All temperatures were taken internally unless otherwise noted.
- Person in Charge
Observation: Establishment does not have a Hampton registered certified food manager.
Correction: Obtain this certificate at the Hampton Health Department.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site) (repeated violation)
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less.
- 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.
Correction: Obtain a QUAT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station at the cook line is being used to clean equipment and utensils.
Correction: The handwash facility identified above is to be used for washing hands only.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory at the cook line.
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
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the cooking area.
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
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11/20/2015 | Routine | |
All temperatures were taken internally unless otherwise noted.
- Person in Charge (repeated violation)
Observation: Operating permit and Certified Food Manager certificate not posted in public view
Correction: Post in public view.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Commercially processed ham in the small Dasani cooler cold holding at improper temperatures. (72*F).
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Recommend that this cooler is not used until the gasket is replaced.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw shell eggs not stored in refrigeration equipment (Dasani cooler) that maintains ambient air temperature of 45°F or less
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less. Move eggs to the walk-in cooler.
- Critical: Time as a Public Health Control*
Observation: Ham, McMuffin, egg patties 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. The timer on where these items are located was not being utilized.
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
Observation: Door gasket missing on Dasani cooler allowing the door to stay open.
Correction: Have gasket replaced.
- 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station in the kitchen is being used for purposes other than washing hands. EHS observed a food pan with utensils stored in the sink basin.
Correction: The handwash facility identified above is to be used for washing hands only.
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04/29/2015 | Routine | |
All temperatures were taken internally unless otherwise noted.
- Person in Charge
Observation: Certified Food Manager certificate and operating permit not posted in public view
Correction: Post in public view.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The cookline employee was observed drinking from an uncovered container in the food preparation area and storing in a manner that could possibly contaminate food.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The handsink in the male rest-room 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 Dansi reach-in coole on the cookline is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the kitchen is being used for purposes other than washing hands. Employees was observed dumping soda and rinse out sanitizing rags.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the 3 compartment sink leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands was not provided in the rest-rooms used by food employees.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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01/22/2015 | Routine | |
All temperatures were taken internally unless otherwise noted.
- Person in Charge (corrected on site)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
>> operators permit not posted.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
>> Post permit in public view.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation and before changing gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including before donning a new pair of gloves.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed slice cheese located in the salad storage cooler which was soiled on the bottom, was not protected because it was not in covered containers, or wrapped.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Chlorine solution measured at 0 ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed Canadian bacon in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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 - Fixed Equipment, Spacing or Sealing
Observation: The bathroom 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the kitchen is being used as a dump station. EHS observed ice and soda within the sink
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Hand Drying Provision (corrected on site)
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
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided in the male and female rest-rooms.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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08/11/2014 | Routine | |
All temperatures were taken internally unless otherwise noted.
- Person in Charge
Observation: Operator permit was not posted and the Person in charge could not locate the permit within the establishment.
Correction: EHS will provide a new permit.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking container of orange drink stored in a manner that may contaminate food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.Employee discarded the container
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths used to wipe out an undercounter refrigerator was found stored at the bottom shelving of the cooler.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following foods were cold holding at improper temperatures: 1.egg patties 47*F, liquid eggs 58*F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices
Observation: 1. The temperature measuring device in the dairy cooler located at the grill was not properly located in the warmest part of the unit (corrected).
2. Thermometer not provide in the undercouter cooler in the grill area.
Correction: 1. Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
2. Provide a thermometer.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the QAC sanitizing solutions. for the sanitizing sink.
Correction: Person in charge located the proper test kit to monitor QAC sanitizing solutions.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Hand sinks located in the following areas is not sealed to adjoining equipment or walls:
1. Kitchen.
2. Male bathroom.
3. Women's bathroom.
Correction: Seal the units to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was in poor repair:
1. Small dairy cooler located in the grill area observed with a torn gasket.
2. Single Door freezer deep fat fryer door gasket.
Correction: Repair.
- Non-Food Contact Surfaces
Observation: The following equipment noted in the need of cleaning:
1. Gasket on small dairy cooler in the grill are had food debris.
2. Ice transfer bucket soiled.
3. Shelving in dish washer area.
Correction: Clean
- Plumbing System Maintained in Good Repair
Observation: Mop sink faucet observed with a constant leak with control knobs off.
Correction: Repair.
- Refuse - Covering Receptacles (corrected on site) (repeated violation)
Observation: Outside refuse container was open.
Correction: Cover all waste containers when not in continuous use.
- Handwashing Signage/Handwashing Facilities
Observation: The following areas did not have hand wash signs to remind employees to wash there hands:
1. Kitchen Handsink.
2. Male bathroom.
3. Female bathroom
Correction: EHS provided hand signs.
