All food temperatures observed are internal unless otherwise noted. 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 including cleaning and maintenance of equipment and physical structures. Refer to last routine evaluation conducted regarding GRP's.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes (44°F) cold holding at improper temperatures on the cook line
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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12/16/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomatoes(49°F), and two types of cheese(49°F) were cold holding at improper temperatures in the make table by the grill.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. TCS foods in the make table by the grill will be placed on time as a public health control.
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07/30/2015 | Risk Factor | |
All temperatures taken internally.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following has accumulations of grime and debris:
>>Gaskets on several cooling units.
>>Interior of microwave is soiled.
>>Side of fryers have accumulation of grease.
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 (corrected on site) (repeated violation)
Observation: Plates on the serving line are not inverted.
Correction: Invert or protect.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the bar is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Several areas of the wall and ceiling are in need of cleaning.
Correction: Clean as needed.
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03/09/2015 | Routine | |
All food temperatures taken were internal. Ensure all foods are cold holding at 41*F. Discontinue using units that can't cold hold foods at the proper temperatures until they are capable of cold holding foods at the proper temperatures. Ensure foods are not stacked to deep in containers on the top of make tables.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before handling clean dishes, after touching soiled dishes.
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* (corrected on site)
Observation: An employee was observed drinking from an uncovered container in the food preparation area and storing the cup improperly at the food preparation 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. Employee beverages must be stored in a designated area away from food preparation, food equipment and utensils.
- Records - Creation and Retention
Observation: No parasite destruction records maintained for undercooked salmon that are served or sold in ready-to-eat form.
Correction: Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Butter (50-41°F), Sausage (53°F), Cooked Vegeatables (50°F) cold holding at improper temperatures in Pizza Make Table #2.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the salmon that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the pizza make tables.
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 - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The prep sink, mopsink, dishmachine drainboard, and handsink by cookline 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 - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged: Drip pans to ventilation hood missing, reach-in refrigerator racks rusting, food scales rusting.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: many clean plates for customers food on prep line, soiled food thermometers stored with clean metal bowls and a few cooking utensils on clean dish rack.
Correction: Clean and sanitize these surfaces for food contact. The dishmachines sprayer had some sprayer nozzles blocked with debris.
- 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: fish pans and sheet pans.
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: food scales, the top of equipment at cookline, under table top oven at cookline, grease on cookline metal partition wall, handles to microwaves.
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: Fod storage 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean plates at prep line were observed stored with the food-contact surface facing upward on top of make table shelf.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Critical: Backflow Prevention Device, When Required* (repeated violation)
Observation: A spray attachment is connected to the mopsink hose and it is kept under pressure with an atmospheric backflow prevention device. The way the hose is being used does not allow the atmospheric backflow prevention device to function properly and does not protect the water supply.
Correction: Provide a backflow or backsiphonage prevention device on the threaded faucets, or disconnect the spray nozzle from the hose.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the kitchen dishmachine area is blocked by soiled dishes, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the dishes preventing its use.
- Plumbing System Maintained in Good Repair
Observation: The plumbing connections do not line up with the drain under the prep line handsink, causing water to pool on the floor.
Correction: Plumbing systems and components shall be maintained in good repair.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in one of the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted at the cookline.
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: The floor grout in several areas of kitchen is eroding.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls behind the cookline and around the dishmachine in kitchen and the ceiling vents in kitchen are 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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09/17/2014 | Routine | |
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The following was not sealed to the wall properly:
1. handsink in the grill area.
2. Prep sink adjacent to dishwasher.
Correction: Seal the sinks to the wall to prevent spillage or leakage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1.Mechanical dishwasher was leaking water from the front panel.
2. The bottom top left drawer of the fryer make table was sticking and not closing.
Correction: 1.Repair the front panel to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance.
2. Repair any parts of the draw that may be causing it not to close properly.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food storage pans located at the mechanical dishwasher 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Two stacks of coffee filters were observed unprotected from contamination. The open of the filters were inverted upward.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: There was not a refuse container at the area immediately adjacent to both hand sinks in the kitchen.
Correction: Provide a refuse container for the disposal of paper towels at both hand sinks.
- Physical Facilities in Good Repair (repeated violation)
Observation: 1.The wall adjacent to the mop sink was not sealed to the floor. Multiple holes were observed in the walls.
2. Paint peeling on the electrical panel door at the cook line and floor tile grout eroded at the bar.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Seal the wall and floor junctions, and fill walls to prevent spillage and moisture from entering behind the wall. Repaint electrical panel door and have floor regrouted.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Ceilings located above the mechanical dishwasher noted in need of cleaning. Walls in multiple areas of the kitchen are not cleaned and stained.
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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02/10/2014 | Follow-up | |
All temperatures were taken internally.
- Person in Charge
Observation: The facility does not have a Hampton registered certified food manager.
