The Cafe At Harbourview, 5818 Harbourview Blvd. A2, Suffolk, VA 23434 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: The Cafe at Harbourview
Address: 5818 Harbourview Blvd. A2, Suffolk, VA 23434
Type: Full Service Restaurant
Phone: 757 985-2049
Total inspections: 3
Last inspection: 03/03/2016
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Inspection findings

Inspection date

Type
Food handler cards are current. Employees did okay on answering food safety and employee health questions. Recommend periodic re-education on various food safety topics. Recommend periodically cleaning gaskets to units. Also keep wiping buckets away from food and food prep areas where it may contaminate foods. Make sure all date marking is completed as required and periodically check the temperatures of all your cold and hot holding foods and cook temperatures to ensure food safety. Ensure a designated are is established for all personal items to keep away from customer foods. Ensure deli slicer is cleaned daily after use i prevention of lesteria. and other pathogen growth.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Fries at 112F and 113F hot holding at improper temperatures. Items were discarded. based on time quiche was placed in hot holding unit and temperature turned up to hold proper temps. Some quiche was placed in oven to reheat to 165F.
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Sliced turkey at 46F, salsa at 50F, tuna salad at 47F cold holding at improper temperatures on top prep unit. Worker explained that foods are kept in top unit prep unit over night. EHS recommend never keeping food over night in top prep unit. Item in lower prep unit ere observed 41F and below. PIC stated they aren't kept in prep unit over night. Also gap was noted i top prep unit letting air out with condiments being stored to be cold holding. Close all gas in top unit, Food items were discarded and replaced.
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The ready-to-eat (RTE) commercially processed deli meats and chilli in the refrigeration unit was not properly dated for disposition after opening. The prepared ready-to-eat (RTE) cooked chicken and chicken salad in the refrigeration unit is not properly dated for disposition.
    Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
    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.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
    Observation: Clean single serve food containers were observed stored with the food-contact surface facing upward.
    Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • Handwashing - Using a Handwashing Lavatory (corrected on site)
    Observation: The handwashing facility observed with clean and dirty dishes all around it preventing access by employees for easy handwashing.
    Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
  • Physical Facilities in Good Repair
    Observation: Wall at the 3 compartment sink has a hole is not maintained in good repair
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
03/03/2016Routine
all holes in walls have been addressed and base board corrected. Handwashing sink fully stocked. PIC still needs a sign posted to have back door left open during operation due to handwashing location.
No violation noted during this evaluation.		11/16/2015Follow-up
Trash receptacles are in place.Handwashing sink has no hand soap or hand soap dispenser (PIC states hospital removed item to replace). EHS observed a hose hooked to the waste line pipe under handwashing sink where hose leads to a bucket potentially creating a situation that the waste water could back up in bucket and overflow into facility. Recommend removing hose and capping off pipe. Also, EHS observed holes in wall around piping for soda lines,dry wall repair not complete around 3 compartment sink, 3 compartment sink needs caulked to seal against wall,plug cover missing creating hole, and low boy not plugged in. EHS observed cord to short to reach plug. Base board under 3 compartment sink is tearing away from wall-needs repaired. Food handler cards need to be obtained. EHS recommend a sign on door leading to handwashing sink stating that the door must be open during all operating hours. Test strips and sanitizer are present for 3 compartment sink.
No violation noted during this evaluation.		11/09/2015Follow-up

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