Observed food handler cards, employee health policy, and food temperature charts. Observed time as a public health control system in place. Excellent facility!
- Critical: Backflow Prevention, Air Gap* (corrected on site)
Observation: Observed tubing connected to the No Rinse Floor cleaner below the flood rim level of the mop sink basin.
Correction: Cut tubing or store above flood rim level.
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01/26/2016 | Routine | |
Observed temperature charts, employee health policy, and food handler cards. Ensure all employees have signed and understand the employee health policy. Facility is well maintained and very clean. Observed time as a public health control in use. Approved for permit!
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: Ice bin
Correction: Clean and sanitize these surfaces for food contact.
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06/15/2015 | Routine | |
Observed time as a public health control system in place. Provided food handler card schedule. Observed temperature charts, employee health policy, and food handler cards. Observed no violations at the time of inspection.
- Equipment - Good Repair and Proper Adjustment
Observation: Paper towel dispenser in the dishwasher area and behind the front counter (2 total) were observed in a state of disrepair and damaged. Observed paper towel rolls near handsinks for use until dispenser is repaired.
Correction: Repair the paper towel dispenser 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 dispenser, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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12/29/2014 | Routine | |
Observed employee health policy, food handler cards, and excellent temperature record keeping. Approved for permit.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food (chicken breasts) in the walk in refrigerator.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food Labels
Observation: Some food storage containers observed without labels (various sauces).
Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws.
- Equipment - Good Repair and Proper Adjustment
Observation: Handle observed missing/damaged on the reach in freezer chest.
Correction: Replace missing handle on equipment.
- Hand Drying Provision
Observation: No disposable towels were provided a the hand washing lavatory in the dishwashing area.
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
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07/15/2014 | Routine | |
Excellent managerial control. A very well maintained facility. Provided new employee health policy and effective 2013 FDA Food Code changes.
- Critical: Time as a Public Health Control*
Observation: Onions for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated on the package.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.
- 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 dust, dirt, food residue, and/or other debris: storage containers used to air dry clean dishes and various equipment..
Correction: Maintain nonfood-contact surfaces of storage containers clean.
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02/25/2014 | Routine | |
All TCS/PHFs were removed from the display unit observed in disrepair and relocated to the walk in refrigerator. Store frozen hamburgers separate from the frozen french fries in the small freezer unit. Provided Time as a public health control, CFM class schedule, and Portsmouth online class. Approved for permit.
- Equipment - Good Repair and Proper Adjustment
Observation: The front line display case was observed in a state of disrepair and damaged and not maintaining adequate temperature.
Correction: Repair the display case 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment and Utensils, Air-Drying Required
Observation: Hot holding trays were found stacked 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.
- Handwashing Cleanser; Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory at the front line of the facility.
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.
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10/15/2013 | Routine | |
CFM very knowledgeable in food safety practices.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the inside of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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03/14/2013 | Routine | |
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