Correction: Elected a serv safe qualified person to register with the Hampton Health Department. to obtain the Hampton Certified Food Manager certificate.
- Critical: Employee Health*
Observation: Staff present was not fully knowledgeable regarding their symptoms and the 5 diagnosed illnesses. The policy could not be located at the time of the evaluation.
Correction: EHS will provide person in charge a employee health policy.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before handling equipment after touching bare human body parts and blowing his nose.
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.
- Food Display (corrected on site)
Observation: Croutons and sesame seeds were displayed unprotected at the salad bar.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination. PIC relocated the items under a portion of the sneeze guard.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following was not sealed to the wall properly:
1. handsink in the grill area.
2. Prep sink adjacent to dishwasher.
Correction: Seal the sinks to the wall to prevent spillage or leakage.
- Equipment - Good Repair and Proper Adjustment
Observation: 1.Mechanical dishwasher was leaking water from the front panel.
2. The bottom top left drawer of the fryer make table was sticking and not closing.
Correction: 1.Repair the front panel to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance.
2. Repair any parts of the draw that may be causing it not to close properly.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following utensils were observed soiled to sight and touch:
1. Knives in the storage rack.
2. Vegetable Chopper located under the sink.
3. Tongs hanging at the clean dish rack.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required
Observation: Food storage pans located at the mechanical dishwasher 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Two stacks of coffee filters were observed unprotected from contamination. The open of the filters were inverted upward.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Backflow or backsiphonage prevention device not available on threaded faucet located at the mop sink.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets. If the mop sink hose is not in use, disconnect between uses. PIC disconnected the hose.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There was not a refuse container at the area immediately adjacent to both hand sinks in the kitchen.
Correction: Provide a refuse container for the disposal of paper towels at both hand sinks.
- Physical Facilities in Good Repair
Observation: 1.The wall adjacent to the mop sink was not sealed to the floor. Multiple holes were observed in the walls.
2. Paint peeling on the electrical panel door at the cook line and floor tile grout eroded at the bar.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Seal the wall and floor junctions, and fill walls to prevent spillage and moisture from entering behind the wall. Repaint electrical panel door and have floor regrouted.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceilings located above the mechanical dishwasher noted in need of cleaning. Walls in multiple areas of the kitchen are not cleaned and stained.
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.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Employees are not using designated area provided to store personal clothing items. A pair of slipper shoes were found stored by can goods on a storage shelf located in the back kitchen.
Correction: Ensure employees know the designated areas to store personal items.
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02/06/2014 | Routine | |
Dishmachine not in use, using 3-vat until sanitizer temperature issue corrected.
All temperatures are internal unless otherwise noted.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Lemons service area cold holding at 50F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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06/06/2013 | Risk Factor | |
All temperatures are internal unless otherwise noted.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Multiple uncovered employee beverages were found in the facility and one employee was observed drinking from an open container during the inspection.
Correction: Employee beverages must be in a container with a tight fitting lid with a straw and must be kept away from food and equipment.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Two bulk food containers on the back shelf are not labeled with their contents.
Correction: Label containers.
- Warewashing Machines, Flow Pressure Device (corrected on site)
Observation: The pressure gauge on the dish machine is reading 55 psi. The manufacturer's data plate requires it to be at 20 psi.
Correction: Repair. Manager calls repair tech to have unit serviced today.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The exterior thermometer of the walk in refrigerator is not working and there isn't an interior thermometer.
Correction: Provide a thermometer in the walk in refrigerator.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The shelving in the bar reach in and the salad double door refrigerator are rusted.
Correction: Resurface or replace.
- Equipment - Cutting Surfaces (repeated violation)
Observation: There are multiple cutting boards that are stained and heavily scored.
Correction: Resurface or replace.
- Non-Food Contact Surfaces
Observation: 1) The interior of the bulk ice machine has mildew.
2) There are multiple lexan containers that have old labels on their surfaces after being sanitized.
Correction: 1) Clean interior of the bulk ice machine.
2) Remove old labels from containers when they are being washed, rinsed, and sanitized.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: 1) A bar rag was being stored in the basin of the front handwashing sink.
2) Dirty dishes are being stored in the basin of the handwashing sink in the dish machine area.
Correction: Handwashing sinks are to be used for handwashing only.
- Light Bulbs Protective Shielding
Observation: The shatter proof coverings are missing or damaged on the following light fixtures:
>> At the drink dispenser.
>> In the walk in refrigerator.
Correction: Replace light shields.
- Physical Facilities in Good Repair (repeated violation)
Observation: There are multiple damaged floor tiles in the kitchen and the grout has eroded.
Correction: Regrout floor and replace floor tiles.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: 1) The floor and wall behind the dish machine is dirty.
2) The vents on the ceiling at the kitchen entrance are dirty.
Correction: Clean.
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01/30/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: An uncovered employee beverage was found in dishwash area.
