Certified food manager to sign up for food manager class. Copy of 2016 food manager class schedule given to manager. Viewed kitchen cleaning checklist.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed leaking pipe under hand sink located next to three door lowboy unit.
Correction: Repair the pipe under hand sink 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 pipe, 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: shelving over pizza prep area.
Correction: Clean and sanitize these surfaces for food contact.
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01/20/2016 | Routine | |
Certified food manager certificate expires Jan.10, 2016. Certified food manager need to sign up for food manager recertification class. Contact Portsmouth Health Dept. at 757-393-8585 concerning recertification class. Servicer on site repairing three compartment sink nozzle and mop sink. Observed prep table, cookie freezer and meat and cheese unit out of service with no product being stored in these units. Continue to monitor and record daily temperatures on facility opening and closing checklist. Facility recommended for permit renewal. Food permit and copy of receipt issued.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Sandwich unit not holding proper temperature. Observed product being iced down in top part of unit to maintain proper temp of product. No product stored in bottom of unit.
Correction: Repair the sandwich unit 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 sandwich unit, 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 food debris on the cheese melter.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall in bakery area in need of cleaning due to buildup on wall.
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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11/13/2015 | Follow-up | |
Items to be addressed discussed with certified food manager on site. No product stored in bottom of sandwich unit. Reach-in unit under microwave and baking oven out of service. Spoke with owner over phone during follow up inspection concerning issues.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment with expired 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 - Good Repair and Proper Adjustment (repeated violation)
Observation: Three compartment sink faucet and mop sink faucet leaking.
Correction: Repair the three compartment sink and mop sink faucets 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 three compartment sink and mop sink faucets, 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 (repeated violation)
Observation: Observed accumulations of grime and food debris on the following food contact surfaces: baking area equipment and shelving.
Correction: Clean and sanitize these surfaces for food contact.
- Lighting, Intensity (repeated violation)
Observation: Lighting dem over pizza prep area. Light bulbs out near shelving and three compartment sink.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling tiles in need of repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/07/2015 | Follow-up | |
One employee from Military highway restaurant need to get copy of food handler card to keep on file at this location.
- 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 - Good Repair and Proper Adjustment
Observation: Three compartment sink faucet and mop sink faucet leaking.
Correction: Repair the three compartment sink and mop sink faucets 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 three compartment sink and mop sink faucets, 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 (repeated violation)
Observation: Observed accumulations of grime and food debris on the following food contact surfaces: baking area equipment and shelving, inside ice machine.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: Filters on ice machine in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of dust buildup.
- Lighting, Intensity
Observation: Lighting dem over pizza prep area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling tile in need of repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Spray bottle with chemical observed unlabeled.
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.
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09/23/2015 | Routine | |
Drink unit registered at 37 degrees. Sandwich prep unit product placed on ice due to unit frequently used during lunch while lid up. New hired employee need to attend food handler class. Copy of food handler course information given to manager. Informed manager that owner would be contacted concerning issues to be addressed.
- Hair Restraints - Effectiveness
Observation: Employee observed working in the food service area without proper hair restraint.
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.
- Ventilation Hood Systems; Filters
Observation: Hood system in need of professional cleaning.
Correction: Clean and sanitize hood system and have servicer place a sticker on hood system with cleaning dates.
- Equipment - Good Repair and Proper Adjustment
Observation: Outside of ice machine was observed in a state of disrepair and damaged.
Correction: Repair the ice machine 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 ice machine, 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 (repeated violation)
Observation: Observed accumulations of grime and debris on the following food contact surfaces: inside ice machine rusting, equipment in baking area in need of cleaning due to food debris buildup.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Spray bottle improperly stored next to single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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10/06/2014 | Routine | |
Viewed Crew leader opening checklist for today. Copy of online food handler training information given to manager. Manager removed product from bottom of sandwich unit until unit can be checked and holding at proper temperature. Observed a small amount of ice in ice machine during inspection. Will contact president concerning inspection. Facility recommended for permit. Food permit, copy of receipt and copy of application issued to manager.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket of the pizza table is torn.
Correction: Repair or replace the pizza table door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Sandwich unit (finish table) was observed in a state of disrepair and damaged. Sandwich unit holding at improper temperature. Observed excess water in bottom of unit.
Correction: Repair the sandwich unit (finish table), deli case and piza table 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 sandwich unit (finish table), deli case and pizza table, 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 black buildup inside on the following food contact: ice machine.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling tile over hood system in disrepair (hanging) and tile around base of fan need repair.
Fan covers in in disrepair in restroom.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repair ceiling tiles and fan covers.
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07/21/2014 | Follow-up | |
Viewed staff food handler cards. Food handler cards viewed are current. Some staff cards due to expire next month. Manager to inform staff about cards. Original copy of 2014 Business license is posted. Viewed crew leader am checklist (temperatures for units). Informed manager that temperatures need to be checked and recorded on log sheet at least three times a day. Phoned owner of facility concerning inspection and left voice mail message of my contact information. Informed manager I would consult with my supervisor and contact him back in reference to inspection. Food permit not issued today.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Chicken salad and tuna salad cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the pizza table.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket of the pizza table is torn.
Correction: Repair or replace the pizza table door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Sandwich unit (finish table), deli case and pizza table was observed in a state of disrepair and damaged.
