- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The comminuted or ground beef patty was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria--highest temperature achieved 148*.
Correction: Continue to cook the meat to heat all parts to 155°F or above for 15 seconds, 145°F for 3 minutes, 150°F for 1 minute, or instantaneously at 158°F.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled turkey, roast beef, chopped egg, potato salad, blanched broccoli, not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature 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. Advised to discard these items at end of lunch service.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Blue cheese (54*) cold holding on the burger bar at improper temperatures.
Correction: Cold hold blue cheese at or below 41*.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken breasts (125*) in patient line hot holding cabinet are hot holding at improper temperatures.
Correction: Corrected. Hot hold potentially hazardous/time-temperature control for safety foods at or above 135*.
|
10/28/2015 | Risk Factor | |
all food temperatures observed are internal.
- Food Display (repeated violation)
Observation: The food (sunflower seeds) on display at the salad bar is not protected from contamination.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Turkey and beef burgers (120-132*) hot holding at improper temperatures.
Correction: Corrected by reheating. Hot hold potentially hazardous/time-temperature control for safety foods (phf/tcs) at or above 135*.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced cheese, sliced tomatoes at grill and hot bar areas are cold holding at improper temperatures (46*, 45-46*, 48.9*, 43.8* respectively).
Correction: Cold hold at or below 41*. Ensure ice completely surrounds the food container to the food level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Front area cabinetry (counters and cabinetry) are in poor repair.
Correction: Repair or replace. Front area is slated for remodel.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Multiple door gaskets are torn on hot holding and refrigeration equipment.
Correction: Repair/replace.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the equipment has accumulations of grime and debris:
1) sides of fryer
2) interior of fryer cabinetry
3) stove drip tray
4) ledge of hot holding cabinet at patient cookline
Correction: Clean.
|
05/04/2015 | Routine | |
All food temperatures observed are internal unless otherwise noted. 2015 permit issued
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Turkey at hot bar (top portion 99-110*) and in front counter hot holding cabinet (118*) are hot holding at improper temperatures.
Correction: Corrected. Reheat to 165* and hot hold at least 135*.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Top portions of chopped turkey (45*)and cut melon (49*) on salad bar are cold holding
Correction: Cold hold these items at or below 41*. Discontinue stocking the containers full OR implement a time as public health control policy AND monitor the time to ensure product is consumed or discarded within 4 hours from removal from 41* or below.
- Hand Drying Provision (corrected on site)
Observation: Paper towels not provided at hand sink at bake prep area.
Correction: Corrected. Ensure hand sinks stocked with paper towels.
|
11/19/2014 | Routine | |
all food temperatures observed are internal.
EHS discussed requirements for using time as a control. EHS to provide written procedures and guidance documents.
- Person in Charge
Observation: There was not a Hampton Certified Food Manager for the facility.
Correction: Obtain a Hampton Certified Food Manager certificate at the Hampton Health Department-- bring certificate of completion of Serv Safe or equivalent course. Fee for registration is (ten) $10.00/certificate.
- Food Display
Observation: The food on display (pumpkin seeds, sunflower seeds, and wasabi peas) at the salad bar is not protected from contamination at the ends of the salad bar since sneeze shields are not in place.
Correction: EHS recommended that the food be moved in closer to another part of the salad bar that offered more coverage/protection OR into shakers with appropriate lids.
- Cooling Methods
Observation: The methods used for cooling were not adequate for multiple foods in preparation including patient line.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Potentially hazardous/time-temperature control for safety foods (phf/tcs) shall cool from ambient temperature to 41* within 4 hours or from cooking/hot holding from 135* to 70* within 2 hours and from 70* to 41* within 4 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods were cold holding at improper temperatures: 1). Tuna salad in front counter make table 44*F-45*F, 2). Sausage in front counter 44*F, 3). Half and half in carafe at self service counter 51*F 4). Portion Control cream cheese in open air case 50*F-51*F
Correction: Corrected. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Half and Half discarded.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Paper lining the shelves of the rack next to steamer.
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 cardboard.
- Equipment - Good Repair and Proper Adjustment
Observation: Wood cabinetry along front foodservice and counter area are no longer sealed for cleanability and are in poor repair (edges scored, damaged, moisture compromised).
Correction: Reseal the wood to maintain its cleanability.
- Equipment and Utensils - Good Repair and Calibration
Observation: Several utensils was observed with damaged or worn handles.
Correction: Damaged or worn out utensils are not easily cleanable. EHS recommends that the operator replaces the damaged utensils.
- Refuse - Covering Receptacles (corrected on site)
Observation: Outside trash compactor was observed with trash exposed.
Correction: Ensure that trash is compacted at the time of disposal. Expose trash can attracted pest and rodents.
- Physical Facilities in Good Repair
Observation: Floor tile around the kettle is not maintained in good repair and multiple tiles throughout food facility are damaged.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
05/14/2014 | Routine | |
all food temperatures observed are internal unless otherwise noted.
Delivery of report scheduled for Monday, April 1 along with guidance materials for cooling.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Grill cook wiped gloved hands on apron/outer clothing and proceeded to handle food.
Correction: Corrected. Advised employee that once gloved hands are wiped on outer clothing, the gloves are contaminated and hands shall be washed prior to putting new gloves on to handle food.
- Food Storage Containers - Identified with Common Name of Food
Observation: Spray bottle of cooking oil not labeled at the front counter grill line.
Correction: Label contents.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Temperature control for safety foods (TCS) noted not being adequately cooled to prevent the growth of harmful bacteria: breakfast prep items on cart in walk-in cooler (corned beef hash (60*), gravy (94*), potatoes (69-70*) and deli meats on the deli make table at the front service counter (sliced turkey and ham 45-48*).