Correction: Employee beverages must be in a container with a tight fitting lid and have a straw. Employee beverages must be stored away from food and food service equipment.
- Critical: Cooling* (corrected on site)
Observation: A large container of pasta in the walk in refrigerator was at 170F after 1 hour.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Potato salad on the salad bar at 50*-52*F. Observed employee portioning potato salad from master container. Manager on duty states that it was prepared 10/17/2012/. Chopped boiled eggs on the salad bar are being held at 43-46. Manager voluntarily discards both products.
Correction: Foods that are to be held cold must be at 41F or below. To maintain temperature on the salad bar
- Food Contact Surfaces - Cleanability*
Observation: Multiple Lexan salad container lids are cracked.
Correction: Replace. Food contact surfaces should be durable, smooth, easy to clean and non absorbable.
- Temperature Measuring Devices
Observation: The temperature measuring device in the cook line low boy was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is in poor repair:
>> Multiple cold storage shelving units have chipped paint/rust.
>> Multiple tong handles are cracked.
Correction: Replace.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Multiple cutting boards are heavily stained and scored.
Correction: Resurface or replace.
- Good Repair and Calibration of Thermometers
Observation: The thermometer in the salad display is unreadable.
Correction: Replace.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There isn't a trash can located at the front handsink in the kitchen.
Correction: Provide a trash can at all handwashing sinks.
- Light Bulbs Protective Shielding
Observation: A light fixture at the kitchen entrance is missing its protective shielding.
Correction: Replace shield.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are in poor repair:
>> Multiple areas in the kitchen have damaged/cracked floor tiles.
>> The laminate of the wall at the end of the grill line is detatched from the wall.
>> The floor grout in the kitchen has eroded in multiple places.
>> There are multiple damaged or out of place ceiling tiles in the kitchen.
Correction: Repair or replace.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical facilites are dirty:
>> The floor under and around the walk in freezer shelving.
>> The floor behind the salad prep table.
>> The wall behind the grill line.
Correction: Clean.
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10/18/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Critical: Employee Health*
Observation: The employee health policy documentation was not present during the time of inspection. Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: The employee health policy and documentation must be available to the employees and stored on site at the restaurant. Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee not washing his hands as he washed dishes with the warewashing machine. The employee would handle the chemically sanitized dishes with the dirty gloves used to load the dishwasher.
Correction: There should be two people working on the warewashing machine to ensure that there isnt any cross contamination occurring during the process of washing and loading the clean dishes. Explained to the employee that he must wash his hands and change gloves once the dishwasher has been loaded in order to properly handle the dishes once the have completed the washing cycle.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following foods were observed cold holding at improper temperatures:
>>Shrimp in drawer 51*
>>Chopped Ham on salad bar 48*
>>Chopped Egg on salad bar 46*
>>Pasta Salad 50*
Correction: The food was discarded by the manager.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 2 compartment prep 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 - Good Repair and Proper Adjustment
Observation: The following pieces of equipment were observed in a state of disrepair and damaged:
>>Endcaps of racks in dry storage missing
>>Undercounter refrigerator on cookline has torn gaskets
Correction: Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities in Good Repair
Observation: The following physical facilities are maintained in poor repair:
>>Broken floor tiles in kitchen
>>Holes in wall above make table
>>Grout eroded in floor in kitchen
Correction: Maintain facilities in good repair.
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07/18/2012 | Routine | |
Multi Quat sanitizer @ 200 ppm.
- Food Storage Containers - Identified with Common Name of Food
Observation: Multiple bulk product storage containers are not labeled.
Correction: Label all bulk storage containers with content names displayed for easy identification.
- Food Storage - Clean and Dry Location
Observation: 2 bulk food storage containers on the dry storage shelf were not covered.
Correction: Ensure all food containers in dry storage are covered to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: >> Cheese slices, pico de gallo, and artichoke/spinach dip on the prep line rail 49-50 degrees. Sausage in the cook line upright was at 42. Sliced Tomato's and whipped butter on cook line prep were 46-52 degrees. Sliced tomatoes and pasta salad on salad bar was at 50F.
Correction: All products thrown out at time of inspection. Ensure that all food being held in cold holding is held at <41 F. Staff stated that all prep table refrigeration and the salad bar are turned off for cleaning every night and are not turned on until the following morning when product is replaced. Keep refrigerated units on at all times or keep cold holding food products in walk in refrigerator until all refrigerated units are maintaining <41F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Multiple items in salad refrigerator were not identified with use by date or preparation.
Correction: All items were discarded at time of inspection. Ready to eat product, unless prepared, opened, and used that day must be labeled with the date prepared/opened with the 7 day use period, unless corporate policy has a shorter use period.
- Food Contact Surfaces - Cleanability*
Observation: Both ice buckets have holes in them.
Correction: Replace.
- Temperature Measuring Devices
Observation: The baked potato hot holding drawer did not have a thermometer.
