All temperatures taken internally.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors, walls, and ceiling 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.
- 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.
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03/18/2016 | Routine | |
All temperatures taken internally.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
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.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The 3-compartment sink and the hand sink near the delivery door are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following has accumulations of grime and debris:
>>Gaskets on make table
>>Barrier between 3-comp sink and hand sink
>>Gaskets on WIC door
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: Dishes 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 - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor, under equipment, in need of cleaning.
Correction: Clean as needed
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04/15/2015 | Routine | |
- Person in Charge (corrected on site) (repeated violation)
Observation: No Hampton CFM.
Correction: Register food manager's certificate with Hampton Health Department ($10) and post Hampton CFM certificate in public view.
- Person in Charge (corrected on site)
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. Hampton employee health agreement given to assistant manager.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: 3-compartment sink and the hand sink near the rear door not sealed to the wall.
Correction: Seal to the wall.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following has accumulations of grime and debris:
>>Several gaskets with one gasket being torn
>>Green racks
>>Barrier between handsink and 3-compartment sink
>>sheet pans
>>bucket has duct tape on it. Bucket had been cleaned, but tape has not been removed.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Cold water valve was turned off at both hand sinks. Temperature of the water was 146*F. Employees said that the cold water knob was stripped and could not be turned to supply the water.
Correction: Repair knobs to allow cold water to mix with hot water to avoid any potential injury.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The hands sink are blocked, preventing access by employees for easy handwashing.
Correction: Remove items from both hand sinks.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered. Dumpster lid is open due to overflow of trash.
Correction: Cover all waste containers when not in continuous use.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand sink near the rear delivery door.
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.
- Physical Facilities in Good Repair
Observation: Several sections of coving are missing or coming off the wall.
Correction: Maintain physical facilities in good repair. Repair or replace coving.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor, specifically under equipment is 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.
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10/07/2014 | Routine | |
pizza out of oven 215*
all food temperatures are internal.
Time policy protocols not available on site--new staff had the procedures manual off site per manager on duty. EHS to provide additional time a a control policy since current policy provided at time of evaluation does not match actual procedures used at this location.
- Person in Charge (repeated violation)
Observation: Facility lacks a registered Hampton Certified Food Manager (CFM).
Correction: Register food manager's certificate with Hampton Health Department ($10) and post Hampton CFM certificate in public view.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Cased cookies on floor at front counter.
Correction: Corrected. Stoe food elevated up off the floor at least 6 inches.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Hand sink in restroom is separating from the wall.
Correction: Seal the sink to the wall.
- Equipment and Utensils, Air-Drying Required
Observation: Sheet pans and food containers stacked wet.
Correction: Allow to completely air dry before stacking.
- Refuse - Covering Receptacles
Observation: Dumpster door open--Unit is shared with neighboring facility.
Correction: Maintain dumpster doors and lids closed when not in continuous use.
- Refuse - Using Drain Plugs
Observation: Dumpster drain plug is missing.
Correction: Replace.
- Critical: Toxics - Storage of Toxic Containers*
Observation: 1) Spray bottle of glass cleaner stored wit food at front counter.
2) Bulk chemicals stored on top of reach-in freezer.
Correction: Corrected. Store chemicals spearate and/or BELOW food, food contact surfaces, and equipment.
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01/02/2014 | Routine | |
Permit to operate is issued. It will expire on January 2, 2014
- Person in Charge
Observation: There is no Hampton Certified Food Manager
Correction: Register Manager Certification with this office
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11/21/2013 | Routine | |
Restaurant representatives - add corrected or new information about Little Caesars #20572, 2328 W Mercury Blvd, Hampton, VA 23666 »