University Cafe, I - 1040 Settlers Landing Rd., Hampton, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
August 03, 2009 | Routine | - | - | Details / Comments |
|
April 22, 2009 | Routine | - | - | Details / Comments |
|
January 06, 2009 | Routine | - | - | Details / Comments |
|
September 23, 2008 | Routine | 3 | 14 | Details / Comments |
|
June 25, 2008 | Follow-up | - | - | Details / Comments |
|
May 29, 2008 | Routine | 7 | 16 | Details / Comments |
|
January 15, 2008 | Routine | 4 | 12 | Details / Comments |
|
October 26, 2007 | Pre-Opening | 1 | 17 | Details / Comments |
August 03, 2009 (Routine)
Violations:
- 0810 - Repeat The methods used for cooling rice were not adequate--rice prepared last night at 45* in the walk-in 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. Cool food from 135-70* within 2 hours and from 70-41* within 4 hours. - 0830 - Corrected During Inspection Critical Repeat Open packages of ham and turkey in the refrigerator not labeled with a use-by date.
Corrected by discarding. Label ready-to-eat food with the use by date once the package has been opened or the food has been prepared for 7 days (day one is day food opened or prepared). - 1060 - Repeat Cardboard box used to store surplus food equipment.
Provide a durable, washable, multi-use container for storage. - 1150 - Repeat Cloth towel used to stabilize the cutting board.
Discontinue using the towel to stabilize the cutting board. Suggest using rubber shelf liner for this purpose. - 1320 - Repeat Thermometer not provided in the Whirlpool refrigerator.
Provide a thermometer inside the unit at the FRONT of the unit by the door. - 1570 - Corrected During Inspection Digital thermometer not working.
Replace the battery. - 1570 - Prep table shelf across from the stove is corroded.
Abrase and paint/resurface the shelf. - 1570 - Ice build-up on interior bottom of Hobart freezer.
Per operator, door gaskets on order to provide proper seal. - 1580 - Repeat The cutting board on the prep table 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. - 1730 - Spatula handle is in poor repair (melted).
Discard and replace the spatula. - 1790 - Repeat The interior surfaces of the microwave oven are not clean.
Clean. - 1800 - Repeat The non-food contact surfaces are not clean:-interior of cabinets at front area -can opener blade and holder-exterior of microwave on top of refrigerator-interior dessert case (not in operation--used for special events)-side of fryer-side of grill-stove drip tray
Maintain the food contact surfaces clean. - 3170 - Repeat The physical structures are in poor repair:-wall left of the grease trap damaged-cove moding not proper secured to wall right of handsink and mop sink-upper wall behind the three-compartment sink
Maintain the physical structures in good repair. - 3180 - Repeat The physical structures are not clean:-wall behind cookline prep table-wall around/below the three-compartment sink-floor around the oven-floor below back prep table-floor around grease trap-floor in mop closet
Maintain the physical structures clean. - 3220 - Corrected During Inspection Mop not hung up to air dry.
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. - 3280 - Dead roaches observed on the floor around equipment, particularly behind the homestyle refrigerator.
Clean to remove pests.
All food temperatures observed were internal.
No orders filled at time of evaluation.
Discussed breakfast menu. Per operator, eggs are made to guest's specification. Advised a consumer advisory is needed at the point where guests order--menu board, menu, posted at front counter, etc. Provided fact sheet on consumer advisory.
April 22, 2009 (Routine)
Violations:
- 0160 - Corrected During Inspection Critical Food employees failed to wash hands before putting on single use gloves.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. - 0800 - Critical Stock pot of collards in the walk-in cooler prepared last night observed at 50*.
Advised to discard the collards since the cooling time and temperature standards were not met. Potentially hazardous foods shall be cooled from 135*-70* within 2 hours and 70*-41* within 4 hours to prevent disease causing bacteria from growing into infectious levels. - 0810 - The methods used for cooling ox tails and curried chicken were not adequate.
