All food temperatures observed are internal.The thermostat was not on a colder setting for bain 2. The PIC set the thtermomstat to a colder setting
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following potentially hazardous/time-temperature control for safety (phf/tcs) foods are cold holding at improper temperatures on bain #2: ham (44-45), turkey (45), salami (46), trio (43), shredded chicken (43), roast beef (43).
Correction: Cold hold phf/tcs foods at or below 41*. These items are considered a working amount. If not sold by 2 pm please discard.
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03/01/2016 | Routine | |
all food temperatures observed are internal unless otherwise noted.
- Person in Charge
Observation: All employees not aware of reporting responsibilities for signs and symptoms of illness and diagnosed illness.
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. Left guidance documents.
- Cooling Methods
Observation: Ham (45*) and chicken breast (46*) portioned this morning are improperly cooling.
Correction: PIC stated these were the last pans portioned and then were placed on the bain. Advised to place the pre-chilled/cooled product (i.e. first pans portioned and then placed in walk-in cooler) on the bain as the product would be cooled to or below 41*. The bain is not designed for cooling food back down to 41* once placed on the rail. Also suggested using the freezer to rapid chill/cool before putting on the bain.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Food pans stored in the hand sink.
Correction: Corrected by removal. Hands sinks are for handwashing only.
- Insect Control Devices - Design and Installation
Observation: Fly tape/strip hanging in back kitchen.
Correction: Remove/relocate to non-food care (no flies present).
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03/11/2015 | Routine | |
- Person in Charge (corrected on site) (repeated violation)
Observation: Hampton Certified Food Manager certificate and permit to operate not posted in public view.
Correction: Corrected. Post in public view.
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10/27/2014 | Risk Factor | |
all food temperatures observed are internal. When cooling containers of prepared tuna salad, EHS advised against stacking them on top of one another to allow for maximum heat transfer. EHS discussed using the freezer as a cooling tool--phf/tcs foods will not freezer within 2 hours so it is a good tool to use for cooling prepared/sliced foods.
- Person in Charge
Observation: Hampton certified manager certificate and permit to operate not posted in public view.
Correction: Post in public view.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling sliced tomatoes were not adequate.
Correction: Advised that tomatoes on bain shall rapidly cool to 41* or below no later than 2:30 or to discard remaining tomatoes on bain no later than 2:30. Discussed proper cooling methods such as: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken breast (44*) and teriyaki chicken (44-45*) are cold holding at improper temperatures.
Correction: Cold hold at or below 41*.
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06/05/2014 | Routine | |
all food temperatures observed are internal.
- Person in Charge
Observation: Hampton Certified Food Manager's certificate has expired.
Correction: Renew prior to 2/10/14.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Top portions of food on bain (filled below fill line) are cold holding at 44* (bottom poriton 40-42*).
Correction: Thermostat ajdusted on bain since ambient air meausured at 42.8*. Cold hold potentially hazardous/temperature control for safety foods at or below 41*.
- Good Repair and Calibration of Thermometers
Observation: Thermometer on bain marie not accurate (reading 20*)--actual temperature observed at 42.8*.
Correction: Repair/replace the thermometer.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Coffee filters not stored protected.
Correction: Store protected.
- Plumbing System Maintained in Good Repair
Observation: Hot water faucet has small leak at mop sink.
Correction: Repair.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap not provided at back hand sink.
Correction: Ensure hand sinks are supplied with soap.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor not clean below baking center.
Correction: Clean.
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01/23/2014 | Routine | |
- Food Storage - Clean and Dry Location (corrected on site)
Observation: box ( opened ) of pizza bases on floor walk in freezer
Correction: relocated to shelving > 6 inches off floor
- Food Contact Surfaces - Cleanability*
Observation: cookie tray cracked at front panel
Correction: replace cookie display tray
- Equipment - Good Repair and Proper Adjustment
Observation: ice buildup compressor for sandwich assembly line
Correction: defrost unit -- remove ice
- Non-Food Contact Surfaces (repeated violation)
Observation: top of drink display refrigeration unit dusty
top ledge of bread oven dusty
Correction: clean
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: ceiling tiles over bread oven stained / discolored
Correction: replace stained ceiling tiles
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01/30/2013 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: tuna salad , open bag of chicken sections , philly steak and ham are not date labeled in the walk in refrigereation unit
Correction: potentially hazardous products are to be dated with the date made / opened or the use by date ( which is no more than 7 days from the date made / opened )
- Insect Control Devices - Design and Installation (corrected on site)
Observation: presence of fly paper in locations that are not acceptable
Correction: removed at the time of inspection
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: ceiling tiles over bread oven are stained
Correction: replace deteriorated ceiling tiles
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09/24/2012 | Routine | |
- Equipment - Cutting Surfaces
Observation: cutting boards ( end sections of the main 2 cutting stations ) are stained and scored
Correction: flip over / rearrange or plane down to smooth and clean surface or replace
- Non-Food Contact Surfaces
Observation: >>back ledge and lower level section under meat display line is dusty
>>top of the drink display refrigeration unit is dusty
Correction: clean
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >>the wood trim ledge over the oven / microwave and oven is dusty
>>the ceiling tiles over the oven are stained
Correction: >> clean ledge
>> replace ceiling tiles with clean tiles
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05/25/2012 | Routine | |
- Temperature Measuring Devices (corrected on site)
Observation: thermometer under counter refrigeration unit located in the back of the unit
Correction: thermometer is to be located at the door of the refrigeration unit . Relocated at the time of the inspection
- Non-Food Contact Surfaces (repeated violation)
Observation: >> cabinetry under the sandwich assembly line to register in the back part of the cabinetry is dirty
>> cabinetry with cups between the handsink and the under counter refrigeration unit is dirty
>> top of the bread holding cabinetry is dirty
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: box of cold cups observed on floor storeroom area
Correction: box of cups to be > 6 inches at all times .
