All food temperatures taken were internal.
Notes: Bar floor is beginning to peel. The metal shelving in back in beginning to rust. Overall facility is maintained clean and in good repair.
- Food Storage - Clean and Dry Location
Observation: Tomatoes stored in contact with wires.
Correction: Protect food from contamination by storing the food in a clean and dry location.
- Records - Creation and Retention
Observation: No written agreement or statement from the supplier or aquaculturist stipulating that the salmon, were raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasites infective to the aquacultured fish.
- Records - Creation and Retention
Observation: No record identifying the genus and species of parasite-destruction exempt tuna species (e.g. Thunnus albacares, Thunnus atlanticus, Thunnus alalunga, Thunnus maccoyii, Thunnus obesus, or Thunnus thynnus)
Correction: Provide the genus and species of tuna served raw, marinated, raw-marinated, partially cooked or marinated partially-cooked fish to verify that they do not need to be frozen for parasite destruction because they are exempt.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following foods are cold holding at improper temperatures: half and half at bar beer cooler-45*F
Correction: mahi mahi- 45*G, steak- 47*F, salmon- 47*F, sprouts- 44*F in the make table cooler base.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked beef, tuna, scallops, and salmon on the menu do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Ex. * The following foods on the menu may be cooked to customer specification: Tuna, Salmon, Beef, Scallops. Consuming raw or undercooked meat and seafood may increase your risk of foodborne illness. (make sure menu items have an asterisk beside them, remove asterisk beside menu items that are fully cooked).
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes in the bar dish machine.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Plates and bowls were observed stored unprotected at the make table in front of bar counter. Clean knives and utensils stored in soiled containers.
Correction: Store inverted, relocate or provide shield so that clean plates and bowls stored behind the bar can't become contaminated. Ensure containers are maintained clean.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted at the cookline and prep tables.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of windex and cleaner are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
01/19/2016 | Routine | |
All food temperatures taken were internal.
This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods are cold holding at improper temperatures: rockfish- 46*F, salmon- 48*F, Beef- 49*F. The foods out of temperature are located on the bottom left side of the make table cooler and were the only foods in the unit out of temperature.
Correction: Foods were relocated in the unit to other shelves. It is speculated that a component in the make table is heating up on that side of the unit and the unit is in need of repair. Discontinue storing foods in that location until it is capable of cold holding foods at 41*F or lower.
|
08/28/2015 | Routine | |
All food temperatures taken were internal. An ash tray was behind bar, smoking can only occur outside of the facility.
- Person in Charge (corrected on site)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Inadequate record keeping system for mussel shellstock tags when removed from their tagged or labeled container. A container was in the make table without a tag or identifying information.
Correction: Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shellstock from their containers. The system must ensure that shellstock from one tagged or labeled container is not commingled with shellstock from another container before being ordered by the consumer.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Inadequate record keeping system of mussel shellstock tags.The dates are not being written on the back of the tags once pulled and filed.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served. Have date written on back of card of when the mussels were last sold from that shipment.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) rice with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled squeeze bottles of oil and water. These can be mistaken with chemicals.
Correction: Please 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Butter pobserved at improper temperature- 78*F. This is in the temperature dager zone. All PHF/TCS (potentially hazardous foods/time and temperature control for safety foods) should be kept cold at 41*F or lower
Correction: or kept hot at 135*F or higher.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked are provided on the menu without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Ex: * The following foods on our menu may be cooked to customer specification (or to order): burgers, tuna, salmon, steak. Consuming raw or undercooked meat and seafood may increase your risk of foodborne illness. (an asterick must be by all raw or under cooked food items on the menu).
- 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 (tablets).
Correction: Obtain a quaternary ammonia 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 (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: some metal racks are beginning to corrode and the make table door gaskets are torn on two doors.
Correction: Repair or replace to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: metal cart and metal shelving units have some grease and dust on them.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Plates and bowls stored on the bar behind make table are too close to customer seating area and may become contaminated.
