All food temperatures taken were internal unless otherwise noted.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands after removing gloves used to handle raw food, then had gloves under the raw food handling gloves and kept them on to continue doing food service with non-raw foods.
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.
- Food Storage - Clean and Dry Location
Observation: Sugar in packages stored in a commonly wet or soiled location under the tea machine. Sugar was observed wet from tea spillage.
Correction: Protect food from contamination by storing the food in a clean and dry location.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Many foods in the time slots (sausage,egg) and on the cookline (ham, shell egg, liquid egg) for which time rather than temperature is being used as a control were 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 (repeated violation)
Observation: The temperature measuring device in the Undercounter Lowboy Cooler, Frappe Cooler, and Reach in Display Cooler was not properly located in the coldest part of the unit.
Correction: Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: Walk in freezer has ice building up on coils/air intake, reach-in display has ice built up in the back of unit covering air circulation system (this unit is borderline cold holding), soap dispenser ripped off wall in women restroom, sliding racks paint peeling/ beginning to corrode, and there is a gap in between undercounter lowboy frame and door at seal.
Correction: Repair or replace to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: The following non potentially hazardous food contact surfaces were observed soiled: Beverage dispenser nozzles, large ice machine interior, ice buckets (clean interior, concentrating on interior rim and in crevices- exterior soiled as well).
Correction: Clean the surface at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: in the interior of some cabinets at front counter, beverage dispenser machines at splash zones by nozzles, some lower shelved under tables, interior of meat freezer, some refrigerator gaskets, oven mitt, interior of McCafe refrigerator (corrected during inspection), paper towel dispenser at front, men's restroom counter seal, kitchen handsink at seal, three compartment sink at seal, microwave interior.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes at three compartment sink. A test strip used said 0 ppm chlorine. The sink is normally set up using the automatic dispenser, but since the dispenser was empty am employee manually set up the sink manually and sanitizer concentration was too low/ did not register on test strip.
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. Sink was set up with proper sanitizer concentration.
- Backflow Prevention Device, Design Standard
Observation: Backflow or backsiphonage prevention device not available on threaded faucet at mopsink as required by law.
Correction: Provide a backsiphonage/backflow prevention device on all threaded faucets.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: Grout deteriorating in several areas in back and front of kitchen (wherever sinks, drips and leaks exist), base tiles popped off of wall by door across from three compartment sink, water seeps through floor/ground under sliding storage racks, sealant split at kitchen handsink, metal wall base shield ripped off at wall divider, wall paint peeling behind sliding racks, metal ceiling grid beginning to rust in back dry storage room.
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 noted in need of cleaning: Floors under equipment/counter units in kitchen and drive thru/front of the house area.
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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01/27/2016 | Routine | |
- Person in Charge (repeated violation)
Observation: Permit and certified food manager certificate not posted in public view.
Correction: New copies of documents can be obtained from the Hampton Health Department- Environmental Health Office.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tomatoes on chill rack (48,50*F) and whip cream setting out in holder at room temp (49*F) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: The following surfaces that contact non-potentially hazardous food items were observed soiled with accumulations of grime and debris: Ice bucket interior bottom, fountain drink nozzles have heavy build-up, coffee nozzle.
Correction: Clean the surface at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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07/10/2015 | Risk Factor | |
All food temperatures taken were internal.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following foods were cold holding at improper temperatures: Liquid eggs on ice (51*F), Ham on ice (61*F), Vanilla Ice Milk in Frappe Machine (75*F), Liquid Eggs (47,48*F), Cheese (48*F) Liquid Egg Whites (49*F), Cheese (44*F), and Eggs (46*F) in the low boy refrigeration unit next to the cookline.
Correction: Relocate foods in the cookline lowboy refrigeration unit to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Foods on ice were setting on top of the ice. It is advised that an ice water slurry is made and the containers of food directly sat in this slurry in order to achieve proper temperatures.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The reastroom handsinks caulking has deteriorated on the counter and splashguard and are no longer properly sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: door of lowboy by cookline is misaligned and does not seal, light shields cracked on three light fixtures in kitchen, gaskets are torn on drive thru door gasket and lowboy door gasket, sliding shelving units paint is peeling and some rust forming, ceiling grid is rusting,
Correction: Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment and Utensils - Good Repair and Calibration
Observation: Several plastic food storage containers and lids were cracked and/or chipped.
