All temperatures were taken internally unless otherwise noted.
- Jewelry - Prohibition (corrected on site)
Observation: Employees observed wearing watches 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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink located in the male rest-room 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.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The sink basin and service at the three compartment sink is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair:
>> Ceiling at the three compartment sink was observed leaking.
>> Tile grout throughout in the kitchen area is deteriorating.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
11/05/2015 | Routine | |
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The chicken preparation 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 - Cutting Surfaces
Observation: The cutting board at the expo station/sandwich make 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.
- Physical Facilities in Good Repair
Observation: The physical structure is not maintained in good repair:
>> Tile damage fry area
>> Tile damage at back exit area.
>> Till/ wall coving damaged behind ice maker.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
04/21/2015 | Routine | |
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The chicken preparation sink observed with deteriorating seal.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Food pans 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.
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the mop sink is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair:
>> Floor tiles in deep fat fryer area and back exit of kitchen.
>> Floor grout throughout.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
01/20/2015 | Routine | |
All temperatures were taken internally unless otherwise noted. Have food warmer checked for correct calibration. The temperature on the thermometer does not match the temperature on the inside. EHS measured the temperature on the inside at 182*F , thermometer on the outside displayed 129*F-130*F
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The handsink in the male rest-room 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the drive thru is being used as a dump station. It was observed with ice and soda in the basin.
Correction: The handwash facility identified above is to be used for washing hands only
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the handsink immediately adjacent to the following locations:
>> Chicken preparation area
>> Three compartment sink
Correction: Provide a refuse container for the disposal of paper towels at all hand sink areas.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door is not tight fitting. and/or door/ frame is damaged.
Correction: Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas. Operator stated that the doors to the rest-room will be getting repaired and replaced with new doors.
- Physical Facilities in Good Repair
Observation: Floor grout throughout kitchen is deterioating.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
09/29/2014 | Routine | |
All temperatures were taken internally. This is a great store. Enjoyed witnessing the manager getting involved with the operation.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Mash potato and rice scoops stored in a pan of water that was not 135*F.
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 - Fixed Equipment, Spacing or Sealing
Observation: The following equipment is not sealed to adjoining equipment or walls:
1. Male rest-room hand sink.
2. Chicken prep sink in the deep fryer area.
3. Three compartment sink.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
1.Magnetic knife holder. ( Corrected)
2. Single service storage shelving located at the rear of the kitchen.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food pans 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.
- Toilet Rooms - Enclosed
Observation: Female rest-room door is not completely enclosed.
Correction: Provide toilet rooms that are completely enclosed. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Physical Facilities in Good Repair
Observation: The following physical structure is not maintained in good repair:
1. Ceiling tile located at the rear of the kitchen.
2. Tile grout throughout and some tiles are damaged.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
05/16/2014 | Routine | |
All temperatures are internal unless otherwise noted.
- Food Contact Surfaces - Cleanability*
Observation: Several fry baskets damaged.
Correction: Replace baskets.
- Equipment - Good Repair and Proper Adjustment
Observation: The following pieces of equipment are in need of repair
>>racks over 3-vat rusted
>>racks rusting walk-in refrigerator
>>racks beverage air reach-in freezer rusting/peeling
>>gasket torn beverage air reach-in freezer
>>gasket make table torn
Correction: Repair/Replace items
- Non-Food Contact Surfaces
Observation: The following non food contact surfaces are in need of cleaning
>>utensils bin right of walk-in cooler
>>exterior of hood biscuit area
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean single service use items were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following are in need of repair
>>floor tile cracked left of deep fryers
>>ceiling tile around hood vent peeling
>>light fixture walk-in fridge cracked
>>grout eroded throughout facility
Correction: Repair
|
03/08/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Person in Charge (repeated violation)
Observation: There is no current Hampton Certified Food Manager at the facility. The manager on duty has been through serv safe.
Correction: Register serv safe certificate with the hampton health department
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the walk in freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Large build up of carbon on bake pans.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non food contact surfaces need to be cleaned:
>>racks with cup left of walk-in freezer
>>gasket walk-in freezer
>>gasket walk-in fridge
>>top of ovens
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: There are food containers stacked while still wet above 3 compartment sink.
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.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures not maintained in good repair:
>>Cracked floor tiles throughout the kitchen area
>>Cracked baseboard tiles beneath automatic sifter
>>Damaged ceiling tiles above chicken fryers
Correction: The following physical structures not maintained in good repair:
>>Cracked floor tiles throughout the kitchen area
>>Cracked baseboard tiles beneath automatic sifter
>>Damaged ceiling tiles above chicken fryers
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The walls behind the 3 compartment sink are 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.
|
08/07/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Person in Charge
Observation: There is no current Hampton Certified Food Manager at the facility. The manager on duty has been through serv safe.
Correction: Register serv safe certificate with the hampton health department.
- Food Storage Containers - Identified with Common Name of Food
Observation: Observed the following food containers unlabeled:
>>Salt canister
>>Magnasol
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Utensils are being stored in container of standing water. Per manager dipper wells do not work. Corrected by storing utensils in water at a temperature of 190 degrees. However the hot water used is not maintained at the temperature.
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.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the fried chicken strainer is broken and is not easily cleaned.
Correction: Replace the strainer 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 door gasket to the walk in freezer is torn.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Large build up of carbon on bake pans.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non food contact surfaces need to be cleaned:
>>racks with cup left of walk-in freezer
>>gasket walk-in freezer
>>gasket walk-in fridge
>>top of ovens
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: There are food pans stacked while still wet above 3 compartment sink.
