- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) deli meats (several packages) and cooked pork in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. When commercially deli meat packages are opened mark with a 7 day discard date.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site) (repeated violation)
Observation: The raw and/or undercooked burgers and steak provided on the menu do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
|
01/29/2016 | Risk Factor | |
All food temperatures taken were 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—for schools}.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use drinking stored in a manner that may contaminate food and food contact surfaces. The beverage is stored directly on the cutting board where foods are prepped.
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.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Saran wrap was placed on a container of food that was still hot and placed in the refrigerator. Saran wrap does not allow the heat to escape and foods do not properly cool.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) lunch meats (3 packages) in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The undercooked burgers provided on the menu do not provide a disclosure/identification statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment Compartments, Drainage (repeated violation)
Observation: The keg cooler's has pooling water on the interior floor of unit.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged: microwave has peeling paint and rust in interior of unit, lower prep table shelf rusted, keg cooler rusting near bottom exterior of unit.
Correction: Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in dish room not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected
Observation: The following outer opening of the food establishment is not protected against entry of insects and rodents: front door, both side doors.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
|
09/24/2015 | Routine | |
All food temperatures taken were internal. Clean pallets and inside of beer coolers. Microwave needs to be replaced due to rust.
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—for schools}.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sour Cream (49*F) cold holding at improper temperatures in the 1st homestyle refrigerator. This unit was not holding any other potentially hazardous foods (PHF's) at the time of the inspection, a temperature of margarin was taken and was 48*F. There is reason to suspect that this unit is unable to keep foods at proper temperatures and should not be used to store PHF's until it is serviced and cold holding foods at 41*F, or lower.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked burgers are provided on the menu without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment Compartments, Drainage (repeated violation)
Observation: The bar keg cooler has standing water inside of the unit.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. A digital thermometer is recommended.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a precision chlorine test kit if using bleach as a sanitizer so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The waste oil container is stored on absorbent material (gravel/dirt).
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The outdoor refuse container is stored on absorbent material (gravel/dirt).
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. All outer opeings are not self closing.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
|
05/27/2015 | Routine | |
All food temperatures taken were 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—for schools}.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) beans and cooked hamburger in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site) (repeated violation)
Observation: Undercooked burgers is/are provided on the menu without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. A digital thermometer is recommended.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine precision test kit if you use bleach or a QT-40 test kit if you use quat tablets 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 (repeated violation)
Observation: The restroom handsinks are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment was noted in need of cleaning: shelving units in kitchen, interior floor of beer and keg coolers, in between cooking equipment grease build up, some dust on hood ceiling and lights, and floor pallet.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in kitchen fixture and in some refrigerators and freezers are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment does not have self closing doors.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: ceiling to the left of cookline and in restroom hallway has peeling paint, paint peeling from bar counter, front door threshold damaged and doorway to hallway has trim broken and hole in the bottom of the wall.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Small holes in the wall should be filled and painted over.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under cookline 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.
|
02/06/2015 | Routine | |
All food temperatures taken were internal. The front and back door need to have a self closing mechanism installed (can be purchased at local hardware store for cheap).
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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
|
10/22/2014 | Risk Factor | |
All food temperatures taken were internal. There are small holes in the prep table that need to be sealed.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked foods are provided on the menu without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the bare wood blocks of wood behind the cookline and hand sink is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices
Observation: The temperature measuring device in the refrigerators was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment Compartments, Drainage
Observation: The keg cooler compartment is not properly sloped to eliminate pooling water, or drain may be clogged.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonia 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 (repeated violation)
Observation: The restroom hansinks are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris:
>>Utensil drawers beside cookline
>>Lower shelf of prep table
>>Insides of beer/keg coolers (broken glass and debris)
>>Grease build up on hood vent
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Keys were found stored with knives in knife drawer.
