All food temperatures observed are internal. 2016 Permit issued. OEHS notified HHD of recall on L.G. Compounded Asafoetida Powder distributed by Shakti Group. I sent an email Jan. 13, 2016 notifiying CFM/operator of recall. CFM/operator advised me today that the recalled product is not used at this food facility. Install a splash guard at the bar hand sink or discontinue storing clean glasses on the drain board directly next to the hand sink.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed--the tandoori employee rinsed his hands under water after removing gloves that were used in contact with raw animal foods. Also, observed same employee wash his hands with gloves still on after handling raw animal foods.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water. Review proper hand washing procedures with staff including the removal of gloves after use--gloves are single use only.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: The dish area food employee failed to wash his before handling cleaned and santized dishware after loading soiled dishware in the racks to run through the dish machine.
Correction: Corrected. 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.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) food (herbs) with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Paneer (45-47*) and lamb (45*) on stove make table rail and yogurt sauce (46-52*) on ice at expo station are cold holding at improper temperatures.
Correction: Cold hold these food items at or below 41*. The containers appeared to be filled above the fill line on the make table rail. The yogurt was being held in an improper ice bath--the container was sitting on ice
- Equipment - Good Repair and Proper Adjustment
Observation: Door gaskets torn on:
1) undercounter cookline refrigerator
2) stove make table door gaskets
3) expo make table door gaskets
Correction: Repair/replace the door gaskets.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand sink next to the three compartment sink since the dispenser was empty.
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
Observation: Paper towels not provided at hand sink next to the three compartment sink (roll in dispenser is empty).
Correction: Provide paper towels (refill the dispenser).
- Physical Facilities in Good Repair
Observation: The physical structures are not maintained in good repair:
1) sealant at right drain board of the three compartment sink is deteriorated
2) hand sink separating from the wall in back prep 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: The physical structures are not clean:
1) walls stained at three compartment sink and behdin/below the dirty dish drain board/spray sink at dish machine
2) floors below tandoori oven, fryer, stoves
3) rubber mats at cookline
4) broken glass and litter on floor at bar
Correction: Clean.
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01/20/2016 | Routine | |
Follow up to check cold holding and date marking. Satisfactory follow-up inspection. Advised pickled vegetables need to be stored under refrigeration at or below 41* and then date labeled for use within 7 days.
No violation noted during this evaluation. | 05/20/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following potentially hazardous/time-temperature control for safety (phf/tcs) foods are cold holding at improper temperatures: 1) vegetable samosas (46*) and potato fritters (58*) on prep table
Correction: 2) top portions of salmon (49*), shrimp (45*), chicken (46*) on tandoori make table rail
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Multiple prepared ready-to-eat foods such as boiled eggs, curries, tikka, etc) are not labeled with a use by date.
Correction: When ready to eat foods are held over 24 hours they shall be labeled witha sue by date of 7 days (including day of prep) and discarded by that date. EHS will provide date labeling chart.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: Bucket stored in hand sink adjacent to three compartment sink.
Correction: Corrected. Hand sinks are for hand washing only. Do not store anything that could also block the sink.
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04/28/2015 | Risk Factor | |
Follow up to check high temperature dish machine. Rutherford Supply on premises servicing machine. Contacts went bad and have been repaired. Wash temperature observed at 162*, rinse at 180* + and T stick indicated dish temperature achieved 160*.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A disclosure statement for the lamb chops and rib-eye steaks is not on the menu
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 - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The seal on multiple sinks were soiled or needed to be re-sealed
Correction: Re-seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Soda dispenser, in the bar area, was soiled.
Correction: Clean and sanitize to prevent build-up.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following has accumulations of grime and debris:
>>Soiled gaskets
>>Door handles on multiple cooler units
>>Racks in multiple cooler units.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Dishes 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 Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the handsink near the 3-compartment sink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following areas had an accumulation of debris:
>>Debris on the floor, most noticeably under the cook line equipment.
