All outstanding critical violation have been corrected. The reach-in cooler has been repaired and is cold holding at proper temperatures.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions at the three compartment sink.
Correction: Obtain a quaternary ammonia test kit 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: all metal storage racks in kitchen/proof chamber/walk-in cooler, sides of cooking equipment have grease build up, three compartment sink back splash and drainboards (including clean side), some doors, door handles and light switch covers, restroom handsink counter.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Backflow Prevention Device, Design Standard (repeated violation)
Observation: The mop sink has an atmospheric back flow prevention device installed and the system and operated under pressure with a y valve attached to a chemical dispense system and a hose. The backflow prevention device is leaking water/broken. This type of device was not designed to use under pressure.
Correction: A backsiphonage device should be installed directly (screwed) onto the threaded faucet. Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The three compartment sink is dripping and the mopsink knobs and backflow are dripping water.
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: Ceiling has water damage in the kitchen near make tables, restroom has toilet removed and floor in that area has rough surface that is not cleanable, and restroom wall delaminating.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Ensure ceiling is not leaking.
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03/18/2016 | Follow-up | |
All food temperatures taken were internal.
Some observation made that were not severe enough to consider violation of this chapter: Gasket torn on three door reach-in cooler middle door and pot holes in parking lot- not deep. These items should be repaired, so in the future they are not written as violations,
- Jewelry - Prohibition (corrected on site)
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Dough stored in reach in cooler/retarder at 51-52 *F cold holding at improper temperatures. The ambient air temperature is at 49*F in the unit, this is not sufficient to keep foods at 41*F or lower and can't properly cool the large amount of dough prepped each day..
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Dough/Pizzas prepared yesterday and the day before were discarded. Unit should be serviced or thermostat adjusted to ensure the ambient air temperature is cold enough to keep foods at 41*F, or lower.
- 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 at the three compartment sink.
Correction: Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The food contact equipment surface of the pizza pans (personal, large and flat pans) have carbon build-up.
Correction: Clean the food contact surface of the pizza pans to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent proper sanitization and attraction of insects when not in use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: all metal storage racks in kitchen/proof chamber/walk-in cooler, sides of cooking equipment have grease build up, three compartment sink back splash and drainboards (including clean side), some doors, door handles and light switch covers, restroom handsink counter.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Backflow Prevention Device, Design Standard
Observation: The mop sink has an atmospheric back flow prevention device installed and the system and operated under pressure with a y valve attached to a chemical dispense system and a hose. The backflow prevention device is leaking water/broken. This type of device was not designed to use under pressure.
Correction: A backsiphonage device should be installed directly (screwed) onto the threaded faucet. Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
- Plumbing System Maintained in Good Repair
Observation: The three compartment sink is dripping and the mopsink knobs and backflow are dripping water.
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: Ceiling has water damage in the kitchen near make tables, restroom has toilet removed and floor in that area has rough surface that is not cleanable, and restroom wall delaminating.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Ensure ceiling is not leaking.
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03/08/2016 | Routine | |
All food temperatures taken were internal. The facility does not have a certified food manager. Please have a full time employee register their serve safe certificate with the Hampton Health Department- Environmental Health Office. Bring ServeSafe certificate and $10.
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.
- 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: clean pans and containers on shelving unit had left over grease and food particles left on them.
Correction: Clean and sanitize these surfaces for food contact. These dishes are to be rewashed and may reqire handwashing if the dishmachine is not capable of effectivly cleaning them. In order for the pan to be effectivly sanitized the food debris and residue has to be cleaned off of it first.
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08/06/2015 | Risk Factor | |
All food temperatures taken were internal. Mop sink knob leaking. There appears to be a leak in the ceiling that actively leaks when it rains. It is located over the prep line, repair this immediately to prevent contamination of foods when leaking. Contact the inspector once repairs are completed.
- Person in Charge
Observation: Permit and certified food manager certificate (CFM) not posted in public view.
