- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site) (repeated violation)
Observation: Inadequate record keeping system of clam and mussel tags.Many tags did not have the date written on them of when they were served.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Tags missing from the clam and mussel containers.
Correction: Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Chicken juices leaking though package nested in large bus pan with wrapped meat.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings. In the future, place poorly commercially wrapped chicken into another container, so juices do not leak out into container with other types of meats.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following foods are cold holding at improper temperatures: fish-44*F, tomatoes-49*F, blue Cheese- 51*F, pasta- 53*F, heavy cream- 50*F, shredded cheese- 45*F, potatoes- 45*F, cooked carrots- 45*F in the grill make table.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Foods were discarded or relocated to another unit that is capable of keeping foods at 41*F or lower. The unit was frozen up and had a large block of ice built up in the back of unit. Discontinue using this unit for food storage until serviced and capable of holding foods at 41*F or lower. If unit is used foods may be placed on sufficient ice to keep food temperatures at or below 41*F, or a 4 hr time control can be used with any leftover foods being discarded 4 hrs after they leave temperature control.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Fries and beer batter for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following food-contact surfaces were observed soiled to sight and touch: more than one knife on the magnetic knife rack and a few utensils that hang low from clean dish rack that is above the three compartment sink dirty dish drainboard.
Correction: Clean and sanitize these surfaces for food contact. Ensure knives are wash, rinsed and sanitized before placing them on the magnetic knife rack where clean knives are stored ( this could lead to cross contamination of clean knives). Utensils hanging low over the three compartment sink dirty dish drainboard are to be relocated to another area where they are not subject to contamination by dirty dishes.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided in restrooms.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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01/07/2016 | Routine | |
All food temperatures taken were internal. The sanitizer is not dispensing properly at the three compartment sink.
This inspection was a risk factor inspection that focused on the 5 risk factors for food borne 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: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching a visibly soiled chip bucket that is stored on the floor. The employee was wearing gloves and continued to do food preparation.
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. Corrected by discussion, the bucket was replaced with a clean one.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Soup (114*F) hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Corrected by reheating to 165*F, the temperature was turned up on the hot well thermostat for proper hot holding.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following foods are cold holding at improper temperatures:
>> Garlic and Oil setting out at by cookline (80*F)
>>Heavy Cream in cookline make table (76*F)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. The foods out of temperature were voluntarily discarded.
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08/11/2015 | Risk Factor | |
This follow-up inspection is being conducted to ensure foods in the saute make table and pantry make table are cold holding at proper temperatures. The two make tables have been repaired, but are still not able to properly cold hold foods at proper temperatures, the repairs did not work. All foods were on ice in these units, or have been re-located to the reach-in coolers. Continue to store foods on ice in these units until these units are capable of cold holding foods at 41*F or lower, even during periods of high use. Call the inspector once units are repaired.
Recommendations once units are repaired: Keep lids down as often as possible, replace plastic containers with metal containers (stay colder), get individual lids for containers cold holding on top of the unit.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: The two make tables in facility are not capable of cold holding foods at proper temperatures of 41*F, or below. All other refrigeration units are already overstocked and there is not enough space in these units to allow for the storage of more foods.
Correction: Provide additional refrigeration as necessary to maintain food items at 41*F. Have make tables repaired, or provide new refrigeration. Until the units are repaired or replaced keep foods in these units on ice. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
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05/06/2015 | Follow-up | |
This is a follow-up inspection to address repeat risk factor violations from the most recent routine inspection conducted on April 9, 2015. The inspection was conducted in the morning before the facility was open to customers to help identify if foods were out of temperature because the coolers were not cold holding foods at the proper temperatures, or if it was from employee errors/temperature abuse that was causing foods to be out of temperature (ex. leaving the cooler doors open too long, leaving foods setting out to long and them placing the foods back in the cooler). Employees were instructed to relocate foods in these units, or to place foods on ice until they knew what the cause of the out of temperature foods was. If the problem was the units ability to properly cold hold foods, the units were to be repaired. The operator stated that they would have someone come out to look at them. During this follow-up inspection foods were placed in the units and cold holding at improper temperatures. The foods in these two units had not been relocated or placed on ice and were out of temperature. It was found during this inspection that it is the units that are not capable of maintaining proper cold holding temperatures. The operator stated that a repair person will be out on 4/24/2015 to repair the units.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: (CORRECTED DURING INSPECTION) The following foods are cold holding at improper temperatures:
-Egg wash (50*F) cold holding on ice at improper temperatures. An ice water slurry was not made and ice was not in contact with food.
