All food temperatures taken were internal. Facility is maintained in overall clean condition.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. A wet wiping cloth was observed sitting on the cutting board during the whole inspection. A wiping cloth bucket was not in use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash beside and below a handsink.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination, even if it is in packages or cans.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: Light shields are cracked/busted in the walk-in cooler and at light fixture in the back of the kitchen and 2 door gaskets are torn to the pizza make table, metal rack for air drying clean dishes at the three compartment sink rusting, cutting board on island is embedded with metal shavings, some refrigeration racks are beginning to rust.
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: Many plastic containers and some metal pans are cracked and observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the three compartment sink 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 metal storage pallet preventing its use.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen by the three compartment sink.
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 - Storage of Toxic Containers* (corrected on site)
Observation: Chemical spray bottles were stored hanging on the end of the clean dish rack above the three compartment sink above clean dishes. Hand sanitizer and soap dispensers were above a cutting board on an island that had been pushed up next to handsink on the side wall.
Correction: Chemicals must be located in an area that is not above or with food, equipment, utensils, linens or single service items.
|
03/05/2015 | 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. Ensure all refrigerators/coolers have a thermometer in the front of unit.
- Person in Charge
Observation: The certified food manager no longer works at the facility.
Correction: Obtain a new CFM. Bring servesafe certificate to your local environmental health office to register.
- 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.
- Hand Drying Provision (corrected on site) (repeated violation)
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
|
10/23/2014 | Risk Factor | |
All food temperatures taken were internal. The shelves in the walk-in cooler are noted in need of cleaning.
- 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. The employee did know of the 5 symptoms, but not the 5 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. An employee health policy/information sheet was provided during inspection.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses with the handles in contact with the food product in make table.
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 - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged:
>>White rack used to drain dishes on at three compartment sink coating damaged and rusting
>>Shelves in the reach-in refrigerator beginning to rust
>>Shelves in pizza make table rusting
>>Light shield damaged in walk-in cooler and in very back of kitchen
>>Soap dispenser in restroom cover missing and unable to dispense soap
>>Soap dispenser in front of kitchen will not remain shut during pumping to dispense and has to be held shut while dispensing soap
>>Metal cap to cover floor drain missing
>>2 door gaskets to pizza make table ripped
>>Fingers broken off of vegetable slicer
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board by the three compartment sink is beginning to become scored to where debris is trapped in the surface of cutting board. 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: vegetable slicer has debris build up deep in between the fingers..
Correction: Clean and sanitize these surfaces for food contact.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no cover to the feminine napkin refuse container in the unisex employee restroom.
Correction: Provide a cover to the trash can to be used for feminine hygiene products in the employee restroom.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory next to the three compartment sink.
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) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the employee restroom and next to the three compartment sink.
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
Observation: The following physical structures are not maintained in good repair:
>>Tile coving cracked and/or damaged in some areas of kitchen
>>The floor and wall juncture has a gap in between coving tiles and floor tiles in the front lobby and in the employee restroom
>>The grout is deteriorating in between floor tiles in a few areas of kitchen
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
06/11/2014 | Routine | |
All food temperatures taken were internal.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the vegeatable slicer is worn and no longer constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Repair or replace the slicer blade to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged:
>>Racks on drainboard for clean dishes rusting
>>Light shield cracked towards back of kitchen and in employee restroom
>>Soap dispenser in employee restroom broken and not operational, soap tube must be milked to dispense
>>Thermometer broken in employee restroom
>>Light out at ventilation hood
>>Metal cap missing to plumbing cleanout in floor in front of handsink
Correction: Repair or replace equipment to restore to a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the pizza prep refrigeration unit middle door is torn.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: The can opener blade is rusted and dull.
Correction: Repair or replace can opener. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep table cart 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
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>>Can opener blade
>>Coca-cola crates holding packaged foods
>> Ventilation hood
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: The backflow device at the mop sink is not operating properly. Water was observed running out of the top of it.
Correction: Hose will be disconnected until backflow device is repaired or replaced.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the kitchen hand sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the employee restroom.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- 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.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture in the front lobby and in the employee restroom is not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at both hand washing lavatories 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
|
01/08/2014 | Routine | |
all food temperatures observed are internal.
At time of evaluation refrigeration tech on premises servicing make table. Unit reading 36* upon completion of repair.
2013 permit issued
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Quaternary ammonia test strips not provided.
Correction: Provide test strips.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets are in poor repair: 1) walk in cooler 2) pizza make table 3) reach in refrigerator 4) undercounter refrigerator.
Correction: Repair/replace the door gaskets.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: Trash can not provided at the front hand sink.
