All food temperatures taken were internal unless otherwise noted.
- Person in Charge (repeated violation)
Correction:
- Person in Charge (repeated violation)
Observation: No certified food manager registered with Health Department.
Correction: Register certified food manager certificate with Hampton Health Department 1320 La Salle Ave.
- Critical: Food - Safe and Unadulterated* (corrected on site) (repeated violation)
Observation: Multiple containers of unsound or adulterated food were observed in walk-in cooler.Containers of blue cheese,cilantro sauce etc.
Correction: Ensure food is safe and unadulterated. Food was discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cheese 56*F,steak 49*F, and ham 59*F were 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) cila aoli, chipotle mayo, beer batter etc. in the refrigeration 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.
- Warewashing Machines, Sanitizer Level Indicator
Observation: Observed that mechanical warewashing unit did not automatically dispense sanitizer.
Correction: Warewashing machines must have the capacity to automatically dispense detergents and sanitizers.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Refrigeration unit (60*F) was observed in a state of disrepair and damaged.
Correction: Repair the refrigeration unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability .
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards along the cookline 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following equipment had accumulations of grime and debris:
>>filters in exhaust hood
>>shelves adjacent to grill
>>refrigeration gaskets
>>dry storage racks
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in bar area was being used for purposes other than washing hands. Pitcher was stored in handsink.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair
Observation: Handsink near the ice machine was leaking water.
Correction: Repair and maintain all plumbing components and fixtures.
- 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 Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the following locations
Correction:
>>ladies restroom (all soap dispensers empty)
>>bar area two handsinks
>>mens restroom (one soap dispenser)
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at one hand washing lavatory in 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
- Lighting, Intensity
Observation: Three lights were burned out in exhaust hood.
Correction: Replace light bulbs in exhaust hood.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures not maintained in good repair:
>>Floor sections throughout the kitchen were unsealed.
>>Walls adjacent to dishmachine were soiled.
>>Ceiling tiles soiled in kitchen.
>>Light shields broken or missing in kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (repeated violation)
Observation: Roaches were observed on the wall adjacent to dish machine. Flies observed around kitchen and bar handsinks.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
|
01/20/2016 | Routine | |
All temperatures taken internally.
- Person in Charge
Observation: No certified food manager.
Correction: Obtain a food manager's certificate.
- 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) chicken wings and sliced tomatoes 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
Observation: The raw and/or undercooked foods provided on the menu does not provide a disclosure statement.
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 astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The hand sinks 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 - Cutting Surfaces (repeated violation)
Observation: Cutting board 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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Clean containers still had date labeling stickers on them.
Correction: Clean and sanitize these surfaces for food contact.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the men's and women's restroom hand sinks.
Correction: Provide a refuse container for the disposal of paper towels at the men's and women's restroom hand sinks.
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- 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.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Flies observed around bar sinks
Correction: Remove insects
|
07/13/2015 | Routine | |
All food temperatures taken were internal unless otherwise noted. Employee showed proof of enrollment in certified food manager's class.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The equipment was observed in a condition that prevents necessary maintenance and easy cleaning
Correction:
>>Walk-in unit gaskets
>>Racks in walk-in unit were rusted
>>Racks with caned goods peeling
>>Racks in dry storage area peeling
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the cookline 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment had accumulations of grime and debris:
>>Soiled racks in walk-in fridge
>>Soiled shelves in food prep. area
>>Multiple door gaskets
>>Table underneath grills
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light covers were missing for a lights in the food prep. area.
Correction: Repair or Replace
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures were not maintained in good repair:
>>Floor was unsealed or peeling paint in kitchen
>>Multiple bar floors were peeling paint
>>Broken steps in VIP section
>>Broken light shield in walk-in cooler
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
02/13/2015 | Follow-up | |
All temperatures taken are internal unless otherwise noted.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee was drinking from an uncovered container in the food preparation area.
Correction: Manager discarded employee drink containers.Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (sugar) food with their bare hands.
Correction: Employee used gloves.Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers ex.Buffalo sauce.
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
Observation: Dispenser without handles used to dispense food
Correction: Provide handled utensils or containers to dispense food and store handle out of food contents.
- Sanitizing Solutions, Testing Devices
Observation: There were no properly working test kits provided in the bar areas for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain Quat test kits so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a condition that prevents necessary maintenance and easy cleaning:
>>Ice build-up on walk-in freezer floor
>>Oven door is broken.Knife used to keep door closed.
>>Gaskets torn on a few refrigeration units.
>>Wire racks throughout the facility are rusty .
Correction: Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the cooking line 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the equipment has accumulations of grime and debris:
>>The filters underneath the exhaust hood are soiled.(grease)
>>The sides of the deep fryer are soiled.(grease)
>>Vent covers for ice machine are coated with dust.
>>Grease trap containers underneath the hood are soiled and dripping grease.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station near the dishwashing machine is being used a dump sink-observed straws in sink..
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the bar areas.