Correction: Post in public view. To get a new copy of your CFM certificate contact Hampton Health Department Environmental Health Office.
- Person in Charge (corrected on site)
Observation: Food employees were unable to answer questions about the reportable foodborne illnesses and could not find the information.
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.
- 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
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: pizza baking pans.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the shelving units throughout the facility has accumulations of grime and debris.
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: Dishes in dish machine not being sanitized. The sanitizer was empty.
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean containers were observed stored with the food-contact surface facing upward and not inverted to air dry.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage and to allow air drying.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the back of the kitchen.
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.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: Cove tile coving missing, some floor tiles damaged, grout missing in between floor tiles in a few areas, ceiling in kitchen has holes from an apparent leak and water damage, kitchen ceiling has also been repaired but not painted, bathroom wall surface is delaminating from moisture damage.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/05/2015 | 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.
- Person in Charge
Observation: Certified Food Manager (CFM) Certificate could not be located by employees.
Correction: Post the CFM Certificate in public view.
|
09/18/2014 | Risk Factor | |
All food temperatures taken were internal.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Open water bottle stored in a large measuring cup on clean disk rack.
Correction: 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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The back kitchen handsink and employee restroom handsink is not sealed to adjoining equipment or walls (caulking is cracked).
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:
>>Pizza make table gasket torn to doors
>>3 door refrigerator middle door gasket torn
>>Walk-in cooler door gasket torn
>>Walk-in cooler door does not shut
>>Electrical outlet cover plate damaged by three compartment sink
>>Ceiling vent cover not securly attached to ceiling by pizza make table
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. The chemical is not coming through the dispenser tube consistently and there are air bubbles in the line. When tested the concentration was too low.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. Until dispenser system is repaired manually pour sanitizer, or use dishmachine for sanitizing all dishes.
- 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: digital thermometer and vegetable slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>>Many metal shelving units throughout facility have grease and dust accumulation
>>Heavy carbon build-up on outside of pans
>>Backside of pizza dough retarder has grease build-up
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: The following physical structures is not maintained in good repair:
>>Plastic wall board beside the proofer not securely attached to the wall
>>Restroom wall boards have water damage and small nail holes
>>Repair work done on kitchen ceiling needs painting
>>Ceiling in kitchen has water damage
>>Ceiling in office and in lobby has paint peeling
>>Grout eroding in between floor tiles in front of pizza make table
>>A few floor tiles are 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
Observation: The following physical structures in the kitchen noted in need of cleaning:
>>Floor under dish machine
>>Lower part of wooden wall behind storage shelves
>> Floor in between wall and proofer
>>Dust starting to build up around ceiling vents
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.
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04/24/2014 | Routine | |
All food temperatures taken were internal.
Facility is undergoing remodel for the addition of Wing Street. Correction of sections above: 45-1550, 1570
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken wings (45-48°F) located in the pizza make table and walk-in refrigeration unit were observed cold holding at improper temperatures. Chicken was placed outside of walk-in refrigeration unit during a delivery and was placed back under refrigeration after delivery was put away.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. During deliveries foods that are meant to be refrigerated must be kept at 41°F or below
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The three compartment sink and both handsinks are no longer completely 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 is in poor repair:
1) Door gasket to the walk-in refrigeration
2) Door gasket to all three doors to the pizza make table,
3) Door gasket to three door reach-in refrigeration unit
4) Door knob to employee restroom broken
5) Lid to toilet in employee restroom broken
6) Walk-In refrigerator door not closing
7) Shelving beginning to rust
Correction: Repair
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
1) gaskets to refrigerators
2) shelving for clean cooking pans/utensils
3) shelving for dry goods storage
4) shelving in refrigerators
5) heavy carbon buildup on pans
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: The physical structures are in poor repair:
1) ceiling blistering and also beginning to flake three sections above the make table
2) base tile right corner next to retarder is not properly secured to the wall
3) Tile in front of 3 door reach in refrigeration unit not sealed to floor
4) Paint peeling on ceiling of employee break room
5) Tile coving missing at corner of wall by handsink
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The physical structures are not clean:
1) floor around Mcall and traulsen refrigeration units
2) wall around hand sink adjacent to dish machine
4) dust build up on some area of ceiling
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.
