All temperatures were taken internally unless otherwise noted.
- Person in Charge
Observation: Establishment does not have a Hampton certified food manager.
Correction: Obtain Hampton registered certified food manager certificate at the Hampton Health Department. Bring proof of completion of serv safe course or equivalent along with a $10.00.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the drive thru milk cooler and deep fat fryer undercounter 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the mechanical dishwasher is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory at the mechanical dish washer.
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
Observation: The wall at office window is not maintained in good repair ( tiles missing)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/07/2016 | Routine | |
All temperatures were taken internally unless otherwise noted
- Jewelry - Prohibition
Observation: Employees wearing jewelry ( watchs and bracelets) on their arms while preparing food.
Correction: 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.
- Utensils - In-Use - Between-Use Storage
Observation: Single service cup stored in ice bin/maker.
Correction: Only use approved equipment with handles to dispense ice.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Tomatoes on the production line for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QAC test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Spray bottles containing sanitizer
Correction: stored by the cash register on food bins were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
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07/08/2015 | Routine | |
All temperatures were taken internally unless otherwise noted
- 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.
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03/11/2015 | Routine | |
EHS observed rust on the door on the ice maker. EHS recommends repairing.
All temperatures were taken internally unless otherwise noted
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand sink across from the three compartment sink. The dispenser was observed broke or not dispensing soap.
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.
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11/24/2014 | Routine | |
All temperatures were taking internally unless otherwise noted.
- Temperature Measuring Devices
Observation: >>The temperature measuring device in the double door cooler located at the deep fat fryer was not properly located in the warmest part of the unit.
>> The temperature measuring device located in the coffee undercounter cooler was not easily readable.
Correction: >>Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
>> Replace
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the double door cooler located at the deep fat fryer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used in the dishwasher was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
1) Top of dish washer
2) Gaskets on double door cooler at deep fat fryer.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the drive thru is being used to clean equipment and utensils. Observed employee rinsing coffee pot parts at sink.
Correction: The handwash facility identified above is to be used for washing hands only
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07/22/2014 | Routine | |
All food temperatures were taken internally. Dish washer was not using the dish washer at the time of the evaluation. All dishes were being wash rinsed and sanitized in the three compartment sink. Spoke with the manager during a phone call and the EHS explained to her the steps to obtain the registered Hampton Certified Food Manager certificate.
- Person in Charge
Observation: The following was observed:
1. There was not a registered Hampton Certified Food Manager, nor was a certificate posted.
2. The operating permit that was posted, expired December 31, 2013 (corrected).
Correction: 1. Obtain a registered Hampton Certified Food Manager certificate.
2. Operator located and posted an updated operating permit dated December 31,2014.
- Sanitizing Solutions, Testing Devices
Observation: There was not a properly working test kit provided in the facility for monitoring the concentration of the Quat chemical sanitizing solutions. The wrong test strips were provided.
Correction: Obtain a Quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The splash guard on the right side of the hand sink was not sealed to the sink.
Correction: Repair.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the ice maker located in the storage room has accumulations of grime and mold.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that will eliminate the possibility of contaminating food.
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03/06/2014 | Routine | |
All temperatures are internal unless otherwise noted.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that apple pies in walk in cooler were not protected from cross contamination because they were not in packages, covered containers, or wrapped.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station located next to the 3 compartment sink is being used to store coffee pots.
Correction: The handwash facility identified above is to be used for washing hands only
- Mops - Drying Mops
Observation: Mops 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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03/22/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed that hamburger patties in the chest freezer were not protected from because they were not in packages, covered containers, or wrapped.
Correction: Prevent biological cross contamination by storing food in packages, covered containers, or wrappings.
- Equipment - Good Repair and Proper Adjustment
Observation: The following door gaskets were in poor repair:
- The walk in cooler door gasket was torn.
- The pull out window door gasket on the frappe cooler was torn.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. The solution was observed at 100ppm.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Non-Food Contact Surfaces
Observation: The top of the ware washing machine is in need of cleaning.
Correction: Clean
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station located next to the flat top grill is being used to store dirty rags.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor grout at the 3 compartment sink is eroding.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops
Observation: Mops 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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12/11/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that apple pies in the walk in cooler, and hamburger patties in the low boy refrigerator were not protected from biological cross contamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: The ice scoop was stored in the ice machine located closest to the drive thru window.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: The burger prep table containing PHF for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Non-Food Contact Surfaces
Observation: Observed that the fanguard on the fan in the kitchen is dirty.
Correction: Clean.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing sink located in front of the 3 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
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09/17/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Person in Charge (repeated violation)
Observation: Certified food managers certificate is expired. Manager has current servsafe certificate.
Correction: Manager needs to register servsafe certificate of completion with the city of Hampton.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The 3 compartment sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean sandwich boxes were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: There is no refuse container at the area immediately adjacent to the hand sink next to the 3 compartment sink.
Correction: Provide a refuse container for the disposal of paper towels at this particular hand sink.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor grouting at the 3 compartment sink is damaged.
Correction: Re-grout floor.
