All temperatures taken internally. This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPs) observed were discussed with operator and/or staff at time of evaluation.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located near the cook line had a container in it during the time of the inspection.
Correction: Remove the item.
|
07/29/2015 | Risk Factor | |
All temperatures taken internally.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard being used to line or cover equipment or floors in the following areas:.
>>Bottom shelving under hot holding line
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The hand sink in the kitchen is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following was in poor repair:
>>Warmer door handle broken
>> Rusty racks in the walk-in
Correction: Repair or replace.
- Non-Food Contact Surfaces (repeated violation)
Observation: Handles on multiple warmers and cold holding units are soiled to the touch. Fryers in need of cleaning. Gaskets on multiple units are in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the kitchen is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back delivery door is not air tight. Gaps at the base of the door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structure is not maintained in good repair:
>> Floor grouting deteriorating in multiple areas.
>>Damage tiles at drain located in front of the mop sink.
>>Ice build up on the floor in the walk-in freezer.
>>Ceiling above manager's desk signs of water damage.
>>Ceiling tiles paint peeling at the three compartment sink.
>>Ceiling overtop of the three compartment sink is rusting.
>>Back door paint peeling/chipped.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls and ceiling throughout are in need of cleaning.
Correction: Clean as needed.
|
03/04/2015 | Routine | |
All temperatures were taken internally unless otherwise noted.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard being used to line or cover equipment or floors in the following areas:
1) Walk-in freezer.
2) Bottom shelving under hot holding line.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following equipment is not sealed to adjoining equipment or walls:
1) Kitchen Hand sink
2) Three compartment sink
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following was in poor repair:
1) Warmer door handle
2) Rusty racks in the walk-in
3) Left inside panel of front service undercounter reach-in damaged ( Installation exposed).
Correction: Repair.
- Equipment and Utensils, Air-Drying Required
Observation: Food pans at the three compartment sink were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Plumbing System Maintained in Good Repair
Observation: Faucet located on the kitchen handsink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair
Observation: The following physical structure is not maintained in good repair:
1) Floor grouting deteriorating in multiple areas.
2) Damage tiles at drain located in front of the mop sink.
3) Ice build up on the floor in the walk-in freezer.
4) Ceiling above manager's desk signs of water damage.
5) Ceiling tiles paint peeling at the three compartment sink.
6) Ceiling overtop of the three compartment sink is rusting.
7) Back door paint peeling/chipped.
8) Light cover in front of kitchen enter/exit door damaged.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Light covers noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
09/18/2014 | Routine | |
All temperatures are internal unless otherwise noted
This is a risk factor inspection, to see facility and equipment issues, see last routine inspection
Reminder CFM due to expire, 2014 permit will not be issued until renewed
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Dish soap and sanitizer stored next to shrimp prep table across form 3 compartment sink
Correction: Store separate and apart from all food
|
10/21/2013 | Risk Factor | |
All temperatures are internal unless otherwise noted.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The front handsink is no longer sealed to the wall.
Correction: Seal sink to the wall.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is in poor repair:
>> The shelving in the walk in refrigerator is rusted.
>> The shelving of the up right freezer is damaged.
>> The gasket of the hot holding unit.
>> The front cover of the bulk ice machine is no longer attached.
Correction: Repair.
- Equipment - Cutting Surfaces
Observation: The corner of the cutting board of the sandwich prep table is damaged.
Correction: Replace.
- Non-Food Contact Surfaces
Observation: 1) The door gasket of the walk in refrigerator is moldy.
2) The interior baffle of the bulk ice machine is dirty.
Correction: Clean.
- Refuse - Covering Receptacles (repeated violation)
Observation: The side door of the dumpster is open.
Correction: Keep dumpster doors and lids closed when they are not being serviced.
- Light Bulbs Protective Shielding (repeated violation)
Observation: 1) The light shield in the walk in refrigerator is damaged.
2) One light fixture above the pass through is missing its cover.
Correction: Replace light shields.
- Lighting, Intensity
Observation: There is one light burned out in the hood system.
