All temperatures were taken internally unless otherwise noted.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of plates and bowls were not being sanitized properly due to improper heat temperatures being generated by the washer. The establishment's dish washer is a high temp unit and the last rinse cycle was measured at less that 180*F
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. EHS recommended that the dishes be sanitized in the three compartment sink until dish washer is fixed. Maintenance man w as on ground working on the dish washer during the inspection.
|
08/20/2015 | Routine | |
All temperatures were taken internally unless otherwise noted.
- Gloves - Use Limitation (corrected on site)
Observation: Employee on the cookline was observe using single-use gloves during multi-tasked food preparation. Cracking raw eggs and handling ready to eat foods on customer plates.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 compartmet sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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03/02/2015 | Routine | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: An open package of steak meat was being stored over pork in the 4-door reach-in cooler.
Correction: Prevent cross-contamination by storing food in packages, covered containers, or wrappings.
- 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced cheese cold holding at improper temperatures at 48*F
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: The discard time for ham and tomatoes were not updated at the time of inspection. Discard time was for 7PM-11PM, the night prior to the inspection.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The mop sink 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
Observation: Multiple door gaskets, to cooler units, are in poor repair.
Shleves in several units are starting to corrode.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment and Utensils - Good Repair and Calibration
Observation: Two spatulas were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Orange juice dispenser nozzles were heavily soiled. Interior surface of the ice machine near the store room was soiled.
Correction: Clean regularly to prevent build-up.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following are in need of cleaning:
>>Shelf above hot holding unit.
>>Soiled gaskets on multiple cooler units.
>>Handles to multiple reach-in units are soiled to the touch.
>>Racks in multiple cooling units are soiled.
>>Bottom shelf of the reach-in cooler near the 3-compartment sink heavily soiled from a liquid spill.
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 (corrected on site)
Observation: Clean plates and bowls were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections are leaking at the ice machine, near the delivery door.
There was a leak under the 3-compartment sink.
Water dispenser drain line is not plumbed to the drain and the drain is clogged.
Correction: Plumbing systems and components shall be maintained in good repair.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the hand sink near the register.
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: 37 ft candles of light was noted at the prep line.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor grout is deteriorating at drain under the front counter.
Coving is damaged near the 3-comp sink.
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: Floor in need of cleaning near prep line.
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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08/13/2014 | Routine | |
the door gaskets on the meat cooler were replaced but one of the newly installed gaskets is now torn. Repair/replace the gasket.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Interior shell of make table is in poor repair.
Correction: Maintain equipment in good repair and proper adjustment. Suggested using silicone adhesive or equivalent to seal the cracks at the interior of the door to the make table.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Interior surfaces of the ice machine are not clean.
Correction: Clean the interior surfaces of the ice machine 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.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: There is a small leak at the cold water supply line of the dish machine hand sink.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor at back wall along entire length of cookline to pie case is not clean.
Correction: Clean.
|
10/11/2013 | Follow-up | |
all food temperatures observed are internal.
Tomatoes, ham, and time blender last cleaned were clearly labeled.
- 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. PIC made copy of policy from Waffle House procedures manual, posted policy, and informed staff present where it is posted.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Shell eggs 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: These eggs were being used to prepare waffle batter. Management was certain and could pull up on video tape that the eggs (65*) had been out for 20 minutes before using for batter. Discussed the importance of labeling the time the eggs are removed from the refrigerator. Advised to cool to 41* and to use eggs that were held at or below 41* to prepare waffle batter (this will also help cool the batter down to 41* within 4 hours after preparation). Reminded manager that when using time as a control, product to be discarded within 4 hours and NOT relocated to refrigeration. 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Surplus syrup caraffes and salt and pepper shakers stored in cardboard box.
Correction: Provide an approved multi-use container (such as plastic) to store surplus food equipment.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Tip sensitive food thermometer not provided.
Correction: Provide a tip sensitive or digital food thermometer to measure the internal temperatures of thin-massed, patty-like foods.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) 3/4 meat reach-in refrigerator door gaskets torn.
2) Interior shell of make table is in poor repair.
Correction: Maintain equipment in good repair and proper adjustment.
- Equipment - Cutting Surfaces
Observation: The cutting board stored at the three compartment sink is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior surfaces of the ice machine are not clean.
Correction: Clean the interior surfaces of the ice machine 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 and Utensils, Air-Drying Required
Observation: Multiple waffle buckets were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Plumbing System Maintained in Good Repair
Observation: There is a small leak at the cold water supply line of the dish machine hand sink.
