Legends at the Woodlands, 9 Woodland Rd., Hampton, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
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July 31, 2009 | Routine | - | - | Details / Comments |
|
April 22, 2009 | Routine | 3 | 11 | Details / Comments |
|
January 12, 2009 | Routine | - | - | Details / Comments |
|
August 12, 2008 | Routine | - | - | Details / Comments |
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April 16, 2008 | Routine | 0 | 3 | Details / Comments |
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March 12, 2008 | Routine | 0 | 3 | Details / Comments |
July 31, 2009 (Routine)
Violations:
- 0160 - Corrected During Inspection Critical Employee began to put on single-use gloves without washing hands first.
Corrected. Wash hands prior to putting on gloves. Also, hands shall be washed for 20 seconds. - 0690 - Bacon on table not stored protected.
Maintain food protected during preparation since flies are present in the kitchen. - 0820 A 2 - Corrected During Inspection Critical Shell eggs in container at grill line at 67*.
Shell eggs were not stored adequately in ice bath (ice and water only covered half of the container). Eggs were discarded. Cold hold potentially hazardous foods at or below 41*. - 1320 - Repeat Thermometers not provided in:-low boy-small display refrigerator
Provide thermometers inside these units at the FRONT by the door and lid to the units. - 1580 - Repeat At least one cutting board is heavily scratched and scored.
Replace to provide a smooth and easily cleanable surface. - 1690 - Repeat The pressure during the final rinse is above 25 psi.
Ensure the unit is operating properly or that the gauge is accurate/calibrated. During the final rinse, the pressure should be 15-25 psi. - 1900 - Critical Repeat Dishes not reaching required 160* during final rinse--maximum registering thermometer inside the unit observed at 154*. (See 12 VAC 5-421-1680)
Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces. - 3030 - Paper towels not provided at front handsink.
Corrected. Ensure handsinks are stocked with a supply of paper towels. - 3170 - Wall right of the beverage dispenser torn or in poor repair.
Repair to provide a smooth, non-absorbent, and easily cleanable surface - 3180 - Minimal debris observed on floor below the cookline.
Clean. - 3180 - Ice build-up observed on floor in the walk-in cooler.
Remove ice. Ensure unit is operating properly (and not leaking). - 3270 - Flies present in the kitchen.
Use approved methods to control pests.
All food temperatures observed were internal.
April 22, 2009 (Routine)
Violations:
- 0060 - Critical Employees are not being properly trained on how to properly cool potentially hazardous foods (phfs).
Certified Food Manager not on duty at time of evaluation and sausage and sausage gravy were not cooling properly. Employee was not knowledgeable on cooling methods and cooling time and temperature standards. EHS to provide information on cooling upon report delivery. - 0800 - Corrected During Inspection Critical Sausage gravy prepared earlier in the day and stored in the walk-in cooler was noted not being adequately cooled to prevent the growth of harmful bacteria.
Advised to discard the gravy. Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. EHS to provide fact sheet on effective cooling methods. - 0810 - Corrected During Inspection The methods used for cooling sausages were not adequate; observed sausage that had been cooked prior to EHS arrival stacked in a sealed zip lock bag and stored in the low boy.
Corrected by removing sausages from the bag, placing in a a pan in a single layer and stored, UNCOVERED, in the walk-ij cooler. Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. - 1320 - Thermometer not observed:-inside the low boy cooler-inside the display refrigerator (on top of ice machine)
Provide thermometers inside these units closest to the door/lid where the temperature may be easily monitored. - 1510 - The person in charge could not provide a food temperature measuring device.
Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. At least one of the food thermometers shall be tip sensitive to measure internal temperatures of thin-massed, patty-like foods; a digital thermometer is sufficient. - 1570 - Interior surface of the chest freezer (currently being defrosted) are corroded.
Resurface/paint the interior to provide a smooth, easily cleanable, and non-absorbent. - 1580 - Multiple small cutting boards stored at the make table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1800 - The non-food contact surfaces are not clean:-red liner lining the table/cart to the right of the fryer-top of the dish machine (mineral deposits/scale)
Clean these surfaces. - 2000 - Drawer insert and drawer to prep table stored on the floor.
