All food temperatures taken were internal.
The certified food manager certificate is not posted in public view.
A follow-up inspection will be conducted with in 10 days.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: A few in use open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils on the serving counter in kitchen, on prep table and on clean dish shelf.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Some of the foods in the make table were spoiled or appeared to be spoiled- pooled eggs (turned brownish), red pepper molded, waffle batter separated from water and water looked grey, shrimp peeling/exoskeleton in container with vegetables/fruit.
Correction: Ensure food is safe and unadulterated. Foods were discarded.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Raw meat wrapped in grocery store packaging is being nested/ stored on top of butter, this wrapping can leak easily, place in a more secure container or zip loc bag and do not store on butter, or any other ready to eat food.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers and squeeze bottles of foodssuch as, water, sugar and oil.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Heavily soiled wiping cloths in use.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
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 soiled containers in the make table. Some of the containers in the make table top were soiled with old food residue and new foods had been placed in the same container and never washed in between.
Correction: Protect food from contamination by storing the food in a clean and dry location.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Many foods, such as tuna salad, burgers, salisbury steak, beans, waffle batter etc., were not date labeled in the three refrigeration units in the kitchen.
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. If the operator did not know when the food was made it was discarded.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: The undercooked burgers and steak provided on the menu do not provide a disclosure statement. All menu items are starred and the menu does not state that the burgers and steak are cooked to order.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Only asterisk on the menu the burgers and steak. At The bottom of the menu you will place another asterisk and the following statement: * Burgers and Steak are cooked to order. Consuming raw or undercooked meat may increase your risk of foodborne illness. If eggs are served undercooked (sunny side up/over easy) provide the same thing on the breakfast menu. Provide rough draft of new menu to the health dept and it can be reviewed and approved.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the following surfaces are not corrosion resistant, nonabsorbent, and/or smooth: cloths, card board and napkins used to line shelves and beer cooler bottom.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment Compartments, Drainage (repeated violation)
Observation: The bar beer cooler is holding water and rusted.
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.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. A digital thermometer is preferred. A tip sensitive (digital thermometer) must be provided if the facility cooks thin foods.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain precision chlroine test paper so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The male and female restroom sink counter is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Fixed Equipment, Elevation or Sealing
Observation: There are floor mounted bar beer/keg coolers that are not elevated off the floor at least 6 inches or sealed to the floor. A cleaning hazard exists.
Correction: Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged: beer cooler interior floor rusted, many laminate shelves and counters are delaminating, pool table room lots of cigarette burns in top of table, chairs, some shelves in refrigerators are beginning to rust.
Correction: Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- 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: utensils are jointly stored in a container by the grill that contains tools and grill cleaning tools, some of the utensils were soiled and some were in contact with unclean tools, the cutting board was excessively soiled, food containers stored in the make table were soiled with old food residue although they were re-filled with new food
Correction: Clean and sanitize these surfaces for food contact. The container was emptied and utensils were brought to the sink to be cleaned. The cutting board was brought to the sink to be cleaned and sanitized.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: The following non-potentially hazardous food contact surfaces were observed soiled:the potato slicer, soda gun nozzles and holders, waffle irons and the can opener blade.
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.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris: outsides of food container, outsides of pots and pans, gaskets to refrigerators, outsides of cooking equipment (such as waffle maker), knobs to three compartment sink, some doors, mop and brooms are soiled and worn, sink counter tops in restroom.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: The following utensils and or dining wear were improperly stored: knives stored on multiple soiled surfaces or in contact with unclean objects, soiled phone stored on clean dish rack in contact with plates.
Correction: Store tableware and utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Straws observed unprotected from contamination on the bar counter where customers order their food. This location exposes straws to possible cross contamination by customers coughing, sneezing upon or touching the straws with unclean hands. Norovirus can easily be spread if the straws get handled with bare hands.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Refuse - Using Drain Plugs (repeated violation)
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Outdoor Walking and Driving Surfaces - Graded to Drain
Observation: Exterior driving surfaces have pot holes which cause puddles of water to accumulate.