Correction: Protect from contamination. Store dishes inverted, relocate dishes to a protected area, or shield them from bar area.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of degreaser not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
04/28/2015 | Routine | |
All food temperatures taken were internal.
- Person in Charge (repeated violation)
Observation: The certified food managers are no longer at facility. The Permit for 2015 is not posted in public view.
Correction: A new certified food manager must be registered and the certificate posted at facility in public view. The 2015 permit must be posted in public view.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Steak (44*F) and shrimp (43-45*F) in the make table refrigeration unit is cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. There seems to be poor circulation in the unit possible due to the placement of larger container on the top shelf that may be blocking the air circulation. The lower shelf on the left side was the only side that had foods out of temperature. Foods were moved to the other side.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the cardboard used as a shelf liner 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged: A few shelving units are beginning to corrode or rust,
Correction: Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Many reusable containers were observed soiled on the clean dish rack.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: containers on the clean dish racks 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 in Good Repair (repeated violation)
Observation: The back storage room's floor and wall juncture is no longer coved and the floor is beginning to pit in some areas of the kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
01/13/2015 | Routine | |
All food temperatures taken were internal. The ice box has a d
ark substance forming on the walls and is not in contact with the ice. Please clean the ice box.
This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation.
- Critical: Cooling* (corrected on site)
Observation: Par cooked chicken (44-45°F), shrimp (44-46°F) and corn stew (50°F) cooked the previous day(s) noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. All foods found improperly cooled were discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Heavy Cream (57°F) in the bar beer cooler closest to the ice well cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. The heavy cream was discarded and no phf's will be placed back in that unit until it is capable of cold holding foods at proper temperatures.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The high temperature dish machine with sanitizer at the bar is not achieving the required temperature to properly sanitize dishes and the machine is not dispensing sanitizer. Dishes washed in this machine are not being properly sanitized.
Correction: Discontinue using the bar dish machine and use the kitchen dishmachine, or manually wash dishes until the dish machine is properly sanitizing dishes.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory 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. Paper towels were provided during the inspection.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: A couple of working containers of chemical spray bottles are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. Spray bottles were labeled with chemical contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemical spray bottles are not properly stored to prevent the contamination of equipment and utensils. The spray bottles were found hanging on the shelving unit where clean dishes are stored.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Containers were relocated to the bottom shelf.
|
09/04/2014 | Risk Factor | |
All food temperatures taken were internal. Employee Health handout provided. I recommended loose bread in the chest freezer be placed in a container. Coving in the back storage room needs to be replaced if there are any gaps between the floor and wall juncture, floor has been painted in the kitchen, but there are spots where floor is not smooth that the paint has worn off on.
- Person in Charge (repeated violation)
Observation: The Certified Food Manager is no longer employed at establishment.
Correction: The City of Hampton requires at least one Certified Food Manager (CFM) to be registered at each food establishment. Employees who have a certificate in an approved food manager's course should bring their certificates to the local Environmental Health Office to register their current CFM with the city. Please bring $10.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers.
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.
- Records - Creation and Retention
Observation: No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish (salmon) that are served or sold in ready-to-eat form.
Correction: Record the freezing temperature and time to which the fish are subjected and retain the records at the food establishment for 90 calendar days beyond the service or sale of the fish.
- Records - Creation and Retention
Observation: No record identifying the genus and species of parasite-destruction exempt tuna species (e.g. Thunnus albacares, Thunnus atlanticus, Thunnus alalunga, Thunnus maccoyii, Thunnus obesus, or Thunnus thynnus)
Correction: Provide the genus and species of tuna served raw, marinated, raw-marinated, partially cooked or marinated partially-cooked fish to verify that they do not need to be frozen for parasite destruction because they are exempt.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged:
>>Bar glass rack metal corroded/rusting
>>Ice built up in the first aid dorm sized freezer
>>Chemical storage rack in the dry goods storage room is corroded/rusting
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the make table door gaskets, keg cooler door gaskets, metal storage cart, and metal racks of cashiers station has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: 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.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle of windex observed without a label.
Correction: Label spray bottles with contents or discard.
|
04/25/2014 | Routine | |
All food temperatures taken were internal.
