Good employee handwashing and food safety practices demonstrated.
No violation noted during this evaluation. | 12/02/2015 | Routine | |
Permit renewal issued.
No violation noted during this evaluation. | 08/28/2015 | Follow-up | |
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Food - Frozen Food
Observation: The foods stored in the Kenmore freezer compartment are not being maintained in the frozen state. (cold-holding at 36 F)
Correction: Ensure frozen food is maintained frozen. The foods were moved to a refrigeration compartment.
- Critical: Food - (TCS) Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: The potato salad, raw bacon strips, raw chicken, and sandwich meat were cold holding at improper temperatures.
Correction: (Foods were voluntarily discarded) Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices; Ambient Air and Water
Observation: There was no compartment thermometer for the facilities refrigeration compartments.
Correction: Maintain a thermometer in each refrigeration compartment and record daily temperature readings as required by the Portsmouth Health Department.
- Cooling, Heating, and Holding Capacities
Observation: The Kenmore refrigeration compartment, 2-door glass door refrigerator, and 2-door RTF stainless steel refrigerator are not maintaining a cold-holding temperature below 41 F.
Correction: (refrigeration technician has been notified) Maintain the cold-holding temperature for foods that require temperature/time control for safety at or below 41 F.
- Light Bulbs Protective Shielding
Observation: The fluorescent ceiling lights located in the rear food preparation room are not shielded, coated, or otherwise shatter-resistent.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
- Hand Drying Provision
Observation: No disposable towels were provided at the kitchen handsink.
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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08/25/2015 | Routine | |
| No violation noted during this evaluation. | 04/09/2015 | Routine | |
Reviewed food handler cards. Good managerial control observed. Kitchen maintained clean and organized at time of inspection. CFM will monitor reach-in unit. Discussed cooling and observed good date marking and thawing practices. Discussed upcoming changes to the 2013 FDA food code. Recommended for Permit.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: TCS foods cold holding at improper temperatures. Unit was at 46/ 48F. Unit was turned down to hold food safely at 41 F or below.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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08/20/2014 | Routine | |
5/9/14: Ms Wilson discussed violations with CFM and PIC.
CFM came to office on 5/13 and issues were discussed further. Continued corrections will be done in facility. New CFM was hired.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the white reach-in.
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 (repeated violation)
Observation: 2 dr prep/ low boy and white microwave in front part of kitchen were observed in a state of disrepair and damaged. To be removed or 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.
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05/09/2014 | Follow-up | |
Discussed the above violations with the CFM. Immediate correction of these violations is required and a follow-up inspection will be conducted. Observed the fire suppression system was expired (August 2011).
- 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.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: TCS food cold holding at improper temperatures in the white reach in. Unit > 55F. CFM discarded all TCS foods from this unit.
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.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition. Most of the food observed in the fridges were not date marked.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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 white reach-in.
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: 2 dr prep/ low boy and white microwave in front part of kitchen were observed in a state of disrepair and damaged. To be removed or 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following had accumulations of grime and debris: Front grill , under grills, inside black microwave, hot hold unit, inside all refrigeration units, back grill and all prep tables.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: work prep tables.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided a the hand washing lavatory at the front sink (near grill).
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
- Premises - Maintaining Premises; Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following noted in need of cleaning: Floor throughout kitchen, beside grill area and under all equipment.
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.
- Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment. Spray bottle of rat poison found in the establishment. CFM removed bottle.
Correction: Remove unnecessary poisonous or toxic materials.
- Critical: Sanitizer; Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine in the sanitizer compartment of the 3 compartment sink is > 200 ppm / being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Correction: Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
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04/30/2014 | Routine | |
Note: Cutting boards must be smooth, durable and cleanable. Overstocking cold holding units can reduce air flow to food items. During the inspection, employee health, no bare hand contact with ready to eat foods and hand washing was discussed. The new Food Code will also require a digital thermometer, a sign that indicates the last inspection can be reviewed on site, upon request, and lastly, allergen training must be obtained for management and staff. The facility was clean overall. Thank You
No violation noted during this evaluation. | 12/06/2013 | Risk Factor | |
Discussed violations with CFM. Discussed date marking and 2 step cooling methods. Reviewed food handler cards. Discussed employee health. Discussed bleach (plain) as a sanitizer. Issued Permit.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following had accumulations of grime and debris: Inside white microwave, shelves in back 2 dr reach-in, and inside 2 dr low boy (not in use).
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Tableware - Soiled and Clean Tableware (corrected on site) (repeated violation)
Observation: Storage of soiled utensils in soiled containers, tub and stainless containers. CFM removed and cleaned and sanitized all containers and utensils.
Correction: Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
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08/07/2013 | Routine | |
Reviewed food handler cards. Discussed employee health policy. CFM has good knowledge of food safety. Facility maintained clean and organized at time of inspection.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness (corrected on site)
Observation: Chlorine sanitizing solution used in the 3 compartment sink was not at an acceptable concentration. Level was > 200 ppm. Water was added and sink will be marked with correct level to be used. Test strips will confirm correct concentration.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Tableware - Soiled and Clean Tableware (corrected on site)
Observation: Clean utensils being stored in dirty containers on the counter.
Correction: Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
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02/27/2013 | Routine | |
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