Water dripping heavily from the Walk-in freezer, needs to be corrected. Spoke on ServSafe Certification expiring and maintaining temperature monitoring logs.
No violation noted during this evaluation. | 02/03/2016 | Routine | |
No violations. Employees are knowledgeable and practice good food safety habits.
No violation noted during this evaluation. | 09/01/2015 | Routine | |
- Critical: Hands - Where to Wash (repeated violation)
Observation: A towel dispenser handle was broken.
Correction: Repair or replace the towel dispenser.
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05/18/2015 | Follow-up | |
Generally the facility does well. I spoke on monitoring and maintaining food handlers cards.
- Critical: Hands - Where to Wash
Observation: A towel dispenser handle was broken.
Correction: Repair or replace the towel dispenser.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: The condiment prep cooler was down at 60 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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04/30/2015 | Routine | |
All violations were corrected.
No violation noted during this evaluation. | 12/10/2014 | Follow-up | |
All employees must have food handlers cards before starting work. Spoke on sanitizer strengths and test strips.
- Person in Charge
Observation: Food handlers cards were not produced for all employees.
Correction: All employees must have food handlers before beginning work.
- Hand Drying Provision
Observation: Hand towel dispenser out of paper towels and the machine is broken.
Correction: Repair or replace the hand towel unit.
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12/04/2014 | Routine | |
The store manager was met for the first time during this inspection. Employee health, no bare hand contact with ready to eat foods, and hand washing were discussed in detail.The new code requirements were also reviewed. One prep reach in unit was not holding properly. All foods located within the unit were thrown out or relocated. The General Manager's Certified Food Manager Certification is expired. Information and class times were given out during the inspection. Overall, the facility is in good condition. Thank You.
No violation noted during this evaluation. | 07/14/2014 | Risk Factor | |
Note: During the inspection, employee health, no bare hand contact with ready to eat foods, and hand washing was discussed. Some manager certifications are expired. Food Certification is valid for three years. the 2014 Class schedule was given to the manager on duty. Thank You.
- Hair Restraints - Effectiveness
Observation: Managers observed working in the food service area without proper hair restraints.
Correction: Ensure all employees and mangers wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Employees are not cleaning as they go. The areas around the food prep tables and the mixing stations are not cleaned and sanitized after use.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: The reastrooms were remodeled recently,however, there is a sewage-like odor coming from them.
Correction: Consult an expert to evaluate the plumbing. Provide an invoice of service within the next 30 days.
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12/12/2013 | Routine | |
Information to obtain food handlers cards and Food Manager Certification was given while on site. Food Manager Certification is valid for three years. Employee health, no bare hand contact with ready to eat foods, and hand washing was discussed. Thank You.
- Critical: Demonstration of 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.
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09/05/2013 | Risk Factor | |
- Utensils - In-Use; Between-Use Storage
Observation: Dispensing utensils improperly stored between. Ice scoop stored on top of soda spill over tray.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140°F and the container.
- 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 Quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Backflow Prevention, Air Gap*
Observation: The diameter of the air gap between the water supply inlet and the flood level rim of the three compartment sink is less than twice the diameter of the water supply inlet. The sprayer extends inside the sink.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap by repairing the sprayer.
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05/14/2013 | Routine | |
Note: Ensure the manager post the three year Certificate. During the inspection, good sanitation practices were observed. Thank you.
- Critical: Eating; Drinking; or Using Tobacco*
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands
- Self-Service - Consumer Self-Service Operations (corrected on site)
Observation: The cabinet under the self-service drink area is soiled with syrup. Food supplies are stored unprotected in this area.
Correction: Discard the supplies and clean the cabinet. If this area will be used for storage, ensure items are protected from contamination, an example would be storing items in a closable cleanable container.
- Equipment - Good Repair and Proper Adjustment
Observation: The ice machine tray is scratched and discolored.
Correction: Replace the tray 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.
- Equipment - Cutting Surfaces
Observation: The cutting board at the prep reach in unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The drive thru hand sink has an ice cream scoop in it.
Correction: The hand washing sink must only be used for hand washing.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Employees are not using the dressing rooms or lockers provided. Personal jackets observed on storage shelves throughout the facility.
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
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02/12/2013 | Routine | |
Restaurant representatives - add corrected or new information about Popeye's Chicken & Biscuits, 3718 George Washington Highway, Portsmouth, VA 23702 »