- Person in Charge (repeated violation)
Observation: Facility does not have a Hampton registered certified food manager.
Correction: Obtain a Hampton registered certified food manager certificate at the Hampton Health Department. Bring proof of completion of a Serv Safe or equivalent certificate and a fee of $10.00.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the following locations are being used for other purposes:
>> Drive thru window.
>> Front retail area.
Correction: The handwash facility identified above is to be used for washing hands only
|
03/28/2016 | Risk Factor | |
All temperatures were taken internally unless otherwise noted.
- Person in Charge (repeated violation)
Observation: Establishment does not have a Hampton registered certified food manager ( personnel are serv safe qualified)
Correction: Obtain a Hampton registered certified food manager at the Hampton Health Department. Bring proof of completion of serv safe course or a equivalent course, $10.00 for the fee.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Individual butter packets observed at 45*F, stored in drive thru under counter cooler which was measured at 46*F- 47*F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food 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.
|
11/20/2015 | Routine | |
- Person in Charge
Observation: Establishment does not have a Hampton registered certified food manager.
Correction: Obtain a certified food manager certificate at the Hampton Health Department. Bring proof of completion of a serv safe class or equivalent and a $10.00 fee.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Stored in water with 0ppm of sanitizer.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Gloves - Use Limitation
Observation: Employee observed mulit-tasking, and touching hair/head while handling ready to eat foods, without changing gloves.
Correction: Chnage gloves anytime the gloves may have been soiled or contaminated or in between task.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following foods were cold holding at improper temperatures:
>> Tomatoes 59*F-60*F
>> Butter spread 51*F
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*
Observation: Chicken nuggets and hamburgers 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.
- Cooling, Heating, and Holding Capacities
Observation: Multiple pieces of equipment were observed not maintaining temperature. Service Lines found at 45*F-53*F,
Correction: Relocate any TCS foods to the walk-in cooler and discontinue using equipment that is not maintaining 41*F below. Manager has called in a work order to have the equipment repaired.
- Equipment and Utensils, Air-Drying Required
Observation: Food 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.
|
04/20/2015 | Routine | |
All temperatures taken internally. No pattern of non-compliance for any GRP violations.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from three handwashing sinks in the kitchen were measured at a temperature less than 100°F. Measured at 75°F
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
|
01/20/2015 | Routine | |
Purpose of the inspection was to do a routine inspection following the remodeling. No food service at the time of inspection. Establishment will remain closed until 9-18-14. Food had not been brought into the establishment.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: 3-compartment 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.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at the hand sinks in the kitchen was measured at a temperature less than 100°F. Temperature was at 90°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Hand Drying Provision
Observation: Paper towel dispensers will need to be installed prior to re-opening
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Place signs at hand sinks prior to re-opening.
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: Less than 50 foot candles of light was noted on both make lines. 25ft and 19ft candles measured on the light meter.
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
- Mops - Drying Mops
Observation: Mop rack must be installed prior to re-opening.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
09/15/2014 | Routine | |
All temperatures are internal unless otherwise noted
Cups drive thru stored next to handsink subjected to splash
- Critical: Cooling* (corrected on site)
Observation: Chili made 10/15/13 holding at 45*F, failed to meet cooling procedure
Correction: Discard
-Cooling within 2 hours 135*F to 70*F
-Cooling within 4 hours 70*F to 41*F
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Chili not date labeled walk in
Correction: If keep longer then 24 hours food needs to be labeled with make or use by date.
|
10/16/2013 | Risk Factor | |
All temperatures are internal unless otherwise noted. Employee's have excellent hand washing and glove exchange habits.
- Equipment - Good Repair and Proper Adjustment
Observation: The reach in door under the hot holding cabinet is not closing completely.
Correction: Repair.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The following was observed at each handsink:
>> The back handsink has ice in its basin.
>> The drive thru handsink has multiple items stored on its ledges.
>> The front handsink has serving trays stored on its ledges.
Correction: Remove. Handsinks are to be used for handwashing only.
- Refuse - Covering Receptacles
Observation: The side door to the left dumpster is open.
Correction: Keep all doors/lids of dumpsters closed when not being serviced.
- Light Bulbs Protective Shielding
Observation: The protective shielding on the light over the center make table is damaged.
Correction: Repair.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are in poor repair:
>> The floor grout has eroded in multiple areas of the food prep area.
>> The laminate on the back wall near the 3 compartment sink has separated.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The double vents in the ceiling over the salad prep table are dirty.
Correction: Clean.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: There are multiple employee jackets being stored on the paper products shelving.
Correction: Employee personal items must be stored away from equipment and utensils. Utilize the employee break area near the back exit.
|
01/28/2013 | Routine | |
All temperatures are internal unless otherwise. Employees have excellent handwashing and glove exchange habits.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: 1 employee observed drinking from open container in the food prep area.
Correction: Employee beverages must be in a container with a tight fitting lid and straw.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The drive thru lower reach in containing PHF does not have a thermometer.
Correction: Provide thermometer.
- Equipment - Good Repair and Proper Adjustment
Observation: The back prep table is missing an end cap and has accumulated old food.
