Called owner to discuss consumer advisory. Owner stated the rough draft has not been printed yet.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the New York Strip Steak, Steak served in the Surf and Turf, Rib Eye Steak and Burgers that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: drip prevention container at ventilation hood is missing, the microwaves paint is peeling off in the top interior portion of unit, coca cola refrigerator racks rusting, light cover in restroom hallway missing, some of the metal wire storage racks are beginning to corrode.
Correction: Repair or replace to restore to a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability
- Outdoor Areas, Surface Characteristics (repeated violation)
Observation: Outdoor rear driving areas are such that they do not minimize dust, facilitate maintenance or prevent muddy conditions. Large potholes were observed with standing water.
Correction: Surface outdoor walking and driving areas with concrete, asphalt, or gravel or other materials treated to minimize dust, facilitate maintenance, and prevent muddy conditions.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: restroom walls are damaged and have peeling paint, the ceiling tile in front corner of kitchen has been cut around to allow the passage of tubing and insulation is exposed (cover this area).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/28/2016 | Follow-up | |
The mop sink backflow protection device has been reinstalled on the threaded faucet. The rough draft of the consumer advisory was observed not adequate. Inspector provided example to correct disclosure/identification directly on menu for owner.
Ex: *These items are cooked to order: Burgers, Steak and Tuna. Consuming raw or undercooked meat, poultry, fish and shellfish may increase your risk of foodborne illness.
The disclosure statement did not disclose the exact menu items that may be served undercooked and many food items on the menu were asterisked on the menu that were not served undercooked.
Another follow-up inspection will be conducted in 10 days.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the New York Strip Steak, Steak served in the Surf and Turf, Rib Eye Steak and Burgers that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: drip prevention container at ventilation hood is missing, the microwaves paint is peeling off in the top interior portion of unit, coca cola refrigerator racks rusting, light cover in restroom hallway missing, some of the metal wire storage racks are beginning to corrode.
Correction: Repair or replace to restore to a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability
- Outdoor Areas, Surface Characteristics (repeated violation)
Observation: Outdoor rear driving areas are such that they do not minimize dust, facilitate maintenance or prevent muddy conditions. Large potholes were observed with standing water.
Correction: Surface outdoor walking and driving areas with concrete, asphalt, or gravel or other materials treated to minimize dust, facilitate maintenance, and prevent muddy conditions.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: restroom walls are damaged and have peeling paint, the ceiling tile in front corner of kitchen has been cut around to allow the passage of tubing and insulation is exposed (cover this area).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/18/2016 | Follow-up | |
Spoke to owner about consumer advisory being rough drafted and mop sink fixed. Will follow-up in 10 days with consumer advisory.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the New York Strip Steak, Steak served in the Surf and Turf, Rib Eye Steak and Burgers that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: drip prevention container at ventilation hood is missing, the microwaves paint is peeling off in the top interior portion of unit, coca cola refrigerator racks rusting, light cover in restroom hallway missing, some of the metal wire storage racks are beginning to corrode.
Correction: Repair or replace to restore to a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability
- Critical: Backflow Prevention Device, When Required* (repeated violation)
Observation: Backflow or backsiphonage prevention device not available on threaded faucet at mopsink as required by law.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Outdoor Areas, Surface Characteristics (repeated violation)
Observation: Outdoor rear driving areas are such that they do not minimize dust, facilitate maintenance or prevent muddy conditions. Large potholes were observed with standing water.
Correction: Surface outdoor walking and driving areas with concrete, asphalt, or gravel or other materials treated to minimize dust, facilitate maintenance, and prevent muddy conditions.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: restroom walls are damaged and have peeling paint, the ceiling tile in front corner of kitchen has been cut around to allow the passage of tubing and insulation is exposed (cover this area).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/09/2016 | Follow-up | |
Environmental Health Specialist (EHS) spoke with owner over the phone about the consumer advisory and the mopsink backflow prevention device. These items have not been corrected yet, but will be corrected by tomorrow. A follow- up inspection will be performed 3/2/2016.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the New York Strip Steak, Steak served in the Surf and Turf, Rib Eye Steak and Burgers that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: drip prevention container at ventilation hood is missing, the microwaves paint is peeling off in the top interior portion of unit, coca cola refrigerator racks rusting, light cover in restroom hallway missing, some of the metal wire storage racks are beginning to corrode.
Correction: Repair or replace to restore to a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability
- Critical: Backflow Prevention Device, When Required* (repeated violation)
Observation: Backflow or backsiphonage prevention device not available on threaded faucet at mopsink as required by law.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Outdoor Areas, Surface Characteristics (repeated violation)
Observation: Outdoor rear driving areas are such that they do not minimize dust, facilitate maintenance or prevent muddy conditions. Large potholes were observed with standing water.
Correction: Surface outdoor walking and driving areas with concrete, asphalt, or gravel or other materials treated to minimize dust, facilitate maintenance, and prevent muddy conditions.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: restroom walls are damaged and have peeling paint, the ceiling tile in front corner of kitchen has been cut around to allow the passage of tubing and insulation is exposed (cover this area).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/29/2016 | Follow-up | |
All food temperatures taken were internal.
Notes: Restroom doors and handles are noted in need of cleaning.
A follow-up inspection will be conducted to ensure compliance has been achieved for the correction of the consumer advisory and the backflow prevention device installed on the threaded faucet at the mop sink.
