King's Seafood, 2264 Executive Dr., Hampton, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: King's Seafood
Address: 2264 Executive Dr., Hampton, Virginia
Total inspections: 13
Last inspection: Oct 19, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 1150 - Repeat foil on the top of the stove burners
  • 1550 - Repeat handsink at the cookline i / 3 comp. sink not sealed with wallrestroom handsink sealant is worn / crackedsealant at the 3 comp. sink and wall is mildewing
  • 1570 - Repeat >>plastic protective wrap peeling on the left side of the upright ref,>>side of the support unit over the prep table torn by the breading table
  • 1800 - Repeat The following surfaces are not clean :>>the top of the stove at the burners >>the sides of the oven and fryers >>the back panel of the fryers >>the fryer cabinetry interior ledges ( at the doors ) >>the face of the microwave oven >>the shelving where the microwave oven is located >>the shelving under the customer service line --especially toward the handsink end>>the frame of the breading roller cart >>the frame of the unit right of the prep table outside the walk in ref, >>the gasket of the walk in ref, >>the small homestyle upright freezer gasket >>the vent hood
  • 2350 - Critical leak at the center basin of the 3 comp. sink
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  • 2890 - Repeat light lens cover / panel missing over the breading table
  • 3080 - Repeat >>light out vent hood >>lack of operational lighting in the upright ref, and small homestyle upright freezer
  • 3180 - Repeat >>floors dirty throughout the facility --- in the kitchen / dining room / hall to restroom and in the storeroom - mop curb room >>doors dirty at entry to kitchen ( both sides ) and restrooms ( both side ) >>wall dirty by the mop curb
October 19, 2009Routine18Details / Comments
  • 0450 C - use of a plastic pint container as a scoop in the barrel of Old Bay spice mix
  • 0820 A 2 - Corrected During Inspection Critical breading wash on a layer of ice was 48 degrees
  • 1150 - Repeat foil lining / covering the stove burners is in tatters
  • 1550 - Repeat handsink sealant deteriorated/ handsink seperating from wall caulk of the 3 compartment sink is mildewed
  • 1570 - Repeat plastic wrap peeling on the upright reach in ref, by the ice machine oven mitt torn
  • 1800 - Repeat the following surfaces are not clean :>>the stove top and the stove burner recesses >>the back panel of the fryers >>the vent filters of the cookline >>the gasket of the walk in ref, >>the gasket of the reach in ref, ( with the Arizona beverages in it that is presently not in operation>>the fryer cabinetry handles >>gasket dirty homestyle upright small freezer >>interior door shelving both home style upright freezers >>fan cover dirty
  • 2310 - Corrected During Inspection Critical Repeat handsink by the 3 compartment sink is partially blocked / access impeeded
  • 2350 ii - Repeat 2 of 3 basins leaking at the 3 compartment sink
  • 2890 - Repeat light lens missing light fixture over breading table
  • 3080 - Repeat light out in the vent hood light not present in the small upright freezer
  • 3180 - Repeat the floor under the cookline is dirty the floor under the prep island and breading station is dirty the floor under the ice machine / reach in upright ref, is dirty the floor under the cases of ARIZONA tea cans is dirty the floor in the dining room and leading to the restroom is dirty the door of the restroom is dirty the floor drain under the drink fountain is dirty the wall behind the left gooseneck of the 3 compartment sink is dirty the air return over the reach in upright ref, / ice machine is dirty
  • 3300 - gas can observed in storeroom ..
  • 3360 - Corrected During Inspection Critical presence of home style insecticide aerosol cans
July 08, 2009Routine310Details / Comments
  • 0580 - observed removed gloves sitting at the breading container awaiting return of hands
  • 1100 - breading container is cracked
  • 1150 - Repeat foil covering stove burners in poor repair
  • 1550 - Repeat the handsink by the 3 compartment sink is not sealed with the wall
  • 1570 - Repeat ==plastic protective wrapper torn / damaged left side of the 2 door upright ref, --2 door upright freezer is not in use --torn oven mitt
  • 1730 - interior of ice machine has rust observed at the interior panel
  • 1800 - the exterior door surface of the upright freezer ( small ) is dirty
  • 2020 A (Utensils) - ladels and spoon stored incorrectly at the 3 compartment sink
  • 2310 - Corrected During Inspection Critical handsink by the 3 compartment sink access is partially blocked by storing equipment in front of the basin
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered.NOTE -- DUMPSTERS ARE SHARED WITH MULITPLE STOREFRONTS IN THE STRIP SHOPPING CENTER
  • 2890 - light lens missing ceiling fixture over the breading station
  • 3080 - upright small freezer lacks interior light light out at the cookline
  • 3180 - Repeat >>floor dirty under the fryer line and stove >>doors dirty ---restroom and kitchen entry and rear exit >>floor dirty under 3 comparttment sink
  • 3200 - vent filters dirty
April 08, 2009Routine113Details / Comments
  • 0160 - Critical Repeat Employee put on gloves, handled raw fish in batter, removed gloves, and put on new gloves to handle ready to eat lettuce and tomato without washing hands first.
  • 0610 - Bags of breader and corn meal fallen on the floor below the prep table.
  • 0790 - Repeat Chicken wings and shrimp improperly thawing in standing water and packages of frozen fish improperly thawing on prep sink drainboard.
  • 0820 A 2 - Critical Repeat Hush puppy batter on prep table shelf (55*) cold holding at improper temperature.
  • 0830 - Critical Tub of portioned coleslaw not labeled with a use-by date.
  • 1150 - Repeat Aluminum foil used to line surfaces of the stove.
  • 1550 - The handsink next to the three-compartment sink is beginning to separate from the wall.
  • 1570 - Repeat True freezer door gasket is torn and unit is currently not working.
  • 1800 - The walk-in cooler door gasket is not clean.
  • 2000 - Foil pans and lids not stored protected at cookline.
  • 2000 - Fryer lids and extra refrigerator/freezer racks stored on the floor.
  • 2350 ii - The waste drain line of the three-compartment sink is leaking.
  • 2720 - Repeat Dumpster door and lid left open--unit is SHARED with neighboring storefronts.
  • 3030 - Corrected During Inspection Paper towels not provided at the handsink next to the three-compartment sink.
  • 3180 - Repeat The floor below the fryers is not clean.
December 08, 2008Routine311Details / Comments
  • 0790 - Repeat Frozen flounder and wrapped fish are thawing at prep sink at room temperature.
  • 0820 A 2 - Corrected During Inspection Critical Jar of oysters on cart (47*) and bowl of hush puppy batter at prep table (82*) are cold holding at improper temperatures.
  • 1100 - Corrected During Inspection Wire rack insert on storage shelf is corroded.
  • 1150 - Repeat Aluminum foil lining surfaces of stove and is in poor repair.
  • 1570 - Repeat Reach-in refrigerator door gasket torn.
  • 1800 - The non-food contact surfaces are not clean:-reach-in refrigerator door gaskets-vent hood filters-foiling lining side of stove
  • 2350 ii - Corrected During Inspection The toilet is not flushing.
  • 2350 ii - Corrected During Inspection The mop sink is clogged/not draining.
  • 3020 - Soap not provided at the front counter handsink.