Correction: Repair or replace.
- Non-Food Contact Surfaces
Observation: The interior of the front line reach in is dirty.
Correction: Clean.
- Outer Openings - Protected (corrected on site) (repeated violation)
Observation: The back drive thru window was turned off during the inspection.
Correction: Keep automatic drive thru window's turned on when the facility is open for business.
- Physical Facilities in Good Repair (repeated violation)
Observation: The floor grout is eroded in multiple areas of the kitchen.
Correction: Re-grout.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The ventilation ducts above the prep table are dusty.
Correction: Clean.
|
10/05/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Hair Restraints - Effectiveness
Observation: One employee observed wearing her hair down past her shoulders.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Equipment - Good Repair and Proper Adjustment
Observation: The Master Bilt freezer shelving is rusted.
Correction: Resurface or replace.
- Non-Food Contact Surfaces
Observation: The following non food contact surfaces need cleaning:
>> The interior of the upright freezer.
>> The interior of the fry cabinetry.
>> The interior of the meat cabinet reach in.
Correction: Clean.
- Handwashing Cleanser - Availability
Observation: The soap dispenser at the handsink adjacent to the 3 compartment sink is damaged and will not dispense soap.
Correction: Repair or replace.
- Physical Facilities in Good Repair
Observation: The following physical facilities are in poor repair:
>> The back door interior surfaces have chipped paint.
>> The tile grout at the main prep line has corroded.
Correction: Repair.
- Mops - Drying Mops
Observation: A mop not being used was found being stored in a bucket.
Correction: Ensure all mops not being used are freely hung so they are allowed to completely air dry.
|
06/27/2012 | Routine | |
- Food Storage - Clean and Dry Location
Observation: The potatoes under the serving line should be relocated or elevated higher off the floor.
Correction: Elevate or move.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Butter Blends 47-51 and cool whip 45.
Meat Patties in Chest were at 44F.
Correction: Place butter blend in refrigerator and change out cool whip container that was not working.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The ladies room back splash/side splash corner needs sealed.
Correction: Reseal.
- Equipment - Good Repair and Proper Adjustment
Observation: The following was found in poor repair:
>>Meat chest refrigerator gasket at the cook was split.
>>Interiro of the up right freezer missing.
>>Hinge cover meat chest refrigerator missing.
>>The drive thru under counter refrigerator gasket was split.
Correction: Repair.
- Equipment - Cutting Surfaces
Observation: The green cutting boards have excessive scoring.
Correction: Replace.
- Equipment and Utensils - Good Repair and Calibration
Observation: Whip cream insulated container is shattered.
Correction: Replace.
- Non-Food Contact Surfaces (repeated violation)
Observation: Excessive condensation in the interior of the meat cooler.
Correction: Clean and have unit serviced.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single use lids were being stored on the fountain drink covers.
Correction: Store in original container.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the drive thru 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. Move lemon ade dispenser and drink syrups.
- Light Bulbs Protective Shielding
Observation: Light cover in back area is broken.
Correction: Replace.
- Outer Openings - Protected (corrected on site)
Observation: The automatic window at the drive thru was turned off.
Correction: Keep on at all times.
- Hand Drying Provision
Observation: No paper towels at the drive thru hand sink.
Correction: Provide towels at all hand sinks.
- Dressing Areas and Lockers - Designation (corrected on site)
Observation: Employee coats were found on the paper products shelf.
Correction: Keep in employee person items area.
|
03/27/2012 | Routine | |
All food temperatures are internal.
2012 Permit issued, Reviewed emergency hazards and employee health.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Observed employee's incidentally contact ready to eat fries while loading them into the cartons.
Correction: Train employee's to use a suitable utensil or single use gloves when handling ready to eat food.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the paper towel storing the salt shaker is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
- back prep table leg is missing the end cap
- chemical cart is missing the end cap
- the 3 compartment sink auto detergent dispensor is leaking
Correction: Repair.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces need cleaning:
- Stove drip tray
- Fryer cabinets
- fry freezer gaskets
- dry storage cooler gasket
Correction: Clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: 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.
- Physical Facilities in Good Repair
Observation: The following physical facilities are in poor repair:
- missing base tile near the walk in cooler
- Holes in the wall in the restroom.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities need cleaning:
- floor under the stove
- floor under the fryer cabinets.
Correction: clean.
- Pests - Controlling Pests*
Observation: Observed a mouse in the kitchen.
Correction: Manager contacted the pest controller immediately. Ensure all outer openings are sealed and self closing.
|
12/13/2011 | Routine | |
all food temperatures are internal.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed multiple employees incidentally touch french fries with their bare hands when loading the cartons and transporting them into bags or on to trays.
