All food temperatures observed are internal unless otherwise noted. 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 including cleaning and maintenance of equipment and physical structures. Refer to last routine evaluation conducted regarding GRP's.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing sink is blocked, preventing access by employees for easy handwashing.
Correction: Remove the items preventing its use.
- Critical: Toxics - Restricted Use Pesticides - Criteria* (corrected on site)
Observation: Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides. Found a can of Raid in the kitchen.
Correction: Utilize restricted use pesticides that meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides
|
03/09/2016 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Seed sprouts cold holding at improper temperatures (49-50°F)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discussed time as a public health control as well as placing ice in the make table to help cool the product down.
|
06/04/2015 | Risk Factor | |
All temperatures taken internally.
- Food - Miscellaneous Sources of Contamination
Observation: Cooking spices and dried anchovies were observed uncovered.
Correction: Protect food from miscellaneous sources of contamination.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The mop sink and hand sink in teh kitchen 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following has accumulations of grime and debris:
>>cooking oil bottles soiled
>>containers for salt, sugar, anchovies, and spices soiled.
>> refrigerator handles soiled.
>> freezer door 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.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the kitchen is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the hand sink in the bar area.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls and ceilings in need of cleaning throughout.
Correction: Clean as needed.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Chlorine levels in the 3-compartment sink exceeded 200ppm.
Correction: Test the sanitizer levels each time.
|
01/22/2015 | Routine | |
- 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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Ice scoop stored on top of the ice in the ice machine. Ensure ice scoop handle does not touch the ice.
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*
Observation: Bean sprouts cold holding at improper temperatures. Bean sprouts stored in water at the make table were cold holding at 45F.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to the reach-in coolers are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment and Utensils - Good Repair and Calibration (corrected on site)
Observation: Knife handles on two knives and a metal strainer were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Items were voluntarily discarded.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of thefollowing has accumulations of grime and debris:
>>soiled gaskets
>>Cooking oil bottles are soiled.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory
Observation: The hand sink in the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Approximately one inch gap at the top of the screen door.
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.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the kitchen
Correction: 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.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Sign missing at the kitchen hand sink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the entire kitchen. 20 ft candles noted in all areas of the kitchen except near the stove, light meter was reading 10ft candles
Correction: 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
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer in 3-comp sink is greater than 400ppm.
Correction: Utilize only @sanitizing agent@ that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Vitamins stored on the beer cooler at the bar.
Correction: Allow only those medicines that are necessary for the health of employees to be stored in the establishment.
|
08/07/2014 | Routine | |
All temperatures are internal unless otherwise noted.
- Person in Charge (corrected on site)
Observation: A customer was observed walking behind the bar and preparing a beverage for themselves and partially entering the kitchen.
Correction: Only food service employee's are to be in the bar/food prep area.
- Equipment - Good Repair and Proper Adjustment
Observation: The wooden surfaces of the trays which are used to serve hot skillets to customers are damaged.
Correction: Replace. All equipment must be durable, smooth, easy to clean and non absorbable.
- Equipment - Cutting Surfaces (repeated violation)
Observation: There are multiple cutting boards that are heavily scored and stained.
Correction: Resurface or replace.
- Non-Food Contact Surfaces (repeated violation)
Observation: >> The cart adjacent to the stove has a heavy accumulation of grease.
>> The interior of the bulk ice machine is dirty.
Correction: Clean.
- Light Bulbs Protective Shielding
Observation: The up right freezer light shielding is missing.
Correction: Replace shielding or install a shatter proof light bulb.
- Handwashing Cleanser - Availability
Observation: The back handwashing sink does not have any soap.
Correction: Provide soap.
- Physical Facilities in Good Repair (repeated violation)
Observation: >> The floor grout has eroded in the food prep area.
>> There are mutliple stained ceiling tiles in the back hall way.
Correction: 1) Re-grout.
2) Replace ceiling tiles.
|
02/21/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Wood, Use Limitation (repeated violation)
Observation: There are multiple wood cutting boards that are heavily scored
Correction: Replace. All equipment must be durable, smooth, easy to clean and non absorbable.
- Equipment - Cutting Surfaces (repeated violation)
Observation: There are multiple plastic cutting boards that are heavily scored and stained.
Correction: Resurface or replace.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: There are multiple single use articles being re-used in the facility.
Correction: Replace. Single use articles are to be used one time and discarded.
- Non-Food Contact Surfaces
Observation: 1) The interior of the homestyle freezer has a heavy accumulation of old food and grime on its surfaces.
2) The cart adjacent to the oven has excessive accumulation of grease and old food.
Correction: Clean.
