All food temperatures taken were internal.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) lettuce 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken (44,47,48*F) and cod (45*F) cold holding at improper temperatures in the breader station refrigeration unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below or use 4 hour time control for food safety. The operator said that they will use a 4 hour time control for food safety until the unit is repaired. Ensure time is visibly tracked for foods that are on time control (Ex. written, timer, time label etc.)
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: The temperature measuring device in the cookline make tables was not properly located in the coldest part of the unit.
Correction: Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: The rubber handles of tongs are deteriorating preventing effective maintenance and easy cleaning. The rubber could also fall off into food.
Correction: Discard, replace or repair the tongs to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: the three cutting boards along the make tables had a layer of build-up/residue on the food contact surface, the beer guns at the bar had debris in the nozzles, the coffee dispenser nozzle had built of residue.
Correction: Clean and sanitize these surfaces for food contact. The cutting boards were replaced during the inspection. Ensure cutting boards are wiped down with sanitizer every 4 hrs. Frequent cleaning of cutting boards will keep old food residue from building up on the surface. It is suggested that scrubbing them with a bristle brush and possibly using chlorine sanitizer to sanitize the cutting board surface will reduce build-up and staining as well.
- 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 at the bar's three compartment sink.
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. Dishes were rewashed using sanitizer.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the first bar hand sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: The grout in between kitchen floor tiles is deteriorating (one spot at bar as well).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: A wiping cloth bucket was stored under a prep table in contact with/next to a open container of cooked bacon. This improper storage practice can lead to the cross contamination of the bacon when the employees take out the cloth and squeeze it, or when they are placing the cloth back into the bucket, the bacon is subject to splash from the chemical sanitizer.
Correction: Containers of chemicals must be located in an area that is not above or with food, equipment, utensils, linens or single service items. The bacon was discarded and will no longer be placed next to the wiping cloth bucket.
|
09/01/2015 | Routine | |
all food temperatures observed are internal unless otherwise noted.
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 such as torn door gaskets, wet stacking, and improper backflow prevention at mop sink (ensure the water faucets are turned off OR install a double check valve with a vent on the faucet fixture in which the y valve would then screw onto). Inspection much improved from last ROUTINE evaluation (last routine WAS in satisfactory compliance with state food regulations). Many GRPs addressed. Continue to maintain in sanitary condition.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Potentially hazardous/time-temperature control for safety foods (phf/tcs) are cold holding at improper temperatures: 1) Breading table: top layer of chicken 45*, top layer of fish 48* (both on rail), calamari/squid (inside unit) 51* 2) top layer mozzarella cheese on fry make table (mt) rail 50* 3) mozzarella cheese on grill mt 46*.
Correction: Corrected. Cold hold phf/tcs foods at or below 41*.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Service station, bar, and kitchen handsink (adjacent to dish machine) do not have hot water at least 100*.
Correction: PIC stated plumber has been called to address. All other hand sinks and sinks registering >100/110*.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: Hand wash signage not posted at service sink.
Correction: Post.
|
03/13/2015 | Risk Factor | |
all food temperatures observed are internal. Excellent hand washing observed.
Once vacuum packaged fish are removed from the freezer the pouch must be cut open or the fish shall be removed from the pouch.
The interior door of the storeroom is scored.
A rack of clean glassware was observed stored below the dish room hand sink--discontinue storing clean glassware where they may become contaminated by splash or leaky drain pipes.
Advised PIC and kitchen manager to obtain documentation from food supplier stating the steaks received are either whole-muscle intact steaks OR that they have been mechanically pinned, injected, or jacquarded.
- 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. PIC and new kitchen manager present could not locate Greene Turtle's policy or describe the 5 reportable illnesses. EHS to provide guidance documents upon return but did advise both PIC and Kitchen manager that policy provided by Hampton Health Department is posted in two locations of the kitchen.
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. EHS to provide guidance documents upon return but did advise both PIC and Kitchen manager that policy provided by Hampton Health Department is posted in two locations of the kitchen.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use--utensils stored in sanitizer solution.
Correction: Discontinue storing in-use utensils in a sanitizer solution. 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.
- Critical: Cooling* (corrected on site)
Observation: Grape tomatoes, cut this morning around 11 am) and mixed into coleslaw did cool to 41* within 4 hours of cutting.
