Cavalier Manor Recreation Center, 404 Viking Street, Portsmouth, VA 23701 - Child Care Food Service inspection findings and violations

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Business Info

Restaurant: Cavalier Manor Recreation Center
Address: 404 Viking Street, Portsmouth, VA 23701
Type: Child Care Food Service
Phone: 757 558-2805
Total inspections: 8
Last inspection: 06/22/2015
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Inspection findings

Inspection date

Type
This inspection was conducted in conjunction with the USDA Summer Feeding program inspection. Meals are delivered and Time as a Public Health Control is used. Thank You
No violation noted during this evaluation.		06/22/2015Routine
There were no violations observed during this inspection. The 2013 Food Code was also discussed. Thank You.
No violation noted during this evaluation.		02/09/2015Routine
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: Observed accumulations of grime and debris on the following food contact surfaces: Inside of the ice machine.
    Correction: Clean and sanitize these surfaces for food contact.
06/02/2014Follow-up
Discussed the following with the CFM: The cleaning of the can opener blade, changes in the regulations.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of grime and debris on the following food contact surfaces: Inside of the ice machine.
    Correction: Clean and sanitize these surfaces for food contact.
05/20/2014Routine
Discussed the following with the PIC: 1. Monitor the Whirlpool refrigerator's temperature to ensure the holds 41 degrees F or below after restocking the unit. 2. The facility's dented can policy. 3. The facility's date labeling policy. 4. The emergency power supply to the refrigeration units should power loss occur.
  • Ventilation Systems - Cleaning Ventilation Systems; Nuisance and Discharge Prohibition
    Observation: Intake and exhaust air vents and surrounding ceiling areas 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
01/21/2014Routine
The staff was cleaning the kitchen and stocking canned goods during this inspection.
No violation noted during this evaluation.		09/24/2013Risk Factor
Discussed observations with the CFM. This facility was not preparing or cooking food during this inspection. The hood had been serviced today.
  • Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition*
    Observation: The commercially processed ready-to-eat (RTE) deli meat in the refrigeration unit was not labeled with a ""consume by"" date.
    Correction: Discard the food at this time. Ensure that all commercially processed RTE foods are mark a "consume by" date once opened. 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.
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the CRC 2-door refrigeration 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.
05/28/2013Routine
The facility was not operating during this inspection. Discussed observations with the PIC. Discussed with the PIC: 1. Date marking commercially processed and in-house prepared RTE foods. The facility was clean.
  • Temperature Measuring Devices; Ambient Air and Water
    Observation: The ambient (air/water) temperature measuring device (degrees F) located in the Whirlpool reach-in refrigerator was not accurate. The unit's thermometer was reading 24 degrees F
    Correction: when checked the ambient air was at 33 degrees F.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided a the hand washing sink 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
01/28/2013Routine

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