- Person in Charge (repeated violation)
Observation: There is no current certified food manager registered with the local health department.
Correction: Obtain a certified food manger.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Half and Half (45°F) in the beer cooler closest to the front enterance cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the make table and two beer coolers where PHF's (potentially hazardous foods) are stored.
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 (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the quaternary ammonia sanitizing solutions.
Correction: Obtain a quaternary ammonia 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 dry goods storage shelving is starting to rust.
Correction: Repair or replace shelving to a surface that is smooth, non corroded and easily cleanable.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the make table is starting to rip.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces noted in need to cleaning:
>> Spice rack cart
>> Refrigerator door gaskets
>> Storage shelving
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The dishmachine is not automatically dispensing chemical sanitizer and the bar glasses are not being properly sanitized.
Correction: Dishes ran through the dishmachine will be manually sanitized after cycle is over until dish machine is repaired.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair:
>> Cove molding removed in dry goods storage room, floor no longer sealed to wall
>> Paint peeling on floor around three compartment sink
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 noted in need of cleaning:
>> Floors below shelving in the dry goods storage room
>> Floors under cook line
>> Floors under make table line
>> Floors under hand sinks
>> Bottom of walls of dry goods storage room
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.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (repeated violation)
Observation: Numerous dead insects were found under the storage shelving in the dry goods storage room and stuck in the glue along the wall where the cove molding used to be.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of windex are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
11/01/2013 | Routine | |
All food temperatures are internal.
Adjust chlorine so it is injecting 50-100 ppm.
Typed report not provided at time of evaluation.
2012 permit issued
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Open glass of water improperly stored where it may contaminate food and food contact surfaces.
Correction: Corrected. Store personal beverages in a spill proof container OR on a surface BELOW food and food contact surfaces.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints for their facial hair.
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
- Critical: Food in a Hermetically Sealed Container*
Observation: The fig preserves in a hermetically sealed container is not from an approved food processing plant.
Correction: Discontinue the use of this product until such time the processor has been approved and licensed by VDACS to process and can food. Obtain food in hermetically sealed containers from a food processing plant that is regulated by the food regulatory agency that has jurisdiction over that plant.
- Utensils - In-Use - Between-Use Storage
Observation: To-go cup used to dispense panko is stored in the panko.
Correction: Remove the cup and use the provided handled scoop in the bulk panko.
- Utensils - In-Use - Between-Use Storage
Observation: Scoop handle lying in ice cream.
Correction: Store the scoop handle OUT of the food contents.
- Critical: Parasite Destruction*
Observation: Documentation not provided stating that the tuna served is one of the 5 genus and species of tuna that does not support parasites OR that the tuna is frozen to the appropriate time and temperature standards in accordance with Virginia food regulations.
Correction: Provide the appropriate documentation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Blocks of butter in the left side of the display refrigerator (on the top shelf) are cold holding at imroper temperatures (46*).
Correction: Cold hold butter at or below 41*.
- Equipment - Good Repair and Proper Adjustment
Observation: 1) 2 of 3 make table door gaskets torn.
2) Fryer appears to be leaking oil.
3) End caps missing to poles supporting chemical rack in the storeroom/office.
Correction: Maintain equipment in good repair and proper adjustment.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Upper interior of the ice machine at the lid juncture (non-food) is not clean.
Correction: Clean.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) fryer cabinetry
2) bottom shelf of the cart at the cookline
Correction: Clean.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor-wall juncture no longer sealed in the office/storeroom below the window.
Correction: Seal the floor-wall juncture.
- Physical Facilities in Good Repair (repeated violation)
Observation: Grout lines popping off the wall at cookline (left of fryer).
Section of floor below/beside the fryer is damaged.
Correction: Maintain the physical structures in good repair and proper adjustment.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (repeated violation)
Observation: Dead insects observed on the window sill and the floor below it in the office/storeroom.
Correction: Clean to remove.
|
11/26/2012 | Routine | |
All food temperatures observed are internal.