  • 3180 - The physical structures are not clean:-vent hood system-floors throughout foodservice area stained
August 01, 2008Routine18Details / Comments
  • 0070 - Facility lacks a registered Hampton Certified Food Manager.
  • 0140 - Critical Improper handwashing procedures observed.
  • 0160 - Corrected During Inspection Critical Repeat A food employee failed to wash hands before putting on single-use gloves.
  • 0580 - Corrected During Inspection Repeat Observed single-use gloves apparently washed and stored for reuse at the three-compartment sink.
  • 0790 - Corrected During Inspection Frozen fish and frozen crabs improperly thawing at room temperature.
  • 1150 - Aluminum foil lining non-food contact surfaces of the stove.
  • 1570 - Repeat Reach-in freezer door gasket torn.
  • 1800 - The non-food contact surfaces are not clean:-walk-in cooler door gasket-side of fryer-side of stove
  • 2720 - Repeat Dumpster door left open--unit is SHARED with surrounding shops.
  • 3200 - Intake vent cover above reach-in refrigerator and ceiling vent cover in restroom are dusty.
May 07, 2008Routine28Details / Comments
  • 0060 - Critical Facility lacks a Certified Food Manager.
  • 0220 - Corrected During Inspection Critical Repeat Personal beverage improperly stored on teh food prep table.
  • 0480 - Repeat Container of dry food not labeled.
  • 0610 - Case of lettuce stored on the walk-in cooler floor.
  • 0820 2 - Critical The following potentially hazardous foods (phfs) were cold holding at improper temperatures:-portioned coleslaw cups on ice at 47*-sliced tomatoes on ice at 48-50*-chicken wings at prep sink at 50*-batter on ice on cart at 47*
  • 1060 - Corrected During Inspection Newspaper lining cardboard box to catch grease next to fryer.
  • 1060 - Newspaper lining three-tiered breading cart.
  • 1510 - Food thermometer not provided.
  • 1570 - Reach-in freezer door gasket torn.
  • 1750 - Repeat Manufacturer containers are being re-used, i.e. observed plastic relish jars storing various dry goods.
  • 1800 - The walk-in cooler door gasket is not clean.
  • 2000 - Corrected During Inspection Styrofoam clamshells stored improperly.
  • 3180 - Repeat The floors are not clean:-below the stove and fryers-below the ice machine
  • 3330 - Corrected During Inspection Critical Chemical spray bottle not labeled.
  • 3340 - Corrected During Inspection Critical Chemical spray bottles improperly stored with food at the front counter.
February 01, 2008Routine59Details / Comments
  • 0220 - Corrected During Inspection Critical Repeat Personal beverages observed on prep table (one uncovered cup, on plastic bottle.)
  • 0480 - Bulk container of breader not labeled.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 0790 - Corrected During Inspection Repeat Frozen shrimp thawing by improper method, observed in a container on a cart.
  • 0820 - Critical (CORRECTED DURING INSPECTION) The following potentially hazardous items were cold holding at improper temperatures:1. Batter/breader at 56F2. Top layers of coleslaw at 47F-57F.3. Sliced tomatos top layer at 50F.
  • 1060 - Styrofoam cooler used for food storage in walk-in.
  • 1750 - Multiple scallop buckets reused for various food storage.
  • 1770 B - Soda nozzle had build-up and accumulation.
  • 1800 - The following non-food contact surfaces were not clean:1. Laminate shelf right of stove2. Walk-in cooler door gasket3. Vent hood filters
  • 1890 - Corrected During Inspection Critical Food contact surfaces not sanitized after cleaning.
  • 2000 - Utensils not stored with handles up at 3 compartment sink.
  • 2000 - Plastic cup lids at beverage counter not stored protected.
  • 2720 - Both dumpster doors left open.
  • 2740 - Dumpster enclosure not clean--litter and trash observed.
  • 2790 - Cardboad covering floor under rack in storage.
  • 2890 - Light lens/cover missing in kitchen.
  • 3180 - Repeat Floor needs cleaning between stove and fryers.
  • 3270 - Observed a few flies in the kitchen.
July 25, 2007Routine314Details / Comments
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor:Large round container of breading on floor
  • 0820 - Corrected During Inspection Critical Repeat Scallops, fish fillets and deviled crab were held at improper cold holding temperatures.
  • 1450 - Refrigeration facilities are not sufficient in number or capacity to meet the food storage demands of the establishment. Seafood at grill line on ice is not being kept at proper temperatures
  • 1930 - Soiled linen(apron) was found stored in a location that may directly or indirectly contaminate food or food-contact surfaces.
  • 2350 ii - Plumbing connections under the 3 compartment sink are leaking.
  • 3080 - Less than 50 foot candles of light was noted under the vent hood, one light burned out.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  • 3490 - Repeat Personal items not stored properly.
March 28, 2007Follow-up17Details / Comments
  • 0220 - Critical Employees eating and drinking in kitchen
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0450 C - Souffle cups were being used to dispense food
  • 0550 - Scoop buried in flour container.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor:-shelf was on floor-onions stored on floor
  • 0790 - Fish was being improperly thawed in standing water.
  • 0820 - Critical Osyters, shrimp and deviled crab were held at improper cold holding temperatures.
  • 0830 - Critical No commercially produced or prepared ready-to-eat (RTE) food in the refrigeration unit was properly dated for disposition.
  • 0960 2 - Bamboo strainer being used to hold food.
  • 0960 2 - Cardboard boxes were being re-used to store utensils and food
  • 1570 - Cabinet door under soda dispenser was observed in a state of disrepair and damaged.
  • 1700 - Critical Wiping cloths not stored in sanitizer solution
  • 1770 B - Can opener blade dirty
  • 2000 - Clean pots and pans were stored on the floor
  • 2000 - Single service items observed unprotected from contamination: food wrap and napkins were stored on the floor.
  • 2310 - Critical Handsink was blocked by a bucket of crabs.
  • 3180 - Floor under fryers is dirty.
  • 3220 - Repeat Mops not hung up to air dry.
  • 3490 - Personal items not stored properly.
March 02, 2007Routine611Details / Comments
  • 1060 - Cabinets under soda dispenser has bare wood
  • 1550 - Repeat 3 compartment sink not completely sealed to wall
  • 1550 - Repeat Gap between wall and mop sink
  • 3045 - Repeat Hand wash signage inadequate
  • 3180 - Storeroom dirty
  • 3300 - Outside back door litered with lumber and other debris
January 31, 2007Pre-Opening05Details / Comments
  • 0070 - There is no City of Hampton food manager certificate
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination.
  • 1060 - bare wood under grease trap
  • 1060 - Bare wooden shelves
  • 1150 - Tape on ice machine
  • 1510 - Lack of a stem food thermometer
  • 1550 - Sinks not properly sealed to wall
  • 1570 - Interior of freezer in poor repair
  • 2660 - No trash cans at any sink
  • 2790 - The indoor ceiling material located at store room does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 3020 - Soap was not provided at the hand washing lavatory
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3080 - Insufficient lighting under hood
  • 3080 - Insufficient lighing in walk in
  • 3220 - Mops not hung up to air dry.
January 23, 2007Pre-Opening013Details / Comments