Correction: Repair driving surfaces so they drain. Pooled water on exterior walking and driving surfaces may attract rodent and breed insects.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the bar.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the bar.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are not maintained in good repair: many holes in the walls of restrooms/wall repairs not painted, mopsink pulled out from the wall and casing damaged, carpet is worn and ripped in some areas, some ceiling tiles are damaged throughout facility, laminate wall and counter material is delaminating in the dish/mop area, wall board water damaged outside of closet, many wall surfaces have paint peeling, some trim missing on corner of walls, and some wall coving tiles are popped off and/or grout deteriorating in kitchen.
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: The following physical structures are noted in need of cleaning: Under bar beer/keg coolers, carpet soiled, walls in restroom soiled, floor under cookline has grease.
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.
- Mops - Drying Mops (repeated violation)
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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained. Toilet lids were soiled as well.
Correction: Keep restroom facilities clean and maintained to encourage proper handwashing.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Many roaches were seen coming out the top of the closet door frame in the kitchen in the dish area. The roaches were not seen in any other location. Several fruit flies were seen at bar under counter, this should be addressed as well.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Have a certified pest control operator service and exterminate roaches/fruit flies and inspector will verify record of extermination report with in 10 days.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: A few chemicals (bleach, air freshener and oxi-clean) were stored on the serving counter in the kitchen next to food wrap.
Correction: Containers of chemicals must be located in an area that is not above/with food, equipment, utensils, linens or single service items.
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11/23/2015 | Routine | |
All food temperatures taken were internal. The kitchen sink hot water is not operable. A follow-up will be conducted to ensure the hot water is operable at the kitchen handsink.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities—for schools}.
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. Please continue to work on the out of compliance observations that were pointed out during the inspection, but not written up during this risk factor inspection: soiled wiping cloths on cutting board not stored in sanitizer, sanitizing food contact surfaces, the storage of objects in the wrong place such as that container of raw fish sat on the clean dishes, keep scoop handles up when stored in ice/salt.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Green Beans hot holding at improper temperatures of 106-113*F..
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken (44, 45*F) cold holding at improper temperatures
Correction: Foods were relocated from the front of the walk-in cooler to the back of the unit where it is the coldest. Ensure all foods cold holding are maintained at the proper temperatures by taking periodic food temperatures.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the walk-in cooler and reach-in refrigerator are 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.
- 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: cutting board, potato slicer and can opener.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory at the bar.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Container of comet is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items (stored with clean dishes).
Correction: Containers of chemicals must be located in an area that is not above or with food, equipment, utensils, linens or single service items.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of chemicals are not stored separately from insecticides or rodenticides under the bar sink cabinet.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
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07/20/2015 | Risk Factor | |
All food temperatures taken were internal. The menu are about to be updated
- Person in Charge
Observation: The facility does not currently have a certified food manager.
Correction: Obtain a certified food manager.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use. Knife stored in between prep table and make table.
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.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses (containers and single service cups used as flour/bulk food dispensers.
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. (containers without handles are not approved since the hand contact surface touches the food) 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 (corrected on site)
Observation: Potatoes stored in a box on the floor.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Fish (47*F) cold holding at improper temperatures.
Correction: Immediately chill fish to get back down to proper temperature of 41*F, or lower. When foods are pulled out of the make table to prepare a meal the food container should be placed back in the refrigeration unit immediately to keep foods cold. The make table is borderline cold holding foods at 41-43*F. The unit the fish was in was not in high use at the time of inspection. During periods of high use, it can be assumed that temperatures of foods will be even higher, it is recommended that this unit is repaired/serviced, so that it has an ambient air temperature of 36*F, or lower when not in use. Foods that require refrigeration should always be kept at 41*F, or lower.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the paper towels used to line shelves, cardboard used to line beer cooler, tape used to cover beer cooler knob is not corrosion resistant, and wooden potato slicer boards with knot holes and rough grout are not nonabsorbent, smooth, and/or easily cleanable.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- 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: 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.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QT-10 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 (repeated violation)
Observation: The following food contact surfaces for non-potentially hazardous foods are soiled: potato slicer, beer/soda gun at bar, can opener blade.
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.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The waste oil container is stored on the grass.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain, such as the pavement.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the kitchen hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the kitchen hand sink.
- 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.
- Outdoor Areas, Surface Characteristics
Observation: Large pot holes in back of parking lot.
