No food preparation during inspection. Remodeling finished new permit issued.
- Temperature Measuring Devices (repeated violation)
Observation: Missing thermometers in a few refrigeration units.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Toilet Room Receptacle Covered
Observation: Missing a covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Refuse - Using Drain Plugs
Observation: Missing a drain plug for dumpster.
Correction: Replace the drain plug to the refuse container.
|
08/17/2015 | Routine | |
All food temperatures taken were internal unless otherwise noted.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unidentified food and sauce containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: American cheese *59 F, blue cheese *46 F, Asiago *70 F and cobb salad *46F cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Manager discarded food.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the tomatoes in the refrigerator, the food should have been discarded four days ago. Manager discarded tomatoes.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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: The following equipment was observed in a condition that prevents necessary maintenance and easy cleaning:
>>Ice build-up was observed in refrigeration units
>>Gaskets on refrigeration units in poor repair
>>Light underneath the exhaust hood were burnt-out
>>Salad refrigeration unit not maintaining the proper temperatures.(46*F)
Correction: Repair all equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability .
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment had accumulations of grime and debris.:
>>Sides of deep fryer were soiled
>>Burners on stove were soiled
>>Metal storage racks across from the three compartment sinks were soiled.
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 (repeated violation)
Observation: The handwashing facility located near the three-compartment sink was blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trays, and boxes preventing its use.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures were not maintained in good repair:
>>Several small holes in walls throughout the facility
>>Floor drain near the three compartment sink
>>Ceiling tiles damaged or missing in a few areas
>>Floor grout was damaged or missing in several places.
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 were noted in need of cleaning:
>>Floors were soiled and wet in the 3-compartment sink area.
>>Walls in food preparation areas were soiled
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.
|
03/24/2015 | Routine | |
All food temperatures taken are internal unless otherwise noted.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: (CORRECTED DURING INSPECTION)The following foods were cold holding at improper temperatures:
>>Blue cheese 46*F and 64*F, garlic sauce 49*F,tomatoes 49*F and cobb salad 52*F
Correction: Food was relocated to a refrigeration unit that was capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the most refrigeration units
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Seal/caulking moldy at three compartment sink.
Correction: Clean ,sanitize and reseal
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a condition that prevents necessary maintenance and easy cleaning:
>>Torn gasket on refrigeration unit underneath grill .
Correction: Repair all equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability .
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Inner rim of the ice machine was soiled with mold.
Correction: Clean the surface of 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>>Back of deep fryers are soiled with layers of grease.
>>Interior of fryer lid was soiled.
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
Observation: The handwashing facility located at the front was blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. The stepstool preventing its use was removed
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (corrected on site)
Observation: Missing refuse container at the front handsink
Correction: Increase the number of approved refuse containers in the front to prevent the accumulation of debris.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.Front drive-thru window was not self closing.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures were not maintained in good repair:
>>Ceiling tile in some areas were missing , damaged or out of place.
>>Floor was missing a drain cover.
>>Floor tiles in some areas were damaged or missing.
>>Floor grout broken or missing throughout kitchen.
>>Small holes in walls throughout the facility.
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 were in need of cleaning:
>>Floors in walk-in units were soiled.
>>Ceiling tiles were splattered with food in certain areas.
>>Walls adjacent to the three compartment sink were splattered with food.
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.
|
09/02/2014 | Routine | |
All food temperatures taken are internal unless otherwise noted.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cheese sauce (116*) is hot holding at improper temperatures (cheese sauce is one of a few items for which temperature is used for food safety).
Correction: Corrected by reheating to at least 165*. Hot hold potentially hazardous/temperature control for safety foods (phf/tcs) at least 135* after cooking or reheating.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Blue cheese crumbles (49, 54*), monterey cheese slices (44*) on both make tables, and whipped cream at front counter (74*) are cold holding at improper temperatures.
Correction: Cold hold pfh/tcs foods at or below 41*. The blue cheese and whipped cream were discarded.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometer not provided inside the pick up window make table.
Correction: Provide or relocate the thermometer so it is at the front of the unit by the doors.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink counter adjacent to the dining room is no longer sealed to the wall.
Correction: Seal the counter to the wall since it is exposed to splash and seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket on the reach-in freezer is in poor repair.
Correction: Repair/replace the gasket.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) can opener blade
2) front counter hand sink cabinetry
Correction: Clean.