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.
- Light Bulbs Protective Shielding
Observation: The coating of light bulbs at the chicken display are worn and peeling.
Correction: Replace light bulbs.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the chicken breading 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
- Lighting, Intensity
Observation:
>>There is a light out in the walk in freezer.
Correction: Replace light bulbs.
- Physical Facilities in Good Repair
Observation: The following physical structures not maintained in good repair:
>>Cracked floor tiles throughout the kitchen area
>>Cracked baseboard tiles beneath automatic sifter
>>Damaged ceiling tiles above chicken fryers
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 walls behind the 3 compartment sink are 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.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Bleach and water solution sprayed directly on to interior surfaces of ice machine. In a manner they may allow for the ice to become contaminated with cleaning solution.
Correction: Discontinue this practice. Use approved chemicals according to manufacturers instructions.
|
04/20/2012 | Routine | |
All temperatures are internal unless otherwise noted.
2010 health permit issued at time of inspection, also went over back of health permit with manager.
- Utensils - In-Use - Between-Use Storage
Observation: Dipper well holding scoops service area not on and running.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Coleslaw "44" cold holding at improper temperatures make table.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Food Contact Surfaces - Cleanability*
Observation: Multiple deep fryer baskets damaged.
Correction: Replace
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Seal/caulking handsink across from deep fryers cracked/damaged.
Correction: repair
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>racks over 3-vat rusted
>>racks rusting walk-in refrigerator
>>racks beverage air reach-in freezer rusting/peeling
>>gasket torn beverage air reach-in freezer
>>gasket make table torn
Correction: Repair
- Equipment and Utensils - Good Repair and Calibration
Observation: following in need repair/replacing
>>pair of red handled tongs peeling
>>multiple red plastic containers back by walk-in freezer melted cracked
Correction: Discard, replace or repair
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>racks with cup left of walk-in freezer
>>gasket walk-in freezer
>>gasket walk-in fridge
>>top of ovens
Correction: Clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic and metal food containers 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.
- Lighting, Intensity
Observation: Lights out following areas
>>over drive thru
>>beverage air reach-in freezer
>>walk-in fridge
>>walk-in freezer
Correction: repair/replace
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>floor tile cracked left of deep fryers
>>ceiling tile around hood vent peeling
>>light fixture walk-in fridge cracked
>>grout eroded throughout facility
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: following in need of cleaning
>>air vents throughout kitchen
Correction: clean
|
11/21/2011 | Routine | |
All temperatures are internal unless otherwise noted.
- Critical: Hands - When to Wash* (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed drink over prep sink across from deep fryers.
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.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed the following food was observed stored without being in packages, in covered containers, or wrapped: Tea uncovered by drive thru window.
Correction: Store food in packages, covered containers, or wrappings.
- Equipment - Good Repair and Proper Adjustment
Observation: following in need of repair
>>gasket damaged silver mini under service line
>>rack above 3-vat rusted
>>racks peeling Bev. Air reach-in freezer
>>gasket torn prep table
>>walk-in pooling water freezer
Correction: Repair
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>utensils bin right of walk-in cooler
>>exterior of hood biscuit area
>>delfield fridge with biscuit
Correction: Clean
- Equipment and Utensils, Air-Drying Required
Observation: Plastic food containers were found stacked while wet after cleaning.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single serve containers were observed stored with the food-contact surface facing upward several location around the facility.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Light Bulbs Protective Shielding
Observation: Coating peeling on light in the reach-in Beverage Air freezer.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>base tile left of soda boxes, seal damaged
>>light fixture cracked chicken walk-in
>>floor tile missing front of walk-in fridge
>>small areas of floor tile chipped in cooking area
>>small holes in wall above mop sink
>>ceiling tile damaged left of hood over deep fryers
>>the floor tile grout throughout the facility has eroded
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>floor under deep fryers
>>floor under biscuit refrigerators
Correction: 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.
|
06/10/2011 | Routine | |
All food temperatures are internal.
Hand sink in dishroom must be fixed within 48hrs. A minimum temperature of 100* must be met at the hand sink , and a flow sufficient to wash hands. A follow up inspection will be done at that time.
- Person in Charge
Observation: This facility has no City of Hampton Certified Food Manager.
Correction: Serv Safe Certificates for 2 employees are posted on wall but no City of Hampton Certificate. Please bring servsafe certificate to HHD at 1320 to register certificate.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his hands when removing gloves and changing tasks.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking containers stored on box above prep table.
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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the biscuit refrigerator (1 door delfield)
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is in poor repair:
-dry good shelf is buckled
-walk in cooler door/walls are corroded/damaged
Correction: Repair/Replace
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Scoops at steam table stored in water
Correction: Store utensils in clean dry container or dipper well with running water, or water that is heated >135*.
- Non-Food Contact Surfaces
Observation: The gasket of the walk in freezer is in need of cleaning
Correction: Clean
- Physical Facilities in Good Repair (repeated violation)
Observation: The following structures are in need of repair:
-the floor tile grout throughout the facility has eroded
-ceiling tile damaged at left hood vent pipe above fryers
-small holes in wall above mop sink
-cracked floor tile to left of toilet in women's restroom
-floor drain missing cover near fryers
-small areas of floor tile chipped in cook area
Correction: Repair or Replace
|
02/08/2011 | Follow-up | |
Restaurant representatives - add corrected or new information about Popeyes Chicken #5246, 67 W Mercury Blvd., Hampton, VA 23669 »