All temperatures were taken internally unless otherwise noted.
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring device in the refrigerator 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.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory 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
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01/07/2016 | Routine | |
All temperatures were taken internally unless otherwise taken. No foods were being prepared at the time of the inspection.
No violation noted during this evaluation. | 10/08/2015 | Routine | |
All temperatures were taken internally unless otherwise noted
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the kitchen cabinets are not corrosion resistant, nonabsorbent, and/or smooth ( barewood throughout).
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
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07/06/2015 | Routine | |
All temperatures were taken internally unless otherwise noted
No violation noted during this evaluation. | 03/05/2015 | Routine | |
All temperatures were taken internally unless otherwise noted
- Person in Charge (repeated violation)
Observation: Facility does not have a Hampton registered certified food manager.
Correction: Obtain a hampton registered certified food manager certificate at the HHD by paying a $10.00 fee and bringing proof of completion of a serv safe course or equavilent.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the cabinet storage under the kitchen 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 ( paint to protect).
- 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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Both bathroom sinks 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the kitchen was being used to store baby sippy cups.
Correction: The handwash facility identified above is to be used for washing hands only.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- 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
Observation: Floor tiles in the rest-room are damaged.
Correction: Repair.
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11/12/2014 | Routine | |
All temperatures were taking internally unless otherwise noted.
- Person in Charge (repeated violation)
Observation: Facility does not have a Hampton registered certified food manager.
Correction: Obtain a Hampton Certified food manager at the Hampton health department by showing proof of serv safe or equivalent course and paying a $10.00 fee
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring device in the Homestyle refrigerator 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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of sanitizer unde the 3 VAT sink are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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07/22/2014 | Routine | |
All temperatures were taking internally unless otherwise noted.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: Facility does not have a Hampton registered certified food manager.
Correction: Obtain Hampton certificate at Hampton health department by showing proof of passing a serv safe course or a course equivalent, and paying a $10.00 fee.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Barewood present under the 3 VAT sink.
Correction: Seal wood by painting or use a non absorbent material to protect the wood wood from moisture and spillage and maintain a washable and durable state.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The men's and ladies rest-room handsinks 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.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Refuse - Covering Receptacles (corrected on site) (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover or keep closed all waste containers when not in continuous use.
- Outdoor Areas, Surface Characteristics
Observation: Multiple pot holes in the parking lot with pools of water.
Correction: Repair.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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03/25/2014 | Routine | |
Permit issued, post in public view
- Person in Charge (repeated violation)
Observation: There is no Hampton Certified food manager
Correction: Register certificates with this office
- 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 test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Kitchen cabinets are warped
Correction: Repair
- Non-Food Contact Surfaces
Observation: The following were found to be dirty
>>Inside refrigerator
>>Stove and oven
Correction: Clean and maintain
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Toys stored in handsink
Correction: Handsink must be accessible at all times for washing hands
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
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10/21/2013 | Routine | |
All temperatures are internal unless otherwise noted. The facility opened for business on 2/25/2013.
- Person in Charge
Observation: There is currently no certified food manager at the facility. The owner has completed the ServSafe course on 11/10/12 and the certification expires on 11/10/17.
Correction: The facility owner needs to register her ServSafe completion certificate with the city of Hampton.
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04/18/2013 | Routine | |
THIS IS A PRE-OPENING INSPECTION. ALL VIOLATIONS MUST BE CORRECTED BEFORE FINAL PERMIT WILL BE ISSUED. THIS PERMIT WILL EXPIRE ON 12/27/2012.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the cabinetry in the kitchen 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.
- 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 CHLORINE test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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11/26/2012 | Pre-Opening | |
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