All food temperatures observed are internal. Facility uses time as a control for chicken wings and currently tracking the time
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his hands after removing soiled gloves and before putting on new gloves to engage in food preparation and after drinking from open container.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before putting on new gloves to engage in food preparation and after drinking from personal beverage.
- Jewelry - Prohibition
Observation: Employee wearing a watch on his arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking containers stored in above the food prep surface and the employee is drinking from an uncovered container in the food preparation area.
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. Store personal beverages BELOW food and food contact surfaces.
- Hair Restraints - Effectiveness
Observation: Employee observed working in the food service area without proper beard restraints.
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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Eggs and burgers may be cooked to a guest's specification but it is not indicated on the menu.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods including that the food item may be cooked to a guest's specification.
- Single-Service and Single-Use, Characteristics*
Observation: Rice stored in black trash bag lining food container.
Correction: Discontinue use of the black trash bag as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
- Temperature Measuring Devices
Observation: Thermometer not provided inside the kitchen display refrigerator.
Correction: Provide a thermometer inside the unit and locate it at the front by the door (warmest location).
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Quaternary ammonia test strips could not be located or are not provided.
Correction: Obtain quaternary ammonia test strips so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) reach in freezer door gasket
2) 2 door refrigerator door gaskets
3) ice build up observed in the reach in freezer
4) lid missing to ice machine
5) vent cover/kick plate missing to ice machine
6) protective film peeling on side of ice machine
7) mulitple lexan lids are melted and/or cracked
Correction: Maintain equipment in good repair and proper adjustment.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the following equipment has accumulations of grime and debris
1) oscillating floor fan
2) wall mount soap dispenser at cook line
3) exterior surfaces of the rice cooker
4) aluminum foil lining the prep table shelves
5) storage rack adjacent to single door refrigerator
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Cased single service stored on the floor below the storage rack.
Correction: Store single service items elevated up off the floor at least 6 inches.
- Critical: Backflow Prevention, Air Gap* (corrected on site)
Observation: Sprayer hose extends below the flood rim level of the sink basin.
Correction: Corrected. Adjust the sprayer hose so there is an air gap of at least 2 inches above the flood rim level.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet at the combination sink as required by law.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Cook line hand sink used to rinse bowl and hand sinks are not accessible: 1) bus tub stored in back combination hand sink 2) bar hand sink used as dump sink.
Correction: Hand sinks are for hand washing only. Discontinue using the sinks for other purposes and discontinue storing items in the basin.
- Indoor Areas - Surface Characteristics
Observation: The lower wall panels in the kitchen (cook line and adjacent to small prep table) are exposed dry wall.
Correction: Wall covering shall be smooth, easily cleanable, and non-absorbent. The wall boards are heavily stained and becoming damaged. Replace damaged boards and then finish to provide a smooth, non-absorbent, and easily cleanable surface.
- Light Bulbs Protective Shielding
Observation: Light lens cracked above small prep table between display refrigerator and single door refrigerator.
Correction: Replace the light lens or install plastic light tubes over individual lights with end caps on each end.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand sinks in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Paper towels not provided at the front and back hand sinks.
Correction: Provide paper towels at the hand sinks.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided in the women's restroom.
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: Lighting insufficient at cook line prep table next to kitchen door (measured 11 -13 foot candles) and small prep table (10 foot candles) between display refrigerator and single door refrigerator.
Correction: Provide at least 50 foot candles in food preparation areas. Light bulbs appear to be burned out--replace the bulbs.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are not maintained in good repair:
1) kitchen door
2) paint peeling on upper wall panels in kitchen
3) wall torn/damaged where cove molding removed in the men's restroom and small gap(s) exist at floor wall juncture
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) wall mount soap dispenser at cook line
2) floor below cook line prep tables
3) floor below cook line equipment
4) floor below refrigerators and freezer
Correction: Clean.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Dish detergent and chemical spray bottle stored with bulk sauces and fryer basket.
Correction: Corrected. Store chemicals separate and/or below food and food contact surfaces.
|
02/08/2016 | Routine | |
All temperatures were taken internally unless otherwise noted.
- Person in Charge
Observation: Operators permit was not located or post in public view.
Correction: Find and post in public view.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparationand before donning a new pair of gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The employee was drinking from a uncovered cup in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may 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.
- Gloves - Use Limitation
Observation: Gloves not being changed in between task. Employee was observed multi-tasking without changing gloves.
Correction: Change gloves in betwee task or at the time the may have been contaminated.
- Critical: Cooling*
Observation: Collard greens prepared 5/13/15 were found in the walk-in at 60*F.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Fish 48*F, Tomatoes 50*F, prepared chicken breast 51*F, raw chicken 50*F, Grd Beef 49*F cold holding at improper temperatures
Correction: EHS recommended discarding any TCS for safety foods that were located in this refrigeration unit. If cold storage is needed use freezer or secondary reach-in cooler. The seal on this particular unit is in poor repair and not allowing the door to seal properly. Cold air is escaping from the unit.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The prepared ready-to-eat (RTE) Mac and cheese, grilled chicken breast, collard greens in the refrigeration unit is not properly dated for disposition.
Correction: Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41°F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45°F mark the container with a ""consume by"" date not to exceed 4 calendar days.
- 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 QAC test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the single door reach-in cooler and three door reach-in cooler 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 was being used for purposes other than washing hands. It was observed was being used to store soiled utensils and the employee was observed using sink to wash and clean dishes.
Correction: The handwash facility identified above is to be used for washing hands only.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Critical: Toxics - Identifying Toxic Containers*
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
- Critical: Toxics - Conditions of Use*
Observation: Pesticides are not being applied by a certified applicator. Home defense pest spray found on premises. Manager stated that they use it for the outside of the building.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
|
05/15/2015 | Routine | |
- Person in Charge (repeated violation)
Observation: Facility lacks a Hampton Certified Food Manager (CFM).
Correction: Register ServSafe certificate with the Hampton Health Department ($10) fee. Post Hampton CFM certificate in public view.
- Person in Charge
Observation: Staff did not know reporting responsibilities for signs and symptoms of illness (5 reportable illnesses posted).