Correction: Provide thermometer.
- Equipment - Good Repair and Proper Adjustment
Observation: The following was found in poor repair:
>> The exterior door of the walk in freezer was damaged.
>> The microwave oven still had protective plastic on its exterior surfaces.
>> The interior shelf of the up right work line refrigerator was cracked.
>> Tongs and spatula's used at the cook line had melted/cracked plastic handles.
Correction: Repair or replace broken or damaged utensils and equipment and remove plastic from microwave.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Cutting boards at prep line are heavily scored and stained.
Correction: Resurface or remove.
- Equipment and Utensils - Good Repair and Calibration
Observation: The exterior of the walk in freezer door is damaged.
Correction: Repair.
- Non-Food Contact Surfaces
Observation: The following areas need cleaning:
>> Gasket on the grill make up refrigerator.
>> Gaskets on the under counter freezer.
>> The interior of the fryer cabinetry.
Correction: Clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Multiple wet stacked dishes, pots, and pans were found on the clean dish shelf.
Correction: Ensure that all dishes and utensils are completely air dried before storing.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: To go containers over the work line handsink were not inverted..
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Utensil being stored in the hand sink at the cook line.
Correction: Hand sinks are not to be used as storage.
- Lighting, Intensity
Observation: Light out in cook line up right refrigerator.
Correction: Replace bulb.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Roach killer found being stored with cleaning products and a container of Magna Sol fryer powder (food product) in the kitchen.
Correction: Keep commercial pesticides separate from cleaners and food products stored only with other food products.
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03/28/2012 | Routine | |
All food temperatures are internal
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Food in the 2 door fryer freezer is uncovered.
Correction: Store food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Ice scoop was stored with the handle in the contents.
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* (repeated violation)
Observation: Chicken wings in the fryer make table drawers were cold holding at 50*-53*.
Correction: Hold all potentially hazardous food at 41* or below. Wings were discarded.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The dish machine hand 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 - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is in poor repair:
- upright 2 door freezer gasket is torn
- walk in cooler gasket
Correction: Replace.
- Equipment - Cutting Surfaces
Observation: The cutting boards at the cook line and salad prep table 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.
- Equipment and Utensils - Good Repair and Calibration
Observation: The thermometer in the dessert refrigerator was not accurate.
Correction: Replace or calibrate.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces need cleaning:
- fryer cabinets
- surface under the grill
- shelves in the salad display unit
- soda gun holster
- Ice machine ledge
Correction: clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Lexan 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.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the sprayer and the flood rim level at the dish machine is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: Hand sink drain is clogged at the dish machine.
Correction: Manager called plumbing company who came out during the inspection to unclog the drain.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Lighting, Intensity (repeated violation)
Observation: Light bulb is burned out under the vent hood.
Correction: Replace.
- Physical Facilities in Good Repair (repeated violation)
Observation: The wall right of the cook line has small holes in it.
Correction: Fill the holes so that the wall is smooth, durable, and nonabsorbent.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities need cleaning:
- wall next to dish return area
- behind the cook line
Correction: clean.
|
12/20/2011 | Routine | |
All food temperatures are internal
Additional temperatures:
Eggs on the salad bar 60*
Potato salad on the salad bar 60*
Fish in the walk in cooler 41*
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed an employee drink from a personal beverage and then fail to wash his hands before engaging in food preparation.
Correction: Train employees to wash their hands after eating, drinking, or smoking before engaging in food preparation.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: food in the cookline refrigeration units were observed stored uncovered.
Correction: Store food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Observed spatulas stored under trays at the cook line.
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: Cooling* (repeated violation)
Observation: Ham and pea salad that was made yesterday was cold holding at 54*.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following potentially hazardous foods were cold holding improperly:
- Ham on the salad bar 50*
- eggs on the salad bar 60*
- Potato salad on the salad bar 60*
- chicken wings in the refrigerated drawers 44-48*
Correction: Food 50* or above was discarded. Chicken wings were moved to the freezer. Hold all potentially hazardous food at 41* or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) ham and pea salad in the salad dispaly unit as well as the spinach artichoke dip in the walk in cooler were 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 - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
- Freezer gasket at the cook line
- salad display refrigerator does not seal properly
- seafood low boy refrigerator has a torn gasket
Correction: Repair/replace.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: The tops of the salt shakers are melted and are no longer easily cleaned or durable.
Correction: Replace with shakers that are smooth, durable, easily cleanable, and non-absorbent.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Plates at the server area were observed soiled.
Correction: wash, rinse, and sanitize.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces need cleaning:
- all refrigerated drawers
- upright freezer gaskets
- exterior of the upright freezer
- interior of the fryer cabinets
- plate storage table at the cook line
- soda gun holster at the bar
- drawers under the grill
Correction: clean
- Equipment and Utensils, Air-Drying Required
Observation: Lexan 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Souffle cups at the cook line were stored with the food contact surface facing upward leaving them unprotected from potential contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: Observed an employee wash his thermometer in the cookline hand sink
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 area immediately adjacent to the front hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the front hand sink.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand sink at the dish machine.