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04/16/2014 | Routine | |
All temperatures are internal unless otherwise noted.
- 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities in Good Repair
Observation: The following physical sturctures are in poor repair:
>>Floor tile grout eroded at pick up window beverage counter, >>Left of pick up window Beverage Air cooler, and >>Warewashing-back area
>>Holes in wall at three compartment sink
>>Floor drain cover missing in the mop 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: The following physical structures are in need of cleaning:
-Walls behind hamburger grill
-Walls behing 3 complartment sink
-Floors behind ice dispenser
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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02/07/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed the hamburgers in the reach in refriegerator, were not fully covered.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Equipment - Good Repair and Proper Adjustment
Observation: The gaskets at the dasani ref located next to the drive thru are torn.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: The tops of the hot holding units are dusty.
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 (repeated violation)
Observation: Plastic food bins 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.
- Hand Drying Provision
Observation: The handwashing station located closest the the flat top grill was out of papertowels.
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 in poor repair:
>>Floor tile grout eroded at pick up window beverage counter
>>Warewashing-back area
>>Holes in wall at three compartment sink
>>Floor drain cover missing in the mop sink
Correction: Replace/Repair
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11/05/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Food Contact Surfaces - Cleanability*
Observation: The container storing the gravy in the walk-in cooler is cracked/chipped and in poor repair.
Correction: Repair/replace container
- Temperature Measuring Devices
Observation: The temperature measuring device in the drive thru display refrigerator was not properly located in the coldest part of the unit.
Correction: Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature.
- Sanitizing Solutions, Testing Devices
Observation: Quaternary ammonia test strips could not be located.
Correction: Provide quaternary ammonia test strips to ensure the sanitizer concentration at three compartment sink is sufficient
- Equipment - Good Repair and Proper Adjustment
Observation: Torn gaskets at the dasani ref at drive thru
Correction: repair/replace gaskets
- Non-Food Contact Surfaces
Observation: The following non food contact surfaces are in need of cleaning:
1) top of hot holding units are dusty
2) Carrier refrigerator door gasket at the drive thru window
Correction: clean
- 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical sturctures are in poor repair:
>>Floor tile grout eroded at pick up window beverage counter
>>Left of pick up window Beverage Air cooler
>>Warewashing-back area
>>Holes in wall at three compartment sink
>>Floor drain cover missing in the mop sink
Correction: Maintain physical structures in good repair.
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08/03/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: The test strips for the facility could not be located during the inspection.
Correction: Obtain a sanitizing test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site) (repeated violation)
Observation: The interior panel of the ice machine was not clean.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The top of the hot holding oven was dusty.
Correction: Clean
- Outer Openings - Protected (corrected on site) (repeated violation)
Observation: The drive-thru window was being manually turned off by employees so that it is not automatically self closing
Correction: Explained to employee that the drive through window must be self closing in order to protect against insects and pests entering the facility.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical sturctures are in poor repair:
>>Floor tile grout eroded at pick up window beverage counter, >>Left of pick up window Beverage Air cooler, and >>Warewashing-back area
>>Holes in wall at three compartment sink
>>Floor drain cover missing in the mop sink
Correction: Maintain physical structures in good repair.
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05/03/2012 | Routine | |
Follow-up to check ambient air temperature of walk-in cooler. Unit currently holding at or below 41*. Internal food temperatures observed at 38-39*.
2012 permit issued
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
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.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: The container storing the gravy in the walk-in cooler is cracked/chipped and in poor repair.
Correction: Once food contact surfaces are damaged, discard and replace.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometer not provided/evident inside the Beverage Air refrigerator at the pick up window.
Correction: Provide a thermometer inside the unit at the front by the door.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Quaternary ammonia test strips could not be located.
Correction: Provide quaternary ammonia test strips to ensure the sanitizer concentration at three compartment sink is sufficient.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The caulk sealing the three compartment sink to the wall is eroded/deteriorated.
Correction: Re-seal the sink to the wall.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets are torn:
1) cookline undercounter refrigerator
2) Beverage air cooler at pick up window
Correction: Repair/replace the gasket.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Interior panel of ice machine is not clean.
Correction: Clean and sanitize.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) top of hot holding units are dusty
2) Carrier refrigerator door gasket (at pick up window)
Correction: Clean.
- Outer Openings - Protected (repeated violation)
Observation: The pick up window(s) are not completely self-closing.
Correction: Adjust the windows so they close completely by themselves.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) floor tile grout eroded at pick up window beverage counter, left of pick up window Beverage Air cooler, and warewashing-back area
2) holes in wall at three compartment sink
3) floor drain cover missing in the mop sink
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor below pick up window beverage counter not clean due to litter/trash.