Correction: Corrected by discarding. Cool potentially hazardous/time-temperature control for safety (phf/tcs) foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. When left whole, the tomatoes are not considered a phf/tcs food. PIC stated they would cut the tomatoes per order.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Batter (44-47*), raw fish (47*) and raw chicken tenders (51*) on the breading table and fresh mozzerella cheese (53*) on the fry make table are cold holding at improper temperatures.
Correction: Cold hold phf/tcs foods at or below 41*. Ice was added to the batter and ice bags were added to fish and chicken tenders. The mozerella cheese was stacked too high in the container stored on the fry make table rail and was discarded. Discontinue overfilling the pans on the rail--it was filled past the "fill line" in the pan.
- Temperature Measuring Devices
Observation: Thermometer not provided in the fry make table.
Correction: Provide a thermometer inside the warmest part of the refrigerator, i.e. at the front by the door.
- Equipment Compartments, Drainage
Observation: Water is pooling along the bottom interior of the fry make table.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The following sinks are not sealed to the adjoining walls:
1) dish room hand sink
2) three compartment sink
3) 2-compartment prep sink
4) service station hand sink
Correction: Seal the sinks to the walls since they are exposed to splash and seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment are in poor repair:
1) top of cart at fryer area
2) top of cart in dish room
3) oven cover plate not installed
4) locker legs corroded
Correction: Maintain equipment in good repair and proper adjustment.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets are in poor repair:
1) grill make table
2) char grill refrigerator drawers
3) breading make table
4) fry reach-in freezer
5) walk-in cooler
Correction: Repair/replace the gaskets.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the grill make table, steam well table, fryer make table, and the cutting board at the bar by the juicer 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 and Utensils - Good Repair and Calibration (repeated violation)
Observation: Several tong handles are in poor repair.
Correction: Repair/replace utensils.
- Equipment and Utensils, Air-Drying Required
Observation: Food pans on rack and glasses at service station 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Service station hand sink used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not tight fitting. and/or provided with a self- closing door--the door was open at time of evaluation.
Correction: Provide toilet room door that is tight fitting. Ensure the self closing devices are operational. 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.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees, see: service station hand sink and bar hand sink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Toxics - Separation of Toxics
Observation: 3 bulk gallon containers of degrease were stored with aluminum foil and case of ketchup in the storeroom.
Correction: Corrected. Store chemicals physically separate and/or BELOW food, food contact surfaces, and equiment.
|
08/11/2014 | Routine | |
food temperatures observed are internal.
Discussed with operator:
1) although not in current food regulations, cryo packaged fish removed from freezer to thaw shall either be removed from cyro package completely or bag to slashed/cut
2) provide documentation from supplier regarding steaks injected or pinned. Operator recalled that the steaks are injected with a solution which would be considered "comminuted" i.e. if steak is injected or tenderized and guest orders well done, it needs to reach a minimum internal temperature of 155* to be considered properly cooked and free of disease causing bacteria.
Operator was beginning line checks at time of evaluation. It was discovered by operator that the grill side make table was unplugged during cleaning prior to my arrival. I took internal temperature of mozzerella at 46* and ambient air 50-60. At end of evaluation, unit was observed at or below 41*.
- Person in Charge
Observation: Facility lacks a Hampton Certified Food Manager (CFM).
Correction: Register candidate's ServSafe certificate with the Hampton Health Department and post the Hampton Certificate in public view. There is a $10 registration fee. Office hours are 8 am to 4:30 Mon-Fri. closed 12-12:30 pm daily.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Employee handled raw fish with gloved hands, used same glove hands to use seasoning shaker, removed gloves and put new gloves on to continue handling food.
Correction: Corrected by advising employee that gloves to be removed after handling raw fish and hands to be washed prior to putting on new gloves to handle food. Of concern is shaker handle is now contaminated with raw animal product. Manager did label shakers "raw".
- Temperature Measuring Devices
Observation: Thermometer not provided inside the breading station refrigerator.
Correction: Provide a thermometer inside the unit at the front by the door.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following are not sealed to the adjoining walls:
1) hand sink adjacent to dish machine
2) dish machine drainboards
3) service staiton hand sink
Correction: Seal the sinks to the walls since they are exposed to splash and seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: Door gaskets are torn/split:
1) walk-in cooler
2) one drawer gasket
3) reach in freezer
Correction: Repair/replace.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service cups stored below ice well drain line at bar cabinetry closest to entry.
