The Chicken Spot, 3533 Victory Blvd, Portsmouth, VA 23701 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: The Chicken Spot
Address: 3533 Victory Blvd, Portsmouth, VA 23701
Type: Full Service Restaurant
Total inspections: 5
Last inspection: 03/22/2016
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Inspection findings

Inspection date

Type
The Kenmore reach in is holding at 42 degrees. Decrease the temperature maintain food at or below 41 degrees. During the inspection, hand washing, employee health and no bare hand contact with ready to eat foods was discussed. Thank You.
  • 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.
  • Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
    Observation: Collard greens and cabbage are not hot holding correctly in the steam table.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Ensure there is enough water in the hot wells and the unit is holding at an adequate temperature to maintain foods at 135 and above.
  • Critical: Time as a Public Health Control; procedures and records (corrected on site) (repeated violation)
    Observation: Wing sauce for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
03/22/2016Routine
During the inspection, proper preparation of food, using the three vat sink, was discussed. The floor is no longer smooth and cleanable. The owner will repair in the next two weeks. The owner must post his three year certification. Employee health, hand washing, no bare hand contact with ready to eat food, and time as a public health control was also discussed. The owner read and signed the emergency response plan during the inspection. The permit was issued. Thank You.
  • Critical: Time as a Public Health Control; procedures and records (corrected on site) (repeated violation)
    Observation: Dipping sauces for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
11/24/2015Routine
During the inspection, employee health, hand washing, and no bare hand contact with ready to eat foods was discussed. The facility is clean and in good condition. The employee observed was very knowledgeable. Thank You
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: BBQ sauces for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated on the package.
    Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.
03/10/2015Routine
Corrections made from 10/20/14 Inspection.
Discussed the following with the CFM : Employee health policy
Food handler cards
Importance of good hand washing
Important internal temperatures / CFM has digital thermometer for monitoring
Correct methods for cooling
Recommended for New Permit - (must be posted in public view)
No violation noted during this evaluation.		10/21/2014Follow-up
Certificate of occupancy issued 10/14/14. case # SCH 2014-00122
All holes/ gaps around pipes and ceiling needs to be filled in
All light to be in proper working order - replace burnt out bulbs
Seal around hand-sink so it can be easily cleaned.
Seal base board to wall (behind rack)
Switch vents over to fryer to hang vertically not horizontally.
Covered trash can needed for the women's bathroom
Terminex pest control being used
Discussed FHC
Waste management will be used for trash pick-up. Bulk container on concrete pad in the back of facility.
No violation noted during this evaluation.		10/20/2014Pre-Opening

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