Facility not open at time of evaluation
- Person in Charge (repeated violation)
Observation: Facility lacks a current Hampton Certified Food Manager.
Correction: At least one full time employee who has successfully completed an approved food safety course (e.g. Serv Safe) shall register that certificate with the Hampton Health Dept ($10 fee) and post the Hampton Certificate in public view. This person is responsible for educating all staff in food safety as it pertains to their duties.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Uncovered containers of food are stored in the make table refrigerator and bulk sugar left open.
Correction: Store food covered when not in continuous use i.e. at the end of the operating day.
- Utensils - In-Use - Between-Use Storage
Observation: Ice scoop handle lying in contents of ice machine.
Correction: Store the scoop handle OUT of the food contents.
- Critical: Parasite Destruction*
Observation: Documentation showing salmon that may be undercooked has been frozen or farm-raised and pellet fed not provided.
Correction: Assure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish by freezing to one of the following time/temperature combinations:
1. Freeze at -4°F (-20°C) for 168 hours (7 days) in a freezer
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Half and half, heavy cream, and butter in the display refrigerator are cold holding at improper temperatures (49-52*)--top two shelves on far left.
Correction: Corrected. Cold hold potentially hazardous foods at or below 41*. Check air flow patterns in this unit as the ambient air temperture at the top two shelves to the far left was measured at 45-52* and condensation was moderate on the fan unit (as opposed to the right side of the unit).
- Wood, Use Limitation
Observation: Wood muddlers are used as a food contact surface--wood is split and shaving on one.
Correction: Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Bottom shelf of cart at cookline is lined with butcher paper.
Correction: Discontinue using butcher paper since it is absorbent (and dirty at time of evaluation). Use approved material that is smooth, easily cleanable, and non-absorbent to line the shelf (e.g. metal sheet pan).
- Temperature Measuring Devices
Observation: Thermometer in bar refrigerator storing dairy is improperly located on the fan unit.
Correction: Relocate the thermometer to the front of the unit by the door (i.e. warmest part).
- Sanitizing Solutions, Testing Devices
Observation: Quaternary ammonia test strips are not provided.
Correction: Provide quaternary ammonia test strips.
- Equipment - Good Repair and Proper Adjustment
Observation: Ice build up observed in chest freezer.
Correction: Defrost and clean the freezer.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Door gaskets are torn on 2 of 3 doors of make table.
Correction: Repair/replace the door gaskets.
- Equipment - Cutting Surfaces
Observation: The cutting board are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition:
1) along make table
2) two small boards at the bar
3) one hanging at the dish machine
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The interior right side wall, interior panel, and interior panel of lid of ice machine are not clean.
Correction: Clean and sanitize these surfaces.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) fan vent covers in display refrigerator
2) interior fryer cabinetry, especially towards rear of cabinet.
Correction: Clean.
- Hand Drying Provision (repeated violation)
Observation: Hand sink at bar is lacking paper towels.
Correction: Ensure all hand sinks are supplied with disposable paper towels.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) floor below cookline
2) silicone grout lines popping out/off the wall
3) wall/partition scored to left of cookline hand sink
3) cove molding not secured to the wall right of the chest freezer
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The curbed mop sink is not clean.
Correction: Clean.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead insects observed on the floor (below racks) and window sill of the storeroom/office.
Correction: Clean to remove the dead insects.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemical spray bottle(s) on rack next to dish machine are is/are not labeled.
Correction: Label contents.
|
08/15/2012 | Routine | |
All food temperatures observed are internal.
No orders filled during evaluation as facility does not open until 5 pm.
- Person in Charge (repeated violation)
Observation: Facility lacks a Hampton Certified Food Manager.
Correction: Register ServSafe certificate with the Hampton Health Department ($10 fee) and post the Hampton Certificate in public view.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Two of three door gaskets are torn on the make table.
Correction: Repair/replace the gaskets.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Interior panel of the ice machine is not clean.
Correction: Clean and sanitize.
- Non-Food Contact Surfaces (repeated violation)
Observation: The bottom interior of the fryer cabinetry is not clean.