Correction: Discard, replace or repair to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Single-Service and Single-Use Articles, Use Limitation
Observation: The bulk beverage container tube was observed not cut on the diagonal (45 degree angle).
Correction: The bulk container tube shall be cut on the diagonal to extend no more than 1 inch from the dispensing head to prevent contamination and to allow drainage of the tube.
- Single-Service and Single-Use Articles, Use Limitation
Observation: The bulk beverage container tube was observed extending more than 1 inch from the chilled dispensing head.
Correction: The bulk container tube shall be cut on the diagonal to extend no more than 1 inch from the dispensing head to prevent contamination and to allow drainage of the tube.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: The following surfaces that come in contact with or may come in contact with non-potentially hazardous foods are noted in need or cleaning: nozzles to beverage machines and splash areas of McCafe, Frappe, and orange juice dispensers.
Correction: Clean the surface at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: walk-in cooler shelves, cup inserts, outsides of some dispensing equipment, some refrigeration door gaskets, three compartment sink caulking.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the drive thru beverage station is leaking. Excessive water is under the equipment on the floor. The grout is eroding in that area.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Using Drain Plugs
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: grout is deteriorating in between floor tiles in several areas of the kitchen.
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 walls around the three compartment sink and the floor under the drive thru counters are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/10/2015 | Routine | |
All food temperatures taken were internal, except foods in the front counter display, Frappe Cooler, McCafe Cooler and the drive thru display, all products in these units were commercially packaged and unopened. This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation.
- Person in Charge (repeated violation)
Observation: Certified Food Manager Certificate not posted.
Correction: Post CFM Certificate.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following foods are cold holding at improper temperatures: Liquid Eggs (47,49,50°F) and Ham (50°F) in the walk-in cooler
Correction: Tomatoes (49°F), American Cheeses (65,50°F) in the cookline lowboy. The foods that were in the walk-in cooler came from the cooline lowboy and were discarded. The cookline lowboy gets stocked throughout the day and the breakfast contents gets placed in this cooler in the morning and gets placed back into the walk-in cooler once breakfast is over. The lowboys ambient air temperature not able to achieve proper cold holding temperatures.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: The beverage machine nozzles and the ice machine was observed soiled with accumulations of grime and debris.
Correction: Clean the surface at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory by the kitchen 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
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Milk system cleaner stored with chocolate syrup.
Correction: Containers of chemicals must be located in an area that is not above or with food, equipment, utensils, linens or single service items.
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11/17/2014 | Risk Factor | |
All food temperatures taken were internal except for beverage display units and vanilla ice milk.
- Person in Charge
Observation: Certified food manager certificate not posted in public view.
Correction: Post certified food manager certificate in public view.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Liquid eggs (64°F) cold holding at improper temperatures.
Correction: Liquid eggs set out should be maintained at 41°F in ice, or time control should be implemented.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: The temperature measuring device in the more than one unit was not properly located in the coldest part of the unit. There was no temperature measuring device located in the lowboy or McCafe unit.
Correction: Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following equipment is not sealed to adjoining equipment or walls:
>>Restroom handsinks
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 door gasket to the drive thru refrigerator is torn
>>Shelving unit above 3 compartment sink rusting
>>Shelving unit by back door rusting
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Good Repair and Calibration of Thermometers (repeated violation)
Observation: Two thermometers are not accurate in refrigeration units.
Correction: Repair or replace.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the beverage dispenser nozzles (corrected during inspection) and the interior back panel of ice machine has accumulations of grime and debris.
Correction: Clean the surface of the equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the lowboy, fry freezer door gaskets, shelves in the walk-in cooler, shelf under front counter cabinets has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatories 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
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
>>Grout deteriorating in several areas of kitchen
>>Tile coving popping out under 3 compartment sink (no longer properly sealed to the wall)
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: Floors under equipment noted in need of cleaning in kitchen and floors under back shelf in walk-in cooler are soiled with a wet substance.
