All temperatures were taken internally unless otherwise noted. Instructed employees to sanitize thermometer in sanitizing solution( chlorine 50-100 ppm- QAC 200-400 ppm) after use
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the grill cook line is being used to clean equipment and utensils ( Thermometer).
Correction: The handwash facility identified above is to be used for washing hands only.
|
12/09/2015 | Routine | |
All temperatures were taken internally unless otherwise noted. It has been noted that some of the walls and need to be cleaned, pans observed with build up carbon, and HVAC vents are dirty.
- Gloves - Use Limitation
Observation: Employee was observed wiping face/nose with gloves on and proceeded to continue working with food and equipment.
Correction: Discard gloves once soiled.
- Equipment and Utensils, Air-Drying Required (corrected on site)
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: Handsink mixing valves located at the mechanical dishwasher leaking when turned off.
Correction: Repair and maintain all plumbing components ans fixtures.
|
06/22/2015 | Routine | |
All temperatures were taken internally unless otherwise noted.
- Gloves - Use Limitation
Observation: Employee was observed using gloves for multiple task and then washing hands while gloves were still on his hands ( reusing gloves).
Correction: When used single use gloves are to be used for one task, such as working with Ready to eat foods or with raw animal products and used for no other purpose. They shall be discarded when the become soiled or damaged.
- 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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the handsink adjacent to 3 VAT sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: Grout throughout the kitchen floor is deteriorating.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Controlling Pests*
Observation: Fruit flies observed at the bar.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
|
02/09/2015 | Routine | |
All temperatures were taken internally unless otherwise noted. Establishment is managed well. Manager was very proactive and did not hesitate to correct violations that were observed. I consider this place a great place eat!!!
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before donning a new pair a gloves. He was observed several times during the evaluation, putting on new gloves before washing his hands
Correction: Instruct food employees to clean their hands before donning a new pair of gloves.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the shelving at the bar under liquor storage is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Discontinue the use of barewood.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) observed 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. Operator ordered new cutting boards during the evaluation
- Equipment and Utensils - Good Repair and Calibration
Observation: Mulitple serving tongs were observed in poor repair. Handles showed signs of cracking and peeling.
Correction: Operator replaced utensils during the evaluation.
- Equipment - Cooking and Baking Equipment
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.
- Physical Facilities in Good Repair
Observation: The following physical structures is not maintained in good repair:
>> Floor grout deterioating throughout kitchen.
>> Holes in ceiling above dessert cooler.
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: Walls and structures behind make tables 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.
|
10/14/2014 | Routine | |
All temperatures were taken internally.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands before engaging in food preparation.He was observed drinking water
Correction: then putting on a glove and engaging in food preparation.
- Utensils - In-Use - Between-Use Storage
Observation: The following in-use utensils improperly stored between use.
1. Ice cream scoop stored in dipper well without water running and the water was not 135*F.
2. Single Service cup stored in Cajun butter.
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: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The chicken breast was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.( 158*F in the middle- 171*F on the edges)
Correction: Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds.
- Temperature Measuring Devices
Observation: The temperature measuring device in the low boy cooler at the deep-fry fryer area 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.
- Temperature Measuring Devices
Observation: The temperature measuring device located on the outside of the walk-in cooler is not easily readable/inoperable.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chlorine chemical sanitizing solutions located at the bar.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The food-contact surfaces of the chef knives located in the knife storage rack were observed soiled to sight and touch.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: Top of the Vulcan food warmer has accumulations of food debris.
Correction: Clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food pans located in the dish area and cookline area were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Refuse - Covering Receptacles (repeated violation)
Observation: Outside refuse container was open.
Correction: Cover all waste containers when not in continuous use.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen adjacent to the dishwashing 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
- Physical Facilities in Good Repair
Observation: Floors throughout observed with eroding grout.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
06/09/2014 | Routine | |
All temperatures are internal unless otherwise.
- Equipment - Good Repair and Proper Adjustment
Observation: The racks in the 2 door glass refrigerator are peeling.
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.
- Non-Food Contact Surfaces
Observation: The following are in need of cleaning
>>plastic shelves walk-in cooler
>>fan cages walk-in cooler
>>multiple fridge and freezer gaskets
>>dry storage racks
Correction: Clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Metal food bowls 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the ware washing machine is being used to rinse food bins and utensils.
