- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working container of degreaser is 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.
|
11/12/2015 | Risk Factor | |
How water to the three compartment sink has been restored.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The handsinks caulking is worn and 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: metal storage racks rusting, walk-in cooler shelves rusting, can opener blade rusting, bottom of walk-in cooler door rustingm and storage cart rusting.
Correction: Repair the to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: Several containers are pitted, cracked and/or sticky from being older, preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment was noted in need of cleaning: Side of walk-in cooler door, shelving in the walk-in cooler, shelves above the three compartment sink, metal carts, side of cooking equipment, and dry goods storage shelves beside cookline.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Outer Openings - Protected (repeated violation)
Observation: The side door is not self closing and the screen door has holes in the mesh where insects can enter when door is open in warmer weather.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
|
05/18/2015 | Follow-up | |
All food temperatures taken were internal. Ensure all people that prepare food wear hair restraints.
Due to the age of the building, the facility does not comply with 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 may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities—for schools}.
- 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.
- 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 precision chlorine test strips so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: shelf above prep table, sides of cooking equipment, outside of microwave, chemical storage rack.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Knives and spatulas were found stored with miscellaneous items in storage bin. Recipe book stored in contact with to go containers.
Correction: Store utensils, food equipment and containers in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Plumbing System Maintained in Good Repair
Observation: The hot water has been shut off at the three compartment sink due to a leak in back of faucet.
Correction: Repair leak and restore hot water to three compartment sink within 1 week. The mopsink has a food grade hose that can be attached to fill three compartment sink.
- Outer Openings - Protected (repeated violation)
Observation: Screen door has hole in screen.
Correction: Provide outer opening screen with a mesh that 16 to 1 inch. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of 2 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* (corrected on site) (repeated violation)
Observation: Small bottle of chemical stored in utensil bin with utensils and bread.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
05/06/2015 | Routine | |
All food temperatures taken were internal.
Due to the age of the building, the facility does not comply with 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 may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities—for schools}.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Scoop in flour has no handle.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- 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.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The handsinks caulking is worn and 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
Observation: The following equipment was observed in a state of disrepair and damaged: metal storage racks rusting, walk-in cooler shelves rusting, can opener blade rusting, bottom of walk-in cooler door rustingm and storage cart rusting.
Correction: Repair the to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment and Utensils - Good Repair and Calibration
Observation: Several containers are pitted, cracked and/or sticky from being older, preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment was noted in need of cleaning: Side of walk-in cooler door, shelving in the walk-in cooler, shelves above the three compartment sink, metal carts, side of cooking equipment, and dry goods storage shelves beside cookline.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Outer Openings - Protected (repeated violation)
Observation: The side door is not self closing and the screen door has holes in the mesh where insects can enter when door is open in warmer weather.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals not stored separately from insecticides or rodenticides.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of grill cleaner stored on shelf with cleaning stuff are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
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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01/15/2015 | 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.
Due to the age of the building, the facility does not comply with 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 may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities—for schools}.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Whiting on ice (39-46°F), Whiting in cooler (41-45°F), Milk Wash on ice (75°F), Fish in walk-in cooler (46°F), Shrimp in walk-in cooler (45°F), Milk in walk-in cooler (46°F) cold holding at improper temperatures.
Correction: Time control will be used for foods at cookline. More ice needs to be added to cooler at cookline, or another method such as using bags (instead of containers) with food product submerged in ice. Ice has been used in the walk-in cooler to help control temperatures, especially during the summer. The ambient air temperature is 49°F and more ice is being added in cold holding box to help control temperatures. It is suggested that the walk-in cooler be serviced.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the kitchen is being used to store wiping cloths.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of degreaser is 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.
|
08/21/2014 | Risk Factor | |
All food temperatures take are internal temperatures. Clean floor behind stove. Sealant repaired at kitchen handsink has a crack again, re-seal.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk wash (70°F) for fish breader cold holding at improper temperatures at room temperature.
Correction: A time control policy was discussed and a policy was implemented for tomatoes and milk wash that are set out at room temperature. The policy must be kept in facility and foods on time control are to be tracked, so employees know when the 4 hr time is up and the food can no longer be offered for sale to the public after the 4 hr time period expires.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged:
>>racks corroded in walk-in cooler
>>can opener arm corroded
>>2 carts have rusting metal
>>Back door bare wood not sealed
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following utensils were observed soiled to sight and touch: sifter and spatula at cookline not being cleaned every 4 hrs and comes into contact with potentialy hazardous foods.
