- 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
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: various containers, bus pans, squeeze bottles, and the tomato slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Windex stored with to go cups.
Correction: Containers of chemicals must be located in an area that is not above/with food, equipment, utensils, linens or single service items.
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01/21/2016 | Risk Factor | |
All food temperatures taken were internal.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food and the 5 reportable foodborne illnesses.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Person in Charge (repeated violation)
Observation: There is no Certified Food Manager (CFM) registered with the local Health Department to ensure that all employees are properly trained in food safety.
Correction: Have an employee register for a CFM certificate at the Hampton Health Department- Environmental Health Office. The employee has to have taken an approved Food Managers Course, such as ServeSafe and bring in the certificate to our office with $10.
- Utensils - In-Use - Between-Use Storage
Observation: Unapproved dispensing utensils improperly stored in between uses in bulk foods. Single service containers are used and there are no handles on these containers to ensure that the surface touched with the hand does not make contact with the food, which could lead to possible cross contamination.
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 - Hot Holding* (corrected on site)
Observation: Chicken and Fries (119-127*F) hot holding at improper temperatures. The thermostat was set to a low heat setting that could not keep the foods at temperatures of at least 135*F for proper hot holding.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Corrected by turning the thermostat to a higher heat setting. Ensure this setting can properly hot hold foods at 135*F or above by taking food temperatures.
- 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 tip sensitive/digital thermometer is recommended.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions (Quaternary Ammonia).
Correction: Obtain a QT-40 test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Many containers and squeeze bottles have leftover grease and food residue on them after washing.
Correction: Clean and sanitize these surfaces for food contact. Ensure all dishes are washed effectively on all surfaces with enough soap to remove debris/grease.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The ice dispenser at the customer self service beverage dispenser has a build-up of debris of an unknown origin inside of the shoot.
Correction: Clean the surface of ice machine and shoot 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
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: clean dish shelves, cart, scales, doors and door gaskets to walk-in coolers, and handsinks.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: The handsink and mopsink are leaking from the fixture.
Correction: Repair and maintain all plumbing components and fixtures.
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07/02/2015 | Routine | |
All food temperatures taken were internal. Ensure dishes are cleaned good to get off food and grease residue and allowed to air dry in an inverted position. RE seal handsink to wall in kitchen. The small green cutting board is heavily scored, resurface or repair.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Box of tea had grease soaked through box and into some packets of tea.
Correction: Protect food from miscellaneous sources of contamination. Contaminated bags of tea were discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Chicken (51*F) cold holding at improper temperatures. The chicken was set out at room temperature and then placed back into the refrigeration unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Ensure chicken is not left out at room temperature long enough to come out of temperature and when chicken is taken out to drop an order, ensure it goes back into the refrigeration unit promptly.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged: reach in cooler down, door gasket torn on freezer.
Correction: Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: several dishes on the clean dish rack and soiled disposable metal pans were placed back on top of the stack of clean ones after being used.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: doors to walk-in cooler and freezer, condiment containers, cart, sides of grill, lower shelves of tables, walk in cooler door gasket, make table door.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Large containers for food were found stacked while wet after cleaning and chemical sanitization and stored upright, allowing pooled water to set in container.
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 (corrected on site) (repeated violation)
Observation: The following utensils were found stored incorrectly: tongs were stored on an absorbent papertowel, dishes on the clean dish drainboard were stored on a absorbent grease pad and an apron is used to cover prep table at cookline where bowls of food are kept.
Correction: Store utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. Do not store on absorbent material.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: reach in cooler not working, freezer gasket torn,.
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: walls below back handsink, around 3 compartment sink and mopsink.
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.
- 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 - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of soap and water in a squeeze bottle are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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02/19/2015 | Routine | |
All food temperatures taken were internal.
This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes in 3 compartment sink. The sanitizer was diluted at the three compartment sink and the concentration of sanitizer was below 100ppm.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. The quaternary ammonia sanitizer should be between 150-400ppm.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: A heated air hand drying device was not being provided at the hand washing lavatory in back 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
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of a chemical in a spray bottle under the beverage machine is not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of chemical spray bottle and dish detergent are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be located in an area that is not above, or with food, equipment, utensils, linens or single service items.