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10/21/2013 | Routine | |
all food temperatures observed are internal.
per PIC, all in use utensils are cleaned and sanitized once every 4 hours. suggesting providing a wall clock and marking 12, 4, 8 markers to remind staff when to clean and sanitize or switch out the utensils.
- Person in Charge (repeated violation)
Observation: Facility lacks a Hampton Certified Food Manager.
Correction: Register Serv Safe certificate with the Hampton Health Dept ($10). Post the Hampton certificate in public view.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) All three door gaskets are torn on the 3 door refrigerator
2) End caps are missing on poles supporting wire shelving at oven in retarder and on rack adjacent to cutting table
3) Walk-in cooler door gasket
4) Pizza make table door gasket
5) McCall freezer door gasket
Correction: Maintain equipment in good repair and proper adjustment to faclititate cleaning and proper operation.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: 1) Exterior of food buckets (which are stacked on top of one another) are not clean.
2) Carbon build up observed on exterior of pizza pans (which are stacked on top of one another).
Correction: Thoroughly clean these equipment to prevent contamination of the food contact surfaces.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) underside of shelf at cutting table
2) cutting table shelves
3) basket storing to go sauce cups at cutting table
4) prep table shelves adjacent to reach in freezers
5) bottom interior surface of retarder
6) dicer splatter area and handle
7) exterior of knife box
Correction: Clean.
- Equipment and Utensils, Air-Drying Required
Observation: Food buckets 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.
- Refuse - Covering Receptacles
Observation: Dumpster door open.
Correction: Maintain dumpster doors closed when not in continuous use.
- Outdoor Walking and Driving Surfaces - Graded to Drain (repeated violation)
Observation: Exterior driving and walking surfaces are not draining properly
Correction: Repair driving surfaces so they drain. Pooled water on exterior walking and driving surfaces may attract rodent and breed insects.
- Lighting, Intensity
Observation: Light bulbs burned out at three door refrigerator.
Correction: Replace the light bulbs.
- Lighting, Intensity (repeated violation)
Observation: Light not provided in socket of pizza make table.
Correction: Install a shatterproof/shielded light bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1)ceiling blistertering and also beginning to flake three sections above the make table
2) base tile right corner next to retarder is not properly secured to the wall
3) wall pitted right of handsink in employe restrroom and behind toilet
4) small holes in wall at hand sink
5) wall torn and small holes exist along the back hallway adjacent to the restrooms
6) floor drain cover not in place at mop sink
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The physical structures are not clean:
1) wall at cutting table
2) food splash observed on ceiilng above pizza make table
3) wall below hand sink adjacent to dish machine
4) ceiling adjacent to the shelf storing food containers above the "clean" side dish machine
5) wall behind prep table adjacent to freezers (along dicer and wall mount knife box)
Correction: Clean.
- 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.
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12/06/2012 | Routine | |
All temperatures are internal unless otherwise noted. During the inspection freezer#1 was not in operation. The freezer went down at approximately 8:30 pm on 17Jun 2012. The contents of that freezer were placed into freezer#2 immediately. There was an abundance of pizza dough that was to be discarded on 17Jun2012. The dough was still in the facility and the manager was in the process of discarding the expired pizza dough during the inspection.
- Person in Charge (repeated violation)
Observation: There is currently no certified food manager at this facility.
Correction: An employee must have taken an approved food safety course, and the completion certificate registered with the city of Hampton.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Several spice dispensers are damaged and in poor repair.