>>Splatter on areas of the ceiling above the 2-door freezer.
>>Splatter on the wall near prep areas.
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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09/15/2014 | Follow-up | |
Follow-up for the dish machine. Inspection on 9-3-14 indicated that the dish machine was not reaching a surface temperature of 160*F.
Discussed with Amit, CFM, that the dish machine is still not reaching the minimum temperature. Dishes may be run through dish machine only if they go through the sanitizer in the 3-comp sink.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A disclosure statement for the lamb chops and rib-eye steaks is not on the menu
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 - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The seal on multiple sinks were soiled or needed to be re-sealed
Correction: Re-seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Warewashing Machines, Manufacturers' Operating Instructions (repeated violation)
Observation: The wash and rinse temperatures were below the specified temperatures.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Soda dispenser, in the bar area, was soiled.
Correction: Clean and sanitize to prevent build-up.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following has accumulations of grime and debris:
>>Soiled gaskets
>>Door handles on multiple cooler units
>>Racks in multiple cooler units.
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 - Hot Water and Chemical Sanitizing* (repeated violation)
Observation: The dish temperature did not reach a temperature of 160°F
Correction: Manager was instructed to call Jessica, DSO/EHS when the dishmachine has been repaired. Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Dishes 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 Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the handsink near the 3-compartment sink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following areas had an accumulation of debris:
>>Debris on the floor, most noticeably under the cook line equipment.
>>Splatter on areas of the ceiling above the 2-door freezer.
>>Splatter on the wall near prep areas.
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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09/08/2014 | Follow-up | |
**Improper cold holding temperatures.
All temperatures are internal unless otherwise noted.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands after handling dirty dishes and then handling clean dishes.
Correction: Employee was instructed to clean/wash their hands after handling dirty/soiled dishes.
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
Observation: Employees 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
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Handles of multiple scoops were found in the food items.
Correction: Store in-use utensils or dispensing utensils in the food with their handles above the top of the food and the container.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Multiple items cold holding at improper temperatures. Cooked potatoes at 51°F, raw chicken at 45-46°F, raw tandoori chicken at 49°F, yogurt sauce at 46-49°F, and cream sauce for soup at 44-45°F.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Multiple prepared ready-to-eat (RTE)/PHF/TCS foods in the refrigeration unit are not properly date labeled
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
Observation: A disclosure statement for the lamb chops and rib-eye steaks is not on the menu
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 - Fixed Equipment, Spacing or Sealing
Observation: The seal on multiple sinks were soiled or needed to be re-sealed
Correction: Re-seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The wash and rinse temperatures were below the specified temperatures.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Soda dispenser, in the bar area, was soiled.
Correction: Clean and sanitize to prevent build-up.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following has accumulations of grime and debris:
>>Soiled gaskets
>>Door handles on multiple cooler units
>>Racks in multiple cooler units.
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 - Hot Water and Chemical Sanitizing*
Observation: The dish temperature did not reach a temperature of 160°F
Correction: Manager was instructed to call Jessica, DSO/EHS when the dishmachine has been repaired. Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
- Equipment and Utensils, Air-Drying Required
Observation: Dishes 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 (corrected on site)
Observation: The handwashing facility located near the 3-comp sink is blocked, preventing access by employees for easy handwashing.
Correction: Remove the bottles that are preventing its use.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the handsink near the 3-compartment sink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following areas had an accumulation of debris:
>>Debris on the floor, most noticeably under the cook line equipment.
>>Splatter on areas of the ceiling above the 2-door freezer.
>>Splatter on the wall near prep areas.
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.
- Personal Care Items - Storage (corrected on site)
Observation: Vitamins stored with food items.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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09/03/2014 | Routine | |
Arrived at the tail end of lunch service. Facility closes and resumes foodservice for dinner at 5:00 pm. No orders filled at time of evaluation.
all food temperatures observed are internal.
EHS to return with typed report and cooling logs.
