No violations observed. Kitchen maintained clean and organized. Discussed menu items. Reviewed food handler cards. Good handwashing and glove use observed. Temperature charts being maintained daily. No violation noted during this evaluation. | 03/23/2016 | Routine | |
No violations observed. Facility maintained clean and organized. Discussed cooling and reheating methods. Discussed monitoring temperature of cold holding units. Logs maintained. Reviewed food handler cards and observed safe food practices by the kitchen staff. No violation noted during this evaluation. | 11/09/2015 | Risk Factor | |
Kitchen maintained clean and organized. CFM and staff demonstrated good food safety knowledge. Reviewed food handler cards and discussed employee health policy. Discussed glove use. Issued June permit. No violation noted during this evaluation. | 06/10/2015 | Routine | |
Kitchen maintained clean and organized at time of inspection. Reviewed FHC and discussed employee health policy. Left 2015 FHC schedule with CFM. Discussed menu items. CFM had good knowledge of food safety. Discussed data plate on new high temp dish machine.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. Digital read-out only reads 141 F / 143 F when the required wash temperature (according to the data plate) is 150 F.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
|
03/02/2015 | Routine | |
Good kitchen sanitation and kitchen employee food safety practices were observed during this inspection. Permit renewal issued.
- Equipment - Good Repair and Proper Adjustment
Observation: The kitchen handsink is slow to drain.
Correction: Remove the obstruction that is preventing the kitchen handsink from properly draining.
|
06/18/2014 | Routine | |
Post the current Certified Food Manager's certificate in public view.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 150 F while the actual temperature was 125 F.
Correction: Increase the wash temperature to 150 F.
|
03/24/2014 | Routine | |
A clean and well-organized kitchen. No violation noted during this evaluation. | 10/29/2013 | Risk Factor | |
- Critical: Cooling* (corrected on site)
Observation: Small containers of chicken fricassee and cooked rice stored in the walk-in cooler were noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from ingredients at ambient temperature 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.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's wash and rinse temperature specifications.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
|
07/01/2013 | Routine | |
- Cooling, Heating, and Holding Capacities
Observation: The walk-in freezer was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional freezer space necessary to maintain food items at the frozen state. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680)
Correction: (Warewashing machine technician notified during this inspection) Repair the unit so that achieving a utensil surface temperature of 180°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
|
01/22/2013 | Routine | |
Restaurant representatives - add corrected or new information about Holiday House Of Portsmouth, 4211 County Street, Portsmouth, VA 23707 »