All food temperatures taken were internal unless otherwise noted. Permit issued for 2016.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employee observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cheese 53*F was cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Missing quaternary ammonia test kit in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Cutting Surfaces
Observation: The cutting boards throughout the facility were 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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch:
>>strainer
>>knives
>>food containers
>>mixer
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required
Observation: Food equipment was 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.
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12/15/2015 | Routine | |
all food temperatures observed are internal.
- Person in Charge
Observation: Registered Hampton Certified Food Manager is not at facility full-time (as required by City Code) and is not training staff in food safety practices e.g. when asked about cleaning dishes, employee stated cleaned in detergent and rinsed. Also, employees not aware of hot holding temperatures for pizza pretzel, cheese sauce, and marinara, etc).
Correction: Advised dishes must be sanitized after cleaning. ALL staff at Philly Pretzel shall obtain a food handler's card OR one FULL TIME employee shall successfully complete an approved food safety course. This person is responsible for training staff in food safety.
- Person in Charge (repeated violation)
Observation: Staff not aware of reporting signs and symptoms and diagnosed illnesses.
Correction: All staff need to be aware of employee health and reporting.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Personal beverage stored on top of dough press.
Correction: Corrected. Store personal beverages BELOW and/or separate from food and food contact surfaces.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Hot dogs (62*) in cambro of water at three compartment sink cold holding at improper temperatures.
Correction: Cold hold at or below 41* prior to preparation. Minimize time and temperature abuse during preparation.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Ready to eat potentially hazardous/time-temperature control for safety (phf/tcs) foods not labeled with a use by date.
Correction: Ready to eat phf/tcs foods shall be labeled with a use by date within 7 days of opening/prep/portioning if held over 24 hours.
- Wood, Use Limitation (repeated violation)
Observation: Bare wood boards used for food contact.
Correction: Discontinue use of bare wood with food unless documentation provided from manufacturer indicates wood is hardwood or equivalent.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard boxes used to store portion cup cheese and other condiments (and the boxes are soiled).
Correction: Use approved washable containers for storage.
- Sanitizing Solutions, Testing Devices
Observation: Quaternary ammonia test strips are not provided.
Correction: Obtain test strips so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Domed lid covers not stored protected. unprotected from contamination.
Correction: Store inverted to protect the food contact surfaces.
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05/05/2015 | Routine | |
all food temperatures observed are internal.
2014 permit issued
- Person in Charge
Observation: Staff not being trained in food safety as it relates to theoir duties--when asked, employee stated mop water disposed of in three compartment sink and that all clean in place food contat surfaces are cleaned with soapy water and towel dried.
Correction: Ensure all staff are properly trained. Staff are to dispose of mop water in the mop sink at Burger King and all clean in place equipment shall be sanitized after cleaning.
- Person in Charge
Observation: Hampton Certified Food Manager certificate not posted.
Correction: Post in public view.
- 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: Food employee began to ut gloves on to handle food without first washing hands.
Correction: Advised must wash hands before putting glvoes on to handle food.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Bulk dry good not labeled.
Correction: Label contents.
- Critical: Reheating for Hot Holding*
Observation: Cheese sauce not reheated to at least 135*F after opening.
Correction: Advised prior to service cheese sauce shall be reheated to at least 135* within 2 hours. Correction in progress.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Hot dog (127*, 131*) and sausage (125*) pretzels in hot case are hot holding at improper temperatures.
Correction: Hot hold at least 135*. If time as a public health control is to be used written procedures shall be provided AND time shall be tracked to ensure product used or discarded within 4 hours.
- Wood, Use Limitation (repeated violation)
Observation: Wood boards used for food contact are not documented as hardwood or equivalent.
Correction: Discontinue use of these boards or provide proper documentation to demonstrate they are hardwood or equivalent.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard box(es) used for food storage and bare wood used for storage of bulk icing buckets.
Correction: These materials are not washable. Provide material that is smooth, easily cleanable, durable, and non-absorbent.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Food containers stored on shelf above 3 compartment sink not stored protected.
Correction: Store protected by inverting.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Catering platters and domed covers not stored protected.
Correction: Store inverted or in original protective packaging.
- Pests - Controlling Pests*
Observation: Few flies present in food facility.
Correction: Use approved methods to control pests.
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10/10/2014 | Routine | |
Post Hampton Certified Food Manager certificate in public view.
Discussed employee health policy with staff. Provided guidance documents.
Observed written letter from Burger King located in Wal-Mart allowing Philly Pretzel to use their mop sink to dispose of waste water. Provide copy/email copy.
An interim permit is issued and will expire in 30 days on/around 10/10/14. A follow-up inspection shall be conducted at that time. All violations shall be corrected prior to formal permit issuance.
- Person in Charge
Correction:
- Food Storage Containers - Identified with Common Name of Food
Observation: Bulk dry good bin not labeled.
Correction: Label.
- Wood, Use Limitation
Observation: Bare wood dough boards on speed racks to be used for food contact.
Correction: Provide written specfications--must demonstrate they are hardwood or equivalent.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Food pans not sanitized after cleaning.
Correction: Corrected. Set-up sanitizer solution at 200 ppm and items recently washed placed in solution. Advised PIC and CFM that after cleaning, food contact surfaces shall be sanitized.
- Equipment and Utensils, Air-Drying Required
Observation: Food containers stacked wet after cleaning.
Correction: Allow food containers to completely dry before stacking.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Cased gloves stored on the floor.
Correction: Store elevated up off the floor at least 6 inches.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Food containers not stored in a position to allow drainage after cleaning.
Correction: Store inverted.
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09/10/2014 | Routine | |
Restaurant representatives - add corrected or new information about Philly Pretzel Restaurant, 1900 Cunningham Dr., Hampton, VA 23666 »