- Lighting, Intensity (repeated violation)
Observation: Light bulb burned out at stove vent hood system.
Correction: Replace the light.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) floor tile grout eroded throughout food facility
2) base tile beginning to separate from wall left of the soda syrup rack
3) several floor tiles are damaged/chipped
4) holes observed in the wall left of the soda syrup rack
5) A gap exists around the hot water supply line and the beauty ring around the cold water line is broken
Correction: Maintain the physical structures in good repair and proper adjustment.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall below three compartment sink is not clean.
Correction: Clean.
|
09/20/2013 | Routine | |
All temperatures are internal unless otherwise noted
- Food Contact Surfaces - Cleanability*
Observation: Fryer strainer mesh torn/broke
Correction: Discard
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Seal/caulking moldy at 3 compartment sink
Correction: Clean/reseal
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following were found to be in poor repair
>>Hoshizaki upright freezer gasket torn
>>Drive thru make line fridge door gasket torn
Correction: Repair
- Equipment and Utensils - Good Repair and Calibration
Observation: Plastic food containers edges cracked
Correction: Replace
- Non-Food Contact Surfaces (repeated violation)
Observation: The following were found to be dirty
>>Can opener
>>Racks walk in cooler
>>Racks across from 3 compartment sink
>>Stove drip trays
>>Hood over deep fryer
Correction: Clean and maintain
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic food containers stacked wet
Correction: Allow to completely air dry before stacking
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Lids lobby displayed with food contact surface exposed
Correction: Place sign at dispenser informing customers not put lids back in dispenser when removed
- Lighting, Intensity (repeated violation)
Observation: Multiple ceiling lights out
Correction: Replace bulb
- Lighting, Intensity (repeated violation)
Observation: Light out hood over stove
Correction: Replace bulb
- Physical Facilities in Good Repair (repeated violation)
Observation: The following were found to be in poor repair
>>Floor grout throughout kitchen
>>Ceiling vent throughout rusted
Correction: Repair/replace
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following were found to be dirty
>>Floor of walk in freezer
>>Ceiling tiles over 3 compartment sink
Correction: Clean and maintain
|
05/13/2013 | Routine | |
All temperatures are internal unless otherwise noted.
2013 health permit issued at time of inspection, also went over back of permit with operator.
- Temperature Measuring Devices (repeated violation)
Observation: thermometers not present or easily assessable in following fridges
>>drive thru make table, missing
>>front dinning make table, missing
>>mini silver king front, broken
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Seal/caulking 3-vat moldy.
Correction: repair/replace
- Equipment - Good Repair and Proper Adjustment
Observation: following in need of repair
>>racks walk-in right of door peeling
Correction: repair
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: following in need of repair/replacing
>>plastic black handle spatula melted
Correction: Discard, replace or repair
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>old labels plastic containers
>>multiple fridge and freezer gaskets
Correction: clean
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Handsink by safe is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Lighting, Intensity (repeated violation)
Observation: lights out following locations
>>multiple locations kitchen
>>hood over grills
>>reach-in freezer left of 3-vat
Correction: repair/replace
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>metal strip floor leading to dry storage, loose
>>multiple floor tiles cracked throughout facility
>>holes in wall, room with safe
>>vent covers rusting over 3-vat
>>grouting throughout kitchen eroded
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>wall behind prep sink
Correction: clean
|
12/11/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometers not present or easily assessable in following fridges
>>mini silver king front
>>drive thru make table
>>diner in make table
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Gasket torn drive thru make table.
Correction: replace
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: following in need of repair/replacing
>>multiple plastic food container edges cracked
>>end cap missing fry scoop
Correction: Discard, replace or repair
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>soda rack by ice machine
>>racks across from 3-vat
>>racks walk-in
>>multiple fridge and freezer gaskets
Correction: clean
- Equipment and Utensils, Air-Drying Required
Observation: Metal and plastic food containers stacked wet.
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 (repeated violation)
Observation: The sink basin by the safe is slow to drain.
Correction: Repair and maintain all plumbing components and fixtures.
- Lighting, Intensity (repeated violation)
Observation: Lights out multiple locations around the kitchen
Correction: repair/replace
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>grouting throughout kitchen eroded
>>vent covers rusting
>>vent cover over Hoshizaki freezer loose
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: following in need of cleaning
>>wall behind stove
Correction: clean
|
08/29/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Ranch "55" and half and half "55" cold holding at improper temperatures front silver king.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Tomatoes "service lines" 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.