Correction: Clean.
- Refuse - Covering Receptacles (corrected on site) (repeated violation)
Observation: Lid to dumpster is open.
Correction: Corrected. Maintain the dumpster doors and lids closed when not in continuous use.
- Refuse - Using Drain Plugs
Observation: Drain plug is missing on dumpster.
Correction: Replace the drain plug.
- Hand Drying Provision (corrected on site)
Observation: Paper towels not provided at bar hand sink (closest to entry).
Correction: Corrected. Ensure all hand sinks are stocked with a supply of paper towels.
- Physical Facilities in Good Repair (repeated violation)
Observation: 1) Cove molding is not secured to the wall behind/around the chest freezer
2) The floor is damaged at the cookline
Correction: Maintain the physical structures in good repair.
|
04/30/2012 | Routine | |
all food temperatures observed are internal.
consumer advisory has been updated and is sufficient.
cleaning has substantially improved since last evaluation.
no orders filled at time of evaluation.
2012 permit issued
- Person in Charge
Observation: Facility lacks a Hampton Certified Food Manager.
Correction: Register Serv Safe certificate with the Hampton Health Dept ($10 fee). Post the Hampton Certificate in public view.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Bare hands used to handle goat cheese.
Correction: Corrected. There shall be no bare hand contact with ready to eat food. Use approved utensils or single use gloves (after washing hands first).
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Bulk bag of sugar stored on the floor in the storeroom.
Correction: Corrected. Store food elevated up off the floor at least 6 inches.
- Nonfood Contact Surfaces
Observation: Cloth towel used to stabilize the cutting board.
Correction: Discontinue using cloth since it is absorbent. Suggested using rubber liner.
- Equipment - Good Repair and Proper Adjustment
Observation: Rubber door gasket on middle door frame of display refrigerator not secured.
Correction: Secure the gasket to the frame.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) interior fryer cabinetry
2) labels not removed from exterior of food containers
Correction: Clean. Remove labels.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: MINIMAL debris on floor below prep area and storeroom racks.
Correction: Clean.
- Mops - Drying Mops (repeated violation)
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.
|
01/26/2012 | Routine | |
All food temperatures observed are internal.
EHS arrived as employee and delivery arrived. Auto-chlor present servicing dish machines. Shrimp received frozen solid. Other phfs received frozen and/or below 40*.
Report to be faxed next business day.
PLEASE UPDATE CONSUMER ADVISORY ON MENU PRIOR TO NEXT ROUTINE EVALUATION (will be a CRITICAL violation). Current consumer advisory is incomplete. The "reminder" statement is present at bottom of menu, but "discloure" needs to be provided to inform the guest that the menu item may be raw or undercooked or cooked to the guest's specification. If the disclosure is not provided in the description of the entree such as: "Petit filet of beef (cooked to order) with brandy mushroom sauce" a general statement may be provided at the asterisk such as: "as a raw or undercooked food, you are ADVISED that consuming undercooked meat, poultry, eggs, or seafood posed a health risk to the elderly, young children, pregnant women, and individuals with compromised immune systems." Hampton Health Department will accept the "as a raw or undercooked..." portion as acceptable disclosure that these items are raw or undercooked.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Food thermometer could not be located.
Correction: Ensure staff have accessible at least one DIGITAL food thermometer.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The equipment are in poor repair:
1) make table door gasket(s)
2) gap exists between vent hood filters
Correction: Maintain equipment in good repair. Eliminate gaps between vent hood filters.
- Equipment - Cutting Surfaces
Observation: The cutting board along the make table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Gray tubs storing food equipment and utensils.
Correction: Clean and sanitize the tub and equipment and utensils.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) bottom interior of make table refrigerator
2) bottom interior of keg cooler
3) gray tubs storing spices and packaged food
4) bottom shelf below table top mixer
5) condiment/spice cart
6) interior fryer cabinetry
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Rolls of kraft paper stored on the floor in the office.
Correction: Store rolls of kraft paper elevated up off the floor at least 6 inches.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: Trash can not provided at hand sink adjacent to dish machine.