Correction: Corrected. Although it could not be determined what time the breakfast items were prepared and placed in walk-in cooler since the cook had left just as EHS arrived, items were discarded. Strongly suggested that the time the items were cooked are labeled on the date label on the product so the cooling can be properly tracked by the staff memeber coming onto the shift. Deli meats on make table rail were discarded. Cool cooked 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. Cool ingredients from ambient air (corned beef hash from can) to 41* 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.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling multiple prepared foods were not adequate, eg. stockpot of chicken noodle soup on stove, 4 covered containers of vegetable meatball soup and tomato soup in the walk-in cooler 129-130*.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Discussed thick soups and stews should not be more than 2 inches deep and may be placed UNCOVERED in walk-in freezer to cool rapidly.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Grill line cook did not have a food thermometer to measure internal cooking temperatures of temperature control for safety foods.
Correction: Provide a digital/tip sensitive thermometer to ensure the raw animal foods are cooked to the appropriate cooking temperature to destroy pathogenic bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) front grill line undercounter freezer door gaskets
2) deli make table door gasket(s)
3) door coming off the hinges at salad bar and soda beverage station cabinet
4) bottom interior of the cabinetry below both beverage dispenser counters
5) plastic protective film tearing on left side of Thermotainer at the front grilll line and interior door panel of main walk in cooler
Correction: Maintain the physical structures in good repair and proper adjustment to facilitate cleaning and operation. Completely remove the plastic film where it coming off the equipment.
- Good Repair and Calibration of Thermometers
Observation: The thermometers are broken/no longer accurate:
1) on exterior of the patient line hot holding cabinet
2) inside the front line grill undercounter refrigerator
3) inside the front grill line refrigerated drawer
4) on exterior of the front line hot holding cabinet
Correction: Repair/replace thermometers. Operator may provide properly scaled oven thermometers inside the hot holding cabinets at the front by the door instead of replacing thermometers on the exterior of the units.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Knives on knife tray (and the tray) are not clean.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) sides of main kitchen fryer, stove and oven
2) top of patient line hot holding cabinet
3) can opener blade at the cookline
4) some of the shelf liners lining dry good storage shelves
5) wood shelving at front grill area
6) shelves inside the front grill line cabinetry
7) interior surfaces of the hot holding cabinet at the front service line
Correction: Clean.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for quaternary ammonia sanitizing solution.
Correction: Advised employee food contact surfaces shall have a contact time of 30 seconds when using quaternary ammonia sanitizing solution.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Cased single service stored on the floor in the storeroom.
Correction: Store single service elevated up off the floor at least 6 inches. Recommended using soda bottle pallets.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: Trash cans not provided at all hand sinks.
Correction: Provide trash cans in the immediate areas of all hand sinks.
- Physical Facilities in Good Repair
Observation: Base tiles not sealed to the wall in the produce walk-in cooler.
Correction: Seal the tiles to the wall.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The physical structures are not clean:
1) floor below patient care line, cookline, and patient tray beverage line
2) wall at prep tabel adjacent to the steam line
3) floor below shelving in the produce walk-in cooler
4) floor below shelving in the dry storeroom
Correction: Clean.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemical spray bottle improperly stored with clean linens and styrofoam clamshells and cooking equipement in front counter cabinetry at the sautee area.
Correction: Corrected. Store chemicals physically separate from food, utensils, equipement, linen, and single service.
|
03/29/2013 | Routine | |
facility offers eggs cooked to order in the dining room serving line and observed proper sign of consumer advisory
- Critical: Cooling* (corrected on site)
Observation: sausage links about 4 -6 inches deep pan in walk in refrigeration unit ( cooked 12/12/12 ) 45/46 degrees . Other product in the walk in was <41
Correction: product was not properly cooled . Spoke with employee who dealt with product as well as manager present on proper cooling . Advised to cool sausages in a single layer and that under the regulations product in the cooling phase can be uncovered or loosely covered to allow heat to be removed from product . Recommended use of the walk in freezer to quickly cool
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: beverage outtakes unit with dairy product ( cardbooard carton and plastic bottles ) as wells as soda/ waters were IT 48 degrees . Thremometer of the unit indiciated 46 degress on the back wall of the unit . Per chef unit had recently needed service
Correction: dairy products thrown out at the time of the observation . Do Not restock with dairy product until unit repaired and holding contents < 41 . Waters - sodas do not need temperature control so they can remain in unit
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: open chub of salami had no use by date on the product in the VICTORY Uprignt and a
plastic bundle of corned beef had no use by date on the product in the VICTORY upright
Correction: ready to eat potentially hazardous product is to be identified with the date sliced / date chub opened or the use by period which cannot be more than 7 days .