Correction: Ensure staff are aware of reporting responsibilities for signs and symptoms of illness (and diagnosed illnesses). Guidance document provided.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee scratched head with gloves on prior to filling order.
Correction: EHS intervened and advised to remove gloves and wash hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken salad in Kelvinator refrigerator (45*) cold holding at improper temperatures.
Correction: Cold hold at or below 41*. The door was left ajar or not sealed tight since door gasket is badly torn. Suggested adjusting thermostat to colder setting as well.
- Critical: Time as a Public Health Control*
Observation: Foods under time as a public health control (TPHC) are not measured/tracked to ensure they are sold or discarded within 4 hours of preparation.
Correction: Advised to track time--can use lamintated time chart posted.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Consumer advisory is incomplete on menu.
Correction: Place asterisk at all items in which eggs are cooked to order.
- Responsibilities of Owner or Proprietor (repeated violation)
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
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Hand sink and combination sink used for other purposes or are not accessible.
Correction: Hand sinks are for handwashing only and shall be accessible during operation.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap not provided at bar hand sink.
Correction: Provide.
- Hand Drying Provision (repeated violation)
Observation: Paper towels not proviede at kitchen hand sink, combination sink, and bar hand sink.
Correction: Provide.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemicals improperly stored with food and/or equipment.
Correction: Store chemicals BELOW and physically separate from food and equipment.
|
10/22/2014 | Risk Factor | |
follow-up to check refrigeration units.
- Person in Charge (repeated violation)
Observation: Facility lacks a Hampton Certified Food Manager. A ServSafe certificate is posted.
Correction: Register the candidate that has completed ServeSafe with the Hampton Health Department ($10 fee). Post the Hampton Certificate in public view (in place of the ServSafe).
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Bulk sugar not labeled.
Correction: Label contents.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Sugar scoop handle stored in contents.
Correction: Store handles OUT of food.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The proper disclosure for eggs and burgers is not provided on the menu. The asterisk is missing for both of these items and when asked, chef stated burgers are cooked to guest specification but menu does not reflect that. Chef also stated menu would be changing soon.
Correction: Provide an asterisk at all menu items in which animal foods may be served undercooked or raw and provide disclosure that those items may be cooked to order (present on "eggs"). Recommend prior to printing out new menus allow EHS to review for accuracy.
- Responsibilities of Owner or Proprietor (repeated violation)
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
- Equipment - Fixed Equipment, Elevation or Sealing (repeated violation)
Observation: The prep tables and fryer table at the cookline arenot elevated off the floor at least 6 inches or sealed to the floor. A cleaning hazard exists.
Correction: Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets are torn on the reach-in freezers and refrigerators.
Correction: Repair/replace the door gaskets.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap not provided at the bar and the combination hand sink-mop sinks.
Correction: All hand sinks shall be supplied with hand soap for employees to wash hands.
- Hand Drying Provision (repeated violation)
Observation: Paper towels not provided at the bar and combination hand sink-mop sinks.
Correction: Ensure all hand sinks are supplied with disposable paper towels.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient at the wing/waffle prep (35 foot candles observed).
Correction: Provide at least 50 foot candles.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are not maintained in good repair:
1) floor peeling in restrooms and kitchen
2) wall outlet cover missing next to ice machine
3) FRP wall covering in the kitchen at the waffle/wing prep table is peeling
4) holes in wall at combination hand sink-mop sink
5) holes in wall in men's restroom and wall is torn at the soap dispenser
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate potential pest harborage conditions.
|
04/08/2014 | Follow-up | |
Operator on premises defrosting both refrigerators. Kelvinator commercial reach-in ref had ice build up interior fan unit and was defrosted this morning. Upon entry, ambient air was observed at least 60* but prior to EHS departure, unit decreased to 42*.
Maximum refrigerated had to manually defrosted this morning. Food stored in unit during defrost. Advised to relocate non-phf/tcs foods (potentially hazardous/time-temperature control for safety foods). Advised to ice all phf/tcs foods. Operator sent employee out to get bulk bags of ice. EHS to follow-up.
- Person in Charge (repeated violation)
Observation: Facility lacks a Hampton Certified Food Manager. A ServSafe certificate is posted.
Correction: Register the candidate that has completed ServeSafe with the Hampton Health Department ($10 fee). Post the Hampton Certificate in public view (in place of the ServSafe).
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Bulk sugar not labeled.
Correction: Label contents.
- Food - Washing Fruits and Vegetables (repeated violation)
Observation: Fruits not washed before being offered for sale or service.
Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Sugar scoop handle stored in contents.
Correction: Store handles OUT of food.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The proper disclosure for eggs and burgers is not provided on the menu. The asterisk is missing for both of these items and when asked, chef stated burgers are cooked to guest specification but menu does not reflect that. Chef also stated menu would be changing soon.
Correction: Provide an asterisk at all menu items in which animal foods may be served undercooked or raw and provide disclosure that those items may be cooked to order (present on "eggs"). Recommend prior to printing out new menus allow EHS to review for accuracy.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: The Kelvinator and Maximum reach in refrigerators are not capable of cold holding phf/tcs foods at or below 41*. The Maximum refrigerator appeared to be VERY overstocked--particularly on the top shelf. Air circulation may be disrupted in this unit. The gaskets on both units are also damaged possibly contributing to cold holding problems.
Correction: Provide additional refrigeration necessary to maintain food items at or below 41* OR adjust menu OR schedule more frequent deliveries instead of storing too much fod in the unit. Suggested storing fruit and other items that do not require temperature control for safety out of the refrigerator(s). Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness. EHS to follow-up.
- Responsibilities of Owner or Proprietor (repeated violation)
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
- Equipment - Fixed Equipment, Elevation or Sealing (repeated violation)
Observation: The prep tables and fryer table at the cookline arenot elevated off the floor at least 6 inches or sealed to the floor. A cleaning hazard exists.
Correction: Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets are torn on the reach-in freezers and refrigerators.
Correction: Repair/replace the door gaskets.