Correction: Provide a trash can in the immediate area of the hand sink.
- Refuse - Outside Storage Prohibitions
Observation: Unprotected plastic waste bags used to store miscellaneous refuse are stored unprotected from pests and rodents outside the establishment--in cart outside back door.
Correction: Properly dispose of all refuse with food residue into dumpster to prevent pest activity.
- Refuse - Covering Receptacles
Observation: Dumpster lids are open. Facility shares dumpster with neighboring business.
Correction: Maintain dumpster doors and lids closed when not in continuous use.
- Physical Facilities in Good Repair (repeated violation)
Observation: 1) Divet in floor by fryer.
2) Silicone grout lines popping off wall tile behind display refrigerator and fryer.
3) Cove molding not secured to wall behind/to right of chest freezer.
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floors throughout facility, particularly below equipment--minimal to moderate debris and staining
2) lower walls throughout facility
3) wall behind soda syrup rack in office/storeroom
Correction: Clean.
- Mops - Drying Mops (repeated violation)
Observation: Mop stored in curbed mop sink.
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.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead or trapped insects were found on the premises (office floor below shelving and in monitoring station).
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Unlabled chemical spray bottles are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items (one at bar adjacent to stir sticks, one hanging on condiment/spice cart).
Correction: Corrected. Chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items and clearly labeled as to contents.
|
09/26/2011 | Routine | |
all food temperatures observed are internal.
The cold plates in the ice bins have been adequately separated by the installation of barriers to keep the cold plate ice separate from consumer ice.
Cleaning has improved but continue efforts to maintain cleanliness.
As the menus are reprinted for the spring, update the consumer advisory to include in the description or warning statement that the asterisked items may be offered undercooked or per guest specification.
Typed report to be faxed to operator next business day.
- Critical: Hands - When to Wash* (corrected on site)
Observation: An employee failed to wash hands after scratching shoulder and then proceeded to bare handle ready to eat pickled cucumber salad.
Correction: Corrected. Discard ready to eat food when they have been contaminated. Wash hands at the foodservice hand sink prior to engaging in food preparation. Suggested using tongs to remove a cucumber to determine freshness.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee began to prep ready to eat cucumber with bare hands.
Correction: Corrected. There shall be no bare hand contact with ready to eat food. Staff are to wash hands and wear single use gloves or use suitable utensils to act as a barrier between the hands and the food.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Bulk bag of panko stored on floor in office/storeroom.
Correction: Store food elevated up off the floor at least 6 inches.
- Thawing (corrected on site)
Observation: Improper methods used to thaw two bags of frozen shrimp in the prep sink.
Correction: Corrected. Use proper methods to thaw potentially hazardous foods such as: 1) thawing in the refrigerator 2) completely submerged under running water at a water temperature at or below 70* with sufficient velocity to agitate and float off loose particles 3) as part of the cooking process 4) or other approved method.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) two of three door gaskets torn on the make table refrigerator
2) end caps missing on cart next to handsink
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning and proper operation.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) stove drip tray
2) bottom of door gasket of continental freezer not clean
Correction: Clean.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: Trash can not provided in the immediate area of the handsink adjacent to the dish room.
Correction: Provide trash cans in the immediate area of all handsinks.
- Physical Facilities in Good Repair (repeated violation)
Observation: 1) silicone grout lines behind the display refrigerator are coming off the wall
2) cove molding loose behind chest freezer
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) lower walls behind/below equipment
2) floor below cookline
3) wall below soap dispenser adjacent to the bar
Correction: Clean.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Unlabeled spray bottle improperly stored with food (spices, condiments etc) on prep table shelf.
Correction: Corrected. Store chemicals physically separate from food, food contact surfaces, and equipment.
|
03/08/2011 | Routine | |
Food temperatures observed are internal. No orders filled during evaluation--facility does not open for service until 5 pm. 2011 permit issued
- Food Storage - Clean and Dry Location
Observation: Bag of panko bread crumbs stored on storeroom floor.
Correction: Store food elevated up off the floor at least 6 inches.