Correction: Discontinue storing single service direclty below waste drain lines due to potential leakage.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Stack of single use souffle cups in container at cookline stored unprotected.
Correction: Store the cups inverted or in an approved covered container.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Backflow prevention device is not provided at the hose bibb at the mop sink (sprayer hose attached to hose bibb, atmospheric pressure device is not sufficient.
Correction: Corrected. Install backflow preventer on hose bibb.
- Plumbing System Maintained in Good Repair
Observation: Bar hand sink (closest to service station) is slow to drain.
Correction: Restore sink to proper operation.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (bar and service station).
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Box of straws stored with chemicals at and numbered mug stored with stainless steel cleaner at bar.
Correction: Corrected by relocation. Store chemicals physically separate from food, utensils, equipment, linen, and single service.
|
01/28/2014 | Routine | |
cryogenic packaged raw frozen fish filets must be cooked frozen OR have the package slightly opened to introduce oxygen to the product during thawing and holding
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: observed bar tender placing citrus on glass with bare hands
Correction: asked employee how citrus was placed on glass and was told with my fingers .
Told employee they must use suitable utensil to place onto glass ( cocktail skewer or tongs ) or they must use food service gloves
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: observed carton of whole shell eggs in the wait upright refrigeration unit uppe shelves and
observed stacks of dessert portions sitting one on atop of another
Correction: eggs are to be stored physically lower than ready to eat product -store on lower shelf
do not stack portions of product one on atop of another without a food grade cover to seperate
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: observed cook take raw hamburger in gloved hand and place onto grill . Then went to bread bun and handled without removing gloves in contact with the raw hamburger
Correction: advised employee and manager on duty that employees must remove gloves once in contact with a raw product before handling utensils ( spatulas / tongs ) or ready to eat product ( breads ) They must remove gloves and wash hands and put on new gloves prior to handlling ready to eat product . Recommend use of tongs / spatulas designated for raw product contact to remove raw protein from refrigeration drawer units . Maintain a seperate set of utensils for the grilling of items / removing items from grill .
WASH -RINSE and SANITIZE in use utensils every 4 hours ( 3 pm -- 7 pm and close )
- Critical: Reheating for Hot Holding* (corrected on site) (repeated violation)
Observation: observed marinara which needed reheating on steam line at 96-130 &observed marinara on steamline which needed to be reheated at 120-154
Correction: advised manager and cook that product had not been properly reheated . Instructed that all items on the steamline ( except the bacon which was being cooked at time of inspection ) to return to the stove / grill and be reheated to > =165 degrees . USE A DIGITAL THERMOMETER to insure proper reheating ( check mulitple parts of the contents)
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: container of corn salsa made with fresh tomatoes in sandwich prep did not have date label and ham chub cut in 1/2 on 12/20 /12 did not have a date label as to open date or use date
Correction: all ready to eat products are to be labeled with the date made / sliced / opened or the use by date which cannot be more than 7 days after being made / sliced / opened
- Critical: Food Contact Surfaces - Cleanability*
Observation: seasoning shaker plastic lid is cracked /split
dicer blade teeth are missing
Correction: replace damaged lid and dicer part
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: 3 compartment sink and handsink adjacent the sealant is split/ seperated / loose
2 compartment sink and wall sealant is seperated / removed at edges
employee restroom handsink sealant is seperated at wall
Correction: reseal all sinks with the adjacent walls in a smoothly seamed manner
- Equipment - Good Repair and Proper Adjustment
Observation: >> gasket split modestly upright freezer
>> powder coat shelving of the salad - fry and sandwich prep refrigeration units are worn / peeling
>> bar cabinetry stain is worn
>> trash can dome at dirty dish drainboard is cracked / split
>> hot cook apron is split / torn
Correction: >> monitor freezer gasket -- if split worsens replace it
>> replace or resurface salad- fry and sandwich prep refrigeration shelving where powder coat worn
>> resurface bar where surface is worn
>> replace trash can dome
>> replace cook's hot apron
- Equipment - Cutting Surfaces (repeated violation)
Observation: sandwich cutting boards at prep units / steamline are worn / peeling on corners
Correction: monitor damage. If it worsens the boards will be replaced
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: color coded tongs at the grill and hung over 3 compartment sink are cracking at the handle
Correction: replace tongs once the plastic handles split / crack