To correct the inadequate consumer advisory there must be three parts that are satisfied: 1) Identify all menu items that may be served undercooked or raw by providing an asterisk beside each menu item. 2) Disclose which items may be served undercooked or raw by saying that they may be served undercooked or raw. This can be done by placing the words, served raw or cooked to order, beside the asterisked menu item or at the bottom of the menu. Ex 1. (disclosure at the menu item) *New York Strip Steak (cooked to customer specification) with a choice of two sides
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) chicken salad and opened commercialy prepared pork BBQ 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: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the New York Strip Steak, Steak served in the Surf and Turf, Rib Eye Steak and Burgers that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged: drip prevention container at ventilation hood is missing, the microwaves paint is peeling off in the top interior portion of unit, coca cola refrigerator racks rusting, light cover in restroom hallway missing, some of the metal wire storage racks are beginning to corrode.
Correction: Repair or replace to restore to a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet at mopsink as required by law.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Outdoor Areas, Surface Characteristics
Observation: Outdoor rear driving areas are such that they do not minimize dust, facilitate maintenance or prevent muddy conditions. Large potholes were observed with standing water.
Correction: Surface outdoor walking and driving areas with concrete, asphalt, or gravel or other materials treated to minimize dust, facilitate maintenance, and prevent muddy conditions.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen and raw bar.
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
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories (in restrooms) 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.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: restroom walls are damaged and have peeling paint, the ceiling tile in front corner of kitchen has been cut around to allow the passage of tubing and insulation is exposed (cover this area).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Soap dispensers are stored with clean dishes.
Correction: Containers of chemicals, including soap, may not be stored with food, utensils, cooking equipment, dishes and food contact surfaces to prevent contamination.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Chlorine sanitizer used to wash dishes in the three compartment sink is too strong at 200+ ppm.
Correction: Utilize chlorine sanitizer that meets the concentration requirements of 40 CFR 180.940 when applying to food contact surfaces (50-200ppm).
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02/17/2016 | Routine | |
All food temperatures taken were internal.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed lunch meats and cole slaw in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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: Raw and/or undercooked burgers, tuna and steak 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. Ex. * Burgers, Tuna, and Steak may be cooked to order. Consuming raw or undercooked...". Have an asterrisk by each food item on the menu that may be served raw or undercooked.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the restrooms.
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.
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: The sign that notifies food employees to wash their hands is not clearly visible.
Correction: Provide a sign/poster that is clearly visible to all employees
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08/24/2015 | Risk Factor | |
All food temperatures taken were internal. The reach in door gasket is torn and the dry foods storage rack is in need of cleaning.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use on prep surfaces.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the burgers, steaks and tuna that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. An example of a consumer advisory: The following foods on the menu may be cooked to order: Burgers, Steaks, and Tuna. Consuming raw or undercooked meat and fish may increase your risk of foodborne illness.
- Equipment - Cooking and Baking Equipment (corrected on site)
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 - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered. The top lid is ripped off and needs to be replaced.
Correction: Cover all waste containers when not in continuous use. Contact the waste management company to replace the lid.
- Refuse - Using Drain Plugs
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees in the employee restroom.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: some floor tiles are damaged in the dining area, bare wood in the back storage area needs to be sealed, some ceiling tiles are torn in kitchen and in restrooms.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of chemical spray bottles 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.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of comet are not properly stored to prevent the contamination of saran wrap and single service container/lids.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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04/22/2015 | Routine | |
All food temperatures taken were internal. The door gasket is torn on reach-in refrigerator.
- Critical: Demonstration of Knowledge*
Observation: The facility has no certified food manager, the certificate expired.
Correction: Re-new certificate at your local environmental health office.
- Person in Charge (corrected on site)
Observation: Food employees said they have an employee health policy, but are not aware of what all the symptoms and illness are, the policy could not be located.
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. An employee health handout was provided to operator.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Improper use of wet wiping cloths. Wiping cloths left out on cutting board and prep table.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced cheese (45,45,45*F) and mashed potatoes (45*F) in the make table cooler are cold holding at improper temperatures
Correction: Relocate foods to a refrigeration unit capable at maintaining food temperatures at 41*F, or lower. Do not place potentially hazardous foods into the unit until the unit's ambient air temperature is around 35-37*F, when not being used. Once foods are placed back into the unit periodically take temperatures throughout the day to ensure they are maintained at 41*F, or lower. Ensure the cooler lid is kept shut as much as possible during busy times.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Handsink in kitchen and restrooms and mopsink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the make table are becoming heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: Front of bar cabinets, inside bar cabinets have residue, table under microwave and beverage dispenser, ventilation hood filters have dust and grease build up, gaskets to some refrigerators and freezers, shelving to reach-in cooler has a dark substance growing, inside of keg cooler has beverage syrup spill and shelf over make table dusty.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: The outdoor refuse container is stored on absorbent material.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- 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.
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: some ceiling tiles have tears in kitchen and restroom, walls have been repaired, but not painted in restroom and in kitchen above office, ceiling tiles have some water damage or stains in kitchen and other areas of facility (main dining room), a few ceiling tiles are popping up under cookline, wall board warped and not attached to wall on front kitchen wall and a small hole is in ceiling where fishing pole used to be at seafood bar.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer too strong at three compartment sink.
Correction: Ensure chlorine sanitizer for food contact surfaces in between 50-150 ppm.
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01/12/2015 | Routine | |
All food temperatures taken were internal.
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. An asterisk should be added to the surf and turf for the steak the next time the menus are updated.
- 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.