Correction: Repair.
- Sewage - Other Liquid Wastes and Rainwater
Observation: Ice bin condensate draining directly on floor below bin.
Correction: Adjust the drain line so it is divereted to the floor drain.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed in the dumpster enclosure.
Correction: Maintain the dumpster enclosure in clean and sanitary condition.
- Physical Facilities in Good Repair
Observation: The physical structures are in poor repair:
1) floor tile grout eroded throughout front area/cookline
2) floor tile grout eroded small section below back area hand sink
3) floor tiles broken and/or missing on the "dirty" side of the dish machine (and holding water)
4) floor drain cover missing at cookline
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate potential pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The physical structures are not clean:
1) floor below commissary reach-in refrigerator and freezer
2) wall a t back hand sink and three compartment sink
3) floor below pie case
4) floor at back wall along entire length of cookline to pie case
Correction: Clean.
|
09/24/2013 | Routine | |
- Person in Charge
Observation: facility does not have registered certified manager ( previously registered manager is no longer at this location)
Correction: have full time employee who has taken approved food manager course register course completion statement with this office in the next 10 days . Left flyer with manager on duty with information
- Food - Miscellaneous Sources of Contamination
Observation: tea container not covered
Correction: locate lid / cover for tea container and put on
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: ham cubes in insulated container topline sandwich prep unit at 44 degrees
Correction: insulated containers will not hold product long term at < 41 as required by the regulations . Use time as the control like you do for eggs and tomatoes . Use 1/ 2 bag of ham at a time and put time reference on stainless over the prep unit . Ham timed at inspection with 4 hour use
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: dish machine scrap sink has hair line split on the right edge of the scrap sink and the dirty drainboard surface
Correction: have seam rewelded . Seam to be smooth
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >>gaskets split on the cook's upright refrigeration unit ( 4 door )
>>vent filters have gap in between center filters
>>sandwich prep refrigeration unit interior shell at the door is cracked in the corner
>>powder coat of wait upright refrigeration unit is worn and under surface rusting
Correction: >> replace split gaskets
>> vent filters are to be side by side ( no gaps )
>> monitor damage of the sandwich prep interior shell . If it worsens will need to be replace or returned to smooth and easily cleanable surface
>> resurface or replace the wait upright refrigeration shelving
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: interior upper surface of ice machine is dirty
Correction: clean
- Non-Food Contact Surfaces
Observation: sandwich prep unti drawer gaskets are dirty
cabinetry under steamer unit is dirty
Correction: clean '
clean cabinetry under steamer unit and all the food service equipment within
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: 2 sleeves of styrofoam cups on floor / < 6 inches off floor in storage closet
Correction: store cups > 6 inches off floor
- Refuse - Covering Receptacles
Observation: dumpster lid is open
Correction: maintain closed
- Outer Openings - Protected
Observation: 2 flies observed at window area
Correction: use approved means to eliminate insects in the bulding
- Lighting, Intensity (repeated violation)
Observation: lights out multiple upright refrigeration units
Correction: restore to operational
- Physical Facilities in Good Repair (repeated violation)
Observation: slight grout errosion floor tile in front of dish machine
small holes in wall area of the waffle irons / soda fountain
wall paint to each side of cage door is peeling
Correction: >> regrout areas of dish line floor to eliminate areas where food and moisture can accumlate
>> seal small holes in wall over waffle area - drink fountain
>> remove peeling paint exterior cage wall
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: cleaner located on shelvin with single service product in the storage closet
Correction: store cleaners only on floor or designated chemical storage location
|
11/28/2012 | Routine | |
returned to facility to follow up on risk factor violations not corrected during inspection of 8/22. Upright refrigeration unit thermometer reading 39 and ST of milk carton was 38 . Dish machine wash cycle was 162 and rinse cycle was 180 . There were no eggs located in basket over grill
Reviewed corrective actions with Certified Food manager Sabrina. Sabrina advised she is working the second shift not to have eggs out of the refrigeration unit at all . Told her even in shift that are busy if eggs in basket are sitting over the grill there is to be a time reference as to when they left the refrigeration unit at or nearby the basket . Sabrina is monitoring the temperatures of the ham and tomatoes on the sandwich prep unit . She told me if staff closes the lid of the unit ( which they are instructed to do ) the temperatures will be maintained at < 41 . Told her that if lid was opened for really heavy customer demand then to document time reference ( timer - grease pencil on stainless shelf over unit or dry erase board ) for the 4 hour time as a control option.