Correction: Replace bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are in poor repair:
>> The floor grout has eroded through out the food prep area.
>> There are multiple damaged floor tiles in the food prep area.
>> The back door interior surface is damaged.
>> The ceiling is leaking in the food prep area and the dining area.
>> The counter area at the front line is damaged.
Correction: Repair.
|
01/15/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Equipment - Fixed Equipment, Elevation or Sealing
Observation: The front handsink is not sealed to the wall.
Correction: Caulk sink to wall.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is in poor repair:
>> There are multiple rusted shelving units throughout the facility.
>> The upright freezer racks have chipped paint.
Correction: Resurface or replace.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non food contact surfaces are dirty:
>> The back splash at self serve soda dispenser.
>> The speed rack in the walk in refrigerator.
>> The interior of the fryer cabinetry.
Correction: Clean.
- Refuse - Covering Receptacles (repeated violation)
Observation: The side door to the dumpsters are open.
Correction: Keep all dumpster doors and lids closed when not being used.
- Light Bulbs Protective Shielding (repeated violation)
Observation: There is a light shield missing from one of the front line lights and there is one damagaged light shield.
Correction: Replace.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilies are in poor repair:
>> The tile grout has eroded throughout the faciliy and there are multiple damaged floor tiles.
>> There are multiple saturated ceiling tiles in the dining area. There appears to be a leak in the ceiling.
>> The back door paint is chipped.
>> The ceiling grid in the back area is rusted in multiple places.
>> The counter adjacent to the sandwich make table is damaged.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities are dirty:
>> The floor under the shelves of the walk in freezer.
>> The floor under the fryer cabinetry.
Correction: Clean.
|
10/09/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Sanitizing Solutions, Testing Devices
Observation: The facility does not have testing strips to check the concentration of the Chlorine sanitizing rinse of the 3 compartment sink. Inspector used their own strips and the rinse was at 100 PPM. The chemical sanitizing bucket that was in use was at 200 PPM plus.
Correction: Get strips to ensure the proper concentration of the Chlorine sanitizing rinse at the 3 compartment sink and sanitizing buckets.
The inspector adjusted the sanitizing bucket to 50-100 PPM and demonstrated the procedure to employee's.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The front hand sink is no longer sealed to the wall.
Correction: Seal sink to the wall.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was in poor repair:
>> The shelving of the walk in refrigerator is rusted.
>> The shelving in the dry storage area is rusted.
Correction: Resurface or replace.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The upper interior surface of the microwave has heavy accumulation of grease and old food.
Correction: Clean the microwave every 24 hours or as needed.
- Non-Food Contact Surfaces
Observation: The following non food contact surfaces are dirty:
>> The interior and sides of fryers.
>> The interior of the up right freezer near the fryer area.
>> The interior of the small hot holding unit.
>> The interior of the bulk ice machine.
>> The interior of the cabinets under the self serve soda fountain.
Correction: Clean.
- Refuse - Covering Receptacles (repeated violation)
Observation: The side door to the dumpster was open.
Correction: Keep all lids/doors of dumpsters closed at all times when not in use.
- Light Bulbs Protective Shielding (repeated violation)
Observation: The shielding of the light fixture above the coffee machine on the front line is missing.
Correction: Replace.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures were found in poor repair:
>> The floor tiles in front of the utility sink are cracked.
>> There are multiple ceiling tiles that have chipped paint.
>> The floor grout is eroded through out the kitchen area.
>> The back door interior surface paint is heavily chipped.
>> The front counter adjacent to the make table is damaged.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical areas need to be cleaned:
>> The ceiling tiles above the main fryer area.
>> The floors under the fryer and hot holding cabinet area.
Correction: Clean.
- Floors - Absorbent Materials on Floors - Use Limitation
Observation: Cardboard boxes are being used in the fryer/hot holding area.
Correction: Replace with rubber mats. All equipment should be durable, smooth, easy to clean, and non-absorbable.
- Personal Care Items - Storage
Observation: There is a tube of aloe vera gel being stored on the shelf with drink syrups and other food equipment.
