All food temperatures taken were internal. All potentially hazardous foods that require temperature/ or time control for safety should be at 41*F, or under a 4 hour time control policy where foods are discarded after the 4 hrs are up. The operator should have a written policy that states what foods are on time control and where they are located. Time tracking must be done on all foods that are on time control. Ex. Log Book- 9/29/2015 Chicken 9am, corned beef 11:20am (this is the time brought out and know that in 4 hrs this one should be replaced with a new one and discarded).
This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken (45-48*F) and corned beef (45*F) cold holding at improper temperatures on the make line refrigerated top.
Correction: Chicken is shallow container can't keep at proper cold holding temperatures, chicken was placed in a deeper pan. If placing the chicken in a deeper pan does not keep the chicken at 41*F, place chicken on a 4 hr time control policy and document times chicken is brought out. There is a 6 hr time control policy that can be used if chicken is kept under 70*F and temperatures are recorded in a log, contact inspector for more information. Corned beef is placed in individually portioned boats and can't keep at proper temperatures because they are stacked to high in container. Only fill container half way and keep lid on, or place on time control if this method does not keep corned beef cold.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes washed in three compartment sink. The sanitizer is dispensing at approximately 100 ppm, which is out of the required range of 150-400 ppm.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Dishes were resanitized and sanitizer was poured into the sink.
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09/29/2015 | Risk Factor | |
All food temperatures taken were internal.
Notes: The wall and ceiling above the oven is becoming soiled/stained. Clean this area and implement routine cleaning of this area.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Steak (48*F) and chicken (45*F) in individually portioned boats (cardboard containers) cold holding at improper temperatures. The steak and chicken were stacked too high in container.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discontinue over stacking steak and chicken product. Keep lids on these containers to help hold in the cold air.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Drink dispenser nozzles were starting to get a build up of grime and debris.
Correction: Clean the surface at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes washed in the three compartment sink were not sanitized due to the sanitizer not dispensing at correct concentrations (below 100 ppm).
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Rewash dishes once sanitizer dispenser is repaired. The inspector was able to get the sanitizer to dispense at the bare minimum acceptable concentration of 150 ppm when the dispenser tube is elevated. Elevate tube to dispense sanitizer and re-sanitize dishes. Continue to dispense sanitizer this way until it is dispensing at 150 ppm- 400 ppm without assistance. Always use test strips to ensure sanitizer is dispensing at correct concentration.
- Prohibitions (corrected on site)
Observation: Clean equipment/utensils were found stored immediately above and beside the kitchen trash can.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination. The trash can was moved to opposite wall away from clean dish rack and three compartment sink clean dish drain board.
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03/31/2015 | Routine | |
All food temperatures taken were internal. This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation. Facility is maintained in clean condition. Permit Issued for 2015.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Vegeatable slicer had pieces of tomatoes stuck in between the blades, it was already washed and hung up on the clean dish shelving unit.
Correction: Clean and sanitize these surfaces for food contact.
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11/24/2014 | Risk Factor | |
All food temperatures taken were internal.
- Person in Charge (corrected on site) (repeated violation)
Observation: Certified Food Manager certificate not posted in public view.
Correction: Post in public view. Correction Made: Certificate was placed on half wall at back counter during inspection.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the coca-cola display refrigerator.
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. Correction Made: Person in charge placed a thermometer in unit during inspection.
- Equipment - Fixed Equipment, Spacing or Sealing (corrected on site) (repeated violation)
Observation: The mop sink and back handsink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage. Correction Made: Person in charge sealed both sinks during inspection.
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07/14/2014 | Routine | |
All food temperatures taken were internal.
- Person in Charge (repeated violation)
Observation: Certified food manager (CFM) not available, or posted,
Correction: Obtain new CFM certificate.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink in middle kitchen and the mop sink are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Pans 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 (corrected on site)
Observation: Gloves observed stored next to handsink in the splash zone.
Correction: Store gloves away from sources of possible contamination.
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02/11/2014 | Routine | |
all food temperatures observed are internal.
2013 permit issued
- Person in Charge
Observation: Hampton certified food manager certificate not posted.
Correction: Post in public view.
- Person in Charge
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: Reheating for Hot Holding* (corrected on site)
Observation: The commercially prepared meatballs in saucewas not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria (observed in steam well 109, 117* and 135*).
Correction: Corrected by reheating to 202*. Ensure COMMERCIALLY prepared potentially hazardous foods that are reheated in a microwave for hot holding are reheated so that all parts of the food reach 135°F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. Advise staff to use a calibrated food thermometer to ensure product reaches 135* first heat or 165* reheat.
- Cooling Methods (corrected on site)
Observation: Portioned steak weighed earlier this morning and placed on bain improperly cooling.
Correction: Corrrected. Advised that the bain is not designed to cool potentially hazardous foods to 41* or below after preperation. Place a working amount on the bain and the remainder in the walk-in cooler for cooling. Suggested labeling the time it was weighed and placed on bain to ensure it is used or discarded within 4 hours from that time.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Egg and egg whites (44-45*), top stack of chicken (50*), and top stack of chicken teriyaki (45-52*) on left bain are cold holding at improper temepratures.
Correction: Corrected. Cold hold potentially hazardous foods at or below 41*. The bain may have been in defrost (measured ambient air at 48* and observed ambient go down to 30*). Advised staff to discontinue stacking the portioned steak and chicken too high in the food container. Top stack relocated to the walk-in cooler to cool back down to 41*.
- Temperature Measuring Devices
Observation: Thermometer not provided inside the display beverage refrigerator (storing dairy product).
Correction: Provide a thermometer inside the unit at the front by the door.
- Equipment and Utensils, Air-Drying Required
Observation: Food 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.
- Toxics - Separation of Toxics (corrected on site)
Observation: Tomatoes are being washed in the three compartment sink basin in which the automatic chemical feeder is installed.
Correction: Corrected. Advised to wash produce in the middle sink basin since there are no chemical feeder tubes installed to potentially contaminate. Sink was cleaned and sanitized and tomatoes relocated to the middle basin.
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02/21/2013 | Routine | |
Mop rack being installed.
Ensure paper towels are stocked at all hand sinks. dispenser company provided wrong type of paper towel for dispensers.
Discussed employee health policy.
A temporary permit to operate is issued and will expire in 30 days around Feb. 21st. A follow-up evaluation shall be conducted at that time.
- Lighting, Intensity
Observation: Lighting insufficient in the walk-in coolers.
Correction: Upgrade/increase lighting to overhead fluorescent lighting.
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01/25/2013 | Pre-Opening | |
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