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06/05/2012 | Routine | |
- Person in Charge
Observation: Hampton Certified Food Mangers certificate has expired.
Correction: Operator can mail current Serve Safe certificate with 10 dollar check to Hampton Health Department.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands and change gloves before engaging in food preparation, after adjusting her clothes and may have contaminated his/her hands.
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.
- Temperature Measuring Devices
Observation: There was no thermometer in the frappe machine.
Correction: Provide thermometer.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The 3 compartment sink is separating from the wall.
Correction: Repair.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was in poor repair:
- The walk in cooler door gasket was torn.
- The pull out window door gasket on the frappe cooler was torn.
Correction: Repair.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration @ 400 PPM.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (corrected on site)
Observation: No trash can at the handwashing adjacent to the 3 compartment sink.
Correction: Provide trash can.
- Refuse - Covering Receptacles (corrected on site) (repeated violation)
Observation: The dumpster doors were open.
Correction: Keep closed.
- Lighting, Intensity
Observation: There was a light out in the walk in cooler.
Correction: Replace.
- Physical Facilities in Good Repair (repeated violation)
Observation: The floor tile grout at the 3 compartment sink was eroding.
Correction: Repair.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Spray bottle of equipment cleaner was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Cleaner spray bottles must be located in an area that is not above food, equipment, utensils, linens or single service items.
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02/24/2012 | Routine | |
all food temperatures observed are internal.
dish machine not currently in use per staff. awaiting service.
- Temperature Measuring Devices
Observation: Thermometers not provided inside:
1) smoothie refrigerator
2) pick up window display refrigerator
Correction: Provide thermometers inside these units at the front by the door.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The three compartment sink is no longer sealed to the wall.
Correction: Seal the sink to the wall since it is exposed to splash and seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The equipment are in poor repair:
1) door gaskets torn on overhead freezer
2) walk-in cooler door gasket torn
3) plastic coating eroding on wire basket storing soft serve/shake mix in the walk-in cooler
4) dairy undercounter refrigerator door gasket torn (below oj dispenser
5) door on smoothie refrigerator have been fabricated out of cardboard
Correction: Maintain equipment in good repair.
- Equipment and Utensils - Good Repair and Calibration
Observation: Thermometer inside the grill line undercounter refrigerator is broken.
Correction: Replace the thermometer.
- Single-Service and Single-Use Articles, Use Limitation
Observation: The bulk milk container tube was observed extending more than 1 inch from the chilled dispensing head.
Correction: The bulk milk 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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The interior side walls and upper panel of the ice machine are not clean.
Correction: Clean and sanitize.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) top of dish machine
2) wheels of cookline fryer (see left side)
3) top of hot holding shelves
4) top of french fry display dusty
5) overhead freezer door gasket
6) exterior of self service ice chutes
Correction: Clean.
- Equipment and Utensils, Air-Drying Required
Observation: Food trays were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Front hand sink also used as dump sink (smoothie dumped in sink).
Correction: Hand sinks are for handwashing only. Discard smoothie into trash can.
- Refuse - Covering Receptacles
Observation: Dumpster doors are open.
Correction: Maintain dumpster doors closed when not in continuous use.
- Outer Openings - Protected (corrected on site)
Observation: The rear pick up window was ajar.
Correction: Corrected. Advised employee that window is to remain closed between orders.
- Physical Facilities in Good Repair
Observation: Floor tile grout eroding below three-compartment sink--dish machine.
Correction: Grout.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) wall below three compartment sink
2) litter on floor below pick up window beverage dispenser and cash wrap
Correction: Clean.
- Critical: Toxics - Separation of Toxics
Observation: Chemicals improperly stored:
1) spray bottle of oven cleaner stored hanging on rack storing bacon (on top of grill)
2) esspresso machine cleaner and milk system cleaner improperly stored on top of esspresso machine
Correction: Corrected. Store chemicals physically separate and BELOW food, utensils, equipment, linen, and single service.
- Critical: Toxics - Rodent Bait Stations/Pesticides*
Observation: Rodent bait station is not tamper-resistant--observed two bags of rodenticides on floor--one at coke tank, one in self serve beverage cabinetry.
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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10/25/2011 | Routine | |
All food temperatures are internal unless otherwise marked.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the following refrigerators:
-salad refrigerator
-breakfast ref.
-front display ref.
-bev. air ref. under juice near drive thru.
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 (repeated violation)
Observation: The gaskets on the walk in cooler and salad refrigerator are torn
Correction: Repair
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The ice scoop holder on the front ice bin needs cleaning
Correction: Clean
- Non-Food Contact Surfaces
Observation: The ice chutes at drive thru and lobby ice machines need cleaning
Correction: Clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Box of napkins or single service items stored on floor of storage area.
Correction: Store 6" or more above floor.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sinks was measured at a temperature less than 100°F. Reached 97-98 for a few seconds then began to decline in temp.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor under the drive thru tables are in need of cleaning
Correction: Clean
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03/16/2011 | Routine | |
Restaurant representatives - add corrected or new information about Mcdonald's #22467, 217 Fox Hill Rd., Hampton, VA 23669 »