- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sauteed mushrooms (122*) hot holding in steam well at improper temperatures--very little product left in container.
Correction: Corrected by discarding. PIC stated that during peak hours, items hot holding are discarded at 2 pm. Hot hold potentially hazardous/time-temperature control foods at least 135*. Water level was very low in steam well. Advised to monitor water level and refill as needed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cut tomatoes (60-61*) on and in the make table are cold holding at improper temperatures--the unit was unplugged.
Correction: Tomatoes discarded. Advised to cold hold potentially hazardous/time-temperature control for safety foods at or below 41*. Unit was plugged back into the outlet.
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09/01/2015 | Complaint | |
This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPs) observed were discussed with operator and/or staff at time of evaluation.
- Person in Charge
Observation: Hampton Certified Food Manager Certificate and permit to operate not posted.
Correction: Post these documents in public view.
- Critical: Employee Health* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. EHS to provide additional guidance documents.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Per PIC, the soft serve machine is cleaned every two days.
Correction: Advised that the machine shall be cleaned and sanitized DAILY.
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01/07/2015 | Risk Factor | |
Certified food manager status is pending. Candidate enrolled in course. Reminded PIC once course successfully completed must register certificate with the Hampton Health Department. The Hampton CFM certificate shall be posted in public view.
No orders filled at time of evaluation.
All food temperatures observed are internal.
discussed cleaning and sanitizing frequency of all in-use utensils/food contact surfaces to be done once every 4 hours e.g. Noon, 4pm, 8pm.
All GRPs noted 5/30/14 have been corrected. NO additional GRPs noted today.
2014 permit issued
- Critical: Employee Health* (repeated violation)
Observation: Facility lacks proper employe health policy and employees not knowledgeable on signs and diagnosed illness--no handbook or guidelines to reference.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. Provided guidance documents to post.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cookie dough pieces (43-50*) and whipped cream (57*) cold holding at improper temperatures at shake cold well.
Correction: Corrected. Operator placed contents into ice bath in cold well. Cold hold these products at or below 41*.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Two unlabeled chemical spray bottles observed/
Correction: Corrected. Ensure of working containers of chemicals are labeled
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07/07/2014 | Routine | |
Staff present during evaluation. EHS's discussed with all staff the 5 risk factors for foodborne illness and employee health reporting requirements.
Operator states that contents in walk-in were holding above 41* due to continuously opening and closing doors for staff training this morning. Ambient air was measured at a minimum of 39* and maximum of 43*. Contractor present lowered thermostat by 2 degrees. Advised to monitor temps to ensure food temperatures are holding at or below 41*. EHS suggested becoming familiar with defrost cycle times to ensure unit does not go into defrost during peak business hours.
A temporary permit is issued and will expire around in 30 days on/around July 7, 2014. All violations shall be corrected at that time and formal permit shall be issued pending satisfactory inspection.
Observed registration document (on-line) showing that PIC is enrolled in a ServSafe course to be completed 6/28/14. Advised once ServSafe certificate is received, candidate must register the ServSafe certificate with the Hampton Health Department ($10 fee).
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. EHS provided guidance documents for employee health.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Multiple bulk food containers are not labeled.
Correction: Corrected. Label contents.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Cup handle lying in mooyah seasoning.
Correction: Store handles OUT of food contents.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloth bucket(s) stored on floor.
Correction: Store wiping cloth buckets elevated up off the floor.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Potato cutter (last used yesterday) is not clean.
Correction: Clean and sanitize after each use.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (corrected on site)
Observation: Trash can not provided at the back hand sink.
Correction: Corrected. Ensure trash cans provided in the immediate areas of all hand sinks.
- Lighting, Intensity
Observation: Lighting insufficient at the vent hood system--measured at 23-24 foot candles.
Correction: Increase lighting to at least 50 foot candles . Suggested increasing light bulb wattage from 60 watts to 100 watt or greater.
- Mops - Drying Mops
Observation: Mop rack not provided and mop not hung to air dry.
Correction: Hooks on premises awaiting installation. In the meantime, hang mops or position them to air dry.
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05/30/2014 | Pre-Opening | |
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