Correction: Clean and sanitize these surfaces for food contact every 4 hrs
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: Shelves above 3 comp sink, Under front counter cabinets,dry foods storage shelves soiled, sides of fryer has grease, side door soiled by handle side, can opener blade, walk-in cooler door, 2 carts on sides of cookline soiled.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Outer Openings - Protected
Observation: Outer opening of the food establishment are not protected against entry of insects and rodents. The side/backdoor has screenwire mesh that is damaged in one area and then in another place there is two area that are not covered.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
|
05/08/2014 | Routine | |
All food temperatures taken were internal.
- Person in Charge (corrected on site) (repeated violation)
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. When asked, staff were not aware of some of the 5 reportable illnesses and some of the symptoms.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. EHS provided guidance documents for posting/review..
- Food Storage Containers - Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: Unlabeled food container of bulk breader.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses. There is no handle on container used to dispense bulk breader so the surface that contacts the food is the same surface that is touched with the hand. A handle must be provided on the dispenser for it to be an approved dispenser.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The stove and fryer is not spaced in a manner that allows accessibility for cleaning.
Correction: Space the unit to allow access for cleaning along the sides, behind, and above or space the unit so that it is not more than 1/32 inch away from adjoining equipment, walls, and ceilings to minimize the need for cleaning.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsinks in the employee restroom and kitchen are no longer properly sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) section of wire shelf above three compartment sink (where sheet pans stored).
2) interior of fryer cabinetry/ledges
3) metal cart
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: There was no sanitizer in facility at time of inspection, employee bought some during the inspection.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the employee restroom.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
>>Wooden baseboard under 3 compartment sink not sealed
>>Paint is beginning to wear on the wall behind the 3 compartment sink
>>Door frame and screen door in the kitchen is not sealed, bare wood is exposed
>>Threshold at back door damaged
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following surfaces noted in need of cleaning:
1) Wall not clean behind/below the prep table ( where the crockpot stored)
2) Floor not clean below cook line
3) Wall around 3 compartment sink beginning to accumulate grease and other residue
4) Floors not clean under the counters up front
6) 3 compartment sink beginning to rust
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.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle of degreaser observed without a label on front counter.
Correction: Label spray bottles with contents or discard.
|
12/12/2013 | Routine | |
Additional drainboard lacking at three compartment sink.
In the event of a change in ownership, remodel, or component replacement drainboards shall be provided on each side.
All food temperatures observed are internal.
Collard greens were reheating in the crockpot--greens placed in crockpot (from refrigerator) after EHS arrived and within 45 minutes product was 108 to 135*. Advised crockpots are designed for SLOW heating and that potentially hazardous foods shall be reheated RAPIDLY to 165* (if food was cooled and refrigerated) or 135* if commercially prepared and is the first heating) within 2 hours. Advised to stir product as needed for even heat distribution. Suggested opening up the can of collards and storing bulk or portioned greens in the refrigerator and just to reheat upon ordering (since reheating for immediate service does not require a final cooking/reheating temperature for food safety).
- Person in Charge
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. When asked, staff were not aware of the 5 reportable illnesses.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. EHS provided guidance documents for posting/review.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee failed to wash hands prior to putting on gloves for foodservice.
Correction: Corrected. Advised hands shall be washed prior to putting on gloves and employee did so.
- Critical: Food - Compliance with Food Law* (corrected on site)
Observation: Cakes are baked at operator's home.
Correction: Corrected.Cease the sale of the current cakes. Discontinue baking cakes at home as the kitchen is not under permit or inspected. All food sold shall be prepared from a permitted kitchen or shall be purchased from approved sources. Operator has capability of baking at this food facility.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Bulk breader not labeled.
Correction: Label breader.
- Thawing
Observation: Improper methods used to thaw fish (in sink basin at room temperature).
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) section of wire shelf above three compartment sink (where sheet pans stored).
2) interior of fryer cabinetry/ledges
Correction: Clean.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap not provided at the rest room hand sink.
Correction: Corrected. Ensure all hand sinks are stocked with a supply of soap.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: 1) Wall not clean behind/below the prep table ( where the crockpot stored)
2) Floor not clean below stove
Correction: Clean.
- Pests - Controlling Pests*
Observation: Rodent droppings are observed in the tray storing spices/condiments.
Correction: Clean to remove and monitor for new/current activity. Observed measures in place for rodent control.
|
01/29/2013 | Routine | |
All food temperatures are internal.
2013 permit issued
- Food Storage Containers - Identified with Common Name of Food
Observation: Bulk breader not labeled.
Correction: Label.
- Utensils - In-Use - Between-Use Storage
Observation: Cup used to dispense breader stored in contents.
