All food temperatures taken were internal.
- Temperature Measuring Devices (corrected on site)
Observation: No thermometer in refrigerator for measuring the ambient air temperature of the unit.
Correction: Corrected by placing a thermometer from freezer into refrigerator.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: No working digital thermometer provided.
Correction: Provide a working digital thermometer.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a precision chlorine test paper test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Plumbing System Maintained in Good Repair
Observation: Handsink at snackbar drain pipe leaks and water comes out from under the wall in kitchen.
Correction: Repair leak.
- Lighting, Intensity
Observation: Less than 50 footcandles of light at food prep locations in snack bar (4-12 fc). Less than 20 foot candles in kitchen at 3 compartment sink (8 fc). Less than 10 foot candles in general kitchen areas (.5-13 fc). Less than 20 foot candles in men's restroom (.5-8 fc).
Correction: Improve lighting in these areas.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: Carpet is damaged in some places, some ceiling tiles have water damage and others have holes, paint peeling from some counter and floor boards at snack bar, some floor tiles have light damage in kitchen/snackbar/restrooms, cove molding in kitchen has came off.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Spray bottle of cleaner not labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
02/04/2016 | Routine | |
| No violation noted during this evaluation. | 01/07/2015 | Risk Factor | |
All food temperatures taken were internal.
- Person in Charge
Observation: Certified food manager (CFM) certificate has expired.
Correction: Obtain a new CFM certificate.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Chilli (43-47°F) and cheese (44-48°F) cold holding at improper temperatures in the homestyle refrigerator. The foods were set out at room temperature while cleaning refrigerator.
Correction: When cleaning out the refrigerator, place foods in another refrigerator, or freezer to maintain proper cold holding temperatures.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) chilli and cheese in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The front kitchen handsink, restroom handsink and three compartment sink is no longer sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Plumbing System Maintained in Good Repair
Observation: Toilet in ladies room stall will not flush.
Correction: Repair and maintain all plumbing components and fixtures.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory at the front counter.
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 behind the front counter and 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
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
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 following physical structures are not maintained in good repair:
>>Floor tiles in restrooms
>>Some ceiling tiles have damage in restroom and in dining area
>>Blue floor paint and blue counter paint worn
>>Wall material around mopsink damaged/worn
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: Restroom floors, doors and ceilings in the restrooms noted in need of cleaning.
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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06/24/2014 | Routine | |
All food temperatures taken were internal. Employee health handouts provided.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The bare wood legs of the hand built table in the kitchen are not sealed, making the surface absorbent and not easily cleanable.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3 compartment sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Mold observed growing in top of ice machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: The employee handsink in the service area of kitchen is non-operational. The water is turned off because the sink is slow to drain.
Correction: Repair sink.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the service area and in 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the service area.
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
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees at the restroom handsinks.
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 following physical structures are in need of repairing:
>> Tile under mop sink
>> Cove mold missing on left side of kitchen- floor no longer sealed to wall
>> Hole in wall under electrical socket to the left of refrigerator
>> Paint chipping on counters and shelving throughout service area and kitchen
>> Paint chipping on pallet that boxes are stored on
>> Wall damaged by floor where pizza oven is located
>> Wall behind mopsink needs to be sealed and painted
>> Tiles in men's restroom are damaged
>> Tiles around women's restroom toilets 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 are in need of cleaning:
>> Cob webs on kitchen ceiling
>> Walls around mop sink
>> Walls around 3 compartment sink
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.
|
10/25/2013 | Routine | |
Follow up to check rodent droppings and harborage. Droppings have substantially decreased. There are still some present, particularly below the cotton candy machine and back cabinet (where table cloths are stored). Observed large gap at back exit door --rink side. Per owner, door kick plates are in process of fabrication and then installation to eliminate gaps.
No violation noted during this evaluation. | 10/17/2012 | Routine | |
All food temperatures observed are internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment
.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Interior panel of ice machine not clean.
Correction: Clean and sanitize.
- Non-Food Contact Surfaces (repeated violation)
Observation: 1) Countertop around cookie oven not clean.
2) REPEAT: Can opener blade not clean.
Correction: Clean.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: Ceiling tiles not washable in restrooms.
Correction: As they become damaged, replace the tiles with washable tiles.