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
Observation: No disposable towels were provided at the hand sink near the entrance or dish machine.
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 (repeated violation)
Observation: Lighting is insufficient at the cookline.
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: There are tiny holes in the wall to the right of the cook line hand sink and behind the server cash registers.
Correction: Fill holes so that the wall is smooth, durable, easily cleaned, and non-absorbent.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities need cleaning:
- floor under the fryer make table
- floor under the cookline freezer
- floor under the grill
- floor under the grill make table
- wall behind the cash registers
Correction: Clean and maintain.
- Pests - Controlling Pests* (repeated violation)
Observation: Multiple flies were observed in the kitchen.
Correction: Train employees to be disciplined in keeping the outer entrances closed and follow guidance from a state licensed pest controller.
|
09/14/2011 | Routine | |
due to critical violations observed a full reinspection will occur in less than 60 days. TRAINING( and reinforcement of the training ) off staff needs to be conducted to insure they are following company protocols and Virginia Department of Health regulations ,
- Critical: Hands - When to Wash* (corrected on site)
Observation: observed employee preparing vegetables look for dropped item on floor . Observed employees gloved hand( s) touching floor. Then observed employee get up and return to handling food
Correction: asked employee if he was on his hands on floor . He said yes . Then we both looked at his gloved hands.
The food he was working on was thrown out .
Employee removed gloves / washed hands and put on new gloves and started over
- Food - Washing Fruits and Vegetables (corrected on site)
Observation: observed employee start to slice tomatoes and failed to rinse them first
Correction: told employee that tomatoes ( as well as any produce ) are to be washed / rinsed prior to preparation
- Critical: Reheating for Hot Holding* (repeated violation)
Observation: >> mashed potatoes in steamline from stock pot on stove ( pouch of potatoes in boiling water bath ) were observed 110 -135
>> alfredo sauce also taken from pouch in boiling water bath and placed into steamline at < 90
Correction: Product is to be heated to > 135 prior to being placed onto steamline . IF product REHEATED to be > 165 prior to placing on the steamline .
The boiling water bath observed had too much product in the stockpot. Water bath was not immersing contents ( both on top and in the center ) due to the volume of water and how tightly packed. Took temperatures just as placement on steamline completed
Product to be heated to > 135 and then returned to steamline . USE THERMOMETER TO MAKE SURE
- Thawing
Observation: observed ribs being thawed in basin with cold water . Water was not flushing ribs
Correction: ribs are to be thawed in a container ( ex colander or stockpot ) where the COLD water is flowing around ribs ( or under frozen PHF ) and flushing product and then going down the drain .
Preferered method to thaw is in the refrigerator but when time is a factor cold running water is approved
- Critical: Cooling* (corrected on site)
Observation: 2 pans of ribs from 6-15 observed in walk in ref, . TOO many ribs abuting one another . Temperatures observed were 50 -57 degrees
>> fresh tomato product ( diced / slice/ pico ) made from room temperature ingredients placed onto topline of make / prep units . Product must cool from 70 to 41 in < 4 hours. Dubious as to whether on the topline with the lids open they will cool in < 4 hours
Correction: ribs thrown out .
Once cooked ribs are to be removed from bake pan and placed on single layer on bake trays and placed into walk in ref, ( or walk in freezer ) to cool.
Cooling must be done once product reaches 135 . Once at 135 must cool to 70 in 2 hours and from 70 to 41 in the following 4 hours ( total of 6 hours )
>> Place sliced tomatoes into walk in ref, or freezer to cool rapidy when fresh preparation from room temperature products so that it is cooled to < 41 in < 4 hours
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: product on the topline of both prep refrigeration units was > 41 degrees .Fresh tomatoe product on salad unit 55 -57 as was whipped butter and spinach - artichoke dip .
>>whipped butter and cheeses on grill prep ref, topline ( which had been off ) was 55 -60
Correction: toplines of both prep refrigeration units temperatures controlled independently from refrigeration drawers on lower parts of the equipment ( which both were < 40 )
Product is to be maintained at < 41 .Grill prep unit turned back on .Salad items unit to be serviced .
All product > 41 was thrown out
- Food Contact Surfaces - Cleanability*
Observation: old salad bar containers observed with encrusted/ pitted
Correction: throw out old containers
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> upright salad bar refrigeration unit shelf support section between refrigeration doors is cracked
>> the make refrigeration drawer with pasta/ chicken wings plastic shell is damaged
>> the under counter refrigerator bar the powder coated shelving is peeling / rusty
Correction: >> observed work order for the replacement of the upright salad bar shell section .