October 19, 2009 (Routine)



Violations:
  • 1150 - Repeat foil on the top of the stove burners
    remove foil .. it is not approved
  • 1550 - Repeat handsink at the cookline i / 3 comp. sink not sealed with wallrestroom handsink sealant is worn / crackedsealant at the 3 comp. sink and wall is mildewing
    >>reseal handsinks with wall at the cookline- 3 comp sink and restroom >>in time remove mildewed caulk behind the 3 comp. sink and reseal to wall
  • 1570 - Repeat >>plastic protective wrap peeling on the left side of the upright ref,>>side of the support unit over the prep table torn by the breading table
    >>remove plastic protective wrap >>resurface the support unit at the prep table to return surface to smooth - durable - non absorbant and easily cleanable
  • 1800 - Repeat The following surfaces are not clean :>>the top of the stove at the burners >>the sides of the oven and fryers >>the back panel of the fryers >>the fryer cabinetry interior ledges ( at the doors ) >>the face of the microwave oven >>the shelving where the microwave oven is located >>the shelving under the customer service line --especially toward the handsink end>>the frame of the breading roller cart >>the frame of the unit right of the prep table outside the walk in ref, >>the gasket of the walk in ref, >>the small homestyle upright freezer gasket >>the vent hood
    clean
  • 2350 - Critical leak at the center basin of the 3 comp. sink
    fix the leak !
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.DUMPSTER IS SHARED BY MULTIPLE STOREFRONTS IN A STRIP SHOPPING CENTER .. WHEN OPERATOR TAKES OUT TRASH IF DUMPSTERS ARE OPEN-- PLEASE CLOSE
  • 2890 - Repeat light lens cover / panel missing over the breading table
    restore the light lens cover or individually shield each light tube ( or install shatter resistant light tubes )
  • 3080 - Repeat >>light out vent hood >>lack of operational lighting in the upright ref, and small homestyle upright freezer
    >>restore the light in the vent hood to operational >>whenever the upright ref, and freezer are replaced provide models with interior lighting that is operational
  • 3180 - Repeat >>floors dirty throughout the facility --- in the kitchen / dining room / hall to restroom and in the storeroom - mop curb room >>doors dirty at entry to kitchen ( both sides ) and restrooms ( both side ) >>wall dirty by the mop curb
    clean clean clean clean ----clean floors under equipment and up against walls

