All temperatures were taken internally unless otherwise noted.
No violation noted during this evaluation. | 01/27/2016 | Routine | |
All temperatures were taken internally unless otherwise noted.
- 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. Ensure employees have knowledge of the five diagnosed foodbourne illnesses : Hep A, Ecoli, Norovirus, Shigella, Salmonella.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the ktichen is being used for purposes other than washing hands ( storing Hazardous chemicals).
Correction: The handwash facility identified above is to be used for washing hands only.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Levels in the sanitizing sink was above 200ppm.
Correction: When applying chlorine sanitizer to food contact surfaces ensure that it is an acceptable level ( 50ppm-100pm).
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10/13/2015 | Routine | |
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (repeated violation)
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Temperature Measuring Devices - Ambient Air and Water (repeated violation)
Observation: The ambient air temperature measuring device (degrees F) located in the homestyle refrigerator is not accurate. Temperature in the refrigerator measured 52*F-53* with EHS thermometer , but thermometer on the inside of the unit was reading 40*F.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen ( Lights burnt out).
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
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08/03/2015 | Follow-up | |
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash her hands before engaging in food preparation, after washing equipment, and sweeping floors.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils and after engaging in any activities that would contaminate them.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (repeated violation)
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient air temperature measuring device (degrees F) located in the homestyle refrigerator is not accurate. Temperature in the refrigerator measured 52*F-53* with EHS thermometer , but thermometer on the inside of the unit was reading 40*F.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Hand Drying Provision
Observation: No paper towels were provided in the rest-room used by the employees or the hand washing lavatory in the kitchen.
Correction: Provide.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands was not provided in the employee rest-room
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen ( Lights burnt out).
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 - Storage of Toxic Containers* (corrected on site)
Observation: Spray bottles are not properly stored to prevent the contamination of single service items. It has been noted that they were stored on the counter top beside cups, and plastic forks and spoons.
Correction: Containers of hazardous materials must be located in an area that is not around food, equipment, utensils, linens or single service items.
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07/08/2015 | Routine | |
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less. Milk cold holding at improper temperatures 48*F-50*F.
Correction: Store raw shell eggs and TCS for safety foods in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less. Relocated eggs to secondary refrigeration unit. Moved milk to freezer. New director has a new refrigerator on order.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Rinsing Procedures
Observation: Three compartment sink was set up in the wrong ( wash, sanitize, rinse)
Correction: Ensure that three compartment sink set up is as follows:
Wash, rinse, sanitize
- Hand Drying Provision
Observation: Hand drying provisions was not provide at kids handsinks
Correction: Provide.
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04/08/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Butter 50*F, Cheese 48*F, Milk 50*F 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 was also reset to teh coldest setting. PHF's were moved to freezer or milk cooler in the baby room.
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11/25/2014 | Routine | |
All temperatures were taking internally. Received a phone call from the operator 7/18/2014 @2
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Milk 51*F, Vegetables 51*F, Eggs *F 52 cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Foods were relocated to freezer. EHS suspected refrigeratoor to be in defrost mode.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the refrigerator.
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Open bag of baking soda stored in the cabinet above the stove along side of sugar container and oatmeal.
Correction: Chemical items must be located in an area that is not above food, equipment, utensils, linens or single service items.
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07/18/2014 | Routine | |
| No violation noted during this evaluation. | 07/18/2014 | Follow-up | |
All food temperatures were taken internally.
- Person in Charge
Observation: The following was not posted or found at the facility.
1.There was not a registered Hampton City Certified Food Manager.
2. Operating permit for 2014 was not posted in public view.
Correction: 1. Designate a person to obtain a registered Hampton City Food Manager certificate.
2. Post certificate undated certificate in public view.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Measuring cups used to dispense flour was observed with handles in contact with flour.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the following was not corrosion resistant, nonabsorbent, and/or smooth:
1. Plastic coating on the shelving in kitchen cabinets was peeling exposing bare wood.
2. Napkin used as a liner in kitchen cabinet.
3. Cardboard boxes used as liners in kitchen cabinets.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices
Observation: The temperature measuring device located in the homestyle refrigerator is not easily readable.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following equipment is not sealed to adjoining equipment or walls:
1. Kitchen handsink needs to be resealed.
2. Handsink in the baby room.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The door hinge to the kitchen door was observed in a state of disrepair and damaged.
