September 25, 2009 (Routine)

• 0070 - Manager has taken the certified food manager course, but has not registered it with the city of Hampton.
  Bring certificate and ten dollars to the environmental health office at 1320 Lasalle AVE (next to the YMCA) to register as a certified food manager. Upon registration a new certificate will be issued that must be posted in public view and will be valid for 3 years.
• 1550 - The 3 compartment sink is not sealed to adjoining equipment or walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1570 - Repeat The following equipment is in poor repair:- Storage racks near walk in freezer are rusted- The lid for the flour container is cracked- Biscuit refrigerator racks are rusted.
  Repair/ Replace.
• 1770 C - Repeat The ice machine has a build up of mold on the interior.
  Wash, Rinse, and sanitize.
• 1790 - The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
• 1800 - Repeat The following non-food contact surfaces need cleaning:- Walk in refrigerator handle- Walk in refrigerator racks
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1960 - Plastic containers were found stacked while wet after cleaning and chemical sanitization.
  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.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2830 - Repeat Floor and wall juncture behind the 3 compartment sink and around the walk in units are not sealed.
  Seal floor and wall juncture in rooms where water flush cleaning methods are used.
• 2930 - Drive thru window is not self closing.
  Repair the window so that it is self closing.
• 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 - Light bulb is missing from the upright freezer.
  Replace.
• 3170 - Repeat The following physical facilities are in poor repair:- Hole in the wall under 3 compartment sink- Cracked floor tile in front of the walk in refrigerator- Tile missing around prep sink drain-base tile loose at drive thru window-paint chipping and rusting on ceiling vents- Grout eroded throughout the facility
  Repair.
• 3180 - The following physical facilities need cleaning:- Ceiling vent covered with flour- Floor drain across from 3 compartment sink.
  Clean.

June 30, 2009 (Routine)

• 0820 A 2 - Critical Repeat The following potentially hazardous food was observed cold holding improperly:-Raw chicken in walk in 52-66*-Raw chicken at the breading station 56-64*-sliced tomatoes at the prep refrigerator at the drive thru 49*
  Discard the potentially hazardous food that is in the walk in refrigerator and the drive thru prep refrigerator. Walk in refrigerator and prep refrigerator by the drive thru are not functioning properly. Chicken that is on ice in the walk in must be sold within the next four hours, if the chicken is not sold, discard the remaining product. All operations concerning either of these units must cease until the refrigeration has been repaired.
• 1770 C - The following food contact surfaces need cleaning:-ice maker has an accumulation of mold- tea nozzle
  wash, rinse, and sanitize the food contact surfaces.
• 2650 - Repeat There is no refuse container at the area immediately adjacent to the drive thru hand sink.
  Provide a refuse container for the disposal of paper towels at the drive thru hand sink.
• 3170 - Repeat The following physical facilities are in poor repair:-base molding next to biscuit refrigerator.-base molding next to soda boxes-multiple tiles are cracked throughout-grout is eroded throughout the facility
  Repair.

February 24, 2009 (Routine)

• 0070 - Repeat Facility manager (Stan) has completed serve safe training-his certificate is posted but has not registered certificate with Hampton Health Dept
  Bring $10 and serve safe certificate to Hampton Health Dept to receive City of Hampton CFM certificate.
• 0220 - Corrected During Inspection Critical Observed personal beverage and box of donuts stored atop of the food prep equipment.
  Employee eating is prohibited in food prep areas and employee drinks must be covered and stored on lowest levels or designated area where they will not contaminate food, clean equipment, utensils or linens or single service items.
• 0550 - Repeat Multiple utensils stored in stagnant water at dipper well that is not running.
  If utensils are stored in water it must be running or maintained at or above 135. Have dipper well repaired so that water will be running.
• 0830 - Corrected During Inspection Critical Coleslaw in drive thru MT was not properly date labeled (made the previous day)
  Date label all potentially hazardous ready-to-eat foods to be used or discarded within 7 days.
• 1570 - Repeat The following equipment items are in need of repair:-biscuit ref racks deteriorated-exterior of ice machine bent up, above ice bin door-right top door gasket torn drive thru MT-right set of stock racks in back exterior is deteriorated-walk-in freezer has excessive ice build-up
  Replace, repair, or resurface equipment as appropriate.
• 1700 - Corrected During Inspection Critical There was no sanitizer in the sanitize compartment of the 3-vat sink 0 ppm.
  Manager stated that they were out of the quaternary ammonia sanitizer that is typically used (it is on order) and the sanitizer was set up with bleach at a concentration of 100 ppm. Advised bleach must be until quat sanitizer arrives.
• 1730 - Repeat Lid of flour bin is cracked.
  Replace lid.
• 1800 - Repeat The following non-food contact areas are in need of cleaning:-exterior of Duke Biscuit Ovens-exterior of multiple baking pans have excessive carbon build-up
  Clean and maintain surfaces.
• 2000 C - Single service containers and lids at the customer beverage station were stored with the food contact surface expose to potential contaminants.
  Store single service inverted so that food contact surface will be protected.
• 2350 ii - Repeat One dipper well not operational due to plumbing issue.
  Repair plumbing so that dipper well is operational.
• 2650 - Repeat There are no trashcans in the immediate vicinity of the following handsinks:-middle handsink-back handsink
  Provide trashcans in the immediate vicinity of handsinks for the disposal of paper towels.
• 2700 - Exterior of dumpster excessively dirty due to bird excrement.
  Clean dumpster exterior and maintain it closed so that it will not be an attractant for birds.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2830 - Floor wall junctures not sealed in the following locations:-right of drive thru beverage area-beside back door
  Seal floor-wall junctures
• 2890 - Light shields are cracked in the following locations:-by back 3-vat sink-walk-in refrigerator
  Replace shields.
• 3030 - Corrected During Inspection Back kitchen handsink did not have paper towels.
  Provide paper towels for hand drying.
• 3170 - Repeat The following areas of the physical facility are in need of repair:-grout eroded throughout-trim at mopsink damaged-multiple floor tiles cracked -small holes by back handsink/mopsink-back of the walk-in refrigerator door-rubber sweep missing below walk-in ref door (exposed gap)-walk-in freezer entry plate loose
  All areas of the physical facility must meet the standards of smooth, non-absorbent, durable and easily cleanable.
• 3180 - The following areas of the physical facility are in need of cleaning:-stains on ceiling in back area-walk-in refrigerator door handle-floor below fryers
  Clean and maintain areas of the physical facility.
• 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.

October 24, 2008 (Routine)

