No violations observed. Reviewed food handler cards and left new 2016 schedule. Temperature charts being maintained for cold holding units. New floor in walk-in had been put in. Good managerial control observed.
No violation noted during this evaluation. | 02/04/2016 | Routine | |
Discussed violations with CFM. Reviewed food handler cards and discussed employee health policy. Issued permit.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: Hot dogs (on front line) hot holding at improper temperatures. No water in well. CFM added water.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following had accumulations of grime and debris: Areas through out kitchen, near grill, under microwaves and counter tops. Discussed cleaning schedule with CFM.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair (repeated violation)
Observation: Walk-in floor is not maintained in good repair. Discussed time line for this repair as was told that it would be completed by end of July.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/05/2015 | Routine | |
Violations have been corrected from 5/19/15 inspection.
Met with DM and said the walk-in cooler floor is scheduled to be resurfaced at the end of the month.
Reviewed food handler cards.
No violation noted during this evaluation. | 06/16/2015 | Follow-up | |
Discussed violations with the CFM. Re-inspection scheduled.
- Food Preparation (corrected on site)
Observation: Food is subject to environmental sources of contamination during preparation. Employee chopping onion on cluttered drain board - at 3 compartment sink that was being used to wash dirty dishes.
Correction: Protect unpackaged food from environmental sources of contamination during preparation.
- Critical: Food - (TCS) Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Deli ham cold holding at improper temperatures. CFM will use this product with-in 4 hours. Will monitor temperature inside unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment and Utensils - Durability
Observation: Damaged and dented lids and food containers observed.
Correction: Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of grime and debris on the following food contact surfaces: utensils and stainless food containers
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the cold holding units (inside and outside) had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse Receptacles
Observation: There are refuse containers in the kitchen without covers. the trash cans being used are too small for the volume of trash. Trash observed on the floor around each can in the kitchen.
Correction: All refuse containers are to be fitted with snug lids.
- Physical Facilities in Good Repair
Observation: Floors in walk-in is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/19/2015 | Routine | |
Discussed food handler cards and left 2015 schedule with CFM. Discussed violations observed.
- 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
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: outside of all equipment, side of freezer, fryer, biscuit table, above (vent) of biscuit table, inside fridge units D & A, curtains of walk-in, table under microwaves, prep tables and black tubs in front customer service area.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Backflow Prevention Device, Design Standard
Observation: Hose attached to faucet without a back flow device at the mop sink
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted above the sandwich prep table
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Critical: Pests - Controlling Pests*
Observation: Observed fruit flies around the biscuit table and under vent. This area needs to be cleaned and sanitized.
Correction: When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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01/22/2015 | Routine | |
Need to install a backflow prevention device on the threaded mop sink faucet since it has a hose + spray nozzle attached. Reviewed with the kitchen manager employee health status, and employee food handler status. Permit renewal issued.
- Equipment - Good Repair and Proper Adjustment
Observation: Missing or torn walk-in cooler door curtains.
Correction: Replace the missing or torn door curtains.
- Critical: Single-Service and Single-Use Articles, Required Use*
Observation: Overstocking the drinking cups in the front counter cup dispenser.
Correction: Protect cups by not overstocking them in the cup dispenser.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: baking sheet pans.
Correction: Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
- Equipment and Utensils, Air-Drying Required
Observation: Baking sheet pans were not found stacked while 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor under the pass thru, under the kitchen equipment, and in the walk-in freezer are noted in need of cleaning.
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.
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07/31/2014 | Routine | |
- Critical: Demonstration of Knowledge* (corrected on site) (repeated violation)
Observation: New employees do not possess a valid food handler's card.
Correction: In accordance with Portsmouth City Code, personnel working in food establishments must possess a vaslid food handler's card.
- Equipment - Cooking and Baking Equipment
Observation: Baked on grease observed on the baking sheet pans.
Correction: Remove the carbonized grease accumulations from the baking sheet pans.
- Critical: Sanitizer; Criteria/Chemicals for food contact* (corrected on site)
Observation: The quaternary ammonium sanitizer concentration was too high (tested > 500 ppm).
Correction: Maintain the quaternary ammonium concentration level between 200 - 300 ppm.
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07/07/2014 | Risk Factor | |
Post a notice informing customers that they can review upon request the most recent health department inspection. Also need to post in public view the current food manager's certificate and the health department permit.
No violation noted during this evaluation. | 02/24/2014 | Risk Factor | |
Reviewed the cleaning schedule with the manager-in-charge. Transfer the ServSafe food manager's certificate to the Portsmouth Health Department and post it and the permit in public view. Permit renewal issued.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: Employees working in the kitchen without a valid food handler's card.
Correction: (A copy of the 2013 food handler's class schedules were given to the manager-in-charge) Maintain valid food handler cards for all employees who are required to possess one.
- Critical: Preventing Contamination from Hands (corrected on site)
Observation: Employee observed removing a sausage pattie and bacon strips from the hot hold containers with her bare hands.
Correction: Avoid bare hand contact with ready to eat foods by using appropriate barriers such as single use gloves or dispensing utensils.
- Food - Frozen Food (corrected on site)
Observation: Frozen foods not maintained at proper temperature in the stand-up freezer.
Correction: (The foods were transferred to another freezer and the refrigeration technician was notified) Ensure frozen food is maintained frozen.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: The foods for which time rather than temperature is being used as a control were not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
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. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Good Repair and Proper Adjustment
Observation: Torn or missing plastic door curtains for both the walk-in cooler and walk-in freezer.
Correction: Replace the missing or torn plastic door curtains.
- Equipment - Good Repair and Proper Adjustment
Observation: The door hinge and latch on one of the fryers was in disrepair.
Correction: Repair the broken fryer door hinge and latch.
- Tableware - Soiled and Clean Tableware (corrected on site)
Observation: Fryer lids observed being stored on the floor.
Correction: Store the fryer lids on approved shelving.
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08/29/2013 | Routine | |
Transfer the current Certified Food Manager's certificate to the Portsmouth Health Department. Post the current Health Department permit in public view.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: Hot dogs hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: The foods for which time rather than temperature is being used as a control was not labeled or otherwise marked with the proper serve or discard by time.
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. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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01/17/2013 | Routine | |
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