Discussed violations with the person in charge. Reviewed food handler cards. Discussed glove use and bare hand contact with ready to eat foods. Discussed monitoring of prep unit. Not to be used until it can maintain food at < 41F. Left temperature logs for all cold holding units. Good date marking of ready to eat foods - discussed monitoring to ensure these foods are not kept > 7 days.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: TCS food in the prep unit observed cold holding at improper temperatures. PIC discarded food and moved other items to reach-in. Will monitor temp of unit before TCS food is stored in this unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following had accumulations of grime and debris: counters, under drink/ tea machine and mixers stored under the counter.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Single Service & Single Use Preventing Contamination (corrected on site)
Observation: Serving spoons, knives and various utencils being stored (adjecent to hot holding unit) with mouth piece up.
Correction: To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
|
11/02/2015 | Routine | |
Kitchen maintained clean and organized. Good date marking observed. Thermometer being used to monitor internal cooking temperatures. Reviewed food handler cards. Discussed bare hand contact with ready to eat foods. Discussed temperature in kitchen effecting cold holding equipment. Issued June Permit.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: TCS foods (raw chicken, coleslaw, sliced tomato) cold holding at improper temperatures inside 3 dr prep unit. CFM moved foods to working unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
|
06/16/2015 | Routine | |
Kitchen maintained clean and organized at time of inspection. Good managerial control observed- CFM had good food safety knowledge. Discussed employee health and new 2013 FDA Code changes. Reviewed food handler cards. Discussed cooling and reheating methods. Good date marking and thawing methods observed. Kitchen floor is scheduled to be re-surfaced to allow easier cleaning.
- Critical: Person in Charge Present, demonstrates knowledge
Observation: The person in charge failed to posses a current certified food service manager's card. PIC exhibited good food safety knowledge. Card had expired January 2015.
Correction: Left information on renewing Certification. Facility must have a person who has a current CFM certification on staff.
|
02/04/2015 | Routine | |
The kitchen floor is scheduled to be resurfaced by the end of this month, and recharging of the ventilation hood's fire suppression system is being addressed. Permit issued. No violation noted during this evaluation. | 06/20/2014 | Routine | |
Observations to be addressed before the inspection for issuance of the change-of-ownership permit: recharge the ventilation hood system's fire suppression system, have the ventilation hood and hood pipes inspected and cleaned, repaint the kitchen ceiling tiles with a light colored high gloss paint, resurface the kitchen floor with a battleship gray concrete sealant, weather strip the back screened door, replace the broken walk-in cooler thermometer, place end caps on the kitchen ceiling light protection sleeves, and increase the walk-in cooler's light intensity by increasing the compartment bulb wattage to the maximum safe level. No violation noted during this evaluation. | 06/05/2014 | Other | |
Restaurant representatives - add corrected or new information about Griff's Restaurant & Sports Lounge, 4245 Portsmouth Boulevard, Portsmouth, VA 23701 »