All food temperatures observed are internal. City of Hampton requires at least one full-time certified food safety manager at the food facility and to register as such with the Hampton Health Department. The Hampton Certificate shall be posted in public view. EHS returned to food facility 3/28/2016 at 10:35 am to review report with PIC. EHS observed the reach in refrigerator and containers of cheese were relocated to bottom two shelves. Internal temperatures observed: shredded cheese at or below 41*, ham at 39*, sausage at 40*.
- Critical: Demonstration of Knowledge*
Observation: The person in chage (PIC) was not able to demonstrate knowledge in food safety as it pertains to their duties and was not a certified food protection manager .
Correction: Provide a certified food protection manager or ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. Hampton City Code requires the food facility to have at least one full time certified food protection manager who is repsonsible for training all food staff in food safety as it relates to their duties.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Cup used to dispense sauce stored in the sauce contents.
Correction: Provide a handled utensil to dispense the sauce and store the handle OUT of the food contents or use the cup once (with gloved hand) and then discard (if single service) the cup or relocate to the three compartment sink.
- Gloves - Use Limitation (corrected on site)
Observation: Soiled gloves were stored on the storage racks.
Correction: Single use gloves shall be used for only one task and discarded when damaged or soiled.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pepperoni (45*) and meatballs (43-44*) stored on the bottom shelf of the Norlake refrigerator and garlic and oil mixture for garlic knots (78*) are cold holding at improper temperatures
Correction: See item 31 section 1450--the unit is overstocked. Cold hold potentially hazardous/time-temperature control for safety (phf/tcs) foods at or below 41*. Advised that garlic and oil shall be stored refrigerated or a written time as control policy shall be provided to ensure a WORKING AMOUNT of garlic and oil held in the temperature danger zone (41*-135*) shall be discarded within 4 hours from removal from the refrigerator or preparation.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Ready to eat sliced tomatoes were not discarded with 7 days of preparation. When PIC was asked how long ready to eat foods are held the answer was three weeks.
Correction: Discard ready to eat foods that have not be sold or consumed within 7 days of preparation.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: 1) Soda syrup boxes are stored on bare wood pallet.
2) Cups stored on paper napkins at fron counter.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Paint the wood pallet and discontinue storing cups on the paper napkins.
- Cooling, Heating, and Holding Capacities
Observation: The Norlake refrigerator was overstocked (multiple containers of cheese stored on middle and upper shelves appear to be blocking air flow to lower shelves) and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness. Correction in progress. Suggest discontinue panning so many containers of cheese at one time and also storing the containers on the lower shelves for proper air circulation.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
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
- Temperature - Food Temperature Measuring Devices - Provided
Observation: A food thermometer is not provided or could not be located.
Correction: Provide a tip-sensitive (i.e. digital) food thermometer to measure the internal food temperatures of phf/tcs foods.
- Equipment - Good Repair and Proper Adjustment
Observation: The right vent cover of the pizza make table is not in place.
Correction: Install.
- Good Repair and Calibration of Thermometers
Observation: Thermometer inside the pizza make table is broken/not accurate.
Correction: Repair or replace thermometer when they are no longer accurate or in working order.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination--see clam shells and plates at front counter near pizza oven.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Kitchenware and Tableware (repeated violation)
Observation: Single-service forks and knives at the self service counter are not displayed or dispensed so that the food- or lip-contact surfaces are protected from contamination.
Correction: Store the forks and knives with the handles upwards so the food- or lip-contact surface are protected from contamination.
- Backflow Prevention Device, Design Standard
Observation: The backflow or backsiphonage prevention device installed on the mop sink faucet is not identified as meeting standards set by the American Society of Sanitary Engineering--the atmospheric vacuum breaker on the faucet is not designed to protect a water system under continuous pressure.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Hand sink next to the three compartment sink is inaccessible since dirty dishes were stored in the basin.
Correction: The hand sink shall be accessible at all times during operation. Discontinue storing items in the basin.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand sink adjacent to the three compartment sink.
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: Paper towels not provided at the back hand sink since the automatic paper towel dispenser is not dispensing towels.
Correction: Provide a supply of paper towels at the hand sink. Check the battery and replace if needed.
- Physical Facilities in Good Repair
Observation: Holes observed in the wall below dough prep table.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The physical structures are not clean:
1) floor below reach in refrigerators (minimal to moderate food debris)
2) wall near floor mixer
3) wall below kitchen pass through window
4) wall below dough prep table
5) lwere wall below green rack (ketchup splatter)
Correction: Clean.
|
03/25/2016 | Routine | |
Permit issued
- Cooling Methods
Observation: The methods used for cooling pizza sauce were not adequate.
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. Suggested pre-chilling cans of sauce in the refrigerator for at least 24 hours prior to mixing. Another option would be to have the sauce and recipe scientifically analyzed to render the food a non-phf/tcs food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following potentially hazardous/time-temperature control for safety (phf/tcs) foods are cold holding at improper temperatures: 1) on pizza rail top portions of ham (46-50*) and meatballs (50*) 2) pizza sauce in reach-in refrigerator adjacent to hand sink.
Correction: Cold hold phf/tcs foods at or below 41*. Discontinue over filling the food containers on the rail since the top portion will not hold at or below 41*. Discussed pizza sauce and cooling methods (see 810). Thermostat turned down on rail unit.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination--forks at self service countered stored with food contact surface upwards.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination. Store utensils with the handles presented to the guest.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor below keg cooler not clean.
Correction: Clean.
|
07/02/2015 | Routine | |
Opening inspection conducted. An interim permit is issued and will expire on or about July 2, 2015. All above violations shall be corrected prior to formal permit issuance. Display refrigerator at front counter awaiting part for repair at door contact. Splash shield may be needed at front hand sink if food will be stored or prepped in that area.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: Trash can(s) not provided at all hand sink(s).
Correction: Provide a trash can at all hand sinks.
- Lighting, Intensity
Observation: Lighting insufficient at front prep/counter (measured 21 foot candles).
Correction: Provide at least 50 foot candles. Suggested increasing light bulb wattage.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Provide a mop rack to hang mops to dry.
|
06/05/2015 | Routine | |
This was a preliminary inspection in which the following were observed:
1) provide handwashing signage at the front and back area hand sinks notifying employees must wash hands
2) provide tip sensitive food thermometer
3) Provided trash cans in the immediate areas of hand sinks
4) Install mop rack for mops and broom storage
5) Provide self closing device on rest room door.
6) Provide non-smoking signage in conspicuous areas
7) Ensure display refrigerator cold holding at or below 41* and defrost cycles are timed properly
Notes:
1) Ensure staff wash, rinse, and sanitize at the three compartment sink from right to left basin since soap dispenser above far right basin which is next to handsink and splashguard present not sufficient to protect clean and sanitized food contact surfaces from splash contamination.
2) If water at mop sink to stay once chemical dispensers and y-valve installed must install dual check valve with a vent at hose bibb since AVB is not designed for continuous use under pressure.
3) If walk-up window to be used must hard wire air curtain to automatically come on when window is open or install a self-closing device.
4) Clean and sanitize surfaces of floor mixer
5) address employee health policy--EHS to email guidance documents.
Follow up to ensure display refrigerator cold holding <- 41*. Once verified EHS can issue interim permit.
No violation noted during this evaluation. | 06/04/2015 | Pre-Opening | |
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