- Records - Creation and Retention (repeated violation)
Observation: No record identifying the genus and species of parasite-destruction exempt tuna species (e.g. Thunnus albacares, Thunnus atlanticus, Thunnus alalunga, Thunnus maccoyii, Thunnus obesus, or Thunnus thynnus)
Correction: Provide the genus and species of tuna served raw, marinated, raw-marinated, partially cooked or marinated partially-cooked fish to verify that they do not need to be frozen for parasite destruction because they are exempt.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Salami (53°F), Turkey (54°F) and Pepperoni (51°F) in the homestyle refrigerator cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Lunch meats were discarded. Discontinue using the homestyle refrigerator until it is capable of cold holding foods at 41°F or below.
- 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 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.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Ice machine interior is soiled and the splatter area of slicer.
Correction: Clean the surface at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the men's restroom and at the bar.
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
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle labeled as simple green is re-filled with windex and not properly labeled.
Correction: Label spray bottles with contents or discard.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Soap and hand sanitizer is stored on clean dish rack with clean dishes.
Correction: Containers of chemicals, including soaps and sanitizers must be located in an area that is not above, or with food, equipment, utensils, linens or single service items.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer in the three compartment sink is too strong in excess of 200ppm.
Correction: Chlorine sanitizer applied to food contact surfaces should be between 50-150 ppm.
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08/18/2014 | Risk Factor | |
All temperatures were taken internally unless noted.
- Person in Charge (repeated violation)
Observation: Permit and CFM were not posted in public view.
Correction: Post for the public to see.
- Critical: Employee Health* (corrected on site)
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
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands before engaging in food preparation, after removing gloves, and putting on new gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Records - Creation and Retention
Observation: No record identifying the genus and species of parasite-destruction exempt tuna species (e.g. Thunnus albacares, Thunnus atlanticus, Thunnus alalunga, Thunnus maccoyii, Thunnus obesus, or Thunnus thynnus)
Correction: Provide the genus and species of tuna served raw, marinated, raw-marinated, partially cooked or marinated partially-cooked fish to verify that they do not need to be frozen for parasite destruction because they are exempt.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following ready to eat foods were cold holding at improper temperatures: 1) ground beef at 44F in the back reefer, 2) pepperoni and roast beef at 49F in the reach in cooler, 3) sliced cheese and shredded cheese at 45F and 47F at the make table.
Correction: Cold hold potentially hazardous food 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)
Observation: The following prepared ready-to-eat (RTE) food in the reach in refrigeration unit is not properly dated for disposition: white rice and mexican rice
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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The following prepared ready-to-eat (RTE) food in the refrigeration unit is not labeled with a ""consume by"" date: white rice and mexican rice
Correction: Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container 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, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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.
- 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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink in the men's room and mopsink 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged:
>>Grease trap not hung
>>Fan cover missing in women's restroom
>>Light cover missing to light above door in restroom hallway
>>Vent cover to duct work missing in back of kitchen
>>Kickplate missing to display refrigeration unit at bar
Correction: Repair the above mentioned to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the above mentioned, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: The temperature measuring device probe was observed unclean before use and/or storage.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following noted are in need of cleaning:
>>hood filters have accumulation of grease and dust.
>>coffee shelf soiled
>>ice machine soiled
>>shelf below microwave cart
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: The outdoor refuse container is stored on absorbent material.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open/uncovered due to a dumpster lid missing.
Correction: Cover all waste containers when not in continuous use.
- Outdoor Refuse Areas - Curbed and Graded to Drain
Observation: Parking lot is not graded to drain.
Correction: Repair refuse area so that it drains liquid waste resulting from the cleaning the area and waste receptacles. If refuse areas are not graded properly, waste water will pool and attract insects and rodents.
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all 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.
- Physical Facilities in Good Repair
Observation: The following physical structure are not maintained in good repair:
>>paint peeling in women's restroom
>>wall repair work done is hallway and men's restroom (patched but not painted)
>>a few floor tiles beginning to pop up below cookline
>>wall panel warped in kitchen.
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 structures are noted in need of cleaning:
>>The men's room door.
>>cookline floor soiled
>>wall behind the cookline
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.
|
04/30/2014 | Routine | |
All food temperatures taken were internal
- Person in Charge (corrected on site) (repeated violation)
Observation: Permit and Certified Food Managers Certificate not posted in public view.
Correction: Post in public view
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensil observed improperly stored between uses in breading
Correction: the container does not have a handle. The surface that the employees touch is the same surface that comes in contact with the breading.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Onions observed with a part of the bag hanging off of the shelf on the floor.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk (46°F) cold holding at improper temperatures in the display refrigeration unit at bar.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged:
>>Grease trap not hung
>>Fan cover missing in women's restroom
>>Light cover missing to light above door in restroom hallway
>>Vent cover to duct work missing in back of kitchen
>>Kickplate missing to display refrigeration unit at bar
Correction: Repair or replace.
- Equipment - Cutting Surfaces (corrected on site) (repeated violation)
Observation: The cutting boards along the make table are heavily scratched and scored, as well as some of the smaller cutting boards. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment and Utensils - Good Repair and Calibration (corrected on site)
Observation: A few utensils were observed damaged.
Correction: Discard, replace or repair.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>>Mold in ice box
>>Shelving where canned foods are stored
>>Dust accumulating on display refrigerator filter at bar
>>Gaskets to refrigerators/freezers
>>Sides of cooking equipment
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The outdoor refuse container is stored on absorbent material (gravel).
