This is a follow-up inspection to re-check food temperatures in the walk-in cooler, under counter cooler, the main make line make station:
-The walk-in cooler is cold holding foods at 38*F
- The foods in the under counter are cold holding at 38*F
-The foods on the main make station line are cold holding at 33-39*F.
All units were repaired.
No violation noted during this evaluation. | 09/30/2015 | Follow-up | |
This is a follow-up inspection to re-check food temperatures in the walk-in cooler, under counter refrigerator and main line make station:
-Chicken- 44*F in the walk-in cooler near front of unit shelf.
-Spicy Chicken- 46*F, Cheese- 48*F, Cold cut meat- 47*F in the under counter cooler.
-Roast Beef- 44*F, Corned Beef- 45-48*F, Steak- 44*F on the main line make station.
Store foods that are in the walk-in cooler (meats, cheeses and sliced toamtoes) towards the back of the unit unit the unit is capable of cold holding foods at 41*F, or lower. This unit keeps foods at 41*F if placed in the back of unit (coldest part of the unit). Keep foods in this location until unit is repaired.
Place foods in the undercounter refrigerator on ice or use 4 hr time control, or relocate. Operator said foods will be place din the walk-in cooler.
Use time control for foods on the main line make station that do not stay at 41*F, or lower. Track times. Discard after 4 hrs.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following foods are cold holding at improper temperatures: 1) Milks in milk display- 59-60*F 2) steak in containers- 45*F, corned beef- 44*F in walk-in cooler 3) chicken in containers- 47*F, ham- 46*F, turkey- 45*F and salami- 47*F on the main make line 4) Chicken-47*F in the undercounter refrigerator
Correction: Milks are to be discarded and no milk or other potentially hazardous foods can be stored in the beverage display in the dining area. Many foods in the walk-in cooler are at proper temperatures but those foods are located in the back, this unit was open for an extended period of time during a delivery recently and foods near the front were not able to maintain proper temperatures. Do not leave door open during deliveries, allow the door to shut while putting foods away and keep potentially hazardous foods that require temperature control near the back and vegetables towards the front. The foods on the main make line are not able to keep temperature during busy times and the foods are over stacked in containers, the foods must be relocated to another unit, unless time control is to be used. Operator said they will use time control until it is repaired. The chicken in the undercounter refrigerator is being pulled out often and is not able to maintain proper temperatures. It is recommended that time control or be used.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Beverage dispenser nozzles are not being washed rinsed and sanitized daily and a few nozzles were observed soiled.
Correction: Clean the surface at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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09/29/2015 | Follow-up | |
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* (repeated violation)
Observation: The following foods are cold holding at improper temperatures: 1) Milks in milk display- 59-60*F 2) steak in containers- 45*F, corned beef- 44*F in walk-in cooler 3) chicken in containers- 47*F, ham- 46*F, turkey- 45*F and salami- 47*F on the main make line 4) Chicken-47*F in the undercounter refrigerator
Correction: Milks are to be discarded and no milk or other potentially hazardous foods can be stored in the beverage display in the dining area. Many foods in the walk-in cooler are at proper temperatures but those foods are located in the back, this unit was open for an extended period of time during a delivery recently and foods near the front were not able to maintain proper temperatures. Do not leave door open during deliveries, allow the door to shut while putting foods away and keep potentially hazardous foods that require temperature control near the back and vegetables towards the front. The foods on the main make line are not able to keep temperature during busy times and the foods are over stacked in containers, the foods must be relocated to another unit, unless time control is to be used. Operator said they will use time control until it is repaired. The chicken in the undercounter refrigerator is being pulled out often and is not able to maintain proper temperatures. It is recommended that time control or be used.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Beverage dispenser nozzles are not being washed rinsed and sanitized daily and a few nozzles were observed soiled.
Correction: Clean the surface at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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09/28/2015 | Risk Factor | |
All food temperatures taken were internal. A few floor tiles are missing under the drive thru make table.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a condition that prevents necessary maintenance and easy cleaning: end caps missing to shelving unit by door and the bain marie cold holding table has a kick plate hanging from the bottom that is not sealed to the floor and a gap exists that food and debris goes under and is not accessible for cleaning.