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. - 0820 A 2 - Critical The following potentially hazardous foods (phfs) are cold holding at improper temperatures:-ox tails in walk-in 47*-curry chicken in walk-in 44-45*-shell eggs on prep table 59*-bacon on prep table 63*-chicken breasts in walk-in 56*
Cold hold phfs at or below 41*. Use proper cooling methods to cool phfs within time and temperature standards. Advised operator to cook bacon and use or discard the eggs within 4 hours from removal from refrigeration. Reminded operator that when using time as a control, the time shall be measured by using timers or other approved methods to track the time. Per operator, the chicken breasts were thawing this morning. Advised to place chicken in single layers and chill in freezer to reach 41* and operator did so. Review proper thawing methods with staff. - 0820 A 2 - Critical Chicken wings are hot holding at improper temperatures on the steam line (at or below 119*).
Hot hold chicken wings at least 135* OR use time as a control--discard wings that are remaining no more than 4 hours after cooking and track the time. - 0830 - Critical Repeat Open package of deli ham not labeled with a use-by date.
Label the use by date on the package for use within 7 days of opening (day one is day packaged opened). - 1060 - Cardboard box used to store surplus equipment.
Discontinue using cardboard for storage. Provide an approved washable container. - 1100 - Oven mitt(s) torn.
Discard and replace the oven mitt(s). - 1150 - Cloth towel used to stabilize the cutting board.
Discontinue using cloth since it is absorbent. Use approved material to stabilize the board such as rubber shelf liner. - 1320 - Thermometer not provided inside the Whirlpool refrigerator.
Provide a thermometer inside the unit. - 1580 - The cutting boards on the prep table shelf and cookline prep 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. - 1750 - Manufacturer containers are reused for storage.
Once the original contents of the containers have been discard, discontinue the reuse of manufacturer containers. Provide approved reusable food storage containers designed for your food storage needs. - 1770 B - Utensils in the utensil drawer are not clean.
Clean and sanitize the drawer and the utensils. - 1770 B - Oven mitts soiled.
Launder or replace the oven mitts. - 1790 - Repeat The upper interior surfaces of both microwave ovens are not clean.
Clean. - 1800 - Repeat The non-food contact surfaces are not clean:-exterior surfaces of fryers-interior of fryer cabinetry-stove drip tray-can opener blade
Maintain non-food contact surfaces clean. - 1890 - Corrected During Inspection Critical Equipment and utensils are not being sanitized after cleaning--facility ran out of bleach.
Corrected. Employee went next door and borrowed some bleach. The food contact surfaces of all equipment and utensils shall be sanitized after washing and rinsing. - 2000 - Coffee filters not stored protected.
Store the coffee filters protected by:-storing in the cabinet OR-storing in the original plastic packaging OR-storing in a covered approved container - 2000 - Extra oven rack stored on the floor.
Store the oven rack elevated after the floor (after cleaning and sanitizing). - 2930 - Corrected During Inspection The back door was propped open.
Corrected. Maintain the door closed to prevent pest entry. - 3020 - Corrected During Inspection Soap not provided at the kitchen handsink.
Corrected. Ensure all handsinks are stocked with soap. - 3080 - Light bulb not provided in the socket of the two door refrigerator.
Provide a shatterproof light bulb. - 3170 - Repeat The physical structures are in poor repair:-wall left of grease trap-upper wall behind the three-compartment sink-cove molding not properly secured to wall right o handsink and in the mop room
Maintain the physical structures in good repair. - 3180 - Repeat The floors below the stove and oven, front counter, and mop closet are not clean.
Maintain the floors clean.
All food temperatures observed are internal temperatures unless otherwise noted as surface temp.
Chlorine sanitizer in three-compartment sink 50-100 ppm.
January 06, 2009 (Routine)
Violations:
- 0570 - Repeat Wiping cloths improperly stored between use-laying on surfaces.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0820 A 1 - Corrected During Inspection Critical Repeat Fried chicken hot holding on steam line had internal temperatures ranging from 110-128F.
Chicken was cooked and put on line at 11:45 AM, any chicken remaining at 3:45 PM must be discarded-time used as a control. - 0840 - Corrected During Inspection Critical Repeat Sour cream had expiration date of 11/3/08.
Sour cream was discarded. Monitor product expiration dates. - 1100 - Corrected During Inspection Repeat Homestyle whisk in kitchen-design not easily cleanable.
Remove from premises-provide appropriately designed whisk. - 1150 - Repeat Dish cloth lining multiple equipment surfaces throughout kitchen.
