No changes to menu or food suppliers per PIC. Consumer advisory correct on lunch and dinner menu for tuna (Yellowfin), salmon, burgers, and steak
- Critical: Cooling* (corrected on site)
Observation: Observed penne pasta and spaghetti in the True reach in cooler not being adequately cooled to prevent the growth of harmful bacteria. Observed penne at 45 F and spaghetti at 47 F
Correction: PIC stated these had been cooked and cooled the previous evening.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Observed the prepared ready-to-eat (RTE) marinara and meat sauce in the True reach in cooler refrigeration unit not discarded by the 7 calendar day "consume by" date and/or exceeds the maximum holding time as allowed by law. Observed marinara and meat sauce dated 12/23.
Correction: Discard the food at this time. Recommend ensuring that all prepared RTE food is marked with the name and ""consume by"" date on the container 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, sold or discarded 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. PIC discarded food.
|
01/06/2016 | Risk Factor | |
Follow up inspection. Observed all violations corrected. Observed screen door installed in rear kitchen and measures in place to minimize presence of flies. Recommend ensuring the screen is tightly secured and bottom of the door is tight fitting to prevent entry of flies/ insects. Discussed installing fly strips. Exterminating Unlimited is the LPCO
No violation noted during this evaluation. | 08/12/2015 | Follow-up | |
Suppliers are PFG, International Gourmet Foods, Cavalier Produce and Profish. Consumer advisory correct on dinner menu for salmon, Yellowfin tuna, burgers, and steak, and correct on lunch menu for hamburgers
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed a food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed employee handle raw chicken with gloves, remove gloves, and fail to wash his hands before donning clean gloves.
Correction: Recommend instructing food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including before donning gloves and working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed wet wiping cloths improperly stored between use in chlorine sanitizer at a concentration too low, observed at < 10 ppm.
Correction: Recommend ensuring that wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. For bleach sanitizer the concentration should be 50-200 ppm.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed prepared and commercially processed ready-to-eat (RTE) foods, including sliced ham and turkey, risotto, cooked tilapi, cooked chicken, and house made sauces, in the refrigeration units not properly dated for disposition.
Correction: Recommend marking 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the salad prep unit in a state of disrepair and damaged. Observed the far right door on the unit not easily stay fully closed and the unit leaking water on the front left side. Food in the unit observed properly cold holding.
Correction: Recommend repairing the unit 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. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Observed the cutting board(s) along the grill prep, salad prep, and numerous colored non-attached cutting boards heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Recommend resurfacing or discarding and replacing the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests. Observed numerous flies in the kitchen. Observed the rear door to the dish machine room left open.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. Recommend keeping the doors closed and/or installing screened doors and working with the facility's licensed pest control operator to minimize the presence of flies.
|
08/05/2015 | Routine | |
Observed consumer advisory correct on lunch, dinner, and brunch menus for steaks, hamburgers, fish (tuna & salmon), and eggs. Parasite destruction documentation provided for fish that is served undercooked. Signed copies of Form 1B observed and included in employee handbook/ orientation. Walk in cooler (WIC) observed properly cold holding and temperature log being kept. PIC stated the unit was serviced again and no significant leaks were found. Unit will be on service plan to be serviced every 3 months and the compressor cleaned monthly.
No violation noted during this evaluation. | 04/15/2015 | Follow-up | |
Follow up inspection. Observed walk in cooler (WIC) properly cold holding at 37 F. Technician will be back at a later date to check unit for a slow leak. Discussed maintaining temperature logs and checking to ensure that food is properly cold holding every 3 hours until next service.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the brunch menu with the foodservice operator indicates that burgers, steaks, and eggs may be served raw and/or undercooked
Correction: observed no asterisk or notation on the brunch menu referencing these to the consumer advisory.
|
04/03/2015 | Follow-up | |
Food suppliers are PFG, International Gourmet, Profish, and Cavalier Produce. Proteins are received mostly raw and fresh. Proteins, soups, and sauces cooked and cooled. Discussed cooling. Discussed employee health and EHS provided Form 1B. Fire suppression system serviced 12/2014. Discussed that if salmon will be cooked to order, then it will need to be added to the consumer advisory and parasite destruction documentation obtained from the supplier. Discussed replacing or resurfacing cutting boards on prep units. Faucet @ 3 basin sink observed in disrepair
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Employee observed placing lettuce/ salad on plate with their bare hands.
Correction: Recommend discarding the food handled with bare hands. Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed food in the walk in cooler (WIC) cold holding at improper temperatures. Observed the outside thermometer on the WIC reading 53 F and inside temperature observed at 48 F. An employee stated observing the outside thermometer of the WIC at 40 F at 9:30am. No equipment temperature or food temperature logs available. Observed food in the unit cold holding between 41 and 49 F.
Observed salmon with crab on top of the grill prep unit cold holding at 51 F. PIC stated this was removed another refrigeration unit about 1 hour prior.
Correction: PIC provided invoices for review for delivery dates. Recommend relocating food to another refrigeration unit that is capable of maintaining food storage at 41°F or below for TCS (time temperature controlled for safety) foods cold holding 45 F or below and received on or after 3/31
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed several prepared ready-to-eat (RTE) foods, including cooked pasta, cooked chicken, chicken salad, sliced deli meat, and sauces, in the refrigeration unit(s) not properly dated for disposition.
Correction: Recommend marking 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: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the brunch menu with the foodservice operator indicates that burgers, steaks, and eggs may be served raw and/or undercooked
Correction: observed no asterisk or notation on the brunch menu referencing these to the consumer advisory.
|
04/02/2015 | Risk Factor | |
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the Salad Low Boy are 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.(observed facility working on correcting this)
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures noted in need of cleaning: floors/coving throughout kitchen and dry storage, floors in WIC, vents in WIC
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.(observed some cleaning completed)
|
09/19/2014 | Follow-up | |
Reviewed menu. Disclosure statement needed. Discussed cooling. Handouts given. Discussed date marking. Handout given. Discussed reheating. Recommend spot checking temps of food and equipment. Monitor upstairs prep floor for possible reseal. Employee HEalth information needed again along with reporting agreeement.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Multiple cold holding at improper temperatures. (bowtie pasta, penne pasta, mashed potatoes)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Discard items since out of 41 or less temperature greater than 4 hours (PIC indicates overnight)
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the Salad Low Boy are 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures noted in need of cleaning: floors/coving throughout kitchen and dry storage, floors in WIC, vents in WIC
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.
|
08/27/2014 | Routine | |
No critical violations. Discussed menu. Most items received raw. Clams and mussels received live in shell. Tags observed. Items cooked, cooled and reheated: marinara, pasta, lasagna. Discussed cooling temps and methods. Discussed reheating temps and methods. Discussed no bare hand contact, employee health, handwashing and glove use.
- 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 quattenary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures noted in need of cleaning: behind grill (walls and floors), in between equipment at grill, walls near salad RIC, floors and molding areas at the back kitchen
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.
|
08/26/2013 | Routine | |
Restaurant representatives - add corrected or new information about Portico Restaurant, 12506 River Road, Richmond, VA 23233 »