Store the drawer and insert elevated up off the floor or remove it from the premises if no longer used or necessary. - 2000 - Corrected During Inspection Food boats not stored protected.
Corrected. Store single-service protected by inverting. - 2790 - The keg cooler is stored on top styrofoam packaging.
Remove the styrofoam since it is not durable and washable. If material is needed to support the cooler, provide approved material that is smooth, easily cleanable, and non-absorbent. - 2830 - Small area of the floor-wall juncture is not sealed below the cooking equipment.
Properly seal. - 2930 - Corrected During Inspection The back door was propped open.
Corrected by closing. Maintain outer openings closed unless adequate protection is in place (e.g. air curtain, screen door) to prevent pest entry. - 3180 - Repeat Minimal debris noted on the floor below or around:-the grill-beverage dispenser-the side of the low boy-ice machine
Maintain the floors clean. - 3340 - Corrected During Inspection Critical 409 spray cleaner improperly stored on steam table.
Corrected by relocation. Store chemicals physically separate from food, utensils, equipment, linens, and single-service to prevent accidental contamination.
Food temperatures observed were internal temperatures.
Typed-written report not provided at time of evaluation due to time constraints. Report to be delivered Thursday or Friday morning.
January 12, 2009 (Routine)
Violations:
- 0070 - Repeat Operator has completed CFM course but has not registered cerfificate with city of Hampton.
Bring certificate and $10 to Hampton Health Dept to get City of Hampton CFM certificate. - 0820 A 2 - Corrected During Inspection Critical Potentially hazardous foods in coke display are not being maintained at or below 41F. Gravy, chicken salad, and BBQ were 45F, 45F, and 47F respectively.
Have unit repaired so that all PHF foods are maintained at or below 41F as verified by internal thermomter. In the meantime move items to a refrigeration unit where they will be properly maintained. - 0830 - Corrected During Inspection Critical Sliced turkey not properly date labeled.
Turkey was date labeled with 12/10 but employee stated turkey had been frozen. If deli meat is to be frozen it must be marked with a freeze date and thaw date. - 1100 - Clear plastic ice scoop and lid on rail line are cracked and as a result no longer easily cleanable.
Replace items. - 1580 - The cutting board at the prep unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1690 - Repeat The pressure gauge for the high temperature warewash machine was above 25 PSI.
Have gauge or pressure fixed to ensure PSI is in acceptable range of 15-25 PSI per manufacturer specifications. - 1770 B - Corrected During Inspection Scoop in utensil drawer had food debris.
Clean and sanitize scoop. - 1800 - The following non-food contact surfaces are in need of cleaning:-exterior of blender-utensil storage bin-lowest back wire rack level
Clean and maintain - 1900 - Corrected During Inspection Critical Dishes not reaching required temperature of 160 F as required when tested with a maximum registering thermometer, the max temp recorded was 154 F after multiple runs. (REPEAT)
Switched dish machine to cycle 4 and maximum registering thermometer recorded 161 F. Advised operator to maintain dish machine on cycle 4 . - 2970 - Exterior driving surfaces are not draining properly-pot holes.
Repair driving surfaces so they drain. Pooled water on exterior walking and driving surfaces may attract rodent and breed insects. - 3080 - Light bulbs burned out in walk-in refrigerator.
Replace light bulbs to meet lighting requirements of 10fc in walk-in refrigerators. - 3170 - The following areas of the physical facility are in need of repair.:-paint peeled off wall beside back door-wall to the left of prep unit (paint deteriorated, missing)
All areas of the physical facility must meet the standards of smooth, non-absorbent, durable and easily cleanable. - 3180 - The following areas of the phyiscal facility are in need of cleaning:-minor cleaning on floor below equipment throughout---particularly below oven and ice machine-wall splatter back door-wall behind cookline
Clean and maintain areas of the physical facility. - 3300 - Corrected During Inspection Various unnecessary items stored in kitchen area.
Decorations and other items were moved to acceptable location..
Continue to stress proper handwashing.
All temperatures are internal unless otherwise noted.
August 12, 2008 (Routine)
Violations:
- 0070 - Repeat The facility does not currently have a certifed food manager.