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: bake trays have modest carbon encrustation on corners
lemon wedger dirty
Correction: scour the bake pans to remove carbon encrustation
clean lemon wedger
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: several small volumes of to go bowls / souffle cups stored incorrectly
Correction: store with food contact side down . Lids are to be stored with food covering side down
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: bar bottle ice bin ( far ) in the bar the drain is clogged
Correction: cleared at the time of inspection
- Lighting, Intensity
Observation: light out upright freezer
Correction: restore to operation
- Dressing Areas and Lockers - Designation
Observation: observed 2 packs of cigarrettes on shelf over prep table
wait staff purses stored with items for service in the wait station shelving
Correction: personal articles are to be stored in lockers / in the pockets of staff or in desigated locations== example designate one lower shelf for the staff purses/ personal items
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: observed aerosol cannister of RAID in the bar . Staff when asked told me that they apply it
Correction: advised bartender as well as manager that only certified pest control operator can apply insecticide in the building . Thrown out the product
|
12/21/2012 | Routine | |
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: barrel with bags of sugar is not labeled as to contents
Correction: labeled at the time of the inspection
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: use of souffle cups to dispense toppings for ice cream in ice cream chest
Correction: use handled non breakable scoops such as measuring cups and maintain handles upright out of contents
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: employee restroom handsink caulk seperated at the wall
Correction: reseal handsink with wall in a smoothly seamed manner
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >>gaskets split on the upright freezer , salad and sandwich prep refrigeration units and the refrigeration drawers under the grill
>> chef
Correction: s cart ( left of grill ) melted / cracked
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: microwave handle damaged
plastic coated tong seperated / torn
long handled spatula melted
Correction: replace damaged food contact pieces of equipment
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: dicer unit dirty
old labels remaining on " cleaned " containers
Correction: clean and sanitize dicer
remove labels during the cleaning proces .. Manager on duty advised that company has ordered dissolvable labels
- Non-Food Contact Surfaces
Observation: can opener dirty
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: stacks of plastic cups stored on bar top unprotected
Correction: store with plastic sleeves over stack of cups or place stacks in washable container with a rim of an inch
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: storeroom floor wet along back wall
Correction: floor to be mopped or squeegeed after the cleaning of the floor
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
09/06/2012 | Routine | |
determine from supplier if steaks are a whole muscle intact steak . Please fax to me or forward email stating whether or not a whole muscle steak
In the course of the inspection observed pico product that facility has delivered to them . NO u se by date or preparation date is marked on the individual 5 pound tubs or the cardboard box that it is delivered in . I will contact the supplier to determine the use period of the product . Since the product is a fresh chopped tomato product is has a use period . / expiration date . The date should be on the 5 pound tub .Will contact the facility when I have gotten answer from supplier Product was given date of delivery but facility does not know when product made / use period from supplier . The present product must be consummed or discarded by 6-14
In discussion between myself and manager I was told a new menu was being rolled out . Please fax to me menu or email it to me ( to review the consumer advisory as well as to have copy on file )
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: uncovered personal beverage located on work table where food was actively being prepared
Correction: personal beverages are to be non breakable and covered and located only on a lower level so they cannot contaminate an active work surface.
additional comment --Also when an employee takes a drink from personal beverage they must wash hands prior to resumption of food service tasks
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: observed employee handling / dicing fresh tomatoes with bare hands
Correction: when the employee observed my presence immediately went to handsink and then put on a pair of gloves .
Advised manager what I had observed when they entered the prep area. Instucted / translated to employees to throw out tomatoes and start again . ( tomatoes also had not be rinsed prior to dicing )
- Food - Washing Fruits and Vegetables (corrected on site)
Observation: observed employee taking tomato directly out of cardboard shipping box and start to cap
Correction: advised that the tomatoes are to be rinse off and placed into cleaned and sanitized washable container and then prepared .