Facility maintaince person was present replacing tile and repair to the drainline of the ice bin when I was present ( he had also adjusted the dish machine to restore proper temperature to wash and rinse cycle )
As I walked through the location Sabrina had put up signage as to proper cleaner location . No personal beverages observed in unapproved locations . Manager advised she has spoke with staff and told them in no uncertain terms the only personal beverage location is the break table !
The manager is taking strong action to insure that the facility will remain in good compliance and will not have multiple critical observations in the future .
No violation noted during this evaluation. | 08/28/2012 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: employee beverage on sandwich board in front of waffle irons
Correction: personal beverages are to be in a non breakable covered container and stored only on lower level or at the break table in the back
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: employee chewing gum
Correction: employees may not chew gum in a food service area ( behind the counter or in the back )
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: eggs in basket over grill at 70-72 / ham and tomatoes topline sandwich prep unit 48 & 56>. There is no time reference noted for any of the items
Correction: eggs , ham and sliced tomatoes must have time reference in place for the product .They can be on the shelf over grill / Topline of sandwich prep unit for 4 hours then must be thrown out > Use of the frozen insulated containers may allow additional time for the ham The insulated containers must be placed in the freezer overnight and will hold product at < 41 for about 6 hours . Also sandwich prep unit holding at 45 .Service tech called to repair unit at time of inspection . Unit should be 36-38 degrees . Tomatoes thrown out . Eggs thrown out . Ham relocated to other refrigeration section
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: eggs and milk pints in wait upright refrigeration unit ( 3 doors ) at 45 & 47 --thermometer indicated 45
Correction: service tech called for upright refrigeration unit . To be here in less than one hour .
Until to be repaired and should be at about 36- 38 degrees .
I will return to check on unit tomorrow
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: scrap sink seam is split ( right side )
counter top and wall seam under juice dispenser is no longer sealed
Correction: >> weld scrap sink tray or replace . Seam to be sealed and smooth in nature
>> recaulk - silicone seal of counter top and wall under juice dispenser
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> gaskets split 4 door upright ref. ( both upper doors )
>> interior shell sandwich prep refrigeration door is cracked
>> trash recess cookline ( right of prep ref. ) is rusty ./ corroded
Correction: >> replace split gaskets upright cookline ( meat ) refrigeration unit
>> monitor interior shell of sandwich prep unit . If worsens will have to be repaired or the unit replaced
>> resurface lower level trash recess to restore to smooth and easily cleanable
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (repeated violation)
Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 150 while the actual temperature was 142
Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (repeated violation)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read 162
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
Service tech called at the time of inspection .I will return tomorrow or the 24th to insure correction and unit having rinse of > =180
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: omelet beater dirty
interior ice machine dirty
Correction: clean and sanitize omelet beater every 4 hours
clean interior upper level ice machine
- Non-Food Contact Surfaces (repeated violation)
Observation: top of wait upright refrigeration unit ( 3 door ) dirty
under grill slightly dirty
under side of scrap sink dish machine dirty
cage screen door dirty
lower level single door upright refrigeration unit with hash browns is dirty
Correction: clean
- Plumbing System Maintained in Good Repair
Observation: drainline of ice bin damaged -- no longer directed to floor drain - -going onto floor
Correction: repair drainline =restoring it to draining into floor drain
- Refuse - Covering Receptacles
Observation: grease reclaimation unit open
Correction: maintain closed
- Insect Control Devices - Design and Installation (corrected on site)
Observation: presence of fly strips in unapproved locations
Correction: removed at the time of the inspection
- Lighting, Intensity
Observation: lights out multiple upright refrigeration units
Correction: restore lights to operational
- Physical Facilities in Good Repair (repeated violation)
Observation: grout erroded floor tiles cookline -dish line
floor tile damaged in center of the cookline floor
floor tiles damaged - missing at the right front leg of the 3 compartment sink
wall board peeling outside the " cage / storeroom " where the rolling cart in located
Correction: regrout floor tile cookline - dish line
replace damaged - missing floor tiles
recover / restore the wall outside the " cage - storeroom " to smooth - durable - non absorbant and easily cleanable condition
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: floors dirty under beverage line (juice - coffee to steamer )
floor under dish machine is dirty
floor under ice machine corner is dirty
Correction: clean
- Pests - Controlling Pests*
Observation: a few flies present in facility .