Correction: Replace the "shakers
- Equipment - Good Repair and Proper Adjustment
Observation: The storage rack above drainboard of dish machine is corroded
Correction: maintain equipment in a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The vegetable slicer is not clean.
Correction: Clean
- Non-Food Contact Surfaces
Observation: The following non-food contact surfaces are not clean:
1) pizza make table door gaskets
2)carbon build up on multiple pans
Correction: clean
- Outdoor Walking and Driving Surfaces - Graded to Drain (repeated violation)
Observation: Exterior driving surfaces are not draining properly
Correction: Repair driving surfaces so they drain. Pooled water on exterior walking and driving surfaces may attract rodent and breed insects.
- Physical Facilities in Good Repair (repeated violation)
Observation: Thefollowing physical structures are in poor repair:
1) floor tile below 3-door refrigerator
2) grout line eroded at floor-wall juncture where mop room chemicals installed
3) wall pitted right of handsink in employe restrroom
4) conduit installed along wall below clean dish drainboard is no longer sealed to the wall
5) floor tile grout beginning to erode at pizza make table
6) wall panels not secured to wall left of dough proofer
Correction: Maintan facility's in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are not clean:
1) wall behind/below the cutting table and base tiles
2) floor below make table, cutting table, three door refrigerator
3) walls right of oven (food splash)
4) lower wall below prep table next to freezers
5) wall above handsink adjacent to three-compartment sink is dusty
6) wall behind dish machine
7) floor below dish machine
Correction: Clean Clean Clean
- 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.
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06/18/2012 | Routine | |
all food temperatures observed are internal.
Advised to use LUKEWARM water refilling/filling sanitizer buckets with solution since quaternary ammonia is used.
- Person in Charge
Observation: Facility lacks a Hampton Certified Food Manager (CFM).
Correction: Register Prometric Certificate of at least one full-time employee with the Hampton Health Dept by bringing in the Prometeric Certificate with $10 to 1320 LaSalle Ave any time Mon-Fri (office closes 12-12:30 for lunch). Post the Hampton Certificate in public view.
- Food Contact Surfaces - Cleanability*
Observation: Several shakers are in poor repair.
Correction: Replace to provide a smooth, easily cleanable surface.
- Temperature Measuring Devices (corrected on site)
Observation: Thermometer not provided inside the pizza make table.
Correction: Corrected. Provide a thermometer inside the unit at the front by the door.
- Equipment - Good Repair and Proper Adjustment
Observation: 1) One of three door gaskets is torn on the 3 door refrigerator
2) End caps are missing on pole supporting pizza boxes and on rack adjacent to cutting table
3) Metal rack above "clean" drainboard of dish machine is corroded
Correction: Maintain equipment in good repair and proper adjustment to faclititate cleaning and proper operation.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The vegetable dicer is not clean (blade and plunger).
Correction: Clean and sanitize all parts to the dicer.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) pizza make table door gaskets
2) cutting table shelf
3) exterior buckets above "clean" side dish machine drainboard
4) carbon build up on multiple pans
5) exteiror surfaces of pan lids have some residue
Correction: Clean.
- Light Bulbs Protective Shielding
Observation: Light bulb in three door refrigerator not shielded/shatterproof.
Correction: Provide a proper light cover or provide a shatterpoof light bulb.
- Outdoor Walking and Driving Surfaces - Graded to Drain (repeated violation)
Observation: Exterior driving and walking surfaces are not draining properly
Correction: Repair driving surfaces so they drain. Pooled water on exterior walking and driving surfaces may attract rodent and breed insects.
- Lighting, Intensity (repeated violation)
Observation: Lighting inside the walk-in cooler is insufficient.
Correction: Upgrade lighting inside the walk-in cooler (try higher wattage bulb).
- Lighting, Intensity (repeated violation)
Observation: Light bulb burned out side the make table.
