All temperatures were taken internally unless otherwise noted.
- Person in Charge (repeated violation)
Observation: Establishment does not have a Hampton registered certified food manager.
Correction: Pass a certifying course from one of the four vendors: Serv Safe, Promeric, 360 Training.com, National Registry of Food Safety Professionals. Bring certificate of completion/passing to the HHD along with a $10.00 fee to obtain a Hampton registered certified food manager certificate.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored in a food container of water at 80*F ( water was soiled).
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Butter 43*F, Raw chicken wings 44*F, Meat Loaf 58*F, Turkey wings 57*F, Ribs 72 cold holding at improper temperatures in the walk-in.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Establishment as one reach-in refrigerator and EHS recommends using freezer to cool foods down. Placing really hot foods in the reach-in will cause other foods to exceed the maximum accepted cold holding temperature (41*F).
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) ribs, meat loaf, turkey wings in the refrigeration unit, prepared 12/10/15 is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of foods (pork bbq plastic containers) and utensils ( Meat packing styrofoam).
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Cutting board stored under the three compartment sink on top of soiled plumbing pipes.
Correction: Store equipment in a clean, dry location where not exposed to splash, dust or other contamination.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station in the is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Goose neck/mixing valve located on the three compartment sink is in poor repair (leaking when it is turned on).
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following areas in the kitchen is not maintained in good repair:
>> Laminate pealing on wall at 3 compartment sink.
>> Holes in the wall locate at 3 compartment 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: The following physical structure is noted in need of cleaning:
>> Floor beind cook range and deep fat fryer.
>> Ceilings in rthe 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.
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12/10/2015 | Routine | |
All temperatures were taken internally unless other wise noted.
- Person in Charge (repeated violation)
Observation: Establishment does not have a Hampton registered certified food manager.
Correction: Obtain a Hampton registered certified food manager certificate by completing a serv safe or equivalent course, bring $10.00 along a copy of serv safe certificate to the Hampton Health Department.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) ribs in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Door gaskets on three door reach-in in poor repair
Correction: Repair to meet the manufactures specification.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following has accumulations of grime and debris:
>> Sides of the deep fat fryer.
>> Insides of clean utensil holders on at the three compartment sink.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station in the kitchen is being used to store equipment and utensils.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Goose neck and mixing valves at three Vat sink are in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen.
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: The following physical structures is not maintained in good repair:
>> walls in kitchen laminate pealing.
>> Wall at 3 VAT sink observed with holes
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:
>> Floors under deep fat fryer.
>> Kitchen ceiling.
>> Wall at 3 door reach-in.
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 - Conditions of Use* (repeated violation)
Observation: Pesticides are not being applied by a certified applicator. Can of Hot Shot bug killer found in the retail area in the cabinet.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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08/03/2015 | Follow-up | |
All temperatures were taken internally unless otherwise noted.
- Person in Charge (repeated violation)
Observation: Establishment does not have a Hampton registered certified food manager.
Correction: Obtain a Hampton registered certified food manager certificate by completing a serv safe or equivalent course, bring $10.00 along a copy of serv safe certificate to the Hampton Health Department.
- Critical: Hands - When to Wash* (repeated violation)
Observation: Employees are not washing hands before donning a new pair of gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before donning a new pair gloves.
- Thawing (corrected on site)
Observation: Improper methods used to thaw turkey wings and ribs. Wings were in the sink without a constant flow of water. Ribs were sitting on the drainboard of the 3 VAT.
Correction: 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*
Observation: The following foods were cold holding at improper temperatures Butter 48*F, Ribs 54*F, Potato salad 51*F, Pork Chops 51*F.
Correction: Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Keep refrigerator doors closed when not in use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) ribs in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Door gaskets on three door reach-in in poor repair
Correction: Repair to meet the manufactures specification.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the following has accumulations of grime and debris:
>> Sides of the deep fat fryer.
>> Insides of clean utensil holders on at the three compartment sink.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station in the kitchen is being used to store equipment and utensils.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair
Observation: Goose neck and mixing valves at three Vat sink are in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen.
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: The following physical structures is not maintained in good repair:
>> walls in kitchen laminate pealing.
>> Wall at 3 VAT sink observed with holes
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 are noted in need of cleaning:
>> Floors under deep fat fryer.
>> Kitchen ceiling.
>> Wall at 3 door reach-in.
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 - Conditions of Use*
Observation: Pesticides are not being applied by a certified applicator. Can of Hot Shot bug killer found in the retail area in the cabinet.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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07/29/2015 | Routine | |
- Person in Charge (repeated violation)
Observation: Establishment does not have a Hampton registered certified food manager.
Correction: Obtain the required certificate from the Hampton Health Department. You must have completed a serv safe course or a course equivalent.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation before donning a new pair of gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation and donning a new pair of gloves.
- Gloves - Use Limitation
Observation: Employee was observed handling raw meats and then wiping/washing gloves, and proceeded to engage in another task with the same gloves.
Correction: Change gloves after task or at the time gloves may have become contaminated.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The prepared ready-to-eat (RTE) ribs and yams in the refrigeration unit is not labeled with a ""consume by"" date.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container 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, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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: Time as a Public Health Control* (repeated violation)
Observation: Chicken 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. A time policy was issued for this item.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- 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.
- Equipment - Cutting Surfaces
Observation: The wooden cutting board 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 and Utensils - Good Repair and Calibration
Observation: Multiple utensils was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Chlorine was not found at the establishment.
Correction: Ensure that chlorine or QAC is available at all times. After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food. Operator obtained the chlorine during the inspection.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station in the kitchen is being used to wash raw meats.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station in the kitchen is being used to store knives.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Plumbing System Maintained in Good Repair*
Observation: Leaky valves at the 3VAT sink.