Correction: Store knives and other utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in some of the freezers and refrigerators are not shielded, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected (repeated violation)
Observation: All three outer opening doors in the facility are not self closing. The mesh netting on the back door is loose at the bottom of door. There is a gap in between the back door and door frame that can allow insects to enter.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. Weather striping can be used to help seal gaps in doors.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair:
>>Paint peeling from bar counter wall
>>Wooden threshold to front door is damaged
>>Wall damaged by back door and in restroom hallway
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures are noted in need of cleaning.:
>>Walls behind cookline
>>Gas lines
>>Pantry floor
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.
|
07/07/2014 | Routine | |
All food temperatures were taken internally.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Ash tray with cigarette butts were stored beside cheese at cookline and in area where food preparation was being conducted.
Correction: Move ash tray to the designated smoking area and away from food.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu did not have asterisk beside the food items. The menu showed asterisk beside the vegetables rather than beside the animal foods.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astricting (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The following nonfood contact surface of the was not corrosion resistant, nonabsorbent, and/or smooth:Bare wood behind stove.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Discontinue the use of bare wood.
- Sanitizing Solutions, Testing Devices
Observation: There was not a properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions ( quat).
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 hand sink in the lady's rest-room was 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 - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a condition that prevents necessary maintenance and easy cleaning:
1.Handle on homestyle reach-in cooler was broke and detached from the body of door.
2. Inside of beer cooler located at the bar was observed with rust and debris.
Correction: Repair the replace to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelving located in the storage room 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.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening front door of the food establishment is not self closing.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair
Observation: The following physical structures was not maintained in good repair:
1.Door frame damaged around frame at rest-rooms.
2. Paint peeling from ceiling in the rest-room area.
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 the cookline not clean.
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.
- Toxics - Separation of Toxics (corrected on site)
Observation: Containers of quat sanitizer tablets were stored on a storage rack with food.
Correction: Containers of hazardous chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
|
03/03/2014 | Routine | |
All food temperatures taken were internal temperatures.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw Hamburger stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods hot holding on stove.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Undercooked burgers, steaks, eggs are provided on the menu without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the wooden pallets is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Nonfood Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the wooden counter top of prep table is no longer sealed. The prep table storage shelving is rusted.
Correction: Reseal counter top and shelving.
- Temperature Measuring Devices - Food
Observation: The digital food temperature measuring device (degrees F) is not working.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the refrigerators.
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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces need to be cleaned:
>> Shelving in dry storage
>> Grease build up on hood
>> Space between deep fryer and grill
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Plumbing System Maintained in Good Repair* (corrected on site)
Observation: The handsink in the kitchen was not operational. The water was turned off because the plumbing fixture was leaking and the stopper was stuck.
Correction: Hanksinks shall be operational at all times and capable of providing hot water at 100*F.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in both refrigerators and dry goods storage not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected (repeated violation)
Observation: Screen mesh is ripped at the back door. Back screen door and front door are not self closing.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Physical structure noted in need of cleaning:
>> Vent by back door
>> Floors under stove and deep fryer
>> Base boards
>> Walls behind deep fryer/stove and three compartment sink
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.
|
09/04/2013 | Routine | |
food temperatures observed are internal.
No orders filled at time of evaluation.
- Person in Charge (repeated violation)
Observation: Facility lacks a Hampton Certified Food Manager.
Correction: Register Serv Safe certificate with the Hampton Health Department ($10).
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Raw animal food stored above ready to eat food in the refrigerator.
Correction: Store raw animal food below ready to eat food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Ready to eat chili not labeled with a use by date.
Correction: Label the use by date of 7 days (day one is day of prep).
- Nonfood Contact Surfaces
Observation: Table top section is no longer sealed on the wood top prep table.
Correction: Seal/eliminate the gaps to facilitate cleaning.
- Temperature Measuring Devices
Observation: Thermometer in refrigerator located at back of unit.
Correction: Relocate to the front by the door.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) stove drip tray
2) sides of fryer
Correction: Clean.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in refrigerator not shielded/shatterproof.
Correction: Shield the bulb or provide shatterproof bulb.
- Outer Openings - Protected (repeated violation)
Observation: Gaps exist around screen door at rear of kitchen.
Correction: Eliminate the gaps.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The physical structures are not clean:
1) floor below cookline
2) tops of base boards
3) wall around hand sink
Correction: Clean.
|
12/17/2012 | Routine | |
all food temperatures observed are internal.
