All temperatures taken internally. Section 22 (Time as a public health control) marked N/A, but the facility will be implementing a time control policy for items in their make tables.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Multiple containers of sliced cheese and sliced tomatoes on the cook line were cold holding at improper temperatures. 45-47°F and 47-49°F respectively.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Food is to be placed on a time control policy. After 4 hours, the cheese and sliced tomatoes that are still in the make tables will be discarded.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards along the cook line and prep make tables are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces (repeated violation)
Observation: Exterior of the grills, refrigeration units, fryers, and ice machine are in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Plates on the cook line are not inverted. One box of buns (in the walk in freezer) and two boxes of plates(near the register) are being stored on the floor.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Hand sink near the dish machine had a sanitizer bucket stored in it.
Correction: Remove the sanitizer bucket that is preventing its use.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors in the dining area and kitchen are in need of cleaning. Walls throughout are in need of cleaning, especially around the fryers and shake stations.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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04/04/2016 | Routine | |
All temperatures taken internally.
- Person in Charge (repeated violation)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomatoes (44-46°F), burger patties (50°F), pancake mix (48°F), and cheese (49°F) in the make table are cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Multiple hand sinks in need of a new seal.
Correction: Seal as needed.
- Equipment - Cutting Surfaces
Observation: The cutting boards along the cook line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the cooking equipment(grill and fryers) have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean utensils were observed stored uncovered. Plates and cups were stored uncovered.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The facility throughout is in need of cleaning. Walls, floors, and ceilings.
Correction: Clean as needed.
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests
Correction: Inspect premises on routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of sanitizer are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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07/27/2015 | Routine | |
All temperatures taken internally.
- Person in Charge
Observation: Permit not posted in public view.
Correction: Post in public view.
- Person in Charge (corrected on site)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee washing dishes handled soiled dishes and then handled clean dishes with the same gloves.
Correction: 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Side cups of chili and tomatoes cold holding at improper temperatures. Side cups of chili at 54*F and the tomatoes were at 46*F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Dishes were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Hand sink near the dish machine was blocked by a serving tray.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls behind and next to the fryers are soiled.
Correction: Clean as needed.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Dish machine chlorine sanitizer was tested at 200 ppm.
Correction: Chlorine sanitizer should be between 50ppm-100ppm.
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03/19/2015 | Routine | |
All temperatures taken internally.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: An employee was drinking from a cup with a straw but no lid. Employee was drinking in a food prep area on his way to the employee break station.
Correction: Do noteat or drink in a food prep area.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the cooking equipment has accumulations of grime and debris.
Correction: Clean as needed.
- Equipment and Utensils, Air-Drying Required
Observation: Containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean plates on the cook line were not inverted or protected.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the near teh 3-compartment sink is being used as a dump station. An employee dumped the contents of a sanitizer bucket down the hand sink. Another employee used a handsink to rinse a metal container.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor of the walk-in freezer has build-up of debris.
Correction: Clean as needed.
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11/21/2014 | Routine | |
Permit to operate is issued. It will expire on August 29th, 2014. All violations from the pre-opening inspection have been corrected. No new violations observed. Facility is not yet in operation.
No violation noted during this evaluation. | 07/29/2014 | Routine | |
Complete cleaning of all surfaces prior to opening.
- Person in Charge
Observation: There is no Hampton Certified Food Manager
Correction: Register certificate
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Personal beverages were improperly stored
Correction: Properly store all personal beverages below food contact surfaces and they should have a lid
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the refrigeration units.
Correction: 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.
- Warewash Machine, Data Plate Operating Specifications
Observation: There is no data plate on the warewashing machine.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sinks was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (corrected on site)
Observation: There was no covered trash can in ladies restroom
Correction: Provide
- Outer Openings - Protected
Observation: The back door has a gap at the bottom of the door
Correction: Install weather stripping at bottom of back door to prevent entrance of pests and insects
- Handwashing Cleanser - Availability (corrected on site)
Observation: There was no hand soap provided at restroom handsink
Correction: Provide
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07/24/2014 | Pre-Opening | |
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