- Good Repair and Calibration of Thermometers (repeated violation)
Observation: The thermometer inside the kitchen display refrigerator and the thermometer inside the Kelvinator refrigerator are broken or no longer accurate.
Correction: Repair/replace thermometers when they are broken or no longer accurate. Ensure the Kelvinator thermometer's sensor is located at the front of the unit by the door or provide one inside the refrigerator at the front by the door.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) heat lamps
2) all prep/equipment table shelves at the cookline
Correction: Clean.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap not provided at the bar and the combination hand sink-mop sinks.
Correction: All hand sinks shall be supplied with hand soap for employees to wash hands.
- Hand Drying Provision (repeated violation)
Observation: Paper towels not provided at the bar and combination hand sink-mop sinks.
Correction: Ensure all hand sinks are supplied with disposable paper towels.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient at the wing/waffle prep (35 foot candles observed).
Correction: Provide at least 50 foot candles.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are not maintained in good repair:
1) floor peeling in restrooms and kitchen
2) wall outlet cover missing next to ice machine
3) FRP wall covering in the kitchen at the waffle/wing prep table is peeling
4) holes in wall at combination hand sink-mop sink
5) holes in wall in men's restroom and wall is torn at the soap dispenser
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate potential pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls and floor not clean at the cookline--floors below equipment/prep tables not clean since not easily accessible (see section 45 under 1560).
Correction: Clean.
|
03/21/2014 | Follow-up | |
all food temperatures observed are internal. Follow-up to be conducted to ensure risk factors not corrected today have been corrected and issues with refrigeration have been addressed. EHS provided written procedures for time as a control and a log sheet to track times.
No raw animal foods cooked at time of evaluation. Only phf/tcs that are ready to eat were served or prepared (reheat for immediate service).
- Person in Charge (repeated violation)
Observation: Facility lacks a Hampton Certified Food Manager. A ServSafe certificate is posted.
Correction: Register the candidate that has completed ServeSafe with the Hampton Health Department ($10 fee). Post the Hampton Certificate in public view (in place of the ServSafe).
- Person in Charge
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.
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.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Bulk sugar not labeled.
Correction: Label contents.
- Food - Washing Fruits and Vegetables
Observation: Fruits not washed before being offered for sale or service.
Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
- Utensils - In-Use - Between-Use Storage
Observation: Sugar scoop handle stored in contents.
Correction: Store handles OUT of food.
- Food Storage - Clean and Dry Location
Observation: The wings under the heat lamp are not stored completely from the splash area of the hand sink since the paper towel dispenser extends over the splash guard.
Correction: Advised to relocate paper towel dispenser OR to relocate the wings to the right side of the table and place the waffle iron next to the hand sink.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Multiple potentially hazardous/time-temperature control for safety (phf/tcs) foods are cold holding at improper temperatures: mac and cheese 50* and rice 48* in Kelvinator refrigerator
Correction: feta cheese 44-45*, cream cheese 46* and sliced chees 46* in Maximum refrigerator.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Chicken wings 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.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The proper disclosure for eggs and burgers is not provided on the menu. The asterisk is missing for both of these items and when asked, chef stated burgers are cooked to guest specification but menu does not reflect that. Chef also stated menu would be changing soon.
Correction: Provide an asterisk at all menu items in which animal foods may be served undercooked or raw and provide disclosure that those items may be cooked to order (present on "eggs"). Recommend prior to printing out new menus allow EHS to review for accuracy.
- Cooling, Heating, and Holding Capacities
Observation: The Kelvinator and Maximum reach in refrigerators are not capable of cold holding phf/tcs foods at or below 41*. The Maximum refrigerator appeared to be VERY overstocked--particularly on the top shelf. Air circulation may be disrupted in this unit. The gaskets on both units are also damaged possibly contributing to cold holding problems.
Correction: Provide additional refrigeration necessary to maintain food items at or below 41* OR adjust menu OR schedule more frequent deliveries instead of storing too much fod in the unit. Suggested storing fruit and other items that do not require temperature control for safety out of the refrigerator(s). Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness. EHS to follow-up.
- Responsibilities of Owner or Proprietor (repeated violation)
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
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Food thermometer not provided.
Correction: Provide a tip-sensitive or digital food thermometer to measure the internal temperatures of phf/tcs foods.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The following are no longer sealed to the walls or adjoining surfaces:
1) combination mop sink-hand sink
2) men's restroom hand sink
3) section of three compartment sink
4) splash guards separating at the cookline hand sink
Correction: Seal the sinks to the wall and the splash guards to the sink.
- Equipment - Fixed Equipment, Elevation or Sealing
Observation: The prep tables and fryer table at the cookline arenot elevated off the floor at least 6 inches or sealed to the floor. A cleaning hazard exists.
Correction: Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets are torn on the reach-in freezers and refrigerators.
Correction: Repair/replace the door gaskets.
- Good Repair and Calibration of Thermometers
Observation: The thermometer inside the kitchen display refrigerator and the thermometer inside the Kelvinator refrigerator are broken or no longer accurate.
Correction: Repair/replace thermometers when they are broken or no longer accurate. Ensure the Kelvinator thermometer's sensor is located at the front of the unit by the door or provide one inside the refrigerator at the front by the door.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) heat lamps
2) all prep/equipment table shelves at the cookline
Correction: Clean.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap not provided at the bar and the combination hand sink-mop sinks.
Correction: All hand sinks shall be supplied with hand soap for employees to wash hands.
- Hand Drying Provision (repeated violation)
Observation: Paper towels not provided at the bar and combination hand sink-mop sinks.
Correction: Ensure all hand sinks are supplied with disposable paper towels.
- Lighting, Intensity
Observation: Lighting insufficient at the wing/waffle prep (35 foot candles observed).
Correction: Provide at least 50 foot candles.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are not maintained in good repair:
1) floor peeling in restrooms and kitchen
2) wall outlet cover missing next to ice machine
3) FRP wall covering in the kitchen at the waffle/wing prep table is peeling
4) holes in wall at combination hand sink-mop sink
5) holes in wall in men's restroom and wall is torn at the soap dispenser
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate potential pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls and floor not clean at the cookline--floors below equipment/prep tables not clean since not easily accessible (see section 45 under 1560).
