Reviewed the daily cold and hot holding temperature logs.
- Person in Charge
Observation: The current Certified Food Manager's certification has recently expired.
Correction: The current Certified Food Manager needs to be re-certified. ServSafe Food Manager's certifications are considered expired after 3 years and 6 months from the issue date.
- Cooling, Heating, and Holding Capacities
Observation: The front under-counter refrigerator is not maintaining a cold-holding temperature <= 41 F.
Correction: Repair the refrigeration unit so it is capable of maintaining a cold-holding temperature of <= 41F for foods that require time/temperature control for safety.
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11/09/2015 | Routine | |
Need to post the current Portsmouth Health Department permit and Certified Food Manager's certificate in public view. This inspection focused on employee food safety training requirements, proper cold and hot food temperatures, sanitizing food contact surfaces, and a review of the facility Emergency Response Action Plan.
- 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
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08/04/2015 | Risk Factor | |
Post the current health department permit and food manager's certificate in public view. Permit renewal issued.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: New employees have not obtained their food handler card.
Correction: Have the employees obtain their food handler's card either through the Portsmouth Health Department, or through the approved on-line food handler course. (info on both provided).
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: An order of chicken tenders was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. The operator was setting the incorrect cooking time for deep-frying the chicken tenders. (improperly cooked to 137 F).
Correction: Staff to be retrained in using the cook settings on the deep-fryers. All parts of the chicken tenders were properly cooked to 165°F or above for 15 seconds.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the handwashing station located next to the fryers due to an inoperable towel dispenser.
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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02/05/2015 | Routine | |
Discussed violations with CFM. Discussed glove use and when to change gloves. Good hand washing practices observed. Food handler cards on file. Discussed posting the permit in public view (not in the office).
- Equipment - Good Repair and Proper Adjustment
Observation: The following were observed in a state of repair and condition that prevents necessary maintenance and easy cleaning : Heavy plastic curtains in walk-in freezer and fridge, cup holder under register in the front area and thermal sheet missing in the cook line.
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.
- 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: around the fryer area, the front counter where the tea canister is stored and black plastic containers where salt and sugar packets are stored (customer area).
Correction: Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
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08/26/2014 | Routine | |
Left current food handler class schedule. Good hand washing observed. Gloves used to handle ready to eat foods. Discussed minimum cooking temperatures of items that are fully cooked or raw.Store maintained clean and organized at time of inspection.
- Physical Facilities in Good Repair
Observation: Floor tile missing in front of fryer area, pooling with water.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/24/2014 | Routine | |
Discussed the cleaning schedule of the facility with the Person-In-Charge (PIC).
- 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 handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed employees fail to wash their hands after changing gloves, when going from the cook line to the prep/service line, and after touching their face.
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.
- Food - Miscellaneous Sources of Contamination
Observation: Observed employee taking food temperatures with a thermometer and allowed the thermocouple's cord to lie on top of the cooked meat while taking the temperature of another cooked piece of meat.
Correction: Protect food from miscellaneous sources of contamination.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: The door of the "B" lowboy unit was observed in a state of disrepair and/or damaged so that the door does not close properly. The PIC stated that a repair order had been placed for service on the unit.
Correction: Repair the above mentioned 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 above mentioned equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. The three compartment sink was not set-up for manual dishwashing. Observed employee improperly washing/rinsing/sanitizing the grill/broiler components. The employee washed the components under running water and re-installed the components back into the grill/broiler unit without any sanitizing step.
Correction: Properly set-up the three compartment sink for manual ware washing. Wash, rinse and sanitize items.Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled to sight and touch with an accumulation of food residue, and/or other debris: The exterior doors and handles of the equipment.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided a the hand washing sink located near the 3-compartment sink.
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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11/04/2013 | Routine | |
Reviewed food handler cards and discussed employee health policy. CFM will post CFM certificate and Permit in public view.
- Equipment and Utensils - Durability (repeated violation)
Observation: Light bulb in front hot hold unit had was damaged, peeling cover.
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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Repair hole in ceiling above soda dispenser/ ice machine.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/21/2013 | Follow-up | |
Discussed employee health policy that company provides at employees initial hire. All employees to obtain food handlers cards by re-inspection. Will conduct follow-up inspection.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Food service employees was working in the food service establishment without having a valid food service card. All employees to obtain cards by Feb 21st 2013.
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.
- Equipment and Utensils - Durability
Observation: Light bulb in front hot hold unit had was damaged, peeling cover.
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.
- Warewashing Equipment, Cleaning Frequency
Observation: The hose that is hooked up to the sink (from the soap and sanitizer) is damaged and soiled. The sprayer is also soiled.
Correction: Clean the sink compartment(s) or drainboards: 1) before use
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following had accumulations of grime and debris: Clean inside and outside of all cold and hot units, clean fryer equipment and equipment (lids and handles) used to bread the raw chicken.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Outer Openings; Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back door has gap underneath.
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
- Physical Facilities in Good Repair
Observation: Repair hole in ceiling above soda dispenser/ ice machine.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Pests - Controlling Pests*
Observation: Live roach observed climbing on wall near back door.
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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01/09/2013 | Routine | |
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