all food temperatures observed are internal unless otherwise noted.
- Food - Washing Fruits and Vegetables
Observation: Per peson in charge, clover sprouts are placed on make table from package. The package is not labeled as "washed.
Correction: Wash the sprouts before service.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Cased tea stored on the floor below the beverage counter.
Correction: Store the tea elevated up off the floor at least 6 inches.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Top stacks of vito meat and roast beef (46+) are cold holding at improper temperatures on make table 1 rail.
Correction: Cold hold the meat at or below 41*. Discontinue overfilling the pans.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: Food thermometer could not be located or is not provided.
Correction: Provide a tip sensitive (i.e. digital) food thermometer.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Cleaning brushes and scrubby pads stored in hand sink next to the three compartment sink.
Correction: Corrected. Discontinue storing items in the hand sink--it is for hand washing only.
- Hand Drying Provision (corrected on site)
Observation: Paper towels not provided at hand sink next to the three compartment sink.
Correction: Corrected. Ensure hand sinks are supplied with paper towels.
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01/29/2016 | Routine | |
all food temperatures are internal unless otherwise noted. Three compartment sink not set up since no food contact surfaces were being sanitized at time of evaluation.
- Food Storage - Clean and Dry Location
Observation: Cased tea and bulk sugar stored on the floor below beverage counter.
Correction: Store elevated up off the floor at least 6 inches.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Vito meat (46*) stacked too high on make table rail
Correction: therefore, cold holding at improper temperatures.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Tip sensitive/digital food thermometer not provided.
Correction: Provide to monitor internal temperatures of food as it is cold holding and/or cooling (must cool to 41* or below within 4 hours).
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02/02/2015 | Routine | |
all food temperatures observed are internal.
- Person in Charge (repeated violation)
Observation: Facility lacks a current Hampton Certified Food Manager.
Correction: Register Serv Safe certificate with the Hampton Health Department ($10) and post the Hampton Certificate in public view.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling tuna salad and cut tomatoes were not adequate. Tuna prepared this morning in make table adjacent to patio at 53* and tomatoes cut and stored in walk-in cooler at 49*.
Correction: Corrected. Phf/tcs foods shall cool from ambient air temperatures to 41* within 4 hours. Discussed appropriate cooling methods such as: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment OR FREEZER 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potentially hazardous/time-temperature control for safety (phf/tcs) foods are cold holding at improper temperatures on make table rail adjacent to patio--some of the containers are filled beyond fill line see: roast beef (top stack) 47*, ham (top stack) 44*, cut tomatoes (top stack) 50*. Also, the make table lid was open but not in use at time of evaluation.
Correction: Cold hold phf/tcs foods at or below 41*. Discontinue overfilling the food containers and keeping the make table lid open when not in use.
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05/29/2014 | Routine | |
- Person in Charge
Observation: Current Hampton certified food manager (CFM) is no longer at this location.
Correction: Register current manager's ServSafe certificate with Hampton Health Department ($10.00).
- Person in Charge (corrected on site)
Observation: Staff could not identify symptoms and reportable illness--the "cheat sheet" for employee health was posted on bulletin board.
Correction: EHS pointed out cheat sheet and advised staff of 5 signs and symptoms and reportable illnesses.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizer in three compartment sink is less than 50 ppm (observed at 10 ppm).
Correction: Corrected. Use test strips to ensure concentration 50-100 ppm.
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10/10/2013 | Risk Factor | |
- Hair Restraints - Effectiveness (corrected on site)
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, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: styrofoam small cups sitting out on counter top
>> deli tray domes incorrectly stored on the storage rack in the back
Correction: cups are to be in dispensers like other cups or with plastic sleeve on the stack of cups on the counter OR in a small washable container on the counter
>> store deli tray domes with food covering side facing down
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01/04/2013 | Routine | |
- Food Storage - Clean and Dry Location
Observation: stock ( cookies ) on floor walk in freezer
Correction: store stock > 6 inches off floor
- Equipment - Good Repair and Proper Adjustment
Observation: ice formation on interior of door and on door frame walk in freezer
Correction: thaw ice buildup . -determine souce of ice and prevent formation
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: ice scoop dirty ( sitting on top of dusty ice machine )
Correction: clean and sanitize ice scoop
- Non-Food Contact Surfaces
Observation: top of ice machine dusty
exterior of ice shute back side drink machine is dirty
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: boxed plastic gloves on floor by desk
boxed straws on floor under drink fountain
Correction: store single service products off floor > 6 inches
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: spray cleaner bottle label no longer legible
Correction: relabeled as to contents at the time of inspection
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09/04/2012 | Routine | |
- Person in Charge (repeated violation)
Observation: issued City of Hampton food manager certificate is not posted in public view
Correction: Under Hampton City Code the issued City of Hampton food manager certificate ( or copy thereof ) must be posted in public view
- Food Storage - Clean and Dry Location
Observation: >> boxed onions on floor
>> boxed tea bags on floor ( under drink fountain)
Correction: >> food product to be > 6 inches off floor
- Food Display (corrected on site)
Observation: >> loosely wrapped bread with end exposed where not protected from contamination from public
Correction: wrap ends of bread pieces positioned on the serving line toward the customer to prevent contamination
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: racks of bread did not have empty tray on top of rack
Correction: placed empty tray on the top level to prevent drip / drop contamination at time of inspection
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: roast beef mounded in the insert on the prep refrigeration unit topline was at 45 -48
Correction: employee advised me that in the last hour he had added roast beef product . Advised him where the load line was on the insert pans and the potentially hazardous product should not exceed the line . Product below the line < 41. Portion removed and placed in under counter refrigeration unit
- Responsibilities of Owner or Proprietor
Observation: facility lack signage that it is non smoking
Correction: signs or the international non smoking symbol is to be posted at each entry or at the order counter
- Equipment and Utensils, Air-Drying Required
Observation: cleaned plastic containers were observed to have been stacked wet / damp
Correction: allow cleaned containers to be air dried prior to stacking
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: mixing bowls improperly stored
Correction: store with food contact side down
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: >>to go catering bases and lids stored incorrectly
>> boxed straws on floor under drink fountain
Correction: >> store to go containers with food contact side down or food covering side down unless completely covered with clear plastic bag
>> store single service items > 6 inches off floor
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: spray cleaners hung from support on lower level of food prep table . In a position that if grabbed they could spray onto chopper unit and food service gloves
Correction: advise to relocate the cleaner bottles to another location where they could not accidentally spray onto food contact equipment and single use items
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06/05/2012 | Routine | |
Permit to operate is issued. It will expire on June 4, 2012. All violations are to be corrected by that date.
- Person in Charge
Observation: Certified Food Manager certificate not registered with this office
Correction: Register
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Surfaces dusty from construction
Correction: Wash rinse and sanitize surfaces
- Non-Food Contact Surfaces
Observation: Surfaces dusty from construction
Correction: Wash rinse and sanitize all surfaces
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04/19/2012 | Routine | |
Restaurant representatives - add corrected or new information about Jimmy John's, 4611 E Claiborne Sq, Hampton, VA 23666 »