Correction: Replace the light bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) floor tile below 3-door refrigerator
2) grout line eroded at floor-wall juncture where mop room chemicals installed
3) wall pitted right of handsink in employe restrroom
4) conduit installed along wall below clean dish drainboard is no longer sealed to the wall
5) floor tile grout beginning to erode at pizza make table
6) wall panels not secured to wall left of dough proofer
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) wall behind/below the cutting table and base tiles
2) floor below make table, cutting table, three door refrigerator
3) walls right of oven (food splash)
4) lower wall below prep table next to freezers
5) wall above handsink adjacent to three-compartment sink is dusty
6) wall behind dish machine
7) floor below dish machine
Correction: Maintain the physical structures clean.
|
01/04/2012 | Routine | |
all food temperatures observed are internal.
no orders filled during evaluation.
- Person in Charge (repeated violation)
Observation: Facility lacks a Hampton Certified Food Manager (CFM).
Correction: Register Prometric Certificate of at least one full-time employee with the Hampton Health Dept by bringing in the Prometeric Certificate with $10 to 1320 LaSalle Ave any time Mon-Fri (office closes 12-12:30 for lunch). Post the Hampton Certificate in public view.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following potentially hazardous foods are cold holding at improper temperatures on the make table rail:
1) cut tomatoes at 50*
2) ham at 52.6*
3) chicken at 46.1*
4) shredded mozzerella cheese at 50*
5) various sausage at 45-47*
Correction: Corrected. Person in charge stated the rail was stocked with product but the rail was not turned on. Rail was on at time of evaluation and by the end of the evaluation was at least 37* (food product takes longer to cool to 40*). Advised to use time as a control and ensure any meat, cheese, or sliced tomatoes that are left at 1:30 pm are discarded.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) One of three door gaskets is torn on the 3 door refrigerator
2) End caps are missing on pole supporting pizza boxes and on rack adjacent to cutting table
3) Metal rack above "clean" drainboard of dish machine is corroded
Correction: Maintain equipment in good repair and proper adjustment to faclititate cleaning and proper operation.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The vegetable dicer is not clean (blade and plunger).
Correction: Thoroughly clean and sanitize the surfaces before use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) underside of cutting table
2) prep table shelves (by freezers)
Correction: Clean.
- Toilet Room Receptacle Covered (repeated violation)
Observation: Trash can in employee restroom is not adequately covered.
Correction: Provide a covered container for the disposal fo feminine napkins. Replace the current lid (swinging door/lid is missing).
- Outdoor Walking and Driving Surfaces - Graded to Drain (repeated violation)
Observation: Exterior driving and walking surfaces are not draining properly
Correction: Repair driving surfaces so they drain. Pooled water on exterior walking and driving surfaces may attract rodent and breed insects.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) floor tile below 3-door refrigerator
2) grout line eroded at floor-wall juncture where mop room chemicals installed
3) wall pitted right of handsink in employe restrroom
4) conduit installed along wall below clean dish drainboard is no longer sealed to the wall
5) floor tile grout beginning to erode at pizza make table
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) brick wall left of cutting table
2) wall behind/below the cutting table and base tiles
3) floor below make table, cutting table, three door refrigerator
4) walls right of oven (food splash)
5) lower wall below prep table next to freezers
6) wall above handsink adjacent to three-compartment sink is dusty
7) wall behind dish machine
8) floor below dish machine booster heater
Correction: Maintain the physical structures clean.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Glass cleaner improperly stored with/above portion control toppings at front cash wrap.
Correction: Corrected. Store chemicals physically separate and BELOW food, utensils, equipment, linen, and single service.
|
09/06/2011 | Routine | |
All food temperatures observed are internal.
- Person in Charge (repeated violation)
Observation: Facility lacks a Hampton Certified Food Manager (CFM).
