Smoken Que's, 3218 Stamford Road, Portsmouth, VA 23703 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Smoken Que's
Address: 3218 Stamford Road, Portsmouth, VA 23703
Type: Full Service Restaurant
Phone: 757 484-1783
Total inspections: 7
Last inspection: 12/08/2015
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Inspection findings

Inspection date

Type
No violations observed. Facility maintained clean and organized. CFM to post Portsmouth CFM certificate. Reviewed food handler cards and left 2016 schedule. Left temperature charts for daily monitoring. Discussed "to go boxes" to be protected by original plastic packaging. CFM is using refrigeration for homemade BBQ sauces. Recommended for December Permit.
No violation noted during this evaluation.		12/08/2015Risk Factor
Facility maintained clean and organized. Discussed CFM certificate with CFM - recert required. Discussed source of desserts and BBQ sauces. Discussed hand washing, cooling, reheating and hot holding methods. CFM has good food safety knowledge.
  • Critical: Person in Charge Present, demonstrates knowledge (corrected on site)
    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.
  • Cloths - Wiping Cloths; Use Limitation (corrected on site)
    Observation: Improper use of dry wiping cloths. In use utensils observed lying on top of wiping cloths.
    Correction: Ensure dry cloths are used for wiping food spills from tableware and carryout containers.
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the prep unit.
    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.
10/26/2015Routine
Discussed keeping copy of FHC on file for verification. Discussed cooling methods. Facility maintained clean and organized.
  • Critical: Reheating for Hot Holding (corrected on site)
    Observation: Baked beans @ 122 F (< 2 hours). CFM stated they are heated up in the oven before being put in the hot holding unit. CFM put them back in the oven until the temperature reheated to > 165 F.
    Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds. Food shall be reheated within 2 hours.
06/12/2015Risk Factor
Discussed cooking time and temperatures for meat being cooked on the smoker. Discussed methods for cooling meat safely. CFM to transfer serve safe certificate. Facility maintained clean and organized at time of inspection.
  • 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
  • Utensils - In-Use; Between-Use Storage (corrected on site)
    Observation: Dispensing utensils improperly stored between. Utensils observed stored in container of water.
    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.
  • Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (corrected on site)
    Observation: There is no refuse container at the area immediately adjacent to the kitchen hand sink.
    Correction: Provide a hand sink for the disposal of paper towels at the kitchen hand sink.
  • Physical Facilities in Good Repair
    Observation: Condensate line from the walk-in is draining onto the kitchen floor.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
01/26/2015Routine
All corrections have been made from the pre-opening inspections.
Discussed employee health policy and left packet with CFM . Left current food handler class schedule with CFM.
Serve Safe certificates to be transferred to Portsmouth Certificate.
Issued Health Department Permit / Expiration December 31 2015.
No violation noted during this evaluation.		12/11/2014Routine
Discussed transfer of Serve Safe certificates to Portsmouth certs.
Discussed cooking, cooling and reheating process of all the menu items.
Discussed method for smoking meats in the smoker out in the parking lot in front of he store.
CFM removed chemicals from above drain board at 3 compartment sink.
Food can be brought in to facility as all cold-holding units are working.
Will re-inspect on 12/11/14.
No violation noted during this evaluation.		12/09/2014Pre-Opening
1. Mop sink area to be cleaned-out 2. Replace light-bulb in walk-in and above stove 3. Base board in bathroom and in the front cash register area needs to be sealed. 4. Self closer needed for employee bathroom 5. Seal hole in front wall 6. Floor tile to be replaced. 7. Clean out Reach-in freezer 8. Replace broken glass on drink unit 9. Microwave will be removed (broken) 10. Kitchen will be thoroughly cleaned and organized.
Discussed menu and smoking (of meat) requirements with CFM.
Water temp from faucet was 102 F
PIC : Kenny Edmonds. Idrian Brooks and Camani Dixon
No violation noted during this evaluation.		12/05/2014Pre-Opening

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