- Utensils - In-Use - Between-Use Storage
Observation: souffle cup used as a scoop
Correction: scoops are to be non breakable handled items and the handles are to be upright out of contents
- Food Storage - Clean and Dry Location (repeated violation)
Observation: paper towel dispenser for bar handsink located over the ice bin
Correction: relocate the paper towel dispenser so that dripping fingers do not drip into ice
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: returned to kitchen once customers arrived . Chicken breast off grill was 148 degrees at thick portion of the breast
Correction: instructed staff to returned to grill to cook to > + 165 .Asked staff if they have digital thermometer .They have only metal stem thermometer . Need to obtain a digital thermometer and need to use it to take internal temperatures of product
Waited for product to come off grill second time and it was 165 at the thickest portion
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: observed french onion soup that had been placed onto steamline which had not be heated prior to putting on the line .The product was 94-102 degrees IT
Correction: product must be heated to > 135 prior to putting on the steamline .( or reheated to > 165 if previously heated / cooled and being reheated )
Was out on the stove and reheated to > 190 degrees
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: corn salsa pans on toplines of the sandwich and salad prep units were overfilled . Product top half of pans ranged from 45 - 48 at the sandwich prep and from 48 -50 on the salad prep . Both products were portioned earlier in the morning and placed onto the lines . Both lids of the units were open
Correction: maintain corn salsa ( fresh pico base ) at < 41 . Portion the product 1/2 full into the pan and place onto the prep unit topline . Maintain lids closed until cookline busy . Lower half of volume of both pans was < 41
- Temperature - Food Temperature Measuring Devices - Provided
Observation: facility lacks digital thermometers -to taket temperatures of the food
Correction: aquire multiple digital thermometers to take internal food temperatures of thin product ( burgers and breasts and filets )
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: gaskets split several refrigeration doors /drawers
Correction: replace split gaskets
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting board edges worn prep units/ steamline
Correction: monitor damage on the boards .If they worsen they need to be replaced
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: >>wedger unit dirty
>> numerous old labels remaining on " cleaned " containers
Correction: >>clean and sanitze wedger after use -- do not rinse off and place on lower level of work station
> remove all portions of labels on containers during washing
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: glasses observed with moisture between cups
Correction: air dry glasses and containers prior to stacking
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: ice transfer pails located under handsink basink ( sitting on a bread rack on floor ---handsink can be easily used for handwashing )
Correction: relocate ice transfer containers so that splatter contaminaion cannot go into units
- Hand Drying Provision
Observation: paper toweling out at the dish room handsink
Correction: restocked at the time of the inspection
|
06/11/2012 | Routine | |
- Person in Charge
Observation: City of Hampton Food manager certificate not posted in public view ( was told the certificate in frame fell off and frame broken )
Correction: post City of Hampton food manager certificate in public view
- Utensils - In-Use - Between-Use Storage
Observation: ice cream scoop in glass of water
Correction: ice cream scoop cannot be in container of water unless container is mechanically heated or the scoop is in a dipper well ,
- Food Storage - Clean and Dry Location
Observation: ice bin bar has paper towel roll mounted over it
Correction: drippy fingers may pose potential drip contamination into ice , Relocate paper toweling
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: salad prep refrigeration unit topline contents 60 degrees .
Interior contents 50-54 degrees .( at 2:30 )
Correction: salad prep unit was unplugged Topline contents thrown out .
Crab cake and chicken wings inside unit fhrown out . --other
PHF Interior contents were placed on bake trays and placed on speed rack into walk in freezer to cool . Observed line check taken at 11 am which showed contents 32 degrees ( and similar yesterday morning ) Checked contents in freezer at 3:30 and down to IT 41 .