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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07/17/2014 | Routine | |
All food temperatures taken were internal.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheese (44°F) and canadian bacon (44°F) cold holding at improper temperatures in the prep lowboy refrigeration unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. These foods were placed in the very front of unit, other foods that were in the back of unit were at the proper temperatures.
- Temperature Measuring Devices - Food
Observation: There is no food temperature measuring device located in the drive thru beverage air undercounter refrigeration unit, both undercounter units below McCafe machine, and 2 door undercounter refrigerator behind cashier counter.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use. Place thermometer in the front of units, or warmest section of the unit.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following equipment is not sealed to adjoining equipment or walls:
>>Both restroom handsinks
>>Handsink beside front cashier counter
>>Handsink by back drive-thru window
>>Mopsink backsplash not sealed on left side
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged:
>>Paint peeling from sliding shelving units for single service items
>>Shelving unit for clean pans is rusting
>>Overhead shelf at back door rusting
Correction: Repair 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: The door gasket to the front drive-thru undercounter refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Ice machine interior back panel is soiled and ice scoop in bin.
Correction: Clean the surface of the equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>>Shake machine cabinet doors has sticky spill on doors
>>Walk-in cooler racks soiled
>>Drive thru undercounter refrigeration unit interior and gasket is soiled
>>Interior of 2 of the 5 cabinets behind front register are soiled
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Backflow Prevention, Air Gap*
Observation: There is no backflow device observed on the mopsink y-valve with a hose connected to it. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into system and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap, or install a backflow prevention device.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory by 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
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
>>Grout is deteriorating in between tiles in kitchen
>>Several tiles are damaged in kitchen
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:
>>Floor of walk-in cooler and freezer
>>Floors under grill, fryers, and under front drive thru cabinets
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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03/17/2014 | Routine | |
All food temperatures taken were internal. Post employee health symptoms and illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Liquid eggs (58°F) and liquid egg whites (53°F) cold holding at improper temperatures in the carrier cooler.
Correction: Corrected by discard, foods stored in unit will be relocated to another unit capable of holding temperatures at 41°F, or lower.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the salad low-boy and frappe 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 door gasket to the of refrigeration unit where eggs and cheese are stored on the cook line is in poor repair. Unit is unable to close properly and maintain proper cold holding temperatures.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Good Repair and Calibration of Thermometers (repeated violation)
Observation: Observed food thermometers broken in walk-in cooler and in service area reach-in unit.
Correction: Replace.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:
>>Beverage machines on front line
>>Gaskets to refrigeration unit
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items on shelf observed unprotected from contamination in contact with bags filled with garbage stored beside shelf.
Correction: Corrected, shelf was moved.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the grill is being used for purposes other than washing hands. Grease scraper stored in sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair
Observation: Handsink near grillis not operational.
Correction: Repair and maintain all plumbing components and fixtures.
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the back drive-thru window is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The wooden floor material located in the shed in not sealed and does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent.
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the servive area in front of 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
- Physical Facilities in Good Repair (repeated violation)
Observation: The following items are in need to repair:
>>Light shield in kitchen cracked
>>Tile missing in dry goods storage area
>> Floor tile grout eroded in several areas of the kitchen.
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: Floors located by grease tanks, and floors of walk-in freezer and cooler in the noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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09/09/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Person in Charge (repeated violation)
Observation: The Certified Food Managers Certificate and the Operator's permit is not on display.
Correction: Post the Certified Food Managers Certificate and the Operator's permit in plain view.
- Good Repair and Calibration of Thermometers (repeated violation)
Observation: The following thermometers are damaged:
>> The salad double door refrigerator adjacent to the fryer cabinetry.
>> The front line double door refrigerator.
Correction: Replace.
- Refuse - Using Drain Plugs
Observation: The recycle bin drain plug is missing.
Correction: Contact waste company and have drain plug replace.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The interior of the outside storage where paper products are stored is unsealed wood.
Correction: When upgraded, the interior must be durable, smooth, easy to clean and non absorbable.
- Dressing Areas and Lockers - Designation
Observation: An employee's personal container of hand lotion was observed being stored on the counter at the drive thru.