July 08, 2009 (Routine)



Violations:
  • 0450 C - use of a plastic pint container as a scoop in the barrel of Old Bay spice mix
    use only a handled non breakable utensil as a scoop and maintain the handle upright out of contents
  • 0820 A 2 - Corrected During Inspection Critical breading wash on a layer of ice was 48 degrees
    surround the container with the breading wash with ice not merely sitting the breading wash on the layer of ice . Breading wash to be maintained at< 41 OR have a 4 hour time as a control documentated at it
  • 1150 - Repeat foil lining / covering the stove burners is in tatters
    remove foil ---can only be used at the stove if it is removed and replaced daily
  • 1550 - Repeat handsink sealant deteriorated/ handsink seperating from wall caulk of the 3 compartment sink is mildewed
    recaulk the handsink with the wall remove mildewed caulk at the 3 compartment sink and recaulk
  • 1570 - Repeat plastic wrap peeling on the upright reach in ref, by the ice machine oven mitt torn
    remove the peeling plastic wrap replace damaged oven mitt
  • 1800 - Repeat the following surfaces are not clean :>>the stove top and the stove burner recesses >>the back panel of the fryers >>the vent filters of the cookline >>the gasket of the walk in ref, >>the gasket of the reach in ref, ( with the Arizona beverages in it that is presently not in operation>>the fryer cabinetry handles >>gasket dirty homestyle upright small freezer >>interior door shelving both home style upright freezers >>fan cover dirty
    clean
  • 2310 - Corrected During Inspection Critical Repeat handsink by the 3 compartment sink is partially blocked / access impeeded
    clear area of the sink .. Must be readily accessible at all times
  • 2350 ii - Repeat 2 of 3 basins leaking at the 3 compartment sink
    repair drainlines of the 3 compartment sink so that they do not leak
  • 2890 - Repeat light lens missing light fixture over breading table
    restore light lens to position
  • 3080 - Repeat light out in the vent hood light not present in the small upright freezer
    replace out light bulb whenever the small upright freezer is replaced provide a model with interior light
  • 3180 - Repeat the floor under the cookline is dirty the floor under the prep island and breading station is dirty the floor under the ice machine / reach in upright ref, is dirty the floor under the cases of ARIZONA tea cans is dirty the floor in the dining room and leading to the restroom is dirty the door of the restroom is dirty the floor drain under the drink fountain is dirty the wall behind the left gooseneck of the 3 compartment sink is dirty the air return over the reach in upright ref, / ice machine is dirty
    clean clean clean clean and clean
  • 3300 - gas can observed in storeroom ..
    gas may not be located in the faciltiy .. REMOVE
  • 3360 - Corrected During Inspection Critical presence of home style insecticide aerosol cans
    operator may not use any insecticide in the facility . .Must contract with liscensed pest control company to control insects.REMOVE CANS