- Critical: Handwashing Lavatory* (corrected on site)
Observation: The handwashing sink in the food prep area is blocked my multiple containers.
Correction: Remove containers. Handwashing sinks must be accessible at all times.
- Light Bulbs Protective Shielding
Observation: The light shield in the dry store room is missing.
Correction: Replace.
- Physical Facilities in Good Repair (repeated violation)
Observation: There are multiple stained ceiling tiles over the hallway outside the washroom.
Correction: Replace.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor area under multiple pieces of equipment is dirty.
Correction: Clean.
|
11/29/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Wood, Use Limitation (repeated violation)
Observation: There are multiple wooden cutting boards in use.
Correction: Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The red cutting boards are heavily scored and stained.
Correction: Resurface or replace. All food contact surfaces must be smooth, easy to clean, and non absorbable.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Cardboard egg crates are being used at the grill to rest cooking utensils.
Correction: Replace with equipment that is durable, smooth, easy to clean, and non absorbable.
- Non-Food Contact Surfaces
Observation: The drip tray of the grill has a heavy accumulation of carbon and old food.
Correction: Clean drip pan once a day or as needed.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean bowls were observed above the 3 compartment sink stored with their food-contact surfaces facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Physical Facilities in Good Repair
Observation: The ceiling tiles in the back hall way are stained.
Correction: Replace.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The wall behind the char grill is dirty.
The floor between the wall and oven is dirty.
Correction: Clean.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: A can of butane fuel is being stored with cans of soda.
Correction: Store toxic chemicals away from food and food service equipment.
|
08/24/2012 | Routine | |
- Utensils - In-Use - Between-Use Storage
Observation: The serving utensil in the large bag of rice was found being stored with it's handle directly on it's contents.
Correction: In use utensils should be stored with their handles up above the product they are being stored in.
- Cloths - Wiping Cloths - Use Limitation
Observation: The chemical sanitizing bucket with wiping cloths is being stored on the floor in front of the grill.
Correction: Store of the ground to prevent contamination.
- Wood, Use Limitation
Observation: There are multiple wooden utensils, cutting boards, and 1 basket being used for food preparation and storage.
Correction: Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3 compartment sink is not sealed to the wall.
Correction: Seal.
- Equipment - Good Repair and Proper Adjustment
Observation: The portable fan being used in the food prep area is missing it's front vent cover
The plastic spatula being used at the stove top is severely damaged.
Correction: Replace/repair.
- Equipment - Cutting Surfaces
Observation: Multiple cutting boards are heavily scored and stained.
Correction: Resurface or replace.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: There are multiple single service items being re-used in the facility.
Correction: Replace with equipment that is durable, smooth, easy to clean, and non-abosrbant. Single use items should be used one time only.
- Non-Food Contact Surfaces
Observation: The following has excessive accumulation of old food particles:
>> The interior of the upright freezer.
>> The reach in of the make table.
>> The interior of the chest freezer.
Correction: Clean.
- Kitchenware and Tableware
Observation: Multiple cooking utensils at the cook line prep table are being stored with their food/lip contact surfaces exposed.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The kitchen handwashing sink was used to store multiple items and was being blocked by two 5 gallon buckets.
Correction: Handwashing sinks should be accessible at all times and should be used for handwashing only.
- Mops - Drying Mops
Observation: Mops that are not in use are not hung to dry.
Correction: Mops should be freely hung so they are allowed to air dry when they aren't being used.
|
05/30/2012 | Routine | |
All food temperatures are internal.
- Person in Charge
Observation: The certified food manager certificate has expired.
Correction: Bring or mail the old certificate and ten dollars to the environmental health office at 1320 Lasalle Ave. Hampton VA, 23669.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Margarine container was observed reused for the storage of bean paste
Correction: Discontinue the reuse of manufacturer containers for bean paste storage. Provide approved reusable food storage containers designed for your food storage needs.
- Non-Food Contact Surfaces
Observation: The following non-food contact surfaces need cleaning:
- shelf storing bowls
- roller cart near stove
Correction: Clean.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand sink in the men's room.
Correction: Hand soap must be provided at all hand sinks to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities in Good Repair
Observation: The ceiling tile in the dry store room is not installed.
Correction: Install the ceiling tile.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities are in need of cleaning:
- wall near mop sink
- wall behind the table with the cutting board.
Correction: Clean.
- Toxics - Presence and Use Restriction (corrected on site) (repeated violation)
Observation: Observed home use pesticide behind the bar.
Correction: Only state licensed pest controllers are permitted to use pesticide in a food facility.
|
02/09/2012 | Routine | |
All food temperatures are internal.
