All food temperatures taken were internal unless otherwise noted. Time policy in place. Food in make table will be discarded after six hours.
- Hair Restraints - Effectiveness
Observation: Employee observed preparing food without proper hair restraint.
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
- Thawing (corrected on site)
Observation: Improper methods used to thaw fish. Fish was thawing in handsink.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sour cream 45*F in display case was cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in food preparation area was blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove food preventing its use.
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12/14/2015 | Routine | |
All temperatures taken were internal unless otherwise noted.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Employee without beard restraint preparing food.
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 - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Crab cake batter 50*F, fish 53*F, fish 45*F, burger patty 47*F, cheese 43*F, butter 53*F, and whip cream 62*F were 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 (repeated violation)
Observation: Missing thermometers in most refrigeration units.
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.
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08/19/2015 | Other | |
All food temperatures taken were internal unless otherwise noted.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.Employees touching lettuce and vanilla wafers without gloves.
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
Observation: Unlabeled food containers.Unlabeled oil, food and spice containers in the facility.
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 - Hot Holding* (corrected on site)
Observation: Meat sauce 112*F at steam table hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Potato salad 44*F,cream cheese 44*F, cheese 44*F,BBQ 45*F, whip cream 53*F were cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Tuna provided on the menu board, table tent or brochure 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cloth used as a liner on counter under food equipment.
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 (repeated violation)
Observation: Missing thermometers in a few refrigeration units.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Handsink in employee rest-rooms was not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the make table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station near the make table was being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Toilet Room Receptacle Covered (repeated violation)
Observation: Missing a covered refuse container for the disposal of feminine napkins in the rest-room.
Correction: Install a covered refuse container for the disposal of feminine napkins in the rest-room .
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures were not maintained in good repair:
>>Wall adjacent to handsink in kitchen was peeling and flaking paint.
>>Small holes in kitchen walls
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/08/2015 | Routine | |
All temperatures were taken internally unless otherwise noted. The kitchen manager mentioned that the owner bakes bread pudding at home and then brings it to the establishment for resale. 12 VAC 5-421-270 Food Prepared in a private home shall not be used or offered for human consumption in a food establishment unless the home kitchen is inspected and approved by the Virginia Department Of Agriculture and Consumer Services.
- 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.
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: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, and before donning a new pair of gloves.
Correction: Instruct food employees to clean their hands before donning a new pair of glvoes.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Potato salad 51*F, Shredded cheese 51*F, Blue cheese 53*F cold holding in the make table at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the Tuna that may be served raw and/or undercooked.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Rest-room handsink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the make table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the mounted can opener was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of can opener 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the kitchen is being used as a dump station. (Ice was observed in the sink)
Correction: The handwash facility identified above is to be used for washing hands only.
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02/03/2015 | Routine | |
All food temperatures taken are internal unless otherwise noted.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employees are eating and drinking from an uncovered container in a restricted area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw hamburger stored over raw fish in reach-in unit
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: (CORRECTED DURING INSPECTION):The following foods were cold holding at improper temperatures :
Tomatoes 53*F, Blue Cheese 53*F and Cheddar Cheese 45*F
Correction: Relocated food to a refrigeration unit that was capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the dessert 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.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Handsink not adequately sealed to adjoining equipment or walls.
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 following equipment was observed in a state of disrepair and damaged:
>>Soap dispenser in the kitchen was not secured to the wall.
>>Gaskets on a few refrigeration units were damaged.
>>Sandwich unit ambient air temperature noted at 57*F .
Correction: Repair all equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The following surfaces of the equipment was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
>>Interior of ice machine was soiled.
.
.
Correction: Clean the surface of equipment 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the kitchen was being used to clean equipment and utensils.
Correction: The handwash facility identified above is to be used for washing hands only
- Toilet Room Receptacle Covered
Observation: There was no covered refuse container for the disposal of feminine napkins in the restroom .
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Lighting, Intensity (repeated violation)
Observation: One set of lights were burned out/ not working in the kitchen.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair
Observation: The following physical structures were not maintained in good repair:
>>Small holes in a few walls of the facility.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/26/2014 | Routine | |
All temperatures are internal unless otherwise noted. 2013 Permit issued at time of inspection
- Person in Charge (repeated violation)
Observation: Establishment lacks a Hampton Certified Food Manager
Correction: Upon receipt of certificate register with this office
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Sink restroom seal/caulk cracked
Correction: Reseal/caulk
- Equipment - Cutting Surfaces
Observation: Sandwich prep cutting board scratched stained
Correction: Resurface or replace
- Lighting, Intensity
Observation: Light out single door fridge
Correction: Restore to operational
- Employee Accommodations, Designated Areas
Observation: Employee drinks stored in multiple fridges/freezers
Correction: Store in single location at bottom of unit
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07/10/2013 | Routine | |
Note: No food at time of inspection. Make sure all items are cleaned and in place before opening,
This inspection is to act as a permit due o expire on or about 7/12/13.
- Person in Charge
Observation: There is no Certified food manager
Correction: Upon completion of course register certificate with this office
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Seal/caulk handsink kitchen is cracked/broken
Correction: Reseal/caulk
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06/12/2013 | Pre-Opening | |
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