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair:
>>Wall repaired in several areas, but not repainted
>>Wall in women's restroom beside toilet
>>Two ceiling tiles damaged in back of kitchen
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 noted in need of cleaning:
>>Floors under grill
>>Floors under Manitowoc refrigerator
>>Wall behind cookline
>>Floor below bar refrigeration
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.
|
11/26/2013 | Routine | |
all food temperatures observed are internal.
2013 permit issued
- Person in Charge (repeated violation)
Observation: Hampton Certified Food Manager's Certificate not posted in public view.
Correction: Post the certificate in public view.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Flats of shell eggs are stored above chub of deli turkey in the beverage air refrigerator.
Correction: Store the eggs BELOW ready to eat food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Various prepared ready to eat foods are not labeled with a use by date (mashed potatoes, cole slaw, sliced deli meats, deli turkey chub, and chicken salad).
Correction: Label the use by dates on the ready to eat foods for use within 7 days (day one is day of food preparation or opening of package).
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: Coffee mugs stored in cardboard flat.
Correction: Corrected. Cardboard is not washable and durable. Use approved material such as plastic tray or sheet pan to store the mugs
- Responsibilities of Owner or Proprietor
Observation: The service window between the smoking and non-smoking areas is open.
Correction: Keep the service window closed to maintain a physically separate area from the smoking area.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The sinks are not sealed to the wall:
1) combination sink in kitchen not sealed to the wall.
2) handsink in kitchen
3) handsink in new bar
Correction: Seal the sinks to the wall since it is exposed to splash and seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Door gaskets torn on make table and beverage air refrigerator.
Correction: Repair/replace the door gaskets.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Multiple manufacturer containers (bbq buckets, oyster bucket, margarine tub) are reused for food storage.
Correction: Once the original contents have been emptied, discard the container and provide approved multi use containers for food storage.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The food contact surfaces of the meat slicer are not clean.
Correction: Clean and sanitize prior to use.
- Equipment - Cooking and Baking Equipment
Observation: Interior surfaces of the microwave open are not clean.
Correction: Clean daily.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) manitowac refrigerator door gaskets
2) sides of fryer
3) surface below grills
4) grill table shelf
5) vent hood filters
6) top of tea brewer
Correction: Clean.
- Kitchenware and Tableware
Observation: Spatulas and whisks in crock stored with food contact surface upwards.
Correction: Store utensils with the handles upwards to prevent contamination of the food contact surface.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The wall behind the dry storage rack and right of mop sink are not washable.
Correction: Finish the wall to provide a smooth, easily cleanable, and non-absorbent surface.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all hand sinks used by employees--see non-smoking bar and women's restroom.
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: Lighting insufficient at cookline and meat slicer table.
Correction: Provide at least 50 foot candles in this area--clean the ceiling tiles and upgrade wattage on light bulbs.
- Physical Facilities in Good Repair (repeated violation)
Observation: 1) Ceiling tile and ceiling vent cover missing in the women's restroom
2) Wall torn in the men's restroom
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor below cooklines
2) floor below both reach in refrigerators in the kitchen
3) ceiling tiles at cookline stained
4) wall behind/below the tea/coffee counter
Correction: Clean.
|
01/02/2013 | Routine | |
all food temperatures observed are internal.
Discontinue storing food orders in the window when they are soiled utensils and dishes present. Designate this area for food orders and provide a separate area for dirty dishware.
- Person in Charge (repeated violation)
Observation: Hampton Certified Food Manager's Certificate not posted in public view.
Correction: Post the certificate in public view.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site) (repeated violation)
Observation: Flats of shell eggs are stored above portioned bag so ready to eat deli meat in the beverage air refrigerator.
Correction: Store the eggs BELOW ready to eat food.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: The doors to the non-smoking area are open.
Correction: Keep this door closed to maintain a physically separate area from the smoking area. Suggested installing self closing devices on the doors.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The sinks are not sealed to the wall:
1) combination sink in kitchen not sealed to the wall.
2) handsink in kitchen
3) handsink in new bar
Correction: Seal the sinks to the wall since it is exposed to splash and seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Door gaskets torn on make table, homestyle refrigerator, and beverage air refrigerator.
Correction: Repair/replace the door gaskets.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the make table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Multiple manufacturer containers (bbq buckets, oyster bucket, margarine tub) are reused for food storage.
Correction: Once the original contents have been emptied, discard the container and provide approved multi use containers for food storage.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The food contact surfaces are not clean:
1) interior panel and side wall of ice machine
2) meat slicer blade
Correction: Clean and sanitize these surfaces.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) make table door gaskets
2) manitowac refrigerator door gaskets
3) sides of fryer
4) surface below grills
5) grill table shelf--CORRECTED
6) vent hood filters
7) top of tea brewer
Correction: Clean.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic cups 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Styrofoam clam shells observed unprotected from contamination on top of the homestyle refrigerator.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Kitchenware and Tableware
Correction:
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: Trash can not provided in the immediate area at the hand sink in the non-smoking area bar.
Correction: Provide a trash can in the immediate area of the hand sink.
- Toilet Room Receptacle Covered
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.
- Refuse - Covering Receptacles
Observation: Dumpster lids open.
Correction: Maintain dumpster doors and lids closed when not in continuous use.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The wall behind the dry storage rack and right of mop sink are not washable.
Correction: Finish the wall to provide a smooth, easily cleanable, and non-absorbent surface.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all hand sinks used by employees--see non-smoking bar and women's restroom.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall outlet covers/plates not installed at new bar.
Correction: Install wall outlet covers/plates.
- Physical Facilities in Good Repair
Observation: Ceiling vent covers not in place above beverage air refrigerator and women's restroom.