Correction: Surface outdoor walking and driving areas with concrete, asphalt, or gravel or other materials treated to minimize dust, facilitate maintenance, and prevent muddy conditions.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the female restroom.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: many holes in the walls of restrooms/wall repairs not painted, mopsink pulled out from the wall and casing damaged, carpet is worn and ripped in some areas, some ceiling tiles are damaged throughout facility, laminate wall and counter material is delaminating in the dish/mop area, wall board water damaged outside of closet, some trim missing on corner of walls, and some wall coving tiles are popped off and/or grout deteriorating in kitchen.
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: Carpet and lightshields in the dining/pool areas are noted in need of cleaning. Laminate walls and three compartment sink half wall partition noted in need of cleaning in kitchen.
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.
- 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.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Toilet room door does not shut all the way.
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease. Adjust arm of toilet room door.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemicals under bar handsink 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.
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03/23/2015 | Routine | |
All food temperatures taken were internal. 2015 Permit Issued. Cooling methods handout provided.
- Critical: Demonstration of Knowledge*
Observation: There is no Certified Food Manager (CFM) as required by the City of Hampton.
Correction: Ensure there is one person at the facility that has taken an approved food manager course (ServeSafe, Prometrics, 360training.org, or National Restaurant Association) and provides proof of training to the local Environmental Health Office to obtain a CFM certificate.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Knives observed stored between the make table and prep table in crevice.
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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Single service containers without a handle were stored in food and a couple scoops with handles were touching the food product. The surface you hand touches should not come in contact with food product to prevent possible contamination.
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: Cooling* (corrected on site)
Observation: Cabbage soup (45*F), Gravy (45-47*F) and Mac and Cheese (45*F) noted not being adequately cooled to prevent the growth of harmful bacteria (cooked yesterday).
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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. Corrected by discarding foods improperly cooled.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the cardboard to line the bottom of beer cooler and papertowels to line dish storage cart are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. (plastic non-stick liner, rubber liner).
- Equipment Compartments, Drainage
Observation: The beer cooler waste collection compartment is not properly sloped to eliminate pooling water.
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.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The kitchen handsink, restroom couter backplash and mopsink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: can opener blade worn, spring to oven door broken (door falls open), oven casing missing, toaster casing cracked, laminate kitchen counter coming up, back bar counter laminate damaged (piece missing), potato sliced wooden block has not been resealed since repair, bread cooler shelving rusted, cooler shelving beginning to rust, and walk-in cooler condenser freezing up.
Correction: Repair or replace to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment and Utensils - Good Repair and Calibration
Observation: The following equipment was observed in a state of repair and condition preventing effective maintenance and easy cleaning: Pizza paddle wood worn creating cracks and crevices in surface, several knives chipped, ice scoop cracked, and some utensils damaged.
Correction: Discard, replace or repair to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The following non-potentialy hazardous food contact surfaces were observed soiled: potato sliced (heavy buildup), ice machine inner ice partition, can opener blade (build up).
Correction: Clean the surfaces 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: shelves below counter, make table shelves, clean dish shelving, carpet soiled, outside of toaster.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: The clean dishes on shelf were found stored with used dish sponges/tools. The shelves were observed soiled.
Correction: Store dishes in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: restroom walls damaged and several areas, kitchen wall beside closet has water damage, paint peeling on walls in a couple of areas, mop sink base damaged, trim pieces damaged and missing in a few areas, a few floor coving tiles missing/ loose/grout deteriorating in between them in kitchen, and some ceiling tiles have water damage in facility.
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: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals (including dishsoap and sanitizer) must be located in an area that is not above or with food, equipment, utensils, linens or single service items.
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12/15/2014 | 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.
- Person in Charge (corrected on site)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Records - Creation and Retention
Observation: No record identifying the genus and species of parasite-destruction exempt tuna species (e.g. Thunnus albacares, Thunnus atlanticus, Thunnus alalunga, Thunnus maccoyii, Thunnus obesus, or Thunnus thynnus)
Correction: Provide the genus and species of tuna served raw, marinated, raw-marinated, partially cooked or marinated partially-cooked fish to verify that they do not need to be frozen for parasite destruction because they are exempt.