Correction: Repair or replace to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
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03/27/2015 | Routine | |
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The broccoli soup (at 122*F) was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria before hot holding it in the steam well.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165°F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. If food is commercially packaged and as long as it is not a leftover it should be reheated to 135*F before being held in the steam well and offered to customers. Do not serve soups to the public until it is properly reheated.
- 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
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: A strainer with peppers in it was sat in the sink that the sanitizer and detergent dispense into.
Correction: Food should not be stored in the sink that chemicals dispense into.
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11/21/2014 | Risk Factor | |
This follow-up inspection is being conducted to ensure foods in the walk-in cooler and drive thru make table are cold holding at proper temperatures. All units are now cold holding foods at the correct temperatures. The beverage display is unable to cold hold the milk at proper temperatures, so it is being placed in the walk-in cooler.
- Person in Charge (repeated violation)
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.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers used to shake onto subs up front.
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.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the undercounter refrigerator or placed in the make station refrigerated tops.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Fixed Equipment, Elevation or Sealing (repeated violation)
Observation: There are floor mounted cabinets up front that are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
Correction: Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged:
>>Clean dish metal storage shelving unit rusting
>>A few pole caps are missing to the top ends of the metal storage racks
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under the front counter cabinets and floors under the chemical storage rack are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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07/21/2014 | Follow-up | |
All food temperatures taken were internal. The walk-in coolers cold holding temperatures are a concern, as well as the coca-cola display cold holding temperatures. The person in charge reported the foods can not stay at proper cold holding temperatures in the walk-in cooler because the cooler is opened so much and the coca-cola display needs to be serviced. A follow-up inspection will be conducted within the next 10 days. Milk in the coca-cola display will be re-located.
- Person in Charge (repeated violation)
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.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers used to shake onto subs up front.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shredded cheese (47°F), sliced cheese (48°F), turkey (47°F) and tuna (47°F), Milk (45-47°F) in the walk-in cooler are cold holding at improper temperatures. The turkey (47°F), tuna (50°F), roast beef (45-47°F), and tomatoes (45°F) and the drive thru make table are cold holding at improper temperatures. The milk (52°F) in the customer self service display refrigerator is cold holding at improper temperatures (this unit was recently stocked according to employees).
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the undercounter refrigerator or placed in the make station refrigerated tops.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Fixed Equipment, Elevation or Sealing
Observation: There are floor mounted cabinets up front that are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
Correction: Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged:
>>Clean dish metal storage shelving unit rusting
>>A few pole caps are missing to the top ends of the metal storage racks
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: The large platter tops and coffee single service lids are not stored inverted.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under the front counter cabinets and floors under the chemical storage rack are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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07/10/2014 | Routine | |
All food temperatures taken were internal.
- Person in Charge (corrected on site) (repeated violation)
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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the metal storage racks by three compartment sink and the racks in front of walk-in freezer/refrigerator have 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.
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02/06/2014 | Routine | |
All temperatures are internal unless otherwise noted.
- Temperature Measuring Devices
Observation: There is no thermometer in the under counter reach in at the front line.
Correction: Provide a thermometer.
- Equipment - Good Repair and Proper Adjustment
Observation: There are two in use levered scoops that are missing their end caps.
Correction: Replace.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: The dumpster area enclosure has excessive garbage and other debris.
Correction: Clean.
- Hand Drying Provision (repeated violation)
Observation: The back handwashing sink does not have paper towels.
Correction: Provide paper towels at all handwashing sinks.
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03/04/2013 | Routine | |
all food temperatures observed are internal.
2013 permit issued
- Person in Charge
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--specifically the 5 organisms that are readily tranferred to food through an infected employee.
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.
- Food Storage Containers - Identified with Common Name of Food
Observation: Spray bottle of water is not labeled.
Correction: Label the contents.
- Utensils - In-Use - Between-Use Storage
Observation: Plastic cup used to dispense bread topping is stored in the food contents.
Correction: Provide a handled utensil or cup to dispense food and store the handle out of the food contents.