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02/03/2012 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: uncovered personal beverage located on dry good shelving over stock
Correction: store personal beverages on lower levels of shelving only OR on top of the file cabinetry
- Non-Food Contact Surfaces (repeated violation)
Observation: top of the bread holding cabinetry is dusty
lower level rear up against the back panel of the sandwich assembly line is dusty
Correction: clean
- Physical Facilities in Good Repair
Observation: ceiling tile not in place over microwave oven
Correction: restore ceiling tile to position over micorwave oven
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: ceiling tiles stained over the bread oven
Correction: replace the ceiling tiles over time
- 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.
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09/29/2011 | Routine | |
THE WATER IN THE SANITIZE SOLUTION AT THE 3 COMPARTMENT SINK NEEDS TO BE COLD NOT HOT
- Food Storage Containers - Identified with Common Name of Food
Observation: water spray bottle not labeled as to contents
Correction: label as to contents
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: lids have hair line cracks
black plastic food containers damaged on corner
Correction: replace damaged food service containers / equipment
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: the ice shute of the drink fountain has slime growth
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: >>the top of the bread holding cabinetry is dirty
>>the ledge of the bread oven is dirty
>>the cabinetry under the register area ( far left lower shelving ) is dirty
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: cleaned containers on dry good racks stored incorrectly
Correction: store with food contact side down
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: paper toweling located under the drainline of the front handsink
Correction: paper toweling / gloves may not be under the drainline of the handsink
- Lighting, Intensity
Observation: light out walk in freezer
Correction: restore to operational
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >>light in walk in refrigeration unit ( center of ceiling ) has moisture accumulating in the globe
>> ceiling tiles are dirty and stained over the bread holding cabinetry to the sandwich oven
Correction: clean
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05/27/2011 | Routine | |
- Food Contact Surfaces - Cleanability*
Observation: metal banded butter / pastry / paint brush observed
Correction: use only plastic banded brush type or plastic handled type brush
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: gasket split vegetable lid portion assembly line
Correction: replace the gasket
- Equipment and Utensils - Good Repair and Calibration
Observation: several lids of food containers are hair lined split/ cracked
Correction: replace the cracked lids
- Non-Food Contact Surfaces
Observation: top of bread holding cabinetry dusty
under microwave oven is dusty
Correction: clean
- Hand Drying Provision
Observation: paper toweling jammed customer service line handsink
Correction: restore paper toweling to availability
- Dressing Areas and Lockers - Designation
Observation: coats and personal attire hung from dry good shelving
Correction: personal items may not be hung from food service / equipment and single service shelving
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: spray cleaner hung from wall dispenser frame adjacent to the clean drainboard which when grasped could discharge onto clean drainboard / clean equipment on drainboard
Correction: relocated to floor at the time of the inspection . DO NOT hang cleaners at this location
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02/02/2011 | Routine | |
- Food Preparation
Observation: baked bread trays stored on top of the bread organizer rather than in the organizer protected by the solid top of the unit
Correction: maintain the bread on the slotted trays of the organizer
- Equipment - Good Repair and Proper Adjustment
Observation: >>gasket split / torn on the lid of the produce portion of the sandwich assembly line
>> ice buildup in the interior of the walk in freezer at and under the compressor
Correction: >> replace damaged gasket if deterioration worsens or the unit will no maintain product < 41 or there is excessive condensate formation
>> thaw / remove ice buildup in the walk in freezer
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
>> the top of the bread storage cabinetry
>> the top of the display upright beverage refrigeration unit
>> the exterior back portion of the ice shute of the drink fountain
>> the caddy / organizer with salt / pepper / straws
>> the back portion of the rear level of the sandwich assembly line
Correction: clean
- Hand Drying Provision (repeated violation)
Observation: paper toweling not provided at the rear hand sink
Correction: paper toweling to be present at each food service hand sink
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: ceiling tiles heat stained over the bread storage cabinetry
Correction: in time replace or clean ceiling tiles
- 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.
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10/15/2010 | Routine | |
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: facility does not have employee who has taken approved food managers course
Correction: once course completed sucessfully candidate is to bring course completion statement to this office and register as a City of Hampton food manger
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the uprighr ref, with daily products
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.
- Non-Food Contact Surfaces
Observation: tops of drink display ref, and bread holding cabinetry dusty
gaskets of the under counter refrigerator are dirty
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: thermocouple located under soap dispenser at the front handsink
Correction: do not locate food contact equipment under sources of contamination
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the rear handsink
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 - Storage of Toxic Containers* (corrected on site)
Observation: spray bottle cleaner hung from ledge under sandwich assembly line ---over single service product
Correction: relocated to the cabinetry under the handsink at the time of the inspection ( where only can liners located )
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06/29/2010 | Routine | |
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