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: chub of chicken /.turkey in the walk in refrigeration unit was identified with an opening date of 12 /6 and a corporate use period of 12 /8
Correction: with Virginia Department of Health requirement of a use period of no more than 7 days the product should have been used or discarded by 12 /12 /12 ( counting day of opening 12 /6 as day 1 of 7 ) THROWN OUT
- Nonfood Contact Surfaces
Observation: use of linen cloth under cutting board to stabilize
Correction: use of linen or any absorbant material under cutting board is not approved . Replace with plastic mesh mat
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> gaskets split on both deli prep units and the grill prep unit and grill refrigeration drawer with hot holds in it
>> plastic protective wrapper peeling at the ice machine closest to the chef's office
>> vent filter not in correct placement vent hood over patient floor cookling and the grease catch basin at the same area is missing
>> patient care drip tray is missing at stove burners
Correction: >> replace gaskets if the damage worsens
>> remove plastic protective wrapper on the ice machine
>> correctly align vent filter and grease catch basin was restored to position at the time of inspection
>> restore drip tray to the patient care stove burners
- Equipment and Utensils - Good Repair and Calibration
Observation: melted handle spatula
Correction: replace damaged equipment / utensils
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: slicer dirty
mixed dirty
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: top and interior central shaft of the rotisserie oven is dirty
tops of multiple hot holding cabinetry are dusty
fryer recesses are dirty ( interior ledges both dining room and paitent care )
lower level shelving back wall of the patient care steam line is dirty
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: boxed styrofoam shells observed on storeroom fllor
styrofoam shells improper stored in the catering section of the kitchen
foil circles for pasta bakes are stored incorrectly on shelf over prep table
Correction: single service product --even boxed - is to be stored > 6 inches off floor and stacks of styrofoam are to be stored with food contact side down
store foil circles with food contact side down
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: grease reclaimation tank top and interior of enclosure is dirty
Correction: clean
- Lighting, Intensity (repeated violation)
Observation: >> lighting insufficent under the grill vent hood for the dining room
>> interior lighting not present in the VICTORY Upright refrigeration units in the kitchen
Correction: >> in the instance of the change of operator or a remodel upgrade lighting of the grill line vent hood to provide 50 footcandles of light
>> whenever the VICTORY upright refrigeration units are replaced provide models with interior lighitng
|
12/13/2012 | Routine | |
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: sugar barrel not labeled as to contents
Correction: label as to contents
- Temperature Measuring Devices
Observation: thermometer indicator seperated VICTORY upright refrigeration unit deli/ catering box
Correction: replace thermometer
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> gaskets split on left drawer under main dining room grill area
>> gaskets split under counter freezer main dining room grill area
>> gaskets split deli / sandwich make refrigeration unit main dining room line
>> upright refrigeration unit gasket split/ seperated lower right corner ( unit opposite the hot serving line ) in the main dining room
>> plastic protective wrapper peeling at the ice machine closest to the chef''s office
>> cabinetry door under tea and CRYSTAL LIGHT drink dispensers cracked / broken
>> drip tray missing patient care stove
Correction: >> replace split gaskets on multiple refrigeration doors / drawers
>> remove plastic protective wrapper where peeling on ice machine
>> replace damaged cabinetry door under tea and CRYSTAL light dispensers
>> restore drip tray patient care stove
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: slicer dirty ( handle - stabilizer plate )
mixer dirty ( splatter area )
mushroom - hard boiled egg slicer dirty
ROBOT COUPE plastic unit which blade is mounted is dirty / stained
Correction: clean and sanitize
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
>> patient care stove drip tray recess
>> vent filters main dining room over the grill ( cleaned monthly by service about the 21/22 of the month )
>> cabinetry under the drink fountain by the tea / CRYSTAL light dispensers
>> shelving under 4 for flavors station
>> fryer cabinetry edges / ledges and caster main dining room service line
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: >> paper boats at the deli line of the main dining room are stored incorrectly
>> foil containers & lids located on shelf over work table off walk in 's are not stored correctly
>>bowls/ lids are not protected stored on side of the hot hold line
Correction: >> paper boats are to be stored with food contact side down
>> foil containers are to be stored with food contact side down / the lids are to be stored with food covering side down
>> bowls /lids are to be stored in a washable container with a rim of one inch or in plastic sleeves sitting on the counter
- Lighting, Intensity (repeated violation)
Observation: >>lighting insufficent in the vent hood over the main dining room grill
>>lighting not present / operational in the VICTORY single door upright refrigeration units
Correction: >> in the event of a change of owner or remodel upgrade lighting in vent hoods to be equal to 50 footcandles
>> install lighting in VICTORY units if there is a socket or whenever they are replaced provide model with interior lighting
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >>wall behind OUTAKES grab and go refrigeration unit dirty
>> dry good storeroom floor dirty corner and up against wall under noodles / cereal
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: soap cartridge located with single service product in cabinetry of the grill line
Correction: store soap with cleaners in cabinetry under sink by grill line dining room serving line
|
08/16/2012 | Routine | |
large delivery of multiple food products (canned / refrigerated and frozen ) prior to start of inspection
- Food Storage Containers - Identified with Common Name of Food
Observation: dry good barrel is not labeled as to contents
Correction: label
- Utensils - In-Use - Between-Use Storage
Observation: dry good handles laying on contents in dry good barrels
Correction: maintain handles UPRIGHT ( handles up )
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: roast beef and corned beef mounded on topline deli sandwich prep refrigeration unit serving line ( public ) at 48 & 44 ( at 11 :30 am )
Correction: advised staff not to mound product product past the load line .Product at / below the load line was < = 41 .
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: >> banana pudding cups in OUTAKES and in 2 door refrigeration unit by office were not dated with use by date or make date
>> bundles of ham / turkey , roast beef , corned beef and pastrami in VICTORY upright refrigeration unit for serving line were not dated with slice date or use by date
Correction: all ready to eat potentially hazardous foods are to be labeled with the date made / sliced or the use by period which cannot exceed 7 days
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: cantelope ( commercially cubed ) was observed getting ready to be prepared into fruit salads with best if used by date of 5-14
Correction: per chef product had been delivered that morning ( observed additional pans in the walk in refrigerator with the date use period with packaging intact ) and had not paid attention to the use period . Advised cannot use the product ..Discard or return
- Food Contact Surfaces - Cleanability*
Observation: ice scoop cracked at handle
ice transfer bucket split at base ( one of 4 courners)
Correction: replace damaged equipment
- Equipment - Good Repair and Proper Adjustment
Observation: >> gaskets split both doors grill under counter freezer
>> gasket split left grill refrigerated drawer
>> gasket split left door under counter grill refrigeration unit
>> gasket split sandwich prep refrigeration unit
>> patient cart stove drip tray missing
Correction: >> replace split gaslets
>> restore drip tray to position
- Equipment and Utensils - Good Repair and Calibration (corrected on site)
Observation: plastic coated tongs burned / cracked
Correction: replace plastic coated serving tongs when surface is damaged
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: reuse of foil pans ( observed foil pans that had been washed ) on shelving clean equipment in the dish room
Correction: single use products cannot cleaned / rinsed to reuse
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: mixer dirty at upper splatter surface
Correction: clean
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: microwave oven dirty at the action prep table outside walk in produce wall
Correction: clean unit splatter guard upper interior of unit
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
>> the recess of the stove burner where drip tray belongs at patient care line
>> shelf under the patient care steamline
>> the top of the hot hold cabinetry patient care line
>> the tops of the hot hold unit and rotisserie unit serving line
>> the interior of the salad bar cabinetry
>> the interior cabinetry under coffee brewing station
>> the cabinetry under the COKE drink fountain and tea station
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: to go containers such as foil pans / styrofoam containers are not properly dispensed at lines and in storeroom
Correction: store with food contact side down
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: small trash cans not present at each handsink for the disposal of gloves and paper toweling
Correction: provide small trash cans at each handsink for the disposal of single use articles
- Lighting, Intensity (repeated violation)
Observation: >>both VICTORY upright refrigeration units lack interior lighting >> lighting over the grill line is insufficent
Correction: whenever the units are replaced proivde models with interior lighting
>> in event of remodel or change of owner upgrade lighting over grill to be equal to 50 footcandles
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >>floor surface dirty under grill and fry line
>>floor dirty dry good storeroom under equipment up against the wall
Correction: clean
|
05/15/2012 | Routine | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Display (repeated violation)
Observation: Apples by the self serve salad bar are not protected.