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 in the bar areas
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
- Lighting, Intensity (repeated violation)
Observation: Four light bulbs are burned out underneath the exhaust hood.
Correction: Replace all burned out light bulbs.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
>>The floor tile is worn in VIP areas,and throughout the 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 (repeated violation)
Observation: The following physical structures in the facility are noted in need of cleaning:
>>Wall adjacent to dishwasher is soiled. ( mold )
>>Wall behind the cooking line.(grease)
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: Unidentified spray bottles of sanitizers and cleaners on shelves.
Correction: Identify all cleaners and sanitizers in facility.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of spray cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of spray cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of spray cleaners 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: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Concentration of chlorine being applied to food contact surfaces was greater than 200ppm.
Correction: Concentration of chlorine should be between 50ppm-150ppm.
|
04/23/2014 | Routine | |
All temperatures are internal unless otherwise noted.
Facility closed at time of inspection, no food prep.
2013 health permit issued at time of inspection review, also went over back of permit with manager.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in walk-in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods are not properly identified on the menus.
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 astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Ashtrays found in kitchen.
Correction: Facility is not permitted for smoking, remove ash trays from facility.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Seal/caulking handsink left of mopsink is cracked.
Correction: repair/replace
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>blue racks with canned goods peeling
>>door gasket torn walk-in fridge
>>prep table across from oven does not work
>>3 door glass fridge pooling water
Correction: repair
- Equipment - Cutting Surfaces (repeated violation)
Observation: Multiple cutting boards 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 (repeated violation)
Observation: following in need of repair
>>ice build-up walk-in freezer
>>multiple utensils handles melted
Correction: Discard, replace or repair
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: following in need of cleaning
>>grill, carbon build-up
>>grill press, carbon build-up
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>table under grills
>>multiple door gaskets
>>shelves above prep tables
>>old labels metal food containers, remove
>>racks walk-in
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic glasses were found stacked wet.
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 (repeated violation)
Observation: Plastic cups stored on floor in silver bar.
Correction: Single serve items must be stored in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Lighting, Intensity (repeated violation)
Observation: True freezer across from deep freezer light out.
Correction: repair/replace
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>concrete breaking on stairs leading to VIP bar area
>>paint peeling multiple bar floors
Correction: repair
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Chemical spray bottles hanging next to clean glasses Tapps Bar.
Correction: Chemical spray bottles must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
10/31/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods are not properly identified on the menu.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Food Contact Surfaces - Cleanability*
Observation: Multiple deep fryer baskets damaged.
Correction: replace
- Responsibilities of Owner or Proprietor
Observation: Ash trays found in kitchen.
Correction: Facility is not permitted for smoking, remove ash trays from facility.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Seal/caulking handsink left of mopsink is cracked
Correction: repair/replace
- Equipment - Good Repair and Proper Adjustment
Observation: following in need of repair
>>prep table across from oven does not work
>>3 door glass fridge pooling water
Correction: repair
- Equipment - Cutting Surfaces
Observation: Multiple cutting boards 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: following in need of repair
>>multiple utensils handles melted
Correction: Discard, replace or repair
- Non-Food Contact Surfaces
Observation: following in need of cleaning
>>hood
>>racks walk-in
>>old labels metal food containers
Correction: remove
>>top of cooper bar "VIP area"
>>shelves above prep tables
- Equipment and Utensils, Air-Drying Required
Observation: Plastic glasses 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
Observation: Plastic cups observed on the floor silver bar.
Correction: Plastic cups must be stored in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the gold bar is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trash can and mini fridge preventing its use.
- Lighting, Intensity
Observation: lights out following locations
>>True freezer across from deep freezer
>>light out hood
Correction: repair/replace
- Physical Facilities in Good Repair
Observation: following in need of repair
>>concrete breaking stairs leading to VIP bar area
>>paint peeling multiple bar area floors
Correction: repair
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
07/20/2012 | Routine | |
All temperatures are internal unless otherwise noted. The upstairs VIP section will require an inspection by our office before opening for customers.
- Equipment - Good Repair and Proper Adjustment
Observation: The interior racks of the following chest freezers are chipped and peeling:
>>The racks of the chest freezers in the Blue bar.
>>The racks of the chest freezers in the Red bar.
>>The kick plate of the undercounter keg refrigerator in the red bar is not in place.
>>Make table in kitchen closest to entry door is currently not operational.
Correction: Resurface or replace the racks.
Replace the missing kick plate.
Repair or replace make table.
- Non-Food Contact Surfaces
Observation: The ice machine filter is dirty.
Correction: Clean.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair:
>>Holes in the wall behind dry storage bins
>>Floor in white bar need to be re-painted
>>The steps along the stairway going up to the VIP section are cracked
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
04/18/2012 | Routine | |
| No violation noted during this evaluation. | | | |
Restaurant representatives - add corrected or new information about Pbr Restaurant, 1976 Power Plant Pkwy, Hampton, VA 23666 »