Pest control company hired for bimonthly inspections.
Ambient air thermometer needed for prep unit and daily temperature monitoring is required.
Issued Permit.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the prep unit. Left temperature logs for monitoring twemperature.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
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11/24/2015 | Follow-up | |
Follow up inspection will be conducted for corrections of the above violations.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the prep unit. Left temperature logs for monitoring twemperature.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Warewashing Equipment, Cleaning Frequency
Observation: Area around 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
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Inside hot hold unit.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist. Flies and fruit flies observed in the back of the kitchen near the 3 compartment sink and the mop sink.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor throughout facility 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.
- Mops - Drying Mops
Observation: Mops and brooms not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Toilet Rooms - Closing Toilet Room Doors (repeated violation)
Observation: Toilet room doors are being kept open into kitchen area. No self closer - repeat violation.
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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11/05/2015 | Routine | |
Discussed violations with CFM. Employees have current food handler cards and left current schedule with CFM. Good hand washing observed by employees. Discussed emergency preparedness.
- Physical Facilities in Good Repair
Observation: Door seal/ gasket damaged on 2 dr reach in - that opens into the walk-in. Gap visible allowing air flow through this door.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Controlling Pests*
Observation: Fruit flies observed around the grease trap area near the 3 compartment sink. Odor also coming from this area. Recommended thorough cleaning.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Toilet Rooms - Closing Toilet Room Doors (repeated violation)
Observation: Employee bathroom door open into kitchen - self closer is broken.
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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07/15/2015 | Routine | |
Spoke on sanitizer use and testing and periodic cleaning of the pizza oven. Need a "No Smoking" sign posted.
No violation noted during this evaluation. | 11/21/2014 | Routine | |
Discussed violations with person in charge. the CFM was not present at time of inspection.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the 3 dr prep unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following had accumulations of grime and debris: front display drink case, drain boards at 3 compartment sink, inside 3 dr prep unit, outside all equipment and door of walk-in.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Plumbing System Maintained in Good Repair*
Observation: Cold water faucet at hand sink (beside 3 compartment sink) was broken, hand sink in front of store was leaking, faucet handle missing from 3 compartment sink.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following noted in need of cleaning: wall in bathroom, under rack at 3 compartment sink, floor drain under 3 compart sink, wall behind 3 compart sink and grease trap
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.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Employee bathroom had broken self closer.
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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10/28/2014 | Routine | |
A leak on the neck of the 3-compartment sink faucet was observed. According to the person-in-charge, a replacement faucet has been ordered. Reviewed the 2013 FDA Food Code changes with the operator.
No violation noted during this evaluation. | 08/08/2014 | Risk Factor | |
Permit renewal issued.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: New employees do not possess valid food handler cards.
Correction: (Food Handler's class schedule was given to the manager-in-charge) Maintain valid food handler cards for all kitchen staff.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: Obtain at least one digital probe thermometer so employees can properly monitor the temperature of food items in the establishment.
- Sanitizing Solutions, Testing Devices
Observation: Quaternary ammonium test kit was water damaged.
Correction: Replace the water damaged test kit with one that is capable of providing accurate sanitizer concentration levels.
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12/02/2013 | Routine | |
Transfer the current Food Manager's certificate to the Portsmouth Health Department. Replace the refrigerator thermometer located in the lower make unit compartment. Store the cases of soda on approved platforms/shelving. The food handler's course information as provided to the person-in-charge.
- Responsibilities of Owner or Proprietor (corrected on site)
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: Demonstration of Knowledge*
Observation: Several employees had obtained their food handler cards from an unapproved web site.
Correction: These employees need to become recertified by either attending the food handler's class offered at the Portsmouth Health Department, or successfully completing the one (1) on-line food handler's class approved by the Portsmouth Health Department.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed a greasy film on the stored-for-use Lexan food containers.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: The stored-for-use Lexan food pans were not found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided a the hand washing lavatory in the rear of the kitchen.
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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04/23/2013 | Routine | |
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