- Food Contact Surfaces - Cleanability*
Observation: ice transfer bucket has hole in base
strainer / sifter mesh damaged
Correction: replace damaged equipment
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >>bar cabinetry surface worn
>> gaskets split grill refrigeration drawers and salad and sandwich prep unit doors
Correction: >>cabinetry is in process of being restained / resealed
>>replace split gaskets
- Equipment - Cutting Surfaces
Observation: >>cutting board bar scored
>>sandwich boards prep refrigeration units and steamer worn on corners
Correction: >>replace cutting board or plane down to smooth surface
>> monitor sandwich boards steamer and prep refrigeration units . If damage to corners worsens need to be replaced
- Equipment and Utensils - Good Repair and Calibration
Observation: yellow handled tongs splitting
Correction: replace damaged tongs
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: interior ice machine dirty
prep table drawer used for misc. equipment dirty
wedger dirty
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned equipment and glasses observed to be stacked wet
Correction: cleaned equipment is to be air dried prior to stacking
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: large plastic bowls on clean equipment rack not correctly stored
>> ice transfer buckets located under rim of handsink wait line
Correction: >>store with food contact side down
>>relocate ice transfer buckets to location where they are not subject to splash from handsink
- Kitchenware and Tableware (corrected on site)
Observation: lack of tongs at the bar condiment ( citrus slices ) organizer to dispense
Correction: tongs restored
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03/14/2012 | Routine | |
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods
Observation: use of non handled cups to dispense salt and pepper
Correction: use handled non breakable utensils as scoops and maintain the handles upright
- Temperature Measuring Devices
Observation: thermometer not present at the door of the salad prep unit
Correction: provide thermometer accurate to 2 degrees by the door
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: employee handsink basin caulk seperating at wall
Correction: reseal handsink with wall in an approved manner
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >>gaskets split doors of salad prep ref,. ( all ) , sandwich prep ref, and upright freezer
>> oven mitt torn
>> bar cabinetry surface worn ( sealed surface )
Correction: >>replace damaged gaskets
>> replace torn / worn oven mitt
>> repair the surface of the cabinetry to restore exterior to smooth , non absorbant and easily cleanable
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: pitcher unit observed in prep corner the nozzle is dirty
Correction: nozzle to be broken apart to individual sections and cleaned and sanitized after use
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned plastic containers clean equipment storage damp between containers since they were not air dried prior to stacking
Correction: air dry container prior to stacking
- Hand Drying Provision (repeated violation)
Observation: paper toweling diepsner not located over the wait line handsink
Correction: mount the paper towel dispenser with toweling over the handsink
- Lighting, Intensity
Observation: upright feezer light is not operational
Correction: restore light to operational
- Dressing Areas and Lockers - Designation
Observation: personal ballcap found in prep utensil drawer
Correction: personal articles are to be stored in locker
- Physical Facilities in Good Repair
Observation: mop curb tiles cracked / damaged at rim
Correction: repair damaged curb tiles or encapsulate with washable - smooth - non absorbant material
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: air returns ladies restroom dirty
Correction: clean returns in ladies restroom ( check men
- Critical: Toxics - Storage of Toxic Containers* (repeated violation)
Observation: WD 40 stored in equipment. / utensil drawer prep corner
boxed cleaners stored over dry goods in storeroom ( sealed dry goods )
Correction: >> cleaners such as WD 40 are to be stored physically seperated and lower than food and equipment . All cleanable product sent to 3 compartment sink and 2 containers of wax paper were thrown out
>> cleaners relocated from being over dry goods to designated chemical storage location
CORRECTED DURING INSPECTION
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11/15/2011 | Routine | |
rethermalization water ( hot water bath ) 190
- Critical: Hands - When to Wash*
Observation: >>observed employee who had handled raw product with gloved hands ( from refrigeration drawers ) remove gloves and put on new ones without washing hands
>> observed employee move up glasses with gloved hands and handle ball cap and failed to wash hands
Correction: >>hands are to be washed after removing gloves prior to putting on new gloves . I STRONGLY ENCOURAGE USE OF TONGS TO REMOVE PRODUCT FROM THE REFRIGERATION DRAWERS
>> hands are to be washed after touching face / glasses / hat
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: personal beverage located above active work surface
Correction: personal beverages are to be in covered =non breakable containers and stored only on lower level
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: observed intact plastic packaging of raw turkey burgers stored with cooked pork
Correction: raw product is to be stored physically seperately and lower than cooked and ready to eat product
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: observed employee handle raw fish and put on cutting board then placed cooked fish filet back on the same cuttting board