Do not line surfaces with cloth as it is absorbent in nature. Surfaces may be lined with appropriate material (i.e. rubber mesh/plastic) if desired. - 1580 - Yellow cutting board heavily scratched and stained.
Resurface or replace cutting board. - 1770 B - Repeat The following food contact surfaces are in need of cleaning:-slicer
Clean and sanitize slicer. - 1790 - Interior of microwaves in the front and back are in need of cleaning.
Clean and maintain microwaves. - 1800 - Repeat The following non-food contact surfaces are in need of cleaning:-surface below flat top grill-sides of cookline equipment-storage rack above back prep area-can opener-handles of fryer baskets encrusted with grease-bottom level of multilevel storage racks-interior of homestyle whirlpool
Clean and maintain non-food contact surfaces - 3170 - Repeat The following areas of the physical facility are in need of repair:-wall around grease trap-base molding around back handsink
All areas of the physical facility should meet the standards of smooth, non-absorbent, durable and easily cleanable. - 3180 - Repeat The following areas of the physical facility are in need of cleaning:-floor/wall along cookline-floor wall area beside walk-in and handsink-ceiling frames-ceiling vent-walls around 3 vat sink
Clean and maintain areas of the physical facility. - 3280 - 2 of the roach control devices were full.
Remove dead pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. Monitoring station had significantly more roaches than seen in previous inspections. Brought this to operators attention and advised he speak to his extermination service about the increase and control methods.
2009 permit issued-post in public view. Reviewed employee health and imminent health hazards.
In-use utensils (i.e. cake knife) must be wash/rinsed/sanitized a minimum of once every 4 hours.
Report not delivered at the time of inspection. Report delivered and reviewed on 1/9/09.
September 23, 2008 (Routine)
Violations:
- 0470 A 4 - Repeat Raw beef and shrimp stored above cabbage in walk-in refrigerator
Store raw animal foods below produce, cooked foods, ready to eat foods. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0820 A 2 - Critical The following items were cold holding at improper temperatures:-sliced turkey 57F-sliced ham 53F-raw shell egg 52F
Items were discarded. Observed items sitting out on prep counter upon arrival and were subsequently moved to walk-in. Items should not be allowed to stay out of temperature control for extended periods unless time is used as the control and documented appropriately. - 0830 - Critical Repeat The following items were not date labeled:-sliced tomatoes in the walk-in-opened package of ham in walk-in-opened package of turkey in walk-in
Date label items to be used or discarded within 7 days. - 0840 - Critical Repeat The following items were expired:cole slaw 9/16/08sour cream 6/6/08
Items were discarded-monitor product expiration dates. - 1100 - 2 homestyle wire whisks were found that are not of an easily cleanable design.
Remove whisks from premises (not approved for commercial use) use approved whisk with easily cleanable design. - 1150 - Repeat Cloth lining equipment surfaces (microwave) in kitchen
Cease lining surfaces with absorbent cloth. - 1570 - Repeat -Unused equipment (ice cream machine) stored in facility
Repair equipment or remove from premises. - 1570 - The following equipment items are in need of repair:-water fountain panel loose
Repair fountain - 1770 B - Repeat Can opener encrusted with food debris
Clean and sanitize can opener. - 1800 - Repeat The following non-food contact surfaces are in need of cleaning:-front line cabinetry where creamers are stored-gasket of 2 door hobart-surfaces below cookline, drip tray have grease and food debris
Clean and maintain items. - 2350 ii - Mop sink pipe appears to have minor leak -dripping onto the floor.
Repair plumbing issue. - 2650 - Provide additional waste receptacle in kitchen-a plastic bag is being used.
Provide approved waste receptacle. - 3080 - Repeat Light bulbs out:-over vent hood-interior of walk in-hobart 2 door
Replace light bulbs to provide sufficient lighting. - 3170 - The following areas of the physical facility are in need of repair:-ceiling stained/damaged in several areas-multiple small areas of damage in floor
Repair all areas of the physical facility so that they meet the standards of smooth, non-absorbent, easily cleanable and durable. - 3180 - Repeat The following areas of the physical facility are in need of cleaning:-floor below cookline VERY dirty with grease accumulation, old rags etc.-ceiling vents-door walk-in-floor of mop room-floor below 3 compartment sink and around back door
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. - 3220 - Repeat Mops not hung up to air dry.