Correction: Clean.
- Toxics - Separation of Toxics (corrected on site)
Observation: Spray bottle of degreaser stored next to gloves, food, and food equipment.
Correction: Corrected by relocation. Store chemicals physically separate from food, utensils, equipment, linens, and single-service.
|
03/19/2014 | Routine | |
- Person in Charge (repeated violation)
Observation: employee has taken approved food managers course but has not registered course completion with this office
Correction: Hampton CIty Code requires full time employee of each facility register course completion statement from nationally recognized food manager course . The issued City of Hampton food manager certificate is to be posted in public view . Flyer left with owner as to registration protocol
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: container of sugar not labeled
Correction: labeled at the time of inspection
- Critical: Cooling* (corrected on site)
Observation: macaroni and cheese pan ( covered ) ==
Correction: labeled 2 /20 in upright refrigeration unit at corner was 43 degrees and in the center was 56 degrees . Pan of mac and cheese ) 1/4 full ) under it was 48 degrees
- Cooling Methods
Observation: waffle batter just made at 11 am at 11:30 was 72 degrees in a gallon pitcher
Correction: advised owner that the product will not cool as required in the regulations . Recommended that time as a control be used
- Temperature Measuring Devices
Observation: thermometer broken display ( glass door ) upright ref,.
Correction: replace thermometer . Regulations require thermometer accurate to 2 degrees to be located at the door of each refrigeation unit
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: facility has not complied with state regulation to place a non smoking sign ( or the international symbol for non smoking ) at the entry or at the door of the restaurant
Correction: signage is required to be at the door or entry
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: mop sink / handsink combination unit is no longer secured to wall
>> lack of 30 inch aisle space at the cookline
Correction: seal to wall in a smoothly seamed manner
regulations require 30 inch aisle space
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> gaskets split on the KELVINATOR upright refrigeration unit and the MAXIMUM upright ref,
>> bar display refrigeration gasket split
>> interior door shell of the KELVINATOR uprgright ref, is cracked
>> door between kitchen and bar is damaged on both side
>> bar display shelving the painted surface is worn / pitted
Correction: >> replace gaskets
>> monitor the damage of the interior shell of the upright -- if it worsens it must be replaced
>> replace the door
>> repaint the bar display shelving or line with sections of wall board / laminate
- Equipment and Utensils - Good Repair and Calibration
Observation: spatula observed with handle melted
Correction: handle is no longer cleanable . Replace
- Non-Food Contact Surfaces (repeated violation)
Observation: stove drip trays is dirty
stove burners dirty / encrusted
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: griddle and bake tray observed with one edge on floor
Correction: store all portions of equipment > 6 inches off floor
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: box of souffle cups on floor
Correction: store > 6 inches off floor
- Refuse - Covering Receptacles (repeated violation)
Observation: dumpster side panels open
Correction: maintai side panels and lids closed . NOTE === DUMPSTER IS SHARED BY MULTIPLE STOREFRONTS in small strop shopping center
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: trash located outside dumpstesr in the dumpster enclosure
Correction: PUT trash into the dumpsters . NOTE ====DUMPSTERS ARE SHARED BY MULTIPLE STOREFRONTS IN SMALL STRIP SHOPPING CENTER
- Light Bulbs Protective Shielding (repeated violation)
Observation: light fixture over the 3 compartment sink cover / housing missing
light len over prep tables at cookline has a hole in it
Correction: >>restore cover to light over 3 compartment sink or individually shield each tube or provide shatter resistant light tubes
>> replace damaged light lens
- Lighting, Intensity (repeated violation)
Observation: light out over display upright refrigeration unit
light out in display upright refrigeration unit
Correction: restore out lights to operational
- Physical Facilities in Good Repair (repeated violation)
Observation: >> painted floor surface in kitchen / bar and restrooms is worn / peeled
>> wall surface behind the prep tables kitchen and behind the trash can / handsink in bar is peeling
>> holes in wall right - under waffle table ( attempted repair is not holding )
Correction: >> resurface the floors
>> restore wall to smooth -durable = non absorbant and easily cleanable '
>> seal holes in wall under waffle table
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: floors dirty bar upagainst walls
floor each side of display upright refrigeration unit is dirty
floor under 3 compartment sink is dirty
wall behind the waffel table is dirty
air return ladies restroom is dusty
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* (corrected on site)
Observation: cleaners stored on lower level of table with single service product
Correction: store cleaners physically seperate and lower than food / food service equipment and single service product
|
02/21/2013 | Routine | |
- Person in Charge (repeated violation)
Observation: there is a employee whi has taken food managers course ( serve safe ) but has not registered as a CIty of Hampton certified food manager
Correction: City Code requires that at least one full time employee takes a nationally recognized food manager course AND that they register course completion statement with this office to become a City of Hampton food manager . The issue certificate is to be posted in public view . Letter will be sent advising of failure to comply with city code
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: employee in a rush and handled sandwich ( bun ) with bare hands to add garnish pick
Correction: told employee that at all times gloves are to be worn when handling any product that will not be cooked after handling
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: eggs located over ready to eat product in 2 door refrigeration unit
Correction: eggs -- which are a raw protein must be located on the lower level only OR be relocated to be stored over the raw chicken wings
- Food Storage - Clean and Dry Location
Observation: raise shelving with sauces under the wing holding / waffle iron table to be > 6 inches off floor
Correction: if the shelving supports will not hold heavy load use 4 2 inch PVC lenghts to raise shelf --this goes for all other shelving with has single service and equipment and some misc food product