Correction: Provide a handled cup or utensil to dispense food and store handle of out of contents.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Scallops and whiting on top stack in cooler cold holding at improper temperatures (at least 46*).
Correction: Corrected by adding more ice. Cold hold at or below 41* (ensure ice surrounds the container to the level of the food).
- Drainboards (repeated violation)
Observation: Drainboard lacking at the three compartment sink.
Correction: In the event of a change ownership, remodel, or component replacement additional drainbaord shall be provided.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) vent hood filters
2) exterior of crockpot
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Souffle cups and lids not stored protected.
Correction: Corrected. Store protected by inverting.
- Outer Openings - Protected
Observation: Back screen door not adequately protected.
Correction: Replace damaged green pads with mesh screen or other approved material.
- Physical Facilities in Good Repair (repeated violation)
Observation: 1) Threshold at back door damaged.
2) Wall at front hand sink damaged.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor not clean below stove and small area of fryer.
Correction: Clean.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Stainless steel cleaner stored with food.
Correction: Corrected. Store chemicals separate from food, food contact surfaces, and equipment.
|
10/19/2012 | Routine | |
food temperatures observed are internal unless otherwise noted.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Operator failed to wash hands before putting gloves on when entering kitchen.
Correction: Corrected. Hands shall be washed prior to putting on gloves for foodservice.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Coleslaw (portion cups in cooler) and top container(s) of fish in cooler are cold holding at improper temperatures (58, 47* respectively).
Correction: Corrected. Coleslaw, if any left, to be discarded at 4 pm. More ice added to fish.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Per operator milk wash and sliced tomatoes to be discarded at 4 pm (out at 12 pm). No written procedures/policy in place.
Correction: Provide a statement/policy for the use of time as a control and ensure time is labeled for these products.
- Drainboards (repeated violation)
Observation: Drainboard lacking at three compartment sink.
Correction: In the event of a change in ownership, remodel, or component replacement additional drainboard shall be provided.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) sides of fryer and stove
2) underside ledge of fryer table
Correction: Clean.
- Physical Facilities in Good Repair
Observation: Wall below front hand sink is damaged.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor below cooking equipment is not clean.
Correction: Clean.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Raid flying insect spray on prep table shelf.
Correction: Corrected. Only approved pesticides shall be applied by a certified pest control operator and shall be stored separate from food, food contact surfaces, equipment, and general cleaners.
|
07/10/2012 | Routine | |
all food temperatures observed are internal.
prior to serving, ensure collards reheated to 165*.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Ice scoop handle lying in contents.
Correction: Corrected. Store handle out of ice.
- Food Contact Surfaces - Cleanability*
Observation: Several food containers are in poor repair (chipped/cracked) and lid to bulk flour is cracked.
Correction: Repair/replace damaged containers.
- Drainboards (repeated violation)
Observation: Drainboards lacking at three compartment sink.
Correction: In the event of a change in ownership or remodel, facilities shall ugrade in accordance with the current state food regulations.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) bins storing dry food on shelf
2) underside of fryers, sides of fryers, interior ledge of fryers
3) shelves on cart left of fryers
4) shelf above 3 compartment sink, prep table
Correction: clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor around stove
2) wall above prep table
Correction: Clean.
|
02/10/2012 | Routine | |
All food temperatures observed are internal.
2012 permit issued
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Ice scoop handle lying on/in ice in ice machine.
Correction: Store scoop with handle OUTof the food.
- Thawing (corrected on site)
Observation: Fish and shrimp tahwing in sink in standing water.
Correction: Corrected. Thaw potentially hazadous foods under running water or in the refrigerator.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Milk wash and sliced tomatoes for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Drainboards (repeated violation)
Observation: Ddrainboards lacking at the three compartment sink.
Correction: In the event of a change in ownership, remodel, or sink replacement, provide the drain boards.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) wire shelf above prep table
2) fryer door handle
3) can opener blade
Correction: Clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor around stove not clean.
Correction: Clean.
|
11/16/2011 | Routine | |
all food temperatures are internal.
- Utensils - In-Use - Between-Use Storage
Observation: Ice scoop in the front cooler is stored with its handles in the contents.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Fish in the cooler was cold holding improperly at 52*
Correction: Fish was discarded. Cold hold all potentially hazardous food at 41* or below. If the cooler at the cook line is to be used for cold holding the ice must completely surround all of the food up to product level.
- Critical: Time as a Public Health Control*
Observation: Sliced tomatoes for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Drainboards (repeated violation)
Observation: The 3 vat sink does not have any drainboards.
Correction: in the event of a change in ownership or remodel, provide a drainboard for each side.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Facility does not have a tip sensitive thermometer.