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 - 3270 - Repeat Observed a few flies in facility.
Use approved metholds to control pests.
Prepping raw chicken: Do small amounts at a time and keep the rest in the walk-in. If you must stop prepping the chicken you are working with to attend to another task put the chicken in the walk-in.
-Once tomatoes and melons are cut they become potentially hazardous foods that must be kept cold/hot. Sliced tomatoes for sandwiches need to be date labeled.
June 25, 2008 (Follow-up)
Violations:
- 0160 - Corrected During Inspection Critical Observed employees fail to wash hands prior to donning single service gloves.
Employees must wash hands before putting on single service gloves. - 0470 A 4 - Repeat Raw shell eggs stored above cooked foods in walk-in.
Store raw animal foods below produce, cooked foods, and ready-to-eat foods. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0580 - Repeat Single-use gloves saved for reuse-left in breader.
Cease reuse and discard gloves when interruptions occur in the operation. - 0820 A 1 - Critical Repeat The following items were hot holding at improper temperatures:curry chicken on steam line was hot holding at 95F
Determined that steam table water was not hot enough when chicken was placed on line. Chicken was reheated to 165F+ on stove top. - 0840 - Critical Repeat Several containers of coleslaw in the walk-in had an expiration date of 6/17/08.
Coleslaw was discarded. Routinely monitor and inpsect product dates - 1150 - Cloth towels lining surfaces below 3-vat sink.
Cloth towels do not meet the standards of non-absorbent, durable, easily cleanable. Line with appropriate material (rubber/plastic) if desired. - 1570 - The restroom sink is cracked
Repair sink. - 1770 B - Repeat The following food contact surfaces need cleaning:can openerslicerutensils in utensil drawer in back prep table
Clean and sanitize surfaces. - 1800 - Repeat The following non-food contact surfaces are in need of cleaning:-interior of homestyle refrigerator-drip trays-exterior of cookline equipment (fryers, grill, etc.)-countertops-wire storage racks
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 3030 - Corrected During Inspection There were no paper towels at the back hand sink.
Paper towels were replaced. - 3180 - Repeat The following areas of the physical facilities are in need of cleaning:-Floors throughout facility are sticky and dirty->particularly below cookline-Some ceiling tiles are stained
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. - 3220 - Repeat Mops not hung up to air dry.
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. - 3270 - Repeat Observed a few flies in establishment.
Use approved methods to control pests.
Examine canned goods for damage.
Train all new employees on proper procedures like washing dishes, etc.
May 29, 2008 (Routine)
Violations:
- 0220 - Corrected During Inspection Critical Employee beverages improperly stored on food contact surfaces.
Employee beverages relocated to appropriate location. Do not store beverages where they will contaminate food, clean equipment, utensils, single service or clean linens. - 0470 A 4 - Raw shell eggs stored above produce in walk-in.
Store raw animal foods below produce, cooked foods, and ready-to-eat foods. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0580 - Single-use gloves saved for reuse-left in breader.
Cease reuse and discard gloves when interruptions occur in the operation. - 0610 - Chicken stored on floor in the walk-in and plantains stored on the floor in the kitchen.
Food must be stored at least 6 inches above the floor. - 0790 - Corrected During Inspection Repeat Fish and chicken were left sitting out to thaw.
Items were relocated to the refrigerator. Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process - 0800 - Corrected During Inspection Critical Jerk chicken that was cooked at approximately 10 AM had been sitting out at room temperature to cool for 4+ hrs and had an internal temp of 69F-70F.
Chicken discarded. Cool items according to food safety standards. Informational handouts to be provided. - 0820 A 1 - Corrected During Inspection Critical Shell egg sitting out in bowl had an internal temp of 73F.
Potentially hazardous items must be cold-held at or below 41F. Egg was discarded. - 0820 A 1 - Critical The following items were hot holding at improper temperatures:fried chicken and greens on the steam line were at 110F-120F.
Items must be used or discarded within 4 hours of the time they were placed on the steam line. Items hot hold must be at or above 135F. - 0830 - Critical Repeat Open packages of lunch meat in the homestyle refrigerator were not date labeled for consumption.