• 0060 - Critical Facility lacks a Certified Food Manager (CFM).
  At least one full-time employee (8 hours/day, 40/hours/week) shall successfully complete an approved food safety course and register with the Hampton Health Dept upon completion. The Hampton certficate shall be posted in public view. This person is responsible for educating and training all food staff in food safety.
• 0550 - Repeat Levered scoops stored in standing water (since dipper well not operational).
  Until dipper well is properly repaired, discontinue storing utensils in standing water. Store utensils in/on a clean surface or container and ensure utensils are cleaned and sanitized once every 4 hours.
• 0760 - Critical The following potentially hazardous foods were not properly reheated before placing on the steam table:-mashed potatoes 85-90*-gravy 122*-red beans 110-120*
  Corrected by reheating to at least 165*. These items are commercially prepared and in sealed bags; therefore they only require a reheat temperature of 135*. The rethermalizer water is only registering 147* and may not be hot enough to achieve proper reheating standards (Popeye's requires 180*). All items were rapidly reheated in the microwave oven. Ensure product is reheated to proper temperature by using provided digital thermometer.
• 0820 A 2 - Corrected During Inspection Critical Repeat The coleslaw and butter in the make table are cold holding at improper temperatures.
  Cold hold potentially hazardous foods (phfs) at or below 41*. Products were relocated to the walk-in cooler. Advised to discontinue using this unit to cold hold phfs until the unit has been properly serviced and is capable of cold holding at or below 41*.
• 1400 - Water pooling inside the rear of the make table refrigerator (possibly from ice on fan unit melting).
  Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
• 1550 - The self-service counter backsplash (see right side) is no longer sealed to the countertop.
  Seal the backsplash to the countertop.
• 1550 - The handsink adjacent to the pick up window is beginning to separate from the wall.
  Seal the sink to the wall.
• 1570 - The following equipment are in poor repair:-plastic coating beginning to erode on shelves in the biscuit refrigerator-ice-build-up observed on make table refrigerator fan unit and unit cold holding at least 44*-make table door gasket split
  Maintain equipment in good repair and proper adjustment to facilitate cleaning and maintenance:-repair/replace the shelves-properly service the unit to ensure it is capable of cold holdingat potentially hazardous foods at or below 41*-repair/replace the gasket
• 1730 - The lid to the bulk flour bin is in poor repair.
  Replace.
• 1800 - The non-food contact surfaces are not clean:-ledges of the top rail of the make table-walk-in cooler door gasket-shelf below the ovens
  Maintain the non-food contact surfaces clean.
• 2310 - Corrected During Inspection Critical The breading area handsink is blocked with bulk flour bin.
  Corrected by relocation. Ensure handsinks are accessible at all times.
• 2350 ii - One of the dipper wells is not operational--the water will not turn on.
  Repair the dipper well to properly store in-use utensils at the steam table.
• 2650 - Repeat Trash cans are not provided in the immediate areas of all handsinks.
  Provide a trash can in the immediate area of all handsinks.
• 2700 - The exterior of the waste grease container is corroding and is not clean.
  Clean the unit. Contact company to replace unit so it does not leak waste onto the ground.
• 2740 - The ground below the waste grease container is not maintained in clean and sanitary condition.
  Maintain the ground clean.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all handsinks used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handsinks used by food employees.
• 3080 - Lighting inoperable in the reach-in freezer.
  Restore the lighting to operation.
• 3080 - The lighting is insufficient in the food prep areas.
  In the event of a change in ownership or remodel, at least 50 foot candles of lighting shall be provided.
• 3170 - Repeat The physical structures are in poor repair:-REPEAT: floor tile grout eroding in mulitple areas of the kitchen-base tiles not properly sealed to the wall at the pick up window -base tiles missing right of the pick up window beverage dispenser, three-compartment sink, right of the ice machine-floor tiles cracked/damaged in the chicken breading area-floor drain covers not properly secured in place below the breading prep sink and the mop sink-beauty ring around the rethermalizer water supply line is not secured to the wall leaving a large gap around the line-cut out exists in wall below the left drainboard of the three-compartment sink-small holes observed in walls around handsinks at pick up window and restrooms-interior surface of the walk-in cooler door is corroded
  Maintain the physical structures in good repair to facilitate cleaning and eliminate potential pest harborage conditions.
• 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.

June 11, 2008 (Follow-up)

• 0070 - Repeat New manager-Vera Carter-has not registered servesafe certificate with Hampton Office
  Bring servesafe completion certificate and $10 to Hampton Health Dept 1320 LaSalle.
• 0160 - Critical Repeat Employee did not wash hands before donning gloves.
  Employees must always wash hands before putting on new single use gloves.
• 0240 - Employee with long hair observed working in the food service area without proper hair restraints.
  Secure hair appropriately.
• 0550 - Repeat One of the scoops at steam line sitting in stagnant(80F) water.
  Turn running water on.
• 0820 A 2 - Critical Repeat The following items were cold holding at improper temperatures:chicken in walk in was 44F-45F
  Chicken should be maitained at or below 41F--other items in the walk in were at 40F and chicken had not been taken out or delivered that day-unable to determine reason for increased temperature
• 0820 A 2 - Corrected During Inspection Critical Repeat chicken at breading station was 53F
  Chicken at breading station must stocked at 9:30-any not used by 1:30 PM today must be discarded. It was labeled accordingly. The ice machine was not working properly and they didn't have enough to properly fill station.
• 0820 A 2 - Corrected During Inspection Critical cole slaw, cheesecake and butter packets in low boy near drive thru were at 50F, 58F, and 61F respectively.
  All items were discarded. Informed new manager that this unit cannot maintain items at 41F or below (unless it is repaired) and had only been used for non-PHF items
• 1510 - Facility did not have tip sensitive thermometer for getting internal food temps.
  Provide tip sensitive (digital) thermometer.
• 1570 - Repeat Ice machine and fryer unit are in need of repair.
  Manager spoke with maintenance to schedule repair.
• 1570 - Plastic bin used to store utensils is badly chipped/cracked.
  Replace bin
• 1730 - Repeat Wire whisk missing end cap.
  Replace end cap.
• 1770 B - The following food contact surfaces are in need of cleaning:Several of the utensils in bin had food deats and residue.Nozzles at customer self serve beverage station had mold build-up
  Clean and sanitize surfaces.
• 1800 - Repeat The following non-food contact surfaces need cleaning:-wire racks in walk-in refrigerator and beside 3-vat sink-walk-in freezer gasket has mold growth-exterior of cookline equipment
  Clean and maintain
• 2000 - Lids at customer beverage station stored with food contact surface exposed.
  Flip lids so that food contact surface of single service lid is protected.
• 2350 ii - Celing leaking near dry goods racks.
  Repair leak
• 2650 - Corrected During Inspection Repeat Back handsink did not have waste receptacle in the immediate vicinity for paper towels.
  Provide waste receptacle in the immediate vicinity of all handsinks that have paper towels as a drying mechanism.
• 2790 - Several ceiling tiles in kitchen are absorbent in nature.
  Replace with tiles that are easily cleanable.
• 3170 - Repeat The following areas of the physical facility are in need of repair:hole above walk-in freezer doorexterior surface of walk-in refrigerator is in poor conditionareas of grout deteriorated
  repair areas of facility
• 3180 - Repeat The following areas of the physical facility need cleaning:wall behind fryersfloor of walk-in freezerfloor below fry line
  clean and maintain all areas of the physical facility.
• 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
• 3270 - Repeat A few flies noted in kitchen
  Use approved methods to control pests.

May 14, 2008 (Follow-up)