Correction: Keep personal care products stored away from food and food equipment.
|
07/03/2012 | Routine | |
All food temperatures are internal.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Fish in the upright freezer was observed uncovered.
Correction: Store food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage
Observation: Ice scoop was stored with the handle in the contents of the ice.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths not in use were improperly stored on the counter.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is in poor repair:
- upright freezer gasket is torn at cook line
- the bottom dry storage shelves are rusted
Correction: Replace, or repair.
- 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 following non-food contact surfaces need cleaning:
- fryer wheels
- underside of soda fountain
- drink lid shelf at drive thru
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the fry line was observed being used to clean a spatula.
Correction: The handwash facility identified above is to be used for washing hands only
- 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.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Light Bulbs Protective Shielding
Observation: The following light shields are cracked or broken:
- walk in cooler
- above coffee maker
Correction: Replace.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are in poor repair:
- floor grout under the fish holding area
- floor grout is worn down under the ice machine
- floor tile is broken at the mop sink
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities are in need of cleaning:
- floor under fryers
- ceiling at fryers
- floor under ice machine
Correction: clean.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
11/29/2011 | Routine | |
All food temperatures are internal.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Food in the cookline freezer was left uncovered
Correction: Store food in packages, covered containers, or wrappings.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The hand sink at the cook line needs to be sealed to the wall.
Correction: Seal the sink to the wall.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
- upright cook line freezer has a split gasket
- single service item storage racks are corroded
- Back storage racks are corroded
Correction: Repair/replace
- 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 following non-food contact surfaces need cleaning:
- exterior of the fryers
- interior of the fryers
- exterior of the warmer drawers
Correction: clean.
- Equipment and Utensils, Air-Drying Required
Observation: Containers above the 3 compartment sink were stacked while they were still wet.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- 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.
- Lighting, Intensity (repeated violation)
Observation: Light bulb is burned out in the freezer.
Correction: Replace
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are in poor repair:
- Floor grout is deteriorated throughout the kitchen
- base tile at the mop sink is broken
- floor tile at the ice machine is broken
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures need cleaning:
- floor under the ice machine
- floor under the fryers
Correction: clean
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
08/19/2011 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: product in the hot holding box from this morning , which was not turned on , was not at temperature
>> rice 103
>> vegetables 119
>> shimp 85
salmon and tilipia were at temperature since they had run out and cook had heated more and placed in unit
Correction: rice and shrimp thrown out
vegetables ( mixed and green beans ) were reheated to > 165
- Equipment and Utensils - Multiuse, Characteristics
Observation: cardboard box used to store equipment ( located under microwave )
Correction: use only a washable container to store equipment
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: >>cookline handsink is not smoothly sealed with wall
>> counter top is not sealed with the backsplash in a smooth manner behind the corn hot hold to the customer service line handsink
>> divider panel at the ice bin of the drive thru is seperating
Correction: >> seal handsink to the wall in a smoothly seamed manner
>> seal counter top and backsplash from customer service line handsink to corn hot hold station in a smoothly seamed manner
>> seal smoothly divider panel surfaces or replace the divider panel
- Equipment - Cutting Surfaces
Observation: sandwich board at the prep refrigeration unit customer service line the edges are worn and no longer smooth
Correction: monitor damage of the sandwich board . If the condition worsens will need to be replaced
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: >>the ice shute at the drink fountain is dirty
>>old labels remaining on cleaned equipment
>>metal bucket / levered scoop surface and tongs observed to have debris on them
Correction: >>clean ice shute
>>remove labels during the cleaning operation
>> clean food service equipment of debis ( throughly wash and sanitize )
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity ( upper ) 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 following surfaces are not clean
>> the interior ledges of the fryer cabinetry
>> the hot hold bar over the hot display line is dirty
>> the top of the tea burner is dirty
>> the lower level shelf under the tea dispensers is dirty
Correction: clean
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Hand Drying Provision
Observation: paper toweling out at the mop sink / handsink
Correction: restore paper toweling to position at the combination sink
- Lighting, Intensity (repeated violation)
Observation: lighting insufficent in the cook and sandwich assembly areas
light out dry good storeroom aisle
>> light out walk in freezer
>> light out upright f
Correction: in the event of a change of owner or remodel upgrade lighting to be equal to 50 footcandles in the area of the cookline - sandwich assembly area
>> restore out light storeroom aisle
>> Restore walk in freezer light and upright freezer to operational
- Physical Facilities in Good Repair (repeated violation)
Observation: >> grout erroded cookline floor tile
>> air return in the dry good storage aisle is rusty / corroded
Correction: >> regrout the floor cookline to remove areas where food debris and mositure accumulate
>> replace air return housing
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: ceiling tiles dirty / stained cookline
floor dirty under fryer line and upright freezer ( grease split / accumulated )
air return over ice machine is dirty
walls dirty cookline
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: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: chlorine in 3 compartment sink being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 since it was in excess of 200 ppm
Correction: maintain the chlorine sanitizer at 50 -100 ppm . Use the test kit to insure proper concentration
|
05/03/2011 | Routine | |
all food temperatures are internal.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Food in the upright cook line freezer was left uncovered.