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08/15/2014 | Risk Factor | |
All food temperatures taken were internal.
- Critical: Package Integrity* (corrected on site)
Observation: Chicken in ziploc bags had juices leaking out of them into the bottom compartment of the refrigeration unit on the containers of other food which are occasionally taken out and placed on food prep surfaces.
Correction: Ensure the integrity of the package contents protected from adulteration or potential contaminants.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site) (repeated violation)
Observation: Raw and/or undercooked burgers, steaks, eggs, tuna, and oysters are provided on the menu without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring device located in 2 refrigeration units was not accurate.
Correction: Provide a accurate temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following equipment is not sealed to adjoining equipment or walls:
>>Kitchen handsink
>>Kitchen mopsink
>>Restroom handsinks
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a condition that prevents necessary maintenance and easy cleaning:
>>Counter ledge side piece came off
>>Microwave rusting
>>Potato slicer boards have been patched with bondo- bondo needs sanding and additional holes filled in surrounding potato slicer back board
>>Small tears in cushion in smoking section
>>Dislpay refrigerator used for bread storage rusting
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the make table and small cutting board 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>>Shelf by dish machine soiled
>>Shelf under prep table
>>Carpet begging to soil in dining area
>>Light fixtures in non-smoking room has substance growing in them
>>Service station cabinets cleaned
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floor Carpeting, Restrictions and Installation
Observation: Carpeting installed as floor covering in service station.
Correction: Remove carpeting and replace with approved floor material.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair:
>>Tile grout eroded on base tiles in a couple of areas in kitchen
>>A few base tiles have separated from the wall
>>Wall repair work in men's rest-room not painted
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: The following physical structures noted in need of cleaning:
>>Wall behind cookline
>>Wall behind potato slicer
>>Wall to the left of cookline
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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04/23/2014 | Routine | |
All food temperatures taken were internal.
- 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 changing their gloves.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed lunch meat in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu the breakfast/dinner and lunch special menu brochure do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged:
>>shelving for clean dishes delaminating
>>wooden blocks supporting potato slicer paint peeling
>>gasket to walk-in starting to tear
Correction: Repair the equipment.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces:
>>utensils on clean dish shelf
>>potato slicer inserts
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surface noted in need of cleaning:
>>storage shelving throughout
>>gaskets to refrigerators/freezers
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Plumbing System Maintained in Good Repair* (corrected on site)
Observation: Handsinks hot water was non-operational.
Correction: Repair handsink.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair:
>>Base tile not attached to wall/damaged below potato slicer
>>Light switch cover missing in storage room
>>Light fixture cover missing in beer/extra plate storage room
>>Wall damaged beside next to water heater closet door
>>Wood counter under bar three compartment sink not sealed
>>Caulking around floor wires at bar deteriorating
>>Wall damaged in bathroom storage closet
>>Ceiling tiles damaged in bathroom storage closet
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/21/2013 | Routine | |
all food temperatures observed are internal.
2013 permit issued
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints for beards.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Utensils - In-Use - Between-Use Storage
Observation: Souffle cup used to dispense coleslaw is stored in coleslaw.
Correction: Provide a handled utensil/cup to dispense food and store the handle OUT of the contents.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cut tomatoes (44-46*) on make table rail and bbq, potato salad, and steaks inside the make table refrigerator are cold holding at improper temperatures.
Correction: Corrected. Cold hold potentially hazardous foods at or below 41*. Thermostat was adjusted on the unit and ambient air is currently observed at 33*.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the lunch special does not provide a disclosure statement notifying the guest the menu item may cooked to specification,undercooked, or raw .
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard panels lining the storage racks.
Correction: Remove cardboard. If lining the racks, use approved material that is smooth, easily cleanable, and non-absorbent.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: Thermometer improperly located in the make table refrigerator.
Correction: Corrected. Provide thermometers inside the unit at the front by the door.
- Sanitizing Solutions, Testing Devices
Observation: Quaternary ammonia test strips could not be located.
Correction: Provide quaternary ammonia test strips.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Plastic cups stored below handsink waste drain line at the bar.
Correction: Discontinue storing food contact surfaces and equipment below waste drain lines.