Correction: maintain doors closed as best as possible and use approved measures to control flies which enter building
- Critical: Toxics - Storage of Toxic Containers* (repeated violation)
Observation: cleaner stored with single service in storage closet
spray cleaners stored with sleeves of single service on floor of storage closet
Correction: cleaners are to be stored physically seperate and lower than food and single service items ( as well as cleaned food service containers )
|
08/22/2012 | Routine | |
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (corrected on site) (repeated violation)
Observation: dish machine was not achieving required temperature at time of routine inspection 5/17 --repair tech called to service unit
Correction: in follow up on the 18th the machine was achieving the manufacturer specified wash temp. of >= 150
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site) (repeated violation)
Observation: dish machine was not achieving required rinse cycle of 180 degrees during the routine inspection on 5/17 . Repair tech called out to service the unit
Correction: returned in follow up on the dish machine and the rinse cycle was 180
|
05/18/2012 | Follow-up | |
- Person in Charge
Observation: new general manager has taken food manager course but has not registered course completion statement with this office
Correction: Hampton CIty Code requires that person who has taken food manager
- Critical: Hands - When to Wash* (repeated violation)
Observation: >>observed employee handling dirty dishes and then go to ice scoop to dispense ice without washing hands
>>observed cook handling eggs ( cracking ) with food service gloves and removed gloves and put on other food service gloves without washing hands
Correction: >>hands are to be washed after handling dirty dishes prior to handling cleaned equipment
>> advised employee that when removing gloves after handling raw protein product she must wash hands then put on new food service gloves
Advised employee of action and need to wash as well as manager
CORRECTE DURING INSPECTION
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: >>eggs out above cookline in tray at 72 degrees
>>ham cubes in prep refrigeration topline at 42-46\
>>tomato slices topline prep unit ( mounded over insert rim also ) at 44 -47
Correction: potentially hazardous foods must remain at < 41 unless documented with a 4 hour use period ( which was not present ) . Advised staff about using grease pencil to note time which prep refrigeration unit items were placed on topline and egg tray placed over grill line . They can be present for up to 4 hours . They must be used (eaten ) or thrown out after the 4 hour period .Eggs thrown out . Tomatoes and ham time reference placed on them as to when cook placed them on topline
CORRECTED DURING INSPECTION
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >>2 of 4 gaskets split on the cookline upright refrigeration unit ( left of the grill )
>> interior shell of the prep refrigeration unit cracked
>> lower level interior shell of the 3 door upright refrigeration unit
>> trash recess right of the prep refrigeration unit surface is corroded and rusty
Correction: >> replace gaskets on cookline upright ref ,
>> restore shells of refrigeration units to smooth - durable - non absorbant and easily cleanable
>> restore surface of trash recess to smooth - durable - non absorbant and easily cleanable
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (repeated violation)
Observation: dish machine wash observed to be 120 degrees
Correction: manufacture specifications require for wash cycle to be 150 degrees . Observed dish machine reset dial to be off . TUrned up unit and set reset button .After 35 minutes and running machine twice gauge rose to 130 degrees and waste water into floor drain was 121. Advised to cease use of the dish machine until repaired so that wash cycle was at least 150 degrees .
Dishes must be manually washed until machine repaired .
I will return tomorrow to insure correction.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (repeated violation)
Observation: dish machine hot water sanitizer is not 180 -194 . Observed rinse at 99 degrees . Determined reset not on and temperature not set .
Correction: requirements for dish machine rinse cycle is 180 - 194 degree water to achieve dish temperature of 160 degrees .
Dishes must be manually washed until dish machine repaired .
WIll return tomorrow to insure repair . Maintanence technician called at time of inspection
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: asked cook how often omelet beater is being cleaned and sanitized . Told every shift
Correction: the omelet beater is to be cleaned and sanitized every 4 hours and use grease pencil over beater to notate when it was cleaned and sanitized .Clean and sanitize now
- Non-Food Contact Surfaces (repeated violation)
Observation: >> the under side of the shelf over the table top steamer ( chili - sausage gravy ) is dirty
>> the underside of the shelf over the prep refrigeration unit - waffle station is dirty
>> cabinetry door ( right ) under the drink foutain - tea pitchers is dirty
Correction: clean
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities in Good Repair (repeated violation)
Observation: >> floor tile grout at the dish line is erroded
>> floor tiles between prep refrigeration unit and dish machine are cracked
Correction: >> regrout tile along dish line to eliminate areas of food and moisture accumulating
>> replace damaged tiles in floor
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> floor dirty along dish line
>> floor dirty under cookline to drink fountain up against the wall
>> floor dirty corner left and under ice machine
Correction: clean
- Critical: Toxics - Storage of Toxic Containers* (repeated violation)
Observation: >> spray bottle cleaner hung from rack shelving over bread slices
>>case of cleaner stored on top of 3 door upright refrigeration unit in cage
>> spray cleaners locate on top of clean linens
Correction: clceaners are to be stored physically seperate and lower than food / clean equipment or food service equipment , single service products and clean linens .
