Inspection findings | Inspection date | Type | |
---|---|---|---|
No violations observed. Discussed cleaning the vents above the fryers - cleaning is scheduled. Gloves worn to handle ready to eat foods. Left temperature charts for CFM to being maintain daily log. Discussed employee health policy and importance of correct sanitizing. Left information on recert class. No violation noted during this evaluation. | 02/04/2016 | Risk Factor | |
Issued Permit. No violation noted during this evaluation. | 09/09/2015 | Follow-up | |
Discussed violations with CFM. Follow up inspection will be conducted. Discussed the following: date-marking, sanitizing methods and cooking temperatures.
|
09/03/2015 | Routine | |
Kitchen maintained clean and organized at time of inspection. Reviewed food handler cards. Discussed employee health policy and gloves used as a barrier for ready to eat foods.
|
04/15/2015 | Routine | |
Discussed violations with CFM. Reviewed food handler cards. Left schedule for employee with expired card. Discussed no bare hand contact with ready to eat foods. Gloves used as a barrier. Discussed minimum cook temperatures of all raw food cooked. Discussed sanitizing methods and concentration of bleach when used as a sanitizer. Issued permit renewal.
|
09/08/2014 | Routine | |
The refrigerated display case currently being used to store desserts is not maintaining a cold-holding temperature <= 41 degrees Fahrenheit (F). OK to store sugar-based desserts in the unit, but any desserts with a cream, custard, or cream cheese base need to be stored in a refrigeration unit capable of maintaining a cold-holding temperature <= 41 F.
|
03/18/2014 | Risk Factor | |
Reviewed with the person-in-charge proper date labeling procedures for ready-to-eat foods stored in the refrigerator > 24 hours. A clean and well-organized kitchen. No violation noted during this evaluation. | 09/13/2013 | Routine | |
A clean and well-organized kitchen. No violation noted during this evaluation. | 06/17/2013 | Risk Factor | |
Reviewed with the person-in-charge the following: Proper date labeling of ready-to-eat foods, glass container restrictions, the need to replace the kitchen handsink drain stopper mechanism, and separating employee food storage from restaurant food storage. No violation noted during this evaluation. | 01/16/2013 | Routine |
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