All food temperatures taken were internal unless otherwise noted.Time control policy in place. Pizzas were discarded based on visual quality and/or 30 minute policy.
- Person in Charge (repeated violation)
Observation: Hampton certified food manager certificate belongs to the owner who does not work 40 hours or more in the facility.
Correction: Register another employee's SerSafe certificate with the Hampton Health Department at 1320 La Salle Ave.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee was eating in restricted area .
Correction: All employees must eat in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tomatoes 48*F and chick peas 53*F cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Buffet counter was observed in a state of disrepair and damaged.
Correction: Repair the buffet counter to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability .
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food trays were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory adjacent to dishwashing 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
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in the food preparation was 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Concentration of sanitizer being applied to food contact surfaces was greater than 200ppm.
Correction: Concentration of chlorine(bleach) sanitizer should range between 50-150ppm.
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12/14/2015 | Routine | |
All temperatures taken internally. Time policy in place, pizzas were discarded based off of visual quality and/or 30 minute policy.
- Person in Charge
Observation: Hampton CFM belongs to the owner who does not work 40 hours or more in the establishment.
Correction: Register another employee's ServSafe certificate with the Hampton Health Department at 1320 Lasalle Ave.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Kitchen hand sink not sealed to the wall.
Correction: Re-seal.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The hand sink in the kitchen is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities in Good Repair (repeated violation)
Observation: Several cracked tiles in the kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/08/2015 | Routine | |
All temperatures taken were internal unless otherwise noted
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unidentified pitcher was observed on buffet and unlabeled condiments near pizza prep area.
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Broken counter piece on salad buffet table was observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair the buffet table to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the buffet table replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces:condiment containers
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the pizza screens had accumulations 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.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Broken and missing floor tile was not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Personal Care Items - Storage (corrected on site)
Observation: Rubbing alochol stored next to food
Correction: Manager transered alcohol to first aid kit.
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11/03/2014 | Routine | |
All temperatures are internal unless otherwise noted.
Recommend using time control for top rail of make table and buffet line. Log sheets to be delivered for time control, make sure to identify with a make or discard time.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Pizza hot bar held at 114F and 117F.
Correction: Discard
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pasta was held at 58 F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Food Contact Surfaces - Cleanability*
Observation: Slicer blade chipped.
Correction: repair/replace
- Warewash Machine, Data Plate Operating Specifications
Observation: There is no data plate on the warewashing machine.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>make table cracked inside
>>hot hold counter buffet cracked
>>exterior of mixer rusted
Correction: repair
- Equipment and Utensils - Good Repair and Calibration
Observation: following in need of repair
>>cracked plastic container
Correction: Discard, replace or repair
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: carbon build-up mesh trays
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: following in need of cleaning
>>mag strip dirty behind mixer
>>old labels on plastic food containers
Correction: clean
- Equipment and Utensils, Air-Drying Required
Observation: Plastic food containers stacked 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Soda syrup bag stored on floor.
Correction: Store foods 6" off ground.
- Lighting, Intensity
Observation: following lighting issues observed
>>lights out kitchen
>>lighting not sufficient
Correction: 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. Repair lighting
- Physical Facilities in Good Repair (repeated violation)
Observation: following in of repair
>>floor tile around floor drain by kitchen handsink
>>cracks floor multiple floor tiles
>>gaps present between 3-vat and wall panel
>>pooling water left of mopsink
>>cracked base tile under kitchen handsink
>>wall panel cover under kitchen handsink loose
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.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Unidentified chemical container.
Correction: Identify chemicals with common name.
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10/03/2013 | Routine | |
Permit issued. It will expire on September 13, 2013. All violations are to be corrected by that date
- 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 - Good Repair and Proper Adjustment
Observation: The following sere found to be in poor repair
>>Mixer splash area washer rusted
>>Covers on pizza prep refrigeration units
>>Tray rack in TRUE refrigerator
Correction: Replace
- Non-Food Contact Surfaces
Observation: Mixer is dirty
Correction: Clean
- Plumbing System Maintained in Good Repair
Observation: Kitchen hand sink has a leak
Correction: Repair
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Physical Facilities in Good Repair
Observation: Tile in pizza prep area is broken and grout has deteriorated
Correction: Replace tiles and regrout
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Restroom doors are dirty
Correction: Clean and maintain
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Spray bottles not properly labeled as to content
Correction: Proper label all spray bottles as to content and use common name
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08/28/2013 | Routine | |
Restaurant representatives - add corrected or new information about Cici's Pizza #404, 2065 W Mercury Blvd., Hampton, VA 23666 »