protect the wood by method of painting.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the single door reach-in unit on the cookline is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Shelving in the walk-in cooler was observed in a condition that prevents necessary maintenance and easy cleaning (rusty).
Correction: Clean or replace to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment
Observation: Kick plate was missing on the front line food display.
Correction: Replace the kick plate to maintain functionality of the equipment.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Two stacks of soiled single-service 4 inch plates were observed stored in the homestyle freezer.
Correction: Person in Charge discarded the single service items.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
1. Handles of chef knives.
2.Top of knife rack.
3. Ingredient bin shelf.
4. Clean dish shelf located at the 3-VAT sink.
5.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Toxics - Conditions of Use*
Observation: Home use pesticides found on the premises. One can of Terro ant Killer found in the mop sink area.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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05/06/2014 | Routine | |
All temperatures are internal unless otherwise noted.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
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03/20/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Thawing
Observation: Observed a block of chicken wings thawing at room temperature.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
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12/11/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Observed facility using cardboard boxes to store mulitple utensils.
Correction: Discontinue use of cardboard. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
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08/16/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Observed facility using cardboard boxes to store mulitple utensils.
Correction: Discontinue use of cardboard. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the rear of the facility is bei ng used to store coffee mugs, 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 the coffe mugs preventing its use.
- Lighting, Intensity
Observation: Observed light out above homestyle freezer.
Correction: Replace light bulb.
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05/14/2012 | Routine | |
all food temperatures are internal.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Raw fish stored above onions in walk-in cooler.
Correction: Store fish BELOW onions or relocate onions.
- Utensils - In-Use - Between-Use Storage
Observation: Scoop handles stored in bulk dry food.
Correction: Store handles out of food contents.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: 1) cardboard boxes used to store food and other items.
2) cardboard panels lining shelves (prep table, storage).
Correction: discontinue using cardboard for storage and lining surfaces as it is not washable. Provide approved material for these purposes that are smooth, easily cleanable, and non-absorbent.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Display refrigerator door gasket is torn.
Correction: Repair/replace.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Interior panel of ice machine and interior lid not clean.
Correction: Clean and sanitize.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: Trash can provided in the immediate area of the back hand sink.
Correction: Provide.
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall paper torn left of fish ice display (duct tape is loose).
Correction: Repair the wall.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in walk-in freezer has some debris.
Correction: Clean.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: There is no santiizer present in the facility to sanitize food contact surfaces. When asked, operator showed EHS Pine Sol as agent used for the past week.
Correction: Corrected. Operator purchased chlorine bleach during evaluation. Only approved sanitizer shall be used for food contact surfaces.
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01/30/2012 | Routine | |
all food temperatures observed are internal. 2012 permit issued. post in public view.
Advised that in use scissors, knives, bowl, and drainboard to be washed, rinsed, and sanitized once every 4 hours.
- Food Storage Containers - Identified with Common Name of Food
Observation: Bulk MSG in coleslaw bucket not labled.
Correction: Label food contents.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Fried chicken wings in tub on prep table shelf are cold holding at improper temperatures (59-60*).
Correction: Per operator, the wings were cooked this morning around 11:30/12pm and then placed in display refrigerator. They were removed and placed on prep table shelf in anticipation of selling rapidly. Advised that the wings shall be cooled and held at or below 41* OR to label the time the wings were cooked to ensure they are used or discarded within 4 hours of that time.
- Equipment and Utensils - Multiuse, Characteristics
Observation: Cardboard box used to store bulk onions in the walk-in cooler.
Correction: Discontinue using cardboard boxes for food storage. Provide approved food containers that are durable and washable for food storage..
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard boxes reused for surplus storage (see back rack).
Correction: Provide approved multiuse bins (i.e. washable) for storage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Display refrigerator door gasket is torn.
Correction: Repair/replace.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Oyster buckets observed reused for the storage of food.
Correction: Once the original food contents have been emptied provide approved reusable containers for food storage. Per operator, the contents were staff food. Advised that personal food shall be stored separate from consumer food.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: Trash can not provided in immediate area of back hand sink.
Correction: Provide.
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall paper torn left of fish display at front.
Correction: Repair/remove wall paper.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls not clean at fryer prep table and below front table.
Correction: Clean.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Jacket stored on bottled beverages.
Correction: Relocate jacket so it is separate from food, equipment, utensils, linen, and single service.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Windex stored with roll of butcher paper and tub of fried chicken on prep table shelf.
Correction: Corrected. Store chemicals physically separate from food, utensils, equipment, linen, and single service.
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10/28/2011 | Routine | |
All food temperatures observed are internal.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee used bare hands to shred cabbage for coleslaw.
Correction: There shall be no bare hand contact with ready to eat food. Whas hands and wear single use gloves to handle ready to eat food.
- Food Storage - Clean and Dry Location
Observation: Sheet pan of frozen fish stored on floor in walk-in cooler.
Correction: Store food elevated up off the floor at least 6 inches.
- Equipment - Good Repair and Proper Adjustment
Observation: Upright fish display refrigerator door gasket is torn.
Correction: Repair/replace.
- Equipment - Cooking and Baking Equipment
Observation: Upper interior of microwave oven at back area not clean.
Correction: Clean.
- Hand Drying Provision (corrected on site)
Observation: Paper towels not provided at hand sink closest to cook line.
Correction: Ensure hand sinks are stocked with paper towels.
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall paper peeling left of fish display.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall next to prep table right of fryers not clean.
Floor below fryers not clean.
Correction: Clean.
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07/07/2011 | Routine | |
All temperatures are internal unless otherwise noted
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Hush puppy container not labeled
Correction: Label as to content
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The individual portions of cole slaw are not date labeled
Correction: Label with use by date
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Wood support for freezer near back door is not sealed
Correction: Seal or paint to make surface smooth nonabsorbent and easily cleanable
- Equipment - Good Repair and Proper Adjustment
Observation: Racks in walk in cooler are starting to rust
Correction: Repair/replace
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall by front fish ice display has surface peeling
Correction: Make surface smooth durable and easily cleanable
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03/10/2011 | Routine | |
Restaurant representatives - add corrected or new information about M & A Seafood, 2080 Nickerson Blvd., Hampton, VA 23663 »