Correction: The handwash facility identified above is to be used for washing hands only
- 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 physical stuctures are not maintained in good repair:
following in need of repair:
>>metal strip above walk-in door loose
>>base tile seal loose right of cookline handsink by chips
>>holes wall left of handsink, side with two microwaves
>>metal strip behind grill damaged
>>base tile damaged entry to dishroom
>>holes wall behind ice cream freezer left of deep 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 following physical structures are in need of cleaning:
>>Multiple ceiling vents
>>wall behind 2-vat prep sink
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
04/08/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Utensils - In-Use - Between-Use Storage
Observation: Ice scoop stored with the handle inside the ice machine.
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 - Good Repair and Proper Adjustment
Observation: Several handles of refrigerated drawers were observed in a state of disrepair and damaged.
Correction: Repair the handle 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 handles, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic food bins 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 items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities in Good Repair
Observation: There were several damaged tiles along the baseboards in the dish washing area of the kitchen.
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 floors in the dry storage area is 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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12/10/2012 | Routine | |
All temperatures are internal unless otherwise noted. This facility has done a remarkable job maintaining food safety standards, and overall cleanliness in both the dining area and kitchen.
- Food Storage Containers - Identified with Common Name of Food
Observation: Observed unlabeled bulk containers of spices stored on racks in dry storage area.
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.
- Equipment and Utensils, Air-Drying Required
Observation: Several plastic food bins 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed dirty ceiling tiles above food prep area in the kitchen.
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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08/23/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Person in Charge (repeated violation)
Observation: The certified food managers certificate is expired at the facility.
Correction: Re-register as the facilities certified food manager with the city of Hampton.
- Linens and Napkins - Use Limitation
Observation: Napkins in contact with food with chopped lettuce ion walk in cooler
Correction: Cease use of napkins or paper towels with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
- Food Storage - Clean and Dry Location
Observation: Observed ribeye steaks stored on the floor in walk in cooler
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) sides of fryers (where caulk deteriorated)
2) interior of fryer cabinets/ledges
3) conduit left of fryer
4) walk-in cooler door gasket
5) left side of wokline
6) conduit and/or ledge between steam table and make table
7) bar refrigerator door gaskets
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean styrofoam to go containers were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Observed clean utensils in handsink located adjacent to ware washing machine.
Correction: The handwash facility identified above is to be used for washing hands only
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (corrected on site) (repeated violation)
Observation: There is no refuse container at the area immediately adjacent to the cookline hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the cook line handsink hand sink.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
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05/29/2012 | Routine | |
Quat sanitizer dispensed at 200 ppm
Sliders final cooking temp 170*
- Person in Charge
Observation: Certified food manager certificate expired
Correction: Re-register with local health department
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Biscuit mix container is not labeled.
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 (corrected on site)
Observation: Pan used to dispense biscuit mix has mixing bowl stored inside of mix.
Correction: Replace mixing bowl with a scoop that has a handle.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following foods were cold holding at improper temperatures at the salad bar:
-Chopped egg49*
-Potato Salad-45*-46*
-Pasta Salad-44*
Correction: Corrected by discarding.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the ice buckets stored above ice machine, and several food container lids are cracked and therefore not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the ice buckets, and plastic lids 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.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the @under counter reefer.
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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: >>The lids covering bulk lettuce
>>The lids covering bulk tortilla chips
>>The handle of the ice cream scoop
were all observed in a state of disrepair and damaged.
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.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Thermometer broken in grill drawer.
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- 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:
-Nemco chopper
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the bun toaster, and the microwave are observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces
Observation: >>The following non food contact surfaces are in need of cleaning:
-The exterior of salad bar reefer
-Top of food scale stored as clean
Correction: Clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food containers on shelf above 2 compartment sink were 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: Make table lids being stored on floor
-Fryer lids stored on the floor
Correction: Corrected during inspection. Store lids on a shelf or look into having hooks put into place to store the make table lids when not in use.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the front and rear hand sinks located in the kitchen.
Correction: Provide a refuse container for the disposal of paper towels at al hand sinks.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing sink at the bar.
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: Light bulb out at the salad bar
Correction: replace light bulb.