Correction: Install the ceiling vent covers.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor below cooklines
2) floor below both reach in refrigerators in the kitchen
3) ceiling tiles at cookline
Correction: Clean.
|
09/14/2012 | Routine | |
all food temperatures observed are internal.
New bar installed in non-smoking area. Please submit a current floor plan to the Health Department.
- Person in Charge
Observation: Permit to operate and Hampton Certified Food Manager's Certificate not posted.
Correction: Post these items in public view.
- Utensils - In-Use - Between-Use Storage
Observation: 1 oz souffle cups used to dispense slaw and cheese sauce are stored in the respective order.
Correction: Discontinue using non-handled bowls, cups to dispense food. Use HANDLED utensils to dispense food and store the handle out of the food.
- Cooling Methods (corrected on site)
Observation: Sliced tomatoes cut around 11 am and stored on top rail of the make table are not cooling within 4 hours of slicing.
Correction: Advised to cool the sliced tomatoes to 41* within 4 hours OR to track the time the product the was cut to ensure they are consumed or discarded mo more than 4 hours from that time.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheese sauce (44-45*)and coleslaw (44*) in the make table refrigerator are cold holding at improper temperature. Operator was in and out of unit during peak lunch.
Correction: Corrected. Cold hold potentially hazardous foods at or below 41*. Thermostat adjusted.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Chubs of ready to eat deli meat not labeled with a use by date of 7 days once opened.
Correction: Label/track the date the chubs were opened to ensure it is used within 7 days of opening
- Ventilation Hood System, Drip Prevention
Observation: Grease from vent hood system collecting around vent hood rim and also dripping into plastic bucket on floor.
Correction: Provide approved method of catching grease from vent hood such as metal catch pan/gutter system.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: (CORRECTED DURING INSPECTION): The doors to the non-smoking area are open.
Correction: Keep this door closed to maintain a physically separate area from the smoking area. Suggested installing self closing devices on the doors.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The sinks are not sealed to the wall:
1) combination sink in kitchen not sealed to the wall.
2) handsink in kitchen
3) handsink in new bar
Correction: Seal the sinks to the wall since it is exposed to splash and seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Door gasket torn on Beverage Air refrigerator.
Correction: Repair/replace.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the make table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment and Utensils - Good Repair and Calibration
Observation: End cap missing to whisk handle.
Correction: Repair/replace the whisk.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Observation: Multiple manufacturer containers (bbq buckets, margarine tuba) are reused for food storage.
Correction: Once the original contents have been emptied, discard the container and provide approved multi use containers for food storage.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) make table door gaskets
2) manitowac refrigerator door gaskets
3) sides of fryer
4) surface below cutting board at make table
Correction: Clean.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: Trash can not provided at new bar refrigerator.
Correction: Provide a trash can in the immediate area of the hand sinks.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The wall behind the dry storage rack and right of mop sink are not washable.
Correction: Finish the wall to provide a smooth, easily cleanable, and non-absorbent surface.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the new bar hand sink.
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: Light bulbs burned out in near kitchen entry.
Correction: Replace the bulbs.
- Physical Facilities in Good Repair
Observation: Wall outlet covers/plates not installed at new bar.
Correction: Install wall outlet covers/plates.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor below cookline
2) wall behind/below tea brewer
3) ceiling tiles at cookline
Correction: Clean.
|
06/12/2012 | Routine | |
all food temperatures observed are internal.
- Person in Charge
Observation: Facility lacks a Hampton certified food manager.
Correction: Register the Serv Safe certificate with the Hampton Health Department ($10). Post the Hampton certificate in public view.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: 1) Ground beef chub stored above ready to eat foods in the make table
2) Shell eggs stored above ready to eat food in the back 2 door refrigerator
Correction: Store raw animal foods BELOW ready to eat foods and foods that require a lower cooking temperature to destroy disease causing bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The chubs of ready to eat deli meat are not labeled with a use by date once opened.
Correction: Label/track the date the chubs were opened to ensure it is used within 7 days of opening.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometer located at back wall in bar display refrigerator storing dairy.
Correction: Relocate or provide a thermometer at the FRONT of the unit by the door.
- Responsibilities of Owner or Proprietor (corrected on site) (repeated violation)
Observation: The doors to the non-smoking area are open.
Correction: Keep this door closed to maintain a physically separate area from the smoking area. Suggested installing self closing devices on the doors.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Combination sink in kitchen not sealed to the wall.
Correction: Seal the sink to the wall since it is exposed to splash and seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Unnecessary/inoperable wine cooler stored on floor next to homestyle refrigerator.
Door gasket torn on beverage air refrigerator.
Correction: Remove the wine cooler if is no longer necessary for the operation of the facility.
Repair/replace the gasket.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the make table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Multiple manufacturer containers (bbq buckets, pickle jar, oyster buckets, margarine tub) are reused for food storage.
Correction: Once the original contents have been emptied, discard the container and provide approved multi use containers for food storage.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The food contact surfaces are not clean:
1) Undercarriage of meat slicer
2) small section of interior right wall of ice machine
3) soda gun holder at bar
Correction: Clean and sanitize the food contact surfaces.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: Interior surfaces of microwave oven not clean.
Correction: Clean.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) sides of grill
2) side of stove
3) side of fryer
4) surfaces/shelf below grills
5) Manitowac refrigerator door gaskets and door jamb
6) top of tea brewer
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: 1) two soda lines (that are not currently in use) are stored in the floor drain next to the homestyle refrigerator
2) styrofoam clams shells on top of the refigerator are not protected
3) food boats on rack above make table are not stored protected
Correction: Clean and sanitize the lines/hose connection prior to use and store protected. Store food boats and clam shells inverted to protect from contamination.