- Person in Charge (repeated violation)
Observation: Facility lacks a Hampton Certified Food Manager.
Correction: Register Serv Safe certificate with the Hampton Health Dept ($10) and post the Hampton certificate in public view.
- Jewelry - Prohibition (repeated violation)
Observation: Employee observed wearing bracelets 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Consumer advisory is missing the disclosure component.
Correction: Provide an asterisk at the burger section of the menu AND disclose on the menu (at the description or at the warning statement) that the burgers are cooked to order. Demonstrated proper consumer advisory on current menu (there is only one printed).
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: Digital food thermometer not provided.
Correction: Provide a digital food thermometer.
- Light Bulbs Protective Shielding
Observation: Light bulb in homestyle refrigerator is not shielded or shatterproof.
Correction: Provide a shatterproof or shielded light bulb.
|
09/12/2012 | Routine | |
all food temperatures are internal. Discontinue storing potentially hazardous foods inside the Franklin chef refrigerator if it can not hold food at or below 41*.
- Person in Charge
Observation: Facility lacks a Hampton Certified Food Manager.
Correction: Register Serv Safe certificate with the Hampton Health Department ($10) and post the Hampton Certificate in public view.
- Hands - Where to Wash (corrected on site)
Observation: Hands washed in the three compartment sink.
Correction: Corrected. Advised to wash hands in the hand sink.
- Jewelry - Prohibition (repeated violation)
Observation: Employees wearing jewelry on their arms and hands 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sour cream in the Franklin Chef refrigerator is cold holding at improper temperatures (43*).
Correction: Corrected. Relocated to homestyle refrigerator. Cold hold potentially hazardous foods at or below 41*.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: Consumer advisory is missing the disclosure component.
Correction: Provide an asterisk at the burger section of the menu AND disclose on the menu (at the description or at the warning statement) that the burgers are cooked to order. Demonstrated proper consumer advisory on current menu (there is only one printed).
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: Cardboard flat used to store packaged food.
Correction: Corrected. Provide a WASHABLE container to store food.
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: Bamboo handled strainer used.
Correction: The food contact surface is not easily cleanable.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Digital food thermometer could not be located.
Correction: Provide a digital food thermometer and ensure all staff know where to locate it.
- Equipment - Good Repair and Proper Adjustment
Observation: Keg cooler door gasket is not secured to the door.
Correction: Secure the gasket to the door.
- Non-Food Contact Surfaces
Observation: The non-food contact surface is not clean:
1) side of grill and fryer
2) oscillating fan next to refrigerator
Correction: Clean.
- Outer Openings - Protected (repeated violation)
Observation: Gaps exist around the screen door.
Correction: Eliminate the gaps to prevent pest entry.
- Hand Drying Provision (corrected on site)
Observation: Paper towels not provided at hand sink.
Correction: Corrected. Ensure hand sinks are stocked with a supply of paper towels.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor below fryers not clean.
Correction: Clean.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Hot Shot flying insect killer stored with general cleaners.
Correction: Corrected. Hot Shot is for household use only. Approved pesticides shall be used and applied by a Certified Pest Control Operator AND shall be stored physically separate from general chemicals.
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06/15/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Person in Charge
Observation: When asked, operator stated mop water dumped outside.
Correction: Discontinue disposing of mop water outside--use the toilet unitl a mop sink is insalled.
- Jewelry - Prohibition
Observation: Employee observed wearing bracelets 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.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Personal beverage found being stored above make table.
Correction: Store personal drinks in tight covered container and on lower areas to prevent possible contamination of food being prepared.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tomatoes being stored on the rail were not labeled with date sliced and were not being held at 41F or less.
Correction: Ensure all ready to eat potentially hazardous food is labeled with date and time prepared and held at proper temperature.
- Temperature Measuring Devices (corrected on site)
Observation: Thermometer not in the front area of the make table refrigerator and Franklin Chef mini refrigerator..
Correction: Provide thermometers.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: The 3 compartment sink is improperly set up.
Correction: The sink should be set up to wash, rinse, and sanitize.