April 08, 2009 (Routine)



Violations:
  • 0580 - observed removed gloves sitting at the breading container awaiting return of hands
    advised owners that once gloves are taken off they are to be placed in the trash
  • 1100 - breading container is cracked
    replace the container
  • 1150 - Repeat foil covering stove burners in poor repair
    remove foil at the stove burners
  • 1550 - Repeat the handsink by the 3 compartment sink is not sealed with the wall
    seal the handsink with the wall
  • 1570 - Repeat ==plastic protective wrapper torn / damaged left side of the 2 door upright ref, --2 door upright freezer is not in use --torn oven mitt
    --remove plastic protect wrap from side of ref, --use the upright freezer as pantry / storage unit until business increases so that need to restore it's use for frozen product --replace oven mitt
  • 1730 - interior of ice machine has rust observed at the interior panel
    clean unit to remove rust
  • 1800 - the exterior door surface of the upright freezer ( small ) is dirty
    clean
  • 2020 A (Utensils) - ladels and spoon stored incorrectly at the 3 compartment sink
    utensils are to be stored with handles upright
  • 2310 - Corrected During Inspection Critical handsink by the 3 compartment sink access is partially blocked by storing equipment in front of the basin
    remove all items that block / make sink access difficult
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered.NOTE -- DUMPSTERS ARE SHARED WITH MULITPLE STOREFRONTS IN THE STRIP SHOPPING CENTER
    Cover all waste containers when not in continuous use.
  • 2890 - light lens missing ceiling fixture over the breading station
    restore missing light lens or individually shield each light tube
  • 3080 - upright small freezer lacks interior light light out at the cookline
    whenever the freezer is replaced aquire freezer with interior light 'restore out cookline light to operational
  • 3180 - Repeat >>floor dirty under the fryer line and stove >>doors dirty ---restroom and kitchen entry and rear exit >>floor dirty under 3 comparttment sink
    >clean floor >clean or repaint the above listed doors >clean floor under the 3 compartment sink
  • 3200 - vent filters dirty
    clean
Comments:
accurate time as control documented on coleslaw and tomato products at the cookline ( portion control cups sitting on containers that had a bed of ice in the bottom)

December 08, 2008 (Routine)



Violations:
  • 0160 - Critical Repeat Employee put on gloves, handled raw fish in batter, removed gloves, and put on new gloves to handle ready to eat lettuce and tomato without washing hands first.
    Wash hands after removing gloves and putting on new gloves--ESPECIALLY when switching from working with raw food such as fish to ready-to-eat food such as lettuce and tomatoes.
  • 0610 - Bags of breader and corn meal fallen on the floor below the prep table.
    Store food elevated up off the floor.
  • 0790 - Repeat Chicken wings and shrimp improperly thawing in standing water and packages of frozen fish improperly thawing on prep sink drainboard.
    Properly thaw potentially hazardous foods using approved methods such as under refrigeration or under running water (ensure food does not exceed 41*).
  • 0820 A 2 - Critical Repeat Hush puppy batter on prep table shelf (55*) cold holding at improper temperature.
    Maintain the batter at or below 41* OR use time as a control to ensure batter is prepared or discarded within 4 hours of preparation--see coleslaw, and ettuce and tomato on display--the batter shall be clearly labeled to ensure product is used or discarded within 4 hours of preparation.
  • 0830 - Critical Tub of portioned coleslaw not labeled with a use-by date.
    Coleslaw is prepared at this facility. Label the product with a use-by date of a maximum of 7 days from the day the slaw was prepared.
  • 1150 - Repeat Aluminum foil used to line surfaces of the stove.
    Discontinue using foil to line the surfaces of the stove.
  • 1550 - The handsink next to the three-compartment sink is beginning to separate from the wall.
    Seal the sink to the wall.
  • 1570 - Repeat True freezer door gasket is torn and unit is currently not working.
    Operator states unit to be repaired. Repair the unit and repair/replace the door gasket.
  • 1800 - The walk-in cooler door gasket is not clean.
    Clean.
  • 2000 - Foil pans and lids not stored protected at cookline.
    Corrected by inverting Store pans and lids inverted to protect the food contact surface from contamination.
  • 2000 - Fryer lids and extra refrigerator/freezer racks stored on the floor.
    Store the lids and racks elevated up off the floor at least 6 inches.
  • 2350 ii - The waste drain line of the three-compartment sink is leaking.
    Repair the line.
  • 2720 - Repeat Dumpster door and lid left open--unit is SHARED with neighboring storefronts.
    Maintain dumpster doors and lids closed when not in continuous use.
  • 3030 - Corrected During Inspection Paper towels not provided at the handsink next to the three-compartment sink.
    Corrected. Ensure all handsinks are stocked with paper towels.
  • 3180 - Repeat The floor below the fryers is not clean.
    Clean the floor.
Comments:
Chlorine in three-compartment sink is adequate at 50 ppm.