Relocated at time of inspection
CORRECTED DURING INSPECTION
|
05/17/2012 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: observed employee handling dirty dishes and then went to serving product ( handling utenils) at the steamwell .
Correction: after handling dirty dishes handles are to be washed prior to handling ready to eat foods and utensils
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: cases of shell eggs stored on shelving below cases of raw beef product
Correction: since eggs have lower cook temperature they are to be stored on shelving above raw beef ( and chicken )
- Temperature - Food Temperature Measuring Devices - Provided
Observation: facility lacks digitial thermometer
Correction: obtain a digital thermometer
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> vent filters not correctly in position
>> interior door shell prep ref, cracked
>> lower right grill display refrigeration door gasket split
>> trash recess had corrosion and damaged issues right of the prep ref,
Correction: >> vent filters should not have any gap present
>> in the event of change of owner or remodel or the damage to the unit worsens the prep ref, is to be replaced
>> replace refrigeration door gasket
>> resuface trash recess to restore to smooth - durable - non absorbant and easily cleanable
- Non-Food Contact Surfaces
Observation: under grill surface dirty
shelf over the steamwells ( underside ) is dirty
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: coffee fitlers are not protected
Correction: coffee filters are to be in a washable container or in cabinetry or in the plastic bag comes in folded over
- Floors, Walls, and Ceilings, Utility Lines
Observation: tubing under the grill line needs to be elevated to eliminate cleaning issues
Correction: elevate tubing so that is off the floor
- Lighting, Intensity
Observation: light out produce refrigeration unit storeroom
Correction: restore out light produce refrigeration unit
- Physical Facilities in Good Repair
Observation: floor tile grout erroded at the drink fountain
Correction: / 3 door upright cookline and at the cookline
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: spray cleaner located on shelving in storeroom over the foil sheets
Correction: locate cleaners physically seperate and lower than food / food equipment and single service
|
02/01/2012 | Routine | |
no customers during the entire time of inspection
- Person in Charge
Observation: facility lacks City of Hampton food manager / Certificate is not posted in public view
Correction: apply for certificate / post issued certificate in public view
- Food - Miscellaneous Sources of Contamination
Observation: use of ill fitting to go container plastic lids as covers for tea urns
Correction: provide correct lid to cover tea urns
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: >>eggs sittong out over grill at 60 degrees
.> ham topline prep ref, 47
>> sliced tomatoes topline prep ref, 55
Correction: potentially hazardous foods are to be maintained at < 41 unless reference in place ( timer - grease pencil mark on shelving - paper tag / chit ) indicating the 4 hour period product is in use ( or less if different time by corporate policy EX 2 hours )
Product thrown out at the time of inspection
CORRECTED DURING INSPECTION
- Temperature Measuring Devices
Observation: thermometer lacking at the 3 door upright ref, at the right end of the food service area
Correction: provide thermometer accurate to 2 degrees by the door of the refrigeration unit
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >>interior shell prep refrigeration door frame cracked
>>gaskets upright refrigeration unit left of grill both upper and lower doors closest to grills split
Correction: >> monitor damage to prep door frame --if worsens will need to be replaced
>> replace split gaskets upright ref, closest to grill
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (repeated violation)
Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 142 while the actual temperature was 150
Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (repeated violation)
Observation: dish machine rinse temperature observed at 140 . Took T stick to machine and did not change color on sensor on strip
Correction: dish machine may not be used until repaired so that rinse cycle is 180 degrees as required by manufacture specification
- Equipment and Utensils - Good Repair and Calibration
Observation: interior panel of ice machine lid is cracked ( modest / small )
Correction: monitor ---if cracking worsens will needbe replaced to lid
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: interior upper interior surface of ice machine is dirty
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: >>trash can recess dirty
>>areas under grill need cleaning
>>gaskets of the prep refrigeration drawers are dirty
>>drawer fronts at the grill are dirty
>>bottom level of single door upright ref, in storage area is wet with drainage of hash browns
>> bottom level of right side 3 door upright ref, is dirty /wet
Correction: clean
- Plumbing System Maintained in Good Repair
Observation: drainline of COKE fountain is not readily draining and is leaking onto counter
Correction: repair or replace the COKE Fountain
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: floor dirty corner - left of ice machine
Correction: clean
- Critical: Pests - Controlling Pests* (repeated violation)
Observation: roaches present . Better than in past
Correction: continue effort with routine extermination ( presently every week ) and cleaning . Hot spot observed trash recess right of prep ref
Roaches also seen cabinetry eat in counter where bread stored on cabinetry under steamer , /Will check back in one month on activity .