Correction: Individually wrapped store under deli dome or have a sign "Please Rinse Before Eating.
- Food - Miscellaneous Sources of Contamination
Observation: Uncovered noodles being stored under the compressor in the walk in cooler.
Correction: Ensure all food is covered and do not store under the compressor.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Large bundles of ham and turkey were sitting on top of the insert at the deli prep unit at 45-47F.
Correction: Potentially hazardous foods are to be in the insert (not on top of) and below the load line.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Plastic Wrapped Turkey in walk in was not labeled.
The cottage cheese was not labeled.
Correction: Ensure all ready to eat potentially hazardous food is labeled with a 7 day use period or less with corporate policy.
CORRECTED DURING INSPECTION.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (repeated violation)
Observation: Sausage crumbles and pepperoni had an open date of 2/4.
Salami and bologna had an open date of 2/5. Product had acceded 7 day use period.
Correction: Discarded have staff inspect walk in more frequently to ensure discarding of expired product
CORRECTED DURING INSPECTION.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site) (repeated violation)
Observation: Facility offers whole eggs cooked to order and does not have appropriate signage or consumer advisory.
Correction: Facility must indicate what item to order (egg) and they must have approved disclamer.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following areas are in poor repair:
>> The underside of the patient serving shelf is corroded.
>> The hinge is broken on the patient line fryer cabinetry.
>> The gasket is split and dirty on the hot hold cabinetry patient serving line.
>> Unused equipment is stocpiled in the scullery.
>> Hinge covers missing on the dinning room hot hold cabinet.
>>The grill line underneath cabinet and freezer have split gaskets.
>> The wood cabinetry under the drink fountain has moister damage from previous leak.
>> The plastic protective wrapper from the ice machine is peeling.
Correction: >> Remove rust over patient steam line.
>> Repair fry cabinetry door.
>. Repalce damgage gaskets on multiple pieces of equipment.
>> Replace hinge covers on hot holding cabinet.
>. Monitor drink cabinetry if condition worsens, resurface or replace.
Remove the peeling plastic from the ice machine.
- Equipment - Cutting Surfaces
Observation: Multiple cutting boards were stained and scored.
Correction: Replace or replane.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The mixer was dirty.
The pie cutter was dirty.
Bake tray edges are encrusted.
The pizza serving pans had food debris on them.
The interior of the ice machine had slime growth.
Correction: Clean.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The microwave interior surfaces were dirty.
Correction: Clean.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following surfaces are not clean:
>> Tilt skillet back splash.
>> Interior of both convection ovens.
>> The exterior of the oven and tilt kettle especially underneath.
>> The black splash of the patient cook line stove.
>> Patient care fry cabinetry.
>> The lower exterior of the patient serving line hot holding unit.
>> The inside of the salad bar and the cabinetry of the entire serving line.
Correction: A thorough and detailed cleaning is needed for the entire facility.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Multiple dishes 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 were not suitably protected in the dry goods storeroom.
Correction: Store with food contact side down or store with box closed.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Hand sink was being used to stage wiping cloths.
Correction: Hand sink is only to be used for washing hands not storage.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: Lack of trash cans at each individual handsink for the disposal of paper towels.
Correction: Regulations require a trash can in the immediate area for the disposal of paper towels.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: The area in the trash compactor has a lot of debris and waste around the unit.
>> The exterior of the grease reclamation unit has excessive grease on the exterior surfaces.
Correction: >> Police clean up and remove debris around trash compactor.
>> Clean exterior of grease tank and pad underneath.
- Lighting, Intensity
Observation: >> Both victory upright refrigerators do not have lights in them.
>> The light over the rotisserie unit on the serving line is out.
>> The light over the grill is insufficient.
Correction: If the victory units are replaced ensure the new units have internal lights.
Replace light above grill.
- Physical Facilities in Good Repair (repeated violation)
Observation: The wall panel plugs are missing in the produce walk in.
There are holes in the mop room wall.
Correction: Seal holes walk in wall.
Seal holes mop room.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The area behind and under the shelves in the dry stoor room have food debris and trash under them.t
Correction: Clean.
|
02/14/2012 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: employee chewing gum in the food service area
Correction: chewing of gum is prohibited in the food service area
- Food Display
Observation: >> parmesean cheese container not located under sneeze buard at pasta grab and go hot line
>> flavor for 450 station needs to have additional sneeze guard panel installed or cannot have open containers located in that area
Correction: protect items at the customer service line with properly installed ( complete ) sneeze guards and have product located under the guards or have product portioned ( covered )
- Cooling Methods (corrected on site)
Observation: corned beef sliced ( per CFM ) about 11 am and piled deep and covered observed in VIctory upright ref. at 46 -47 degrees
Correction: advised CFM that product must be cooled to < 41 in one hour . Place into walk in freezer ( < 0 ) to bring to temperature in one hour
- Nonfood Contact Surfaces
Observation: lining container of oil /vinegar / parmesean cheese container with paper toweling observed at deli station customer service line
Correction: do not line containers with any absorbant material
- Temperature Measuring Devices
Observation: thermometers no longer accurate upright ref, R 117 and walk in dairy / meat unit
Correction: replace damaged thermometers with ones that are accurate
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: the following gaskets are split
>> left door under counter refrigeration unit grill station and both doors under counter freezer grill station and deli prep unit
>> painted surface / cabinetry under steamline / hot entrees is torn / peeling / pittetd
<
Correction: >> replace split gaskets
>> resurface ( repaint ) the shelving under the steamline /hot entree line
>> remove peeling protective wrapper ice machine side
- Equipment and Utensils - Good Repair and Calibration
Observation: speed rack drapes torn / damaged walk in ref.
