Uncle Tony's Bistro, 3603 High Street, Portsmouth, VA 23707 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Uncle Tony's Bistro
Address: 3603 High Street, Portsmouth, VA 23707
Type: Full Service Restaurant
Total inspections: 6
Last inspection: 12/15/2015
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Inspection findings

Inspection date

Type
No violations observed. Kitchen maintained clean and organized. Observed good food safety practices - good hand washing and gloves used to handle ready to eat foods. Reviewed food handler cards and left 2016 schedule with CFM. Temperature logs being maintained for cold holding units. Discussed cooling method for large pieces of meat - reviewed process used. Discussed sanitizing methods and discussed employee health and allergy awareness. Recommended for December Permit.
No violation noted during this evaluation.		12/15/2015Risk Factor
Facility maintained clean and organized at time of inspection. CFM has good food safety knowledge. Reviewed food handler cards. Discussed the following topics: employee health, hand washing, cooking, cooling, reheating and sanitizing.
No violation noted during this evaluation.		09/09/2015Routine
Kitchen maintained clean and organized at time of inspection. CFM has good food safety knowledge. Reviewed food handler cards, discussed employee health policy and observed safe food practices in the kitchen.
  • 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
  • Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
    Observation: The prepared ready-to-eat (RTE) pasta and potato salad in the refrigeration unit is not properly dated for disposition.
    Correction: 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.
04/13/2015Routine
Discussed menu items. Discussed date marking and cooling methods. Left information on food handler cards. Discussed importance of good hand washing and discussed employee health policy.
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 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.
  • Tableware - Soiled and Clean Tableware (corrected on site)
    Observation: Observed utensils being stored in uncovered containers that were observed soiled.
    Correction: Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
10/27/2014Routine
A clean and well organized kitchen. Good employee food safety practices demonstrated during this inspection.
No violation noted during this evaluation.		04/17/2014Risk Factor
Reviewed with the owners the employee health policy, as well as the delivery, storage, preparation, cooling, reheating, and serving of the menu items. A clean and well-organized kitchen. Permit issued
No violation noted during this evaluation.		12/19/2013Routine

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