- Kitchenware and Tableware (repeated violation)
Observation: in caddies left of three compartment sink are stored with the food contact surface upwards.
Correction: Store the utensils with the handles upwards to prevent contamination of the food contact surfaces.
- Plumbing System Maintained in Good Repair
Observation: The cold water faucet is not working or not working properly and had to be turned off.
Correction: Repair the facuet.
- Plumbing System Maintained in Good Repair
Observation: Waste drain line leaking at sink basin.
Correction: Repair the waste drain line.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The wall behind the dry storage rack and right of mop sink are not washable.
Correction: Finish the wall to provide a smooth, easily cleanable, and non-absorbent surface.
- Handwashing Cleanser - Availability
Observation: Soap not dispensing at the hand sink-mop sink.
Correction: Repair/replace/provide a pump dispenser at the sink for employees to properly wash hands.
- Physical Facilities in Good Repair (repeated violation)
Observation: The door to men's restroom is in poor repair.
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor below cookline
2) floor below Beverage Air refrigerator (minimal)
3) wall behind the coffee/tea brewer table
4) hand sink-mop sink
Correction: Clean.
|
12/16/2011 | Routine | |
- Person in Charge (repeated violation)
Observation: Facility lacking Hampton Certified Food Manager.
Correction: Register Hampton Adult Education certificate with the Hampton Health Department ($10 fee). Post the Hampton certificate in public view.
- Hair Restraints - Effectiveness
Observation: Employee 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.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Flats of shell eggs stored above ready to eat food.
Correction: Store raw animal food products BELOW ready to eat food to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Potentially hazardous foods in the Manitowac refrigerator are cold holding above 41*:
-shrimp at 45*
-oysters at 43.7
Correction: Corrected by relocating and adjusting thermostat. Maintain phfs at or below 41*.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat deli meats are not date labeled--the chart has not been kept up to date.
Correction: Ensure ready to eat foods are labeled with a use by date of 7days once the packages are opened (open chubs and sliced).
- Temperature Measuring Devices (repeated violation)
Observation: Thermometer located at the back of the display refrigerator storing dairy.
Correction: Provide a thermometer at the front of the by the door.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Combination sink in kitchen not sealed to the wall.
Correction: Seal the sink to the wall since it is exposed to splash and seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Unnecessary/inoperable wine cooler stored on floor next to homestyle refrigerator.
Door gasket torn on beverage air refrigerator.
Correction: Remove the wine cooler if is no longer necessary for the operation of the facility.
Repair/replace the gasket.
- Equipment - Cutting Surfaces
Observation: The cutting board along the make table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Multiple manufacturer containers (bbq buckets, pickle jar, margarine tub) are reused for food storage.
Correction: Once the original contents have been emptied, discard the container and provide approved multi use containers for food storage.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Undercarriage of meat slicer not clean.
Correction: Clean and sanitize the food contact surfaces of the meat slicer.
- Equipment - Cooking and Baking Equipment
Observation: Interior surfaces of microwave oven not clean.
Correction: Clean.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) sides of grill
2) side of stove
3) side of fryer
4) surfaces/shelf below grills
5) make table door gaskets
6) drink dispenser covers
7) Manitowac refrigerator door gaskets and door jamb
Correction: Clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic cups 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.
- Kitchenware and Tableware (repeated violation)
Observation: Utensils in caddies left of three compartment sink are stored with the food contact surface upwards.
Correction: Store the utensils with the handles upwards to prevent contamination of the food contact surfaces.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The wall behind the dry storage rack is not washable.
Correction: Finish the wall to provide a smooth, easily cleanable, and non-absorbent surface.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) wall in men's restroom (see handsink-wall juncture)
2) door to men's restroom
3) wall in women's restroom
4) ceiling tile missing in men's restroom
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The physical structures are not clean:
1) floor below cookline
2) floor below Beverage Air refrigerator (minimal)
3) walls around the three-comparment sink and handsink
4) floor behind grease trap
Correction: Clean.
|
09/08/2011 | Routine | |
All food temperatures observed are internal.
- Person in Charge
Observation: Facility lacking Hampton Certified Food Manager.
Correction: Register Hampton Adult Education certificate with the Hampton Health Department ($10 fee). Post the Hampton certificate in public view.
- Temperature Measuring Devices
Observation: Thermometer located at the back of the display refrigerator storing dairy.
Correction: Provide a thermometer at the front of the by the door.
- Responsibilities of Owner or Proprietor (corrected on site)
Observation: Doors to non-smoking room and bar service windows are open.
Correction: Corrected. Ensure doors between smoking and non-smoking areas and the bar service window remains closed. Suggested installing self-closing devices on the doors and windows.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Chlorine test strips not provided.
Correction: Provide chlorine test strips to ensure chlorine sanitizer solution is within safe and acceptable range.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Combination sink in kitchen not sealed to the wall.
Correction: Seal the sink to the wall since it is exposed to splash and seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Unnecessary/inoperable wine cooler stored on floor next to homestyle refrigerator.
Correction: Remove the wine cooler if is no longer necessary for the operation of the facility.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Door gasket torn on beverage air refrigerator.
Correction: Repair/replace the gasket.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Soft sided bbq buckets reused for food storage.
Correction: Once the original contents have been emptied, discard the container. Provide approved multi-use containers for food storage.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The meat slicer blade is not clean.