- Temperature Measuring Devices
Observation: The temperature measuring device located on the drive thru make line is not easily readable.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: White handle spatula melted.
Correction: Discard, replace or repair
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Spatula stored in drip tray slot.
Correction: Store utensils so not to contaminate the food contact surface.
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>can opener
>>racks across from 3-vat
>>milk shake mixer
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Plastic lids lobby stored in a manor to contaminate the food contact surface.
Correction: Store in a manor so that the food contact surface is protected from contamination.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The sink basin by the safe is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Lighting, Intensity (repeated violation)
Observation: Lights out multiple locations around the kitchen.
Correction: repair/replace
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>grouting throughout kitchen eroded
>>floor pooling water by front drive thru
>>floor pooling water by stove across from 3-vat
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>wall behind prep sink
>>wall by mopsink
>>floor around safe
Correction: clean
|
05/02/2012 | Routine | |
All temperatures are internal unless otherwise noted.
2012 health permit issued at time of inspection, also went over back of health permit with operator.
12 VAC 2190
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Dressing "48" milk "45" cold holding at improper temperatures front silver king.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Seal/caulking 3-vat moldy.
Correction: repair/replace
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>freezer left of 3-vat gasket torn
>>hood filter/s over drive thru make line not installed correctly
>>inside door panel walk-in fridge loose
>>gasket torn make line fridge drive thru
Correction: Repair
- Equipment and Utensils - Good Repair and Calibration
Observation: following in need of repair, replacing, repair
>>multiple spatula handles melted
Correction: Discard, replace or repair
- Non-Food Contact Surfaces
Observation: following in need of cleaning
>>racks walk-in fridge
>>multiple fridge/freezer gaskets
>>rack/s with microwave
>>sprayer head 3-vat "moldy
Correction: Clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Drink lids observed not inverted front drive thru window.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Handwashing - Using a Handwashing Lavatory
Observation: Front service line handsink is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trays preventing its use.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Faucet leaking 3-vat.
Correction: Repair and maintain all plumbing components and fixtures.
- Lighting, Intensity
Observation: light out following locations
>>reach-in freezer left of 3-vat
>>multiple lights throughout kitchen
Correction: repair/replace
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>light fixture cracked walk-in fridge
>>grout eroding throughout kitchen
>>floor tile crack/damaged multiple locations throughout facility
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>wall dirty behind 3-vat
>>wall behind handsink by safe
Correction: clean
|
01/09/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Seal/caulking 3-vat moldy.
Correction: clean/replace
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>freezer left of 3-vat gasket torn
>>hood filters over grills not installed correctly
>>gasket walk-in fridge heavily stained
>>ice build-up freezer compressor
Correction: Repair
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: following in need of repair/replacing
>>thermometer mini front service line broke
>>multiple spatula handles melted
Correction: Discard, replace or repair
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>gasket walk-in freezer
>>hood system exterior back deep fryers
>>hood system front grill
>>hood system front deep fryer
Correction: clean
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>metal strip floor leading to dry storage loose
>>floor tile crack/damaged multiple locations kitchen
>>vent loose over freezer left of 3-vat
>>grout throughout facility deteriorating
>>floor tile cracked room with safe
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>floor behind fry deep fryers
Correction: clean
|
10/05/2011 | Routine | |
All temperatures are internal unless otherwise noted.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Employee observed chewing gum while working front service line.
Correction: While working with food chewing gum, eating, and drinking should be allowed in certain locations.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Food stored next to handsink back by stove.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Salad dressing drive thru "48" and salad dressing front mini "50" cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>fry freezer front gasket torn
>>hood over fryers filter not installed correctly
>>drive thru prep table door does not seal
>>gasket walk-in fridge heavily stained
>>ice build-up walk-in freezer compressor
>>door frame walk-in inside damaged
>>handle on microwave ""loose";Repair
- Equipment and Utensils - Good Repair and Calibration
Observation: following in need of repair or replacing
>>thermometer mini front service line with salad broke
>>black spoon used for chili handle cracked
Correction: Discard, replace or repair
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>drip tray grill hood system
>>drip trays stove
>>racks across from 3-vat
>>exterior back stove
>>hood system front deep fryer
>>hood system front grill
>>back of fryers
Correction: Clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Metal food containers 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 (repeated violation)
Observation: following handsinks slow draining
>>handsink across from safe
>>front handsink service area
Correction: Repair and maintain all plumbing components and fixtures.