Correction: cooked or ready to eat product is not to be placed onto surface that raw product was placed onto
Filet thrown out at the time of the inspection
Emphasized to staff and manager that they have to be careful about cross contamination . This includes things like the knife that would be cutting open cryogenic packaging and then would be used to slice product
- Cloths - Wiping Cloths - Use Limitation
Observation: wiping cloth buckets may not be stored on the floor
Correction: wiping cloth buckets may not be stored on or over an active food service surface . Store only on a lower level
- Food Storage - Clean and Dry Location
Observation: boxed citrus on floor bar walk in refrigeration unit
Correction: store > 6 inches off floor
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: gaskets split refrigeration drawers
oven mitts torn
bar cabinetry surface worn
Correction: replace gaskets
replace oven mitts
resurface bar cabinetry-- repaint or poly
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: dicer dirty
wedger unit dirty
slicer dirty
Correction: clean and sanitize
- Non-Food Contact Surfaces
Observation: can opener dirty
fryer cabinetry interior ledges dirty
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned equipment was wet stacked
Correction: cleaned equipment is to be air dried prior to stacking
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: stock pots / pitchers not inverted clean equipment shelving
fryer lids stored with one edge on floor
Correction: >>cleaned equipment is to be stored with one edge on floor
>> store fryer lids off floor > 6 inches
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: to go plates and bowls stored incorrectly
Correction: to go items are to be stored with food contact or food covering side down
- Hand Drying Provision
Observation: paper toweling at the wait handsinkis not in a dispenser
Correction: paper toweling to be in a dispenser at the handsink
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: WD 40 stored in drawer with wax paper
Correction: WD 40 is considered a cleaner / chemical and should be stored physically seperate and lower than food/ food contact equipment and single service product
ALL spray cleaner bottles to be clearly labeled as to contents
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08/25/2011 | Routine | |
new menu rolled out Monday the 16th . In review of the menus ( dining room and to go ) the dining room menu is correct as to having both the disclaimers and the reminder statements for product offered under cooked .
The to go menu has the correct reminder statement and burgers are identified as cooked to order and the AHI tuna is described in the menu as seared on the outside and rare and moist inside . HOWEVER the steaks available on the menu are not identified ( disclaimer ) as being offered cooked to order > the to go menu needs to be changed . Recommend simply adding the words STEAK AND next to the sentence of burgers cooked to order
- Food Storage Containers - Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: bin with bags of sugar for tea the bags and the bin are not labeled as to contents
Correction: label the bin as sugar or label each bag .
Bin labled at the time of the inspection
- Food Contact Surfaces - Cleanability*
Observation: fryer basket ( s ) the mesh is seperated from the frame
Correction: replace damaged baskets
- Equipment - Good Repair and Proper Adjustment
Observation: left pair of refrigeration drawers under grill the gaskets are split
Correction: replace damaged gaskets
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: plastic coat tong handles are starting to split
Correction: replace split tongs
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: the wedger unit was observed to have food debris in the base / tip
>> the teaspoons in the prep table drawer were not clean
>> labels remaining ( partial ) on cleaned equipment
Correction: clean and sanitize the above equipment
>> remove all portions of labels in the washing operation
- Non-Food Contact Surfaces
Observation: the interior of the nacho prep ref, is wet with accumulating condensate
>> the interior of the convection oven is dirty
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: stock pots and large chefs pan on clean equipment storage stored incorrectly
Correction: store with food contact side down
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: bar mixer gun drainline disconnected from holster
Correction: reconnected at the time of inspection
- Handwashing Cleanser - Availability (corrected on site)
Observation: soap out at the bar handsink
Correction: restored at the time of the inspection
- Hand Drying Provision (corrected on site)
Observation: paper toweling out at the bar handsink
Correction: restored at the time of the inspection
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: floor drain in the bar dirty
Correction: clean
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05/20/2011 | Routine | |
All food temperatures are internal unless otherwise noted.
Note: Consumer advisory stickers for to go menus have been ordered but not received.
- Food Storage Containers - Identified with Common Name of Food
Observation: Sugar container/bin unlabeled
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: opened chub of corned beef in walk in ref, was not labeled with date opened
Correction: label with date package opened
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: damaged spatula present
Correction: thrown out at the time of the inspection
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: Facility could not provide a digital thermometer during inspection
Correction: Provide a tip sensitive digital thermometer
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The splashguard on handsink in dish washing area seal is damaged.