-Slab of bacon (43-49*F) setting out waiting to be prepped, but left out for over an hour.
-Sausage in the pantry make table (43-47*F), noodles (44*F) in the pantry make table and hard boiled eggs (48-50*F) in the grill make table filled too high in container.
-Nacho beef (47*F) and shrimp (51*F) in the reach in cooler doors. These items may have been left setting out, or the unit may be over stocked and has poor air circulation.
-Lobster (44-45*F), chicken (49*F), pork (45*F), shrimp (46*F), fish (46*F) and steak bites (46*F) in the pantry make table are not keeping temperature. This unit may not be capable of cold holding foods during heavy periods of use.
- Butter blend (50*F) setting out of counter.
Correction: Maintain foods cold holding at or below 41*F. Foods set out by the grill should be in an ice water slurry or placed on time control. Make tables should not be over filled to allow for proper air circulation. Foods taken out of refrigerator to make an order should be placed immediately back into the refrigerator. Foods getting prepped should be prepped immediately and not left setting out for long periods of time. Foods on top of the make table should not be over filled in their container, only fill container to the fill line. To help keep foods on the make table cold use metal containers, keep lids over the food product and close the top when not in use. Ensure the make tables are cold holding foods at proper temperatures, until units are repaired place all potentially hazardous foods on ice. Monitor temperatures in units to trouble shoot whether the units are functioning properly. It is recommended that refrigerators that are in high use have a 36*F or lower resting temperature, when not in use. Foods set out by cookline were placed on time control.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Blanched fries and maple butter for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Times will be tracked in the future by using clips with time labels on them.
- Cooling, Heating, and Holding Capacities
Observation: The two make tables in facility are not capable of cold holding foods at proper temperatures of 41*F, or below. All other refrigeration units are already overstocked and there is not enough space in these units to allow for the storage of more foods.
Correction: Provide additional refrigeration as necessary to maintain food items at 41*F. Have make tables repaired, or provide new refrigeration. Until the units are repaired or replaced keep foods in these units on ice. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
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04/23/2015 | Follow-up | |
All food temperatures taken were internal.
Notes: Repair leaking handsink. Do not store dish rags hanging off of the clean dish rack. When cleaning racks, ensure lower shelves are cleaned free of dust and build-up. If dishes are to be washed at the three compartment sink ensure sanitizer is dispensing at the correct concentrations.
A follow-up inspection will be conducted in 10 days to ensure foods are cold holding at proper temperatures. Risk factors (holding temperatures, cooking temperatures, cross contamination, employee hygiene, and food sources) will be assessed during the follow-up inspection as well.
- Person in Charge (repeated violation)
Observation: There is no Certified Food Manager registered with the City of Hampton.
Correction: Have an employee bring in their food managers course certificate (ServeSafe) and $10 to register it with the Environmental Health Office.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: An employee is using a wiping cloth tucked into their pants pocket to dry their hands on, for more than one use.
Correction: When wiping hands, or drying hands, a single use towel should be used.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after taking off a pair of gloves, shaking hands and touching tablet.
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.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Open canned beverage stored on clean dish rack.
Correction: Employees may drink from a closed beverage container with a straw 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 - Safe and Unadulterated* (corrected on site)
Observation: A metal container of clams was observed with a foul odor. Several clams had died and there was juices that smelled foul in the bottom of the container that all the clams were sitting in.
Correction: Ensure food is safe and unadulterated. The dead clams were removed and clams were washed off and placed into a clean container.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site) (repeated violation)
Observation: Inadequate record keeping system of clam and oysters tags. The date of when the product was last used is not being written on the tags.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands: An employee touched the buns and lettuce while preparing a burger with their bare hands and another employee sprinkled salt onto fries 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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use on the prep table.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: A soiled wiping cloth is improperly used. An employee is using a cloth to remove excess food debris off of their hands and from their knife during food prepararion.
Correction: Use a wiping cloth stored in sanitizer to wipe off knives during food preparation.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored next to the handsink behind the bar. A prep sink with a drainboard is also directly beside the handsink, foods are commonly set on the drainboard and in the prep sink where water from handwashing can splash onto the food.
Correction: Protect food from contamination by storing the food in a clean and dry location. To fix the issue a splashguard should be installed in between the handsink and the prep sink. Foods should not be stored under these sinks.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Onions stored directly on the floor in between shelving units behind the bar.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: (CORRECTED DURING INSPECTION) The following foods are cold holding at improper temperatures:
-Egg wash (50*F) cold holding on ice at improper temperatures. An ice water slurry was not made and ice was not in contact with food.
