All temperatures taken internally.
- Non-Food Contact Surfaces
Observation: The exterior surface of the 3 ice machines have accumulation of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located near the 3-compartment is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trays preventing its use.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory near the 3-comp sink.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair (repeated violation)
Observation: Several areas of the wall are missing coving tiles or they are cracked in the dry storage and serving area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/06/2015 | Routine | |
- 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 - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before putting on new 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.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair 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
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sinks in the kitchen need to be resealed to the wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Observed employees using the automated handwashing station in a manner that was not approved by the manufacturer. Employee poured soda down the hand sink.
Correction: Hand washing station is only for washing hands.
- Physical Facilities in Good Repair
Observation: Coving missing in multiple spots in kitchen and back room.
Correction: Repair.
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11/04/2014 | Routine | |
All temperatures are internal unless otherwise noted.
This is a risk factor inspection to see facility and equipment issues see last inspection.
No violation noted during this evaluation. | 09/04/2013 | Risk Factor | |
All temperatures are internal unless otherwise noted.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The 3 compartment sink and back hand sink caulking is molded and eroding.
Correction: Re-seal each sink.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: The 3 compartment sink quats sanitizing rinse was at 400 ppm plus and the water temperature was at 136F. The manufacturer's instructions require the water to be at 75F and the quats at 200 PPM. I informed the manager on duty.
Correction: Adjusted the sanitizing rinse to 200 PPM and the water temperature. I told the manager on duty to remind all employees about the manufacturers requirements for the sanitizer.
- Non-Food Contact Surfaces
Observation: Both popcorn butter cabinetry interior surfaces have old food, oil, and debris accumulation.
Correction: Clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: >> There is a hole in the ceiling at the back entrance in the store room.
>> The floor tile grout has eroded in multiple areas in the facility.
Correction: 1. Repair hole.
2. Re-grout floor tile.
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11/19/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Hair Restraints - Effectiveness
Observation: 1 employee observed in the food prep area with hair down to her back and was not wearing a hair restraint.
Correction: Employee's with long hair must wear hair restraints.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Multiple food items were being stored on the floor of the walk in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The 3 compartment sink is not sealed to the wall.
Correction: Seal.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (corrected on site)
Observation: There is no refuse container at the area immediately adjacent to the front line hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the front line hand sink.
- Physical Facilities in Good Repair
Observation: There is a hole in the ceiling at the back entrance of the store room.
Correction: Repair.
- Mops - Drying Mops (repeated violation)
Observation: Mops that are not in use are being stored on the floor.
Correction: Mops should be freely hung so they are allowed to completely air dry.
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05/16/2012 | Routine | |
All food temperatures are internal.
- Person in Charge
Observation: Facility certified food manager certificate has expired.
Correction: Bring the old certificate and ten dollars to environmental health at 1320 Lasalle Ave. Hampton VA, 23669 to renew as a cfm.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the baseboard in the storage room is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The 3 vat sink 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 equipment is in poor repair:
- two cup tray box cabinet is damaged
- drink walk in cooler racks are rusted
Correction: Repair.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces need cleaning:
- interior of cabinets
- interior of 2 door freezer
- 2 door freezer gaskets
- soda box rack
Correction: clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service hot dog containers were observed stored with the food-contact surface facing upward.
Correction: Store single service items covered or inverted to prevent contamination while in storage.
- Critical: Plumbing System Maintained in Good Repair* (repeated violation)
Observation: The hand sink is in poor repair at the "c" concession area.
Correction: Repair.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in both walk ins.
Correction: In the event of a change in ownership or remodel, provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are in poor repair:
- base molding under soda fountains at the b concession area
- base molding is missing under popcorn popper.
Correction: Repair.
- 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment in the side concession areas.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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11/15/2011 | Routine | |
All food temperatures are internal unless otherwise noted.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is in need of repair:
-racks in main storage are bowed
-racks in walk in refrigerator are corroded
-laminate under front left under counter main concession chipped/damaged
-laminate under front left tender warmer main concession chipped/damaged
Correction: Repair or Replace
- Non-Food Contact Surfaces
Observation: The following non food contact surfaces are in need of cleaning:
-plumbing in 3 compartment sink main concession
-interior of 2 door undercounter freezer in main concession
-interior of both butter cabinets in front main concession
Correction: Clean
- Critical: Water Capacity* (corrected on site)
Observation: Upon arriving noticed that water temperature was 88*-91* at all hand sinks.