• 0070 - Corrected During Inspection A new GM team was brought in during inspection (Sherita/Kurin) Kurin has completed servesafe and Sherita begins class on 5/30/08.
  Bring serve safe certificate with $10 to Hampton Health Dept at 1320 LaSalle.
• 0160 - Critical Repeat Employee donned single service gloves without washing hands first.
  Before putting on single use gloves hands must be washed.
• 0550 - Scoops sitting in water that was at 90F at front steam line
  Water must be maintained at 135F or above.
• 0570 - Wiping cloths improperly stored between use (sitting on counters, etc..)
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Containers of shortening stored on the floor in back.
  Store all food items at least 6 inches above the floor.
• 0820 A 2 - Corrected During Inspection Critical Chicken at breading station was cold holding at 53F.
  Chicken was volutarily thrown out by management. Chicken should stay at or below 41F. Better ice bath techniques are needed.
• 0820 A 2 - Critical Chicken in walk-in cooler was cold holding at 46F.
  Walk-in cooler needs to be serviced ASAP so that it will maintain foods at or below 41F.
• 0820 A 2 - Corrected During Inspection Critical Gravy in hot holding cabinet was hot holding at 127F.
  Gravy had been made within the hour (time tag was on it) and was reheated in the microwave to 182F.
• 0850 - Critical Food items on the front for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 1060 - Cardboard on floor below grease trap.
  Remove cardboard-does not meet the standards of smooth, easily cleanable, non-absorbent and durable.
• 1100 - Numerous plastic storage containers are cracked and chipped and are no longer easily cleanable.
  Replace containers.
• 1550 - Repeat All 3 kitchen handsinks and 3 compartment sink need to be resealed to wall.
  Reseal/caulk to wall.
• 1570 - Gasket of walk-in cooler is damaged.
  Replace gasket.
• 1570 - Repeat Grease is leaking from fryers.
  Repair equipment.
• 1730 - Repeat Several wire whisks are missing their end caps.
  Replace end caps or replace whisk.
• 1770 B - Repeat Ice chute at customer self serve beverage station has mold build-up.
  Clean and sanitize ice chute.
• 1790 - Repeat Interior of microwaves and biscuit oven need cleaning.
  Clean and maintain.
• 1800 - Repeat The following non-food contact surfaces are in need of cleaning:-wire racks in walk-in and upright refrigerator-exterior of Duke biscuit oven and handles-dry goods storage rack-exterior of numerous product storage bins-exterior of fyers-walk in freezer gasket-ledge of 3 compartment sink
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Equipment stored on the floor.
  All equipment should be stored at least 6 inches above the floor.
• 2200 - Critical Repeat An air gap between the water supply outlet (spray wand) and the flood rim level is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system. INSTALLING A HOOK IS NOT ACCEPTABLE.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• 2650 - There is no trash can in the immediate vicinity of the handsinks in the back and middle of the kitchen.
  Provide trash can in the immediate vicinity of the handsinks for disposal of paper towels.
• 2700 - Repeat The dumpster is leaking.
  Replace the dumpster.
• 2720 - Repeat Trash can full of grease sitting outside uncovered.
  All refuse must be covered-use grease reclamation unit for grease disposal.
• 2740 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 2830 - Repeat Base molding/floor wall juncture not sealed in numerous areas to include back handsink, ladies room, and front handsink.
  Seal floor-wall junctures.
• 2930 - Corrected During Inspection Repeat Employee was propping back door open to smoke.
  Outer openings must remain protected. Advised manager of the situation and that it was unacceptable for employees to do this. Situation was handled.
• 3030 - Repeat Paper towels were out at the following handsinks:Back handsinkrestroom handsinks
  Provide paper towels for hand drying at all times.
• 3170 - Repeat Grouting is deteriorated throughout facility.Numerous small holes in the floor and wall of the walk in freezer.Exterior surface of the walk-in is deteriorated, peeling
  All areas of the physical facility should meet the standards of smooth, easily cleanable, non-absorbent and durable.
• 3170 - Repeat Floor tiles are missing and damaged under the fryer
  Replace floor tiles.
• 3180 - Repeat Floor is in need of cleaning throughout facility, particularly under cookline equipment where grease had leaked. Ceiling has splatters and stains throughout.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean.
• 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.

April 17, 2008 (Routine)

• 0060 - Critical Employees were not knowledgable:employee at cookline did not know the proper cook temp for chickenshift manager did not know the proper temperature for cold holding potentially hazardous foods (what temp should the refrigerators be at below.)
  Training is inadequate. Implement a training plan that is effective.
• 0070 - Corrected During Inspection Repeat The GM (Diane) who has passed the serve safe course has not registered certificate with our office.
  Bring serve safe certificate with $10 to Hampton Health Dept at 1320 LaSalle. Diane registered certificate on 4/18/08 while inspector was writing up report.
• 0160 - Critical Employee donned single service gloves without washing hands first.
  Before putting on single use gloves hands must be washed.
• 0220 - Critical Employee was chewing gum
  Employees may not chew gum in the food prep area.
• 0220 - Critical Numerous employee beverages improperly stored.
  Store employee beverages in appropriate location (there is a shelf designated for this use.)
• 0380 - Critical 2 large cans of jalepenos were damaged-top edge was folded over.
  Designate and label a storage area for damaged cans that are to be returned to manufacturer.
• 0450 C - Repeat Cups used for scoop in dry rice bin.
  Use appropriate handled scoop and store with handle up and out of product.
• 0480 - The container of salt and container of filter powder were not labeled.
  Label as to contents.
• 0550 - Measuring spoons stored with handle touching salt in product
  Store with handles up and out of product.
• 0700 - Critical Repeat Chicken nuggets had an initial cook temperature of 110-140F. Discovered that chicken nuggets should have been dropped for 5 minutes and they were only dropped for 3 minutes.
  Nuggets were dropped for an additional 2 minutes and final cook temperature was 200F+. INTERNAL TEMPERATURE OF ALL PARTS OF CHICKEN MUST REACH AT LEAST 165F FOR 15 SECONDS. BETTER TRAINING IS NEEDED ON THIS ISSUE IMMEDIATELY.
• 0820 A 1 - Critical Baked beans just sitting out had an internal temperature of 93.
  Beans were discarded.
• 0820 A 1 - Critical Cole slaw in upright refrigerator not cold holding at proper temperatures. Chicken at prep station ranged from 44-49F.
  Discovered that cole slaw stored on the right front side of the refrigerator was out of temperature due to heat from adjacent biscuit oven. Cole slaw container was discarded and advised employees to store product on left side close to the back of the refrigerator.Chicken that was 49F (and had been there since morning) was discarded. Chicken that was 44-47F was cooked. Chicken prep station must maintain product temperature at or below
• 1550 - Repeat All 3 handsinks and 3 compartment sink need to be resealed to wall.
  Reseal/caulk to wall.
• 1570 - Condiment refrigerator (not used for potentially hazardous foods) has split gasket.
  Replace gasket.
• 1570 - Repeat Grease is leaking from fryers.
  Repair equipment.
• 1770 B - Hot water spigot scaled. Beverage dispenser has mold growth.
  Clean and sanitize spigot and beverage station.
• 1770 B - Numerous cracked plastic containers (used for beans, rice, etc.)
  Replace containers.
• 1790 - Repeat Interior of microwaves need cleaning.
  Clean and maintain.
• 1800 - Repeat The following non-food contact surfaces are in need of cleaning:-wire racks in walk-in and upright refrigerator-exterior of Duke biscuit oven and handles-dry goods storage rack-exterior of numerous product storage bins-exterior of fyers-ledge of 3 compartment sink
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2200 - Critical Repeat An air gap between the water supply outlet (spray wand) and the flood rim level is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system. INSTALLING A HOOK IS NOT ACCEPTABLE.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• 2700 - The waste storage container for grease receptacle has a damaged lid.
  Replace the broken lid for the waste storage container used to hold grease
• 2700 - The dumpster is leaking.
  Replace the dumpster.
• 2720 - Container full of grease sitting outside uncovered.
  All refuse must be covered.
• 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 2830 - Repeat Base molding not sealed to the wall near back handsink and front handsink.
  Seal base molding to the wall.
• 3045 - Handwash signage not provided at front handsink.
  Provide appropriate handwash signage at all handsinks used by employees.
• 3170 - Repeat Grouting is deteriorated throughout facility.Exterior surface of the walk-in is deteriorated, peeling
  All areas of the physical facility should meet the standards of smooth, easily cleanable, non-absorbent and durable.
• 3180 - Repeat Floor is in need of cleaning throughout facility, particularly under cookline equipment where grease had leaked. Ceiling has splatters and stains throughout.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean.
• 3220 - 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.
• 3270 - A few flies were observed.
  Use appropriate method to control pests.

