Discussed code requirement with new CFM. He was unaware that all employees needed to have food handler cards. Left on line and class schedule. CFM will ensure all employees attend the class by January 21st 2016 and will scan cards upon completion.
- Critical: Person in Charge Present, demonstrates knowledge (repeated violation)
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.
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01/13/2016 | Follow-up | |
CFM not available at time of inspection. Spoke over the phone and explained violations. Left information on temperature monitoring. Left food handler class schedule. Reinspection to follow.
- Critical: Person in Charge -Present
Observation: The person in charge was not available at the time of inspection. No current CFM certificate was posted.
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.
- Critical: Clean-up of Vomiting and Diarrheal Events
Observation: Establishment is unable to provide procedures for employees to follow when responding to vomiting or diarrheal events.
Correction: Provide procedures for employees to follow wheb responding to a vomiting or diarrheal event that involves the discharge of vomitus or fecal matter onto surfaces in the food establishment.
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12/09/2015 | Risk Factor | |
No violations observed. Facility maintained clean and organized at time of inspection. Violations from previous inspection have been corrected. Discussed employee health and reviewed food handler cards. Issued June permit.
No violation noted during this evaluation. | 06/01/2015 | Routine | |
Facility maintained clean and organized at time of inspection. PIC will take CFM test in April. Good food safety practices observed. Discussed bare hand contact with ready to eat foods. Left 2015 food handler class schedule.
- 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
- Temperature Measuring Devices (repeated violation)
Observation: There were no temperature measuring devices located in the 4 door prep and the 1 dr low boy (SilverKing).
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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03/19/2015 | Routine | |
Post the current Certified Food Manager's certificate and the Health Department permit in public view. Permit renewal issued.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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07/08/2014 | Routine | |
The person in charge stated via phone call that she would enroll into the April 2014 Certified Food Manager's course before the end of 3/21/14 office hours.
No violation noted during this evaluation. | 03/21/2014 | Follow-up | |
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Kitchen employees do not possess valid food handler cards.
Correction: All kitchen employees must obtain food handler cards.
- Critical: Demonstration of Knowledge*
Observation: No Certified Food Manager employed to oversee daily kitchen operations.
Correction: Employ a Certified Food Manager to oversee daily kitchen operations, or enroll an employee into the next available Food Manager's class conducted at the Portsmouth Health Department.
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03/05/2014 | Risk Factor | |
Need to post the permit and Certified Food Manager's certificate in public view. A clean and well-organized kitchen. Permit renewal issued.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Employee unable to produce a valid food handler's card.
Correction: Maintain valid food handler cards for employees who are not Certified Food Managers.
- Temperature Measuring Devices
Observation: The temperature measuring device located in the pizza make unit's refrigeration compartment is not easily readable.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- Physical Facilities in Good Repair
Observation: Hole cut in ceiling tile in order to insert a pvc pipe through the hole.
Correction: Remove the PVC pipe and seal the hole in the ceiling tile.
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07/03/2013 | Routine | |
Post the Health Department permit and the Certified Food Manager's certificate in public view. A clean establishment.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Employees do not possess valid food handler cards.
Correction: Maintain valid food handler cards for all kitchen employees of employees who handle the food.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the pizza make unit's refrigeration compartment.
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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the kitchen handsink located next to the pizza oven.
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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03/19/2013 | Routine | |
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