Discussed violations above. Reviewed food handler cards. Left temperature charts for monitoring of cold and hot holding food. Dial on dish-machine was not corresponding to temperature noted - PIC will contact company to have machine calibrated.
- Food Storage Containers; Identified with Common Name of Food
Observation: Unlabeled food containers in the reach in units.
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate. Cooling being done in deep plastic containers.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE), mashed potatoes, gravy, coleslaw, deli meat 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and area behind the 2 back chest freezers need 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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09/16/2015 | Routine | |
Facility maintained clean and organized at time of inspection. Reviewed food handler cards and left 2015 schedule with PI. Left CFM recert schedule for Manager to take. Good food safety practices observed. Discussed menu items and processes used. Issued Permit.Issued.
- Cooling Methods
Observation: The methods used for cooling the meatloaf were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Physical Facilities in Good Repair
Observation: Cold water faucet in women's bathroom is not maintained in good repair / leaking when turned on.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/10/2015 | Routine | |
Kitchen observed clean and organized at time of inspection. Kitchen manager had good knowledge of food safety. CFM was not present at time of inspection. Discuss cooling methods used for some menu items. Reviewed food handler cards and employee health.
- Equipment - Good Repair and Proper Adjustment
Observation: Lid of chest freezer was observed in a state of disrepair and damaged.
Correction: Repair the @EQUIPMENT@ 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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10/14/2014 | Routine | |
Reviewed food handler card status, hair restraint requirements, wiping cloth sanitizer concentration requirements, and proper cooling methods. The True display cooler was maintaining a cold-holding temperature at 43 F. The thermostat was adjusted during this inspection and the kitchen manager will monitor the unit in order to ensure the foods stored in the unit are maintaining a cold-holding temperature below 41 F. Permit renewal issued.
- Equipment - Good Repair and Proper Adjustment
Observation: A gap was observed at the base of the rear exit door.
Correction: Seal the gap at the base of the door. Openings such as the gap at the base of the outer door may allow pests to enter the facility.
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03/19/2014 | Routine | |
Post the Portsmouth Certified Food Manager's certificate and Health Department permit in public view.
No violation noted during this evaluation. | 11/01/2013 | Risk Factor | |
Other topics covered with the person-in-charge were: removing the 3-unused fryers from the premises, posting the health department permit and certified food manager's certificate in public view, method used for cooling foods, employee health policy, and developing daily temperature logs for monitoring daily refrigeration temperatures. A clean and well-organized kitchen. Permit renewal issued.
- Responsibilities of Owner or Proprietor (repeated violation)
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: Demonstration of Knowledge* (repeated violation)
Observation: Two (2) employees do not possess valid food handler cards.
Correction: Maintain valid food handler cards for all restaurant employees.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: 25 lbs. of made from scratch brunswick stew and 2 lbs of crab meat were cold holding at improper temperatures.
Correction: (The brunswick stew and crab meat were voluntarily discarded during this inspection) Maintain internal cold-holding temperatures of <= 41 F for foods that require time/temperature control for safety.
- Equipment - Good Repair and Proper Adjustment
Observation: The True stand-up refrigerator was not maintaining a cold-holding temperature below 41 degrees Fahrenheit (F).
Correction: (No foods that require time/temperature control for safety will be stored in this refrigeration unit until it is capable of maintaining the internal food temperatures below 41 F).
- Equipment and Utensils - Good Repair and Calibration
Observation: The digital probe thermometer was found out of calibration in the range of use due to low battery.
Correction: Replace the device's battery in accordance with manufacturer's specifications in order to ensure its accuracy in the range of use.
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04/19/2013 | Routine | |
Post the current Health Department permit and Certified Food Manager's certificate in public view.
- Critical: Cooling* (corrected on site)
Observation: Plastic containers of boiled potatoes were noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: (Potatoes voluntarily discarded during inspection) 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.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
Correction: Provide chlorine at proper concentration of between 50 - 100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working spray bottles of a cleaning solution 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.
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01/17/2013 | Risk Factor | |
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