Facility aslo just changed extermination companies
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10/28/2011 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: observed cook cracking eggs with gloved hands and went on to handle / reach for ready to eat items ( lettuce / tomato slice / onion slices and bread ) without removing gloves - washing hands and putting on new gloves
Correction: advised employee to discard ready to eat products touched and remove gloves / wash hands and put on new gloves
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: observed employee slicing tomatoes with bare hands
Correction: tomatoes are to be sliced while the employee is wearing food service gloves
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: raw product in the upright refrigeration units ( in the cage -- the single upright refrigeration unit and the cookline 3 door upright refrigeration unit ) was located over margarine cups and other ready to eat products and over eggs which have a lower cook temperature
Correction: raw stock in refrigeration units is to be located on the lower shelving . Cooked items / ready to eat items are to be on the upper shelving .
Arrange raw meats / proteins
>> eggs and pork chops
>> steaks
>> hamburger and sausage patties
>> chicken
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: upright refrigeration doors ( left of the cookline ) are split
Correction: replace damaged gaskets
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: interior ice machine is dirty
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: under grill dirty
back side prep refrigeration unit at edge ( back edge )
lower level single door upright refrigeration unit dirty
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: cutting board located at the gooseneck of the 3 compartment sink
Correction: cutting board to be relocated to area not subject to splash contamination
- Floors, Walls, and Ceilings, Utility Lines
Observation: floor area depressed and not graded to drain in front of the drink fountain
Correction: floor is supposed to be graded to drain
- Lighting, Intensity
Observation: light out in the cage / storeroom
Correction: restore out light
- Physical Facilities in Good Repair
Observation: floor tile loosening in front of the prep sink in the back room
Correction: secure the floor tile
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: floor under grill dirty
floor under ice machine is dirty ( under and around )
Correction: clean floor
- Pests - Controlling Pests*
Observation: >>a few flies present
>>a few roaches present in the back wall of the cabinetry under the steamer line
Correction: >> use approved methods to remove flies ( and maintain the doors closed )
>> advise exterminator of observation of live roaches in the course of the inspection ( on the adhesive foam 0
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07/20/2011 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: handles of ice scoops laying on contents
Correction: maintain handles of scoops upright out of contents
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: chili placed in water bath --66-115
Correction: manager knew had not been there at 2pm . Not sure when placed into steam bath . Was not reheated on grill prior to placement on steamline .
Removed and reheated on grill to > 165
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: butter blend spreads -- full case -- observed sitting on dry good shelves at 75 degrees
Correction: thrown out at the time of the inspection
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: shell / door liner of the prep ref,unit is cracked
meat doors 4 door upright ref, are split
Correction: restore the shell to smooth = durable and easily cleanable
replace split gaskets
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (repeated violation)
Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 150 while the actual temperature was 140
Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (repeated violation)
Observation: dish machine is not reaching required 180 degree rinse to achieve 160 dish temperature . Temperature observed after mulitple washings
Correction: dish machine called for service . Maintanence person with WH at the store at 2600 W Mercury and will arrive quickly . I will return Monday to verify correction
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: drawers with lids are dirty
lids placed in the drawers are dirty
interior upper panel of ice machine is dirty
Correction: clean drawers and clean and sanitize equipment in the drawers clean upper panel of ice machine
- Non-Food Contact Surfaces (repeated violation)
Observation: > the top of the coke refrigeration unit is dirty
>> the level under the grill is dirty
Correction: clean
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: floor cookline at the drink fountain is dirty
floor corner of ice machine is dirty
Correction: clean
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: cleaners stored with and over single service items in the cage center island racks
Correction: cleaners to be stored physically seperate and lower than food/ food service equipment and single service products
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04/15/2011 | Routine | |
- Food - Miscellaneous Sources of Contamination
Observation: tea dispenser lacks lid/ cover
Correction: cover tea dispenser
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >>gaskets split doors of cookline upright ref, with meat
>> under side of bar line ( over dish machine and both clean and dirty drainboards ) is rusty and corroded
Correction: >>replace split gaskets
>> clean and remove rusty surface over the dish machine line
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 140 while the actual temperature was 150
Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read 140
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: interior left edge of ice machine ( where ice falls into hopper ) is dirty
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: >>under grill dirty
>>top of drink fountain dirty
>>shelving / bottoms of inverted glasses under coffee grinder are dirty
Correction: clean
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: spray cleaners located in storeroom with napkins and bases of to go containers ( in plastic sleeve )
Correction: single service product such as to go contaienrs and lids/ straw / napkins are to be above cleaners while in storage
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01/13/2011 | Routine | |
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: time reference for the ham and tomatoes at the sandwich prep ref, had not been updated as required . Documentation said product use time of 6 - 10 am . At 11:10 time refernence not changed ( when I arrived a nice rush in progress thru 11: 30 )
Correction: new ham and newly sliced tomatoe placed on the line and time reference changed to 11 am - 3 pm
- Equipment - Good Repair and Proper Adjustment
Observation: gaskets right doors upright meat refrigeration unit cookline split
Correction: replace damaged gaskets
- Equipment - Cutting Surfaces
Observation: cutting / sandwich board corner worn
Correction: replace if damage worsens
- Warewashing - Manual Warewashing Equipment, Wash Solution Temperature
Observation: wash temperature / gauge on the dish machine indicated 140 degreees
Correction: unit 's specification calls for wash temperature to be 150 degrees . Have the unit serviced and repaired .