January 10, 2008 (Routine)

• 0070 - Certified food manager's certificate recently expired.
  Bring course certificate of completion and $10 to 1320 LaSalle Ave to have CFM certificate renewed.
• 0450 C - Popeyes single service beverage cup used as a dispensing utensil in rice bin.
  Replace with handled utensil and store with handle up and out of product to prevent contamination from hands from getting in the product.
• 0700 - Corrected During Inspection Critical Spicy chicken peice was not cooked sufficiently when first pulled from the fyer-120F
  Raw poultry must be cooked to at least 165 F for 15 seconds to eliminate pathogenic bateria. Chicken was dropped back in the fryer until proper temperature was achieved. Cooking temperatures need to be monitored more frequently-per company guidelines.
• 0820 2 - Corrected During Inspection Critical Small under-counter refrigerator below cookline used for coleslaw is cold holding at 45 F.
  All refrigeration units must maintain foods at 41 F or below. Refrigerator must be serviced or replaced. Any remaining cole slaw in refrigerator at the end of the day must be discarded.
• 1550 - The back handsink and 3-compartment sink need to be resealed to the wall
  Reseal/recaulk sinks to the wall.
• 1570 - The following equipment items are in need of repair:-Bev Air freezer is missing top exterior panel-walk in cooler gasket is split -walk-in cooler is missing the bottom sweepIce maker was being repaired during inspection.
  Repair/replace equipment items.
• 1730 - Whisk missing handle top.
  Replace/repair whisk.
• 1770 B - Pans have an excessive amount of carbon build-up and need to be cleaned more thoroughly.
  Thoroughly scour, clean and sanitize pans.
• 1770 B - The food contact surface of the wire strainer is damaged and is no longer easily cleanble.
  Replace wire strainer
• 1770 B - Ice dispenser at customer self serve station has fungal growth.
  Clean and sanitize ice chute.
• 1770 B - Utensils in plastic bin in 3-compartment sink area are in need of cleaning.
  Clean and sanitize utensils.
• 1790 - Interior of micowave dirty (corrected)Interior of toaster oven dirty
  Clean equipment
• 1800 - The following non-food contact surfaces are in need of cleaning:-exterior/sides of fryers-wire storage racks throughout the facility, including the racks in the walk-in cooler-exterior/interior of the biscuit ovens-gaskets of walk-in freezer-gaskets of walk-in refrigerator
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Single service beverage lids at the customer self-service beverage area are stored with the food contact surface facing up.
  Invert single service lids so that they are protected from contamination.
• 2200 - Critical An air gap between the spray nozzle and the flood rim level at the 3-compartment sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• 2310 - Corrected During Inspection Critical Repeat The handwashing facility located beside the chicken breading area was blocked with cooking equipment, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
• 2830 - Base molding unsealed/pulling away from the wall in numerous areas throughout the food service facility.
  Reseal base molding to the wall.
• 2930 - Repeat Back door and drive thru window were being propped open.
  Keep doors/windows closed when they are not in use. Maintaining them open allows for pest entry into the facility.
• 2930 - Repeat Drive thru window does not self close.
  Drive thru window must either be self closing or an air curtain must be installed.
• 3030 - Corrected During Inspection Paper towels were out at front and back handsinks.
  Provide paper towels for hand drying.
• 3050 - Waste receptacle not provided in the immediate vicinity of back handsink and handsink beside breading station.
  Waste receptacle must be provided at every handwashing sink where paper towels are used for the drying mechanism.
• 3170 - The following areas of the physical facility are in need of repair:-Interior walls of the walk-in cooler are rusted/corroded-floor grouting deteriorated throughout
  Repair areas so that surfaces meet the stands of smooth, non-absorbent, durable, and easily cleanable.
• 3180 - Repeat the following areas of the physical facility are in need of cleaning:Floors:-walk-in refrigerator- under cooking equipment, particularly fryersCeiling:-ceiling vents in the kitchen and restrooms dusty-ceiling in general
  Clean areas of the physical facility.

September 05, 2007 (Routine)

• 1570 - Ice maker baffle repiared with flat screws, a condition that prevents necessary maintenance and easy cleaning.
  Use the correct screws to support the ice baffle. This facilitate cleaning.
• 1570 - Repeat Interior of door of walk in ref is corroded.
  Abraid and repaint the interor of the door.
• 1570 - Repeat The door gasket of the reach in ref is damaged.
  Replace the door gasket in accordance with the manufacturer's specifications.
• 1770 B - Ice maker has fungal growth.
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surface of the walk in ref door handle has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2260 - Critical Repeat Backflow prevention device not available on threaded faucet as required by law.
  Provide a backflow or backsiphonage prevention device on all threaded faucets.
• 2720 - Corrected During Inspection Repeat Dumpster was open.
  Cover all waste containers when not in continuous use.
• 3020 - Repeat Soap was not provided at the hand washing lavatory in the front.
  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.
• 3170 - Repeat Physical structure is not maintained in good repair.1. Broken floor tile of the fry line.2. Missing floor tile on fry line3. Floor grout between tiles deteriorated.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Physical structure noted in need of cleaning.1. The ceiling is dirty.2. Ceiling vents dirty.3. Floor drain for walk in has fungal growth.
  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.

May 23, 2007 (Routine)

• 0550 - Corrected During Inspection Repeat In-use utensils improperly stored between use. Ice scoop left handle down in ice.
  Store in ice with handle up.
• 0820 - Critical The walkin ref is holding at 44 F.
  Adjust or repair the walk in ref so it holds 41 F or less through out the operational day.
• 0820 - Critical Sandwich unit cold holding at improper temperature of 60 F.
  Replace or repair the sandwich box. Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. The existing sandwich box must not be used to store potentially hazardous foods or any kind. PHF's discarded.
• 0820 - Critical Cut tomatoes cold holding at improper temperature of 61 F.
  Discard the cut tomatoes and cole slaw and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria. (CDI)
• 1570 - The door gasket of the biscuit box is split.
  Replace the door gasket in accordance with the manufacturer's specifications.
• 1770 B - Soda nozzles have accumulated residue and fungal growth.
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat Door handle of walk in ref has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2260 - Critical Repeat Observed a hose attached to a faucet fixture without a backflow preventer installed.
  Install an approved backflow prevention device.
• 2310 - Corrected During Inspection Critical The Side wall handwashing facility is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the flour bin preventing its use.
• 2720 - Dumpster was open.
  Cover and close all waste containers when not in continuous use.
• 2930 - Repeat Back door was propped open.Drive thru window does not self close.
  Protect the food establishment against the entry of insects by installing a self closing pass thru window or an air curtain.
• 3170 - Repeat Physical structure is not maintained in good repair: 1. Cove tile under chicken prep table broken.2. Floor grout between tiles erroded.
  Maintain physical facilities in good repair. Replace the broken cove tile and regrout the floors.
• 3180 - Floor under equipment in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean.
• 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.
• 3380 - Critical Quaternary ammonia in wiping cloth bucketd contact surfaces does not meet the requirements of 21 CFR 178.1010
  Maintain sanitizer at appropriate level.

February 15, 2007 (Routine)

• 0480 - Unlabeled food containers.
  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.
• 0820 - Corrected During Inspection Critical Food hot holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 1570 - Door of walk in ref corroded.
  Repair the door 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.
• 1790 - The cavity of the convection oven is soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of oven at least every 24 hours.
• 1800 - Repeat The nonfood contact surfaces not clean.1. The clean utensil shelf if very dirty.2. Handles of refrigeration units dirty.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2260 - Critical Repeat Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
  Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 2650 - There is no refuse container at the area immediately adjacent to the side hand sink.
  Provide a refuse container for the disposal of paper towels at all hand sinks.
• 2800 - Outdoor walking and driving areas do not drain properly. Water is pooling.
  Surface outdoor walking and driving areas with asphalt slopped to facilitate drainage.
• 3020 - Repeat Soap was not provided at the front hand washing lavatory. Soap dispemser not working.
  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.
• 3170 - Repeat Grout between floor tiles deteriorateing and eroded.
  Maintain physical facilities in good repair. Regrout the floor tiles.