-Slab of bacon (43-49*F) setting out waiting to be prepped, but left out for over an hour.
-Sausage in the pantry make table (43-47*F), noodles (44*F) in the pantry make table and hard boiled eggs (48-50*F) in the grill make table filled too high in container.
-Nacho beef (47*F) and shrimp (51*F) in the reach in cooler doors. These items may have been left setting out, or the unit may be over stocked and has poor air circulation.
-Lobster (44-45*F), chicken (49*F), pork (45*F), shrimp (46*F), fish (46*F) and steak bites (46*F) in the pantry make table are not keeping temperature. This unit may not be capable of cold holding foods during heavy periods of use.
- Butter blend (50*F) setting out of counter.
Correction: Maintain foods cold holding at or below 41*F. Foods set out by the grill should be in an ice water slurry or placed on time control. Make tables should not be over filled to allow for proper air circulation. Foods taken out of refrigerator to make an order should be placed immediately back into the refrigerator. Foods getting prepped should be prepped immediately and not left setting out for long periods of time. Foods on top of the make table should not be over filled in their container, only fill container to the fill line. To help keep foods on the make table cold use metal containers, keep lids over the food product and close the top when not in use. Ensure the make tables are cold holding foods at proper temperatures, until units are repaired place all potentially hazardous foods on ice. Monitor temperatures in units to trouble shoot whether the units are functioning properly. It is recommended that refrigerators that are in high use have a 36*F or lower resting temperature, when not in use. Foods set out by cookline were placed on time control.
- Critical: Variance Requirement*
Observation: Specialized processing method of food preservation used for bacon. Bacon is being smoked without a variance.
Correction: Obtain a variance from the regulatory authority as specified in 12 VAC 5-421-3570 and 12 VAC 5-421-3580 of this chapter. Specific food processes that require a variance have historically resulted in more foodborne illness than standard process. The variance requirement is designed to ensure that the proposed method of operation is carried out safely.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: The temperature measuring device in more than one refrigeration unit 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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: Provide a tip sensitive thermometer. A Digital thermometer is recommended. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment and Utensils, Air-Drying Required
Observation: Containers on the clean dish rack 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.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Recessed light bulbs in kitchen around cookline are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Critical: Toxics - Medicines - Restriction and Storage*
Observation: Medicines are stored on a shelf above make table refrigeration unit and cutting board.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
- Personal Care Items - Storage
Observation: The following items were stored in such a way that they could contaminate utensils and food prep surfaces:
-A hat and jacket were hung off the side of the clean dish shelving unit and in contact with laddels and spoons that were hanging from the side of shelf.
-A tablet was placed on the make table cutting board where foods were being prepared.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
- HACCP Plans - When a HACCP Plan is Required-Shall have HACCP
Observation: The establishment does not have a properly prepared HACCP plan for the smoking of bacon.
Correction: Cease smoking bacon until a properly prepared HACCP Plan is submitted and approved by the Health Department.
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04/09/2015 | Routine | |
All food temperatures taken were internal. A 4 gallon container of pot pie mix dated 1/27 is being discarded since it has been 7 days, but in the future it is suggested that a smaller amount is cooked since the facility does not go through that quantity in a week. Ensure dates are written on the back of the shell stock tags. There is minimal storage in the dish room, ensure containers are not stored on the floor. A time control policy was provided for fries and an employe health policy was provided.
- Person in Charge
Observation: There is no Certified Food Manager (CFM) registered with the city.
Correction: Obtain a new CFM.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site) (repeated violation)
Observation: Inadequate record keeping system of shellstockk tags. The date the product was finished being served is not written on the back of the tags.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food (cabbage) with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers and squeeze bottles (oils, water, salt, sugar).
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.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Cooking utensils improperly stored between uses in a container of water.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following foods in the pantry make station and foods out at room temperature are cold holding at improper temperatures: scallops-44*F, shrimp-46*F, chicken-46*F, beef-43*F, grits-44*F, tomatoes-43*F in the pantry make table. Garlic and oil- 70*F, Maple Butter- 66*F out at room temperature.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. The unit may be having problems cold holding due to being over stocked. Place foods on ice, or relocate foods to another unit until is serviced and the thermometer inside the unit reads 35-37*F, to ensure foods are kept at 41*F when the unit is in high use.