August 01, 2008 (Routine)



Violations:
  • 0790 - Repeat Frozen flounder and wrapped fish are thawing at prep sink at room temperature.
    Thaw fish in refrigerator or under running water (fish can not exceed 41*).
  • 0820 A 2 - Corrected During Inspection Critical Jar of oysters on cart (47*) and bowl of hush puppy batter at prep table (82*) are cold holding at improper temperatures.
    Oysters relocated to refrigerator. Advised to use the hush puppy mix or to ensure the time is labeled on the mix not to exceed 4 hours (per manager the batter must sit for an hour before cooking).
  • 1100 - Corrected During Inspection Wire rack insert on storage shelf is corroded.
    Corrected by discarding.
  • 1150 - Repeat Aluminum foil lining surfaces of stove and is in poor repair.
    Discontinue lining surfaces with foil.
  • 1570 - Repeat Reach-in refrigerator door gasket torn.
    Repair/replace.
  • 1800 - The non-food contact surfaces are not clean:-reach-in refrigerator door gaskets-vent hood filters-foiling lining side of stove
    Clean.
  • 2350 ii - Corrected During Inspection The toilet is not flushing.
    Corrected. Ensure toilets are in working order.
  • 2350 ii - Corrected During Inspection The mop sink is clogged/not draining.
    Corrected. Trash/debris was clogging the drain cover.
  • 3020 - Soap not provided at the front counter handsink.
    Provide a supply of soap.
  • 3180 - The physical structures are not clean:-vent hood system-floors throughout foodservice area stained
    Maintain the physical structures clean.
Comments:
All food temperatures observed were internal temperatures. Chlorine 50 ppm in the three-compartment sink.

May 07, 2008 (Routine)



Violations:
  • 0070 - Facility lacks a registered Hampton Certified Food Manager.
    Instructed manager to register serv safe certificate with the Hampton Health Department ($10 fee). The Hampton certificate shall be posted in public view.
  • 0140 - Critical Improper handwashing procedures observed.
    Corrected. Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
  • 0160 - Corrected During Inspection Critical Repeat A food employee failed to wash hands before putting on single-use gloves.
    Advised to wash hands each time before gloves are worn.
  • 0580 - Corrected During Inspection Repeat Observed single-use gloves apparently washed and stored for reuse at the three-compartment sink.
    Corrected by discarding. Discard the gloves after a single use.
  • 0790 - Corrected During Inspection Frozen fish and frozen crabs improperly thawing at room temperature.
    Corrected by relocating to the walk-in cooler. Advised to properly thaw using one of these approved methods:-thaw in the refrigerator-thaw under running water with food not exceeding 41*-as part of the cooking process
  • 1150 - Aluminum foil lining non-food contact surfaces of the stove.
    Discontinue using foil to line the surfaces. The surfaces are easily cleanable.
  • 1570 - Repeat Reach-in freezer door gasket torn.
    Repair/replace the gasket.
  • 1800 - The non-food contact surfaces are not clean:-walk-in cooler door gasket-side of fryer-side of stove
    Maintain non-food contact surfaces clean.
  • 2720 - Repeat Dumpster door left open--unit is SHARED with surrounding shops.
    Maintain the dumpster doors and lids closed when not in continuous use.
  • 3200 - Intake vent cover above reach-in refrigerator and ceiling vent cover in restroom are dusty.
    Maintain intake and exhaust covers clean.
Comments:
Observed two bowls of hush puppy mix at the cookline at 68*. Operator stated that the mix was just prepared and that it was about to be used to fry hush puppys. Operator stated batter had to sit until puffy for use. Advised I would discuss this procedure with the EHS food technician and recommended using time as a control to ensure product is used or discarded within 4 hours.

February 01, 2008 (Routine)



