Reviewed the current employee food handler card status, and the daily hot and cold food temperature logs. Need to post the current Certified Food Manager's certificate in public view.
No violation noted during this evaluation. | 01/11/2016 | Risk Factor | |
A records check revealed that the refrigeration technician added 3 lbs of refrigerant coolant for the walk-in cooler on 6/24/15. However, the ambient air cold holding temperature for the unit is set at 45 F. The refrigeration technician was notified that the walk-in cooler's thermostat needed to be adjusted below 40 F. Permit issued.
No violation noted during this evaluation. | 06/25/2015 | Follow-up | |
The wall surrounding the 3-compartment sink, counters under the hot hold tray units, and the rear kitchen door need cleaning. Missing or warped kitchen light shields are on order.
- Temperature Measuring Devices; Ambient Air and Water
Observation: The ambient air temperature measuring device (degrees F) located in the walk-in cooler is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Critical: Cooling, Heating, and Holding Capacities
Observation: The walk-in cooler is not maintaining an ambient air refrigeration temperature capable of cold-holding foods below 41 degrees Fahrenheit (F).
Correction: Refrigeration technician notified. All foods requiring temperature/time control for safety have been temporarily moved to the walk-in freezer.
- Non-Food Contact Surfaces (repeated violation)
Observation: The exterior tops of the kitchen equipment had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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06/23/2015 | Routine | |
A records check revealed that 2 current employees have expired food handler cards and 2 other employees obtained their food handler card from an unapproved on-line food handler class. These employees will obtain a valid food handler's card from either the class taught at the Portsmouth Health Department, or through the approved on-line food handler course.
No violation noted during this evaluation. | 12/09/2014 | Risk Factor | |
This was a follow-up inspection for the inspection conducted on 05-22-2014. All previously cited violations have been addressed and/or corrected.
No violation noted during this evaluation. | 06/05/2014 | Other | |
Good hand washing observed. Discussed food handler cards and employee health. Discussed cleaning and sanitizing of juice blenders. Discussed roof leak with DM. Follow-up inspection to be conducted.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the front display and the shake 1 dr reach -in unit..
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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following had accumulations of grime and debris: area around all equipment, drink holders, prep areas above 2 dr prep (behind cook line).
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: The following is not maintained in good repair: Water coming down from roof through the back light fixtures onto the restaurant floor.. Discussed repair time line with DM. Floor tiles behind cook line missing.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Sanitizer; Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer > 50 ppm. 1 pack used for full sink of water - dilution needs to be monitored using test strips.
Correction: Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
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05/22/2014 | Routine | |
CFM (Ms. Jackson) has moved from this store - informed new CFM (Mr. Clarke) to post CFM certificate for inspection.
Reviewed FHC
Facility was clean and organized and emphasized to CFM that this cleaning schedule needed to be maintained.
Thermometers in all units were in good working order
Gaskets had been replaced in both walk-in units
Leak at 3 compartment sink had been repaired
Safe food practices observed during inspection.
Hood filters missing from over fryer. Was informed by CFM that they were on order.
No violation noted during this evaluation. | 02/20/2014 | Other | |
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Food - Miscellaneous Sources of Contamination
Observation: Observed packages of oatmeal on the storage shelf which were soiled with a liquid substance, packages adhered together by the liquid substance, and packages opened.
Correction: Protect food from miscellaneous sources of contamination.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the salad prep unit or the dessert lowboy unit.
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
Observation: The door gaskets of the walk-in freezer and the walk-in cooler were damaged or not attached.
Correction: Repair or replace the above mentioned door gaskets in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: The salad prep unit's lid and the walk-in cooler's door would not close tightly and was observed to be in a state of disrepair and damaged. The inside of liner of the ice machine was cracked and observed to be in a state of disrepair and damaged.
Correction: Repair the above mentioned equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the above mentioned equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The following utensils were observed soiled to sight and touch: Utensils (tongs), food containers, food racks..
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of grease, food residue, and/or other debris: The exhaust hood and hood filters.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Critical: Plumbing System Maintained in Good Repair*
Observation: The three compartment's sink's drain line was observed leaking water onto the floor. There was water pooling on the floor underneath the three compartment sink.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The facility was 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.
- Ventilation Systems - Cleaning Ventilation Systems; Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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02/06/2014 | Routine | |
Will conduct follow-up to ensure walk-in freezer has been repaired. Discussed employee health and food handler cards with CFM. Store maintained clean and organized at time of inspection.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk-in freezer was not working at time of inspection. CFM had already called a repair tech. Food was still < 32F. Front 2 dr reach-in not working. No TCS being stored at time of inspection. Unit needs to be repaired. .
Correction: Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the main kitchen area.
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
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06/11/2013 | Routine | |
Freezer has been repaired. issued Permit.
- Equipment - Good Repair and Proper Adjustment
Observation: Front 2 dr prep was observed in a state of disrepair and damaged / not working or holding temperature.
Correction: Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the main kitchen area.
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
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06/11/2013 | Follow-up | |
Reviewed food handler cards and discussed the employee health policy. Training is given to all new hires. CFM will transfer Serve safe certificate. Light cover on order in the main kitchen.
- Floor Covering, Mats and Duckboards
Observation: Floor mat in front of the 2 dr prep (behind the fryers) are damaged / torn.
Correction: Design mats and duckboards to be removable and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors in the back (mop sink area), under equipment, under bread racks and under equipment at the drive thru window 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.
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04/01/2013 | Routine | |
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