Commercially packaged lunch meats must be date labeled to be used within 7 days once opened. - 1060 - Piece of cardboard being used to support fryer door.
Remove cardboard from fryer-does not meet the standards for non-food contact surfaces because of it's absorbent quality. - 1510 - The facility does not have a tip sensitive thermomter.
Provide a tip sensitive thermometer. - 1570 - The following equipment items are in need of repair:-fryer cabinetry door-gasket of back upright freezer split
Repair or replace equipment items as needed. - 1580 - Repeat One of the yellow cutting boads is badly stained and scratched.
Replace or resurface cutting board. - 1770 B - Oven mitts very dirty.
Wash/replace mitts as necessary. - 1770 B - Repeat Can opener encrusted with debris.
Clean and sanitize can opener. - 1790 - Repeat Interior of microwaves in need of cleaning
Clean and maintain microwave. - 1800 - Repeat The following non-food contact surfaces are in need of cleaning:-interior of homestyle refrigerator-drip trays-exterior of cookline equipment (fryers, grill, etc.)-countertops-wire storage racks
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 1890 - Corrected During Inspection Critical Observed employee washing dishes without proper sanitizing.
Asked employee if he knew how to properly wash dishes and he was familiar with the wash/rinse/santize terminology. Explained that anytime dishes are washed the proper set-up must be used. Set-up 3 compartment sink and showed employee how to get proper concentration using Cl test strips. - 3080 - 2 door freezer missing light.
Replace light bulb to achieve at least 10 fc of light. - 3180 - Repeat The following areas of the physical facilities are in need of cleaning:-Floors throughout facility are sticky and dirty-Wall around the back handsink
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. - 3220 - Repeat Mops not hung up to air dry.
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. - 3270 - Observed a few flies in establishment.
Use approved methods to control pests. - 3340 - Critical Can of home use pesticide found in storage.
Home use pesticide prohibited in food establishment. Only a licensed pest control operator may apply pesticides inside a food establishment. - 3340 - Corrected During Inspection Critical Bottles of dish washing detergent stored along side food.
Store chemicals seperately from food in a location where they will not contaminate food items. - 3460 - Critical Bag full of prescription medications sitting on table next to uncovered chicken.
Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
This was an unsatisfactory inspection. A follow-up inspection will be conducted the week of 6/23-6/27, all critical violations must be corrected by that time.
January 15, 2008 (Routine)
Violations:
- 0160 - Corrected During Inspection Critical After handling raw product employee began to put on gloves without washing hands.
Explained to employee that hands must always be washed prior to putting on gloves. - 0560 - Cloth used to cover raw chicken..
Cease use of cloth with food, use aluminum foil or other approved material to cover food - 0790 - Frozen crab meat sitting out at room temperature.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Food that is thawing shall not exceed 41F 3. As part of the cooking process - 0820 2 - Corrected During Inspection Critical Flat of eggs sitting out at room temperature were 61F.
Eggs came out of refrigerator at 11 AM and were labed to be used or discarded by 3 PM. Explained to operator that potentially hazardous foods cannot sit out at room temperature for extended amounts of time and then go back into the walk-in cooler. - 0830 - Corrected During Inspection Critical Several packages of open lunch meat in homestyle refrigerator were not date labeled for consumption within 7 days.
Mark the name and ""consume by"" date on deli meat when the package is first opened if it will be held for more than 24 hours. The food shall be served or sold within 7 calendar days - 0840 - Critical The following items were expired:lunch meat 12/30/07cole slaw 11/27/07
Items were discarded, monitor expiration dates when purchasing/receiving deliveries. - 1320 - Corrected During Inspection Homestyle refrigerator did not have thermometer.
Provide thermometer located towards the front of the unit. - 1570 - The walk-in refrigerator gasket is split.
Repair/replace gasket. - 1580 - Repeat The cutting board 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. - 1750 - Manufacturer containers were observed reused for the storage of rice.
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 1770 B - Repeat Can opener and meat slicer in need of cleaning.