Correction: Employee personal items must be stored in the designated employee accommodation area.
- Physical Facilities in Good Repair (repeated violation)
Observation: >> The floor grout has eroded in multiple areas of the kitchen.
>> There are multiple cracked floor tiles in the food prep area.
>> There is a ceiling tile out of place above the make line handwashing sink.
Correction: 1) Re-grout floor.
2) Replace cracked floor tiles.
3) Adjust ceiling tile.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: A disinfectant spray bottle is being stored on the splash guard of the front handwashing sink.
Correction: Store chemicals in their own designated area away from food and equipment.
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03/05/2013 | Routine | |
Food temperatures observed are internal.
2013 Permit issued
- Person in Charge
Observation: Hampton Certified Food Manager's (CFM) certificate and the permit to operate are not posted.
Correction: Post the CFM certificate and the permit to operate in public view.
- Hair Restraints - Effectiveness
Observation: Employee 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. 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
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Temperature Measuring Devices
Observation: Thermometers not provided inside:
1) the frappe refrigerator
2) display refrigerator at the pick up window
Correction: Provide a thermometer in the units at the front by the door.
- Sanitizing Solutions, Testing Devices
Observation: Quaternary ammonia test strips could not be located (one set was moisture compromised).
Correction: Provide quaternary ammonia test strips.
- Good Repair and Calibration of Thermometers
Observation: Thermometer inside the undercounter salad refrigerator is broken.
Correction: Replace the thermometer.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: 1) The splatter area of the McFlurry machine is not clean.
2) The underside of the shelf above the dressings are not clean.
Correction: Clean.
- Non-Food Contact Surfaces (repeated violation)
Observation: Front counter display refrigerator door gaskets are not clean.
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Fryer filter not stored protected.
Correction: Cover the fryer filter when not in use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Food containers on the rack adjacent to the walk-in cooler are not stored protected
Correction: Store the food containers inverted.
- Plumbing System Maintained in Good Repair
Observation: The hot water at the front hand sink abruptly cuts off.
Correction: Repair.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: Trash can not provided in the immediate area of the hand sink adjacent to the cash collection window.
Correction: Provide a trash can.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: Shed outside with single service is unsealed wood garden shed
Correction: Shed to be upgraded in future with metal shed or maintain single service items in building
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor tile grout eroded in several areas of the kitchen.
Floor tiles popped up below french fry fryer.
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Small section of floor below grill has some grease accumulation.
The floor below the pick up window beverage counter is not clean.
Correction: Clean.
- Critical: Toxics - Rodent Bait Stations/Pesticides*
Observation: Rodent bait station (bag) below the soda syrup rack is not covered and tamper-resistant
Correction: Contain rodent bait in a covered, tamper-resistant bait station. Open bait stations may result in the spillage of the poison being used.
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11/15/2012 | Routine | |
recommend fry person where gloves since fries may brush fingers as they are scooped and placed into the fry dump station
- Person in Charge
Observation: manager is not registered as a City of Hampton food manager
Correction: advised manager to register . Will mail the flyer to manager . Management has changed since last inspection
- Critical: Hands - When to Wash* (corrected on site)
Observation: >> hands not washed as required when in contact with source of contamination ( shaking hands / touching face - hair )
Correction: hands are to be washed whenever they come in contact with source of contamination
- Critical: Eating, Drinking, or Using Tobacco*
Observation: >>multiple personal beverages located on and above food service surfaces
>> observed employee chewing gum
Correction: >> personal beverages are to be in the crew corner or on lower levels only ( if approved by GM / corporate managment )
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: corn salsa in walk in refrigerator was not covered
Correction: cover all prepared product in all refrigeration units
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food - Frozen Food
Observation: wall mounted freezer malfunctioning -- -thawing and food stuffs within soft to touch ( several but not the majority )
Correction: advised manager who instructed staff to put into walk in freezer and then manager called for service
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: >>>canadian bacon in walk in ref, at 43
pasteurized egg quart in walk in at 47
opened sheet of egg folds in walk in at 43 .