Correction: replace damaged drapes
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: >> container of misc equipment a spoon observed with food debris on it
>> ice machine located at entry from serving line slight debris at thumbscrews
>> oil or vinegar dispenser ( empty ) on shelf under mixer dirty
>> mixer splatter area dirty
Correction: clean
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: microwave oven upper interior surface splattered / dirty work table located by patient care line and dairy walk in ref,
Correction: clean microwave oven
- Non-Food Contact Surfaces
Observation: the following surfaces are not clean
>> the fryer cabinetry
>> the convection oven at patient care line
>> stove burner recess at patient care line
>> top of hot hold cabinetry customer service
Correction: line
>> interior cabinetry under both drink fountains customer service line
>> shelving under steamline / hot entree customer service line
- Equipment and Utensils, Air-Drying Required
Observation: cleaned equipment was 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: >> foil containers storeroom improperly stored
>> paper boats and styrofoam trays improperly dispensed
>> single service in plastic sleeves located under salad bar where leaking observed in cabinetry
Correction: >> stored and dispense single service items with food contact
side down ( or in case of lids with food /beverage covering side down )
>> relocate single service from cabinetry under salad bar to location clean /dry
- Kitchenware and Tableware (corrected on site)
Observation: utensils lacking at the corn muffins
Correction: provide utensil for items that customers self dispense
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: grease reclaimation pad is dirty / debris accumulated
Correction: per CFM they have switched companies and no longer use grease reclamination tank / have advised former company to remove but have failed to do so . Remove tank and clean pad
|
11/03/2011 | Routine | |
product on the serving line such as the 5 for flavor / pizza and pasta use time as the control. Product is served for the meal and discarded at the end of the meal period
additional temperature
diced eggs on serving line IT 39
roast beef salad in deli case 34
ribs HH 167
mac and cheese HH 156
tomato slices grill line garnish / condiment ice bath 40
philly meat on grill line HH > 183
corned beef topline prep ref. 40
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: personal beverage located ( opened empty soda can ) in box of single service items
Correction: beverages if allowed are to be in non breakable covered containers and stored physically seperated and lower than food / equipment and single serivce
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: thawing portions of ground beef located above cooked and ready to eat product in 2 door upright refrigeration unit
Correction: raw protei product is to be located on lower levels / shelving from ready to eat and cooked product
- Food Display (repeated violation)
Observation: bowl of fruit is not protected (dome or sneeze guard ) and dies not have sign to rinse whole fruit after purchaseing
Correction: provide suitable protection for the fuit OR have sign in place I like at the salad bar fruit display )
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: tuna and chicken salads overmounded topline sandwich prep unit 45
mounded ham and turkey slices topline sandwich prep unit 45
Correction: deli meats and deli salads are not to be mounded above the load limit line when placing on the topline of the sandwich prep unit . The mounds / piles removed at the time of the inspection to be placed into the walk in ref. to cool
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: ROP sleeve of pork gravy with use by date of 9-7 -11 observed in walk in ref,
Correction: thrown out at the time of the inspection
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: facility offers eggs cooked to order at the grill line
Correction: eggs are to be either pasteurized in the shell eggs OR sign that consumption of eggs ordered under cooked may result in a food borne illness must be placed at the grill line .
Advised CFM who said a sign would be made
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: gaskets splili undert at the deli undercounter and at the grill station under counter freezer and under counter refrigeration units
>> plastic protective wrapper on ice machine is peeling
Correction: replace damaged gaskets
> remove plastic protective wrapper on side of ice machine
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: >> drink fountain ice shute is dirty
>> tea nozzle self service beverage line is dirty
>> Island Oasis beverage dispensers at terminal end are dirty
>> utensils at hot line are dirty in container
>> storage at hot line with knife under bowl storage is dirty
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: >>top of hot hold cabinetry for the dining room service line is dirty
>>cabinetry under the drink fountain at the dining room service line is dirty
>> fryer cabinetry grill station dining room serving line is dirty
Correction: clean
- Kitchenware and Tableware
Observation: >>lack of a utensil at each salad bar topping container
>> lack of tongs at the apple - fruit bowl observed at the grill line
Correction: >>each crunchy topping is to have an individual spoon / tongs to dispense
>> tongs are to be provided at the bowl with whole fruit at the grill line
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: handsink at dish room blocked from use / access
Correction: plate caddy cannot be located in front of the sink . Tray may not be located on the basin
- Physical Facilities in Good Repair (repeated violation)
Observation: wall of utility room right of mop curb has several holes
Correction: seal holes to restore wall suface to smooth - durable - non absorbant and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: >> wall dirty behind outtakes upright refrigeration unit dining room service line is dirty
>>
Correction: clean or replace wall paper
- 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: package of DIP IT cleaning powder observed on shelving above the sanitize comparment of the 3 compartment sink with and over equipment
Correction: cleaners are to be stored physically seperate and lower than food and cleaned equipment ( or single service )
|
09/15/2011 | Routine | |
addition temperatures observed
>> turkey in deli upright ref, 41
>> gravy hot hold line patient steamline 160
>> gravy on stove burner patient cookline 203
>> puree beef patient steamline > 190
>> chicken noodle soup dining room serving line 190
>> milk ST grab and go case 41
>> chili at door under counter ref, grill line 41
>> turkey burgers off cookline grill 186
>> carrot and potato blend hot hold cabinetry > 185
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: observed cook at grill station dining room take temperature of chicken breast which was under 165 ( 122 degrees observed ) and then placed metal stem thermometer back into scabbard and back into pocket
Correction: advised cook and CFM of observation and that any time that temperatures were taken of a product out of temperature ( not cooked to temperature / improperly cooled or held ) that the metal stem thermometer must be cleaned and sanitized prior to placing in the scabbard to be used at another point / take another temperature
- Food Display (repeated violation)
Observation: apples on display at salad bar are not properly protected ( sneeze guard / dome ) and do not have sign stating to rinse apples / pears / plums nectarines prior to consumption
Correction: provide proper protection of production stating to wash / rinse produce where peels typically eaten
- Critical: Cooling* (corrected on site)
Observation: 2 eye of round roasts in walk in refrigeration unit from 6 -19 were 45 -47 degrees
Correction: roasts thrown out. Walk in refrigeration unit at 41 . Roasts were to be cooled from 135 to 70 in 2 hours and from 70 to 41 in the following 4 hours . ( total of 6 hours ) Recommend placing roasts in seperate pans uncovered into walk in freezer for 1 -2 hours to accelerate cooling and insure cooled in the required time frame