Correction: Clean and sanitize.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) left side of fryer
2) under ledge of grill
3) right side of stove
4) minimal below grills
5) vent hood filters (at least 2)
Correction: Clean.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic cups at the bar 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.
- Critical: Backflow Prevention, Air Gap* (corrected on site)
Observation: The sprayer wand of the three compartment sink extends below the flood rim level of the sink basin.
Correction: Temporarily corrected. Adjust the sprayer wand so it is at least 2 inches above the flood rim level.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The outdoor refuse container is stored on absorbent material.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster lid open.
Correction: Maintain dumpster doors and lids closed when not in continuous use.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The wall behind the dry storage rack is not washable.
Correction: Finish the wall to provide a smooth, easily cleanable, and non-absorbent surface.
- Lighting, Intensity (repeated violation)
Observation: Light bulbs burned out:
1) bar display refrigerator
2) Manitowac refrigerator
Correction: Replace the burned out light bulbs.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) wall in men's restroom (see handsink-wall juncture)
2) door to men's restroom
3) wall in women's restroom
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall not clean behind the tea brewer table.
Correction: Clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Minimal debris observed on floors:
1) cookline
2) soda syrup rack
3) Manitowac refrigerator
Correction: Clean.
|
05/02/2011 | Routine | |
all food temperatures observed are internal.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Facility lacks a current certified food manager (CFM).
Correction: Operator currently enrolled for February Course. Once course successfully completed, register the certificate with the Hampton Health Dept and post the Hampton certificate in public view.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Raw ground beef stored with and above whole pork roasts and beef steaks.
Correction: Store ground meats BELOW pork and beef steaks to prevent cross contamination.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Ready to eat foods (sliced and chubs of deli meat, coleslaw) are not labeled with a use by date once the package of meat has been opened and the coleslaw has been prepared.
Correction: Advised to label the use by dates for 7 days (day one is day package is opened or food prepared) on the containers or using approved system.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Chlorine test strips not provided.
Correction: Provide chlorine test strips.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The handsink-mopsink is no longer sealed to the wall.
Correction: Seal the sink to the wall.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) Beverage air refrigerator door gasket torn
2) vinyl stool cover torn in the kitchen
3) chargrill knob(s) missing
4) unnecessary wine cooler stored on floor next to cookline refrigerator
Correction: Maintain equipment in good repair. Remove unnecessary or inoperable equipment from the premises to facilitate cleaning and eliminate potential pest harborage conditions.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers (bbq, oyster buckets) were observed reused for the storage of food.
Correction: Discontinue the reuse of manufacturer containers for storage. Provide approved reusable food storage containers designed for your food storage needs.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) make table door gaskets
2) vent hood filters
3) table top below char grill
4) red bull refrigerator door gasket at bar
Correction: Clean.
- Kitchenware and Tableware (repeated violation)
Observation: Cleaned and sanitized utensils imrpoperly stored with food contact surface upwards in utensil caddies.
Correction: Store the utensils with the HANDLES presented upwards.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The walls are not finished outside of the office (stained).
Correction: Finish the walls to provide a smooth, easily cleanable, and non-absorbent surface.
- Outdoor Areas, Surface Characteristics (repeated violation)
Observation: Outdoor walking and driving areas are such that they do not minimize dust, facilitate maintenance or prevent muddy conditions (pot holes exist).
Correction: Surface outdoor walking and driving areas with concrete, asphalt, or gravel or other materials treated to minimize dust, facilitate maintenance, and prevent muddy conditions.
- Lighting, Intensity (repeated violation)
Observation: The light bulb is burned out in the Manitowoc.
Correction: Replace the bulb.
- Dressing Areas and Lockers - Designation
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions--observed jacket hanging on rack above the make table and back pack on the homestyle refrigerator.
Correction: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) floor tile is loose below ice machine
2) floor drain cover is missing between soda syrup rack and refrigerator
3) wall damaged in women's restroom (handicap bar came off wall)
4) door knob missing to men's restroom
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor is not clean below the coffee and tea brewer table.
Correction: Clean the floor.
|
01/19/2011 | Routine | |
All food temperatures observed are internal.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Facility lacks a current certified food manager (CFM).
Correction: Certificate present has expired past 6 months. Full-time staff member shall successfully complete an approved food safety course and register with the Hampton Health Department upon completion OR register current CFM/ServSafe/or equivalent with HHD. Failure to provide proof of registration into an approved course or course completion may delay issuance of 2011 permit to operate.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Kitchen employee chewing on penne pasta while preparing food.
Correction: Advised to discontinue chewing on any food prevent it from accidentally contaminating food in preparation.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Server 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Ready to eat foods (deli meats, coleslaw) are not labeled with a use by date once the package of meat has been opened and the coleslaw has been prepared.
Correction: Advised to label the use by dates for 7 days (day one is day package is opened or food prepared) on the containers or using approved system.
- Ventilation Hood System, Drip Prevention (repeated violation)
Observation: Catch pan not installed at the grill.
Correction: Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
- Smoking in Non-Smoking Areas
Observation: Person observed smoking in non-smoking area of restaurant.
Correction: Owner or PIC must prohibit smoking in non-smoking areas of restaurant. Hampton Health Department has not received correspondence from Codes Compliance verifying new non-smoking room AND restrooms are on separate ventilation system from the smoking area. Also, the doors to the non-smoking room shall remain closed. Until Health Department has received notice from Codes Compliance, facility is to be smoke free.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is an incomplete chlorine test kit.