(Rinse temperature 185 )
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: omelet beater dirty
Correction: clean and sanitize at least every 4 hours
- Non-Food Contact Surfaces
Observation: under the grill line is dirty
top of drink fountain is dirty
bottom right door upright ref, ( right side of cookline ) dirty
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: to - go bases improperly dispensed
Correction: dispense to go bases with food contact side down
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: floor under waffle irons dirty
Correction: clean
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10/18/2010 | Routine | |
Reinspection conducted
3 door upright refrigeration unit in the storeroom is being serviced . Unit started to have increase in temperature at 11 am . All product emptied at the time of discovery to other units. Staff is to monitor unit .
Advised regional manager to obtain several of the old glass dial stem thermometers and place them in ( centered ) a block of margarine . Place the block by the door of the 3 old upright refrigeration units . The block of margarine will demonstrate the internal food temperature accurately .
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: the edges of the customer service eat in bar and the grill line handsink and divider edges are not sealed
Correction: sealed with caulk at the time of the inspection
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: handle of grill press broken
Correction: replace the handle or replace the grill press
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean :
>> the grill press handle ( one which is damaged )
>> the motor recess edges / ledge under the waffle irons
>> the plate shelf left side by the vent hood
>> the plate shelf underside supports both sides plate shelf in the vent hood
>> the filter units at the coffee brewers
Correction: clean
- Pests - Controlling Pests* (repeated violation)
Observation: 2 live baby roaches observed --significantly less that previous inspections
Correction: facility continues to work on removal / control of roaches that were at a significant number earlier in the year. Significant progress in cleaning and sealing of cracks and crevice observed . Newly contracted exterminator plans on cleanout Wed .August 4 th
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07/28/2010 | Routine | |
no orders received during the inspection
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: personal beverage observed located on vent hood shelf above cookline
Correction: persoanl beverages are to be in non breakable covered containers and located only on a lower level or a non food service surface
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: observed raw meats ( beef and sausage and chicken ) stored above shell eggs and margarine spread cups
Correction: refrigeration must be organized with ready to eat products ( or products recieving light warming -- such as margarine cups / tortillas /biscuits ) to be store above raw protein foods .
Raw proteins to be stored with those products having higher cook temperature stored lower .Standard is
ready to eat foods ./ light reheat foods / pre cooked items above
==shell eggs above
--porkchops and steak
--hamburger and sausage
--chicken
- Cloths - Wiping Cloths - Use Limitation
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: waffle batter ( dry mix) boxes on storeroom floor
Correction: store product > 6 inches off floor . Per employees stock delivered on the 7th .
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: >>2 door upright ref. in storeroom thermometer reading 46 . Contents 45 -49 ( milk cartons and gallon milk and whipped cream )
>> 3 door upright ref, right of the cookline holding 48-50 degrees
Correction: advised operator ( GM called when I was present and arrived about 30 minutes later ) to relocate some of the product to other operational refrigeration units , some product placed into upright 3 door refrigeration unit to thaw should go back into the freezer and any other product to be shifted to other Hampton location OR thrown out. Advised the refrigeration units are to be emptied of Potentially Hazardous Foods and PHF foods not to be restocked until the units are holding < 41 .