At time of evaluation, it could not be determined whether or not the steaks received are whole-muscle intact steaks OR if they are mechanically tenderized by pinning, injecting or jacquarding. Advised operator to contact meat supplier for this information.
- Hair Restraints - Effectiveness
Observation: Employees 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
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Large wide mouth stockpot of cooked sauce (cooling) stored on the floor at the cookline.
Correction: Corrected. Store food elevated up off the floor at least 6 inches to prevent potential conatmination of food. Encouraged staff to divide the contents of the pot up into smaller portions as an additional cooling method.
- Critical: Cooling* (corrected on site)
Observation: Two 18-22 qt cambros of onion sauce prepared yesterday noted not being adequately cooled to prevent the growth of harmful bacteria (observed at 48-50*).
Correction: Corrected by discarding. Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate--observed tightly covered deep pan of recently cooked tandoori chicken on prep table.
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. Facility closes for about 2 hours between lunch and dinner
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Top stack of diced tomatoes on the stove make table is cold holding at improper temperatures (48*).
Correction: Corrected by discarding. Advised to discontinue filling the container too full--should not exceed fill line. Cold hold so all parts of the tomatoes are at or below 41*.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Yogurt and other ready to eat (RTE) potentially hazardous/time-temperature control for safety (phf/tcs) foods are not labeled with a use-by date.
Correction: Label the use by dates of RTE phf/tcs foods that are held in storage for more than 24 hours.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Meat grinder is not clean.
Correction: Meat grinder is to be cleaned and sanitized after use.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) sides of cookline equipment (fryer, tandoori oven, etc)
2) interior ledges of fryer cabinetry
3) stove drip trays
4) three tier shelf next to stove
5) door gaskets of undercounter cookline refrigerator, reach in freezer (by tea brewer)
6) tea brewer table
Correction: Clean.
- Critical: Backflow Prevention, Air Gap*
Observation: The hose attached to the hose bibb at the mop sink extends below the flood rim level.
Correction: Cut the hose so it extends at least 2 inches above the flood rim level.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Utensil(s) and scrubby pad stored in the hand sink next to the three compartment sink.
Correction: Corrected by removal. Hand sinks are for hand washing only. Discontinue storing items in the hand sink.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Spray bottle of cleaner not labeled at cookline.
Correction: Corrected. Lable the contents of chemical spray bottles.
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02/19/2014 | Routine | |
All food temperatures observed are internal.
Utensil stored in hot water at 156*+
This was a risk factor evaluation focusing on the 5 risk factors that contribute to foodborne illness
- Person in Charge (repeated violation)
Observation: Permit and Certified Food Manager certificate not posted in public view.
Correction: Post in public view.
- Person in Charge (corrected on site)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. EHS left guidance document with person in charge.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee skewered ground lamb and then skewered whole muscle lamb for the tandori oven without changing gloves and washing hands.
Correction: Corrected--whole muscle lamb cooked to >=158/160*. Advised PIC to instruct staff to prevent cross contamination by handling whole muscle lamb first (no glove change or hand wash needed when going from lower cooking temperature to higher cooking temperature for public health safety) OR after skewering ground meat (min. 155* cook temp), remove gloves, wash hands and put new gloves on to handle food that require lower cooking temperatures for food safety.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rice in rice cooker hot holding at 110*--unit was unplugged.
Correction: Advised to hot hold temperature control for safety foods at or above 135* after reheating or cooking to proper temperature. Upon further discussion, it was found that the rice was stored overnight in the oven (with the oven off). Rice discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Lamb in tandoori make table cold holding at 48-50* (product was overfilled).
Correction: Lamb at mid to bottom of container at or below 42*. Cold hold all parts of temperature control for safety foods at or below 41*. Do not overfill/overstock the containers.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition (yogurt, ready to eat meat dishes, curry, vegetable dishes).
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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Splatter areas of floor mixer are not clean and dripping into mixing bowl.
Correction: Mixer had not been used since Sunday. Advised to clean and sanitize all food contact surfaces prior to next use.