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: creamers in display case at grab and go refrigeration unit by grill line 46-50 degrees
Correction: advised to supply UHT creamers OR insure creamers in refrigeration unit maintained at < 41 . We took temperature of other products in the unit which were < 41 / Recommened relocating the creamers to different location in the unit and to provide space between organizer baskets to have air flow provided .Creamers ( and other product ) set in unit at beginning of day . Note left in unit overnight
- Food Contact Surfaces - Cleanability*
Observation: whisk attachment tines seperated
Correction: replace whisk
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: ===multiple refrigeration gaskets split
>> under counter freezer and refrigeration unit grill line dining room
>> deli prep refrigeration unit dining room
====patient cookline stove burner not in position
Correction: >> replace damaged gaskets
>> restore drip tray to position
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: the lemon wedger is dirty
Correction: clean
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: microwave oven splatter guard dirty ( prep table outside produce walk in ref, )
Correction: clean microwave oven
- Non-Food Contact Surfaces
Observation: the following surfaces are not clean ::
>> the shelf under the patient cookline steamline
>> the stove burner recess
>> the fryer cabinetry patient cookline
>> the cabinetry under slop sink tea and coffee brewer line
>> the cabinetry under the drink line customer self service ( coffee)
Correction: clean
- Lighting, Intensity (repeated violation)
Observation: >> lighting lacking VICTORY single door upright refrigeration units
>> lighting insufficent in vent hood at grill line dining room cookline
Correction: >> restore lighting to operational upright refrigeration units / if internal lighting not present WHENEVER the units are replaced provide models with interior lighting
>> if there is a change of operator or remodel upgrade the lighting in the vent hood grill station to be equal to 50 footcandles
- Physical Facilities in Good Repair (repeated violation)
Observation: wall mop room / maintanence room damaged
Correction: restore wall to smooth - durable - non absorbant and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: wall dirty behind spray hose / wand at 2 compartment prep sink
>> ceiling tiles dirty off main cookline ( closest to office )
>> floor drain dirty patient cookline off steamer
>> wall paper dirty dining room behind grab and go case
Correction: clean
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: turbo chef oven cleaners stored in cabinetry under unit with single service product and food items
Correction: cleaners are to be stored physically seperate and lower than food / food service equipment and single service items
|
06/20/2011 | Routine | |
the stainless steel work done since the last inspection behind the 3 compartment sink ( sealing the sink with the wall and creating large backsplash ) and the walls of the walk in refrigeration unit is outstanding .
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: in returning to kitchen to go over inspection with chef I observe employee slicing cucumbers with her bare hands
Correction: asked employee where are your gloves ??/
Reply was I forgot . Told her to use gloves when handling any product that would not be cooked after handling
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (repeated violation)
Observation: use of a non handled item ( single service salad bowl lid ) as a scoop for the bacon bits )
Correction: use only handled non breakable utensil as a scoop to dispense product and maintain the handle upright out of contents
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: cyrogenic package of raw pork roast on tray with cryogenic packs of cooked roast beef
Correction: maintain raw product seperated and lower than cooked product ( potential contamination if packaging damaged of the raw product . No evidence of leaking observed at the time of the inspection )
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Display (repeated violation)
Observation: >>offerings at the new 450 flavor station are not properly protected from cotamination ( no sneeze guard )
>> apples at the salad bar are not under a covered dome /no consumer protection observed /
Correction: >> offerings along the customer service line are to be protected from customer contamination by use of domes or sneeze shielding
>> apples and pears ( nectarines/ plums ) are to be protected from customer contamination by use of dome cover OR sign located to " wash before eating
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: opened chub of salami with date ( opened 0 on product of 3=8=11
multiple roasted turkeys in walk in ref, with use by date of 3-20 -11
Correction: consistantly inspect product in walk in refrigeration unit to assure that product is used or discarded by the use by period
- Temperature Measuring Devices
Observation: thermometer under counter refrigeration unit grill station ( dining room ) damaged ( seperated bar )
Correction: replace damaged thermometer
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> back splash of tilt kettle stained / rusty
>> under side of shelving over the prep table ( by walk in ref, door ) and over the patient in room steamline are rusty / splattered
>> drip tray missing patient in room stove ( should be under stove burners in recess )
>> gaskets under counter grill station refrigeration unit
Correction: clean / scour the back splash of the tilt kettle and under side of the prep table storage shelving and the shelving over the steamline ( remove rust / spatter)
>> restore drip tray to designated location stove patient in care cookline
>> replace splt gaskets
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: whisk end cap missing /
>> plastic grip tongs at the salad bar ( for apples ) the plastic is cracked - split
Correction: >>replace whisk or seal hollow handle in an approved manner
>> replace plastic handled tongs when plastic is split
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: mixer unit dirty ( splatter area )
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: >> the can opener is dirty
>> the paitent care stove drip recess is dirty
>> the top of the cress cor hot hold unit patient in room cookline dirty
Correction: clean
- Hand Drying Provision (repeated violation)
Observation: paper toweling out handsink by upright cooler #2
Correction: restore paper toweling at the handsink
- Lighting, Intensity (repeated violation)
Observation: >> lighting insufficent under the grill station vent hood
>>VICTORY upright refrigeration units lack interior lighting
Correction: >> whenever there is a change of operator or remodel upgrade the lighting under the grill station vent hood to be equal to 50 footcandles
>>whenever the refrigeration units are replaced provide models with interior lighting
- Physical Facilities in Good Repair (repeated violation)
Observation: >>floor tile around the floor grate at the tilt kettle is damaged / ( missing - broken _
>> holes in wall at the mop curb / utility area
Correction: >> restore floor around the grate to smooth - durable - non absorbant and easily cleanable
>> repair the wall in the mop curb - utility area to smooth and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >>floor drain at the patient in room cookline is dirty
>>wall behind the grab and go OUT TAKE refrigeration unit is dirty / stained
>> the ceiling tiles off the vent hood ( tilt kettle - steamer - convection oven ) are stained
Correction: >> clean floor drain of accumulated debris
>> clean or repaint / re wall paper wall behind the OUT TAKE grab and go refrigeration unit
>> clean or replace stained ceiling tiles
|
03/24/2011 | Routine | |
- Person in Charge (repeated violation)
Observation: City of Hampton food manager ceritficate is was not posted in public view at the start of the inspection . After inspection began staff took certificate from office and posted in public view BUT City of Hampton food manager certificate expired 9/12/10
Correction: staff must have current City of Hampton food manager certficate . If certificate expires for > 6 months the candidate cannot automatically renew but must take course again .
