All temperatures taken were internal unless otherwise noted.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without beard guard.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) container of oatmeal in the walk-in unit was 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.
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01/29/2016 | Routine | |
| No violation noted during this evaluation. | 01/29/2016 | Routine | |
All food temperatures taken were internal unless otherwise noted.
- Person in Charge
Observation: Certified food manager not registered Hampton Health Department
Correction: Register certificate at Hampton Health Department 1320 La Salle Ave.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Butter cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: Missing a refuse container at the area immediately adjacent to the front hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the front hand sink.
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09/23/2015 | Routine | |
All temperatures taken were internal unless otherwise noted. Due to the age of the school, the facility does not comply with the current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This will include the addition of one or more handsinks, improved lighting, repair or structural deficiencies, repair or replacement of equipment, and proper installation of laundry facilities.
- Toxics - Separation of Toxics
Observation: Lysol spray can was not properly stored to prevent the contamination of food. The can was stored next to food on the pantry shelf.
Correction: Containers of spray cleaner must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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01/21/2015 | Routine | |
All food temperatures taken are internal unless otherwise noted.
- Equipment - Good Repair and Proper Adjustment
Observation: Ice build-up was observed in the interior of the walk-in freezer.
Correction: Remove excess ice.
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10/06/2014 | Routine | |
All food temperatures taken are internal unless otherwise noted
- Equipment and Utensils, Air-Drying Required
Observation: Food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory near the walk-in freezer.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory near the walk-in freezer.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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05/07/2014 | Routine | |
All temperatures taken are internal unless otherwise noted.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Chlorine or Quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory near the walk- unit.
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.
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03/25/2014 | Routine | |
Permit issued, please post
No violation noted during this evaluation. | 11/18/2013 | Routine | |
All temperatures are internal unless otherwise noted
- Non-Food Contact Surfaces
Observation: Top of oven dirty
Correction: Clean and maintain
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05/07/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Plastic over buttons on microwave damaged.
Correction: repair
- Equipment and Utensils - Good Repair and Calibration
Observation: Handle damaged/melted knife.
Correction: Discard, replace or repair
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Food containers not inverted or covered above 3-vat.
Correction: Cover or invert to protect the food contact surface.
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01/14/2013 | Routine | |
All temperature are internal unless otherwise noted.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk "55-59" cold holding at improper temperatures
Correction: Discard
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Microwave plastic cover over buttons peeling.
Correction: repair/replace
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the any handsinks.
Correction: Increase the number of approved refuse containers by handsinks to prevent the accumulation of debris.
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10/10/2012 | Routine | |
All temperatures are internal unless otherwise noted
- Equipment - Good Repair and Proper Adjustment
Observation: Plastic peeling microwave
Correction: Remove
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04/17/2012 | Routine | |
All temperatures are internal unless otherwise noted.
All food is discarded after lunch "not to exceed four hours."
2012 health permit issued at time of inspection, also went over back of permit with operator.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: following in need of cleaning
>>walk-in fridge floor
Correction: clean
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01/09/2012 | Routine | |
All temperatures are internal unless otherwise noted
- Non-Food Contact Surfaces
Observation: Microwave dirty
Correction: Clean and maintain
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Drain covers under 3 vat dirty
Correction: Clean and maintain
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09/30/2011 | Routine | |
- Person in Charge
Observation: Certified Food Manager Certificate not hung in public view
Correction: Post certificate in public view
- Food Contact Surfaces - Cleanability*
Observation: Brush bristles broken/flaking
Correction: Replace
- Food Contact Surfaces - Cleanability*
Observation: Spatula melted
Correction: Replace
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04/21/2011 | Routine | |
Note: All temperatures are internal unless otherwise noted
2011 Health permit issued at time of inspection, back of permit reviewed with operator
- Food Contact Surfaces - Cleanability*
Observation: Metal Strainer damaged/twisted 3 vat sink
Correction: Repair/replace
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: Dishmachine sanitizer observed greater than 194*F
Correction: Adjust back to approved specs. Recommend staying as close to possible to data plate information
- Non-Food Contact Surfaces
Observation: Can opener dirty
Correction: Clean and maintain
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water temperature at handsink 86* is below minimum requirement
Correction: Adjust to 100*F
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12/08/2010 | Routine | |
Permit issued
- Person in Charge
Observation: Certified food manager is not registered with this office
Correction: Register
- Plumbing System Maintained in Good Repair
Observation: Cap on white PVC line in mop room is off
Correction: Install
- Refuse Receptacles
Observation: There is no outside refuse container
Correction: Provide
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the hand sink.
- Floors, Walls, and Ceilings, Utility Lines
Observation: Copper drain lines under sink next to ice machine are to low to allow proper cleaning
Correction: Raise lines at least 6 inches off of floor.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory
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
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor of mop room dirty
Correction: Clean and maintain
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09/01/2010 | Routine | |
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