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06/11/2013 | Risk Factor | |
arrived at the tail end of the lunch period . Facility closes at 2:30 and reopens at 5 pm . No orders received from start of inspection until end of lunch
- Person in Charge (corrected on site) (repeated violation)
Observation: food manager certificate ( as well as Virginia Department of Health permit ) is not posted in public view
Correction: both City of Hampton food manager certificate and VDH permit must be posted in public view
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: observed dish person handling dirty dishes and going to handle clean dishes without washing hands
Correction: advised employe that hands are to be washed after handling dirty dishes before handling cleaned dishes
- Utensils - In-Use - Between-Use Storage
Observation: ice scoops in bar are laying on contents at both ice bins
Correction: maintain handles upright out of contents
- 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.> wiping cloth buckets are to be maintained on lower level of work tables - they cannot be on or over active work stations or on the floor
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: >>sealant at the handsink by the tandoor oven and in the prep area( by mixer ) is split
>> sealant at the dish machine dirty dish drainboard is mildewed
Correction: >>reseal hand sinks with wall in a smoothly seamed manner
>> remove mildewed sealant at the dish machine dirty drainboard and reapply sealant in a smoothly seamed manner
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >>single door upright refrigerator gasket is split
>> split on one oven mitt
Correction: >>replace damaged gasket
>> replace damaged oven mitt
- Equipment and Utensils - Good Repair and Calibration
Observation: rice steamer latch at the wait line is melted and no longer cleanable
Correction: advised by staff that a new one has been ordered
- Non-Food Contact Surfaces (repeated violation)
Observation: >>bar display shelving is dusty
>>drip trays stove burners are dirty
>> under counter refrigeration unit cookline gaskets are dirty
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: bar glasses stored on unit next to handsink and could potentially be contaminated by splash of vigorous washing of hands
Correction: remove / move right 2 rows of glasses
- Plumbing System Maintained in Good Repair
Observation: cold faucet at the handsink by the 3 compartment sink is missing
Correction: restore sink to operational . Sink is a designated handsink and must be fully operational
- Lighting, Intensity (repeated violation)
Observation: light out single door upright refrigeration unit
Correction: restore light to operational
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: wall dirty behind / under dish machine scrap sink
Correction: clean
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: bleach concentration at 3 compartment sink was > =200 ppm
Correction: advised employee at the 3 compartment sink that the bleach concentration was too strong and to empty basin ( time to do so after lunch ) and reset up using 1/ 2 of the bleach volume he previously used
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02/01/2013 | Routine | |
- Person in Charge (repeated violation)
Observation: chef successfully passed food manager
Correction: s course and certificate was observed but has not registered with this office as required by city Code as a City of Hampton certified food manager
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: observed employee go from handling dirty dishes to handling cleaned dishes without washing hands
Correction: employee was instructed by manager to wash hands after handling dirty dishes before handling cleaned dishes
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: rice paddle in container of water at ambient temperature by rice steamer
container of utensils on stove were in water at temperature of 98 degrees
Correction: rice paddle to be in the steamer with handle upright or in a dry container
container of utensils on stove in water the water must be maintained at > 135
- 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: Cooling* (corrected on site) (repeated violation)
Observation: 2 Five gallon containers of onion tomato gravy in walk in refrigeration unit from 9/30 at 50 & 51 degrees
Correction: thrown out at the time of inspection . Have done crude ph testing in office with ph meter and the product was not 4 .5 or less ph ( not even close ) . Staff will make product again tomorrow and I will come in the afternoon to assist / educate in the cooling of the mass
- Cooling Methods (corrected on site)
Observation: cooked chicken chunks placed in pan > 6 deep and covered .observed on prep table was 136 . Was told they were going to let sit a little longer and place into walk in ref,
Correction: advised to put chicken on a bake tray on speed rack and let sit 20 -minutes then place tray into walk in ref, on speed rack to facilitate proper cooling from 135 to 70 in 2 hours and from 70 to 41 in the following 4 hours
- Nonfood Contact Surfaces
Observation: foil lining sizzling plates bases
Correction: remove foil .When plate bases are in poor repair they must be replaced
- Temperature Measuring Devices (repeated violation)
Observation: thermometer not provided -- visable at door - in the under counter wait refrigeration unit
Correction: provide thermometer accurate to 2 degrees at the door of the refrigeration unit
- Equipment - Good Repair and Proper Adjustment
Observation: gasket of the upright freezer left door is split .
