All food temperatures taken were internal.
This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled chicken not being adequately cooled to prevent the growth of harmful bacteria. Chicken at 47 *F after 5 hrs of cooling and stacked too high to properly cool.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The following food contact surfaces were soiled: beverage dispenser nozzles and milk steamer nozzle.
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. The milk steamer tube should be cleaned every 4 hrs since it comes in contact with potentially hazardous food.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen and service station.
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 - Restricted Use Pesticides - Criteria* (corrected on site)
Observation: An aerosol can of bug spray was on the chemical shelf.
Correction: Do not use this type of pesticide in the facility, all pesticides should be applied by a certified pest control operator.
|
08/20/2015 | Risk Factor | |
All food temperatures taken were internal.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses with the scoop handles down in the bulk food products.
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 (repeated violation)
Observation: Wiping cloths improperly stored between uses on the cutting boards.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk (49*F) cold holding at improper temperatures in the service station mini fridge.
Correction: Milk should be kept at 41*F, ensure milk is not left sitting out long enough to come out of temperature.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The mops sink and the women's restroom handsink caulking has deteriorated and is no longer sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged: can opener blade rusted, light shield cracked in kitchen, door gasket torn on the 2 door and 3 door make tables, prep table lower shelf broken, and paint is peeling from the dish racks above the three compartment sink and they are starting to rust.
Correction: Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: walk-in cooler shelves and cooler door gaskets.
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: Clean ice buckets were not observed stored in a position to allow air-drying.
Correction: Store ice buckets in a self-draining position that allows air-drying in between uses.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen and front counter service station.
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
Observation: The following physical structures are not maintained in good repair: paint peeling around base boards and windowns on the back wall of facility, baseboards in kitchen are not sealed to the floor and capture dirt underneath them and allow water to seep underneath them, baseboards are worn, the floor and wall juncture is not seale din restrooms because the wall tile does not meet the floor,
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Working containers of chmeicals 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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02/19/2015 | 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.
A backflow protector should be placed on threaded faucet at the mop sink, or built into the faucet. Disconnect hose in between uses until a proper backflow protector is connected or placed on faucet.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes being sanitized in the three compartment sink were not effectively sanitized because the sanitizer's concentration was 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. Purchase new test strips to monitor the sanitizers concentration.
- Hand Drying Provision (corrected on site) (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
- 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 (in the men's restroom).
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of several 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.
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10/21/2014 | Risk Factor | |
All food temperatures taken were internal. A thermometer for measuring ambient air temperature not provided in base of make table. The floor/wall juncture in men's restroom has gaps under base tiles, wall paint/wall damaged in back of kitchen near floor, and putty covering small holes in women's restroom not painted.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers.
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: Ice scoops with handles in the ice in two seperate locations and cinnamon spoon stored in cinnamon (at front counter)
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: Improper use of wet wiping clothes stored on cutting board at prep table.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
- Critical: Backflow Prevention, Air Gap* (corrected on site) (repeated violation)
Observation: An air gap between the water supply outlet and the flood rim level at mop sink is not observed. A hose is directly attached to the faucet without a backflow prevention device. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Disconnect hose in betweeen uses, or provide a backflow prevention device.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen and at the coffee bar (behind front counter).
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 - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of several chemical 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* (repeated violation)
Observation: Containers of windex and another unlabeled chemical was stored on the lower undercounter shelves in two separate areas with single service items.
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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05/22/2014 | Routine | |
All temperatures taken were internal.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing scoops stored in whey were observed with the handles in contact with the food contents.
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. 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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Sinks in restrooms are not sealed to the walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged:
>>two light shields cracked
>>1 light fixture out
Correction: Repair or replace
- Critical: Backflow Prevention, Air Gap* (corrected on site)
Observation: An air gap between the water supply outlet and the flood rim level of the mop sink is not observed. A hose is attached to Y valve at faucet and lays in the mop sink, therefore an air gap no longer exists. Neither the mop sink or hose has a back flow protector. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: The hose is to be disconnected after each use until a back flow prevention device is placed on the threaded faucet hose line.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatories in the kitchen and service area.
