Newland Mp International, 12914 Jefferson Ave, Newport News, VA 23608 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Newland MP International
Address: 12914 Jefferson Ave, Newport News, VA 23608
Type: Full Service Restaurant
Phone: 804 877-6508
Total inspections: 3
Last inspection: 11/10/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.11/10/2015Routine
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
    Observation: Chicken, rice, hot holding at improper temperatures.
    Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
  • Ventilation Hood System, Drip Prevention
    Observation: Hood filters are in need of cleaning.
    Correction: Clean the hood filters.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floor in the walk in 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.
06/10/2015Routine
Discussed temperature control/using time control for food hard to keep at proper holding temperatures
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
    Observation: wings, fish, bean pie on top shelf hot holding at improper temperatures.
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Fish/shrimp cold holding at improper temperatures in glass door unit
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Sanitizing Solutions, Testing Devices
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a chorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
    Observation: Sanitizer (chlorine) @ three vat sink being applied to food contact surfaces too high 200+
    Correction: Keep sanitizer @ 50-100 ppm when applying to food contact surfaces
04/18/2013Routine

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