Violations:
  • 0060 - Critical Facility lacks a Certified Food Manager.
    At least one full time employee shall successfully complete an approved foodsafety course and upon completion register the certificate with the Hampton Health Department. This person is responsible for training food staff in foodsafety.
  • 0220 - Corrected During Inspection Critical Repeat Personal beverage improperly stored on teh food prep table.
    Corrected by relocation. Advised to store personal beverages on a non-foodservice level or BELOW food and food contact surfaces.
  • 0480 - Repeat Container of dry food not labeled.
    Label food contents.
  • 0610 - Case of lettuce stored on the walk-in cooler floor.
    Store food elevated up off the floor at least 6 inches.
  • 0820 2 - Critical The following potentially hazardous foods (phfs) were cold holding at improper temperatures:-portioned coleslaw cups on ice at 47*-sliced tomatoes on ice at 48-50*-chicken wings at prep sink at 50*-batter on ice on cart at 47*
    Corrected by discarding batter, relocating wings to walk-in (just washed), and using time as a control for the phfs on ice. Advised if using time as a control, written procedures shall be provided and a means of measuring the time the food is left out above 41* is needed (timers, writing time out and time expired)==not to exceed 4 hours. Any food not consumed or cooked within 4 hours shall be discarded. Colelsaw, batter, and sliced tomatoes not properly held on ice---must surround the container with ice to the food level--demonstrated proper ice levels.
  • 1060 - Corrected During Inspection Newspaper lining cardboard box to catch grease next to fryer.
    Do not use newspaper and cardboard to catch grease for food or non-food contact surfaces.
  • 1060 - Newspaper lining three-tiered breading cart.
    Do not line surfaces with newspaper since it is absorbent and not washable.
  • 1510 - Food thermometer not provided.
    Provide a food thermometer that is scaled from 0-220*F and is tip sensitive (digital thermometers will meet both requirements).
  • 1570 - Reach-in freezer door gasket torn.
    Repair/replace the gasket.
  • 1750 - Repeat Manufacturer containers are being re-used, i.e. observed plastic relish jars storing various dry goods.
    Once the original contents have been emptied, discard the container. Provide approved multi-use containers for storage.
  • 1800 - The walk-in cooler door gasket is not clean.
    Clean.
  • 2000 - Corrected During Inspection Styrofoam clamshells stored improperly.
    Corrected by inverting. Store food contact surfaces protected by inverting them or storing them in the original protective packaging.
  • 3180 - Repeat The floors are not clean:-below the stove and fryers-below the ice machine
    Maintain the floors clean.
  • 3330 - Corrected During Inspection Critical Chemical spray bottle not labeled.
    Label contents.
  • 3340 - Corrected During Inspection Critical Chemical spray bottles improperly stored with food at the front counter.
    Corrected by relocating. Store chemicals physically separate from food and food contact surfaces.
Comments:
chlorine sanitizer in the three-compartment sink is adequate at 50 ppm. Due to time constraints, the typed-written report was not provided. Report to be delivered along with Korean foodsafety fact sheets next business day. Facility is smoke-free; recommended posting signage at the front door indicating facility is smoke-free.

July 25, 2007 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical Repeat Personal beverages observed on prep table (one uncovered cup, on plastic bottle.)
    Store personal beverages on lowest level or non-food surface.
  • 0480 - Bulk container of breader not labeled.
    Label contents of all containers.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0790 - Corrected During Inspection Repeat Frozen shrimp thawing by improper method, observed in a container on a cart.
    Advised to thaw under refrigeration or under running water with product not to exceed 41F.
  • 0820 - Critical (CORRECTED DURING INSPECTION) The following potentially hazardous items were cold holding at improper temperatures:1. Batter/breader at 56F2. Top layers of coleslaw at 47F-57F.3. Sliced tomatos top layer at 50F.
    Maintain cold potentially hazardous food at or below 41F. Discussed proper methods fo using ice for refrigeration/cold holding, i.e. ice must completely surround food container to food level.
  • 1060 - Styrofoam cooler used for food storage in walk-in.
    Use only approved storage containers--smooth, durable, cleanable and nonabsorbent.
  • 1750 - Multiple scallop buckets reused for various food storage.
    Once original contents are used, empty buckets must be discarded.
  • 1770 B - Soda nozzle had build-up and accumulation.
    Clean and sanitize
  • 1800 - The following non-food contact surfaces were not clean:1. Laminate shelf right of stove2. Walk-in cooler door gasket3. Vent hood filters
    Clean.
  • 1890 - Corrected During Inspection Critical Food contact surfaces not sanitized after cleaning.
    Sinks were properly set up with sanitizer at correct concentration of 50 ppm Cl.
  • 2000 - Utensils not stored with handles up at 3 compartment sink.
    Store utensils with handles up to prevent food contamination.
  • 2000 - Plastic cup lids at beverage counter not stored protected.
    Store lids inverted.
  • 2720 - Both dumpster doors left open.
    Close doors when not in use. (Realize this is a shared dumpster.)
  • 2740 - Dumpster enclosure not clean--litter and trash observed.
    Maintain clean dumpster enclosure. (Realize dumpster is shared.)
  • 2790 - Cardboad covering floor under rack in storage.
    Remove cardboard--do not use cardboard on floor as it is non-washable and absorbent.
  • 2890 - Light lens/cover missing in kitchen.
    Install/replace new cover.
  • 3180 - Repeat Floor needs cleaning between stove and fryers.
    Clean.
  • 3270 - Observed a few flies in the kitchen.
    Use approved methods to control flies.