- Cooling Methods
Observation: Top portions of ham and container of meat trio on main barie are not capable of cooling back to 41*once removed from bain for restocking.
Correction: The bain marie is not designed to cool food back down to 41* once the containers have been removed and placed on the prep table for restocking. Advised staff to discard top of ham and container of meat trio if contents have not been consumed by 6 pm (as they were restocked at 2 pm).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Containers of tuscan chicken in the walk-in cooler are cold holding at improper temperatures (43-45*).
Correction: These items are stored right by the door of the walk-in cooler. Advised to store closer to the rear of the unit since it is very warm at the front of the unit--the door is constantly opened and closed during peak business hours.
- Equipment - Fixed Equipment, Elevation or Sealing (repeated violation)
Observation: The floor mounted front cabinet and bain marie are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
Correction: Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration--it was too strong at 400 ppm.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. Corrected by diluting solution to appropriate concentration.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: End caps missing to two levered scoops.
Correction: Once the end caps are missing, the handle is no longer easily cleanable. Replace the end caps or the whisks.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: The dumpster is rusted through on the bottom right side.
Correction: Contact waste management company to provide a dumpster that is in good repair.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Paper towels not provided at the hand sink next to the three compartment sink.
Correction: Corrected. Ensure all hand sinks are stocked with a supply of paper towels.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor not clean below oven.
Correction: Clean.
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11/20/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed a food employee with his gloved hands open the under-counter refrigerator, pick up a bag of lettuce, empty the lettuce into a food pan, then re-open the refrigerator and then using the same gloves began to handle food in order to prepare a sandwich for a customer.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Food Storage - Clean and Dry Location
Observation: Observed sausage patties stored on the floor in the walk in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces are not clean:
1) top of the tea brewer
2) shelving right of main bain motor
Correction: clean
- Physical Facilities in Good Repair
Observation: Small section of floor around hot water heater damaged.
Correction: Replaced damaged tiles.
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06/18/2012 | Routine | |
All food temperatures observed are internal.
Undercounter refrigerator currently out of service and therefore not in use.
- Food Preparation (corrected on site)
Observation: Colander of sliced jalepenos in the three middle sink basin is subject to environmental sources of contamination during preparation and then stored on drainboard next to the hand sink.
Correction: Do not prepare/drain/store food in the three compartment sink basins while the sink is used for washing food equipment. Discontinue storing food on the drainboard next to the hand sink since it is subject to splash contamination. Protect unpackaged food from environmental sources of contamination during preparation.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometer not located at the front of the display refrigerator.
Correction: Relocate or provide a thermometer at the FRONT of the display refrigerator by the door.
- Equipment - Fixed Equipment, Elevation or Sealing
Observation: The main bain and front counter cabinetr equipment are not properly sealed to the floor. A cleaning hazard exists.
Correction: Seal/caulk/grout the base of the bain and cabinetry to the floor.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment are in poor repair:
1) walk-in cooler door gasket torn
2) end caps missing on poles supporting bottled soda rack
Correction: Maintain the equipment in good repair.
- Equipment and Utensils - Good Repair and Calibration
Observation: End cap missing on handle of levered scoop.
Correction: Replace the end cap or replace the scoop since the handle can no longer be easily cleaned.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) top of the tea brewer
2) shelving right of main bain motor
Correction: Clean.
- Equipment and Utensils, Air-Drying Required
Observation: Food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Hand Drying Provision (corrected on site)
Observation: Paper towels not provided at back hand sink.
Correction: Corrected. Ensure a supply of paper towels is provided at all hand sinks.
- Physical Facilities in Good Repair (repeated violation)
Observation: 1) Small section of floor around hot water heater damaged.
2) Floor drain cover not in place in curbed mop sink.
Correction: Replace damaged tiles or properly seal and secure the floor drain cover in place.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Minimal debris on floor below baking center.
Correction: Clean.
- Mops - Drying Mops
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.
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01/26/2012 | Routine | |
all food temperatures observed are internal.
- Person in Charge (repeated violation)
Observation: Hampton Certified Food Manager certificate not posted.
Correction: Post in public view.
- Food Storage - Clean and Dry Location
Observation: Box of Fuze tea bags stored directly below drain line inside beverage cabinet.