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 - Cleaning Frequency and Restrictions
Observation: The walk-in freezer floor is 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: Several chemical spray bottles observed without a label.
Correction: Label spray bottles with contents or discard.
|
12/06/2013 | Routine | |
food temperatures observed are internal.
2013 permit issued
- Jewelry - Prohibition (repeated violation)
Observation: Employees wearing jewelry on fingers while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Bulk sugar not labeled.
Correction: Label contents.
- Utensils - In-Use - Between-Use Storage
Observation: Scoop handle stored in bulk sugar.
Correction: Store handles out of the food contents.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Small wiping cloth buckets are stored on the floor in several areas.
Correction: Discontinue storing these on the floor as they can potentially contaminate food contact surfaces. Suggested installing brackets on prep table legs to hang buckets or to elevate the buckets up off the floor at least 6 inches.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Containers of milk and half and half at the self service counter are cold holding at improper temperatures (44*).
Correction: Corrected. Cold hold the milk at or below 41* OR label the time the milk was removed from the refrigerator and discard any product remaining within 4 hours of that labeled time. The containers were full at time of visit but it was not peak service time. Suggested only filling the containers 1/4-1/2 full to prevent waste.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard box used to store surplus cups.
Correction: Provide containers that are smooth, easily cleanable, and non-absorbent to facilitate cleaning and maintenance.
- Food Contact Surfaces - Cleanability*
Observation: 1) Oven matts are in poor repair.
2) At least one food container is cracked.
Correction: Once food contact surfaces are in poor repair, they are no longer easily cleanable. Replace with equipment that is in good repair.
- Temperature Measuring Devices (corrected on site)
Observation: Thermometers inside the make tables are improperly placed in the back/coldest part of the refrigerator.
Correction: Corrected. Thermometers shall be located at the warmest part of the refrigerator, i.e. front by the door.
- Equipment - Cutting Surfaces
Observation: Some staining and scoring on the cutting board adjacent to the ice machine/hand sink.
Correction: Clean and re-surface/plane/sand to provide a smooth and easily cleanable surface.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Lids to smoothie table are stored on the floor.
Correction: Clean the lids and store elevated up off the floor at least 6 inches. Suggested storing on prep table shelf.
- Critical: Backflow Prevention Device, When Required* (repeated violation)
Observation: Backflow or backsiphonage prevention device not available on threaded faucet of mop sink as required by law.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: The floor-wall juncture is not sealed below the espresso machine.
Correction: Seal the floor-wall junctures.
- Hand Drying Provision (corrected on site)
Observation: Paper towels not provided at the hand sink next to the three compartment sink.
Correction: Corrected. Provide paper towels at all hand sinks.
- Lighting, Intensity
Observation: 1) Lighting insufficient at table adjacent to the walk-ins.
2) Light bulbs burned out back prep area.
Correction: Restore lighitng in these areas.
- Physical Facilities in Good Repair (repeated violation)
Observation: 1) Base molding not sealed to wall right of the ice machine
2) Ceiling tile missing at back door
3) Lower wall damaged at back storage area
4) Drain cover missing below prep table next to ice machine--litter/rag present in depression
5) Floor tile grout eroded at ice machine
Correction: Maintain equipment in good repair to facilitate cleaning and eliminate potential pest harborage conditions.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Chemical spray bottles are not labeled.
Correction: Label the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Table cleaner stored with bulk straws at front counter.
Correction: Corrected. Store chemicals separate and/or BELOW food, food contact surfaces, and equipment.
|
12/12/2012 | Routine | |
all food temperatures observed are internal unless otherwise noted.
- Jewelry - Prohibition
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Open bags of food observed in the walk-in freezer.
Correction: Maintain the bags of food closed.
- Cooling Methods (repeated violation)
Observation: Sliced tomatoes cut this morning prior to EHS arrival are cooling and holding on the salad make table rail using improper methods.