November 09, 2006 (Routine)

• 0220 - Corrected During Inspection Critical Personal beverages and foods stored in reach in biscuit refrigerator, where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may store personal beverages so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
• 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses. Dipper well did not have water running to flush away food particles.
  Store in-use utensils or dispensing utensils in running water of sufficient velocity to flush particulates to the drain.
• 1640 - The in-use wash, rinse, sanitize water in the warewashing sink is heavily soiled or contaminated.
  Drain the basin(s) and refill with fresh water and cleaning agents/sanitizers added as required for effective cleansing, rinsing and sanitization of equipment and utensils.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: 1. Barq's root beer nozzle.2. Interior of ice maker.
  Maintain nonfood-contact surfaces of equipment clean.
• 1790 - The baking pans have encrusted burnt grease.
  Clean the pans so pests are not attrachted.
• 1800 - Repeat The nonfood contact surfaces not clean. SEE:1. Gaskets of walk in ref.2. Refrigerator handles dirty.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law. See the red hose at mop sink.
  Provide a backflow or backsiphonage prevention device on all threaded faucets.
• 2350 ii - 2. Floor sink cracked.
  2. Replace floor sink.
• 2350 ii - Plumbing in poor repair. SEE:1. Cover missing on floor sink drain.
  1. Install cover.
• 2930 - Repeat Drive through window is not self closing and is not protected against entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by installing self closers on drive through windows or air curtains.
• 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the dishwash area.
  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
• 3080 - Less than 50 foot candles of light was noted in the hood area.
  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
• 3170 - Repeat Physical structure is not maintained in good repair. Gouting of floor tiles deteriorated.
  Maintain physical facilities in good repair. Regrout the floor.
• 3220 - 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.

October 13, 2006 (Routine)

• 0550 - In-use utensils improperly stored between use. Dipper well water not running.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In running water of sufficient velocity to flush particulates to the drain.
• 1210 - Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below.
  Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
• 1570 - The door gaskets of the reach in units damaged.
  Replace the door gasket in accordance with the manufacturer's specifications.
• 1800 - The nonfood contact surfaces are not cleans; SEE:1. Inside of ice maker door dirty. Corected During Inspe.2. Door handles of refrigerators dirty.3. Fryer unit dirty.4. Gas line to fryers dirty.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2580 - The drain line for the ice well is not draining
  Repair drain line. Keep drain line open.
• 2930 - Drive through window does not self close.
  Outer openings in use are not self closing.
• 3020 - Soap was not provided at the hand washing lavatory in the front.
  Install a new soap dispenser. 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.
• 3030 - No disposable towels were provided at the hand washing lavatory in the dish wash area.
  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
• 3170 - The floor grout between tiles is deteriorated.
  Maintain physical facilities in good repair. Re-grout the floor.

August 03, 2006 (Follow-up)

• 0820 - Critical Repeat Walk in refrigerator cold holding at improper temperature of 51 F
  Log sheet showed 43 F at opening. Food in walk in ref were less than 45 F. Advised Mgr on duty that there was too much traffic in and out of ref and door was being left open.Followed up 4:15 PM. The walk in ref was holding at 37 F. Management had restricted traffic in/out of walk in ref. It is working well.
• 3270 - Repeat Numerous flies in kitchen. Methods are not being used to control pests
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Manager had pest control operator address issue on Aug 2, 06. Placed a fly trap by the restrooms.Recommend the following:1. Air curtain over back door to prevent fly entry during stock delivery and trash removal.2. Provide self closing device on drive thru service window.3. Install three fly traps in kitchen.

August 02, 2006 (Complaint)

• 0820 - Corrected During Inspection Critical Food in walk in ref cold holding at improper temperatures of greater than 50 F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 0820 - Corrected During Inspection Critical Food in walk in ref cold holding at improper temperatures of 45 - 50 F.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 3270 - Corrected During Inspection Critical Repeat Methods are not being used to control pests. Numerous flies seen in kitchen.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Manager noted problem in morning and called pest control agency for service today.

July 14, 2006 (Routine)

• 0610 - Bag of rice stored on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1570 - Repeat Baffle in iced maker in a condition that prevents necessary maintenance and easy cleaning. Wrong screws used to repair.
  Repair the ice maker 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - Repeat The door gasket of the reach in freezer damaged.
  Replace the door gasket in accordance with the manufacturer's specifications.
• 1770 B - Fungal growth in ice maker.
  Clean and sanitize these surfaces for food contact. Install correct screws
• 1800 - Repeat The nonfood contact surfaces of the equipment are not clean. SEE:1. Handles of walk in units and refrigerators.2. Interior of reach in freezer.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Repeat Single service items set on floor.
  Store single service items at least 6" above floor.
• 2310 - Critical The handwashing facility located at thefront is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the insert tray preventing its use.
• 2650 - Repeat There is no refuse container at the handsinks.
  Provide trash receptacle at each handsink.
• 2930 - Outer opening of the food establishment is not protected against entry of insects. The drive through window is not self-closing.
  Protect the food establishment against the entry of insects by providing self closing devices on drive through window.
• 3080 - Repeat Less than 50 foot candles of light was noted in the cooking area. Measured at 20 fc.
  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
• 3170 - Repeat Physical structure is not maintained in good repair. SEE:1. Door lock on men's restroom.2. Grout of floor tile.3. Interior of walk in refrigerator door.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Physical structure in in need of cleaning. SEE:1. Doors of restrooms not clean.2. Floor under soda dispenser 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 - 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.
• 3270 - Critical Methods are not being used to control pests. See sec 2930.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3340 - Critical Containers of cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.

March 31, 2006 (Routine)

• 0820 - Critical Repeat Ready to eat foods cold holding at improper temperatures, In prep unit.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0830 - Critical The prepared ready-to-eat (RTE) slaw in the refrigeration unit is not 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.
• 1210 - Condensation from the exhaust hood system in the warewashing area was observed dripping onto food contact surfaces below.
  Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
• 1570 - Drywall screws used to repair baffle in icemaker.
  Repair the ice maker to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. Use the correct fasteners to support the baffle.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a quaternary chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1800 - Repeat Shelves in walk in ref dirty.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2030 - Storage of utensil in dirty tub.
  Clean and sanitise the utensils, store in clean dry location.
• 2350 ii - Critical Hot water faucet of cookline handsink does not work.
  Repair plumbing.
• 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the dishwash room. Dispenser not in use at cookline sink.
  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
• 3080 - Less than 50 foot candles of light was noted in the food prep and cooking areas.
  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
• 3170 - Repeat Physical structure is not maintained in good repair. SEE:1. Baseboard caulking in restrooms.2. Covemolding by back door.3. Floor grouting deteriorated.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3240 - Handwashing facilities are not maintained. Faucet not working.
  Keep handwashing facilities maintained to encourage proper handwashing.

January 09, 2006 (Routine)