- Non-Food Contact Surfaces
Observation: The gaskets on the refrigerator drawer at the make table are stained.
Correction: Clean.
- Indoor Areas - Surface Characteristics
Observation: Walls not finished around 3 compartment sink
Correction: Repair.
- Outer Openings - Protected
Observation: There are gaps around the back door frame.
Correction: Repair back door to prevent insects and rodents from entering the facility.
- Physical Facilities in Good Repair (repeated violation)
Observation: Gap in wall around water supply line.
Correction: Repair.
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03/12/2012 | Routine | |
Make table rail cold holding at 48*. Discussed with operator methods to hold potentially hazardous foods at or below 41* OR that procedures shall be in place to use time as a control if storing phfs (to include sliced/cut tomatoes and deli meats). When using time as a control the food shall be labeled with the time the food was removed from 41* or prepared.
Operator currently use mobile toters for trash disposal but may provide dumpster on available concrete pad.
EHS to email information regarding employee health policy. ensure policy in place prior to opening.
A temporary permit is issued and shall expire in 30 days on /around March 12, 2012. A follow-up shall be conducted at that time.
- Food Storage - Clean and Dry Location
Observation: Fryer is stored in close proximity (within 12 inches) of hand sink.
Correction: Install a splash guard at the hand sink.
- Outer Openings - Protected
Observation: Front door is no self-closing.
Correction: Install self closing device.
- Physical Facilities in Good Repair
Observation: Hole in wall across grill.
Correction: Repair.
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02/10/2012 | Pre-Opening | |
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.
- Nonfood Contact Surfaces
Observation: Paper lining up interior of cabinets as well as backside of undercounter cabinets.
Correction: Remove paper and replace with approved material in event of remodel or ownership change.
- Equipment - Good Repair and Proper Adjustment
Observation: Section of trim at cabinet below grill no longer sealed.
Correction: Seal.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) shelves in cabinet not clean/stained
2) cabinet doors have some food splash
Correction: Clean.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Restroom doors are not self-closing (and propped open).
Correction: Discontinue propping doors open and install self-closing device.
- Outer Openings - Protected (corrected on site)
Observation: Upon entering, side door propped open.
Correction: Corrected. Ensure screen door is in place while door is open.
- Handwashing Cleanser - Availability
Observation: Soap not provied at kitchen hand sink.
Correction: Ensure soap provided at all hand sinks.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient in restrooms.
Correction: Upgrade in accordance with current code in event of change in ownership or remodel.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls not clean around grill line, water heater and three compartment sink.
Correction: Clean.
|
10/12/2011 | Routine | |
all food temperatures observed are internal.
- Smoking in Non-Smoking Areas (repeated violation)
Observation: Person observed smoking in non-smoking area of restaurant.
Correction: Owner or PIC must prohibit smoking in non-smoking areas of restaurant.
- Non-Food Contact Surfaces
Observation: Food/grease splatter exterior kitchen cabinet doors.
Correction: Clean.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Restroom door(s) not self-closing.
Correction: Install self-closing device.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient in restroom and vestibule.
Correction: Upon a change in ownership, the lighting shall be upgraded in accordance with the current food regulations.
|
07/20/2011 | Routine | |
All food temperatures observed are internal.
No orders filled during evaluation.
- Smoking in Non-Smoking Areas
Observation: Person observed smoking in restaurant. It was extinguished as EHS was identified.
Correction: Corrected. Advised that even though no one else was in restaurant, smoking shall be conducted outside of the building. Owner or PIC must prohibit smoking in restaurant.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Lower wall behind cookline not clean.
Correction: Clean.
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02/14/2011 | Routine | |
2011 permit issued
- Non-Food Contact Surfaces
Observation: The conduit behind the cookline is not clean.
Correction: Clean.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Women's restroom door not self-closing.
Correction: Install a self closer.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient in restroom(s).
Correction: In the event of a change in ownership, the lighting shall be upgraded.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) walls behind cookline and hot water heater
2) floor below pallets and behind cookline
Correction: Clean.
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10/25/2010 | Routine | |
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