- Temperature Measuring Devices
Observation: The temperature measuring device in more than one refrigeration unit 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions (quaternary ammonia sanitizer at three compartment sink).
Correction: Obtain a QT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the potato slicer and vegetable knife was 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean plates and bowls at the service window, and ice bucket was observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: The outdoor refuse and oil container is stored on absorbent material.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. Pave surface, or set on a paved surface.
- Refuse - Using Drain Plugs
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Replace the drain plug to the refuse container. Contact company on that does your pickups to provide a new plug to prevent leakage from plug hole onto ground.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs (2 of them) in kitchen cookline area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of many chemical spray bottles are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemical spray bottles hung from food storage cart in contact with brown sugar bag.
Correction: Containers of chemicals must be located in an area that is not above or with food, equipment, utensils, linens or single service items.
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02/03/2015 | Routine | |
All food temperatures taken were internal.
This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation. Ensure wiping cloths are stored in a sanitizer bucket and that sanitizer is at the correct concentration. If wiping food off your hands during food prep do not use a cloth towel, use a single use paper towel. Ensure straws are protected from contamination and that employees are not touching straws with their bare hands unless they are wrapped and protected from contamination. Do not use absorbent materials to store utensils on, store utensils on a clean, dry, non-absorbent surface or in water that is 135*F or above.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts (face).
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. Corrected through discussion with employee.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored at the make table.
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: 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. Corrected through discussion about proper handwashing and glove usage.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Fish (45-51°F) cold holding at improper temperatures. Fish was left sitting on a hot surface in between uses and allowed to sit out at improper tempratures and then placed back into the cooler. Each time a TCS food is allowed to be in the temperature danger zone bacteria will grow and freqently doing this increases the risk of contributing to a food borne illness/or outbreak.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Do not leave foods sitting out on the counter for longer than necessary, as soon as you are done removing the food from the container to cook or prep, place the container back into the cooler.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals in spray bottles are hung from the front of a storage cart and are not properly stored to prevent the contamination of foods on the cart.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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10/01/2014 | Risk Factor | |
The facilities grill drawers are at 72 degrees Fahrenheit (*F) and will not be used until repaired. Before using the grill drawers again please call inspector for a reinspection. The pantry make table is cold holding foods at 42*F. The ambient air temperature stated 38 *F, but the inspectors thermometer read 46*F once thermometer was placed in the unit for approximately 5 mins. The foods are already borderline cold holding at improper temperatures, although they do not constitute a violation at this time because they are within 2 degrees from 41*F. These temperatures were taken in the morning before the facility opened the unit. It can be expected that temperatures will rise as the day goes on and lunch rush hits, due to the heat and the unit being opened frequently, as what was seen during the previous days inspection.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Scoops do not have a handle and are stored in the food product.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored in a location where it is subject to splash beside the handsink.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Good Repair and Calibration of Thermometers (repeated violation)
Observation: Several thermometers broken in refrigeration units.
Correction: Replace.
- Physical Facilities in Good Repair (repeated violation)
Observation: Paint in dish room is peeling.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under equipment in kitchen and floors in dish room 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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06/11/2014 | Follow-up | |
All food temperatures taken were internal. Ensure beverages are stored in a designated area with lids and straws.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Inadequate record keeping system for oysters when removed from their tagged or labeled container. Oysters in a plastic container did not have a tag or record of which box of oysters they came from. The tag was possibly already filed away.
Correction: Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shellstock from their containers. The system must ensure that shellstock from one tagged or labeled container is not commingled with shellstock from another container before being ordered by the consumer.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site) (repeated violation)
Observation: The shellstock tags on file do not have the dates written on them of when the product was used and they are not stored in chronological order.
Correction: Once a case of oysters is used, record the date it was last used on the shell stock tag and file in chronological order.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Scoops do not have a handle and are stored in the food product.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use on prep tables.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash beside the handsink.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The ribs (64°F), beef (51°F) and beans (54°F) in the refrigerated drawers at cookline are cold holding at improper temperatures.
Correction: Rapidly chill the foods that were stored in the refrigerated drawers and maintain foods at 41°F, or lower. These foods were recently transferred into the unit during the late morning and the unit is not able to keep temperature, possibly due to the heat at the cookline. It is possible the unit may have been in defrost mode.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following foods at the pantry make table are cold holding at improper temperatures: Pico 51°F on rail, Cheese 49°F on rail, Chicken 46°F in base, Broth 46°F in base.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. This unit is not holding foods at the proper temperature, possibly due to the heat of the grill and its high use. It is possible the unit may have been in defrost mode.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The egg wash (65°F) and beer batter (54°F) at cookline on ice is colholding at improper temperatures.