Other product in walk in was ST and IT < 41
THe products that were above 41 had been piled - thrown at the pancakes in walkin
>> sliced tomatoes on sandwich assembly line were 55 . No time reference noted for product though staff present knew was a 4 hour use period
Correction: >>product was still above 41 4 hours after breakfast ended .
Product may have been out at ambient temperature during the breakfast period and did not cool to < 41 . Product was thrown out
>> use time wheel to document 4 hour use period for tomatoes
- Temperature Measuring Devices (repeated violation)
Observation: thermometer not present at the door of the customer service line refrigeration unit
Correction: provide thermometer accurate to 2 degrees at the door
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: ladies restroom handsink counter top and side splash are not sealed
Correction: seal the counter top and side splash in a smoothly seamed manner
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: wall mounter freezer gasket in poor repair ( split )
wall mounted freezer has significant ice build up
kick plate missing drink refrigeration unit
Correction: replace damaged gasket wall mounted freezer
defrost wall mounted freezer
restore missing kick plate on refrigeration unit
- Equipment and Utensils - Good Repair and Calibration
Observation: mirror panel behind fry dump station is cracked ( multiple )
Correction: replace the mirror panel
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: interior panel ice machine lower edge is dirty
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
>> the front customer service line upright ref. gasket
>> the hot water heater drain pan
>> the lids of the tea containers
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: fryer filtering unit not protected
Correction: protect with clear plastic drap over filtering unit
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: cups and lids coffee area stored unprotected on under counter ref,
cartons and styrofoam improperly stored
>> coffee filters not protected
>> clear plastic sheeting roll on floor
Correction: >> cups / lids to be in dispenser or in plastic sleeves
>> store styrofoam trays and cartons with food contact side down >> coffee filters to be in covered washable container or in plastic bag they come in folded over
>> store clear sheeting roll > 6 inches off floor
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Indoor Areas - Surface Characteristics
Observation: shed outside with single service is unsealed wood garden shed
Correction: shed to be upgraded in future with metal shed or maintain single service items in building
- Outer Openings - Protected (repeated violation)
Observation: rear drive through window holds open --- not self closing
Correction: window to be self closing
- Hand Drying Provision
Observation: paper toweling out at the coffee - drive thru handsink
Correction: provide paper toweling at the handsink
- Physical Facilities in Good Repair (repeated violation)
Observation: small holes in wall left of ice machine
>> mop curb edge broken off
>> mop curb drain screen missing
>> floor drain screen not in place at the back wall ( by back door ) at soda syrup line
Correction: seal holes in wall
replace mop curb or repair edge
restore floor drain / mop curb drain screesn to position
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: floor dirty and greasy cookline and coffee - drive thru and fry line
Correction: clean floor
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: faucet caps missing ladies restroom
Correction: restore caps to position
- Critical: Pests-Controlling Pests*
Observation: numerous flies present
Correction: to diminish flies keep the drive thru windows maintained in operation as self closing
|
07/19/2012 | Routine | |
all food temperatures observed are internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, and proper installation of laundry facilities
- Jewelry - Prohibition (corrected on site)
Observation: Employees wearing jewelry on their arms and hands while preparing food (employee wearing dangling charm bracelet while handling food).
Correction: Corrected. Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometers not provided or are improperly placed in:
1) cookline display refrigerator
2) frappe refrigerator
3) front counter display refrigerator (installed on back wall)
Correction: Provide thermometers inside these units at the FRONT by the door.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Cookline hand sink not sealed to the wall.
Correction: Seal the sink to the wall.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Bottom door gasket of cookline display refrigerator is torn.
Correction: Repair/replace.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The following food contact surfaces are not clean:
1) underside of shelf above dressing table
2) pick up window ice chute
3) at least two soda nozzles at pick up window
Correction: Clean and sanitize these areas.
- Non-Food Contact Surfaces
Observation: The bottom door gasket of cookline refrigerator is not clean.
Correction: Clean.
- Sewage - Other Liquid Wastes and Rainwater
Observation: Condensate drain line below centerline at front counter is dripping on to the floor.
Correction: Re-position drain tube to be directly over the floor drain.
- Outer Openings - Protected (repeated violation)
Observation: Back pick-up window is not completely self-closing.