Correction: Register Prometric Certificate of at least one full-time employee with the Hampton Health Dept by bringing in the Prometeric Certificate with $10 to 1320 LaSalle Ave any time Mon-Fri (office closes 12-12:30 for lunch). Post the Hampton Certificate in public view.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment are in poor repair:
1) gasket torn on one of the three doors of the refrigerator
2) coating eroding on racks inside the three door refrigerator
3) metal rack on wall above clean drain board is corroded
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Carbon build up observed on multiple pizza pans.
Correction: Thoroughly clean to remove carbon.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) cutting table shelves
2) green rack next to the pizza make table (left of walk-in cooler )
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: The food contact surface of the assembled pizza boxes are not stored protected.
Correction: Store the boxes protected from contamination.
- Plumbing System Maintained in Good Repair
Observation: Hand sink next to the three compartment sink is slow to drain and the waste drain pipe is leakng.
Correction: Restore the handsink to proper working order and repair the drain line.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: Trash can not provided in the immediate areo of the handsink adjacent to the storage rack.
Correction: Provide trash cans in the immediate aras of all handsinks.
- Toilet Room Receptacle Covered (repeated violation)
Observation: Covered trash can not provided in the employee restroom.
Correction: Provide covered trash can.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: Drop ceiling tiles are missing adjacent to the box storage rack.
Correction: Install the missing tiles.
- Outdoor Walking and Driving Surfaces - Graded to Drain (repeated violation)
Observation: Exterior driving and walking surfaces are not draining properly
Correction: Repair driving surfaces so they drain. Pooled water on exterior walking and driving surfaces may attract rodent and breed insects.
- Lighting, Intensity
Observation: Light bulbs burned above back prep table.
Correction: Replace light bulbs.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) floor tile below 3-door refrigerator
2) grout line eroded at floor-wall juncture where mop room chemicals installed
3) wall pitted right of handsink in employe restrroom
4) conduit installed along wall below clean dish drainboard is no longer sealed to the wall.
Correction: maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) brick wall left of cutting table
2) wall behind/below the cutting table
3) floor below make table
Correction: Maintain the physical structures in good repair.
|
04/13/2011 | Routine | |
all food temperatures observed are internal. 2011 permit issued
- Person in Charge (repeated violation)
Observation: Facility lacks a Hampton Certified Food Manager.
Correction: Register ServSafe certificate with the Hampton Health Department ($10) and post it in public view.
- Food Contact Surfaces - Cleanability*
Observation: The measuring cup on the prep table left of the walk-in cooler is in poor repair (cracked and handle missing).
Correction: Replace the measuring cup.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Quaternary ammonia sanitizer test strips could not be located.
Correction: Provide quat test strips.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Right side back splash separating from vanity top in the restroom.
Correction: Seal.
- Equipment - Good Repair and Proper Adjustment
Observation: End caps missing on poles supporting soda rack in storeroom.
Correction: Replace the end caps.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Carbon build-up observed on pan exteriors.
Correction: Thoroughly clean to remove carbon.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) top of dish machine
2) cutting table shelves
3) dough prep table shelves
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Assembled pizza boxes not stored protected at the cutting table.
Correction: Store the boxes inverted or a closed box on top of each stack to protect the food contact surface from contamination.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Hot water supply line of three compartment sink appears to have a minor leak.
Correction: Repair.
- Toilet Room Receptacle Covered (repeated violation)
Observation: Covered trash can lacking in the restroom.
Correction: Provide a covered trash can.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light lens cracked adjacent to the make table and light bulb above cutting table is not shielded/shatterproof.
Correction: Replace the light lens and provide a shielded/shatterproof light bulb.
- Outdoor Walking and Driving Surfaces - Graded to Drain (repeated violation)
Observation: Exterior driving/ walking surfaces are not draining properly outside due to damaged asphalt.
Correction: Repair walking surfaces so they drain. If foot traffic is allowed to occur from undrained areas, contamination will be tracked into the establishment. Surfaces graded to drain minimize these conditions.
- Hand Drying Provision (corrected on site)
Observation: Paper towels not provided at the handsink adjacent to the 3-comparment sink (dispenser empty).