Correction: Once tomaotes have been sliced, they shall be cooled to 41* within 4 hours or time shall be used as a control to ensure the tomatoes are used or discarded within 4 hours of slicing. The top rail of the make table is not designed to cool food back down to 41*--it is designed to maintain food already holding at 41*. Suggest providing a written policy to use time as a control for the tomatoes and label the time they were cut.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk (45* surface temperature) and half and half (44* surface temperature) at self service counter are cold holding at improper temperatures--the ice in the crocks had completely melted.
Correction: Cold hold milk at or below 41* or use time as a control and labe the time the milk was removed from refrigeration. Any product left within 4 hours of removal from the refrigerator shall be discarded.
- Wood, Use Limitation (corrected on site)
Observation: Bamboo spatula is used as a food contact surface.
Correction: Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs.
Correction: Post of no-smoking signs or international no-smoking signs. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Good Repair and Proper Adjustment
Observation: One door gasket torn on the smoothie table.
Correction: Repair/replace. On order per manager.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Cased single service cups stored on the floor.
Correction: Store the cups elevated up off the floor at least 6 inches.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Box of foodservice bags stored below waste drain line of sink at front counter.
Correction: Discontinue storing food equipment/single service below the waste drain lines of plumbing fixtures.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet of mop sink as required by law.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: The floor-wall juncture below the espresso machine is not sealed.
Correction: Seal/install cove molding to eliminate a cleaning hazard.
- Handwashing Aids and Devices - Use Restrictions
Observation: Handwashing aids and devices have been installed at the food preparation (dump) sink
Correction: Remove the hand soap from the food preparation sink. Hands shall be washed in a hand sink only.
- Physical Facilities in Good Repair (repeated violation)
Observation: 1) Small area of floor tile grout eroding at ice machine.
2) Floor tiles not installed along back wall below esspresso machine.
3) REPEAT: Ceiling tile missing above walk-in cooler entry.
Correction: Maintain the physical structures in good repair and proper adjustment.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor is sticky in the prep area and where the storage racks are located.
Correction: Thoroughly clean the floor.
- Mops - Drying Mops
Observation: Mopsnot hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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08/01/2012 | Routine | |
All temperatures are internal unless otherwise noted.
a
Reviewed employee health policy with operator. There is no policy written/addressed in employee handbook. EHS to provide employee health agreement to operator.
Advised that milk thermos's at self service counter shall be cleaned and sanitized at least once every 4 hours. Also suggested using time logs to ensure milk not held for more than 4 hours in thermos.
Remove hand soap dispenser and paper towel dispenser from dump sink at smoothie prep area.
- Food Storage Containers - Identified with Common Name of Food
Observation: Bulk sugar not labeled.
Correction: Label all bulk food storage containers.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Cup being used to dispense bulk whey and soy and was laying in the product.
Correction: Use dispenser with a handle and ensure that it is being stored with the handle up above the product.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloth buckets being stored on the floor.
Correction: Store buckets off the floor to prevent contamination.
- Cooling Methods (corrected on site)
Observation: Tomatoes sliced at 9 am this morning on the final prep make table rail were being held at 47F.
Correction: Ensure all Potentially Hazardous Food is being held at 41F or below, if not use time as a public health control and discard product after 4 hours.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs.
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
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Hand sink adjacent to 3 compartment sink being used for other purposes.
Correction: Use hand sinks for washing hands only.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (corrected on site)
Observation: No trash can at hand sink.
Correction: Provide trash can.
- Physical Facilities in Good Repair
Observation: There was a ceiling tile missing at the walk in refrigerator and there several tiles that have moisture damage near the grab and go.
Correction: Replace tiles.
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03/19/2012 | Routine | |
Permit to operate is issued. It will expire on March 14, 2012. All violations must be corrected by that date
- Person in Charge (corrected on site)
Observation: Certified food manager not registered with health department
Correction: Register
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory
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
Observation: The following were found in need of repair
>>Holes in wall next to ice machine
>>Cove molding missing behind counter
Correction: Repair
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02/02/2012 | Routine | |
Restaurant representatives - add corrected or new information about Tropical Smoothie Cafe, 1040 Settlers Landing Rd., Hampton, VA 23669 »