March 28, 2007 (Follow-up)



Violations:
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor:Large round container of breading on floor
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 - Corrected During Inspection Critical Repeat Scallops, fish fillets and deviled crab were held at improper cold holding temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1450 - Refrigeration facilities are not sufficient in number or capacity to meet the food storage demands of the establishment. Seafood at grill line on ice is not being kept at proper temperatures
    Provide additional refrigeration unit at grill line to maintain food items at<41 degrees F. Improper food storage temperatures are a major contributing factor to foodborne illness.
  • 1930 - Soiled linen(apron) was found stored in a location that may directly or indirectly contaminate food or food-contact surfaces.
    Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
  • 2350 ii - Plumbing connections under the 3 compartment sink are leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 3080 - Less than 50 foot candles of light was noted under the vent hood, one light burned out.
    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. Replace burned out light.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.
  • 3490 - Repeat Personal items not stored properly.
    All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
Comments:
Repeated temperature violations noted for seafood at prep/grill line. If unable to maintain proper temperatures additional refrigeration equipment will be required.

March 02, 2007 (Routine)



Violations:
  • 0220 - Critical Employees eating and drinking in kitchen
    All employees must eat/drink, use tobacco in the designated break area away from food preparation/handling areas to prevent cross contamination.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0450 C - Souffle cups were being used to dispense food
    Use utensil with handle to dispense food.
  • 0550 - Scoop buried in flour container.
    Store scoop with handle up in between uses of dispensing flour.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor:-shelf was on floor-onions stored on floor
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0790 - Fish was being improperly thawed in standing water.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 0820 - Critical Osyters, shrimp and deviled crab were held at improper cold holding temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 0830 - Critical No commercially produced or prepared ready-to-eat (RTE) food in the refrigeration unit was properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 0960 2 - Bamboo strainer being used to hold food.
    Replace strainer with one that has a smooth, easily cleanable surface, and resistant to decomposition.
  • 0960 2 - Cardboard boxes were being re-used to store utensils and food
    Replace boxes with containers that are durable, have an easily cleanable surface and made of nonabsorbant material.
  • 1570 - Cabinet door under soda dispenser was observed in a state of disrepair and damaged.
    Repair door.
  • 1700 - Critical Wiping cloths not stored in sanitizer solution
    Keep cloths stored in sanitizer until needed for cleaning.
  • 1770 B - Can opener blade dirty
    Clean and sanitize these surfaces for food contact.
  • 2000 - Clean pots and pans were stored on the floor
    Equipment shall be stored at least 6 inches above the floor to prevent contamination.
  • 2000 - Single service items observed unprotected from contamination: food wrap and napkins were stored on the floor.
    Single service and single-use articles shall be stored in a clean, dry location and at least 6 inches above the floor
  • 2310 - Critical Handsink was blocked by a bucket of crabs.
    Access to the handwashing facility identified above is to be available during all hours of operation.
  • 3180 - Floor under fryers is dirty.
    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.
  • 3220 - Repeat Mops not hung up to air dry.
    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.
  • 3490 - Personal items not stored properly.
    All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

January 31, 2007 (Pre-Opening)



Violations:
  • 1060 - Cabinets under soda dispenser has bare wood
    Paint/seal
  • 1550 - Repeat 3 compartment sink not completely sealed to wall
    finish sealing 3 compartment sink to wall-use clear silicone caulk
  • 1550 - Repeat Gap between wall and mop sink
    Fill gap between mop sink and wall
  • 3045 - Repeat Hand wash signage inadequate
    Provide proper signage at handsink-Employees must wash hands
  • 3180 - Storeroom dirty
    Clean
  • 3300 - Outside back door litered with lumber and other debris
    Keep outside areas clean and free from debris
Comments:
Permit to operate is issued. It will expire March 1, 2007. All violations must be corrected by that time.

January 23, 2007 (Pre-Opening)



Violations:
  • 0070 - There is no City of Hampton food manager certificate
    Register certificate with HHD
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination.
    Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
  • 1060 - bare wood under grease trap
    paint/seal wood under grease trap
  • 1060 - Bare wooden shelves
    Paint/seal all wooden shelves
  • 1150 - Tape on ice machine
    remove
  • 1510 - Lack of a stem food thermometer
    Provide
  • 1550 - Sinks not properly sealed to wall
    Caulk behind all sinks
  • 1570 - Interior of freezer in poor repair
    Spray paint interior of freezer with appliance paint -white
  • 2660 - No trash cans at any sink
    Provide trash cans at all handsinks for disposal of paper towels
  • 2790 - The indoor ceiling material located at store room does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
    Paint or install a drop ceiling
  • 3020 - Soap was not provided at the hand washing lavatory
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3080 - Insufficient lighting under hood
    Increase light under hood
  • 3080 - Insufficient lighing in walk in
    Install additional lighting
  • 3220 - Mops not hung up to air dry.
    Install a mop rack

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