Correction: Add water to the ice to create a slurry so that the container is submerged in the slurry to the food line.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) pork, and beans in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Good Repair and Calibration of Thermometers
Observation: Several thermometers broken in refrigeration units.
Correction: Replace.
- 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: Knives on knife rack.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Knives were wiped down with a wiping cloth that was not stored in sanitizer at the right concentration. The three compartment sink is not sanitizing dishes, the sanitizer concentration is too low.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Knife at prep table is stored on a cloth and wiped wit it whenever it gets soiled.
Correction: Store knife in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Physical Facilities in Good Repair
Observation: Paint in dish room is peeling.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under equipment in kitchen and floors in dish room 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.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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06/10/2014 | Routine | |
All food temperatures taken were internal. The menu's are about to be updated and were reviewed by the inspector. Corrections to the consumer advisory are to be made before printing new menus.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Inadequate record keeping system of oyster and clam shellstock tags. The tags are not maintained in chronological order and the dates of last use are not written on the tags.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served. Write dates of last use on the tags.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: A food service employee took blue cheese and crumbled it over a prepared ready-to-eat (RTE) burger 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: The potentially hazardous foods (Chicken-50°F, Cheese-50°F, Beef-50°F) in the pantry make table are cold holding at improper temperatures. The eggswash (45-57°F) on ice is cold holding at improper temperatures. The container of eggwash was observed nested on top of a container of ice and did not have adequate ice built up around the container to maintain temps of 41°F in all parts of the container.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. The pantry make table appears to need servicing. Records of the units ambient air temperatures show that on many occasions the unit at opening and close was above 41°F. In order to properly cold hold foods in a unit that gets used frequently the ambient air temperature needs to be near the mid 30's to keep foods at 41°F, or lower. The unit is also densely packed with foods and there is not enough air circulating to the lower shelf. Chicken and beef were discarded. The eggswash is to be placed in a larger pan of ice and filled with less volume.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The outdoor refuse container is stored on absorbent material (gravel).
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Floor Carpeting, Restrictions and Installation
Observation: Carpet rugs are used in the kitchen.
Correction: Remove carpeting and replace with approved floor material.
- Light Bulbs Protective Shielding
Observation: Light bulbs in kitchen are not shielded, coated, or otherwise shatter-resistant. There were at least four different types of light bulbs observed, it is unclear which ones might have a protective coating to prevent shattering into the foods below them.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb. If light bulbs are to be purchased that are shatter resistant, but it is unclear by visual inspection when looking up at the lights in the ceiling, please retain packaging so the inspector can verify that they are shatter proof.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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02/12/2014 | Routine | |
There seems to be an issue with the thermostat, or defrost cycle.The unit cuts off and on and is not able to maintain foods at a temperature of 4
1°F, or lower. Ensure unit is capable of cold holding foods at, or below 41°F. Unit may need to be repaired, or additional refrigeration may be needed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cole Slaw (44°F), Blanched Fries (48°F), Sliced Tomato (44°F), Diced Tomato (44°F) cold holding at improper temperatures in the pantry make table.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Fries were discarded.
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09/09/2013 | Follow-up | |
this was a follow-up to deliver the typed report for yesterday's evaluation. While on premises, EHS took temperatures of various phf/tcs foods in refrigerators since they were currently not operation (will open for service at 3 pm).
- Critical: Cooling* (corrected on site)
Observation: Steak sauce (47*) and two containers of french fries (45, 48*) in the pantry make table did not cool to 41* in accordance with the time and temperature standards.
Correction: Discarded. Ensure food is cooled from 135* to 70* within 2 hours and from 70* to 41* within 4 hours using approved cooling methods that were discussed with the CFM.
- Cooling, Heating, and Holding Capacities
Observation: Pantry make table i cold holding food above 41*.
Correction: Service/monitor to ensure food is holding at or below 41*. Advised to use ice bags or time as a control policy.
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08/23/2013 | Follow-up | |
All food temperatures observed are 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 staff at time of evaluation.