Correction: Corrected. Ensure all handsinks are stocked with a supply of paper towels.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) small section of trim broken left of walk-in cooler entry
2) small holes in walls in multiple areas
3) bottom of wall panels not secured to the wall behind the cutting table
4) REPEAT VIOLATION: wall right of the employee restroom vanity is pitted/chipping
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate potential pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) upper wall above the dishroom handsink
2) lower wall behind the pizza oven
3) ceiling dusty around exhaust vent above make table
4) food splatter observed on wall above clean dish drainboard
5) food splatter on wall between cutting table and oven
6) floor below Hobart freezer
7) wall behind dough prep tables
Correction: Clean.
- Mops - Drying Mops
Observation: Mop heads lying in the mop sink.
Correction: Hang mop heads to air dry.
|
12/15/2010 | Routine | |
All food temperatures observed are internal.
- Person in Charge
Observation: Facility lacks a Hampton Certified Food Manager.
Correction: Register ServSafe certificate with the Hampton Health Department ($10) and post the Hampton certificate in public view.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs.
Correction: Post of no-smoking signs or international no-smoking signs in a conspicuous area such as front door. These can be found online at www.vdh.virginia.gov/breatheeasy
- Sanitizing Solutions, Testing Devices
Observation: Quaternary ammonia test strips not provided to measure the sanitizer level at the three-compartment sink.
Correction: Provide quaternary test strips.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: End caps missing on two of the poles supporting shelf at pizza oven.
Correction: Replace the caps (can secure soda bottle caps to the poles).
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: Interior surfaces of the dish machine have some mineral deposit build-up.
Correction: Clean.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Multiple pizza pans have carbon build-up on the exterior surfaces.
Correction: Scour to remove the carbon build up or replace the pans.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) make table door gasket
2) make table door frames
3) cutting table shelves
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Assembled pizza boxes not stored protected at the cutting table.
Correction: Corrected. Advised to store the boxes inverted or a closed box on top of each stack to protect the food contact surface from contamination.
- Plumbing System Maintained in Good Repair
Observation: Minor leak observed on the hot water supply line at the three-compartment sink.
Correction: Repair.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (corrected on site) (repeated violation)
Observation: Trash cans not provided at the handsinks.
Correction: Provide trash cans in the immediate areas of all handsinks.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The painted brick wall is not easily cleanable.
Correction: Resurface the wall to provide a smooth and easily cleanable surface that is non-absorbent.
- Light Bulbs Protective Shielding
Observation: Light lens cracked adjacent to the make table and light bulb above cutting tale is not shielded/shatterproof.
Correction: Replace the light lens and provide a shielded or shatterproof light bulb.
- Outdoor Walking and Driving Surfaces - Graded to Drain (repeated violation)
Observation: Exterior walking surfaces are not draining properly
Correction: Repair walking surfaces so they drain. If foot traffic is allowed to occur from undrained areas, contamination will be tracked into the establishment. Surfaces graded to drain minimize these conditions.
- Hand Drying Provision
Observation: Paper towels not provided at the employee restroom handsink (dispenser is empty).
Correction: Ensure paper towels are stocked at all handsinks.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) metal cover along wall at mop area corroded
2) floor tile buckling below hobart freezer
3) grout eroding between brick at dough prep table (see lower wall)
4) wall right of employee restroom vanity is pitted/chipping
5) holes in wall of employee restroom
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The physical structures are not clean:
1) floor and wall below/behind the dish machine
2) wall at dough prep tables
3) ceiling vent grate dusty
Correction: Clean.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Gas powered pressure washer on premises with gas tank.
Correction: Remove it from the facility since it is considered a fire hazard.
|
07/29/2010 | Routine | |
Restaurant representatives - add corrected or new information about Pizza Hut Delivery #4551, 1966 E Pembroke Ave., Hampton, VA 23663 »