The Bier Garden, 438 High St., Portsmouth, VA 23704 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: The Bier Garden
Address: 438 High St., Portsmouth, VA 23704
Type: Full Service Restaurant
Phone: 757 393-6022
Total inspections: 7
Last inspection: 03/04/2016
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Inspection findings

Inspection date

Type
Reviewed the current employee food handler's card status, employee health policy, cleaning schedule, and employee jewelry restrictions during food preparation tasks. Good kitchen employee food safety practices demonstrated during this inspection with regards to good handwashing practices, proper date labeling of stored foods, good food storage practices, proper safe handling of the foods, good cooling practices, proper cooking temperatures, and good kitchen sanitation practices around the food preparation areas of the kitchen. Permit renewal issued.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness (corrected on site)
    Observation: Chlorine sanitizing solution used in the warewashing machine's final rinse cycle was not at an acceptable concentration. (tested at 0 ppm)
    Correction: The employee operating the warewashing machine will verify each day before using the machine sanitizing food contact surfaces that the chlorine solution for the final rinse cycle is feeding thorough at a minimum of 50 ppm by using the chlorine test strips.
03/04/2016Routine
Reviewed current employee food handler card status, required daily refrigeration temperature logs, food manager certification status, and cooling methods.
  • Utensils - In-Use; Between-Use Storage (corrected on site)
    Observation: In-use utensils improperly stored between use in a bleach + water solution.
    Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140°F and the container.
  • Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
    Observation: Some of the containers of the prepared ready-to-eat (RTE) foods in the refrigeration units are 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.
  • Temperature Measuring Devices; Ambient Air and Water
    Observation: The ambient air temperature measuring device (degrees F) located in the 2-door food prep unit is not accurate. The ambient air temperature measuring device (degrees F) located in the 2-door stand-up refrigerator is missing.
    Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • Cooling, Heating, and Holding Capacities (corrected on site)
    Observation: The 2-door food prep unit was not maintaining a cold-holding temperature below 41 degrees Fahrenheit (F).
    Correction: Thermostat adjusted.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The rubber door gaskets for the 2-door food prep unit are splitting and need cleaning.
    Correction: Replace the damaged door gasket and keep them clean.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Broken ventilation hood filter.
    Correction: Replace the damaged ventilation hood filter.
  • Wall and Ceiling Coverings and Coatings
    Observation: The stainless steel backsplash wall panels located behind the stove and fryer are loose, and the panel seams are not properly sealed.
    Correction: Properly affix the stainless steel wall panels to the wall behind the stove & fryer.
10/06/2015Routine
Permit renewal issued
No violation noted during this evaluation.		03/23/2015Routine
Kitchen maintained clean and organized at time of inspection. Safe food practices and good managerial control observed. Discussed employee health and reviewed food handler cards. Discussed upcoming changes to the FDA 2013 Food Code. Discussed having permit posted in public view.
No violation noted during this evaluation.		08/05/2014Risk Factor
Facility maintained clean and organized at time if inspection. CFM has good knowledge of food safety. Discussed new/ upcoming changes to the code. Reviewed food handler cards and left new schedule.
  • Warewashing Equipment, Cleaning Frequency
    Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
    Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
03/20/2014Routine
Note: Evaluate the tall reach in unit for proper cold holding and ensure proper circulation. The facility is organized and clean. Good practices were observed. New Food Code regulations were discussed. Thank You.
No violation noted during this evaluation.		02/07/2014Risk Factor
Reviewed employee health policy. Good managerial control observed. Good safe food practices observed. Permit issued.
No violation noted during this evaluation.		03/20/2013Routine

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