Discussed violations with PIC. Good temperature charts being maintained. Discussed thawing methods. Reviewed food handler cards and left 2016 schedule with PIC. Issued March Permit.
- Temperature Measuring Devices; Ambient Air and Water
Observation: The ambient (air) temperature measuring device (degrees F) located in the reach-in is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Warewashing Equipment, Cleaning Frequency
Observation: The drainboards of the 3 compartment sink are heavily soiled.
Correction: Clean the sink compartment(s) or drainboards: 1) before use
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following had accumulations of grime and debris: Shelves throughout kitchen, area around the hot hold area and inside reach-in fridge unit.
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 (back screen door)is not protected against entry of insects and rodents. Gap visible under screen door.
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
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03/09/2016 | Routine | |
Discussed the following with the PIC: violations observed, cooling methods for large quantities of noodles, cooking methods of chicken, thawing methods of spring rolls and sanitizing frequency. Left temperature charts for cold holding monitoring.
- Thawing (corrected on site) (repeated violation)
Observation: Improper methods used to thaw spring rolls. Observed spring rolls in a container on the counter at room temperature.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
- Cooling Methods (corrected on site)
Observation: The methods used for cooling fried rice were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
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12/14/2015 | Routine | |
Discussed violations with person in charge. Corrective action taken.
- Critical: Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in the utility sink. Discussed correct method and place to wash hands.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Preventing Contamination from Hands (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) food (cooked pork) with their bare hands. Discussed corrective action.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Thawing
Observation: Boxes of raw frozen chicken thawing at room temperature. Discussed corrective action.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers (cans) were observed reused for the storage of TCS foods.
Correction: Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following had accumulations of grime and debris: counter top and shelving around food prep area, table beside walk-in and blue container where single serve utensils are kept.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Sanitizer; Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Bleach made up in wiping cloth bucket was > 200 ppm. Discussed corrective action with PIC.
Correction: Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
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08/18/2015 | Routine | |
Violations from the 2/25/15 inspection had been corrected.
Discussed re-cert with CFM.
Issued March Permit.
No violation noted during this evaluation. | 03/16/2015 | Follow-up | |
CFM not present but informed PIC of follow-up inspection date.
- 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
- Critical: Person in Charge -Present
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Person in Charge -Present
Observation: The person in charge (CFM) was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Person in Charge Present, demonstrates knowledge
Observation: A food service employee was working in the food service establishment without having a valid food service card.
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.
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cloths - Wiping Cloths; Use Limitation
Observation: Heavily soiled wiping cloths in use.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the following is not corrosion resistant, nonabsorbent, and/or smooth: Soiled cardboard observed lining shelves and being used under equipment.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Warewashing Equipment, Cleaning Frequency
Observation: The compartments and drainboards of the 3 compartment sink are heavily soiled.
Correction: Clean the sink compartment(s) or drainboards: 1) before use
- 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: Shelving, prep tables/areas, Silver King Unit (inside and out) and tables for hot holding.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: food containers in walk in and on hot line.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Equipment and other items were found stored on the floor, under storage racks.
Correction: Store all equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors through out the kitchen (and under equipment) 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.
- Critical: Sanitizer; Criteria/Chemicals for food contact*
Observation: Chlorine being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Bleach at > 200 ppm.
Correction: Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
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02/25/2015 | Routine | |
| No violation noted during this evaluation. | 08/12/2014 | Risk Factor | |
Permit renewal issued.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:kitchen shelves and counter tops.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: cutting board and meat clever.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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03/06/2014 | Routine | |
| No violation noted during this evaluation. | 10/28/2013 | Follow-up | |
- Critical: Demonstration of Knowledge*
Observation: Employee obtained a food handler card from an unauthorized web site.
Correction: Retake the food handler's class from the one web site approved by the Portsmouth Health Department.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning his hands in the service sink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Bowls of fried rice and precooked shrimp were cold holding at improper temperatures in the walk-in cooler.
Correction: Maintain cold holding temperatures for foods below 41 F. (refrigeration technician notified during this inspection)
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: The carton of raw eggs in the shell were being stored on the counter at room while not in use.
Correction: Store the eggs under proper refrigeration when not in use.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) precooked shrimp and fried rice in the refrigeration unit are not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: No practice set up to properly sanitize food contact surfaces of equipment and utensils after a food preparation task.
Correction: Bleach water bucket set up during this inspection.
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10/22/2013 | Risk Factor | |
Permit renewal issued
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Lining shelves with cardboard.
Correction: Do not line shelves with cardboard. Keep shelf surfaces clean, and nonabsorbent.
- Food Contact Surfaces; Cleanability*
Observation: Reusing 5-gallon food bucket lids for food storage usage.
Correction: Do not reuse the bucket lids when reusing the buckets for food storage needs. The lids are not constructed to be easily cleanable.
- 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: counter tops, kitchen shelves, exterior surfaces of the food buckets, restroom light switch covers, inside portion of the kitchen equipment door handles, and the exterior sides of the fryer, stove, and stir fry.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Floor Covering, Mats and Duckboards
Observation: Sheet of cardboard observed placed under the deep fryer.
Correction: Do not use cardboard as a floor mat.
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03/26/2013 | Routine | |
Low amounts of liquid hand soap observed for both restroom hand sinks. Need to replenish.
- Cloths - Wiping Cloths; Use Limitation (corrected on site) (repeated violation)
Observation: Dry wiping cloths improperly stored between use on the kitchen table tops after being used to wipe down the cutting board and kitchen table tops.
Correction: Do not use dry wiping cloths to clean surfaces of equipment. Instead use a wet wiping cloth with soap for cleaning, and wiping cloths stored in the bleach + water sanitizer bucket for sanitizing food contact surfaces of equipment. Ensure wet wiping cloths are stored in the chemical sanitizer at the proper concentration between use.
- Cloths - Wiping Cloths; Use Limitation (corrected on site)
Observation: Heavily soiled dry wiping cloths in use.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: A carton of raw eggs were cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Food Contact Surfaces; Cleanability* (corrected on site)
Observation: Cardboard boxes are being re-used to store cooked and uncooked food.
Correction: Do not re-use cardboard boxed for secondary food storage needs. Instead, use food-grade plastic or stainless steel containers for food storage needs.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: kitchen shelves and the Men's restroom handsink.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Containers used for storing clean knives and meat cleavers were not clean.
Correction: Store clean utensils in clean containers.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized after being cleaned: cutting board, and the stainless steel counter top used for food preparation tasks.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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01/02/2013 | Routine | |
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