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: wings/ diced & sliced tomatoes and waffle batters did not have time reference located on them sitting on the counter when employee told me that were under 4 hour use period which started at 10 :45
Correction: instructed employee ( and second employee who arrived later ) that there must be a written reference provided for each of these products sitting out at ambient temperature ( or in the case of wings sitting in a source of warmth which cannot maintain > 135 )
Encourage dry eraase boards or laminated logs be provided for each product
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: there continues to be a lack of signage at the front door on inside the facility stating that the restaurant is non smoking
Correction: regulation require that there is a sign or the international non smoking symbol at the entry door or easily viewed in the restaurant .( this can be at the door side of the dining island or on the wall ( s ) where booth seating is provided
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: >>sealant at the 3 compartment sink and handsink - mop sink is mildewed
>>sealant at the panels of the cookline handsink is not intact
>> lack of 30 inch aisle space between stove and waffle iron / wing table
Correction: .>>remove mildewed sealant at the sinks and reapply in a smoothly seammed manner
>>seal side panels of the cookline handsink to the sink basin
>> code requires 30 inch aisle space between equipment
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >>gaskets upright refrigeration units are split
>>bar display shelving ( mixers and liquors ) are pitted & worn
>> door from bar to kitchen is damaged at the lower edge
Correction: >>replace damaged gasket
>>repaint bar display shelving to return surfaces to smooth - durable - non absorbant and easily cleanable
>> replace the door
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: container with bar bottles plastic covers is dirty
Correction: clean container and contents
- Non-Food Contact Surfaces (repeated violation)
Observation: stove burner drip tray is dirty
vent filters over stove are dirty
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: flat griddle observed with one edge on floor
Correction: store with all portions of the equipment > 6 inchese off floor
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: boxed single service on floor under the dirty drainboard of the 3 compartment sink
Correction: all single service ( including product in a box ) is to be > 6 inches off floor
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: observed utensils placed in the cookline handsink
observed tongs hanging from the divider at the cookline handsink
Correction: utensils may not be stored / rinsed in the designated handsink
tongs may not be hung from the divider panel of the handsink
- Refuse - Covering Receptacles (repeated violation)
Observation: dumpster is open
Correction: dumpsters are shared by multiple storefronts in strip shopping center and adjacent to apartment complex --please close up dumpsters when you take out trash
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: dumpster enclosure is dirty
Correction: dumpsters are shared by multiple storefronts in a small strip shopping center which ia adjacent to an apartment complex . Whenever this staff takes out trash and the enclosure id dirty / messy please set up and clean
- Light Bulbs Protective Shielding (repeated violation)
Observation: light cover missing ceiling light fixture at the 3 compartment sink
Correction: restore light cover of individually shield each tube and provide end caps for each tube
- Handwashing Cleanser - Availability
Observation: soap not provided at the rear handsink - mop sink combination
Correction: provide soap at the handsink - mop sink combination unit .
- Hand Drying Provision
Observation: paper toweling not provided at the bar handsink
paper toweling not provided at the rear handsink / mop sink combination sink
Correction: paper toweling is to be provided at each handsink . If paper toweling is not at the bar handsink place the plastic caddy unit with a dinner napkin located at bar counter over handsink
- Lighting, Intensity (repeated violation)
Observation: KELVINATOR and PEPSI display upright refrigeration units lack operational lighting
Correction: provide operational interior lighting to the upright refrigeration units
- Dressing Areas and Lockers - Designation
Observation: cell phone on charger observed on table with waffle iron and wing holding station
Correction: personal articles are to be in a locker -- left in car on in pocket of the employee
- Physical Facilities in Good Repair (repeated violation)
Observation: >>painted floor is worn in bar , kitchen and restrooms
>>wall surface is torn / pitted / worn under table with waffle iron & wing hot hold table
Correction: >>resurface the flooring
>>restore wall to smooth - durable - non absorbant and easily cleanable . Wall board may be installed from the table to the floor as means of correction
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: in bar and in kitchen ( throughout ) floor wall junctures are dirty
floor under cookline is dirty
wall dirty under waffle iron - wing hot hold table
Correction: clean
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: soap cartridges for dispensers located on rack shelving over the clean drainboard of the 3 compartment sink & spray cleaner located on surface under wing cooker with single service foil pans
Correction: relocated at the time of inspection to location on rack shelving over the handsink - mop sink combination unit and spray cleaner was relocated to under the handsink - mop sink combination
|
11/19/2012 | Routine | |
- Person in Charge (repeated violation)
Observation: facility has employee who has taken serve safe
Correction: Hampton City Code requires that employee register the serve safe course completion statement with this office . The employee is issued a City of Hampton food manager certificate which is to be posted in public view . Register course completion statement in 10 days . Flyer with address , times and fee left with MOD
- Thawing (corrected on site)
Observation: cook was thawing fish filets and shrimp at ambient temperature
Correction: thawing is to be done in refrigeration unit OR in cold running water OR in microwave or cook while frozen ( takes a little more time ) . Relocated to upright
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: labels on product in Kelvinator upright refrigeration unit is not legible
Correction: all product which is ready to eat potentially hazardous is to be clearly labeled with the date made / open or the 7 day use period . ( or both -- example 8/ 9 / 12 to 8 / 15/12.
Provide date dots / memo pad - post in note / masking tape to label product .
A log sheet is possible as well -- similar to the waste log observed .