>> replacement shell for make refrigeration drawer is on premisis but contractor to arrive today / tomorrow to install
>> new powdercoating on shelving on order
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean :
>> the make refrigeration unit opposite fryer / upright freezer motor cover
>> the frame - edge of the potato holding drawer
>> the frames ( rear ) under side of the stove burner unit and the flat top grill
>> the frame / face of the flat top grill refrigeration drawers (which are not in use )
>> accumulating condensate in the under counter refrigerator cookline
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: styrofoam to go shells stored incorrectly
Correction: store with food contact side down
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: use of handsink basin in the bar to hold /store the wiping cloth bucket
Correction: handsinks are to be used for one purpose only . The washing of hands . Store wiping cloth bucket on corner counter at the left most side of the bar customer service line
- Lighting, Intensity (repeated violation)
Observation: >>upright cookline refrigerator light is not operational
>> cookline lighting is not sufficent
Correction: all upright refrigeration and freezer units are to have operational interior lighting
>> in the event of a change of owner or operator upgrade lighting in walk in to be equal to 50 footcandles
- Physical Facilities in Good Repair
Observation: >> holes in wall at cookline over cookline handsink and over flat top grill where wall mounted equipment has been relocated
>>
Correction: >> seal small holes
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: floor under cookline dirty
Correction: clean
- Pests - Controlling Pests*
Observation: flies present
Correction: use approved measures to control flies once in building .
NOTE delivery day
|
06/16/2011 | Follow-up | |
dish machine not operating at the time of the inspection . Track will not feed racks thru machine.
- Person in Charge
Observation: facility does not have a member of staff who has registered as a City of Hampton food manager
Correction: City code requires that a full time employee who has taken approved food manager course ( which per company policy all management staff has taken ) and registers the course completion statement with this office and posts issued ceritificate in public view . Flyer left with MOD
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: employee eating breakfast biscuit while preparing food on the cookline
Correction: NO EATING IN A FOOD SERVICE AREA
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: observed bar tender garnishing drinks by using fingers rather than tongs for mint
Correction: NO BARE HAND CONTACT WITH A READY TO EAT FOOD > USE TONGS or other utensil or have on food service gloves to handle any food that will not be cooked after touching .Instructed employee as to requirement not to dispense garnishes with fingers
- Utensils - In-Use - Between-Use Storage
Observation: knives wedged between crevices formed by 2 pieces of equiment side by side
Correction: knives are to be wedged imbetween 2 pieces of equipment or between equipment and walls
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: mashed potatoes and navy bean soups placed into food warmer to heat . Product was 52 and 53 respectively
Correction: foods are to be heated on grill on in microwave to >135 if initial heating and >= 165 if reheated .
Take out and heat to regulations requirements
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: >>chicken tenders and mac and cheese in lower left refrigeration drawer fry - salad prep line 50 -54 degrees ( drawer had been observed by staff to have been ajar ) back level of drawer contents < 41
>> cheese sliced upper left cookline upright 44 and chicken breast lower left upright cookline ( same box ) 44 . Food in unit overnight
Correction: >> chicken and mac - n- cheese thrown out at the time of the inspection . Insure the drawers remain tightly closed to maintain product temperature
>> have upright cookline refrigeration unit serviced . Food to hold product temperature of < 41 .
Will check on box no later than Thursday the 26th
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: >>ham and pea pasta salad in salad bar upright not identified with use by date or date of preparation
>> chicken breast tenders in refrigeration drawer ( that were out of temperature ) were not date labeled
Correction: >> ready to eat product , unless made or open and used that day ) are to be labeled with the date of preparation / opening or the 7 day use period ( unless corporate policy has a shorter use by period )
- Food Contact Surfaces - Cleanability*
Observation: ice transfer bucket bases / feet are cracked - busted out
Correction: replace ice transfer buckets
- Temperature Measuring Devices (repeated violation)
Observation: thermometer not present at the door of the bar under counter refrigeration unit with milks and the dessert under counter ref,
Correction: locate thermometers accurate to 2 degrees to be by the door of all refrigerators
- Equipment - Good Repair and Proper Adjustment
Observation: >>the left lower drawer handle / grip is damaged fry = salad prep ref,
>> the top of the center drawers fry - salad prep refrigeration unit the shell is broken off and exposing insulation
>> the upright salad bar interior shell is cracked at the shelving support between the drawers
>> the upright freezer lower door and cookline upright refrigerator are split
>> walk in freezer door exterior has been bent / lifted
Correction: >> replace damaged grip refrigerator drawer
>> interior shell / surface of the fry - salad prep refrigerator and salad bar upright refrigeration unit should meet the criteria of smooth -durable - non absorbant and easily cleanable
>> replace damaged gaskets on upright freezer and refrigerator
>> restore walk in freezer door to flat smooth and cleanable surface
- Equipment and Utensils - Good Repair and Calibration
Observation: lids salad bar contents are split
plastic coat of tongs split
>> screens missing lower base of the microwave ovens
Correction: replace damaged food service equipment
>> screens to be in place to keep debris from the base of the microwave oven
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: the slicer needs cleaning