• 0160 - Corrected During Inspection Critical An employee failed to change gloves and wash hands after handling trash.
  Corrected. I advised employee to remove hands and wash hands. Instruct employees to remove gloves from their hands after completing food tasks and to wash hands after handling anything that would contaminate them prior to food handling.
• 0450 C - Metal pan without handle is being used to dispense flour.
  Use a utensil with handle to dispense food and store the handle out of the food product.
• 0820 - Corrected During Inspection Critical Batter mix (50*) and jambalay (128*) were holding at improper temperatures.
  Ice added to batter mix and jambalaya reheated. Advised to keep cold food at 41* or below and hot food at least 140*.
• 1550 - Repeat The following equipment are not sealed to the adjoining walls:-three-compartment sink-breading prep sink with drainboards
  Seal these sinks to the walls since they are exposed to splash and seepage.
• 1570 - Repeat The walk-in freezer door gasket is torn.
  Replace the gasket.
• 1570 - Repeat The ventilation fan in the men's restroom is not operational.
  Restore the fan to operation.
• 1770 B - The utensil bin and several utensils in it are not clean.
  Clean and sanitize the bin and the utensils.
• 1800 - The non-food contact surfaces are not clean:-top of undercounter refrigerator-REPEAT VIOLATION: top of oven-REPEAT VIOLATION: top of hot holding cabinet-exterior door of upright reach-in freezer
  Maintain non-food contact surfaces clean.
• 2000 - Single-service food baskets are not protected in storage.
  Keep the box covered or store the baskets inverted to protect the food contact surface from contamination.
• 2000 - Plastic cup lids are improperly stored.
  Store the food contact surface of the plastic cup lids facing toward the wall to protect the food contact surface from contamination.
• 2000 - Cased single-service utensils are stored on the floor below the cash wrap.
  Store single-service elevated up off the floor at least 6 inches.
• 2350 ii - A stopper/drain cover is missing at the handsink adjacent to the pick up window.
  Install a stopper/drain cover.
• 2350 ii - The pick up window beverage dispenser waste drain is improperly sized to accomodate beverage dispenser drainage lines i.e. waste and condensate is splashing on to the floor.
  Properly replace the current drain pipe with one that is larger in diameter.
• 2650 - Corrected During Inspection Repeat Trash can not provided in the immediate area of the pick-up window handsink.
  Corrected. Provide trash cans in the immediate areas of all handsinks.
• 3030 - The paper towel dispenser at the breading area is jammed and there are not paper towels in the dispenser in the dishroom.
  Provide a supply of paper towels at all handsinks.
• 3170 - Repeat Base tile has come off the wall right of ice machine.
  Install the base tile.
• 3170 - Base tiles are not sealed to the wall behind the soda syrup rack.
  Seal the base tiles to the wall.
• 3170 - Repeat Holes in wall above microwave oven.
  Seal/spackle the walls in a manner that will leave the surface smooth, easily cleanable, and non-absorbent.
• 3170 - Repeat Floor tile grout eroding, notably in the area of the make table.
  Grout where needed.
• 3260 - Repeat Personal belongings improperly stored with food on prep table shelf.
  Store personal belongings physcially separate from food, utensils, equipment, linen, and single-service.

September 08, 2005 (Routine)

• 0850 - Critical Egg wash for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 1530 - Quaternary ammonia test strips not available to test sanitizer solutions.
  Provide the test strips to ensure sanitizer solutions are adequate and safe.
• 1570 - Repeat Inoperable/unnecessary equipment on premises (shed).
  Remove inoperable/unnecessary equipment from the premises.
• 1570 - Cold tub cracked.
  Replace the tub.
• 1570 - Repeat Walk-in cooler door gasket is damaged.
  Replace the gasket.
• 1570 - Repeat Men's restroom ventilation fan not operational.
  Restore fan to operation.
• 1800 - The tops of the hot holding cabinet and oven are dusty.
  Clean the tops of the equipment.
• 1960 - Metal food bowls were found stacked while wet after cleaning and chemical sanitization.
  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.
• 2310 B - The handsink is being used for other purposes.
  Handsinks are for HANDWASHING only. Advise employees to use a non-handwashing sink for dumping ice etc.
• 2650 - Trash cans not provided in the immediate area of all handsinks.
  Provide small trash cans in the immediate area of all handsinks.
• 2700 - The waste grease container appears to be in poor repair.
  Properly repair the lid so it is secured on to the unit.
• 2830 - The pick-up window register counter is not properly sealed to the floor.
  Seal the right side of the counter to the wall.
• 2930 - The drive-thru window was propped open and is currently not self-closing.
  Do not prop the window open. Adjust the self-closing device or install proper self-closing device.
• 3170 - Floor tile grout eroding in area of make table.
  Grout where needed to faciliate cleaning.
• 3170 - Repeat Base tiles missing below prep table and ice machine.
  Replace the base tiles.
• 3170 - Floor drain cover not in place below prep sink.
  Corrected. Keep floor drain covers in place.
• 3220 - Mop 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.
• 3260 - Corrected During Inspection Personal belongings stored with food on prep table shelf.
  Corrected. Advise employees to properly store belongings in an approved designated area separate from food, equipment, single-service, utensils, and linens.
• 3270 - Few flies observed in food prep area.
  Use approved control methods to eliminate flies in the food prep area. Contact pest control operator AND DO NOT PROP THE DRIVE THRU WINDOW OPEN.

June 15, 2005 (Routine)

• 0820 - Corrected During Inspection Critical Whipped spread in make table (65*) and egg wash (63*) improperly cold holding.
  All cold potentially hazardous foods to be held at or below 41*. These items were discarded during the evaluation.
• 1100 - Corrected During Inspection Cracked lexan food container in use.
  Discarded.
• 1550 - Repeat The following equipment are not sealed to the adjoining walls:-men's restroom handsink(caulk deteriorating)-chicken prep handsink-three-compartment sink-chicken prep sink-beverage counter backsplash
  Seal the listed equipment to the walls since they are exposed to splash, seepage, and spillage.
• 1570 - Repeat Unused/unnecessary equipment observed in outside shed.
  Remove unused/unnecessary equipment from the premises.
• 1570 - Repeat The make table is not holding at or below 41*.
  Repair the make table so it is holding at or below 41*
• 1570 - Repeat The door gaskets are torn:-walk-in freezer-walk-in cooler-reach-in freezer
  Restore the fan to operation.
• 1570 - Repeat Ventilation fan is not working inside the women's restroom.
  Replace the door gaskets.
• 1800 - The non-food contact surfaces are not clean:-shelves above prep sink-handsink waste drain line and water supplies right of chicken prep table-interior surfaces of the reach-in freeer
  Clean the surfaces.
• 2830 - Repeat Areas of the floor-wall juncture in the men's restroom are not sealed.
  Seal the floor-wall juncture.
• 2930 - Repeat A gap exists below the back door.
  Eliminate the gap to prevent insect and rodent entry. Recommend installing properly sized weather stripping.
• 3170 - Several ceiling tiles are damaged in the dining room.
  Replace damaged ceiling tiles.
• 3170 - One base tile has fallen off the floor-wall juncture to right of ice machine.
  Properly install the base tile.
• 3180 - Wall above fryer hood is dusty.
  Clean the wall.
• 3180 - Minimal debris noted on floor especially under equipment.
  Cleant the floors.

February 18, 2005 (Follow-up)

February 16, 2005 (Routine)