- Critical: Time as a Public Health Control* (corrected on site)
Observation: chicken wings -- per cook -- fried about 12 to 12 :30 in pan under hot holding lamp were ar 86-- 89 degrees . Cook new there could be out for up to 4 hour but there was no written reference for time
Correction: there is to be a verifiable reference as to the time the wings are present in the hot hold station .. can be date dot / post in note on pan . OR a timer OR a written log form
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: there is no sign present ( at the door or on dining room wall ) that states facility is non smoking
Correction: State regulation that there is a sign present ,or the international non smoking symbol , indicating the non smoking status of the facility
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: lack of 30 inch aisle space in cookline between oven and hot hold / waffle table
Correction: code requires 30 inches aisle space
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Kelvinator upright refrigeration gasket is split
>> bar liquor display shelving is pitted
Correction: >> monitor gasket of refrigeration unit . If it worsens must be replaced
>> restore bar shelving to smooth - durable - non absorbant and easily cleanable
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: ice machine interior right edge has slight slime growth formation
Correction: clean interior of ice machine
- Non-Food Contact Surfaces
Observation: stove drip tray dirty
Correction: clean
- Light Bulbs Protective Shielding (repeated violation)
Observation: light tube over 3 compartment sink is not shielded
Correction: light tube is to be shielded ( tube and end cap on each end or cover - housing
- Physical Facilities in Good Repair (repeated violation)
Observation: >> seal holes in walls ---right of Kelvinator upright refrigeration unit and right wall under waffle - hot hold table
>> wall surface is chipped / peeling under table with waffle iron and hot hold
>> painted concrete floors in bar and food service area are peeling - worn
Correction: >>restore walls to smooth - durable - non absorbant and easily cleanable
>> in time repaint / reseal flooring in the bar and kitchen
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> floor bar dirty under equipment up against bar wall
>> wall dirty behind - over 3 compartment sink and over work tables at cookline
>> floor dirty kitchen - cookline - 3 compartment sink area
Correction: clean
- Pests - Controlling Pests*
Observation: numerous flies present
Correction: maintain exterior doors closed . Use approved measures to control flies in the building
- Critical: Toxics - Storage of Toxic Containers* (repeated violation)
Observation: >>dish soap stored over 3 compartment sink at each end
>> observed can of RAID present ---told used for outside rear door
.>> spray bottle cleaners located under wing cooker table next to old table top fryer and foil pans
Correction: >> dish soap to be stored at only one end . May be over dirty drainboard and wash compartment of sink or on floor
>> Raid can only be used by this staff outside the exit doors and must be stored physically seperate and lower than general cleaners . MOD threw out
>> spray cleaners may not be stored with or over equipment /. food or single service and must be clearly labeled as to contents . Relocated at time of inspection
>>
|
08/09/2012 | Routine | |
- Person in Charge (repeated violation)
Observation: staff member has taken food manager's course but has not registered completion statement with this office
Correction: under Hampton City Code at least one person must register proof ( course completion statement ) from approved food manager course with this office . The employee will be issued a City of Hampton food manager certificate which is to be posted in public view
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: eggs located above container of prepared product in 2 door upright ref ,
Correction: locate eggs on lower shelf ---not over prepared or ready to eat food
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers.( salt or sugar )
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: >> chicken breast filets and shirmp and diced tomatoes in Kelvinator upright refrigeration unit are not date labeled
>> open bags of chicken filets and slices are not date labeled in 2 door upright refrigeration unit
Correction: >> ready to eat potentially hazardous products are to be date labeled with 7 day use period to product prepared in facility or date commerically prepared items opened .
Label with correct dates of preparation and opening.
To determine 7 day use period add 6 to date made or opened
CORRECTED DURING INSPECTION
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: >> chicken breast in Kelvinator upright refrigeration unit with made date of 4 -16
>> package of country ham slices from supermarket with sell date of 4-6 q
Correction: >> product has 7 day use period . Chicken should have been discarded at end of day 4-22 and ham at end of day 4-12
Thrown out at the time of inspection
CORRECTED DURING INSPECTION
- Wood, Use Limitation (corrected on site)
Observation: presence of a worn wood spatula
Correction: wood is not approved ( bamboo and soft woods ) since it's surface wears and is no longer smooth and easily cleanable . Remove from premisis
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: use of knife block to store cutlery
Correction: knive block is not cleaning ( slits where knives are located ) .
Do not use -- remove from premisis . IF desired a magentic bar may be installed/ used
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: facility does not have non smoking sign or international non smoking symbol at entry ( door or walls or end of island )
Correction: facility is required by state law to post the entry that the facility is non smoking
- Equipment - Good Repair and Proper Adjustment
Observation: >>gaskets split ( modestly ) bar display refrigerator ( taller of two ) , upright freezer and Kelvinator upright refrigeration unit
>> bar liquor display shelving the painted wood surface is pitted / damaged
Correction: >>monitor gaskets for condition . IF damage worsens the gaskets will need to be replaced
>> resurface bar display shelving . To prevent damage from reoccuring use bar grid mat or mesh mat
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: reuse of soft plastic pliable containers and lids
Correction: advised cook that plastic containers / lids that can be flexed with fingertips are single use only ( they cannot be reused )
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: container of bar utensils is dirty on bottom
Correction: clean and sanitize container and contents
- Non-Food Contact Surfaces
Observation: area under chicken cooker ( table top ) is dirty
Correction: clean
- Refuse - Covering Receptacles (repeated violation)
Observation: dumpster side panels open
Correction: maintain dumpster closed .
NOTE '''dumpster is shared by multiple storefronts in small strip shopping center and also located right by apartment building
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: trash bags and construction materials of a bulk nature located outside dumpsters in the enclosure
Correction: called owner of shopping center to advise that materials were too large to ask tenants of center to put i to dumpster ,
The owner will have contractor go to dumpster enclosure and remove large material and put bags into dumpster
- Light Bulbs Protective Shielding (repeated violation)
Observation: light fixture cover missing light over 3 compartment sink
Correction: restore light fixture cover or individually shield each light tube ( with casing and end caps )
- Lighting, Intensity (repeated violation)
Observation: light tube not in place display upright refrigeration unit
Correction: restore light tube to position and have light operational
- Physical Facilities in Good Repair (repeated violation)
Observation: >> holes in wall under table with waffle iron
>> painted concrete floor surface worn
Correction: >> seal holes in wall under waffle table
>> in time repaint the concrete floor
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> wall behind deep fryer dirty
>> wall under waffle - chicken holding table dirty
>> floor dirty at wheels upright refrigeration unit / upright freezer
>> floor dirty under deep fryer
>> floor dirty at floor drain / wall under cookline handsink
>> air returns dirty over waffle table and upright freezer
Correction: clean clean clean
|
04/24/2012 | Routine | |
owner must return application correctly filled out with changes in name of business and corporation of ownership
advised that there are plans to expand the business . Plans must be received of the remodeled/ expanded facility for review prior to any work starting
- Person in Charge
Observation: facility does not have a City of Hampton food manager
Correction: staff hired who has taken successfully food managers course . This person needs to be registered with this office to comply with Hampton City Code that at least one full time employee has successfully taken nationally recognized food managers course and registered with this office . Issued certificate is to be posted in public view Left flyer with staff regarding food manager certification
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: salt / sugar in plastic container is not labeled as to contents
Correction: label as to contents
- 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: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: chicken wings under heat lamp at 77- 80 degrees .