handles of the steak knives decoratively indented to seem like antler / bone
Correction: >>replace gasket
>>replace steak knives that appear to be false horn with steak knives which have smooth handles
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: wash cycle gauge reading 138 degrees . Manufacture specifications require temperature of wash to be 150
Correction: have unit serviced . Gauge may need to be replaced or unit may need adjusting
- Equipment and Utensils - Good Repair and Calibration
Observation: plastic handled tongs the surface is split
Correction: replace damaged tongs
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: grater attachement for cheese on salads is dirty
Correction: clean and sanitize
- Non-Food Contact Surfaces (repeated violation)
Observation: vent filters dirty
stove burner drip tray dirty ( all )
Correction: clean
- Lighting, Intensity (repeated violation)
Observation: light upright refrigeration unit is out
Correction: restore out bulb
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: ceiling tiles over ice machine are dirty as well as the ceiling tiles / air return and light lens in dish washing line
Correction: clean ceiling tiles and surrounding elements in the above areas
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: insecticides stored with general cleaners -- told for use outside building in delivery / trash alley
Correction: insecticides may not be used by staff inside building ( a professional exterminator must be hired ) . Those insecticides used outside must be stored physically seperate and lower in the manager office
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10/02/2012 | Routine | |
consult with owner if the facility will undercook steak or lamb chops per customer request at the tandoor cooker . IF the answer is yes -- call me and I will adjust the menu for future reprinting .
- Person in Charge
Observation: staff member has taken ( and passed ) food managers course . Completion statement observed
Correction: advised manager regarding City of Hampton Code requiring that the issued course completion statement be registered with this office ( flyer left with manager with instructions/ direction ) and the issued City of Hampton food manager certificate be posted in public view
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: handle dry good scoop laying on contents
Correction: handle of dry good scoop is to be upright out of contents
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: onion - tomato gravy in walk in refrigeration unit ( 2 pans ) made 7-12 was 53 & 57 degrees IT
Correction: discard . DIscussed how staff is preparing product. Advised that once cooked they allow to cool to point can be poured into 4 lexan containers ( instead of the 2 they previously used ) . Allow to sit on counter until 135 degrees . Once 135 place all 4 in walk in refrigeration unit ( or bar walk in refrigeration unit ) and insert ice wands ( they have 2 ) and stir frequently . Provide 2 more ice wands . _-one for each . USe digital thermometer to insure the product ( as well as any other potentially hazardous product ) cools from 135 to 70 in 2 hours and from 70 to 41 in the following 4 hours .
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: >> chicken mounded over load line in sautee line prep ref, IT 45
>> cheese cubes mounded over load line at Tandoor prep unit IT 45
>> hard boiled eggs ( made 7-12 ) in wait line under counter unit IT45 ( water - scallion mix at 47 )
Correction: >> advised staff that the insert pans have a load line and not to mound product over the load line
>> turned down under counter refrigeration unit one setting .