Flyers left with staff as to registration procedure,
The issued City of Hampon food manager certificate must be posted in public view ( or copy thereof )
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: observed chef walk thru serving line and go to bread bowl on top of hot hold cabinetry --- peeled back plastic wrap with bare hands and took out piece of yeast bread
Correction: Gloved hands or use of suitable utensil or barrier required in such an action . --for all staff members , Cautioned chef about action observed and cautioned he should have worn gloves or used tongs
- Food - Washing Fruits and Vegetables (repeated violation)
Observation: observed apples at the salad bar and on tray by register with labels remaining
Correction: labels are to be removed from apples and pears ( and plums/ nectarines in season ) prior to rinsing/ washing and placing on serving line
- Utensils - In-Use - Between-Use Storage
Observation: knife wedge in difficult to clean opening / recess under patient care steam line
Correction: do not store utensils in hard to clean recesses or crevices between equipment and equipment- walls
- Cloths - Wiping Cloths - Use Limitation
Observation: cleaning cloth buckets located on top of work tables
Correction: locate cleaning cloth and wiping cloth buckets on lower levels of work tables not on or over work station nor on floor
- Food Display
Observation: platter of apples present at register - check out not protected by any means
Correction: leave apples under salad bar sneeze guard / individually wrap or cover platter with cut out dome ( and provide tongs ) to protect under display
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: >>multiple meat chubs and packs of ( opened ) slices of deli meat not date labeled walk in ref, ( > 6 )
>>container of cooked rice not date labeled walk in ref,
>> out take products of chicken caesar salads and pudding parfaits not date labeled in grab and go case
Correction: all ready to eat potentially hazardous ready to eat foods are to be indicated with the date made or use by date unless made and sold in the same day
CORRECTED DURING INSPECTION
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> plastic protective wrapper peeling on ice machine upper tower ( unit off handsink of serving line )
>> metal racks in the walk in ref, are modestly corroded
>> gaskets split under counter ref, doors on the service line at the grill and deli sandwich areas
>> trim peeling hot hold doors
>> oven mitt split / torn at the catering area over the 2 comparment sink
>> patient care cookline stove drip tray not in place / position
Correction: >> remove peeling protective wrapper ice machine
>> resurface or replace corroding metal walk in ref , shelving ( ROP PACKAGE / meat chub _ raw meat area )
>> replace split gaskets
>> trim peeling trim hot hold cabinetry doors
>>replace damaged oven mitt
>> restore drip tray to position patient care stove
- Equipment and Utensils - Good Repair and Calibration
Observation: whisk end cap missing
Correction: replace end cap / replace whisk or seal hollow handle in an approved manner
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: wedger unit dirty
Correction: clean
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled. ( outside small walk in ref, )
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 surfaces are not clean :
>> blue plastic shelving in walk in ref, has mildew starting to accumule ( right wall shelving toward back wall )
>> fryers interior cabintery ( both dining room and paitent care ) ledgs are dirty
>> stove drip tray recess patient care cookline stove
>> convection oven interiors dirty patient care cookline
>> top of odenwalla drink counter ref, dirty
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: to go foil / plastic and styrofoam single serivce items on the catering area shelving and the grill line dining room are not stored / dispensed correctly
Correction: store wtih food contact or food covering side ( for lids ) down
- Kitchenware and Tableware (repeated violation)
Observation: >> tongs lacking at the apples on display at the salad bar at the start of the inspection but were placed there for the lunch period after inspection started
>>no tongs present at the apples by the register/ check out
Correction: >> tongs are to be provided for the apples / pears ( plums and nectarines in season ) to dispense or they are to be individuall ywrapped
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: spray coil broken at the garbage disposal/ 2 compartments ink
Correction: replace spray coil
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: base tile molding exterior of large walk in door ( wall behind door ) and interior of large walk in door on each side is broken and / or seperated from wall
Correction: restore wall tile to being smootly sealed with the wall
- Lighting, Intensity (repeated violation)
Observation: >>lighting insufficent grill line dining room vent hood
>> victory upright ref, units ( both ) single door lack interior lighting
Correction: >> lighting to be 50 footcandles one meter above grill line . In the event of a change of operator or remodel upgrade lighting
>> whenever Victory upright ref, ( single doors ) are replaced provide model with interior lighting
- Physical Facilities in Good Repair (repeated violation)
Observation: >> wall in mop room has holes in it
>> floor tile at steam kettle is loose / broken
Correction: restore wall in mop room to smooth - durable - non absorbant and easily cleanable
>> restore floor cookline to smooth - durable - non absorbant and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> wall paper dirty /stained dining room serving line ( behind and right of the cappucino machine )
>> floor dirty ( modestly ) under patient care cookline
Correction: clean
|
12/15/2010 | Routine | |
pasta fagoil in upright HH 176
mac and cheese hot hold unit 155
- Person in Charge (repeated violation)
Observation: food manager certification not posted in public view
Correction: space and hanger on wall near permit . CFM advised that certificate in frame fell and broke and has not been restored to placement
Restore CFM to being posted in public view
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods
Observation: plastic cup used as scoop sugar barrel
Correction: use handled non breakable scoop to dispense product and maintain the handle upright out of contents
- Food - Washing Fruits and Vegetables
Observation: whole nectarines offered on salad bar did not have labels / stickers removed
Correction: labels are to be removed during wash/ rinsing of whole produce where exterior portion ( skin ./ peel ) is traditionally consummed
- Utensils - In-Use - Between-Use Storage
Observation: >>scoop in flour container handle buried in contents
>>knive at scabbord by the office the knive is wedged between scabbord and wall
Correction: >> handles of dry good scoops are to be upright out of contents
>> knives are to be locatedin the scabbord slots and not wedged between the frame of the scabbord and the wall
- Food Storage - Clean and Dry Location
Observation: boxed sweetner packs on the floor of the storeroom
Correction: store > 6 inches off floor
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: several product items ( sliced turkey in Traulsen upright / sliced deli meat in Victory upright / salami in walk in ref, and ham chub in walk in ref, ) are not date labeled
>> parfaits and merengine portioned desserts in the grab and go unit sales floor dining room are not date labeled
Correction: >> label with correct use by date . To detemine to correct use by date add 6 to the date of slicing / opening meat chub or in house preparation of deli salad ( salami was discarded )
>> label parfaits ( pudding and whipped cream ) and meregine pies with use by date
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (repeated violation)
Observation: pastrami identified with prep date of 9 -6
potato salad TRAULSEN upright ref, with prep date of 9 -8
Correction: pastrami should have been used or discarded by 9- 14 / potato salad should have been thrown out 9 14.