Correction: chicken wings are to be held at > 135 or have reference as to time placed into the pan under heat lamp . Can be a paper chit / timer / grease pencil on wall / chicken container or dry erase board hung at wall near the chicken
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: butter chips in kitchen and in bar at room temperature ( 77 )
Correction: butter must be held at < 41 degrees . IF soft / spreadable product desired provide margarine which can be held at room temperature
- Responsibilities of Owner or Proprietor (repeated violation)
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 at entry door or in the dining room . These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Fixed Equipment, Elevation or Sealing
Observation: There are work table that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
Correction: Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
- Good Repair and Calibration of Thermometers
Observation: thermometer at door of 2 door upright ref, is not accurate (interior door )
Correction: provide thermometer accurate to 2 degrees at the door of the unit
- Non-Food Contact Surfaces
Observation: exterior of the rice steamer is dirty
lower level of the work table ( waffle table ) is dirty
work table under table top fryer and wing cooker slightly dirty
Correction: clean
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
NOTE ==== =dumpsters are shared by multiple storefronts in strip shopping center .When staff from this facility empties trash please shut dumpster side panel doors
- Light Bulbs Protective Shielding (repeated violation)
Observation: light fixture over the 3 compartment sink is not shielded
Correction: restore fixture cover or install light tubes with shields and end caps or provide shatterproof light tubes
- Lighting, Intensity (repeated violation)
Observation: light not operational display upright ref,
Correction: restore light to operational
- Physical Facilities in Good Repair (repeated violation)
Observation: painted concrete floor kitchen surface worn
holes in wall under waffle table ( to right over the outlet panel)
Correction: in time repaint / resurface floor
seal holes in wall at work table
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: floor under cookline dirty
floor under 2 door upright refrigeration unit dirty ( at wall )
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* (corrected on site)
Observation: spray cleaners located over food and with single service products
Correction: spray cleaners are to be physically seperate and lower than food /. food service equipment and single service items. Also all cleaners are to be clearly labeled as to contents
|
01/06/2012 | Routine | |
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: facility lacks non smoking sign or internation non smoking sympbol posted at the door or prominate in the dining area
Correction: post non smoking sign or internation non smoking symbol at the door / entry
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: contact paper / plastic protective wrapper peeling lower level of the prep / work table right of the display refrigerator
Correction: remove peeling plastic / contact paper
- Equipment and Utensils - Good Repair and Calibration (corrected on site)
Observation: spatula handle peeling / torn
Correction: replace damaged spatula
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: observed plastic pint container being washed in the 3 compartment sink
Correction: soft plastic pliable containers may not be cleaned to be reused for food contact
- Non-Food Contact Surfaces
Observation: the exterior of the fryer pot ( fries ) is encrusted
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: box of souffle cups observed on floor
Correction: store at least > 6 inches off floor
- Kitchenware and Tableware
Observation: plastic uttensils in caddy were not correctly arranged
Correction: plastic utensils are to be arranged in the caddy with all utensil handles in the same direction and with the handle closest to the employee
- Refuse - Covering Receptacles (repeated violation)
Observation: dumpster side panel open
Correction: when staff from this facility empties trash please insure dumpsters are closed .
NOTE --- MULTIPLE STOREFRONTS SAME DUMPSTERS IN THE STRIP SHOPPING CENTER
- Light Bulbs Protective Shielding
Observation: light lens removed light fixture near the 3 compartment sink
Correction: restore light lens to position
- Hand Drying Provision
Observation: paper toweling not provided immeidately at the handsink of kitchen and bar ---located several feet away where dripping hands would have to travel over food / food contact surfaces
Correction: relocate paper toweling to be immediately at or over the handsink
- Lighting, Intensity
Observation: >>light not operation display upright ref,
>> light not on vent hood cookline
Correction: >> restore out light display refrigeration unit to operational
>> whenever the cookline is in use the lights are to be on
- Physical Facilities in Good Repair (repeated violation)
Observation: >> wall surface chipped/ peeling behind the waffle iron table and the prep table with spices left of the cookline handsink
>> painted concrete surface bar and kitchen is worn
Correction: >>restore wall at production area to smooth - durable - non absorbant and easily cleanable
>> in time repaint the floor bar -kitchen
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: >> floor cookline and production area and at 3 compartment sink up against the walls are dirty
>> wall behind the waffle iron table is dirty ( splatter - spills from table down wall 0
Correction: clean
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: dish soap and foaming hand soap boxes stored on top of box of napkins
Correction: cleaners are to be stored physically seperate and lower than food / clean equipment or single service
|
09/21/2011 | Routine | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: containers of raw protein products stored over ready to eat products / cooked products in the refrigeration units
Correction: refrigeration units are to be arranged and organized .
Cooked and ready to eat product over
>> eggs. and seafoods
>> pork and steaks ( not on menu ) and bacon
>> ground meat ( not on menu )
>> poultry
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- 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.
USe wiping cloth bucket to be stored on lower level of the cart opposite the ice machine . Wiping cloths cannot be located at the edge of the handsink handsink and wiping cloth bucket may not be stored on the floor
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: chicken wings holding under heat lamp ---under lamp 135 -> 140 but at the end of the pan not under the lamp was 114-120
Correction: maintain the product under the heat lamps OR use time as the public health control having a reference as to when the product was removed from the cook source and placed in the hot holding unit . Per owner the product made about 1 hour prior to inspection . Use by 4 pm
- Critical: Time as a Public Health Control* (corrected on site)
Observation: waffle batters not identified with the time made
Correction: use time as the control for waffle batters . Mark the container as to time batter made and use within 4 hours
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: hamburgers offered cooked to order . Menu does not disclose / identify burgers cooked to order
Correction: menu has correct reminder statement for the required consumer advisory but does not identify the burgers as cooked to order ( which under the regulations is required )
The language for the eggs on the menu is satisfactory .