ON THE LAST INSPECTION this 3 door upright refrigeration unit was also observed to be holding product 50 degrees .
IF THE UNIT CANNOT BE RESTORED TO RELIABLY HOLDING PRODUCT AT < 41 +++ REPLACE IT +++
- Critical: Time as a Public Health Control* (repeated violation)
Observation: eggs above the grill were at 75 degree
ham on sandwich line was at 53
cut tomato on sandwich line was at 55
Correction: all products are supposed to be using time as the control ,
NO time reference in place for any of the items .
( NOTE ---GM ./ CFM had day off )
ALL PRODUCT thrown out
- Cooling, Heating, and Holding Capacities
Observation: >>2 door upright refrigeration unit storeroom at 46 degrees . Product temperatures 46 -49
>> 3 door upright refrigeration unit right of the cookline holding product 48 - 50
Correction: refrigeration units are to be capable of holding product at < 41 degrees . Relocate product .
NOTE ---- OBSERVED UPRIGHT 3 DOOR REFRIGERATOR holding product at 50 degrees in March 2010 .
UNIT MUST be reliable iin holding product < 41 . Recommend replacement of the refrigerator ,
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Employees could not provide a digital 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >>gasket ( lower left door ) of the 3 door upright ref, is split ( unit right of the cookline
>> sandwich prep refrigeration door interior shell is cracked
>> sandwich prep refrigeration door frame is cracked / seperated
Correction: >> replace gasket of refrigerator ( unless due to the age of the unit and it's documented history of not holding product at < 41 it is replaced )
>> door surface and door frame surface of the sandwich prep unit should be smooth - durable - non absorbant and easily cleanable
- Equipment and Utensils - Good Repair and Calibration
Observation: >>fry pan handle torn / melted
>>grill press handle seperated from frame
Correction: replace damaged food service equipment
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: >>omelet beater unit dirty
>>2 right drawers under the grill line with food contact equipment are dirty
Correction: >>clean and sanitize omelet beater every 4 hours
>> clean food service equipment drawers under the grill line and clean and sanitize the contents
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean :
>> the surface under the grill
>> the left 2 drawers with non food contact product under the grill
>> the trash recess on the cook / assembly line
>> the motor recess under the waffle iron station
>> the syrup and condiment storage - wait stations along the booth line
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: >>coffee filters stored incorrectly
>> plastic wrapped single service stock and boxed stock on floor of the storage closet
Correction: >>store in plastic bag they come in folded over or other clear plastic bag or stored in washable covered container or stored in cabinetry
>> plastic wrapped and boxed single service stock are to be stored > 6 inches off floor
- Refuse - Covering Receptacles (repeated violation)
Observation: grease reclamination unit lid open
Correction: lid is to be kept closed .
- Physical Facilities in Good Repair
Observation: >> ceiling tile over the single door DELFIELD / break table is split/ peeling
>> the wall board frame / trim over the 3 compartment sink is loose
>> multiple holes observed in the walls of the storage closet
>> holes present wall over waffle timer
Correction: >> replace damaged ceiling tile
>> restore wall board over 3 compartment sink to smooth - durable - non absorbant and easily cleanable
>> seal holes in walls of the storage closet and at the waffle timer
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> ceiling tiles dirty / stained storeroom / over 3 compartment sink - Delfield upright ref
>> floor dirty under grilll - waffle station / trash recess
>> floor dirty at center line ( upright 3 door refrigeration unit / dish machine
Correction: clean or replace ceiling tiles
>> clean floors
- Critical: Pests - Controlling Pests*
Observation: >>one roach observed ( live )
>>multiple flies present in the cookline - dining room as well as the rear storage / 3 compartment sink area
Correction: >>facility continues to treat for roaches every week . I observed invoices for the last 4 treatments with the last one being yesterday ( 7 -7-10 ) .Treatments to continue along with cleaning and work to facility to assure problem corrected .
>> facility must use approved measures to remove flies from inside the facility . Maintain outer openings closed to prevent entry
- Critical: Toxics - Storage of Toxic Containers* (repeated violation)
Observation: multiple chemical items stored above single service products in the storeroom
SEE Photos ( bleach above to go's
Bleach and Dawn above straws and ketchup bottles ( case wrapped in plastic )
Bleach above coffee filters
Correction: cleaners are to be stored physically seperate and lower than food/ food contact equipment and single service items
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07/07/2010 | Routine | |
Restaurant representatives - add corrected or new information about Waffle House #1115, 1811 W Mercury Blvd., Hampton, VA 23666 »