Correction: Provide a trash can in the immediate area of the hand sink.
- Toilet Room Receptacle Covered (repeated violation)
Observation: Covered trash can not provided in the employee restroom.
Correction: Provide at covered trash can for the disposable of feminine products.
- Hand Drying Provision (corrected on site)
Observation: Paper towels not provided at the back hand sink.
Correction: Corrected. Ensure all hand sinks are stocked with paper towels.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Aspirin is stored above food prep area.
Correction: Corrected. Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
|
01/03/2013 | Routine | |
Notice of Violation for repeat violations issued for temperature violations.
Temperature control observed today was better but still needs adjustment. Advised to discontinue filling product to fill line--keep only half full. Back up stock is kept in the refrigerator below and can be filled as needed.
No violation noted during this evaluation. | 09/20/2012 | Follow-up | |
all food temperatures observed are internal.
- 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.
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.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee kept wiping hands on apron while preparing a food order.
Correction: Corrected. Advised employee that I did observe him washing his hands but that while preparing food orders, he would wipe his hands on his soiled apron and continue food preparation without washing hands.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food (peppers) with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Potentially hazardous foods are cold holding at improper temperatures on the pizza make table rail:
1) pepperoni 46-51*
2) ham 46*
3) chicken 44-47*
4) sausages 48*
Correction: These items had been on the make table since 10/10:30 am. Employee discarded contents. Advised that potentially hazardous foods shall cold hold at or below 41* OR that time may be used as a control provided they have a written policy and the time the food is removed from refrigeration (at or below 41*) is labeled/tracked and any food remaining four hours from that time shall be discarded.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Quaternary ammonia test strips not provided.
Correction: Provide quaternary ammonia test strips.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The sinks are separating from the wall:
1) back hand sink
2) left side of the three compartment sink
Correction: Seal the sinks to the wall.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) reach in refrigerator door gaskets
2) pizza make table door gaskets
3) coating beginning to peel off the make table racks
Correction: Maintain equipment in good repair.
- Good Repair and Calibration of Thermometers
Observation: Both digital thermometers are in poor repair and not operational.
Correction: Provide a working digital/tip sensitive thermometer to measure the internal temperatures of potentially hazardous foods.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The slicer blade is not clean.
Correction: Clean and sanitize.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) can opener blade
2) can rack ledges
3) walk-in cooler door gasket and gasket on door frame
4) prep table legs and ledges dusty from flour
5) conduit along wall
6) food splash on wall below sauce well
7) shelves at cutting table (above cutting table)
8) keyboard above pizza make table
9) poles/supports for banners (stored on top of walk-in cooler)
10) fan cages inside the pizza make table
Correction: Clean.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Hand sinks are being used for other purposes than hand washing--observed whole pepperocino pepper in back hand sink.
Correction: Hand sinks are for hand washing only. Discontinue using the sinks as a dump sink or for other purposes besides hand washing.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: Trash can not provided at the front hand sink.
Correction: Provide a trash can in the immediate area of the hand sinks.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the employee restroom.
Correction: Install a covered refuse container for the disposal of feminine napkins in the employee restroom.
- Refuse - Covering Receptacles
Observation: One of the lids to the dumpster is open.
Correction: Maintain the lids and doors of the dumpster closed when not in continuous use.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Paper towels not provided at the employee restroom and front hand sinks.
Correction: Ensure all hand sinks are supplied with disposable paper towels.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) grease trap lid and base corroded
2) base tiles on wall at back hand sink and storage rack area are not sealed to the wall
3) several cracked base tiles not sealed to the wall and/or damaged around front hand sink
4) several cracked base tiles along wall behind soda storage pallets
Correction: Maintain the physical structures in good repair and proper adjustment.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor around grease trap
2) exterior of vent hood system
Correction: Clean.
- Pests - Controlling Pests*
Observation: House flies and fruit flies present in moderate numbers in the foodservice areas.
Correction:
- Maintenance Tools - Storing Maintenance Tools
Observation: Cleaning brush that is soiled is stored in bin with clean utensils and food equipment.
Correction: Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Chemical spray bottle improperly stored with and above food and single service.
Correction: Corrected by relocation. Store chemicals physically separate and BELOW food, food contact surfaces, and equipment.
|
09/18/2012 | Routine | |
all food temperatures observed are internal.
- Critical: Package Integrity* (corrected on site) (repeated violation)
Observation: Dented can of tomato sauce stored on can rack.