THrown out at time of inspection
- Food Contact Surfaces - Cleanability*
Observation: ice scoop cracked at ice machine
whisk tine seperated at base
Correction: replace ice scoop
replace whisk
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >>gaskets split both doors service line deli prep ref,
>>gaskets split both doors under counter prep ref, grill line
>> taped edges handles of hot hold cabinetry peeling
>> vent filter left side of the grill line service area is not in position
>> protective plastic wrap peeling ice machine tower side
>> metal rack shelving in the walk in ref, with deli meat chubs has started to rust -- corrode
Correction: >> replace damaged gaskets of refrigeration unit at the service line
>> trim taped edges of the hot hold cabinetry doors
>>install vent filter correctly -- abutting the adjacent filter removing the gap between units
>> remove plastic protective wrap
>> replace or resurface walk in ref, shelving which is rusty
- Equipment - Cutting Surfaces
Observation: cutting board at grill line stained /scored
Correction: replace cutting board or plane down to smooth and white surface
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: multiple plastic coated tongs the plastic handles are split/ cracked
Correction: replace damaged plastic handled tongs
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: ice shute drink fountains in the servine area is dirty
mixer splatter area at the upper portion of the unit is dirty
Correction: clean
- Non-Food Contact Surfaces
Observation: the following surfaces are not clean :
>> the metal rack shelving in the walk in ref, ( right wall center ) and the rack shelving in the walk in where dairy cases located
>> shelf under patient steamline
>> patient stove drip tray
>> ledges . frame interior fryer cabinetry
>> counter top equipment tops ( dust )
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: >> boxed single service stock on storeroom floor
>> styrofoam items on arm of steam line / entree line in the dining room are not protected while on counter
Correction: >> boxed single service to be > 6 inches off floor
>> single service in the serving line are to be in washable dispener units with rim of > 1 inch or with plastic sleeve on the stack
- Kitchenware and Tableware
Observation: tongs to be present for whole fruits at the buffet or each fruit is to be wrapped ( apples/ pears / plums and nectarines ) OR sign to be posted that consumer needs to wash fruit prior to consumption
Correction: use one of the mentioned controls above to address whole fruits at the salad bar . Persons may grasp '/ fondle multiple pieces of fruit prior to selection
- Critical: Handwashing - Using a Handwashing Lavatory* (repeated violation)
Observation: >>plate roller unit partially blocking dish room handsink
>> trays located on dish room handsink basin
Correction: handsinks are to be completely accessible at all times . DO NOT USE BASIN AS COUNTER TOP
- Plumbing System Maintained in Good Repair
Observation: coil line broken at the spray wand at the 2 compartment sink ( under the spring coil )
Correction: replace the sprayer coil line
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: pad of the grease reclamination tank is dirty
Correction: clean / muck up
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: base tile molding seperated from wall right wall near door of the walk in ref,
Correction: seal base molding tile with wall
- Hand Drying Provision
Observation: paper toweling lacking at the handsink by the 2 compartment prep sink
Correction: restore paper toweling to the handsink
- Lighting, Intensity (repeated violation)
Observation: >>lighting insufficent in the service line under the grill line vent hood
>> light out in the cookline over the steamer and kettle cooker
>> lighting not provided VICTORY upright refrigeration units ( both )
Correction: >> in the event of a change of owner or remodel upgrade lighting vent hood over service line grill and fryer to be equal to 50 footcandles
>> restore light cookline over steamer - kettle cooker to operational
>> in the event replacement of the VICTORY urpight refrigeration units provide models with interior lighting
- Physical Facilities in Good Repair (repeated violation)
Observation: >> wall paper torn at the dining room self service ice dispenser
>> holes in wall at the mop sink
>> small holes wall at the end of the dirty dish return track
Correction: >> replace / remove or seal peeling wallpaper in the dining room
>> seal holes in wall at the mop sink and the wall by the end of the dirty dish return track
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: >>floor dirty under the grill line fryer ( service line )
>> wall paper dirty / stained dining room behind the display refrigeration unit ( grab and go with desserts / salads / sandwiches / creamer etc )
Correction: clean floor fryer - grill line
clean wall or replace / remove wall paper stained / discolored in the service line
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09/15/2010 | Routine | |
Restaurant representatives - add corrected or new information about Sentara Careplex, 3000 Coliseum Dr., Hampton, VA 23666 »