There are no TCS foods being stored at this time. The floor and one table are in need of repair. Neither can be cleaned properly. During the inspection, employee health, hand washing, and no bare hand contact with ready to eat food was discussed. Shelves have been painted. The permit was issued. Thank You.
No violation noted during this evaluation. | 03/15/2016 | Routine | |
There were no violations observed during this inspection. The vegetable refrigerator is holding above 41 degrees. Refrigeration must be at or below 41 degrees to cold hold TCS foods adequately. During the inspection, employee health, hand washing, and no bare hand contact with ready to eat foods was discussed. The Emergency Response Plan was read and signed during the inspection. Thank You.
No violation noted during this evaluation. | 09/30/2015 | Routine | |
Discussed the 2013 Food Code. The permit was issued. Thank You.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The storage shelves and the refrigerator racks are no longer smooth and cleanable
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Floors, Walls, and Celings - Cleanability
Observation: The kitchen floor is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Premises - Maintaining Premises; Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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03/23/2015 | Routine | |
Discussed observations with the CFM.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: The reach-in cooler # 2 was cold holding at improper temperatures. The ambient air temperature was at 57 degrees F. The cheese in the unit were at 54 degrees F. The CFM voluntarily relocated the food items.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below or discard food TCS foods based on time/temperature..
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods and commercially processed RTE foods in the refrigeration unit were 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 - Good Repair and Proper Adjustment
Observation: The evaporator in the bread reach-in cooler was observed icing over.
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: Pests - Controlling Pests* (repeated violation)
Observation: Observed flies and rodent droppings throughout the facility.
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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07/28/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Damaged, spoiled food stored in the reach-in refrigerator. Observed spoiled cantaloupe and lettuce which was leaking onto the refrigerator's shelf. The CFM voluntarily discarded the food product.
Correction: Prevent cross contamination by holding damaged, spoiled or recalled products in a designated area that is separate from food, equipment, utensils, linens, and single-service and single-use articles.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: The produce refrigeration unit was observed in a state of disrepair and damaged. The ambient air temperature of the unit was at 50. The CFM adjusted the thermostat setting and was going to monitor the air temperature. The CFM stated that should the temperature of the unit be above 41 degrees F a repair service call would be placed. No food was in the refrigeration 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: Equipment - Food Contact Surfaces and Utensils
Observation: Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
- Critical: Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests. Observed rodent droppings throughout the facility.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. When pests are found use methods to such as trapping devices or other means of pest control.
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03/31/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Spoiled lettuce was observed being stored in the Produce reach-in cooler # 4 among good food product. The CFM voluntarily discarded the product.
Correction: Prevent cross contamination by holding damaged, spoiled or recalled products in a designated area that is separate from food, equipment, utensils, linens, and single-service and single-use articles.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared and commercially processed ready-to-eat (RTE) foods in the refrigeration units were 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 - Good Repair and Proper Adjustment (repeated violation)
Observation: The Bread/Egg reach-in cooler # 3 was noted with ice build-up on the evaporator.
Correction: Repair the above mentioned piece of 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 piece of 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: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: The storage shelving/liners.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Tableware - Soiled and Clean Tableware (corrected on site)
Observation: A shop vac attachment was lying on clean kitchen/chef knives and utensils.
Correction: Maintain separation of soiled and clean tableware/utensils and/or equipment to prevent contamination of clean items. Clean and sanitize any contaminated tableware and/or utensils prior to use.
- Outer Openings; Protected (repeated violation)
Observation: Outer opening of the food establishment was not protected against entry of insects and rodents. The outer door of the kitchen was propped open and there was a hole in the wall which would allow pest entry.
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
- Premises - Maintaining Premises; Unnecessary Items and Litter
Observation: Facility was storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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10/30/2013 | Routine | |
The facility was not preparing or cooking any food during this inspection.
- Equipment - Good Repair and Proper Adjustment
Observation: The bread and egg reach-in cooler was observed with an accumulation of ice built-up on the evaporator.
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.
- 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: The inside bottom shelves of the ice pack freezer and the condiment reach-in refrigerator.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Outer Openings; Protected (corrected on site)
Observation: The outer door of the kitchen was being propped open.
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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06/17/2013 | Routine | |
The facility was not operating during this inspection. Discussed observations with the CFM.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Food was cold holding at improper temperatures in the Frigidaire reach-in refrigerator in the kitchen. The ambient air temperature was at 49 F. The raw chicken was at 53 degrees F , cheese was at 48 F. The CFM voluntarily discarded or relocated the food to a working unit dependent on TCS.
Correction: Discard or relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The unsealed wooden shelving observed in the bread reach-in was not nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: Chest freezer # 3 was observed in a state of repair and condition that prevents necessary maintenance and easy cleaning. The bottom portion of the chest freezer was damaged exposing portions of the insulation and is no longer easily cleanable.
Correction: Repair the chest freezer # 3 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 chest freezer # 3, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment had accumulations of grime and debris: 1. The bottom area of the 2-door reach-in refrigerator and vegetable reach-in refrigerator. 2. The backboard and rack used for the storage of clean utensils.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware
Observation: Unwrapped forks were not stored on the kitchen prep table with the handles up.
Correction: To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
- Kitchenware and Tableware
Observation: Clean tableware were found stored with the food or lip-contact surface facing upward.
Correction: Store tableware with food or lip-contact surface facing downward to prevent contamination prior to use.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing sink located in the kitchen was blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items in front of the sink preventing its use.
- Walls and Roofs - Exterior Walls and Roofs; Protective Barrier
Observation: Exterior wall behind the three compartment sink of the food establishment was not protecting the establishment from pest entry. Observed a hole and an air gap at the wall/floor junction of the wall behind the three compartment sink.
Correction: Repair perimeter walls and roof of the food establishment so as to protect against pest entry.
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02/13/2013 | Routine | |
Restaurant representatives - add corrected or new information about Kate's Catering, 23 Pennock Street, Portsmouth, VA 23702 »