- Light Bulbs Protective Shielding
Observation: Light bulb not shielded or shatterproof in the reach-in freezer.
Correction: Provide a shatterproof light bulb or proper shield.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor not clean at corner of bar due to food spillage.
Correction: Clean the floor.
- Pests - Controlling Pests*
Observation: Fruit flies present at bar where there has been a food spill.
Correction: Use approved methods to control pests. Clean the spill.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemicals improperly stored with plastic cups at bar hand sink and on kitchen table with food and single-service.
Correction: Corrected. Store chemicals separate from food, equipment, and food contact surfaces.
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01/10/2013 | Routine | |
duplicate shell fish tag received via email from both Sysco and facility owner. Spoke with facility owner and advised that to attach tag to box. The tag shall remain attached to the box until the box is emptied and the date the box emptied shall be written on the tag. The tag shall then be filed in chronological order and maintained for 90 days from the labeled date.
No violation noted during this evaluation. | 09/11/2012 | Follow-up | |
all food temperatures observed are internal.
2012 Permit issued, post in public view. review emergency instructions on reverse side with all staff.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: The tag for the oysters are not available or are discarded immediately after the container is empty.
Correction: Correction in progress, supplier notified and will be able to provide duplicate tag. Advised operator no oysters shall be served until tag provided. Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Bare hand contact observed with turkey for immediate service.
Correction: Corrected. Advised that there shall be no bare hand contact with ready to eat food. Wash hands and wear single use gloves OR use approved utensils or deli paper.
- Utensils - In-Use - Between-Use Storage
Observation: 1) Red plastic cup used to dispense bulk sugar is stored in the contents.
2) Souffle cup used to dispense prime rib sauce stored in the sauce.
Correction: Provide HANDLED utensils to dispense food and store the handle OUT of the food contents.
- Thawing (corrected on site)
Observation: Improper methods used to thaw shrimp at the three compartment sink.
Correction: Corrected. Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Wedged tomatoes on the make table rail are cold holding at 45*.
Correction: Cold hold cut tomatoes and other potentially hazardous foods at or below 41*. Relocate to refrigerator below or discard. Check thermomstat on unit.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Ready to eat sliced turkey in the make table refrigerator is not labeled with a use by date once pulled from the freezer.
Correction: Once the product is pulled from the freezer to the refrigerator, label the date it was pulled or the date it expires (not more than 7 days once pulled from the freezer).
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement notifying the guest the menu item may cooked to specification,undercooked, or raw .
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Temperature Measuring Devices
Observation: Thermometers not provided or are not located at the front of the refrigerators:
1) make table
2) reach in refrigerator
3) low boy at the bar storing dairy
Correction: Provide thermometers inside the units at the front by the door.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The backsplashes of the coffee counter are not sealed to the counter.
Correction: Seal the backsplashes to the counter.
- Equipment - Good Repair and Proper Adjustment
Observation: The kickplate/front cover is missing to the oven.
Correction: Replace the kickplate/cover.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Potato wedger not clean (upper portion).
Correction: Corrected. Thoroughly clean surfaces of food equipment.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Red plastic cups not stored protected at the bar.
Correction: Corrected by inverting.
- Kitchenware and Tableware
Observation: Spatulas in utensil caddy at the cookline are stored with the food contact surface upwards.
Correction: Store utensils with the handle upwards.
- Outer Openings - Protected
Observation: Few flies observed in the kitchen.
Correction: Use approved methods to control pests in the kitchen.
- Physical Facilities in Good Repair
Observation: The physical structures are in poor repair:
1) gap at the light switch cover in the women's restroom
2) ceiling tiles are damaged in the CO2 room
Correction: Maintain the physical structures in good repair.
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09/10/2012 | Routine | |
A temporary permit is issued and shall expire in thirty days on or around August 6, 2012. All violations shall be corrected in addition to the observations below:
1) Provide a complete consumer advisory on the menu. Currently, the reminder statement is provided. Advised to disclose burgers and steaks are cooked to guest specifications (or "cooked to order). An asterisk shall be placed at each menu item that may be cooked to order and and asterisk shall be placed at the reminder statement.
2) Provide a letter of guarantee from your meat supplier indicating that the steaks are whole muscle intact beef steak.