Correction: Corrected. Store dented/damaged food separate from undamaged food if returning for credit or discard.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The potentially hazardous foods (phfs) on the pizza make table rail (top of the stack) are cold holding at improper temperatures:
1) ham at 45*
2) sliced tomatoes 46.6*
3) diced chicken 46.8*
4) sausage 45*
Correction: Corrected. Cold hold phfs at or below 41* OR use time as a control by labeling the time the food is removed from refrigeration to ensure the product is used or discarded within 4 hours of that time.
- Food Contact Surfaces - Cleanability*
Observation: Metal banded brush used to apply garlic, oil.
Correction: Provide a plastic banded brush or equivalent.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Quaternary test strips could not be located.
Correction: Ensure quaternary test strips are provided.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The hand sinks are separating from the wall.
Correction: Seal.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Door gaskets are torn on:
1) walk-in cooler
2) pizza make table
3) reach-in refrigerator
4) condiment refrigerator
Correction: Repair/replace.
- Plumbing System Maintained in Good Repair
Observation: Front hand sink is slow to drain.
Correction: Repair.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: Trash can not provided at front hand sink.
Correction: Provide a trash can in the immediate area of the hand sink.
- Physical Facilities in Good Repair (repeated violation)
Observation: Base tiles broken/damaged on wall adjancent to front hand sink.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor around grease trap not clean due to previous leak/over flow.
Correction: Clean the floor. Reminded staff present if grease trap backs up must temporarily close and address problem prior to resuming foodservice operation.
|
05/15/2012 | Routine | |
all food temperatures observed are internal.
- Person in Charge
Observation: Facility lacks a Hampton Certified Food Manager.
Correction: Register Serve Safe certificate with the Hampton Health Department ($10). Per manager, course successfully completed and awaiting certificate in mail.
- Critical: Package Integrity* (corrected on site) (repeated violation)
Observation: Two dented cans of tomato sauce observed on the can rack.
Correction: Corrected. Store damaged food separate from undamaged food when returning for service or discard food that is damaged.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomatoes (44-49*) and diced chicken (43-44*) on top rail of pizza make table are cold holding at improper temperatures.
Correction: Corrected. Tomatoes were discarded. Cold hold potentially hazardous foods (phf) at or below 41* OR label the time phfs are placed on rail (from refrigeration) and ensure any product remaining 4 hours within that time are discarded.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Quaternary ammonia test strips could not be located.
Correction: Provide quaternary ammonia test strips.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sinks are separating from the wall.
Correction: Seal the hand sinks to the walls.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The equipment are in poor repair:
1) all three door gaskets on the make table
2) rack inside the make table
3) undercounter refrigerator door gasket
4) walk-in cooler door gasket
5) reach-in refrigerator door gasket
Correction: Maintain equipment in good repair and proper adjustment.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the can rack is 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
Observation: 1) Can opener blade not clean.
2) Labels not completely removed from the exterior of containers.
Correction: Clean the containers and completely remove labels from the containers.
- Kitchenware and Tableware
Observation: Utensils stored in containers with the food contact surface upwards.
Correction: Store utensils with the handles presented upwards to prevent contamination of the food contact surface.
- Refuse - Using Drain Plugs (repeated violation)
Observation: Drain plug missing on dumpster.
Correction: Replace the drain plug.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor-wall junctures at the back storage area are not sealed.
Correction: Seal the junctures.
- Hand Drying Provision
Observation: Paper towels not provided:
1) back prep area hand sink
2) employee restroom
Correction: Ensure all hand sinks are stocked with a supply of paper towels.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the employee restroom hand sink.
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: 1) Base tiles cracked next to the front hand sink
Correction: some not sealed to the wall.
2) Holes in the wall at the food storage rack.
- 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Spray bottles are stored in multiple areas with food, food equipment, and food contact surfaces.
Correction: Corrected. Store chemicals separate from food, food equipment, and food contact surfaces.
|
01/03/2012 | Routine | |
all food temperatures are internal. Typed report to be delivered next business day.
- Critical: Demonstration of Knowledge*
Observation: Facility lacks a current Certified Food Manager.
Correction: At least one full-time employee shall successfully complete an approved food safety course and register with the Hampton Health Department upon completion. Facility must provide proof of registration or course completion priro to 12/31/11 or 2012 permit shall not be issued.
- Critical: Package Integrity*
Observation: At least three dented cans of tomato sauce were on the can rack.
Correction: Store damaged food physically separate from undamaged food when they are to be returned for credit or discard the damaged food goods.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following potentially hazardous foods on the pizza make table rail are cold holding at improper temperatures:
1) ham 44-47*
2) extra large pepperoni 47-58* (over the fill line)
3) sliced tomatoes 45-46*
4) various sausages 44-45*
Correction: Cold hold potentially hazardous foods at or below 41*. Do not overstock/over fill the containers past the fill line.