• 0820 - Critical Egg wash improperly holding at 48*.
  Advised to hold egg wash at 45* or below.
• 1550 - The following equipment are not sealed to the adjoining walls/backsplashes:1. self-service soda counter top2. kitchen handsink (breading area)3. prep sink with counter4. three-compartment sink5. men's restroom handsink
  Seal the equipment to the adjoining walls and/or backsplashes since they are exposed to splash, seepage, and spillage.
• 1570 - The make table refrigerator is holding at 58*.
  No potentially hazardous foods currently stored in the unit--just commercially prepared prepackaged sauces. Cut vegetables should be maintained at 41*.
• 1570 - Bottom of chiller tub in the walk-in freezer is cracked and damaged.
  Replace the chiller tub.
• 1570 - Unnecessary equipment stored in outside storage shed.
  Remove unnecessary equipment from the premises.
• 1570 - Repeat The door gaskets are damaged:1. walk-in freezer2. walk-in cooler3. reach-in freezer
  Repair/replace the door gaskets.
• 1700 - Corrected During Inspection Critical Quaternary ammonia sanitizer solution in the three compartment sink was less than 200 ppm. Strip did not change color.
  Sink emptied and refilled with fresh solution registering at 200 ppm.
• 1800 - The shelf below the ovens is not clean.
  Clean the shelf.
• 1800 - The microwave shelf is not clean.
  Clean the shelf.
• 1800 - The tops of the following equipment are not clean:1. microwave oven2. oven3. hot holding cabinet 4. Bunn machine
  Clean the listed equipment.
• 2000 - Corrected During Inspection Plastic lids not inverted in kitchen or at self-service beverage counter.
  Inverted.
• 2350 - Critical The PVC pipe carrying chicken juices from draining table to floor drain outside of office is broken allowing juices to drain on floor (whole section of PVC missing).
  Store owner notified immediately to repair ASAP. Place bucket under drain hole of table and thoroughly clean and sanitize the floor. Follow-up to be conducted sometime tomorrow.
• 2650 - Repeat Trash can not provided at kitchen handsink adjacent to breading table.
  Provide a small trash can at the sink so employees can dispose of used paper towels.
• 2730 - The dumpster drain plug is missing.
  BFI contacted during evaluation to deliver in a "couple of days." Advised manager to call the company if it has not been repaired or replaced by Friday.
• 2830 - Floor-wall juncture in the men's restroom is not properly sealed.
  Seal the floor-wall juncture.
• 2930 - Repeat Gap exists below the back door.
  Eliminate the gap by installing weather stripping to prevent vermin entry.
• 2970 - Pot holes exist on the driving surface in front of the establishment.
  Repair driving surfaces so they drain. Pooled water on exterior walking and driving surfaces may attract rodent and breed insects.
• 3020 - Soap not provided at handsink adjacent to pick-up-window (dispenser empty).
  Provided. Ensure soap provided at all handsinks during operation.
• 3030 - Paper towels not provided at handsink adjacent to three-compartment sink.
  Provided--dispenser refilled. Ensure paper towels are available at all handsinks during operation.
• 3170 - Repeat Floor tile grout eroded in several areas of kitchen.
  Grout where needed.
• 3170 - Repeat Floor tiles damaged in front of the walk-in cooler.
  Replace the floor tiles.
• 3180 - Repeat Ceiling tiles stained above fryers and in dishroom.
  Clean the ceiling tiles and replace if necessary.

December 03, 2004 (Follow-up)

• 0820 - Critical Repeat Prep unit cold holding at improper temperatures (50 F).
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 45F or below.Prep unit is condemned from use until repaired and capable of holding safe food temperature. If unable to repair, replace it.
• 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the restrooms.Towel dispenser in kitchen does not dispense towels properly.
  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.Insure towels are available in restrooms at all times.Repair or replace faulty towel dispenser.
• 1800 - Repeat The nonfood contact surface of the walk in refrigerator door has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2930 - Repeat Gap under back door. Outer opening of the food establishment is not protected against entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by installing adequate weather stripping on solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 1570 - Repeat The door gasket of several refrigerators damaged. See:1. Walk in freezer.2. Walk in refrigerator.3. Reach in freezer.
  Replace the door gaskets in accordance with the manufacturer's specifications.
• 1570 - Wall shelf by walk in ref is in a state of disrepair and damaged.
  Repair the shelf 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3170 - Repeat Physical structure is not maintained in good repair. See:1. Grout between floor tiles.2. Threshold of walk in ref.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Ceiling tiles dirty, stained and in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. If unable to clean, ceiling tile replacement may be needed.
• 1770 B - Observed accumulations of encrusted flour deposits on the mixer head of large Hobart mixer.
  Clean and sanitize these surfaces for food contact.

November 08, 2004 (Routine)

• 0820 - Critical Repeat Small prep unit cold holding at improper temperatures. Measured at 58 F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 3030 - Repeat No disposable towels were provided at the hand washing lavatories at both hand sinks in kitchen.
  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
• 1800 - Repeat The nonfood contact surface of the exterior of walk in ref has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3220 - 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.
• 3080 - Repeat Less than 50 foot candles of light was noted in the cooking area.
  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
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.1. Self closing window of drive thru service does not self close.2. Gap under back door.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0060 - Critical No evidence of Certified Food Manager.
  Hampton City Code requires at least one full time employee be certified in food safety by completing ServSafe or equivalent and bringing proof of satisfactory completion to Hampton Health Departmant.
• 0550 - Repeat In-use utensils improperly stored between use. One dipper well has water faucet that is not running.
  Store in-use utensils or dispensing utensils in running water of sufficient velocity to flush particulates to the drain.
• 1100 - The food contact surface of the ice scoop is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Replace the cracked scoop to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1570 - Repeat The door gaskets of several refrigeration units are damaged
  Replace the door gaskets in accordance with the manufacturer's specifications.
• 1320 - There was no functional temperature measuring device located in the small prep unit..
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. There is no ice scoop at drive thru soda dispenser.
  Provide suitable utensils such as ice scoops to handle RTE food (ice) to prevent contamination from hands.
• 3170 - Repeat Physical structure is not maintained in good repair. See:1. Grout betweenfloor tiles in kitchen.2. Broken and missing floor tiles in kitchen.3. Missing cove molding at walk in ref.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 2650 - There is no refuse container at the kitchen handsinks.
  Each hand sink must have a trash receptacle
• 3180 - Repeat Physical structure in need of cleaning. See;1. Ceiling vents in kitchen.2. Ceiling above cookers.3. Cove molding in front of walk in refrigerator.4. Exhaust vent in men's room 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.

August 12, 2004 (Routine)

• 0820 - Critical Repeat Sub unit cold holding at improper temperatures (52 F).
  Discard the potentially hazardous food and ensure that foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 3030 - Repeat No disposable towels were provided a the hand washing lavatory in the kitchen area.1. No towels at back hand sink.2. Towel dispenser in prep area does not work.
  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
• 1800 - Repeat The nonfood contact surfaces have accumulations of grime and debris.1. Door of walk in ref.2. Shelves in walk in are dirty and have fungal growth.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3080 - Repeat Less than 50 foot candles of light was noted in the prep and cooking areas.
  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
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Back door was propped open.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 1790 - Repeat The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
• 3270 - Critical Methods are not being used to control pests. Numerous flies in kitchen. (see item 2930).
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Recommend installation of air curtain over back door and drive thru service window.
• 2720 - Repeat Dumpster was open.
  Close all waste containers when not in continuous use.
• 1570 - Repeat The door gaskets of the walk in units are damaged.
  Replace the door gasket in accordance with the manufacturer's specifications.
• 1570 - Repeat Baffle in ice maker was observed in a condition that prevents necessary maintenance and easy cleaning. Remove the phillips head screws and install appropriate thumbscrews.
  Repair the baffle 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - Repeat Shelves in walk in ref are in a state of disrepair and damaged. Corroded and peeling.
  Repair or replace the shelves in walk in 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3170 - Repeat Physical structure is not maintained in good repair. Cove molding tiles are broken or missing.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Physical structure in need of cleaning:1. Air vents in mens room dirty.2. Ceiling vents in dining room dirty.3. Kitchen ceiling 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.
• 3240 - Back handsink does not drain completely due to past abuse.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 1770 C - Observed accumulations of dirt, food residue or other debris on the following nonfood-food contact surfaces: Flour scoop.
  Maintain nonfood-contact surfaces of equipment clean.

