No Violations! Great job.
No violation noted during this evaluation. | 01/13/2016 | Routine | |
All violations corrected. New manager is knowledgeable and food safety driven.
No violation noted during this evaluation. | 10/14/2015 | Follow-up | |
Continuous violations of cold holding, cleaning, improper food handling.
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food - Miscellaneous Sources of Contamination
Observation: Ice machine has mold growing inside and on the doors.
Correction: Protect food from miscellaneous sources of contamination.
- Thawing
Observation: Improper methods used to thaw FOOD, MEAT,and FISH/SEAFOOD.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: Entire Prep unit out of temp. Cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) Foods in the refrigeration unit is not properly dated for disposition.
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.
- Equipment, Food Contact Surfaces
Observation: Equipment food contact surfaces and/or utensils are not clean to sight or touch.
Correction: Clean food contact surfaces and utensils so that they appear clean to sight and touch.
- Light Bulbs Protective Shielding
Observation: Light bulb in storage area not shielded, coated, or otherwise shatter-resistent.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
- Mops - Drying Mops
Observation: Mops and brooms not hung up to air dry.
Correction: 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.
|
09/28/2015 | Routine | |
Improvements from previous inspections. Cook still using bare hand contact with ready to eat foods. Spoke on no jewelry and no bare hand contact. Permit Issued.
- Critical: Preventing Contamination from Hands
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Food Preparation
Observation: Food is subject to environmental sources of contamination during preparation. Employees wearing braclets and rings.
Correction: Protect unpackaged food from environmental sources of contamination during preparation.
- Critical: Cooling
Observation: POTENTIALLY HAZ FOOD noted not being adequately cooled to prevent the growth of harmful bacteria in the open top prep coolers.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
|
06/04/2015 | Routine | |
All violations corrected. Spoke on maintaining a clean facility as well as maintaining food handlers cards. Discussed reheating and food basic safety principles.
- Critical: Hands - When to Wash* (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: 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.
|
04/28/2015 | Follow-up | |
Repeat violations. Spoke on proper storage of PHF's. Spoke on cleaning and proper sanitizing. Spoke on maintaining food handlers cards. Spoke on proper heating techniques. Spoke on overall cleanliness.
- Critical: Person in Charge Present, demonstrates knowledge
Observation: The person in charge failed to describe the relationship between the prevention of foodborne illness and the management and control of the following: (a) Cross contamination, (b) Hand contact with ready-to-eat foods, (c) Handwashing, and (d) Maintaining the food establishment in a clean condition and good repair.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Person in Charge Present, demonstrates 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: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: Sauces Cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food; Hot Holding*
Observation: hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) FOOD in the refrigeration unit is not properly dated for disposition.
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; Food
Observation: The food temperature measuring device (degrees F) not available.
Correction: Provide a temperature measuring device that is accurate within +/- 1 degree in the intended range of use.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: slicer, pots and pans, potato slicer, sanitizer sink, counters and shelves.
Correction: Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
- Critical: Equipment - Food Contact Surfaces and Utensils (repeated violation)
Observation: Equipment food contact surfaces/utensils were not observed cleaned between working with raw foods and ready-to-eat foods.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Critical: Equipment - Food Contact Surfaces and Utensils (repeated violation)
Observation: Main chef did not know how to make a sanitizer bucket. The strength was way too strong for safety.
Correction: Clean and sanitize at least every 4 hours.
- Physical Facilities in Good Repair
Observation: Physical structure is not maintained in good repair. Remove duct tape from prep cooler handles.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
04/13/2015 | Routine | |
Spoke on labeling foods, cleaning and sanitizing, proper mixtures of bleach for sanitizing, properly cooling of TCS foods, 3 compartment sink use, proper shelving and cleaning surfaces. Need fire extinguishers updated. Need parasite destruction forms available. Needed a "No Smoking" sign.
- Person in Charge
Observation: Kitchen staff did not have food handlers cards.
Correction: Attend food handlers classes.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) shrimp in the refrigeration unit is not properly dated for disposition, and is spoiled.
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.
- Food Storage Containers; Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use; Between-Use Storage
Observation: In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140°F and the container.
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Parasite Destruction*
Observation: Raw sashimi for service or sale in the ready-to-eat form did not have the proper parasite destruction forms.
Correction: Please provide the proper parasite destruction forms.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
Correction: 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.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Several TCS foods not being cold held at improper temperatures
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: Several prepared ready-to-eat (RTE) foods in the refrigeration unit was not properly dated for disposition.
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.
- Hand Drying Provision (corrected on site)
Observation: No hand towels available.
Correction: Please kep hand sinks stocked.
- Food Contact Surfaces; Cleanability*
Observation: The food contact surface of the bare wooden shelves is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Seal or replace the wooden shelves to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Temperature Measuring Devices
Observation: There was no digital thermometer for temping food.
Correction: Provide a digital temperature measuring device.
- 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: Shelving.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact surfaces used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of no less than every 4 hours to prevent the growth microorganisms on those surfaces.
|
11/20/2014 | Routine | |
This is an inspection for a change of ownership. All equipment was operational and all TCS foods were within the correct hot/cold holding temperature. The facility was permitted. Thank You.
No violation noted during this evaluation. | 06/23/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Griff's Restaurant & Sports Lounge Inc, 509 High Street, Portsmouth, VA 23704 »