Correction: Routinely monitor windows so that they can be adjusted as often as needed. Instruct staff how to properly operate the windows so they close by themselves.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) floor tile grout eroded in multiple areas
2) base tiles are off the wall below employee coat storage
3) base tile missing at partition next to curbed mop sink (work order placed)
4) sections of floor in walk-in cooler corroded
5) holes in wall at cookline hand sink
6) floor tile damaged below french fry fryer
7) floor drain cover missing below center line
8) floor drain cover not secured in curbed mop sink
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate potential pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors are not clean:
1) around RTI (appears to be something leaking)
2) below chicken fryers (along back wall)
3) some litter on floor below pick up window beverage counter
Correction: Clean.
- Mops - Drying Mops
Observation: Mop not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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02/22/2012 | Routine | |
all food temperatures observed are internal.
2012 permit issued
- Person in Charge
Observation: Hampton Certified Food Manager certificate and permit to operate is not posted in public.
Correction: Post the certificate and permit in public view.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths 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* (corrected on site)
Observation: Shell eggs in display refrigerator (were out on prep table as EHS entered) cold holding at 55*.
Correction: Corrected. Advised to cold hold the eggs in the refrigerator at or below 41* OR operator may leave a working amount of eggs on table provided the time they were removed from the refrigerator is being tracked/labeled. The eggs shall be used or discarded within 4 hours from that time.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) Breakfast/grill display refrigerator door gasket torn (see bottom door).
2) Storage racks beginning to corrode where paint is worn/peeling.
3) Ice build-up observed in overhead freezer.
4) cookline hand sink is cracked in multiple areas.
Correction: 1) Repair/replace the gasket.
2) Repair/resurface as needed.
3) Defrost and clean.
4) Repair/replace the hand sink.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Underside of shelf above dressing table not clean.
Correction: Clean and sanitize the surface.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) underside ledges of bottom of grills
2) interior cabinetry below french fry display
3) undercounter coffee refrigerator door gasket
Correction: Clean.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the cookline is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only. Sink cleaned.
- Outer Openings - Protected (corrected on site) (repeated violation)
Observation: Both pick-up windows are not completely self-closing.
Correction: Service tech currently on premises (called during evaluation) to adjust windows. Routinely monitor windows so that they can be adjusted as often as needed. Instruct staff how to properly operate the windows so they close by themselves.
- Lighting, Intensity
Observation: Lighting insufficient in walk-in cooler (overhead fluorescents are flickering/very dim).
Correction: Replace the bulbs to provide sufficient light inside the unit.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) floor tile grout eroded in multiple areas
2) ceiling leaking in kitchen--work order placed and maintenance called (not leaking over food, equipment, utensils, linen, or single service)
3) base tile missing at partition next to curbed mop sink (work order placed)
4) sections of floor in walk-in cooler corroded
5) holes in wall (other side of door to storeroom)
6) floor tile damaged below french fry fryer
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate potential pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors are not clean:
1) area between grills (solidified grease present)
2) below fryers (greasy)
3) pick up window beverage counter (litter)
4) floor towards back wall has litter below front counter cup dispenser
Correction: Clean.
- Pests - Controlling Pests* (repeated violation)
Observation: Few flies present in the foodservice area and dining room.
Correction: Use approved methods to control pests in the facility and ensure the pick up windows are fully operational.
|
10/18/2011 | Routine | |
All food temperatures observed are internal.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Open carton of liquid egg in the walk-in cooler cold holding at improper temperatures (60*).
Correction: Corrected by discarding. The carton of liquid egg was out during breakfast operation and returned to walk-in cooler after breakfast service completed. Once a potentially hazardous food is removed from refrigeration and left out at room temperature, time is to be used as a public health control for disease prevention i.e. the time the product is removed from the refrigerator shall be labeled AND any remaining product left up to 4 hours shall be discarded (NOT RETURNED TO THE REFRIGERATOR).
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Soft serve and shake mix in hopper at 45 and 46*, respectively.
Correction: Maintain soft serve and shake mix at or below 41* in the hopper.
- Temperature Measuring Devices
Observation: Thermometer improperly located in the front counter display refrigerator.