Correction: Provide a complete test kit (i.e. color chart) to ensure sanitizer is safe.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink-mopsink is no longer sealed to the wall.
Correction: Seal the sink to the wall.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) Beverage air refrigerator door gasket torn
2) vinyl stool cover torn in the kitchen
3) chargrill knob(s) missing
4) unnecessary wine cooler stored on floor next to cookline refrigerator
Correction: Maintain equipment in good repair. Remove unnecessary or inoperable equipment from the premises to facilitate cleaning and eliminate potential pest harborage conditions.
- Equipment - Cutting Surfaces
Observation: The cutting board along the make table is heavily scratched and scored.
Correction: Resurface or replace the board to provide a smooth and easily cleanable surface.
- Equipment and Utensils - Good Repair and Calibration
Observation: Thermometer inside the Manitowic refrigerator is not accurate (currently reading 24* but ambient air measured at 40*.
Correction: Replace the thermometer with that is in good repair/accurate.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers (bbq, oyster buckets) were observed reused for the storage of food.
Correction: Discontinue the reuse of manufacturer containers for storage. Provide approved reusable food storage containers designed for your food storage needs.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) make table door gaskets
2) shelf below grill table
3) vent hood filters
4) soda wand holder
Correction: Clean.
- Kitchenware and Tableware (repeated violation)
Observation: Cleaned and sanitized utensils imrpoperly stored with food contact surface upwards in utensil caddies.
Correction: Store the utensils with the HANDLES presented upwards.
- Refuse - Covering Receptacles (repeated violation)
Observation: The dumpster door(s) and lid(s) are open.
Correction: Maintaint the doors and lids closed when not in continuous use.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The walls are not finished outside of the office (stained).
Correction: Finish the walls to provide a smooth, easily cleanable, and non-absorbent surface.
- Outdoor Areas, Surface Characteristics
Correction:
- Lighting, Intensity
Observation: Light bulb burned out inside the Manitowic refrigerator.
Correction: Replace the bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) floor tile is loose below ice machine
2) REPEAT: floor drain cover is missing between soda syrup rack and refrigerator
3) wall damaged in women's restroom (handicap bar came off wall)
4) door knob missing to men's restroom
5) ventilation fan cover missing in men's restroom
6) light lens cracked in the men's restroom
7) wall tearing/damaged at men's restroom handsink
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) minimal debris observed on the floor below the cookline
2) spill/splash observed on floor below tea dispensers
3) floor below soda syrup rack
Correction: Clean.
|
10/14/2010 | Routine | |
- Critical: Demonstration of Knowledge*
Observation: Facility lacks a current certified food manager (CFM).
Correction: Certificate present has expired past 6 months. Full-time staff member shall successfully complete an approved food safety course and register with the Hampton Health Department upon completion OR register current CFM/ServSafe/or equivalent with HHD.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee failed to remove gloves and wash hands after using wet towel to wipe down surfaces.
Correction: Corrected. Gloves to be removed and hands shall be washed after contamination.
- 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.
- Critical: Hands - Preventing Contamination from Hands* (repeated violation)
Observation: Observed bare hand contact with ready to eat and cooked foods (grilled chicken, basil).
Correction: Corrected. Advised employee that there shall be no bare hand contact with cooked/ready to eat foods. Must use proper utensils/barriers OR wash hands and wear single use gloves.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Shell eggs stored above ready to eat deli meats in the beverage refrigerator.
Correction: Store shell eggs BELOW ready to eat foods to prevent cross contamination of ready to eat foods.
- 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.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometer not provided inside the display refrigerator storing dairy.
Correction: Provide a thermometer inside at the FRONT by the door.
- Sanitizing Solutions, Testing Devices
Observation: Chlorine test strips are not effective and color chart missing.
Correction: Provide a new chlorine test kit.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) Beverage air refrigerator door gasket torn
2) catch pan not installed at the vent hood system
3) vinyl stool cover torn in the kitchen
Correction: Maintain equipment in good repair. Properly install a catch pan at the vent hood system.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers (bbq, oyster buckets) were observed reused for the storage of food.
Correction: Discontinue the reuse of manufacturer containers for storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The meat slicer is not clean.
Correction: Clean and sanitize.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) vent hood filters
2) make table door gaskets
Correction: Clean.
- Kitchenware and Tableware (repeated violation)
Observation: Cleaned and sanitized utensils imrpoperly stored with food contact surface upwards in utensil caddies.
Correction: Store the utensils with the HANDLES presented upwards.
- Refuse - Covering Receptacles (corrected on site) (repeated violation)
Observation: Dumpster door left open.
Correction: Maintain dumpster doors closed whe not in continuous use.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The walls are not finished outside of the office (stained).
Correction: Finish the walls to provide a smooth, easily cleanable, and non-absorbent surface.
- Physical Facilities in Good Repair (repeated violation)
Observation: 1) exhaust vent cover missing in area of beverage air refrigerator
2) floor drain cover not in place at homestyle refrigerator
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors are not clean:
1) below the cookline
2) below the coffee/tea table in the kitchen
Correction: Clean.
- Toxics - Separation of Toxics (corrected on site)
Observation: Containers of comet improperly stored with single service and above bottled beverages in kitchen.
Correction: Corrected. Store chemicals physically separate and BELOW food, food contact surfaces, and equipment.
|
07/16/2010 | Routine | |
Restaurant representatives - add corrected or new information about Mugzy's Sports Grill/The Warehouse At Mugzy's, 1312 E Pembroke Ave., Hampton, VA 23669 »