3) Provide an approved employee health policy (guidance documentation provided).
4) The walk-in cooler shall not be used to store potentially hazardous foods until it is holding at or below 41*.
Advised operator as the carpet in the proposed service area becomes damaged, worn, and/or stained (even after the rubber mat is placed on top of it), it shall be removed and proper floor covering shall be installed.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered trash can in the women's restroom.
Correction: Provide a covered trash can.
- Physical Facilities in Good Repair (repeated violation)
Observation: Small areas of wall around three compartment sink are damaged or scored.
Correction: Repair/resurface.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor not clean below soda syrup rack.
Correction: Clean.
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07/06/2012 | Pre-Opening | |
This was a preliminary walk-through due to ownership change. In addition to the above observations, the following were discussed:
1) Providing a complete consumer advisory on the menu. Currently, the reminder statement is provided. Advised to disclose burgers and steaks are cooked to guest specifications (or "cooked to order). An asterisk shall be placed at each menu item that may be cooked to order and and asterisk shall be placed at the reminder statement.
2) Advised a letter of guarantee shall be provided to the Hampton Health Department stating that the steaks are whole muscle intact beef steak.
3) Advised once the box/bag of shellfish has been emptied, the date it was emptied shall be written on the tag and filed in chronological order for 90 days from that date.
4) Discussed requirement for employee health policy and emailed guidance documentation.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Wood blocks used to support the mop sink.
Correction: Seal or paint the wood blocks or replace the blocks with material that is smooth, easily cleanable, and non-absorbent e.g. pvc.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Food thermometers not provided.
Correction: Provide at least one digital (tip-sensitive) food thermometer to measure internal food temperatures of thin-massed, patty-like foods.
- Sanitizing Solutions, Testing Devices
Observation: Quaternary ammonia test strips not provided.
Correction: Provide test strips to ensure sanitizer solution is adequate when cleaning and sanitizing dishes.
- Equipment - Good Repair and Proper Adjustment
Observation: 1) Trim missing on formica countertop edge on the cookline side.
2) Bottom interior of the beer low boy is rusty at the bar.
Correction: Paint to seal the edge of the countertop or install proper trim. Resurface/paint the interior of the low boy.
- Non-Food Contact Surfaces
Observation: The shelves in the soda syrup closet are not clean.
Correction: Clean.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: Dumpster not provided.
Correction: Prior to permit issuance, dumpster shall be provided or contract to be provided to the Hampton Health Department.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Indoor Areas - Surface Characteristics
Observation: 1) Wall(s) not finished where repaired in the restroom(s).
2) Ceiling tiles at bar not washable.
Correction: Floors, walls, and ceilings shall be smooth, easily cleanable, and non-absorbent.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall junctures not sealed in the walk-in cooler.
Correction: Seal the floor-wall junctures.
- Light Bulbs Protective Shielding
Observation: Light bulbs not shielded in the kitchen.
Correction: Install the light lenses or plastic light tubes and end caps over each light.
- Handwashing Cleanser - Availability
Observation: Soap not provided at all hand sinks.
Correction: Ensure soap is provided at each hand sink.
- Hand Drying Provision
Observation: Paper towels not provided at all hand sinks.
Correction: Ensure each hand sink is supplied with disposable paper towels.
- 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
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Light bulbs burned out/not operational at the vent hood system.
Correction: Restore lighting to operation.
- Physical Facilities in Good Repair
Observation: The physical structures are in poor repair:
1) holes in the wall in several areas, see: kitchen hand sink, three compartment sink, mop sink
2) electric outlet wall covers/plates missing
3) paint peeling at wall right of the cookline prep table and the wall is scored
4) wall is scored at the three compartment sink
5) base tiles not sealed to the wall in the kitchen
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor not clean below soda syrup rack.
Correction: Clean.
- Pests - Controlling Pests*
Observation: Rodent droppings observed in cabinet in room adjacent to the bar (potential service area) and on shelf in soda syrup closet.
Correction: Clean to remove the droppings and ensure methods are in place for pest control.
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07/03/2012 | Other | |
Restaurant representatives - add corrected or new information about The Turtle, 24 N Mallory St., Hampton, VA 23663 »