Correction: Reseal
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is in need of repair:
-gasket on 1 door standup freezer is torn
-gasket on salad make table has small tear
-paper towel dispenser at waitress station handsink is broken
-plastic protective wrapper peeling on microwave ovens
Correction: Repair/Replace/Remove
- Equipment and Utensils - Good Repair and Calibration
Observation: long handled spatulas at grill handles are melted
plastic coated tongs plastic is melted / cracked
Correction: replace damaged food service equipment
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: reuse of sav a day
Correction: sav a days are single use only
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: labels / partial labeling remaining on :" cleaned equipment "
Correction: remove labels completely during the wash operation
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Cups at waitress station and clean baking trays on 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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the handsink in the dish washing area are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Lighting, Intensity
Observation: Over head fluorescent light in walk in freezer are out
Correction: Restore overhead lights to operational.
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02/23/2011 | Routine | |
menu has changed since initial opening inspection . Steaks must have sticker / tag like burgers indicating cooked to order ( the old menu had in description cooked to customer personal satisfaction ) .
The to go menus are the old one and they lack burgers as cooked to order . BOTH MENUS ARE TO BE CORRECT as to the required consumer advisory which is 2 parts --- the disclaimer which indicated those items that are cooked to order and the reminder statement ( consumption of ..... ) by the next inspection ( mid to late February )
- Critical: Hands - When to Wash* (corrected on site)
Observation: observed dish employee ( wearing gloves ) go from dish dishes to putting away cleaned dishes out of dish machine without washing hands
Correction: instructed manager as to observation and he instructed kitchen employee to act as translator to instruct dish person that in going from dirty to putting away cleaned dishes the employee is to remove gloves ,wash hands in hot soapy water for > 15 seconds and rinse and paper towel dry then put on new gloves
- Food Storage Containers - Identified with Common Name of Food
Observation: spray bottle with water is not labeled as to conents
Correction: label spray bottle as to contents
- Cloths - Wiping Cloths - Use Limitation
Observation: wiping cloth buckets on floor ( multiple areas )
Correction: wiping cloth buckets are to be on lower level of work tables / on emptied inverted buckets or on caddies . They may not be sitting on floor nor on or over an active work station
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: >> creamers at wait station in poorly set up ice bath 60 degrees
>> contents sandwich prep ref, topline / salad prep topline and upright dessert ref, 42 -44
Correction: >> creamers thrown out . Advised how to properly set up ice bath ( see violation 1450 ) or to maintain creamers in refrigeration unit OR to provide UHT creamers
>> advised CFM to adjust thermometers of upright ref. / sandwich and salad prep ref, units down by 3 -4 degrees so that product temperatures < 41
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: turkey bundles in ref, drawer are not date labeled
Correction: place portions in date bags or place date label on pan that bundles are stored in
- Cooling, Heating, and Holding Capacities
Observation: ice bath for the creamers inproperly set up ( creamers in container > 6 inches deep on pan of ice 1 inch deep )
Correction: in setting up ice bath the ice - water slurry is to surround the volume of the contents ( like the bar ice bath for beer bottles ---good example of a proper ice bath )
- 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. They are to be located at each entry or on each side entry door way These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Good Repair and Proper Adjustment
Observation: upright freezer gasket split
Correction: monitor damage . If split worsens replace the gasket
- Single-Service and Single-Use Articles, Use Limitation
Observation: observed used sav a day returned to table at fryer to be reused
Correction: sav a days are single use only ---reused sav a days are a potential source of allergenic reaction ( anaphylaxis shock )
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: cleaned "containers observed with labels remaining on them
Correction: labels are to be removed during the washing process
- Equipment and Utensils, Air-Drying Required
Observation: glasses at wait station observed wet stacked/ stacked while damp
Correction: glasses and cleaned equipment containers are to be air dried prior to stacking
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: fryer lids located with one edge on floor
Correction: store fryer lids ( after cleaning and sanitizing ) with all portions > 6 inches off floor
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: small trash can lacking at each handsink
Correction: provide small trash can ( cannot block handsink ) at each handsink
- Hand Drying Provision (corrected on site)
Observation: paper toweling out at the dish room handsink
Correction: provide paper toweling at the dish handsink ( ran out )
- Mops - Drying Mops
Observation: Mops not hung up to air dry.( located right of ice machine )
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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01/06/2011 | Routine | |
Restaurant representatives - add corrected or new information about The Greene Turtle, 3610 Von Schilling Dr, Hampton, VA 23666 »