all food temperatures observed are internal. Discussed upcoming changes to the State Food Code
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: The date when the shellstock container is emptied (sold or served) is not recorded on the tag.
Correction: Record the date once the container is emptied. The tags shall be retained for 90 calendar days from the date recorded on the tag and maintained in chronological order correlated to that recorded date.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Butter blend (44-45*) and pico (62*) stored at A1 are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous/time-temperature control for safety (phf/tcs) foods at or below 41*. Discussed how to set up a sufficient ice bath (ice surrounds the exterior of the food container to the level of the food) and also discussed adopting a time as a temperature control policy (written policy and a means of tracking the time a working amount of phf/tcs food is in the temperature danger zone not to exceed 4 hours).
- Equipment - Good Repair and Proper Adjustment
Observation: Multiple door gaskets are torn on refrigerators (ex. Broil 2, undercounter #3, Fry Box).
Correction: Repair/replace the gaskets.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Glasses at the bar are stored in the splash contamination area of the hand sink.
Correction: Install a splash guard at the right side of the hand sink or relocate the glasses so they are no longer in the splash contamination area (about 12" from sink).
- Critical: Backflow Prevention Device, When Required*
Observation: Insufficient backflow prevention observed at the mop sink. The water supply is under continuous water pressure
Correction: therefore, the atmospheric vacuum breaker is not sufficient to protect the water system.
- Hand Drying Provision (corrected on site)
Observation: Paper towels not provided at Alley hand sink.
Correction: Corrected. Ensure hand sinks are supplied with disposable paper towels.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at 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.
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02/12/2015 | Routine | |
This is a change in ownership inspection. Once the change in ownership has occurred, the new owner must contact the health department to obtain an interim permit.
All temperatures were taken internally unless otherwise noted.
Chlorine sanitizer - 100 ppm
As of Monday, July 28, 2014 facility is now operated by Red Lobster Restaurants LLC. The permit to operate as such is issued. All violations, particularly 1570, 3170, 2790, 3080, shall be corrected no later than 12/31/14 or permit may not be renewed for 2015.
- Person in Charge
Observation: No registered Hampton CFM on staff. One manager, Bill, stated that he has a ServSafe certificate, but has not come to HHD to obtain a city of Hampton CFM certificate.
Correction: Between the hours of 8:00am-11:45am and 12:30pm-4:00pm Mon-Friday, you may come to the Environmental Health office, located at 1320 Lasalle Ave, to register your ServSafe certificate.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Food items (linguine and stuffed mushrooms) were being cooled down in reach-in coolers that were used on the cookline. These reach-in units were consistantly being opened to grab items for food prep.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: The following items were hot holding at improper temperatures: 1.)potato soup at 125F. 2.)lobster bisque at 127-138F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed rusted racks in three reach-in coolers on the cook line.
Correction: Repair the rusted racks to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the rusted racks, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the cook line handsink is blocked, preventing access by employees for easy handwashing. The hand sink near the cook line was being blocked by three boxes of gloves for employees to wear.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the three boxes of gloves preventing its use.
- Plumbing System Maintained in Good Repair
Observation: The floor drain at the dish machine is overflowing into a secondary floor drain. Dish machine primary floor drain may have blockage.
Correction: Plumbing systems and components shall be maintained in good repair.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor ceiling material located at bar does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Signage missing from the hand sink near the cook line.
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: Less than 50 foot candles of light was noted in the following areas:
>>Cook line, in the area of the cutting boards, was reading at 42 foot candles.
>>Near the fryers was reading at 22 foot candles.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair (repeated violation)
Observation: Kitchen floor, especially on the cook line, is not maintained in good repair. Grout is eroding and multiple floor tiles are damaged.
Correction: Per manager, a work order has been put in to fix the grout and tiles. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/24/2014 | Routine | |
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