Reviewed the employee food handler card status, required daily hot/cold temperature log requirement, proper cooling methods, proper handwashing method, proper date labeling requirements, and current employee health status. Permit renewal issued.
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
Observation: Employees observed working in the food service area without proper hair and beard 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.
- Equipment and Utensils - Good Repair and Calibration (corrected on site)
Observation: The ambient air temperature gauge located in cooler #1 is not in good repair and/ or not accurate in the range of use.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
Observation: Due to improper operation of the bar's low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning.
Correction: (The warewashing machine technician was notified, and the bar glasses and utensils will be sanitized in the warewashing machine located in the kitchen until the bar's warewashing machine is operating in accordance with manufacturer's specifications) Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: An employee coat and pack of cigarettes were observed being stored on one of the dry/canned foods shelf.
Correction: Store employee clothing and personal items in a designated area separate from food and food preparation equipment.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The ventilation hood filters were 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.
|
01/04/2016 | Routine | |
Reviewed: no bare hand contact with ready-to-eat-foods, proper handwashing practices, current food handler's card status, required daily refrigeration temperature logs, and posting the current Certified Food Manager's certificate in public view.
- Critical: Hands - Where to Wash (corrected on site)
Observation: Cook observed wiping his hands on his shirt in between food preparation tasks.
Correction: Properly wash hands with soap and water in between food preparation tasks, or any time the hands become contaminated.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Kitchen employee observed wiping down the prep unit cuttingboard with a food-stained dry wiping cloth in between food preparation tasks.
Correction: Clean food contact surfaces of equipment and utensils with soap & water between and after uses to prevent cross contamination.
|
10/09/2015 | Risk Factor | |
The thermostat knob for one of the prep units was moved due to container coming in contact with the adjustment knob. The thermostat was adjusted. According to the PIC, no foods that require time/temperature control were stored in this particular refrigerator > 4 hours. Reviewed cooling methods.
No violation noted during this evaluation. | 06/24/2015 | Risk Factor | |
Reviewed the cleaning schedule and employee health policy. Need to post the current Certified Food Manager's certificate in public view next to the health department permit. Permit renewal issued.
- Critical: Person in Charge Present, demonstrates knowledge (corrected on site)
Observation: Two (2) employees working at the time of this inspection could not produce valid food handler cards.
Correction: Employees working in this restaurant must obtain valid food handler cards wither through one of the local health departments, or through the approved on-line food handler's class. (2015 food handler's class schedule and on-line food handler's course information provided)
- Hair Restraints - Effectiveness
Observation: Employee with a long beard was observed working in the food service area without a proper beard restraint.
Correction: The employee was unable to produce a proper beard restraint. He was instructed to obtain beard restraints and use them when working in the kitchen.
- Critical: Preventing Contamination from Hands (corrected on site)
Observation: The Certified Food Manager (CFM) was observed handling and placing lettuce on customer-ordered sandwiches with his bare hands.
Correction: The CFM was reminded about no bare hand contact with ready to eat foods. The CFM used single-use gloves to place new lettuce on the sandwiches.
- Warewash Machine, Data Plate Operating Specifications (corrected on site)
Observation: There is no data plate on the kitchen's warewashing machine.
Correction: The Auto Chlor technician was on-site and will place a data plate on the machine.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the ventilation hood filters had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: The kitchen warewashing machine and bar's glassware machine were not sanitizing due to low or no chemical sanitizer feed.
Correction: Auto Chlor technician contacted and addressed the low sanitizer concentration level for both machines. 50 ppm chlorine sanitizer was restored for both machines during this inspection. The kitchen manager was instructed to review with the kitchen and bar employees the proper operating procedures for both machines.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The kitchen walls surrounding the warewashing machine need cleaning.
Correction: Maintain the floors, walls, and ceiling in a clean condition.
|
02/25/2015 | Routine | |
This inspection focused on possible risk factors associated with the food preparation tasks that take place in the kitchen. A clean and well-organized kitchen. Good kitchen employee food safety practices demonstrated during this inspection.
No violation noted during this evaluation. | 09/26/2014 | Risk Factor | |
Good managerial control observed at time of inspection. Discussed food handler cards and employee health policy. Discussed hot holding and cooling methods used in facility. Discussed procedure when raw shellfish are on the menu. Left information on upcoming changes to the code.
No violation noted during this evaluation. | 04/16/2014 | Routine | |
Hand washing, no bare hand contact and good cooling practices observed during the inspection. The employee health policy was also discussed. The facility must also post the 3 yr. Food Manager Certification. permit issued.Thank You.
No violation noted during this evaluation. | 12/02/2013 | Routine | |
No violations were observed during the inspection. Discussed the need for test strips. Cooking of roasts was discussed. Reviewed employee health, proper hand washing,and no bare hand contact with food employees. The kitchen was clean and organized. Staff is well trained.
No violation noted during this evaluation. | 08/20/2013 | Risk Factor | |
Discussed violations above. Permit to be posted in Public view.
- Critical: Preventing Contamination from Hands (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food (toasted bread) with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Cooling*
Observation: Large turkey breast roast in original pan (with foil covering it) in the walk-in noted not being adequately cooled to prevent the growth of harmful bacteria. CFM discarded product and the correct methods for cooling were discussed.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along both prep units are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following had accumulations of grime and debris: grill area, prep tables and vents over the cook line.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the 2 kitchen hand sinks.
Correction: Provide a hand sink for the disposal of paper towels at the @LOCATION@ hand sink.
|
02/25/2013 | Routine | |
Corrected issues from previous inspections. Permit Issued
No violation noted during this evaluation. | 01/08/2013 | Pre-Opening | |
Bar area : Clean all pipes and white tubes, remove wooden blocks, clean walls and floors. Secure hand sink. Dump sink to be installed.
Dishmachine. Dial to be adjusted to match 120 F. Wash at 120 F and sanitizer at 50 -100 ppm
Bar glass unit. Wash at 120 and sanitizer 50 ppm
No violation noted during this evaluation. | 01/07/2013 | Pre-Opening | |
Replace burnt bulb in # 1 Unit
Trash cans required at all hand sinks
Left FHC and Employee health Info
Issued Letter of authorization
Will conduct follow up
Permission to bring food into facility
No violation noted during this evaluation. | 12/21/2012 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Gosport Tavern, 702 High Street, Portsmouth, VA 23704 »