Have the menu reprinted or provide adhesive stickers for the menu . Change the on line menu
- Wood, Use Limitation
Observation: presence of common wood spoon at the 3 compartment sink
Correction: wood spoons , unless hardwood which this one is not ) are not approved . Replace
- Nonfood Contact Surfaces
Observation: use of paper toweling / napkin under cocktail glasses
Correction: use bar mesh mat instead of an absorbant material
- Temperature Measuring Devices
Observation: thermometer broken display upright ref,
Correction: replace the damaged thermometer
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: facility does not have signage posted that it is a non smoking facility
Correction: provide a sign or the international non smoking symbol at the door indicating that this faciltiy is non smoking
- 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 quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: plastic protective wrapper shelf ( lower prep table under the syrup) is peeling
Correction: remove the peeling plastic protective wrapper
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: the stove drip tray is dirty
the bottoms/ collection bases of the greaseless fryers are dirty
the lower level of the prep table is dirty
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: mixing bowls stored incorrectly
Correction: store mixing bowls with food contact side down
- Kitchenware and Tableware (repeated violation)
Observation: utensils in containers stored with food contact portion of equipment upright
Correction: store utensils with handles upright
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: use of the handsink at the cookline to rinse / store equipment ( whisk )
Correction: handsink may be used only for one purpose .-- washing hands
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
NOTE ++THE DUMPSTER IS SHARED BY MULTIPLE STOREFRONTS IN THE STRIP SHOPPING CENTER>
whenever staff from this facility takes out trash please close units
- Refuse - Using Drain Plugs
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Physical Facilities in Good Repair (repeated violation)
Observation: >> wall behind the prep table left of the cookline handsink and wall behind waffle iron right of the cookline handsink is chipped and peeling
>> painted concrete floor in the cook area is peeling
Correction: >> walls are to be smooth - durable - non absorbant and easily cleanable .Recommend installation of wall board cut to size or stainless steel plate cut to size to eliminate damage to the walls
>> repaint the concrete floor
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: ceiling over the 3 compartment sink - dry good storage shelves is dirty
>> light cover at the 3 compartment sink is dirty
Correction: clean
- Pests - Controlling Pests*
Observation: flies present in the section of the facility with the 3 compartment sink
Correction: use approved measures to remove flies in the facility .Keep outer openings closed as best as possible
- Critical: Toxics - Storage of Toxic Containers*
Observation: >>cleaners hung over the liquor bottles / mixer bottles
>>presence of RAID on cleaner shelf over handsink / mop sink
Correction: >>c
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06/06/2011 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee failed to wash hands prior to putting gloves on to fill order and after touching face with gloved hands.
Correction: Corrected. Discussed when to remove gloves and wash hands. Advised to be more aware of what is being done when gloves are on hands.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Plexiglass splash shields at the cookline handsink insufficient.
Correction: Operator had agreed to install sheet metal or stainless steel splash shields. Operator has 7 days to replace existing splashshields. Also, it is recommened that the paper towel holder is relocated to directly above the handsink and that the splash shields are of sufficient height to prevent contamination of food and food contact surfaces.
- Critical: Cooling* (corrected on site)
Observation: Remaining risotto in the reach-in refrigerator that was prepared last night observed at 49.6*.
Correction: Corrected by discarding. Advised employee on proper methods that may be used to cool product from 135* to 70* within 2 hours AND from 70* to 41* within 4 hours. Suggested spreading product in a thin layer on a sheet pan and storing, UNCOVERED, in the reach-in freezer for at least 1 hour. Once product is 41* or below, it may be transferred to a container for storage in the refrigerator.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Pitchers of waffle mix on top of microwave oven at cookline cold holding at improper temperatures (63*).
Correction: Mix was just prepared per employee. Advised since pitchers are stored above 41*, time shall be used as control to ensure disease causing organisms can not grow to levels that may make a person sick. Discussed that any food can be left in the temperature danger zone (41-135*) for a period of up to 4 hours provided that the product is labeled when it was mixed or removed from the refrigerator and any product remaining at the end of the 4 hours is discarded.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu r indicates that eggs and burgers may be served to a guest's specification i.e. undercooked.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Provided example of what menu should look like.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in the facility.
Correction: Post of no-smoking signs or international no-smoking signs in a location that is conspicuous (i.e. the front door) in the facility . These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Cooking and Baking Equipment
Observation: Interior surfaces of the microwave oven is not clean.
Correction: Clean daily.
- Non-Food Contact Surfaces
Observation: Prep table shelf (below crisper) is not clean.
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Cased portion cup lids and paper towels stored on the floor in the kitchen.
Correction: Corrected. Store cased single service elevated up off the floor at least 6 inches.
- Kitchenware and Tableware (corrected on site)
Observation: Utensils in the bucket and pitcher on top of the crisper are stored with food contact surfaces.
Correction: Corrected. Store utensiils with the handles presented upwards to prevent contamination of the food contact surfaces.
- Refuse - Covering Receptacles
Observation: The dumpster door is open--UNIT IS SHARED WITH NEIGHBORING STORES.
Correction: Maintain dumpster doors and lids closed when not in continuous use.
- Toilet Rooms - Enclosed
Observation: Women's restroom door not self-closing since the arm is broken.
Correction: Repair/replace the arm to allow the restroom door to self-close.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the bar handsink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing sinks used by food employees.
- Lighting, Intensity
Observation: Overhead light bulb burned out in the women's restroom.
Correction: Replace.
- Physical Facilities in Good Repair
Observation: The wall at the cookline prep table is peeling excessively.
Correction: Repair the wall within 7 days.
- Physical Facilities in Good Repair
Observation: The paint on the floor is beginning to chip/peel in a few areas.
Correction: Monitor the floors and repair/resurface as needed.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The drop ceiling is not clean (see left of the three-compartment sink) due to splash.
Correction: Clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor is not clean below the freezer.
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.
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03/07/2011 | Routine | |
Insure that all cove molding is securely attached to wall-Found to be separating in several places on walls
Splash shields at grill handsink are acceptable as a temporary measure. Replace with sheet metal or stainless steel as agreed within 30 days.
Permit to operate is issued. It will expire on April 4, 2011. All violations must be corrected by that date
No violation noted during this evaluation. | 02/03/2011 | Routine | |
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