Working on obtaining certified managers certificate.
- Critical: Food Protection Manager Certification (repeated violation)
Observation: There is no person in charge with a valid Food Protection Manager Certification from an accreditied agency recognized by the Conference for Food Protection.
Correction: Ensure at least one person in charge of the establishment acquire a valid FPMC. Certification must be available for observation by the public.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: Expired food not thrown out.
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.
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01/26/2016 | Routine | |
New management to obtain Servsafe Managers Cert. Pest and cleaning issues to address.
- Critical: Food Protection Manager Certification
Observation: There is no person in charge with a valid Food Protection Manager Certification from an accreditied agency recognized by the Conference for Food Protection.
Correction: Ensure at least one person in charge of the establishment acquire a valid FPMC. Certification must be available for observation by the public.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: FOOD Cold holding at improper temperatures as cooler unit is out of temp.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the walls and around sinks had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Light Bulbs Protective Shielding
Observation: light bulbs in over freezer not protected against breakage by a shield.
Correction: Protect lamp against breakage by a shield surrounding and extending beyond the bulb so only the face of the bulb is exposed.
- Physical Facilities in Good Repair
Observation: Floor tiles, broken or missing pieces, not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Controlling Pests*
Observation: Methods are not being used to effectively control pests
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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09/25/2015 | Routine | |
Leadership is managing the kitchen well. Spoke on monitoring cooler temps.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: FOOD Cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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06/02/2015 | Routine | |
No Violations. Discussed the food handlers class coming up. Discussed cleaning procedures.
No violation noted during this evaluation. | 02/03/2015 | Routine | |
No Violations. Discussed employee health policy and cooling methods.
No violation noted during this evaluation. | 02/03/2015 | Routine | |
During the inspection, all new code requirements were discussed, along with, employee health, hand washing, and no bare hand contact with ready to eat foods. The permit was issued. Thank You,
- Cooling Methods (corrected on site)
Observation: The methods used for cooling 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.
- Non-Food Contact Surfaces
Observation: The sanitizer hose is in need of cleaning.
Correction: Clean the hose to allow proper chemical flow.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The ceiling tiles are 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.
- Ventilation Systems - Cleaning Ventilation Systems; Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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05/09/2014 | Routine | |
During the inspection, the new 2013 Food Code regulation requirements were discussed. Better cooling techniques were also reviewed. The facility has an employee health and hand washing policy. Thank You.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) peas, BBQ, and mashed potatoes 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: Sanitizer; Criteria/Chemicals for food contact* (corrected on site)
Observation: Scented Clorox Wipes being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Correction: Utilize only sanitizers that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
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01/06/2014 | Risk Factor | |
The facility looks good. During the inspection, employee health, hand washing, and no bare hand contact with ready to eats foods was reviewed. Thank You.
- Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment.
Correction: Remove unnecessary poisonous or toxic materials.
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08/05/2013 | Risk Factor | |
Dish machine sanitization and cooling techniques were discussed. No prep observed during the inspection. Permit issued. Thank You
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The storage shelves are not corrosion resistant, 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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The side wall of the dish machine, as well as the door are in need of cleaning.
Correction: Clean the exterior of the dishmachine.
- Physical Facilities in Good Repair
Observation: The floor wall juncture (coving) is in poor repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor behind the fryer is 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.
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04/04/2013 | Routine | |
Restaurant representatives - add corrected or new information about Opportunity House, 505 Jamestown Avenue, Portsmouth, VA 23704 »