In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment
.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed multiple food items left uncovered in the reach in cooler.
Correction: Store food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage
Observation: Spoon was stored in standing water.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The bottom vent cover of the upright freezer is loose.
Correction: Install the vent cover correctly.
- Non-Food Contact Surfaces
Observation: The interior of the upright freezer needs cleaning.
Correction: clean
- Critical: Handwashing - Using a Handwashing Lavatory* (repeated violation)
Observation: The hand sink is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the basket preventing its use.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The waste oil container is stored on absorbent material.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted at the make table and at the cook line.
Correction: In the event of a change in ownership 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
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light were noted in the rest rooms.
Correction: Install all of the light bulbs in the rest rooms.
- Ventilation - Mechanical Ventilation (repeated violation)
Observation: The hood vent was turned off at the beginning of the inspection.
Correction: Ensure the hood remains on while cook line equipment is in use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical facilities need cleaning:
- ceiling tiles at the back door
- floor around grease trap
Correction: clean.
- Toxics - Presence and Use Restriction
Observation: Facility is storing multiple different home use pesticides.
Correction: Only state licensed pest controllers are permitted to apply pesticides in a food facility.
|
09/28/2011 | Routine | |
All food temperatures are internal.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: An employee's coffee was stored on the make table.
Correction: Store personal beverages in a manner in which they cannot potentially contaminate food, food contact surfaces, or single service items.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Facility is re-using soft plastic margarine containers for storage of food.
Correction: Discard soft plastic containers when the original contents have been used. Use only approved smooth, durable, easily cleanable, and nonabsorbent containers.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces need cleaning:
- soap dispensor
- fan
- grilll drip tray
Correction: Clean.
- Outer Openings - Protected (corrected on site)
Observation: The front door was propped open at the time of arrival for the inspection.
Correction: Keep all opening closed when they are not in use to keep unwanted pests out.
- Lighting, Intensity (repeated violation)
Observation: The mens and women's rest-room have burned out light bulbs.
Correction: Replace.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities need cleaning:
-The floor under the cook line
- the wall around the hand and mop sinks
Correction: Clean.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: The hand sink needs cleaning.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
|
03/22/2011 | Routine | |
All food temperatures are internal.
2011 permit issued, post in public view
Reviewed emergency hazards and employee health.
- Food Storage Containers - Identified with Common Name of Food
Observation: Spices near the stove were not labeled.
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.
- Food Contact Surfaces - Cleanability*
Observation: One of the seasoning cups is badly broken.
Correction: Replace with a smooth, durable, easily cleanable, and nonabsorbent container.
- Temperature Measuring Devices (corrected on site)
Observation: The thermometer in the prep unit was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The 2 door reach in refrigerator has a split gasket.
Correction: Replace.
- Non-Food Contact Surfaces (repeated violation)
Observation: The grill drip tray needs cleaning.
Correction: Clean.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the aprons preventing its use.
- Lighting, Intensity
Observation: Hood lights were turned off at the time of inspection.
Correction: Ensure if the equipment is on under the hood that the hood lights also remain on.
- Ventilation - Mechanical Ventilation (repeated violation)
Observation: The vent hood was turned off at the time of inspection.
Correction: The hood vent must remain on if equipment underneath it is in operation.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities need cleaning:
- wall at the hand sink
- wall at and under the 3 vat sink
- floor under the cook line
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.
|
12/20/2010 | Routine | |
All food temperatures are internal.
Reviewed emergency hazards.
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (repeated violation)
Observation: A bowl was used to dispense bone soup allowing for a bare hand contact surface to come in contact with food item(s).
Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Facility does not have a tip sensitive food thermometer.
Correction: Provide a food sensitive food thermometer. A digital thermometer will satisfy this requirement.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the make table is 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 board to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Soft plastic tofu container was reused for the storage of bone soup.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces need cleaning:
- Interior of the fryer cabinets
- top of the upright freezer
- Grill/stove drip trays
- exterior of the stove
Correction: clean.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Light Bulbs Protective Shielding
Observation: Light bulb in the upright freezer is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity (repeated violation)
Observation: Light bulbs are burned out in both rest-rooms.
Correction: Replace the light bulbs.
- Ventilation - Mechanical Ventilation (repeated violation)
Observation: The vent hood was turned off at the time of inspection.
Correction: The hood vent must remain on if equipment underneath it is in operation.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor under the cook line needs cleaning.
Correction: Clean.
|
09/02/2010 | Routine | |
Restaurant representatives - add corrected or new information about Sami's Bar And Grill, 1507 Big Bethel Rd. 600, Hampton, VA 23666 »