- Handwashing Aids and Devices - Use Restrictions (repeated violation)
Observation: Paper towel dispenser installed at three compartment sink.
Correction: Relocate the dispenser to the service sink since this sink may be used for handwashing.
- Lighting, Intensity (repeated violation)
Observation: Light bulbs burned out and lighting insufficient in back area as well as front counter.
Correction: Replace bulbs.
- Physical Facilities in Good Repair (repeated violation)
Observation: 1) Gap exists at wall between ice machine and service sink and wall panel not secured behind the service-hand sink.
2) Gaps exist aorund water supply and waste drain line below three compartment sink.
3) Paint peeling behind three compartment sink.
Correction: 1) Eliminate gap/seal panel to wall.
2) Seal gaps or install beauty ring.
3) Paint wall or install trim (trim removed for repair).
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: Premises are not being routinely inspected for evidence of pests--observed rodent droppings in all front counter cabinetry, shelf of cotton candy machine, on countertop next to cookie oven and inside back cabinet. Bait traps were empty.
Correction: Use approved methods to control pests and routinely premises for presence of pests. Clean to remove the droppings. Consult with pest control operator for additional advice. Suggested caulking even the smallest gaps inside the cabinetry. All food contact surfaces are protected since they are stored in durable plastic containers that are maintained covered.
|
08/16/2012 | Routine | |
All food temperatures observed are internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment
.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Ice scoop handle lying on ice.
Correction: Corrected. Store utensil handles OUT of the food contents.
- Temperature - Food Temperature Measuring Devices - Provided (corrected on site)
Observation: Food thermometer could not be located.
Correction: Ensure all staff no where to find and how to use food thermometers. At least one digital food thermometer shall be provided to ensure potentially hazardous foods are cold and hot holding at proper temperatures.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Interior panel of ice machine is not clean.
Correction: Clean and sanitize the panel.
- Critical: Plumbing System Maintained in Good Repair (repeated violation)
Observation: Front hand sink and service sink are not draining.
Correction: Restore to proper drainage in order for staff to properly wash hands. Advised if hands can not be washed at the hand sink or service sink, food prepration must cease and only commercially prepared/packaged items may be sold/served.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: Ceiling tiles not washable in restrooms.
Correction: As they become damaged, replace the tiles with washable tiles.
- Handwashing Aids and Devices - Use Restrictions (repeated violation)
Observation: towel dispenser installed at three compartment sink.
Correction: Relocate the dispenser to the service sink since this sink may be used for handwashing.
- Lighting, Intensity (repeated violation)
Observation: Light bulbs burned out and lighting insufficient in back area.
Correction: Replace bulbs.
- Physical Facilities in Good Repair (repeated violation)
Observation: 1) Gap exists at wall between ice machine and service sink.
2) Gaps exist aorund water supply and waste drain line below three compartment sink.
3) Paint peeling behind three compartment sink.
Correction: 1) Eliminate gap/seal panel to wall.
2) Seal gaps or install beauty ring.
3) Paint wall or install trim (trim removed for repair).
- Critical: Pests-Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests--observed rodent droppings in front cabinetry and back cabinet., Bait traps were empty.
Correction: Use approved methods to control pests and routinely premises for presence of pests. Clean to remove the droppings. Follow-up to be conducted tomorrow morning.
|
04/04/2012 | Routine | |
all food temperatures observed are internal. No foodservice observed at time of evaluation (snack bar not open).
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment
.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Interior panel (metal plate) of ice machine not clean.
Correction: Clean and sanitize.
- Non-Food Contact Surfaces
Observation: Can opener blade is not clean.
Correction: Clean.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Front hand sink slow to drain.
Correction: Restore to proper drainage.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: Ceiling tiles not washable in restrooms.
Correction: As they become damaged, replace the tiles with washable tiles.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap not provided at front hand sink and combination sink.
Correction: Corrected. Ensure hand sinks are stocked with soap prior to opening.
- Handwashing Aids and Devices - Use Restrictions (repeated violation)
Observation: Paper towel dispenser installed at three compartment sink.
Correction: Relocate the dispenser to the service sink since this sink may be used for handwashing.
- Lighting, Intensity (repeated violation)
Observation: Light bulbs burned out back area.
Correction: Replace bulbs.