Correction: Clean.
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12/22/2011 | Follow-up | |
all food temperatures are internal.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Potentially hazardous foods (phfs) in the walk-in cooler are cold holding at improper temperatures:
1) liquid egg at 55*
2) folded egg at 51*
3) gravy at 48*
Correction: Cold hold phfs at or below 41*. Liquid egg was discarded. Maintenance was called for service today. Temporarily, the freezer door was propped open inside the walk-in cooler and allowed the ambient air temperature to drop to 40*.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
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.
- Food Contact Surfaces - Cleanability*
Observation: The container storing the gravy in the walk-in cooler is cracked/chipped and in poor repair.
Correction: Once food contact surfaces are damaged, discard and replace.
- Temperature Measuring Devices
Observation: Thermometer not provided/evident inside the Beverage Air refrigerator at the pick up window.
Correction: Provide a thermometer inside the unit at the front by the door.
- Cooling, Heating, and Holding Capacities
Observation: The walk-in cooler was cold holding at improper temperatures
Correction: the ambient air was measured at 53-54*.
- Sanitizing Solutions, Testing Devices
Observation: Quaternary ammonia test strips could not be located.
Correction: Provide quaternary ammonia test strips to ensure the sanitizer concentration at three compartment sink is sufficient.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The caulk sealing the three compartment sink to the wall is eroded/deteriorated.
Correction: Re-seal the sink to the wall.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets are torn:
1) cookline undercounter refrigerator
2) Beverage air cooler at pick up window
Correction: Repair/replace the gasket.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Interior panel of ice machine is not clean.
Correction: Clean and sanitize.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) top of hot holding units are dusty
2) Carrier refrigerator door gasket (at pick up window)
Correction: Clean.
- Outer Openings - Protected
Observation: The pick up window(s) are not completely self-closing.
Correction: Adjust the windows so they close completely by themselves.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) floor tile grout eroded at pick up window beverage counter, left of pick up window Beverage Air cooler, and warewashing-back area
2) holes in wall at three compartment sink
3) floor drain cover missing in the mop sink
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor below pick up window beverage counter not clean due to litter/trash.
Correction: Clean.
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12/21/2011 | Routine | |
All temperatures recordede are internal unless otherwise noted.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Observed employee working in food prep area without hair restraints. Facility currently does not have any available hair restraints.
Correction: Instucted manager to remove employee from food prep area, and replace employee with someone who had the proper hair restraints. 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.
- Critical: Time as a Public Health Control*
Observation: Sliced tomatoes being stored in food prep area 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.
- Non-Food Contact Surfaces
Observation: The following non food contact surface sneed to be cleaned:
-Top of fryers next to french fry hot holding box
-Top of hamburger frying grill
Correction: clean.
- Equipment and Utensils, Air-Drying Required
Observation: Bowls and food storage containers stored above 3 compartment 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean bowls were observed stored with the food-contact surface facing upward on racks next to 3 compartment sink.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Physical Facilities in Good Repair (repeated violation)
Observation: The grout on the floor in the rear of the kitchen is not maintained in good repair
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 in need of cleaning:
-Walls behind hamburger grill
-Walls behing 3 complartment sink
-Floors behind ice dispenser
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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09/08/2011 | Routine | |
All food temperatures are internal
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash her hands after taking off gloves and then touching to go shells.
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.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Two female employees observed working in the food service area with hair hanging forward over shoulder.
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 (repeated violation)
Observation: The following equipment is in poor repair:
-gaskets on drive thru display refrigerators
-doors to shed
-partial wall in storage attic edge is damaged
-edge of stall doors in men's and women's restroom laminate is missing
Correction: Repair or Replace
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration 400ppm
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Non-Food Contact Surfaces
Observation: The following non food contact surfaces are in need of cleaning:
-mop sink
-top of fry hot holding unit
Correction: Clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed stored on floor of attic storage.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser and 6 inches off floor
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling in back storage area is not finished and insulation is exposed
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Physical Facilities in Good Repair
Observation: The following structures are in need of repair:
The door frame to men's restroom has minimal rusting
-the floor grout eroded in back area
-small holes in wall at utility area
Correction: Replace/Repair
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor in back attic store room and under drive thru table needs cleaning
Correction: Clean
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of restroom cleaner stored on shelf above 3 compartment sink with cooking equipment and dishes.
Correction: Containers of chemical cleaner (restroom cleaner) must be located in an area that is not above food, equipment, utensils, linens or single service items. (per manager items on shelf were going to storage)
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04/05/2011 | Routine | |
Restaurant representatives - add corrected or new information about Mcdonald's #1614, 30 W Mercury Blvd., Hampton, VA 23669 »