Correction: Instruct employees to not handle ready to eat food with their bare hands. Use a suitable utensil or single use glove instead.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Cheese in the sandwich prep 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
- prep table in the back is missing the table leg end cap
- burger cooler gasket is split
- walk in cooler gasket is split
- hood filters are broke
Correction: Repair/replace
- 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
Observation: The following non-food contact surfaces need cleaning:
- exterior of the soap dispensor at the back hand sink
- interior of fryer cabinets
Correction: Clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures need cleaning:
- floor under the upright freezer
- floor under the stove
- floor under the drive thru drink station
- floor under the sandwich unit
Correction: clean.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
09/08/2011 | Routine | |
All temperatures are internal unless otherwise noted.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chili "125-135" 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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: 2-vat seal moldy.
Correction: repair/clean
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>walk-in fridge torn
>>make table gaskets torn
>>hood filters broke
Correction: Repair
- Equipment and Utensils - Good Repair and Calibration
Observation: following in need of replacing/repair
>>plastic spatula handle melted
>>edges of plastic food container/s cracked
Correction: Discard, replace or repair
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>fry freezer gasket
>>inside door gasket walk-in fridge
Correction: Clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic and 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single serve lids front drive thru were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located in the front drive 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 fan preventing its use.
- Outer Openings - Protected (repeated violation)
Observation: Back drive thru window was turned off during inspection.
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 - Cleaning Frequency and Restrictions
Observation: following in need of cleaning
>>wall 2-vat
Correction: clean
|
05/20/2011 | Routine | |
All food temperatures are internal.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient) temperature measuring device located in the make table is not accurate.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
- walk in cooler gasket is torn
- fry freezer gasket is torn
- make table gaskets are torn
Correction: Replace.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quat sanitizer concentration in the 3 vat sink was at 0 parts per million.
Correction: Ensure the quat sanitizer is in accordance with the manufacturers specification (200 ppm) to effectively sanitizer your dishes.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces need cleaning:
- exterior of the fryers
- fry freezer gasket
Correction: clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Metal 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
Observation: The toilet in the men's room is leaking as well as the mop sink.
Correction: Repair.
- Outer Openings - Protected (repeated violation)
Observation: The automatic drive thru window self closer was observed turned off.
Correction: Turn on so that the drive thru window is self closing. Self closing windows help prevent entry of unwanted flying insects.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
02/01/2011 | Routine | |
All food temperatures are internal.
2011 permit issued, Post in public view
Reviewed emergency hazards and employee health requirements.
- Person in Charge
Observation: The facility has a full time employee who has taken the cfm class but they have yet to register her with the city of Hampton.
Correction: Bring ten dollars and the certificate to the environmental health office at 1320 Lasalle Ave Hampton, VA, 23669 to register as a CFM in Hampton
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: An employee beverage was stored on a food contact surface.
Correction: Provide a designated area where employees may store their personal beverages so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: The pico sauce 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.
- Food Contact Surfaces - Cleanability*
Observation: Ice cream toppings containers and containers above the 3 vat sink are in poor condition.
Correction: Replace with containers that are smooth, durable, easily cleanable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is in poor repair:
-Hamburger cooler gasket is torn
- walk in cooler gasket
- fry freezer gasket
Correction: Replace.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces need cleaning:
- Chilli stove drip tray
- interior of fryer cabinets
- back of fryers
- fry freezer gasket
- can opener
Correction: Clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Containers at the 3 vat sink 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: Drive thru hand sink is loose.
Correction: Repair.
- Outer Openings - Protected (repeated violation)
Observation: The drive thru windows are not self-closing.
Correction: Repair the self closing device.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical facilities need cleaning:
- floor under chilli stove
- Ice machine drain
Correction: clean.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Toxics - Storage of Toxic Containers*
Observation: A spray bottle of glass cleaner was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
10/27/2010 | Routine | |
All food temperatures are internal.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Observed an employee packing down the ice at the drive thru soda fountain in the ice bin with an ice scoop but over extended their arm to allow bare hand/arm contact with ready to eat food.
Correction: Ensure suitable utensils/ or single use gloves are used properly to avoid bare hand contact with ready to eat foods.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Hamburgers in the top part of the burger cooler were cold holding at 46-48*.
Correction: Hold all potentially hazardous food at 41* or below. Have the unit serviced to ensure that the top compartment is capable of holding the product at 41* or below.
- Critical: Time as a Public Health Control*
Observation: Sliced tomatoes 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The gasket is torn on the burger cooler.
Correction: Replace the gasket.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The outside walk in freezer has ice build up on the the back of the compressor.
Correction: Thaw the walk in freezer.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces need cleaning:
- can opener
- interior of fryer cabinets
Correction: Clean.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Two lexan containers that had already been "washed, rinsed, and sanitized" and were on the rack drying were still caked in left over food residue.
Correction: Wash, rinse and sanitize these containers.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Lexan 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Employee's are using the hand sink at the drive thru window for dumping coffee grounds.
Correction: Hand sinks are to be used for hand washing only.
- Outer Openings - Protected (repeated violation)
Observation: The drive thru window is not self-closing.
Correction: Ensure that the drive thru window is self closing to prevent flies from entering the facility.
|
07/29/2010 | Routine | |
Restaurant representatives - add corrected or new information about Wendy's #8491, 301 Floyd Thompson Blvd, Hampton, VA 23666 »