Correction: Repair the sandwich unit (finish table), deli case and piza table 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 sandwich unit (finish table), deli case and pizza table, 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 (repeated violation)
Observation: Observed accumulations of grime and debis on the following food contact surfaces: inside bottom of sandwich unit (also water, white spots/mold), and seed cart and seed cart containers.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed some ceiling ties throughout kitchen in disrepair. Insulation exposed from ceiling tiles.
Fan covers in in disrepair in restroom.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repair ceiling tiles and fan covers.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Ceiling around fan covers in restroom 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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07/08/2014 | Follow-up | |
Copy of food manager certificate was still posted. Manager posted original food manager certificate. Viewed employee food service cards. All cards viewed were valid. Observed some coated pans have been properly washed, rinsed and sanitize. Current Business license for 2014 still not posted with other license/ certificates. Faxed copy of Business license sent over during inspection. Informed manager that original license need to be posted. Informed manager to continue to monitor and record temperatures of all refrigerated units and record a phf temp from units storing potentially hazardous foods. Informed manager that if items are corrected prior to followup date to call me.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: One 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. Informed certified food manager on duty that employee was not allowed to continue to work without a valid card.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Sandwich unit holding at improper temperature.
Correction: Repair the sandwich unit 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 sandwich unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Product was removed from bottom of sandwich unit and placed in walk-in cooler.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of grime and debris on the following food contact surfaces: coated pans, metal racks and scale, inside bottom of sandwich unit.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed some ceiling ties throughout kitchen in disrepair. Insulation exposed from ceiling tiles.
Fan covers in in disrepair in restroom.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repair ceiling tiles and fan covers.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling around fan covers in restroom 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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06/23/2014 | Follow-up | |
Post current Business license for 2014 and original Food manager certificate.
- Critical: Demonstration of Knowledge*
Observation: Food service employees were 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 - Good Repair and Proper Adjustment
Observation: Deli case and sandwich unit holding at improper temperatures.
Correction: Repair the deli case and sandwich unit 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 deli case and sandwich unit, 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: coated pans, metal racks and scale
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed some ceiling ties throughout kitchen in disrepair. Insulation exposed from ceiling tiles.
Fan covers in in disrepair in restroom.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repair ceiling tiles and fan covers.
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06/09/2014 | Routine | |
Coke box registered at 30 degrees. Manager rechecking finish table unit. Additional gauge placed on left side of unit. Viewed kitchen check prep list and crew leader opening checklist. Original food permit and certified food manager certificate should be posted, not a copy of permit or certificate.
- Equipment
Observation: Observed unused equipment thats broken (ice cream machine).
Correction: Discard unused broken equipment.
- Physical Facilities in Good Repair (repeated violation)
Observation: Insulation exposed from some ceiling tiles throughout kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Remove damaged tiles and replace with a smooth easily cleanable surface.
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12/05/2013 | Routine | |
Spoke with manager about product being properly stored in sandwich unit when storing containers of product on ice. Viewed employee food handler cards that were on duty during inspection. Viewed temp logs which are being monitored and recorded daily. Manager covered section of tile over sandwich unit for temporary fix until proper tiles can be received and replaced. Informed manager I would follow up with him concerning tiles. Manager called owner during inspection. Spoke with owner concerning inspection. Facility recommended for permit. Food permit, copy of receipt and copy of application issued to manager.
- Jewelry - Prohibition (corrected on site)
Observation: Employee wearing long hanging earrings while working.
Correction: Ensure employees are not wearing jewelry while preparing or handling food. This section does not apply to a plain ring such as a wedding band.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket of the Beverage air single door unit next to warmer is damaged.
Correction: Repair or replace the Beverage air single door unit door gasket in accordance with the manufacturer's specifications.
- Physical Facilities in Good Repair (repeated violation)
Observation: Damaged ceiling tiles observed throughout kitchen with exposed insulation.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/30/2013 | Follow-up | |
Informed by manager that service order already placed and representative informed manager that unit will probably have to be replaced. Viewed 6-17-13 crew leader opening checklist (temps of units). Food permit not issued today. Spoke with manager concerning issues to be addressed and informed manager to contact me prior if items are corrected prior to scheduled follow up.
- 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.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor. Or Food stored less than 6"" above the floor. Syrup boxes (3) stored directly on floor.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Equipment - Good Repair and Proper Adjustment
Observation: Beverage air three door unit and coca cola unit not properly working. Ac unit which controls air for kitchen not working. Unit not holding at proper temperature.
Correction: Repair the Beverage air three door unit, coca cola unit and ac unit for kitchen 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 Beverage air three door unit and coca cola unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket of the Beverage air single door unit next to warmer is damaged.
Correction: Repair or replace the Beverage air single door unit door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: can opener holder in baking area.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Plumbing System Maintained in Good Repair*
Observation: Hand sink next to sandwich prep unit, three comapartment sink faucet and pipe under three compartment sink and ice machine filter all leaking. Observed bucket under hand sink, plastic container under three compartment sink and a trash container behind ice machine all catching leaking water.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. There is no handwashing sign at hand sink next to metal shelf.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair (repeated violation)
Observation: Damaged ceiling tiles observed throughout kitchen with exposed insulation.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Spray bottle of chemical 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 chemicals(cleaner) are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment daily.
Correction: Maintain accurate temperature logs daily (at least three times a day) and maintain a file of temps for viewing upon inspection.
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06/17/2013 | Routine | |
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