- Temperature Measuring Devices
Observation: Thermometer lacking inside the undercounter refrigerator.
Correction: Provide a thermometer inside this unit at the front by the door.
- Sanitizing Solutions, Testing Devices
Observation: Quatenary ammonia test strips not provided or could not be located.
Correction: Provide test strips.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment are in poor repair:
1) soap dispenser at the handsink next to the pizza make table
2) 2 of 3 make table door gaskets
3) reach-in refrigerator door gasket
4) undercounter refrigerator door gasket
5) top of grease trap cracked/corroded
Correction: base is corroded
6) walk-in cooler door gasket torn on side and bottom of door
- Equipment - Cutting Surfaces
Observation: The cutting board on the can rack 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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Quaternary ammonia sanitizer in three-compartment sink exceeds 200 ppm.
Correction: Corrected. Use LUKEWARM water when making the sanitizer solution.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Wrapped pizza boxes (unassembled) stored on the floor.
Correction: Store the pizza boxes elevated up off the floor.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: Trash cans not provided at both hand sinks.
Correction: Provide trash cans in the immediate areas of all hand sinks.
- Refuse - Covering Receptacles
Observation: Lid to dumpster open.
Correction: Maintain colsed when not in continuous use.
Correction: Maintain colsed when not in continuous use.
- Refuse - Using Drain Plugs
Observation: Drain plug missing on dumpster.
Correction: Replace the plug.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the employee restroom hand sink.
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 physical structures are in poor repair:
1) holes in wall left of back hand sink
2) base tile cracked and one section beginning to separate from wall left of front handsink
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling tiles around exhaust are dusty in the back area.
Correction: Clean.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Two spray bottles stored with food and above food and food contact surfaces.
Correction: Corrected. Store chemicals physically separate and BELOW food, equipment, utensils, linens, and single service.
|
08/25/2011 | Routine | |
Handsink is operational. It is draining a little slow. Take necessary measures to restore to proper operation.
No violation noted during this evaluation. | 04/01/2011 | Follow-up | |
- Critical: Plumbing System Maintained in Good Repair* (repeated violation)
Observation: Handsink adjacent to the three compartment sink has not been restored to operation.
Correction: Restore to operation.
|
03/31/2011 | Follow-up | |
all food temperatures observed are internal.
boneless wings (reheated) out of oven 158*.
- Critical: Demonstration of Knowledge*
Observation: Facility lacks a current Certified Food Manager (CFM) (CFM no longer at this location).
Correction: At least one full-time employee shall successfully complete an approved food safety course and register with the Hampton Health Department upon completion.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee used bare hands to place ready to eat pepperocini pepper in pizza box.
Correction: Corrected. Use proper utensils such as tongs to handel ready to eat food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following potentially hazardous foods (phfs) on the top inserts of the pizza make table are cold holding at improper temperatures:
1) ham--top stack--51*
2) chicken and sausages on top stack--45*
3) pepperoni--46*
Correction: Corrected. Cold hold phfs at or below 41* or use time as a control to ensure the phfs are used or discarded within 4 hours from removal from refrigeration.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Digital food therometer could not be located.
Correction: Ensure all staff are aware or provided with a DIGITAL food thermometer.
- Sanitizing Solutions, Testing Devices
Observation: Quatenary ammonia test strips not provided.
Correction: Provide test strips.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) soap dispenser at the handsink next to the pizza make table
2) 2 of 3 make table door gaskets
3) reach-in refrigerator door gasket
4) undercounter refrigerator door gasket
5) top of grease trap cracked/corroded
Correction: base is corroded
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary ammonia sanitizer in three-compartment sink exceeds 200 ppm.
Correction: Corrected. Use LUKEWARM water when making the sanitizer solution. Food containers/equipment were recleaned.
- Critical: Plumbing System Maintained in Good Repair*
Observation: The handsink adjacent to the three-compartment sink is not operational.
Correction: Restore to operation within 48 hours.
- Toilet Room Receptacle Covered (repeated violation)
Observation: No covered trash can in the employee restroom.
Correction: Provide a covered trash can.
- Refuse - Covering Receptacles (repeated violation)
Observation: Lid to dumpster open.
Correction: Maintain colsed when not in continuous use.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the employee restroom hand sink.
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 physical structures are in poor repair:
1) holes in wall at three compartment sink
2) base tile cracked and one section beginning to separate from wall left of front hansink
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor not clean below cash wrap.
Correction: Clean.
|
03/29/2011 | Routine | |
all food temperatures observed are internal. 2011 permit issued
- Critical: Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (corrected on site)
Observation: Employee used bare hands to place ready to eat pepperocino peppers in pizza box.
