Notes: Replacement ice machine lid on order. Need to remove the plastic shipping wrap on the stand up refrigerator. Replace any plastic mixing cups that are heavily crazed. Reminded the kitchen staff to clean the blender pitcher after each use, and for every 4 hours if in constant use to either replace it with a new one or sanitize it. Permit renewal issued.
- Critical: Eating; Drinking; or Using Tobacco* (corrected on site)
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
- Food Storage Containers; Identified with Common Name of Food (corrected on site)
Observation: Unlabeled spice and squeeze bottle containers.
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: carbonization on the kitchen wall, dusty shelf over the food prep table.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No continuous towel system that supplies the user with a clean towel has been provided.
Correction: Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
|
06/04/2015 | Routine | |
A clean and well-organized kitchen. Good employee food safety practices demonstrated during this inspection.
No violation noted during this evaluation. | 04/06/2015 | Routine | |
Discussed proper methods of hand washing and where to wash. Front dump sink not to be used for hand washing. Left information with PIC on upcoming changes to the code.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card. Left current schedule for PIC.
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.
- Handwashing Cleanser; Availability (corrected on site)
Observation: Soap was not provided at the hand washing sink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing sink. Battery not working to allow towels to be dispensed.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Cabinet under dump sink (in front of facility) had bowl underneath the pipe that contained debris and dead insects. Checked water flow - pipe was not leaking..
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.
|
03/31/2014 | Routine | |
Reviewed the following with the person-in-charge: Extending saturation contact time in the sanitizing solution to 30 seconds, replacing the battery for the digital probe thermometer, clean the refrigerator rubber door seals, post the current Certified Food manager's certificate in public view, and label containers of soups with the common name.
No violation noted during this evaluation. | 11/19/2013 | Risk Factor | |
Reviewed FHC and discussed employee health. Good managerial control observed. Issued Permit.
No violation noted during this evaluation. | 05/06/2013 | Risk Factor | |
Discussed employee health and left food handler class schedule with the CFM. Good monitoring of cold hold units in place. Good methods of sanitizing used. Good managerial control observed within the facility.
- 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following had accumulations of grime and debris: Bottom shelf of 2 dr reach-in unit and shelf where plates are stored.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
|
02/12/2013 | Routine | |
Restaurant representatives - add corrected or new information about The Coffee Shoppe, 300 High Street, Portsmouth, VA 23704 »