- Outer Openings - Protected (repeated violation)
Observation: Back drive thru window open during inspection, window turned off.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>holes wall back of stove
>>hole wall left of soda boxes
>>floor tile cracked room with safe
>>holes in wall behind mopsink
>>floor tile damaged/loose left of prep sink
>>floor tile damaged in front of back fryer
>>holes in wall 3-vat
>>grout throughout the facility deteriorating
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>floor and wall under all cooklines
>>under soda boxes
>>wall behind 3-vat
>>wall left of stove
Correction: clean
|
05/10/2011 | Routine | |
All temperatures are internal unless otherwise noted.
- Person in Charge
Observation: The CFM has not registered ServSafe with the Hampton health department.
Correction: Bring ServSafe cert to 1320 LaSalle Ave, Hampton and register with Hampton health department.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Observed an employee who went from handling raw beef to handling fried items without washing.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Ranch in salad fridge "46-48" cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: following sink seals/caulking observed cracked missing
>>3-vat
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>gasket front mini with salads
>>handle on microwave "loose"
>>door frame walk-in inside damaged
>>ice build-up walk-in freezer compressor
>>gasket walk-in fridge heavily stained
>>gasket fryer mini front torn
Correction: Repair
- Equipment - Cutting Surfaces
Observation: Green cutting board left of 3-vat heavily scratched and/or scored.
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: Black handled spatula observed with melted handle.
Correction: Discard, replace or repair
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>back hoodsystem
>>back of all fryers
>>hoodsystem front grill
>>hoodsystem front deep fryer
>>exterior back stove
Correction: Clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Metal food containers were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Plumbing System Maintained in Good Repair
Observation: following handsinks slow draining
>>front handsink service area
>>handsink across from safe
Correction: Plumbing systems and components shall be maintained in good repair.
- Outer Openings - Protected
Observation: Back drive thru window self-closer does not work.
Correction: repair
- Lighting, Intensity (repeated violation)
Observation: light out in following areas
>>lights out front deep fryers
>>front hoodsystem over grill
>>back hoodsystem by 3-vat
Correction: repair/replace
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>hole wall left of soda boxes
>>wall base damaged behind safe
>>floor tile cracked room with safe
>>holes in wall behind mopsink
>>floor tile damaged in front of back fryer
>>wall damaged/loose left of prep sink
>>corner molding left of mopsink
>>holes in wall 3-vat
>>floor tiles cracked/missing front of 3-vat
>>grout throughout the facility deteriorating
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>wall left of stove
>>wall behind 3-vat
>>under soda boxes
>>floor and wall under all cooklines
Correction: clean
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01/31/2011 | Routine | |
All temperatures are internal unless otherwise noted.
2011 health permit issued at time of inspection. Also went over back of permit with operator.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Chili "119-125" hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Ranch "50" cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the salad mini in the front mini.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: following sinks seal/caulking observed cracked/damaged
>>prep sink
>>front handsink across from safe "moldy
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: following in need of repair
>>gasket front mini
>>handle on microwave "loose"
>>door frame walk-in inside damaged
>>ice build-up walk-in freezer
>>self-closer on both drive thru windows not working
Correction: repair right away
>>gasket walk-in fridge heavily stained
>>door meat cooler damaged
>>gasket fryer mini front torn
- Non-Food Contact Surfaces
Observation: following in need of cleaning
>>back hoodsystem drip tray
>>back of all fryers
>>inside base of freezer left of 3-vat
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Metal pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Light Bulbs Protective Shielding
Observation: Light bulb on the back hoodsystem over the stove is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity (repeated violation)
Observation: light out in following location
>>light out walk-in fridge
>>back hoodsystem by 3-vat
>>front hoodsystem over gill
Correction: repair/replace
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of cleaning
>>grout throughout the facility
>>floor tiles cracked/missing front of 3-vat
>>holes in wall 3-vat
>>corner molding left of mopsink
>>wall damaged/loose left of prep sink
>>holes in wall back prep line
>>floor tile damaged in front of back fryer
>>hole in wall back drive thru
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>floor under shelving front handsink
>>wall behind 3-vat
>>wall behind prep sink
>>under soda boxes
>>behind prep sink
>>floor and wall under all cooklines
Correction: clean
- Pests - Controlling Pests*
Observation: Multiple flies observed throughout the facility.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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10/25/2010 | Routine | |
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