All temperatures were taken internally unless otherwise noted.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints Beard Guard).
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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food Storage - Clean and Dry Location
Observation: Onions stored on the floor, in the walk-in less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
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12/04/2015 | Routine | |
All temperatures were taken internally unless otherwise noted.
No violation noted during this evaluation. | 05/21/2015 | Routine | |
All temperatures were taken internally unless otherwise noted.
- Person in Charge
Observation: Certified Food Manager certificate has expired.
Correction: Obtain a new certificate at the Hampton Health Department ($10.00 fee)
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation,and before changing gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation and donning a new pair of gloves.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat salad ingredients food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was found in poor repair:
>> Door gasket on upright single door freezer.
>> Proofer door gasket
Correction: Repair or replace.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the kitchen is being used for purposes other than washing hands. Can goods were observed being stored in the sink
Correction: The handwash facility identified above is to be used for washing hands only.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers/ spray bottles were found at the chemical storage rack 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.
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01/21/2015 | Routine | |
All temperatures were taken internally unless otherwise noted.
- Person in Charge (corrected on site)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
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. EHS provided a employee health policy for everyone's review.
- Food - Frozen Food
Observation: Frozen foods not maintained frozen in the upright freezer.(58F)
Correction: Ensure frozen food is maintained frozen. Freezer was recently serviced on September 15, 2014. Operator called the service company back to the store to recheck the freezer. All foods were moved to the walk-in cooler.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following equipment is not sealed to adjoining equipment or wall:
>> Retail area hand sink.
>> Both handsinks located in the kitchen..
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the following equipment is in poor repair:
>> Upright freezer
>> Dough proofer
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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10/15/2014 | Routine | |
All temperatures were taken internally.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by 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 if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus. EHS provided an employee health policy.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the pizza make table undercounter cooler.
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.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of window cleaner was observed not labeled.
Correction: Ensure that all working containers of chemicals are labeled.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: QAC sanitizer being applied to food contact surfaces at the three compartment does not meet the requirements of 40 CFR 180.940. Dispenser was clogged and was not allowing the sanitizer to dispense through the tube.
Correction: Dispensing tubes were taken apart and cleaned out. This allowed the solution to be dispenses properly.
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06/03/2014 | Routine | |
All temperatures are internal unless otherwise noted.
- Food Storage - Clean and Dry Location
Observation: Onions stored on the floor in walk in cooler.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station next to the deep sink is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Lighting, Intensity
Observation: There is a light out above the pizza oven.
Correction: Replace light bulb
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03/13/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- 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: Pizza Racks
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities in Good Repair
Observation: There is a damaged ceiling tile above the 3 vat sink.
Correction: Replace tile.
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12/20/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Observed employee eating food while prepping food and they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may take a break and eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- 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:
>>Oven Racks
>>Pizza pans
Correction: Clean and sanitize these surfaces for food contact.
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08/07/2012 | Routine | |
All temperatures are internal unless otherwise noted. Permit issued for 2012.
- Food Contact Surfaces - Cleanability*
Observation: The pizza slicer has several cracks in it.
Correction: Replace the pizza slicer to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Bearings and Gear Boxes, Leakproof
Observation: Grease or oil from the large mixer is leaking onto the food contact surface of the mixing bowl.
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
Observation: The undercounter make table refrigerator has water pooling inside.
Correction: Repair the refrigerator 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 refrigerator, replace it with one that meets the specifications of 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:
>>Large Pizza racks
>>Carbon build up on bake trays
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The following non food contact surfaces are in need of cleaning:
>>Racks above 3 compartment sink
>>Top of pizza oven
Correction: Clean..
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The wall behind the 3 compartment sink is in need of cleaning. There is some mold build up on the wall.
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.
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04/18/2012 | Routine | |
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Thehandsink located below the hot water heater is not sealed to adjoining equipment or walls. It is beginning to fray.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: Pizza slicer was observed in a state of disrepair and damaged.
>>End caps missing on toxic chemical storage shelf.
Correction: Repair the pizza slicer, and shelves 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 pizza slicer and shelves, replace it with one that meets the specifications of 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: Large Mixer
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The following non food contact surfaces are in need of cleaning:
>>Top of hot holding box
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: The following single service items observed unprotected from contamination:
>>Pizza boxes stored on floor in walk in cooler
>>Sub sandwich containersw stored on the floor in pizza prep area
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Lighting, Intensity
Observation: Light bulb is out underneath vent hood located above pizza oven.
Correction: Replace light bulb.
- Employee Accommodations, Designated Areas
Observation: Observed employees hanging jackets on dry storage racks.
-Employee storing purse on top of bottled water
Correction: Employees should store all personal items in designated areas.
- Physical Facilities in Good Repair
Observation: The following physical structures are not in good repair:
>>Small holes in wall behind mop sink
>>Cracked tiles in front of walk in cooler
Correction: Replace and or repair physical structures
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures are in need of cleaning:
>>Lower walls behind pizza rack storage shelving
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.
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03/16/2012 | Routine | |
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