- Nonfood Contact Surfaces
Observation: Kraft paper lining the shelves below the prep tables.
Correction: Remove the kraft paper since it is absorbent and not cleanable. Operator may use sheet pans to easily pull out contents of shelves for cleaning.
- Beverage Tubing, Separation (repeated violation)
Observation: A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
Correction: Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice OR store the consumer ice in a preforated container (such as a colander) that sits in the ice bin.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) Two of three door gaskets torn on the make table
2) End cap missing on cart next to make table
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning and proper operation.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) stove drip tray
2) shelves/cabinetry below the prep tables
3) bins storing packaged food on prep table shelf
4) bottom door gasket of Continental freezer
5) interior surfaces of make table refrigerator
6) cart next to make table
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Roll of kraft paper stored on the floor in the storeroom.
Correction: Store the kraft paper off the floor at least 6 inches.
- Physical Facilities in Good Repair (repeated violation)
Observation: 1) The cove molding is loose in the storeroom around the chemical rack and beer rack.
2) Silicone grout lines are popping off the wall behind the display refrigerator.
Correction: Maintain the physical structures in good repair. Secure the cove molding to the floor-wall junctures and remove the grout and re-seal as necessary.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor and lower walls below equipment at the front line and floor below the storeroom wine rack are not clean--the level of general cleaning has declined.
Correction: Thoroughly clean.
- Mops - Drying Mops (repeated violation)
Observation: Mop 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.
|
11/30/2010 | Routine | |
All food temperatures observed are internal. Due to time constraints, typed report not provided and shall be faxed to facility.
- Critical: Demonstration of Knowledge*
Observation: Facility lacks a current Hampton Certified Food Manager (both registered staff members have expired certificates of more than 6 months).
Correction: Facility shall provide a Hampton Certified Food Manager no later than 12/31/2010 or permit to operate for 2011 shall not be issued.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: While preparing beans, staff member answered phone and upon hanging up rinsed hands off in the service sink and continued to prep beans.
Correction: Advised to wash hands in the handsink with soap prior to resuming food prep after being interrupted.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Breading pans are nested on top of one another in the display refrigerator (no covers on pans).
Correction: Cover each pan with food wrap or lids before stacking on top of one another.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Stain on pu pu platters worn.
Correction: Replace.
- Food Contact Surfaces - Cleanability*
Observation: Metal banded basting brushes present.
Correction: Discontinue using metal banded brushes for food contact surfaces. Provide plastic banded brushes since they are not subject to corrosion.
- Beverage Tubing, Separation (repeated violation)
Observation: A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
Correction: Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice OR maintain cold plate ice separate from consumer ice by storing consumer ice in a perforated pan/colander in the ice bin OR install adequate barrier at the cold plate.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) two of three door gaskets are torn on the make table
2) handle missing on one of the ilds on the beer low boy
3) end cap missing on cart next to the handsink
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning and proper operation.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Small cutting board hanging at the dish machine is heavily scratched and scored.
Correction: Resurface or replace the board to provide a surface that is easily cleanable.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Gray tub storing utensils not clean (crumbs/debris).
Correction: Clean and sanitize the tub and utensils in it.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) stove drip pan
2) gray bins storing food/condiments below prep surface
3) bar freezer door gasket (bottom door)
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Rolls of brown paper for the dining room tables are stored on the office/storeroom floor.
Correction: Store the rolls of paper elevated up off the floor at least 6 inches.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Handsink at left side of cookline did not have paper towels.
Correction: Corrected. Ensure all handsinks have a supply of paper towels.
- Physical Facilities in Good Repair (repeated violation)
Observation: Cove molding loose in the office/storeroom.
Correction: Secure to the wall(s).
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor below equipment--primarily up against the back wall and corners-- are not clean.
Correction: Clean.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Two chemical spray bottles not labeled.
Correction: Label contents.
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08/16/2010 | Routine | |
Restaurant representatives - add corrected or new information about Six Little Bar Bistro, 6 Mellen St, Hampton, VA 23663 »