Advised the staff to monitor temperature . If tomorrow morning the product is < 41 ( there was also whipped craam and a cream dessert in the unit ) then they need to provide a commerical under counter refrigeration unit at this station similar to the one in the bar
- Food Contact Surfaces - Cleanability*
Observation: ice transfer container cracked on bottom
Correction: replace damaged container
- Cooling, Heating, and Holding Capacities (corrected on site) (repeated violation)
Observation: ice baths for sauces / gravies and salad assembly were not sufficent
Correction: explained to each staff person what needed to be deon to correct ice bath
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: handsink by the tandoor oven is not well sealed
Correction: seal smoothly with the wall
- Equipment - Good Repair and Proper Adjustment
Observation: unused cutting board and wood rolling pin present
upright refrigeration gasket split
Correction: remove unused items from facility
replace upright gasket if the damage worsens
- Non-Food Contact Surfaces (repeated violation)
Observation: sautee line drip trays dirty
large burner drip tray ( one on left ) dirty
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: extra large sautee unit stored incorrectly ( most not inverted - one under handsink basin edge )
Correction: store pans with food contact side down and do not store in front of / under handsink basin
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: cases of single service items stored on floor of " office "
Correction: store > 6 inches off floor
- Hand Drying Provision (repeated violation)
Observation: paper toweling at the bar handsink not provided
Correction: provide paper toweling at the bar handsink
- Lighting, Intensity (repeated violation)
Observation: light upright refrigeration unit out
Correction: restore light to operational
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07/13/2012 | Routine | |
INTERIUM Permit extended through 6 20 for staff to continue training and education . There were too many critical violations to issue formal permit .
- Critical: Demonstration of Knowledge*
Observation: facility lacks employee who has taken and passed nationally recognized food managers course ( employee took class but did not pass )
Correction: under Hampton City Code employee must take and pass course . Issued completion certificate from course is to be brought to this office and employee register to be issued CIty of Hampton food manager certififcate . The Coty of Hampton food manager is to be training all staff as to food safety and protection / employee wellness and employee hygiene and conducting self inspection
Employee is to re take test
- Critical: Hands - When to Wash* (corrected on site)
Observation: observed employee removing dirty dishes from table and place on dirty drainboard of the dish machine --then go to handle cleaned dishes for another table without washing hands
Correction: employees must wash hands after removing dirty dishes from table before handling cleaned equipment of preparing orders .Advised employee and person in charge
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: observed employee making salads and handling greens with bare hands
Correction: employees must be wearing food service gloves or using suitable barrier ( such as utensils ) when handling any food that will not be cooked after handling .Lettuces thrown out
- Food Storage Containers - Identified with Common Name of Food
Observation: dry good container not labeled
Correction: label as to contents
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: spoons located on flat top grill in water at cookline . Water was 107 . i
Correction: advised employee that water must be maintained at > 135
- Food Display
Observation: observed open bowl of after dinner item on table at exit
Correction: advised there can be no open bowls of product present .
Advised a pour type container with hinged lid or snap lid would be approved
- Critical: Cooling*
Observation: >> tomato and onion gravy with curry in walk in refrigeration unit which had been made yesterday in 2 lexan containers was not properly cooled . Product was 57 in one container and 63 in the other .
>> chicken sections in sauce in covered container was 56 degrees in under counter refrigeration unit ( other product in unit and unit thermometer were < 40 ) Product was not properly cooled yesterday
Correction: >> gravy (, unless this facility hires / submits sample to accredited lab for testing to determine PH - to eliminate the product as a TEMPERATURE CONTROLLED product for SAFETY / potentially hazardous food ) must be cooled from when the product reaches 135 to 70 in 2 hours and from 70 to 41 in the following 4 hours . Throw out gravy and start anew
>> chicken in gravy thrown out at the time of inspection
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: in review of the menu observed rib eye steak , lamb chops present . Asked cook if customer requested would they be cooked rare ? Replied if that was what the customer wanted .
There is no consumer advisory on the menu
Correction: unless proper consumer advisory is present on the menu ( with both parts-----disclaimer of which products are offered cooked to order and the reminder statement that consumption of undercooked or raw foods may result in increase of food borne illness ) no food can be undercooked per customer request .