Correction: Locate the thermometer at the warmest part of the unit i.e. at the front by the door.
- Temperature Measuring Devices
Observation: Thermometer not provided inside the cookline display refrigerator.
Correction: Provide a thermometer inside the unit at the front by the door (warmest part of unit).
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1)Breakfast/grill display refrigerator door gasket torn (see bottom door).
2) Storage racks beginning to corrode where paint is worn/peeling.
3) The breakfast/grill display has ice build up around the fan unit causing the unit to hold at 50*.
4) cookline hand sink is cracked in multiple areas.
Correction: 1) Repair/replace the gasket.
2) Repair/resurface as needed.
3) Service/repair unit so that it is holding at or below 41*.
4) Repair/replace the hand sink.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: The quaternary ammonia sanitizer solution in the three-compartment sink is too high (at least 400 ppm).
Correction: Corrected to 200 ppm by diluting solution with ice. Discontinue using HOT water to dispense sanitizer. Water temperature should be 70*/tepid/lukewarm.
- Non-Food Contact Surfaces
Observation: The food contact surfaces are not clean:
1) interior of fryer cabinetry ledges
2) top of french fry hot holding unit
Correction: Clean.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Employee rinsed off grill spatula in the hand sink.
Correction: Hand sinks are for hand washing only. Ensure in-use utensils are washed, rinsed, and sanitized at least once every 4 hours and when they need cleaning to use the three-compartment sink. Have a back up utensil ready.
- Outer Openings - Protected
Observation: Cash wrap pick up window is being held open between orders and when returning change to guest. Also, it does not close completely by itself.
Correction: Instruct employees to discontinue holding the window open while returning change/running credit cards and between guests. Adjust the self-closing device so the window closes securely by itself.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor tile grout eroding in multiple areas
Correction: see: grill line, fryers, t
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors are not clean:
1) small area between grills (solidified grease present)
2) ice machine
3) pick up window beverage counter
4) centerline
Correction: Clean.
- Pests - Controlling Pests*
Observation: Flies present in kitchen and dining room and fruit flies present at soda syrup rack adjacent to back door.
Correction: Use approved methods to control pests in the food facility. Discontinue holding the drive thru windows open and ensure floors and surfaces adjacent to soda syrup rack are maintained clean and free of debris, particulary any decomposing food debris that may be present.
|
07/12/2011 | Routine | |
all food temperatures observed are internal.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site) (repeated violation)
Observation: Several 4:1 burgers were cooked to 147-150*.
Correction: Corrected. Cook ground beef to at least 155*. The top plate cover was in poor repair and may have contributed to improper cooking temperatures.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following potentially hazardous foods (phfs) are observed:
1) carton of liquid egg at 63*
2) butter blends at pick up window at 65*
3) sausage gravy in walk-in cooler at 62*
Correction: Corrected by discarding. Cold hold phfs at or below 41*. Advised if the 4 hour rule is to be used, written procedures shall be provided and products shall be LABELED with the time they were removed from refrigeration. Any product remaining at the end of 4 hours from the labeled time shall be DISCARDED.
- Equipment - Good Repair and Proper Adjustment
Observation: Top plate (teflon cover) to one of the top platinum grill is torn and has substantial carbon build up.
Correction: Corrected by replacing. Advised to replace the cover as often as necessary to aid in proper cooking temperatures of the food.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Breakfast/grill display refrigerator door gasket torn (see bottom door).
Correction: Repair/replace the gasket.
- Equipment - Good Repair and Proper Adjustment
Observation: Storage racks beginning to corrode where paint is worn/peeling.
Correction: Repair/resurface as needed.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: The quaternary ammonia sanitizer in the three compartment sink is too strong--observed at 400 ppm.
Correction: Corrected to 200 ppm. Manufacturer specification indicate concentration shall be 200 ppm. The water is too hot and reacts with the chemical. Solution was half drained and cool water added to provide safe concentration. DO NOT USE HOT WATER to dispense sanitizer.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Build up observed on at least 2 soda nozzles of the pick up window drink dispenser.