- Physical Facilities in Good Repair (repeated violation)
Observation: 1) Gap exists at wall between three compartment sink and service sink.
2) Gaps exist aorund water supply and waste drain line below three compartment sink.
3) Paint peeling behind three compartment sink.
Correction: 1) Eliminate gap/seal panel to wall.
2) Seal gaps or install beauty ring.
3) Paint wall or install trim (trim removed for repair).
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls not clean due to food splash at back prep table and soda syrup racks.
Correction: Clean.
- Pests - Controlling Pests* (repeated violation)
Observation: Few to moderate rodent droppings observed in:
1) cabinetry below hot dog grill (see below blue liner)
2) front counter cabinetry
Correction: Clean to remove.
|
10/14/2011 | Routine | |
all food temperatures observed are internal.
Per operator, dumpster company contacted re: placement of dumpster onto provided pad and replacement of unit since bottom is corroded through.
- Plumbing System Maintained in Good Repair
Observation: Front hand sink is slow to drain.
Correction: Restore to proper drainage.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: Ceiling tiles not washable in rest rooms.
Correction: As they become damaged, replace with vinyl faced/washable tiles.
- Handwashing Aids and Devices - Use Restrictions
Observation: Handwashing aids and devices have been installed at the food preparation sink.
Correction: Remove handwashing aids and devices from the food preparation sink and relocate to the combination hand sink-mop sink.
- Physical Facilities in Good Repair (repeated violation)
Observation: 1) Gap exists at wall between ice machine and combination sink.
2) Gap exists around three-compartment sink waste drain line.
Correction: Seal the gaps to prevent pest entry.
- Pests - Controlling Pests* (repeated violation)
Observation: Few rodent droppings observed around the base of the cotton candy machine and in the cabinet below the oven
Correction: Clean to remove and monitor. Bait boxes observed in several areas. Observed physical structures that could be sealed to help prevent pest entry.
|
04/05/2011 | Routine | |
Facility not currently open to the public. No foodservice observed. Routine evaluation shall be delivered next day along with CFM course info.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Facility lacks a certified food manager.
Correction: At least one full time employee shall complete an approved foods safety course and upon successful completion shall register the certificate with the Hampton Health Department and post it public view OR ALL employees who work the snack bar shall obtain a Food Handler's card and post at the snack bar. To obtain a food handler's card, staff shall visit the Hampton Health Department to watch a video. The video is shown Mon-Fri 8:30am-12:00 pm and 12:45pm-3:45 pm. Must show proof of registration in approved course or course completion no later than 12/31/10.
- Temperature Measuring Devices
Observation: Thermometer not provided inside the refrigerator.
Correction: Provide a thermometer inside the refrigerator at the front by the door.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: A food thermometer is not provided.
Correction: Provide at least one DIGITAL food thermometer to measure the internal temperatures of food.
- Sanitizing Solutions, Testing Devices
Observation: Chlorine test strips not provided.
Correction: Provide to ensure sanitizer solution is within safe levels.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Three compartment sink is not sealed to the wall.
Correction: Seal the sink to the wall.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Interior panel of ice machine is not clean.
Correction: Clean and sanitize.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: Trash can not provided in the immediate area of the handsinks.
Correction: Provide trash cans in the immediate areas of all handsinks.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: Ceiling tiles are not washable in the restroom(s).
Correction: As the ceiling tiles become damaged, replace them with washable tiles (i.e. vinyl-faced).
- Handwashing Cleanser - Availability
Observation: Soap not provided at both front handsink and combination handsink/mopsink.
Correction: Ensure all handsinks are stocked with a supply of soap.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the handsink-mopsink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity (repeated violation)
Observation: Light bulbs burned out towards the storage area (above prep table)
Correction: Replace the light bulbs.
- Physical Facilities in Good Repair (repeated violation)
Observation: 1) A gap exists around the three-compartment sink waste drain line.
2) Ceiling tiles are torn in the women's restroom.
Correction: Maintain the physical structures in good repair.
- Pests - Controlling Pests* (repeated violation)
Observation: Few rodent droppings observed inside the cabinet below the pizza oven.
Correction: Observed methods in place for rodent control. Clean the cabinetry and monitor to see if new activity present. Suggested sealing gap around hole inside the cabinet.
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10/14/2010 | Routine | |
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