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10/24/2014 | Risk Factor | |
All food temperatures taken were internal. Ensure all scoops are stored with their handles out of food contents, or out of the food product on a clean, dry, non-absorbent surface. Ensure all foods are labeled once removed from their original container.
- Person in Charge
Observation: There is no current certified food manager certificate posted.
Correction: Obtain a certified food manager certificate from the health department's environmental health office by bringing at least one employees certificate showing proof that they have completed one of the approved food mangers/food safety classes. There is a $10.00 fee to get a certified food managers certificate.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands when preparing salads.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Correction made: Inspector spoke with employees about washing their hands and putting on gloves before salads are prepared.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Improper use of wet wiping cloths.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping cloths in a chemical sanitizer at the proper concentration between use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the metal shelves hung on walls in kitchen has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: 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 (corrected on site)
Observation: Clean dishes were found stored with many soiled wristbands and a screw driver.
Correction: Store dishes in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. Correction Made: Manager took wristbands and screw driver out of container of clean dishes and re-washed dishes.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials. Correction Made: Napkins will be used to dry hands and placed by handsinks until paper towels are obtained.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard. Correction Made: Manager labeled bottle.
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07/14/2014 | Routine | |
All food temperatures taken were internal. Single-quat sanitizer test strips are being used (QT-10's). Ensure quaternary ammonia test strips are obtained for multi-quat sanitizer (QT-40), if multi-quat sanitizer is being utilized. Maintain floor and shelving of chemical storage area clean and free of clutter
.
The sanitizer system setup is not functioning as it should. It is recommended that the set up/sanitizer be serviced, or changed to allow the sanitizer to dispense. The sanitizer system setup is not functioning as it should.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers of a few bulk dry foods and one sauce.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the ceiling tiles used to store beverages are 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The three compartment sink sanitizer is not dispensing at the proper concentrations.
Correction: This has been corrected by manually dispensing the sanitizer at the correct concentration directly into the sink.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the back of the kitchen is being used to store a wiping cloth bucket.
Correction: The handwash facility identified above is to be used for washing hands only.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of several chemicals (sanitizer, degreaser, bleach water, dishsoap, and windex) are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. These items were stored with clean dishes above three compartment sink, on the prep table and on shelf with single service cutlery.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/06/2014 | Routine | |
All temperatures taken were internal temperatures. Store all single service items at least 6 in off of floor.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. Employee health guidance documents provided at time of inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw chicken stored over ready-to-eat (RTE) celery in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Celery stored below raw chicken was observed contaminated by blood of raw chicken dripping off of shelving.
Correction: Celery was discarded.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the back 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
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: There was no sanitizer in wiping cloth buckets for food contact surfaces. Sanitizer was not dispensing at three compartment sink, the line that dispenses the sanitizer was not in sanitizer.
Correction: Sanitizer should be maintained at the concentration indicated by the manufacturers specifications.
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09/04/2013 | Risk Factor | |
Lighting at table across from the three compartment sink is 30 foot candles. If food prep to be conducted, lighting shall be increased to at least 50 foot candles. suggested increase wattage.
Refrigerator drawers 50-52.7*. Adjust and ensure <=41* prior to food storage.
A temporary permit is isssued and will expire on /about July 2, 2013. A follow up inspection will be conducted at that time for formal permit issuance. Address the listed observations and correct.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Digital food thermometer not provided.
Correction: Provide a digital (tip-sensitive) food thermometer to measure the internal temperatures of thin-massed, patty-like foods.
- Equipment - Good Repair and Proper Adjustment
Observation: Door gaskets are torn: 1) reach in freezer 2) pass through door of walk-in cooler
Correction: Repair/replace.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: Trash cans not provided at the hand sinks.
Correction: Provide trash cans in the immediate areas of ktichen hand sinks.
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05/30/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Wing Zone, 1026 D Settlers Landing Rd, Hampton, VA 23669 »