Correction: Store food in packages, covered containers, or wrappings.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The following equipment are not sealed to adjoining equipment or walls:
- cookline hand sink
- urinal in mens room
Correction: Seal the units to adjoining equipment or walls since they are exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The folllowing equipment are in poor repair:
- upright freezer gasket is torn
- table leg cap is missing near the microwave
Correction: Repair.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: The chlorine sanitizer concentration in the 3 vat sink was high at 200 ppm.
Correction: Lower concentration to 50-100ppm
- 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 following non-food contact surfaces need cleaning:
- warmer drawers
- interior of fryer cabinets
- extior of fryers
Correction: clean.
- Plumbing System Maintained in Good Repair
Observation: The 3 vat sink hot water handle is leaking.
Correction: repair.
- Lighting, Intensity (repeated violation)
Observation: The walk in freezer has a burned out light bulb and the upright freezer is missing a light bulb.
Correction: Replace the light bulbs.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following equipment are in poor repair:
- ceiling is damaged above the cook line hand sink
- floor grout is worn on the left side of the cook line
- floor grout is worn on the right side of the warmer
- ceiling is damaged above the 3 vat sink
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities need cleaning:
- floor under the fryers
- ceiling at the fryers
- floor to the right of the warmers
- floor under the reach in freezer at the cook line
- wall around the cook line
Correction: Clean
|
01/31/2011 | Routine | |
All food temperatures are internal.
- Person in Charge (repeated violation)
Observation: The facility has someone who has completed a certified food manager course but has not registered with the city of Hampton.
Correction: Bring 10 dollars and proof of completion of the certified food manager course to 1320 Lasalle Ave. Hampton VA, 23669 to register as a CFM in Hampton.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Fish in the 1 door freezer at the cook line was left uncovered.
Correction: Store food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Ice scoop was stored with the handle in the contents.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is in poor repair:
- 1 door freezer gasket
- walk in cooler gasket
- make table gasket
- drive thru refrigerator gasket
Correction: Replace.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: The sanitizer in the 3 vat sink had a chlorine concentration of 200 ppm.
Correction: Ensure that the chlorine sanitizer is 50-100 ppm.
- 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 following non-food contact surfaces need cleaning:
- fryer wheels
- interior of the fryers
- storage shelves at the 3 compartment sink
- underneath the soda fountains (corrected)
Correction: Clean.
- Lighting, Intensity (repeated violation)
Observation: The light bulb is missing in the 1 door freezer.
Correction: Install a light bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are in poor repair:
- floor grout is eroding in front of the one door freezer
- floor tile is broken in front of the mop sink
- there is a large hole in the wall to the right of the 3 compartment sink.
Correction: Repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities need cleaning:
- ceiling above the cook line
- floor under the fryer line
- floor under the ice machine
- walls at the cook line
Correction: clean.
|
10/13/2010 | Routine | |
Restaurant representatives - add corrected or new information about Long John Silver's, 904 Big Bethel Rd., Hampton, VA 23666 »