During the inspection, information for the food handler classes was given to the owner/operator. Cooling procedures were discussed and the emergency response plan was read and signed. Employee health, hand washing, and no bare hand contact with ready to eat food was also discussed. Thank You.
- Critical: Person in Charge Present, demonstrates knowledge
Observation: Food service employees were working in the food service establishment without having a valid food service card.
Correction: Food service employees 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.
- Equipment and Utensils - Food Contact Surfaces and Utensils (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Blender containers
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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10/26/2015 | Routine | |
All priority violations were discussed and corrected during the inspection. Employee health, no bare hand contact with ready to eat foods and hand washing were reviewed. Recommend for 2015-2016 permit renewal. Thank You.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods for lettuce.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: The blender mixers are not being washed rinse and sanitizers needed. Mixers are rinsed with hot water in between use and washed, rinsed and sanitized at the close of business.
Correction: Clean food-contact surfaces of equipment no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located behind the counter was storing utensils and a returned smoothie.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove all items preventing its use.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the mens restroom.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaning supplies are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.
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04/16/2015 | Routine | |
Discussed the following with the CFM: 1. Splash guards at the hand and prep sink near the front service line, 2. Why cardboard should not be used as a shelf liner, 3. The reasoning for not storing food and/or food items underneath a drain line.
- 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.
- 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: Storage container/drawer for the unprotected (not in the original packaging) single service utensils.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Tableware - Soiled and Clean Tableware (corrected on site)
Observation: Storage of soiled single service utensils were stored with clean single service utensils.
Correction: Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
- Insect Control Devices; Design and Installation (corrected on site)
Observation: Insect control device does not retain the insects within the device. The CFM voluntarily removed the device.
Correction: Provide an insect control device that retains the insects within the device. Improper design of the device and dead insect collection tray could allow dead insect parts and injured insects to escape, rendering the device itself a source of contamination.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing sinks located in the rest-rooms.
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
- Critical: Pests - Controlling Pests*
Observation: Flies were observed in the establishment during this inspection.
Correction: When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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06/11/2014 | Routine | |
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use
Correction: observed the handles of the dispensing utensils in the food product.
- Cloths - Wiping Cloths; Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site)
Observation: The chicken salad was not discarded by the date on the container in the prep unit. The CFM voluntarily discarded the food product.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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 and Utensils - Durability
Observation: The knives were not designed and constructed to be durable
Correction: the handles were melted, deteriorated and no longer smooth or easily cleanable.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket of the walk-in cooler was damaged and/or missing.
Correction: Repair or replace the walk-in cooler's door gasket in accordance with the manufacturer's specifications.
- 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: The ice machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single Service articles were observed stored with the food contact surface facing upward.
Correction: Store single service articles in the original protective package or inverted to protect from contamination until used.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The facility was noted in need of cleaning.
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.
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12/12/2013 | Routine | |
Discussed observations with PIC.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Several damaged, spoiled oranges were observed being stored with good oranges and above other food items in the walk-in cooler.
Correction: Prevent cross contamination by holding damaged, spoiled or recalled products in a designated area that is separate from food, equipment, utensils, linens, and single-service and single-use articles.
- Employee Accommodations, Designated Areas (corrected on site)
Observation: An uncovered personal drink was noted being stored above food items on the storage shelves.
Correction: Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
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06/10/2013 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: The doors of the microwaves were observed in a state of disrepair and damaged. The interior protective coating of the doors were damaged exposing the door's element.
Correction: Repair the microwaves 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 the microwaves, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: The interior of the ice machine.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning products are not properly stored to prevent the contamination of single service items.
Correction: Containers of cleaning products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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12/10/2012 | Routine | |
Restaurant representatives - add corrected or new information about Tropical Smoothie Cafe, 4032 Victory Boulevard Unit B, Portsmouth, VA 23701 »