Correction: Repair or replace the door hinge to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelving in the kitchen cabinets 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.
- Toilet Rooms - Enclosed
Observation: Toilet room doors throughout facility was not tight fitting and or missing self closing mechanism.
Correction: Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back door located in the infant room observed with gaps at the bottom edge of the door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Outdoor Walking and Driving Surfaces - Graded to Drain
Observation: Exterior driving surfaces at the garbage dumpster badly damaged and are not graded to drain properly.
Correction: Repair driving surfaces so they drain. Pooled water on exterior walking and driving surfaces may attract rodent and breed insects.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of a chemical located in the a storage cabinet was 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.
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03/13/2014 | Routine | |
- Person in Charge (repeated violation)
Observation: There is no certified food manager
Correction: Employee enrolled in course, upon completion register certificate with this office
- Hands - Where to Wash
Observation: Employee washing handsink 3 compartment sink
Correction: Use hand sink to wash hands
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Kitchen cabinets interior shelves paint is flaking off
Correction: Repaint, do not use contact paper as it attracts insects
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Light Bulbs Protective Shielding
Observation: Light shield missing in bathroom
Correction: Replace
- Lighting, Intensity
Observation: Light bulbs burned out in restroom
Correction: Restore to operational
- Physical Facilities in Good Repair
Observation: Ceiling tiles in restroom damaged and stained
Correction: Replace
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10/21/2013 | Routine | |
All temperatures are internal unless otherwise noted.
No violation noted during this evaluation. | 04/19/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Person in Charge (repeated violation)
Observation: The facility has switched directors and there is no longer a CFM at the facility.
Correction: Explained to the new director that one person can attain a certified food managers certificate or all employees that prepare food must attain food handlers cards.
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01/03/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Person in Charge (repeated violation)
Observation: There is no Certified Food Manager at the facility. The manger at the facility is registering for a ServSafe calss today.
Correction: There must be a certified food manager at the facility. Manager must complete ServSafe course and register the certificate of completion with the City of Hampton.
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08/21/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Person in Charge
Observation: There is no Certified Food Manager at the facility. The manger at the facility is registering for a ServSafe calss today.
Correction: There must be a certified food manager at the facility. Manager must complete ServSafe course and register the certificate of completion with the City of Hampton.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There are no chlorine test strips provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain chlorine test strips so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces (repeated violation)
Observation: Cabinetry in kitchen is not clean.
Correction: Clean cabinetry
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05/16/2012 | Routine | |
all food temperatures observed are internal.
- Person in Charge
Observation: Food Handlers cards could not be located.
Correction: Locate and post.
- Wood, Use Limitation (corrected on site)
Observation: Several wood spoons present and at least one is split.
Correction: Only hardwood or equivalent shall be sued for food contact.
- Sanitizing Solutions, Testing Devices
Observation: Chlorine test strips not provided/could not be located.
Correction: Provide.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Bottom interior of cabinet storing chemicals is worn/in poor repair.
Correction: Repair.
- Non-Food Contact Surfaces
Observation: Some of the shelving inside cabinetry are not clean.
Correction: Clean.
- Pests - Controlling Pests*
Observation: 1) Few phorrid/fruit flies present.
2) Few rodent droppings present in cabinetry right of chest freezer.
Correction: Use approved methods for pest control. Clean to remove droppings.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Spray cleaner stored with food equipment in cabinet above coffee maker.
Correction: Corrected. Store chemicals separate from food and food contac surfaces.
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01/06/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Non-Food Contact Surfaces
Observation: The following non-food contact surfaces need to be cleaned:
-Gaskets of chest freezer
Correction: clean
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10/05/2011 | Routine | |
All temperatures are internal unless otherwise noted
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Interior bottom surface of end cabinet with paper products has surface peeling
Correction: Repair
- Non-Food Contact Surfaces
Observation: Can opener blade dirty
Correction: Clean and maintain
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in kitchen
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair
Observation: Some water damage on ceiling tile in 3 yr old area restroom
Correction: Repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Vent fans in all restrooms need cleaning
Correction: Clean and maintain
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03/09/2011 | Routine | |
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