Correction: Relocate the tea since drain lines have the potential to leak/drip.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The potentially hazardous foods (phfs) are cold holding at improper temperatures on the main bain:
1) egg white 45*
2) turkey --top stack 46*
3) roast beef--top stack 44*
4) seafood salad--43-45*
Correction: Cold hold phfs at or below 41*. Product stacked to or a little above the cambro fill line. Discontinue overstocking product to ensure product holds at or below 41*. Top portions relocated.
- Temperature Measuring Devices
Observation: Thermometer not provided at the FRONT of the beverage display refrigerator.
Correction: Relocate or provide a thermometer inside the unit at the FRONT by the door.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Coating eroding on two racks inside the undercounter refrigerator.
Correction: Repair/replace the racks to provide a smooth, easily cleanable, and non-absorbent surface.
- Equipment and Utensils - Good Repair and Calibration
Observation: End cap missing on one of the levered scoops.
Correction: Replace the end cap or replace the scoop since it is no longer easily cleanable.
- Non-Food Contact Surfaces
Observation: The non-food contact surface is not clean:
1) floor fan cover dusty at front line
2) undercounter refrigerator door gasket
3) shelves below both bains, especially around the motors
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Case of cup lids stored on the floor.
Correction: Store the lids elevated up off the floor.
- Kitchenware and Tableware (repeated violation)
Observation: Unwrapped stir sticks were provided at the consumer self-service counter.
Correction: Provide wrapped stir sticks or an approved dispenser for stir sticks at the consumer self-service counter to prevent consumer contamination of multiple stir sticks.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the restroom handsinks.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: The physical structures are in poor repair:
1) gap(s) exist around hot water heater-floor
2) floor drain cover not in place in curbed mop sink
3) cove molding loose at mop sink
Correction: 1) Eliminate the gaps around the water heater
2) secure the floor drain cover in place
3) secure the cove molding to the wall
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The physical structures are not clean:
1) floor below baking center and bread box #1
2) ceiling tiles above hand sink-three compartment sink area
Correction: Clean.
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09/26/2011 | Routine | |
All food temperatures observed are internal.
- Person in Charge
Observation: Certified food manager certificate not posted in public view and is expired.
Correction: Renew with the Hampton Health Department ($10) and post the current certificate in public view.
- Food Storage - Clean and Dry Location
Observation: Case of egg rounds stored on the walk-in freezer floor.
Correction: Store food elevated up off the floor at least 6 inches.
- Thawing (corrected on site)
Observation: Two cases of roast beef are observed thawing at room temperature on the food rack.
Correction: Corrected. Use approved methods for thawing such as in the refrigerator or under running water in which the temperature does not exceed 70*F.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The microwave and table top oven counters are not spaced in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
Correction: Space the unit to allow access for cleaning along the sides, behind, and above or space the unit so that it is not more than 1/32 inch away from adjoining equipment, walls, and ceilings to minimize the need for cleaning.
- Equipment - Fixed Equipment, Elevation or Sealing
Observation: The pick up window bain marie is not elevated off the floor at least 6 inches or sealed to the floor. A cleaning hazard exists.
Correction: Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Install casters 2. Elevate the equipment to a minimum of 6 inches off the floor 3. Seal the equipment to the floor
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Plastic coating eroding on the shelves inside the undercounter refrigerator.
Correction: Resurface/replace the shelves as they become more worn to facilitate cleaning.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Sliced pepper containers reused for food storage.
Correction: Once the original contents have been emptied, discard the container. Provide approved multi-use containers for food storage.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: At least three soda nozzles at the pick up window soda machine are not clean.
Correction: Clean and sanitize.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) below and around the main bain compressor/motor
2) top of bread box
3) walk-in freezer door gasket
Correction: Clean.
- Kitchenware and Tableware (repeated violation)
Observation: Unwrapped stir sticks were provided at the consumer self-service counter.
Correction: Provide wrapped stir sticks or an approved dispenser for stir sticks (such as sugar shaker) at the consumer self-service counter to prevent consumer contamination of multiple stir sticks.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handsinks used by food employees (see both restrooms).
