All Temperatures were taken internally unless otherwise noted.
- 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: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in the undercounter refrigerator was cold holding at improper temperatures:
>> Fish 45*F-47*F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Or remove large boxes to allow the proper air circulation. EHS rechecked the temperature after the boxes was moved and it was measured at 39*F.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the floor is not corrosion resistant, nonabsorbent, and/or smooth. Card board is being used to cover the floor behind the deep fat fryer.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Discontinue the use of cardboard in this manner.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- 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. Employee was observed only washing equipment after use.
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.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the rest-room.
Correction: 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
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor behind the deep fat fryer is noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
03/31/2016 | Routine | |
All food temperatures taken were internal unless otherwise noted.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Box of yams stored on the floor or less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shrimp *46F cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) crab cakes on a shell in the refrigeration unit were not properly dated for disposition.
Correction: 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 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the cardboard was not corrosion resistant, nonabsorbent, and/or smooth.Cardboard was used as a liner on the floor and on shelves throughout the facility.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a condition that prevents necessary maintenance and easy cleaning:
>>Unsealed wooden shelf in backroom.
Correction: Repair all equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment had accumulations of grime and debris:
>>Filters underneath the exhaust hood were dripping grease
>>Gaskets were soiled on refrigeration units
>>Exterior of multiple food container were soiled
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- 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: colanders ,bowls and food storage containers
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.
- Equipment and Utensils, Air-Drying Required
Observation: Food equipment was found stacked while wet after cleaning .
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
Observation: Laptop computer blocked handsink. Employees unable to wash hands in handsink.
Correction: Remove computer laptop. from handsink
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen
Correction: 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
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures were not maintained in good repair
Correction:
>>Walls in a few areas were unsealed.
>> Ceiling tiles were stained and damaged in certain areas
>>Floor tiles were damaged or missing in a places.
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03/23/2015 | Routine | |
All temperatures taken are internal unless otherwise noted
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers.Containers of food were not labeled in English
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Thawing
Observation: Improper methods used to thaw seafood. Water was not running sufficiently to thaw fish correctly.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) shrimp and crab in the walk-in refrigeration unit were not properly dated for disposition.
Correction: 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 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) crab and shrimp in the refrigeration unit were not labeled with a ""consume by"" date.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard was used as a liner on shelves and on the floor.Cardboard is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Torn gasket was observed in a state of disrepair and damaged on front worktable.
Correction: Repair the gasket to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Interior of ice machine was soiled.
Correction: Clean and sanitize containers when empty to prevent cross-contamination.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>> Filters underneath the exhaust hood were soiled
>>Crab seasoning and other spice containers were soiled
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Food contact surfaces of food equipment was observed washed incorrectly.Soap and sanitizer were not utilized.
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the front was being used as a dump station.
>>Employees washed hands in three compartment sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures were not maintained in good repair
>>Missing a few floor tiles throughout the facility
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning:
>>Walls throughout the facility were soiled with splattered food.
>>Floors underneath the exhaust hood and between stove were soiled.
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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08/28/2014 | Routine | |
- Person in Charge
Observation: There is no Hampton certified food manager
Correction: Bring certificate to this office and register
- Hands - Where to Wash
Observation: Employee washing hands in 3 compartment sink. Pans stored in handsink
Correction: Remove pans from handsink and use the handsink to wash hands. 3 compartment sink is for washing, rinsing and sanitizing dishes
- Food Storage Containers - Identified with Common Name of Food
Observation: Unidentified food container
Correction: Label as to contents
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Bag of onions stored on kitchen floor
Correction: Store a minimum of 6 inches off the floor
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Torn gasket on refrigerator in back room
Correction: Repair/replace
- Non-Food Contact Surfaces
Observation: Outer shell of microwave dirty
Correction: Clean and maintain
- Lighting, Intensity
Observation: One light burned out
Correction: Replace bulb
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under 3 compartment sink dirty
Correction: Clean and maintain
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10/18/2013 | Routine | |
All temperatures are internal unless otherwise noted.
Reminder permit expires 12/31/12, renew.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Chicken stored above fish in 2 door glass fridge.
Correction: Store chicken below or on the same shelf as fish, never store above.