The cookline and pantry make tables are cold holding pfh/tcs foods above 41*. Circumstances contributing to this include the lack of adequate air flow in the restaurant (the AC unit is not working properly and the facility is VERY hot. The pantry make table was pushed up against the wall which could restrict proper air circulation around the fan and coils (CFM moved it away from the wall during the evaluation). Also, these units were stocked full of various food. When refrigerators are overstocked, air circulation is restricted and it becomes harder to cool and/or maintain phf/tcs foods at or below 41*. The cookline mt is constantly opened and closed and is directly across the stove and oven. When the doors are opened, the heat from the stove is warming up the food contents in the make table. The certified food manager (CFM) is using bags of ice on the seafood and the seafood in the make table is cold holding at or below 41*. For immediate correction, suggested icing the pfh/tcs foods down in ice bath or using ice bags on food or using frozen ice packs to help maintain the unit at or below 41*. EHS also suggested altering the menu or type of preparation for the time being since the refrigeration can not maintain all the phf/tcs foods at or below 41* during operation (i.e. after closing the refrigeration units are most likely able to maintain food at or below 41* since the refrigerators doors remain closed).
Discussed time and temperature standards for the cooling of blanched/par cooked french fries (fresh cut). Once the fries have been blanched/par cooked, they become a phf/tcs food and shall be cooled from 135* to 70* within 2 hours and from 70* to 41* within 4 hours. Advised CFM that if fries do not cool from 135* to 70* in 2 hours, the fries either have to be cooked/reheated to 165* to start the process over OR the fries would have to be discarded.
Discussed proper thawing procedures for frozen food. The chub of ground beef was frozen. CFM stated it was brought out to thaw and then portion. Advised that the approved methods for thawing include thawing the food under running water that is not more than 70* and the food thawing shall not rise above 41* or under refrigeration that maintains the food at or below 41* or as part of the cooking process. Advised that since it is summertime, the cold water actually measures around 85*. Advised that due to the excessive heat in the facility, the ground beef sitting at the prep sink is going to increase in temperature very rapidly--even just sitting out for 10 minutes could increase the temperature by 10*.
Discussed the proper storage of in-use utensils since they were observed stored in a container of water. Advised that if storing in water, the water shall be maintained at least 135* (facility does not have dipper well or capability to install a dipper well) otherwise, the utensils are to be stored in/on clean surface and washed, rinsed, and sanitized once every 4 hours.
Dumpster and waste grease container are stored on/over the grass. Relocate these to concrete or asphalt. The lighting at the cookline/prep area is insufficient (below 50 foot candles). Advised to correct these no later than 12/31/2013 for 2014 permit issuance.
Prior to printing out new menus, please inform health department to ensure proper consumer advisory is provided. The star is with the disclosure statement at the bottom of the menu below the reminder statement (which does not have a star/asterisk).
EHS to follow up in about 7 days to ensure proper interventions in place for cold holding.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) food (lemons and oranges) 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)
Observation: Potentially hazardous/temperature control for safety foods (phf/tcs) are cold holding at improper temperatures (SEE COMMENTS SECTION BELOW): chub of ground beef at prep sink (69*), cut tomato on pantry rail (55*), diced tomatoes/pico on pantry rail (48*), roasted garlic in oil (83.6*).
Correction: Ground beef was relocated to refrigeration (was in process of thawing and portioning
- Hand Drying Provision (corrected on site)
Observation: Paper towels not provided at both hand sinks.
Correction: Ensure paper towels are stocked at all hand sinks.
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08/22/2013 | Risk Factor | |
A temporary permit is issued and will expire in 30 days on/around August 22, 2013. All violations to be corrected at that time.
- 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. Employee hand book not onsite for review. EHS to provide guidance documents.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Disclosure (for burgers) and asterisks not provided on menu.
Correction: Provide disclosure that items are cooked to order and place an asterisk by that food item and the footnote at the bottom of the menu.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Good Repair and Proper Adjustment
Observation: Door gasket(s) on 2 door refrigerator torn.
Correction: Observed invoice for ordered gaskets.
- Non-Food Contact Surfaces
Observation: Make table door gaskets are not clean.
Correction: Clean.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: Dumpster located on grass.
Correction: Relcoate to concrete/asphalt.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: Trash cans not provided at the hand sinks.
Correction: Provide trash cans in the immediate areas of all hand sinks.
- Lighting, Intensity
Observation: Lighting insufficient in the foodservice areas (vent hood, prep tables, make table)--at or below 12 foot candles.
Correction: Increse wattage or install additional lighting to provide at least 50 foot candles.
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07/25/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about The Point, 30 E Mellen St, Hampton, VA 23663 »