Clean and sanitize equipment. - 1790 - Interior of microwave needs cleaning
Clean microwave. - 1800 - The following non-food contact surfaces need cleaning:-exterior (sides) and undercabinetry of fryer and grill-walk-in refrigerator gasket-wire racks used for storage towards the back of the kitchen-drip trays
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 3180 - The following areas of the physical facility are in need of cleaning:Floors below:-cookline-back kitchen prep area-front kitchen prep area
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. - 3220 - Mop not hung up to air dry near dry storage.
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 . - 3270 - Numerous ants observed on floor and lower level cabinetry in front service area.
Manager is contacting pest control operator to get rid of them.
Lighting under vent hood has been increased to 50 fc.
Ceiling tiles in restroom have been replaced with tiles of a washable nature.
Issued 2008 permit: discussed employee health and imminent health hazards.
Provided information about new regulations, cooling methods, proper glove usage, and employee health policy.
Use different breading for chicken and fish and sift breading at a minimum of once every 4 hours. If kept overnight, store in walk-in.
An approved employee health policy is required to be adopted no later than April 16, 2008 which shall require food employees and conditional employees to report to the person in charge: 1). When they are experiencing any of the following symptoms: vomiting, diarrhea, sore throat with fever, jaundice, and any lesions containing pus such as a boil or infected wound that is open or draining and is on the exposed portions of the arms, hands, or wrists; 2). Diagnosed illnesses caused by: Salmonella, Shigella spp., E.coli 0157:H7, Hepatitis A Virus, or Norovirus; and, 3). Potential exposure to: Salmonella, Shigella, E.coli 0157:H7, Hepatitis A virus, or Norovirus. Based on the information given, the person in charge shall then restrict or exclude the employee from working as a food employee. The person in charge is responsible for reporting to the Health Department if a food employee reports a diagnosis with a listed pathogen.
October 26, 2007 (Pre-Opening)
Violations:
- 0380 - Critical Dented cans observed
Remove all dented cans - 1460 - Stoppers for three compartment sink were not in evidence
Provide a complete set of stoppers - 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
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. - 1550 - Front handsink not sealed to wall
Caulk around fronthandsink - 1550 - Drawers behind front counter are not properly sealed
Seal drawers - 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
Repair or replace hood filters and/or eliminate gaps between filters. - 1590 - The microwave oven was found in poor repair.
Replace - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: -Can opener
Clean and sanitize - 1770 B - - Cutting board
Clean and sanitize - 2000 - There is no splash shield present at front handsink
Provide - 2790 - The indoor ceiling material located over front area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent - 2830 - Floor wall juncture in behind front counter is not coved and closed to no larger than 1/32 inch space.
Cove floor wall juncture to no larger than a 1/32 inch space. - 3020 - Soap was not provided at the hand washing lavatory in the front
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. - 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 3050 - No waste receptacle provided at handwashing lavatories
Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels - 3080 - Less than 10 foot candles of light was noted in the walk in
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 3170 - Ceiling tiles in restroom is not maintained in good repair
Replace ceiling tiles and repair leak - 3180 - Floor under equipment is dirty
Clean - 3260 - There are no facilities for storing of personal items
Provide lockers or hooks for storage of personal items. - 3300 - Corkboard observed on premises
Remove
Recommend painting hallway and restroom
University Cafe respresentatives - respond and add information
Write your review!
Recently added reviews
| Name | City | Users' Rating |
|---|---|---|
| Philly Station | Hampton, VA |    |
| McDonald's #02030 | Hampton, VA | |
| Kentucky Fried Chicken #34/Taco Bell | Hampton, VA | |
| Cook Out Restaurant | Hampton, VA | |
| UR Pizzeria | Hampton, VA | |
| Temple Farms Catering | Hampton, VA | |
| Burger King #1602 (01-1464) | Virginia Beach, VA | |
| Hardee's #2341 | Roanoke, VA | |
| McDonald's #3984 (01-0368) | Virginia Beach, VA | |
| Pupuseria Gaviota | Harrisonburg, VA | |
Restaurants in neighborhood
Name |
|---|
| Golden City Restaurant I |
| Burger King #7353 |
| Legends at the Woodlands |
| Lotta Java |
| Pirates GrillChick Fil-A #80364 |
| Planet Smoothie |
| Anna's Hot Dogs |
| E & G Hot Dogs |
Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Restaurant representatives - add corrected or new information about University Cafe, I - 1040 Settlers Landing Rd., Hampton, VA »