- Food Storage Containers - Identified with Common Name of Food
Observation: Blue food bins not labeled in dry storage.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Multiple tables lined with card board and paper.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>front plate cover missing ice machine
>>gasket torn walk-in fridge
>>racks rusting snapple fridge
>>gasket torn 3 door mini fridge
Correction: repair
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>old labels on plastic containers
>>multiple door gaskets fridge and freezer units
Correction: clean
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Lighting, Intensity (repeated violation)
Observation: light out following locations
>>dry storage
>>over 2 door glass fridge
Correction: repair/replace
- Physical Facilities in Good Repair
Observation: following in need of repair
>>floor damaged under stove
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>wall behind scaling 3-vat
Correction: clean
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11/16/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Temperature Measuring Devices
Observation: No thermometer in 2 door glass fridge.
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need to repair
>>gasket torn 3 door mini fridge
>>gasket torn chest freezer
>>racks peeling rusted snapple fridge
Correction: repair
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>gasket walk-in cooler
>>racks 2 door glass fridge
Correction: clean
- Toilet Rooms - Enclosed
Observation: Self-closure employee rest-room broke.
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Outer Openings - Protected
Observation: Front left side door screen torn.
Correction: 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>ceiling around vent employee rest-room
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: following in need of cleaning
>>floor behind cookline
Correction: clean
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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08/07/2012 | Routine | |
All temperatures are internal unless otherwise noted
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Onions on floor front of walk in
Correction: Store a minimum of 6 inches off of floor
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The following surface were not properly sealed
>>Shelves dry storage
>>Shelf employee restroom
Correction: Seal shelves to make them smooth, non porous and easily cleanable
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following areas were observed in poor repair
>>Racks Snapple fridge rusting
>>3 door fridge gasket
Correction: Repair/replace
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Employee observed not sanitizing dishes after cleaning
Correction: Properly clean dishes by wash, rinse and SANITIZING.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following were found to be dirty
>>Gasket reach in fridge
>>Rack of dish sink
>>Old labels on plastic containers
>>Racks 2 door True fridge
>>Hood and hood filters
Correction: Clean and maintain
- Light Bulbs Protective Shielding
Observation: Light front of walk in is not shielded or shatter proof
Correction: Replace light with shatter proof bulb or properly shield
- Lighting, Intensity
Observation: Ceiling light out front top of 2 door fridge
Correction: Replace
- Physical Facilities in Good Repair (repeated violation)
Observation: The following areas were found to be in poor repair
>>Floor tiles around employee restroom cracked/broken
Correction: Repair/replace
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Scaling 3 vat wall dirty
Correction: Clean and maintain
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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05/01/2012 | Routine | |
All temperatures are internal unless otherwise noted
- Gloves - Use Limitation
Observation: Plastic gloves saved for reuse
Correction: Plastic gloves are to thrown out after first use. Do not save for reuse
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard and paper towels used to line cooking surfaces right of fryers
Correction: Do not use cardboard or paper towels to line cooking surfaces
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Shelves dry storage and wood shelves by back door are not smooth and easily cleanable
Correction: Resurface/paint shelves to make them smooth durable and easily cleanable
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following items were found to be in poor repair
>>Self closer broke employee restroom
>>Front cover missing ice machine
>>Snapple fridge racks rusting
>>Racks right of two door glass True rusted
>>Gasket torn 3 door mini
Correction: Repair/replace
- Non-Food Contact Surfaces (repeated violation)
Observation: The following were found to be dirty
>>Wood shelving walk in fridge
>>Multiple gaskets
>>Old labels present on plastic food containers
>>Hood filters
Correction: Clean and maintain
- Plumbing System Maintained in Good Repair
Observation: Faucet leaking public restroom sink
Correction: Repair
- Indoor Areas - Surface Characteristics
Observation: Ceiling tiles dry storage not smooth and easily cleanable
Correction: Replace with tiles that are non porous, smooth and easily cleanable. (Vinyl faced gypsum board)
- Physical Facilities in Good Repair (repeated violation)
Observation: The following areas were found to be in poor repair
>>Floor tiles damaged around toilet base employee restroom
Correction: Repair/replace
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following were found to be dirty
>>Wall dirty behind 3 vat used for scaling
>>Floor under deep fryers
Correction: Clean and maintain
|
01/17/2012 | Routine | |
All temperatures are internal unless otherwise noted
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on floor of walk in freezer
Correction: Elevate to at least 6 inches off of floor
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Wood shelving dry storage and employee restroom not smooth and easily cleanable
Correction: Resurface and paint with latex or polyurethane paint to make it smooth and easily cleanable
- Equipment - Good Repair and Proper Adjustment
Observation: Gasket torn 3 door mini
Correction: Replace
- Non-Food Contact Surfaces (repeated violation)
Observation: The following were found to be dirty
>>Hood filters
>>Old labels still on plastic containers
>> Racks over scaling 3 vat
>>Gasket moldy walk in fridge
Correction: Clean and maintain
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Faucet leaking 3 vat
Correction: Repair
- Lighting, Intensity
Observation: Lights out kitchen
Correction: Repair/replace
- Physical Facilities in Good Repair (repeated violation)
Observation: The following areas were found in poor repair
>>Floor tile missing around employee restroom
>>Floor tiles damaged/missing under stove
>>Floor tiles heavily stained under both 3 vat
Correction: Repair
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall dirty 3 vat behind scaling 3 vat
Correction: Clean
|
10/07/2011 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Employee drink stored next to breading station
Correction: Store drinks at lower level than food
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food on floor front of walk in
Correction: Store all food items a minimum of 6 inches off of floor
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) cole slaw in the refrigeration unit is not properly dated for disposition.