Correction: Provide a tip sensitive thermometer. A digital thermometer will satisfy this requirement.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The food thermometers need cleaning.
Correction: wash, rinse, and sanitize
- Non-Food Contact Surfaces
Observation: The rack needs cleaning above the prep table
Correction: Clean.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: A wiping cloth bucket was stored in the front hand sink.
Correction: Remove the bucket, and use the hand sink for hand washing purposes only.
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08/11/2011 | Routine | |
All food temperatures observed are internal unless otherwise specified.
No orders filled at time of evaluation.
- Person in Charge
Observation: Hampton Certified Food Manager certificate not posted.
Correction: Post in public view.
- Drainboards (repeated violation)
Observation: Drainboards lacking at three compartment sink.
Correction: In the event of a change in ownership or remodel or sink replacement, drainboards shall be installed.
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall paper torn around front handsink.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: 1) Floro behind large fryer not clean
2) Vent hood filter above large fryer not clean.
Correction: Clean.
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02/04/2011 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Shrimp and fish in cooler cold holding at improper temperatures (48, 49*).
Correction: Cold hold potentially hazardous foods at or below 41*. Replenish ice and ensure ice surrounds the food containers).
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: Chlorine bleach added to the wash water at the three compartment sink.
Correction: Sanitizing is a separate step and shall be done after washing and rinsing.
- Drainboards (repeated violation)
Observation: Drainboards lacking at three-compartment sink.
Correction: In the event of a change in ownership, remodel, or sink replacement, drainboards shall be installed on each side of the sink.
- Non-Food Contact Surfaces (repeated violation)
Observation: Can opener blade not clean.
Correction: Clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: 1) base tiles not sealed to wall below right side of three-compartment sink
2) wall paper torn below front handsink
Correction: Maintain the physical structures in good repair. Seal base tiles to the wall. Repair the wall paper.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor is not clean below the stove.
Correction: Clean.
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11/03/2010 | Routine | |
All food temperatures observed are internal.
- Food Storage - Clean and Dry Location
Observation: Pan of dressings stored directly below paper towels in the kitchen--this is a splash area.
Correction: Relocate the paper towels or the pan of dressings to prevent splash contamination of food.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following potentially hazardous foods (phfs) are cold holding at improper temperatures:
1) whiting in pan at fryer 98*
2) catfish nuggets in walk-in cooler 53*
3) coleslaw, eggs (not on ice) , and milk in walk-in cooler 58*, 60*, 53*
Correction: Cold hold phfs at or below 41*. Advised CFM that a working/limited amount of fish may be stored outside of refrigeration for a period of up to 4 hours provided that the time is measured/tracked to ensure any fish remaining at end of 4 hours shall be discarded. Discard the coleslaw and eggs. Replenish ice around nuggets.
- Cooling, Heating, and Holding Capacities
Observation: The walk-in cooler is cold holding at improper temperatures. Per operator, staff have been in and out of unit.
Correction: Provide additional refrigeration necessary to maintain food items at or below 41*. The unit can maintain 41* when it is constantly opened and closed. The majority of the food products are stored properly in ice. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Drainboards
Observation: Drainboards lacking at the three-compartment sink.
Correction: In the event of a change in ownership or remodel, drainboards shall be provided on each side of the sink.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Non-Food Contact Surfaces (repeated violation)
Observation: The non -food contact surfaces are not clean:
1) shelf above three-compartment sink
2) can opener blade
Correction: Clean.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Wiping cloth bucket stored in front handsink.
Correction: Corrected. Discontinue storing anything in the handsink to ensure it is accessible for use.
- Hand Drying Provision (repeated violation)
Observation: Paper towels not provided at the handsink in the employee restroom.
Correction: Ensure all handsinks are stocked with a supply of paper towels.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: 1) The floor is not clean below the stove.
2) The wall is not clean behind/beside the prep table.
Correction: Clean.
- Pests - Controlling Pests*
Observation: Few rodent droppings observed on shelf at front counter (adjacent to the hand sink).
Correction: Clean to remove. Monitor for new activity and use approved pest control methods/certified pest control operator if necessary.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Spray cleaners improperly stored with single service/food contact surfaces at front counter and prep table shelf.
Correction: Corrected by relocation. Store cleaners separate from food, utensils, equipment, linen, and single service.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Raid stored at front counter.
Correction: Only approved insecticides shall be stored for use on premises and shall be applied by a certified pest control operator. Approved insecticides shall be stored physically separate from general cleaners.
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07/27/2010 | Routine | |
Restaurant representatives - add corrected or new information about Old Hampton Seafood Kitchen, 124 S Armistead Ave., Hampton, VA 23669 »