All food temperatures observed are internal.
- Hair Restraints - Effectiveness
Observation: Employee not wearing hair restraint in kitchen.
Correction: Discussed appropriate hair restraints to wear in kitchen such as hair net, ball cap, or other suitable hair covering.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Trash (paper waste) stored in hand sink.
Correction: Corrected. Hand sinks are for hand washing only.
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03/01/2016 | Routine | |
all food temperatures observed are internal.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Whipped cream (71*), cream cheese (68*), and butter chips (51-52*) are cold holding at improper temperatures.
Correction: These items are held on an ice pack lining the bottom of the container/holder but it is not sufficient to cold hold at or below 41*. Advised must hold on/in ice that completely surrounds the container/food to the level of the food or to use time as a control and discard within 4 hours (e.g. at 10:00 when breakfast is over).
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Bi-metal (dial) thermometers are not accurate (new employee does not know how to calibrate).
Correction: Advised to calibrate thermometer. PIC demonstrated to employee on how to do so.
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03/09/2015 | Routine | |
all food temperatures observed are internal.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Stack of coffee filters not stored protected.
Correction: Store coffee filters protected in orignal packaging or approved covered container.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Spray bottle of degreaser not labeled.
Correction: Label contents.
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06/02/2014 | Routine | |
food temperatures observed are internal. permit issued for continental breakfast.
- Person in Charge
Observation: New employee has not obtained a food handler's card.
Correction: All foodservice employees shall obtain a food handler's card prior to beginning employment OR one full time employee shall successfully complete an approved Certified Food Manager course and register the certificate of completion with the Hampton Health Department. This persons is repsonsible to train/educated foodservice employees as it pertains to their duties. Food handler's card video is shown 8:30-11:45 am and 12:30-3:45 pm Monday thru Friday and the cost is $10.
- Person in Charge
Observation: New food employee 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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Whipped butter (50-51*) and cream cheese (53*, 63*) stored in bowls on ice at the self service counter are not cold holding at proper temperatures.
Correction: Corrected by discarding. Cold hold potentially hazardous/time-temperature control for safety (phf/tcs) foods at or below 41* OR implement a time as a control policy with written procedures to ensure the phf/tcs foods are discarded within 4 hours from removal from refrigeration. EHS to provide written procedures.
- Sanitizing Solutions, Testing Devices
Observation: Test strips are to measure quaternary ammonia sanitizer are moisture compromised.
Correction: Provide viable test strips.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Left side of prep table (storing coffee brewers) is not sealed to the wall.
Correction: Seal the prep table to the wall since it is exposed to splash and seepage.
- Kitchenware and Tableware (repeated violation)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Store utensils with the handles positioned upwards to prevent contamination of the food contact surfaces of the utensils.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The wall is not clean left of the prep table (coffee brewers) due to coffee splash/spillage.
Correction: Clean the wall.
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12/17/2013 | Routine | |
all product which is put out for the breakfast ( other than cereal and condiments ) is discarded at the end of the meal or given to staff to consume right after breakdown at 10 am
food items had been put out at the time of the inspection . Did not have opporturnity to see employee wearing food service gloves -- box present, open and partially empty on storage rack
- Person in Charge
Observation: persons dealing with breakfast do not have a food handlers card and no one on staff has taken food managers course ( which for the limited warming only operation is not required )
Correction: have all staff dealing with breakfast to come into our office to watch 15-20 minute audiovisual to obtain food managers course
- Food Storage - Clean and Dry Location
Observation: boxed food stock on floor of closet closet right of office door ( off hall )
Correction: advised owner to store > 6 inches off floor
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: boxed single service items on closet floor ( right of office --off main hall to pool )
Correction: advised owner to store boxed stock > 6 inches off floor
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: floor corner at brewing unit ( left rear of kitchen ) is dirty
Correction: clean
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11/01/2012 | Routine | |
all potentially hazardous product placed out for the buffet is discarded after the breakfast period ends .( 6 am to 10 am )
- Utensils - In-Use - Between-Use Storage
Observation: use of plastic cups in containers to dispense dry good product
Correction: use only handled non breakble container for a scoop - -such as a measuring cup - -and maintain the handle upright out of contents
- Food Contact Surfaces - Cleanability*
Observation: plastic pitcher cracked
Correction: remove damaged pitcher
- Nonfood Contact Surfaces (repeated violation)
Observation: use of deli paper as a liner for shelving and trays
Correction: deli paper is not approved as a liner . Store product on plastic bar mesh mat or gril
- Kitchenware and Tableware
Observation: miscellaneous utensils stored in container are not uniformly stored with handle upright
Correction: store with handles upright
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04/27/2012 | Routine | |
2012 permit issued at the time of the inspection .
Eggs ( hot ) and hard boiled , hot meat , yogurt , fruit mix and milks are discarded at the end of breakfast . Only product held for another day is bread and pastry
- Nonfood Contact Surfaces (corrected on site)
Observation: deli paper lining utensil container
Correction: deli paper is not approved as a liner . Clean washable container in good repair is sufficent
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: interior of ice machine dirty
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: coffee filters not properly protected
Correction: coffee filters are to be in covered plastic bag or covered washable container
- Refuse - Covering Receptacles
Observation: dumpster open ( side panel )
Correction: maintain dumpster closed
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10/27/2011 | Routine | |
facility discards hot entrees / fruit mix / carafes of dairy products and butter chips and cream cheese products at the end of the breakfast period ( 6 am to 10 am )
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: sealant of the handsink and wall is split
Correction: reseal handsink with wall in a smoothly seamed manner
- Non-Food Contact Surfaces
Observation: dusty top of the Turbo oven
Correction: clean
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05/05/2011 | Routine | |
Health Department permit had City of Hampton food manager certificate to be posted in public view
Waffle batter / mixed fruit . cream cheese and butter - butter spreads thrown out at the end of the service period as well as the milks in the carafes and the hot items
No violation noted during this evaluation. | 11/24/2010 | Routine | |
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