- Physical Facilities in Good Repair
Observation: The wall above the prep table have several small holes through out the wall and are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures were noted in need of cleaning:
-floors beneath beverage counter
-floors beneath dry storage shelves
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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02/28/2012 | Routine | |
All temperatures are internal unless otherwise noted
2012 health permit issued at time of inspection, also went over back of permit with operator.
Make sure employees run dishmachine a few time so to bring temperature down, when first ran dishmachine rinse cycle was above max 194F. After two passes rinse temperature stabilized at 185F.
Reminder that CFM is set to expire 11/20/2011, make sure to renew. Per city code facility is required to have at least one registered CFM with the city of Hampton. Renew at 1320 LaSalle Ave, Hampton.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Multiple food containers observed uncovered at none peak times cookline.
Correction: Store food in packages, covered containers, or wrappings.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Bacon stored on top of paper towel.
Correction: Paper towels are absorbent and are not to be in contact with food.
- Food Contact Surfaces - Cleanability*
Observation: Plastic food containers observed melted and/or cracked.
Correction: Replace
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the bar cooler.
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
Observation: Seal/caulking 2-vat prep table moldy.
Correction: replace/repair
- Equipment - Good Repair and Proper Adjustment
Observation: following in need of repair
>>racks peeling 2 door glass fridge
>>gap present hood over oven
>>all microwaves damaged inside
>>PSI gauge dishmachine cover missing
Correction: Repair
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: following in need of repair
>>handle colored tongs cracked
>>wood handle spatulas deteriorating
>>multiple plastic food container lids cracked
Correction: Discard, replace or repair
- 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: knife holder over 2-vat prep sink
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>plastic shelves walk-in cooler
>>fan cages walk-in cooler
>>multiple fridge and freezer gaskets
>>dry storage racks
>>sides of both make tables, grill
>>old labels on plastic food containers
>>shelf above 3-vat
>>multiple fridge/freezer units interior
Correction: Clean
- Equipment and Utensils, Air-Drying Required
Observation: 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: Light out main hood.
Correction: repair/replace
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>metal strip above walk-in door loose
>>base tile seal loose right of cookline handsink by chips
>>holes wall left of handsink, side with two microwaves
>>metal strip behind grill damaged
>>base tile damaged entry to dishroom
>>holes wall behind ice cream freezer left of deep fryers
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>Multiple ceiling vents
>>wall behind 2-vat prep sink
Correction: clean
|
11/02/2011 | Routine | |
All temperatures are internal unless otherwise noted.
- Critical: Hands - When to Wash* (repeated violation)
Observation: Multiple employees failed to wash hands when 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: Food - Safe and Unadulterated*
Observation: Chips next to sanitizer bucket exposed to splash.
Correction: Ensure food is safe and unadulterated. Keep chips covered at all times and relocate sanitizer bucket or chips.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: All items on the steam line not covered.
Correction: Store food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Lemons "71" cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Sanitizing Solutions, Testing Devices
Observation: Facility does not have chlorine test strips for testing sanitizer at bar.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: following in need of repair
>>gasket 2 door freezer left of deep fryers
>>gasket multiple fridge and freezer torn
>>fridge shelving under grill gasket torn
>>gaps between vent filters above oven
Correction: Repair
- Equipment - Cutting Surfaces
Observation: Colored cutting boards under salad prep area 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: following in need of repair/replacing
>>metal whisk end cap missing
>>knife handle cracked/chipped
>>multiple food containers edges cracked/chipped
Correction: Discard, replace or repair
- Non-Food Contact Surfaces
Observation: following in need of cleaning
>>multiple fridge/freezer units dirty interior and exterior
>>shelf above 3-vat
>>plastic sauce container/s dry storage
>>old labels on plastic food containers
>>sides of both make tables across from grill
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Metal trays in dry storage not inverted or covered.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Critical: Handwashing - Using a Handwashing Lavatory*
Observation: The handwashing facility located in the dish area is blocked, 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 pans preventing its use.
- Physical Facilities in Good Repair
Observation: following in need of repair
>>holes wall behind deep fryers
>>holes wall behind ice cream freezer left of deep fryers
>>base tile damaged entry to dishroom
>>metal strip loose behind grill
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: following in need of cleaning
>>floor dirty behind cookline
Correction: clean
|
06/17/2011 | Routine | |
Restaurant representatives - add corrected or new information about Ruby Tuesday Restaurant #4629, 69 W Mercury Blvd., Hampton, VA 23669 »