Correction: clean
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: utensils in use that are not maintained in product < 41 or > 135 must be cleaned and sanitized every four hours. Example are the tongs for salad bar and the tongs / spatulas / bowls along the cookline
Correction: clean and sanitize every 4 hours all equipment that is in contact with potentially hazardous foods that is not maintained in food product that is < 41 or > 135
Advised manager on duty as to requirements
- Non-Food Contact Surfaces (repeated violation)
Observation: >> the following surfaces are not clean :
>> the to go blue plastic organizer units
>> the metal rack shelving where the blue plastic to go organizer units are located
>> the NCR transformer top
>> the upright freezer lower level
>> the gaskets of the refrigeration drawers grill prep ref, and salad - fry prep ref . ( also to be cleaned are the blue plastic shell )
>> the legs of the stove burner unit and the legs of the grill
>> the surface under the grill
>> the refrigeration drawer unit under the grill ( gaskets / doors and interior )
>> the side of the upright refrigeration unit adjacent to the cookline
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: >>food service gloves located under the paper towel dispenser cookline where drippy fingers could contaminate product
>> to go containers improperly stored cookline ( shells )
Correction: >> relocate the box of gloves ( in hanger baskets ) left on the wall not directly under paper towel dispenser
>> to go containers to be stored with food contact side down
- Kitchenware and Tableware (repeated violation)
Observation: spoons along the server line stored incorrectly ( handles down)
Correction: store with handles up so that servers are not touching food contact portion with fingertips
- Refuse - Covering Receptacles
Observation: grease reclaimation tank was open
Correction: Cover all waste containers when not in continuous use.
- Light Bulbs Protective Shielding
Observation: light lens / panel missing ceiling at the doors/ upgright salad bar ref,
Correction: restore plastic panel/ lens or have each light tube be individually shielded or shatterproof
- Handwashing Cleanser - Availability
Observation: soap out at cookline handsink
Correction: restore soap to availability at the handsink
- Lighting, Intensity
Observation: lighting under the cookline vent hood is not sufficent
>> upright freezer light not working
Correction: in case of a remodel or change in owner upgrade the lighting under the vent hood at the cookline to be equal to 50 footcandles
>> Restore upright freezer light to operational
- Physical Facilities in Good Repair
Observation: ceiling tiles peeling in kitchen at entry doors - salad bar upright
Correction: replace damaged ceiling tiles
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: cookline floor dirty
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.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: employee cell phone observed on cookline
Correction: personal aritcles are to be stored in designated lockers or maintained on the person ( pocket ) or maintained outside the facility ( in the car )
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: degreaser spray bottle not labeled as to contents
Correction: correctly labeled during inspection
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: degreaser spray bottle cleaner located improperly with containers of food product and adjacent to food slicer and wedger
Correction: cleaners are to be located physically seperately and lower than food and food service equipment.
Relocated spray cleaner to cleaner storage rack .
Returned to kitchen to check on another matter and found the degreaser returned to the same unacceptable location
|
05/23/2011 | Routine | |
All food temperatures are internal
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Observed wait staff drinking personal beverages from uncovered containers in the food preparation area.
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.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Observed an employee handle a lemon with his bare hands.
Correction: Instruct employees to wear single service gloves or use a suitable utensil when handling ready to eat foods
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed food in the 2 door freezer left uncovered.
Correction: Store food in packages, covered containers, or wrappings.
- Food Storage Containers - Identified with Common Name of Food
Observation: Sanitizer spray bottle was unlabeled.
Correction: Ensure that all spray bottles are proplery labeled.
- Utensils - In-Use - Between-Use Storage
Observation: The following in-use utensils were stored improperly:
- Knife wedged between two counters at the cook line
- ice scoop stored with the handle in the contents of the ice
- untensils stored in a cup of water near the registers.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready to eat macaroni and pea salad/ham in the salad disaplay 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.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Multiple containers for the salad bar are cracked or scratched or have broken lids.
Correction: Replace with smooth, durable, easily cleanable, and nonabsorbent containers.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment are in poor repair:
- 2 door freezer gasket is torn
- 2 door under counter refrigerator gasket is torn
Correction: Replace.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The blue cutting board near the salad display refrigerator is 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 board to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The two door freezer gasket needs cleaning.
Correction: clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are in poor repair:
- wall paneling is loose at the the cook line hand sink.
- floor grout is worn at the cook line
- wall has holes near the mop sink
- there are holes in the wall behind the register
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities need cleaning:
- floor under the cook line equipment
- floor under the ice machine
Correction: clean.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Observed an employee's hat stored on top of single service containers.