Correction: Clean and sanitize the nozzles.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces are not clean:
1) interior back ledges of chicken fryer
2) interior french fry hot holding cabinetry
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Case of cups stored on the floor.
Correction: Store single service elevated up off the floor.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Dirty wiping cloth stored in the grill line handsink.
Correction: Handsinks are for handwashing only. Relocate the cloth to the "soiled bucket.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures is in poor repair:
1) base tiles no longer sealed to the wall in the training area
2) floor tile grout eroding in multiple areas
Correction: see: grill line, fryers, three-compartment sink, pick up window, mop sink
3) floor tile damaged at storeroom rack track,
4) paint on door to storage area is chipping/peeling
5) floor tile damaged below french fry fryer
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors are not clean
Correction:
1) below both sets of fryers
2) below pick up window beverage counter
3) below the grill--grease accumulation
|
03/16/2011 | Routine | |
all food temperatures observed are internal.
- Equipment - Good Repair and Proper Adjustment
Observation: Bottom door gasket of display refrigerator is torn.
Correction: Repair/replace.
- Equipment and Utensils - Good Repair and Calibration (corrected on site)
Observation: Coffee refrigerator thermometer hard to read (condensation).
Correction: Corrected. Ensure thermometers are in good repair.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Splatter area of McFlurry machine not clean.
Correction: Clean and sanitize.
- Non-Food Contact Surfaces
Observation: 1) fryer handles not clean
2) backside of fryer cabinetry not clean.
Correction: Clean.
- Hand Drying Provision (corrected on site)
Observation: Paper towels not provided at the front counter handsink (dispenser either clogged or empty).
Correction: Corrected. Ensure paper towels are stocked and available at all handsinks.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures is in poor repair:
1)floor tile grout eroding in multiple areas
Correction: see: grill line, fryers, three-compartment sink, pick up window, mop sink
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor below french fry fryer
2) floor below french fry hot hold
3) ceiling tile above sandwich station
Correction: Clean.
|
12/06/2010 | Routine | |
All food temperatures observed are internal unless otherwise noted. Cleaning appears to have improved since last evaluation. Continue efforts in maintaining facility clean and in good repair.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Front counter employee chewing gum while packing orders.
Correction: Corrected. No gum chewing in any of the foodservice areas.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Chlorine less than 50 ppm in the wiping cloth bucket.
Correction: Maintain chlorine solution 50-100 ppm. Advised to use tepid or lukewarm water and NOT HOT WATER since hot water will expedite rapid dissipation of chlorine.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site) (repeated violation)
Observation: The 10 to 1 beef patties were not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the meat to heat all parts to 155°F or above for 15 seconds, 145°F for 3 minutes, 150°F for 1 minute, or instantaneously at 158°F. After cooking two rounds, manager observed settings on the grill pad were incorrect and made the necessary adjustments. Once adjusted the meat was reaching internal cook temperatures of over 190*.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: Thermometer not provided inside the smoothie refrigerator.
Correction: Corrected. Ensure all refrigerators storing potentially hazardous foods have a thermometer inside the unit located at the FRONT by the door.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The food contact surfaces are not clean:
1) both drink dispenser ice chutes
2) McFlurry machine splatter area
Correction: Clean and sanitize these surfaces.
- Outer Openings - Protected (repeated violation)
Observation: Both drive thru windows are not self-closing.
Correction: Adjust/install self closing devices on the windows to prevent/minimize pest entry. Failure to address no later than 12/31/2010 may result in permit not being issued for 2011.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient in the area of the storage racks.
Correction: In the event of a change in ownership or remodel, the lighting shall be upgraded in accordance with the current food regulations
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures is in poor repair:
1) base tiles no longer sealed to the wall in the training area
2) floor tile grout eroding in multiple areas
Correction: see: grill line, fryers, three-compartment sink, pick up window, mop sink
3) floor tile damaged at storeroom rack track
4) paint on door to storage area is chipping/peeling
5) base tiles damaged behind bun racks right of the fryer
6) lower left door frame corroded and trim missing adjacent to the three-compartment sink
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor below french fry fryer (grease)
2) ceiling tiles stained above cookline
Correction: Clean.
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09/01/2010 | Routine | |
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