Correction: Maintain all handsinks capable of >= 100*. Water temp. turned up during inpection. Facility suspended from serving hot dogs/tenders until water temp was corrected.
- Physical Facilities in Good Repair
Observation: The following structures are in need of repair:
-grout eroded in some places in back main concession (3 compartment sink area)
-some scale build-up dish machine, 3 compartment sink area
-minor floor tile damage in dry storage directly across from walk in refrigerator
-corner wall molding cracked/damaged in several places in dry storage
-floor tile cracked in 3 compartment sink area in A wing
-minor scale build-up in 3 compartment sink area in A wing
-floor tile cracked in self service area in A wing
Correction: Repair or Replace to make surfaces smooth, durable, and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following structures are in need of cleaning:
-floor under BL soda rack in back
-wall behind/below 3 compartment sink main concession
-soap spill behind counter on wall and floor in women's restroom front
-wall/ceiling above electrical boxes in C wing
-wall under 3 compartment sink and adjacent prep table in C wing
Correction: Clean
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Several coolers and other equipment that is broken or unused stored in facility.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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05/04/2011 | Routine | |
All food temperatures are internal.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Personal beverages were observed stored in the ice machine in the "c" wing.
Correction: Corrected. Store personal beverages in a manner that they cannot potentially contaminate food, food contact surfaces, or single service items.
- Food Contact Surfaces - Cleanability*
Observation: The kernel scoops are scratched and pitted to the point that they are no longer easily cleaned.
Correction: Replace.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Facility does not have a tip sensitive thermometer.
Correction: Provide a tip sensitive thermometer. A digital thermometer will satisfy this requirement.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The 3 compartment sink and the dish machine drain board need to be sealed to the wall.
Correction: Seal the sink and drainboard to adjoining equipment or walls since they are exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The shelves are corroded in the walk in refrigerator.
Correction: Replace.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces need cleaning:
- popcorn popper cabinet in "b"
- exterior of seasoning bins at "b"
- 3 door refrigerator gaskets at "b"
Correction: Clean.
- Critical: Plumbing System Maintained in Good Repair* (repeated violation)
Observation: The front hand sink at concession "c" is not operational.
Correction: Repair.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: There are no refuse containers at the area immediately adjacent to the satelite concession hand sinks.
Correction: Provide refuse containes for the disposal of paper towels at the satelite concession hand sinks.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the rest-room hand sinks used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities are in need of cleaning:
- wall behind the 3 vat sink
- floor under the frito boxes in the back storage area.
Correction: clean.
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01/25/2011 | Routine | |
All food temperatures are internal
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The front hand sink at concession "c" 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 equipment are in poor repair:
- Display freezer needs to be thawed
- walk in cooler shelves are all coroded
Correction: Thaw freezer/ replace shelves.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service hot dog containers were stored with the food contact surface facing upwards.
Correction: Store single service items in covered containers or invert them to prevent possible contamination.
- Critical: Plumbing System Maintained in Good Repair* (repeated violation)
Observation: The front hand sink in "c" does not work.
Correction: Repair the hand sink
- Plumbing System Maintained in Good Repair
Observation: The hand sink is clogged in concession "A
Correction: Unclog the hand sink.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at hand sinks in the "a" and "c" concession areas.
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
Observation: Disposable towels were not provided at the back hand sink in the "c" concession area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the rest-room hand sinks used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all hand sinks used by food employees.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are in poor repair:
- Base molding missing below the popcorn popper in concession "b"
- holes in the wall behind 3 compartment sink
- holes in the wall behind the dish machine
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities are in need of cleaning:
- wall around the 3 compartment sink
- floor under the dry storage racks
- wall needs cleaning near the electric panels in "A
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items such as popcorn poppers that are in poor repair.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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07/02/2010 | Routine | |
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