Correction: Properly repair the equipment.
- Physical Facilities in Good Repair
Observation: Physical structure is not maintained in good repair:
>> Wall at 3 VAT sink observed with holes.
>> Laminate on walls peeling throughout.
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 are noted in the need of cleaning:
>>Floor behind the cook ranges are soiled.
>>Ceiling in kitchen was dirty.
Correction: Clean.
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04/21/2015 | Routine | |
Post Operating permit in public view.
- Person in Charge (repeated violation)
Observation: Establishment does not have a certified food manager
Correction: Obtain a certified food manager certificate at the Hampton Health Department. A $10.00 fee is required and completion of a serv safe course or equivalent .
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils stored in the flour and sugar were observed with handles in contact with the ingredients.
Correction: Store in-use utensils or dispensing utensils in one of the following manner: In the food with their handles above the top of the food and the container.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Chicken wings for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The kitchen handsink 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: The door gasket to the three door reach-in is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of the following foods:
>> Plastic BBq PORK containers used to store greens.
>> Styraphom container from pork chops being reused to store in use utensils.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>> Upright freezer located in the back of the facility.
>> Cooking range has carbon build up.
>> Shelving in reach-in cooler.
>> Shelving above 3 compartment sink.
>> Outsides surfaces of both deep fat fryers.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the kitchen was observed storing plastic containers
Correction: The handwash facility identified above is to be used for washing hands only. Remnove the container.
- Plumbing System Maintained in Good Repair
Observation: Hot water mixing valve at 3 compartment sink is constantly leaking. Valve also needs to be tightened.
>> Pipes under the three compartment sink is leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not tight fitting.
Correction: Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Physical Facilities in Good Repair
Observation: The following physical structures is not maintained in good repair:
>> Wall in dining room by soda cooler paint peeling.
>> Door leading to kitchen is not secured to the hinges or wall.
>> Paint peeling above 3 door reach-in.
>> Paint peeling at three compartment 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
Observation: Floor behind and under deep fat fryer has accumulation of grime and debris.
Correction: Clean.
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01/21/2015 | Routine | |
All temperatures were taken internally unless otherwise noted.
- Person in Charge
Observation: Facility does not have an Hampton registered certified food manager
Correction: Obtain a Hampton certified food managers certificate from the Hampton Health Department
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Utensils observed stored in a plastic container of water.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Thawing
Observation: Improper methods used to thaw turkey wings. Wings were in the manufacture box sitting on the table at room temperature.
Correction: 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: Homemade sweet potato pie observed at 73*F
Correction: stored on the pastry rack in retail area.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) Ribs, cabbage, Greens in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment/ parts are in poor repair:
1) Door gaskets on the 3 door reach-in
2) light cover missing in rest-room
3) Shelving over top of the 3 compartment sink.
4) Vent cover in rest-room
Correction: Repair or replace to maintain functionality.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following has accumulations of grime and debris:
1) Sides of fryer and stove
2) Shelving above 3 compartment sink.
3) Bottom shelf of prep table in kitchen.
40 hood vents overtop of deep fat fryers.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the retail area.
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.
- Critical: Toxics - Conditions of Use*
Observation: Home use pesticides found on the premises (Raid).
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: No sanitizer was available in the facility at the time of the inspection.
Correction: Operator went and purchased chlorine for sanitizing purposes.
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07/31/2014 | Routine | |
All food temperatures taken were internal.
Due to the age of the building, the facility does not comply with current code requirements. There has been a change in operator, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks/or a service sink, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment. The employee restrooms that are located in a back storage area where clean utensils are stored is of particular concern, and there is a possibility a mop sink may need to be added.
Temporary permit to operate is issued and will expire on/around 12/16/2013. A follow-up shall be conducted at that time for formal permit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Beef Gravy (68°F) and Green Beans (68°F) on counter cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature - Food Temperature Measuring Devices - Provided
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 tip sensitive thermometer should be provided.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chlorine bleach chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to the 3 door refrigerator in kitchen is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged:
-Light cover missing to light fixture in restroom
-Fan vent cover in restroom is missing
-Shelving above 3 compartment sink is rusting/paint peeling
-
Correction: Repair or replace
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris:
>>Sides of fryer and stove
>>Handles to various utensils
>>Shelving above 3 compartment sink
>>Inside of counters in the front of kitchen
>>Inside the bottom of freezer located up front
>>Condiment storage shelf under prep table in kitchen
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- 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.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the in the front of kitchen.
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)
Observation: No disposable towels were provided at the hand washing lavatory in the front of 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
- Physical Facilities in Good Repair (repeated violation)
Observation: The following structures are in need of repair:
-several ceiling tiles stained
-small wall damage near mirror in restroom
-wall at back of handsink some damage
-wall at 3 compartment sink surface chipped/peeling/holes
-wall above 3 door refrigerator has paint peeling
-floor below 3 compartment sink has some staining
-floor tile under 3 compartment sink
-door frame paint
-left swinging door in kitchen no longer attached to wall/hinge no longer attached
-piping along kitchen wall no longer sealed to wall
-cove molding not sealed behind kitchen handsink/wall damage noted
-laminate on wall behind handsink in kitchen peeling
-wall damage on right side of restroom
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 structures are in need of cleaning:
-floor under 3 door refrigerator
-ceiling tiles at vent in kitchen
-vent in ceiling in kitchen
-floor under cookline
-walls around cookline\
-walls behind 3 compartment sink
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Premises has accumulation of unnecessary items stored under the counter.
Correction: Maintain the premise free of unnecessary item.
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11/14/2013 | Routine | |
Restaurant representatives - add corrected or new information about Wards Soul Food Kitchen, 2710 N Armistead Ave. F, Hampton, VA 23666 »