The operator is currently enrolled in CFM class-upon successful completion of course bring certificate and $10 to health dept to get City of Hampton CFM certificate. - 0160 - Corrected During Inspection Critical Employee failed to wash hands before donning single service gloves.
Hands must always be washed before putting on single service gloves. - 0550 - Scoop stored improperly in sugar and side ice bin beside golf course
Store scoop with handle up and out of product to prevent contamination from hands. - 0610 - Onions stored on floor in walk-in cooler and boxes with crossiants stored on floor in walk-in freezer.
Store all food at least 6 inches above the floor. - 0650 - Apples not protected from contamination while on display at front counter.
Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination. - 0820 A 2 - Corrected During Inspection Critical -cole slaw used for hot dog topping stored beside grill in ice had an internal temp of 56F
Cole slaw set out at noon and to be discarded by 4 PM. Suggest keeping coleslay in prep unit or using time as a control. - 0820 A 2 - Corrected During Inspection Critical -butter sitting out at customer self service line with jellies had an internal temp of 73
Butter discarded. Maintain butter at or below 41F or use time as a control. - 0820 A 2 - Critical The following items were cold holding at improper temperatures:-potentially hazardous items in the lower portion of the prep refrigerator were cold holding between 46-48F.
Repair unit so that PHF items are maintained at or below 41F - 1680 - Critical Heat sanitizing dish machine was not reaching required temps-digital display did not read 180F and maximum registering thermomter recorded 150F after several cycles.
Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. EHS to follow up. - 1690 - During the dish cycle the pressure gauge did not move.
Repair dish machine-pressure should read between 20-25 PSI. - 1750 - Manufacturer cream puff container observed reused for the storage of brown sugar.
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 2000 C - Corrected During Inspection Single service "boats" stored with food contact surface up.
Invert single service items when stored to protect food contact surface from contamination. - 2000 C - Coffee stirrers not protected
Individually wrap or dispense coffee stirrers so they are protected from contamination. - 2650 - Back handsink does not have waste receptacle for disposable paper towels in immediate vicinity.
Provide waste receptacle for the disposal of paper towels in the immediate vicinity of handsink. - 3030 - Paper towels for hand drying were not provided at either of the kitchen handsinks.
Provide paper towels for hand drying at all times. - 3170 - Repeat The following areas of the physical facility were in need of repair:-drain cover below ice machine wasn't in place-hole in wall below front handsink-few small holes in the back side wall
Repair all areas of the physical facility so that they meet the standards of smooth, non-absorbent, easily cleanable or durable. - 3270 - Rodent droppings found on floor in several locations throughout facility.
Use approved methods to control pests.
Report not delivered at the time of inspection, report to be delivered and reviewed on next business day with operator.
EHS to follow-up on dish machine and lower prep unit.
April 16, 2008 (Routine)
Violations:
- 0070 - Facility does not currently have certified food manager.
Operator is going to take the class offered by adult education in Hampton this June. - 2000 - Coffee filters not stored protected
Protect coffee filters when stored with plastic, container, etc. - 3170 - Repeat Small holes in wall.
Fill
Operator was taking CFM course online but did not like the lack of interaction and is going to sign up for the hampton adult education class held in June.
Area of floor has been repaired, work being done on beverage station during inspection.
Insect repellant may be stored in the facility as long as it is separated from food service items.
Beverages may not be stored on top of microwaves, ice machines, dish machines, refrigerators, etc.
Issued 2008 permit and reviewed imminent health hazards and employee health.
March 12, 2008 (Routine)
Violations:
- 3080 - Lighting must be increased inside walk-ins to a minimum of 10 foot candles in all areas.
Increase wattage of bulbs. - 3170 - The following areas of the physical facility are in need of repair:-several small holes in the wall throughout facility-area of floor tile damaged near golf-course take-out window-paint on wall needs touch-up beside sandwhich station-base molding around area of damaged floor tile by golf course window is also damaged
Repair areas so that all surfaces meet the standards of smooth non-absorbent, easily cleanable, and durable. - 3180 - General cleaning needed throughout facility.
They are in the process of cleaning and have made significant progress. Finish up with the facility.
Owner/operator is signed up for CFM class.
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