IF you desire to cook items under requirements specified by the regulations I will be happy to work up example of correct menu with both disclaimer and reminder portions . UNTIL Then no undercooking protein items per customer request
- Temperature Measuring Devices (repeated violation)
Observation: thermometer not present in wait station under counter refrigeration unit
Correction: provide thermometer accurate to 2 degrees in the unit
- Warewash Machines, Temperature Measuring Devices
Observation: rinse gauge is not move / change
Correction: observed multiple runs of the dish machine and the rinse gauge did not change ( 152 )
Used T stick and color change occurred meaning dish temperature would be > 160 and rinse water off manifold was probably > 180 .
Have unit serviced and gauge replaced
- Cooling, Heating, and Holding Capacities (corrected on site)
Observation: ice bath for diced tomatoes in salad and raita ( made with diced tomates ) was not correct
Correction: advised employees to have ice level as high as the contents in the container
- Temperature - Food Temperature Measuring Devices - Provided
Observation: facility lacks digital thermometer
Correction: provide digital thermometer
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: observed employee washing and rinsing sautee pans at the 3 compartment sink , failing to sanitize as required
Correction: advised employee in charge ( employee who did not pass food managers course ) that he must explain to employss ( who is not fluent in english ) as to proper set up of the 3 compartment sink and to wash , rinse and sanitize equipment
- Non-Food Contact Surfaces
Observation: >> the sautee burners / stove burner drip trays are dirty ( right of the pair )
>> the can opener is dirty
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: extra large stock pans / cooking containers on clean equipment rack are not properly stored
Correction: store with food contact side down
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: foil to go containers improperly stored
Correction: store with food contact side down
- Handwashing Cleanser - Availability
Observation: soap not provided at the bar handsink
Correction: provide soap at the designated sink ( no bar service observed during the inspection )
- Hand Drying Provision
Observation: lack of paper towels at bar handsink
Correction: provide paper towels at the designated sink ( no bar service observed during inspection )
- Lighting, Intensity (repeated violation)
Observation: >> light out walk in refrigeration unit
>> light out u pright refrigeration unit
>> lighting insufficent over station abroiler - stove burners and prep refrigeration unit closest to the dish machine
Correction: >> restore out lighting in walk in refrigeration unit and upright refrigeration unit to operational
>> upgrade lighting at the end of the cookline (to include area over stove burners and prep refrigeration unit ) by addtional spot / track lighitng to create 50 footcandles of light
- Distressed Merchandise, Segregation and Location
Observation: facilitly does not have designated location for dented / damaged canned goods
Correction: provide a designated location ( and make sign ) seperate from usable can location for damaged canned goods
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: >> floor dirty in area of fryers
>> wall dirty behind and under dish machine - dirty dish drainboard
Correction: clean
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: observed cleaners stored on top of the dish machine
Correction: advised employee that cleaners ( as well as personal beverages ) may not be stored on top of the dish machine
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05/22/2012 | Routine | |
Observed receipt for Amit Kumar for serv safe course
Cautioned Chef about rice steamers rice paddles/scoops may not be in containers of water on counter. They may be in containers of mechanically heated to >135*F (hot pot) or on a dry container (plate) or in the steamer with handles upright. If documented scoop in container of water a dipper well will be required to be installed.
If bar is to have dishmachine fax specifications to this office. (per phone call with owner they will not need to have dish machine and if in future they obtain one to submit specifications for the unit)
Interim permit issued. valid thru May 17, 2012
- Temperature Measuring Devices
Observation: Under counter refrigerator at wait expo line does not have a thermometer
Correction: Provide and place in warmest part of unit
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Food contact surfaces dusty from construction
Correction: Clean and sanitize all food contact surfaces prior to opening
- Non-Food Contact Surfaces
Observation: Non food contact surfaces dusty from construction
Correction: Clean and sanitize all surfaces prior to opening
- Plumbing System Maintained in Good Repair
Observation: Small leak 3 compartment sink drain
Correction: Repair
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at restroom 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.
- Lighting, Intensity
Observation: Upright refrigerator and freezer interior light not in operation
Correction: Restore to operational
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling tiles and wall over ice machine dirty
Correction: Clean
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04/16/2012 | Routine | |
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