Correction: Store personal clothing such as jackets and personal headwear in a designated area away from food, food contact surfaces, or single service items.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Spray bottle of what appeared to be glass cleaner was 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.
|
02/18/2011 | Routine | |
All food temperatures are internal.
2011 permit issued, Post in public view
Employee health and emergency hazards reviewed.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed an employee handle a raw turkey burger and then proceed to handle ready to eat food with the same gloves.
Correction: Ensure that when employees go from handling raw food to ready to eat food that they wash their hands and change their gloves. The effected food was discarded.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Food was left uncovered at the cookline 2 door freezer.
Correction: Store food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation
Observation: wiping cloth buckets were observed stored on the floor.
Correction: store wiping cloth buckets above the floor to prevent potential contamination of food contact surfaces from the bottom of the bucket.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following potentially hazardous foods were cold holding improperly:
- swiss cheese at grill prep unit 45* (moved to proper refrigeration)
- Ham, cole slaw, swiss cheese, and cheddar cheese on the salad bar 47-48* (discarded)
Correction: Hold all potentially hazardous foods at 41* or below.
- Food Contact Surfaces - Cleanability*
Observation: A lexan container holding the tomatoes in the grill prep unit is broken.
Correction: Replace the container with one that is smooth, durable, easily cleanable, and nonabsorbent.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the prep 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.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Lexan containers were found stacked while wet after cleaning and chemical sanitization at the dish machine.
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The hand sink at the dish machine had some food debris in it.
Correction: Hand sinks are to be used for the purpose of hand washing only.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand sink at the main entrance to 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
- Physical Facilities in Good Repair
Observation: The following physical facilities are in poor repair:
- floor grout at the floor drain in the middle of the kitchen
- floor grout at the cook line
- chipped tile at the floor drain near the dish machine
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities need cleaning:
- floor under prep refrigerators at the cook line
- Limescale build up on the floor against the wall near the grill prep refrigerator.
- Limescale build up under the dish machine
Correction: Clean
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11/17/2010 | Routine | |
All food temperatures are internal.
This was an unsatisfactory inspection. A notice of violation will be issued. A follow up inspection will be conducted on August 31, 2010 all violations must be corrected. Failure to correct the violations may result in a repeat notice of violation.
- Person in Charge
Observation: Facility has a full time employee who has completed a certified food manager course but they have not registered him as a cfm in Hampton.
Correction: Bring proof of completion of a certified food manager course and ten dollars to the environmental health office at 1320 Lasalle Ave Hampton, VA 23669
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Observed an employee eating in a food prep area.
Correction: Eat only in designated break areas.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees were observed handling the following ready-to-eat (RTE) food with their bare hands:
- Cucumbers at the prep table
- lettuce at the prep refrigerator at the cook line
- Lemons at the server area
- watermelon for a drink at the bar
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: The following foods were left uncovered:
- Chicken in the grill freezer
- Ice cream
Correction: Store food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils were stored with the handles in the contents of the food and in water that was less than 135*.
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: Cooling*
Observation: Pasta salad that was made yesterday had an internal temperature of 46*-48*
Correction: Food was discarded. Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following potentially hazardous foods were cold holding improperly:
- Swiss cheese in the grill drawer 58*
- Spinach artichoke dip 58*
- Potato salad in the display ref 54*
Correction: Hold all potentially hazardous foods at 41* or below. Foods over 50* were discarded.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) pasta salad 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.
- Temperature Measuring Devices - Ambient Air and Water (repeated violation)
Observation: The final rinse temperature measuring device (degrees F) located in the dish machine is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is in poor repair:
- gaskets to the 2 door freezer at the grill
- mop sink is corroded.
Correction: Repair.
- Equipment - Cutting Surfaces
Observation: The cutting boards along the prep units 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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine concentration at the 3 compartment sink was at 0 ppm.
Correction: Raise Cl2 concentration to 50-100 ppm it effectively sanitize dishes/utensils.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The holster for the soda gun at the bar has an accumulation of mold.
Correction: Clean.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces need cleaning:
-- 2 door freezer gaskets
- prep unit drawer gaskets
- fryer cabinets
- exterior of tea nozzles
- hose nozzle at the utility sink
Correction: Clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Lexan 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service boxes of to-go clamshells were stored on the floor in the back shed.
Correction: Store single service items at least 6" above the floor.
- Refuse - Covering Receptacles (repeated violation)
Observation: The grease container outside was left open.
Correction: Ensure the grease container remains closed.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor ceiling material located at the 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
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities are in need of cleaning:
- wall near cook line hand sink
- floor is scaled under the server drink area
- floor is scaled under the dish machine
- wall near the utility sink
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.
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08/09/2010 | Routine | |
Restaurant representatives - add corrected or new information about Ruby Tuesday Restaurant #3162, 60 Towne Center Way, Hampton, VA 23669 »