Correction: 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 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Shelving dry storage not smooth and easily cleanable
Correction: Paint
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Wood shelving behind walk in not smooth and easily cleanable
Correction: Paint
- Critical: Food Contact Surfaces - Cleanability*
Observation: Red handled tongs rusted
Correction: Discard
- Equipment - Cutting Surfaces
Observation: Large white cutting board heavily scratched/scored
Correction: Resurface or replace
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Ice machine plastic guard plate dirty
Correction: Clean and maintain
- Non-Food Contact Surfaces (repeated violation)
Observation: The following were observed dirty
>>Gasket walk in fridge
>>Racks left of two door glass fridge
>>Old labels on plastic containers
>>Chest freezer
>>Hood Filters
>>Gaskets 3 door mini
>>Rack mats dry storage
Correction: Clean and maintain
- Physical Facilities in Good Repair
Observation: Floor tile damaged front of cookline and toilet
Correction: Repair
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor dirty under 2 door glass and chest freezer
Correction: Clean and maintain
|
07/01/2011 | Routine | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Shelving dry storage not smooth and easily cleanable
Correction: Restore to smooth and easily cleanable
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard being used as mat under 3 compartment sink
Correction: Remove cardboard and replace with slip resistant mat
- Equipment and Utensils - Good Repair and Calibration
Observation: Food processor lid cracked
Correction: Replace
- Non-Food Contact Surfaces (repeated violation)
Observation: The following areas are in need of repair
>>Frigidaire base e dirty
>>Several gaskets multiple fridge/freezer units dirty
>>Hood filters Dirty
Correction: Clean and maintain
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single serve trays not inverted or covered
Correction: Invert to protect food contact surfaces
- Plumbing System Maintained in Good Repair
Observation: 3 vat faucet leaking
Correction: Repair
- Lighting, Intensity
Observation: Light out over 3 door mini
Correction: Repair/replace
- Physical Facilities in Good Repair
Observation: Floor tile damaged/missing under stove
Correction: Repair/replace
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor tile damaged around base of toilet in restroom
Correction: Repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under cookline dirty
Correction: Clean
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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03/21/2011 | Routine | |
All temperatures are internal unless otherwise noted.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: following food storage locations need corrected
>>food stored next to handsink kitchen
Correction: splash
>>food stored on floor in walk-in freezer
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Wood shelving dry storage not smooth and easily cleanable
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: following in need of repair
>>ice build-up walk-in freezer door
>>3 door mini gaskets torn
Correction: Repair
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Observed less then 50ppm.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: guard plate ice machine
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: following in need of cleaning
>>old labels observed on plastic food containers
>>hobart 2 door glass reach-in
>>drip tray stove
>>hobart 2 door room with walk-in gaskets dirty
Correction: Clean
- Physical Facilities in Good Repair
Observation: following in need of repair
>>floor tile damaged around employee rest-room toilet
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: following in need of cleaning
>>wall left of handsink kitchen
>>floor under ice machine
Correction: clean
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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12/10/2010 | Routine | |
Restaurant representatives - add corrected or new information about Ole Bay Sea Food, 3760 Kecoughtan Rd., Hampton, VA 23669 »