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing sinks used by food employees.
- Physical Facilities in Good Repair
Observation: The floor drain cover in the mop sink is not secured in place.
Correction: Install the floor drain cover and secure.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor between the microwave and table top oven counters
2) floor below baking center
Correction: Clean.
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02/28/2011 | Routine | |
All food temperatures are internal. Repair man onsite to address ice build up in walk-in freezer. Per tech, there was a hole in the drain pan which was causing ice to build up during defrost cycle. 2011 permit issued
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Commercially prepared meatballs in sauce not properly reheated so that all parts are 135*.
Correction: Corrected. When reheating potentially hazardous foods in the microwave oven, ensure that the food is rotated or stirred, covered, and allowed to stand covered two minutes after reheating so all parts are heated to at least 135*. Product was stirred and covered and all parts brought up to above 140*.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometer not provided inside the front undercounter refrigerator.
Correction: Provide a thermometer inside the unit at the front by the door.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket(s) are split/torn on the undercounter refrigerator.
Correction: Repair/replace the gaskets.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) the undercounter refrigerator door gaskets
2) the surface around the main bain maire compressor/motor is not clean
Correction: Clean.
- Kitchenware and Tableware
Observation: Unwrapped stir sticks provided at the self service counter.
Correction: Provide individually wrapped stir sticks or an approved dispenser (such as a sugar shaker) to protect the stir sticks from consumer contamination.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: The floor-wall junctures are not sealed behind the soda syrup rack.
Correction: Seal the floor-wall junctures.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at both restroom handsinks.
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: Light bulbs burned out at the three-compartment sink and mop sink.
Correction: Replace the bulbs.
- Physical Facilities in Good Repair (repeated violation)
Observation: Cove molding is loose at front counter between baking center and bain.
Correction: Secure the cove molding to the wall.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor is not clean below the baking center.
Correction: Clean.
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11/03/2010 | Routine | |
All food temperatures observed are internal.
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves while worn during multi-tasked food preparation (employee came from front counter with gloves on, entered walk, and began opening stock).
Correction: Discard gloves when changing tasks. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following potentially hazardous foods (phfs) are cold holding at improper temperatures:
1) egg white omelette--top stack--52*
2) hash browns--top--at least 50*
3) various deli meats--top stack 44-45*
Correction: Cold hold phfs at or below 41*. Discontinue overfilling/overstacking the containers with product to ensure both top and bottom stack cold holding at or below 41*. Limit amount of eggs put out on bain.
- Temperature Measuring Devices
Observation: Thermometer in the display refrigerator is located at the back of the unit.
Correction: Relocate or provide a thermometer at the FRONT of the unit.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) storage rack adjacent to the walk-in cooler is beginning to corrode
2) undercounter refrigerator door gasket torn
3) plastic coating eroding on rack(s) in undercounter refrigerator
4) ice build up observed in the walk-in freezer along back side floor
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning and proper operation.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Several soda nozzles at the self service beverage counter are not clean.
Correction: Clean and sanitize.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) prep table shelf in back area
2) walk-in freezer door gasket
3) area around main bain fan/motor unit
Correction: Clean.
- Kitchenware and Tableware
Observation: Unwrapped stir sticks were provided at the consumer self-service counter.
Correction: Provide wrapped stir sticks or an approved dispenser (e.g. sugar shaker type holder which dispenses stir sticks one at a time) for stir sticks at the consumer self-service counter to prevent consumer contamination of multiple stir sticks.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster door left open.
Correction: Maintain dumpster doors and lids closed when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: The floor-wall juncture is not sealed below the soda syrup rack.
Correction: Seal the floor-wall juncture.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) cove molding loose in several areas
Correction: see around display refrigerator, right of baking center, in kitchen, and women's restroom
2) back door frame
3) small area of floor tile grout eroding at front baking/bread area
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors are not clean:
1) between the microwave and table top counters
2) below the back storage racks
Correction: Clean.
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07/15/2010 | Routine | |
Restaurant representatives - add corrected or new information about Subway #26330, 1807 E Pembroke Ave., Hampton, VA 23663 »