May 10, 2004 (Routine)

• 3090 - Exhaust fan in women's room not working. Ventilation is not sufficient to keep rooms free of excessive obnoxious odors
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
• 3030 - Repeat No disposable towels were provided at two of three hand washing lavatoryies in the kitchen.
  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
• 1800 - Repeat The nonfood contact surfaces of all equipment has accumulations of grime and debris.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3080 - Repeat Less than 50 foot candles of light was noted in the cooking and food handling areas.
  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
• 2930 - Repeat Back door was propped open. Outer opening of the food establishment is not protected against entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. Recommend installation of flyfan over drive thru window and back door.
• 0220 - Critical Personal beverages were stored in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may store beverages so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
• 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  For CLEAN IN PLACE equipment, a 3-step washing, rinsing, and sanitizing procedure must be observed and properly utilized.
• 0550 - Ice scoop and flour scoop left handle down in product. Dispensing utensils improperly stored between uses.
  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 140F and the container.
• 0610 - Food stored in a location where it is subject to splash, dust or other contamination.1. Flour bin left uncovered.2. Biscuits in reach in ref setting under tray catching condensate drip.
  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.
• 2830 - Repeat Floor wall juncture in at walk in ref is not coved and closed to no larger than 1/32 inch space.
  Cove floor wall juncture to no larger than a 1/32 inch space.
• 0570 - Wiping cloths improperly stored between use. Sanitizing solutionhad no sanitizer.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 2720 - Repeat Dumpster or outside refuse container was open.
  Cover all waste containers when not in continuous use.
• 1570 - Repeat The door gasket of the walk in ref damaged.
  Replace the door gasket in accordance with the manufacturer's specifications.
• 1570 - Door of walk in ref corroded. It is in a condition that prevents necessary maintenance and easy cleaning.
  Repair the walk in ref door 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.
• 1570 - Baffle of ice maker held up with a nail.
  Remove the nail. use an approved thumb screw to hold baffle up.
• 2890 - Hot holding lamps not protected against breakage by a shield.
  Protect lamp against breakage by a shield surrounding and extending beyond the bulb so only the face of the bulb is exposed.
• 0480 - Unlabeled food containers. Flour.
  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.
• 3170 - Repeat Physical structure is not maintained in good repair:1. Floor grout between tiles deteriorated2. Wall under walk in ref door torn and deteriorated.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1210 - Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below.
  Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
• 3180 - Repeat Physical structure in need of cleaning.1. Ceiling staned and dirty.2. Floor behind fryers 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.
• 2580 - A condensate drain line was dripping onto food products in the Delfield refrigerator.
  Repair the condensate drain line to prevent incidental contact with foods.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quaternry ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1900 - Critical Cook was washing pans and trays in one compartment sink with no wash, rinse, sanitize sequence.
  All utensils and dishware must be washed, rinsed and sanitized.

February 04, 2004 (Routine)

• 0820 - Critical Cheese cake cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 3030 - No disposable towels were provided a the hand washing lavatory in the cook area.
  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
• 1800 - Repeat The nonfood contact surface of the walk in ref had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2800 - Outdoor walking and driving areas are such that they do not minimize dust, facilitate maintenance or prevent muddy conditions. Pot holes in the driving area.
  Surface outdoor walking and driving areas with concrete, asphalt, or gravel or other materials treated to minimize dust, facilitate maintenance, and prevent muddy conditions.
• 0060 - Critical Repeat No evidence Food Manager Certification, as required by Hampton City Code.
  General Manager has completed ServSafe course. Must bring Servsafe documentation to HHD for isuance of Hampton Food Service Manager certificate ($10).
• 1790 - Repeat The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 2830 - Floor at ice maker is not graded to drain.
  Grade floors to drain where water flush cleaning method are used.
• 2830 - Floor and wall juncture at walk in ref not secured to wall.
  Seal floor and wall juncture in rooms where water flush cleaning methods are used.
• 2720 - Repeat Outside refuse container was uncovered. Dumpster left open.
  Cover all waste containers when not in continuous use.
• 1320 - The temperature measuring device located in the prep unit is damaged.
  Replace with an accurate, easily readable thermometer so employees can accurately read the thermometer.
• 1770 - The soda nozzles have fungal growth,
  Maintain nonfood-contact surfaces of equipment clean.
• 1570 - Repeat The door gaskets of the walk in freezer and refrigerator are damaged.
  Replace the door gaskets in accordance with the manufacturer's specifications.
• 3170 - Physical structure is not maintained in good repair.Floor grout is deteriorated, Cove molding at walk in ref detatched
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 2650 - Repeat There is no refuse container at the kitchen hand sinks.
  Increase the number of approved refuse containers in the kitchen.
• 3180 - Physical structure in need of cleaning. Flour dust accumulated on fixtures, ceiling is dirty and stained
  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.

November 04, 2003 (Routine)

• 1800 - Repeat The nonfood contact surfaces of the equipment have accumulations of grime and debris. See tops of equipment, ref & fr gaskets, door of walk in refrigerator.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3080 - Repeat Less than 50 foot candles of light was noted in the cooking area.
  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
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Gap under back door.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 0580 - Damaged single-use gloves still in use.
  Discard gloves when damaged.
• 0580 - Soiled single-use gloves still in use.
  Discard gloves once soiled.
• 0060 - Critical The person in charge has not procured a Hampton Food Managers Certificate as required by City Code.
  Bring ServSafe certificate to HHD to get Hampton certificate. ($10)
• 2720 - Repeat Outside refuse container was uncovered. Dumpster left open.
  Cover all waste containers when not in continuous use.
• 1320 - There was no temperature measuring device located in the small refrigerator.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1770 - Repeat Ice maker has fungal growth.
  Maintain nonfood-contact surfaces of equipment clean.
• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after mopping. Switched back and forth twice.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 1570 - Repeat The door gasket of the walk in freezer is torn.
  Replace the door gasket in accordance with the manufacturer's specifications.
• 2650 - Repeat There is no refuse container at any hand sink.
  Provide trash receptacle at each hand sink.
• 3180 - Floor under and behind fryers in need of cleaning.
  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.

July 31, 2003 (Routine)

• 1800 - Exterior and tops of equipment dirty.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3220 - Mops and brooms 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.
• 3080 - Less than 50 foot candles of light was noted on the work tables. Thirty ft candles measured.
  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
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Back door was propped open upon arrival and there is a gap under the back door.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. Install door sweep on back door, recommend air curtain that activates when back door opened.
• 1790 - The cavity of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
• 0550 - In-use utensils improperly stored between use. Ice scoop left handle down at drive thru window.
  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 140F and the container.
• 3270 - Critical Methods are not being used to control pests, many flies seen in kitchen.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 2830 - Floor and wall juncture at front handsink not sealed.
  Seal floor and wall juncture in rooms where water flush cleaning methods are used.
• 2720 - Outside refuse container was uncovered. Dumpster doors left open.
  Cover all waste containers when not in continuous use.
• 1570 - Repeat The door gasket of the walk in freezer and refrigeraator damaged.
  Replace the door gasket in accordance with the manufacturer's specifications.
• 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Ice maker has heavy fungal growth.
  Maintain nonfood-contact surfaces of equipment clean.
• 2650 - There is no refuse container at the handsinks.
  Provide refuse containers at the handsinks to prevent the accumulation of debris.
• 1180 - The food temperature measuring device (degrees F) located on shelf is not accurate. Registered 19 F in 32 F ice bath.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.

April 29, 2003 (Routine)

• 3350 - An unlabeled pressurized sprayer and a gasoline can were observed in the outside storage shed with paper and plastic products.
  Remove poisonous or toxic materials.
• 3260 - Employee shirt, etc. stored on a shelf with food.
  Properly store employee belongings. Corrected during the inspection.
• 2000 - Single service items stored directly on the floor of the storage shed.
  Store all single service items at least 6" above the floor.
• 3240 - A full bag of soap was left in the hand sink.
  Remove the bag and keep the hand sink free and clear to encourage proper hand washing.
• 1770 - The interior of the ice machine was not clean.
  Clean the interior of the ice machine.
• 1770 - Many of the baking sheets had carbon buildup on them.
  Remove carbon buildup from baking pans.
• 1570 - The gasket on the upright freezer was torn.
  Replace the torn gasket.
• 0220 - Critical Repeat The employees were placing their beverages in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  Ensure employees use the designated areas so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
• 2930 - The drive through window was propped open and was not being allowed to close between customers.
  The window must be allowed to close between customers to limit the entrance of flies. Corrected during the inspection.
• 0610 - The lid to one of the bulk flour bins was missing.
  Replace the missing lid and keep the flour bin covered.
• 3340 - Critical A box of powdered detergent was stored above the fryers.
  Store cleansers in an approved area. Corrected during the inspection.