Correction: Corrected by providing tongs. Advised there shall be no bare hand contact with ready to eat food and to provide suitable utensils or wear single use gloves (after washing hands first) to handle peppers.
- Equipment - Good Repair and Proper Adjustment
Observation: 1) Undercounter refrigerator (sauce refrigerator) door gasket is torn.
2) Lexan lid is cracked to pepperocino container stored below cutting table.
3) Exterior surfaces of the grease trap is peeling and/or corroded (see top and base).
Correction: Maintain equipment in good repair and proper adjustment. Repair/replace the gasket and replace the cracked lid. Resurface the grease trap.
- Equipment - Good Repair and Proper Adjustment
Observation: Unnecessary pizza screens stored in cardboard box below the cutting table.
Correction: Remove unnecessary items from the premises or store the screens in an approved washable containers.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: Trash cans not provided in the areas of the handsinks.
Correction: Provide trash cans in the immediate areas of all handsinks.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the employee restroom.
Correction: Install a covered refuse container for the disposal of feminine napkins in the employee restroom.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster lid open.
Correction: Maintain dumpster doors/lids closed when not in continuous use.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at handsink 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: 1) Base tiles cracked and grout eroded between tiles below pallet adjacent to the front handsink.
2) Holes exist in wall at three compartment sink
Correction: Repair/replace the tiles.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors are not clean along the floor-wall junctures (i.e. floor-base tile areas) and below the soda display refrigerator.
Correction: Thoroughly clean the floors.
- Mops - Drying Mops (repeated violation)
Observation: Mop 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.
|
11/30/2010 | Routine | |
All food temperatures observed are internal. Wire racks above three-compartment sink have been replaced. Grease trap lid has been resurfaced/painted.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee chewing gum in foodservice areas (while cutting peppers).
Correction: Corrected. Discontinue chewing gum or eating in the foodservice areas.
- Critical: Package Integrity* (corrected on site)
Observation: At least three-cans of pizza sauce were dented on end seam.
Correction: Corrected. Discard or remove damaged foods and store them separate from undamaged food if returning for credit.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following potentially hazardous foods (phfs) are cold holding at improper temperatures:
1) pork sausage on top insert of make table (mt) 45-47*
2) italian sausage on top mt 45-47*
3) beef sausage on top mt 46*
4) chicken on top mt 47*
5) boneless chicken inside the mt 47*
6) chicken wings inside the mt 46*
Correction: Cold hold phfs at or below 41*. Do not overstock containers. Ensure foods are not left out of temperature control for long periods while stocking the unit.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs upon entry.
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
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets are torn on the pizza make table.
Correction: Repair/replace the gaskets.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) key board at pizza make table
2) wires below dough prep table (flour build-up)
3) top of warming shelf dusty
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Wrapped pizza boxes stored on the floor.
Correction: Store the pizza boxes elevated up off the floor.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Baking sheet liners not stored protected--crumbs/debris observed on top stack.
Correction: Store the liners protected from contamination. Operator may store in a covered container or relocate from the area of contamination.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (corrected on site)
Observation: Trash can not provided in the immediate areas of the handsinks.
Correction: Corrected. Provide trash cans in the immediate areas of all handsinks.
- Toilet Room Receptacle Covered
Observation: Covered trash can not provided in the employee restroom.
Correction: Provide a covered trash can.
- Refuse - Covering Receptacles (repeated violation)
Observation: One of the lids is open to the dumpster.
Correction: Maintain the dumpster lids closed when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Handwashing Cleanser - Availability
Observation: Soap not provided at the back handsink.
Correction: Ensure all handsinks are stocked with a supply of soap so employees may properly wash their hands.
- Hand Drying Provision (repeated violation)
Observation: Paper towels not provided at the front handsink.
Correction: Corrected. Ensure all handsinks are stocked with a supply of paper towels.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the restroom handsink.
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 bulb not provided in socket of pizza oven.
Correction: Install a light bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: Base tiles cracked below "team member training board.
Correction: Repair/replace.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor below cashwrap and prep tables (flour build-up)
2) ceiling tiles above warming shelf and cutting table dusty
3) wall/exterior of walk-in cooler at soda pallet storage
Correction: Clean.
- 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 - Common Name/working Containers of Toxics*
Observation: Hand soap dispenser at the back handsink is labeled "lotion soap" but is actually hand sanitizer.
Correction: Properly label the product.
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07/28/2010 | Routine | |
Restaurant representatives - add corrected or new information about Papa John's Pizza #61642, 231 E Mercury Blvd., Hampton, VA 23669 »