A Taste of Culture, 448 Green Street, Portsmouth, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
September 29, 2009 | Routine | 4 | 4 | Details / Comments |
|
June 10, 2009 | Routine | 2 | 3 | Details / Comments |
|
March 18, 2009 | Routine | 1 | 1 | Details / Comments |
|
December 10, 2008 | Routine | 2 | 1 | Details / Comments |
September 29, 2009 (Routine)
Violations:
- 0060 - Critical The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. - 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella - 3030 - No disposable towels were provided at the hand washing lavatory in the bar.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 0800 - Critical Meat noted not being adequately cooled to prevent the growth of harmful bacteria.
Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F 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. - 3340 - Critical Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of cleaning products must be located in an area that is not above food, equipment, utensils, linens or single service items. - 0690 - Plastic juice containers stored in ice used for consumption by customers.
Protect food from miscellaneous sources of contamination. - 0550 - In-use utensils improperly stored between use.
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 135F. - 1960 - Glasses were found stacked while wet after cleaning and chemical sanitization.
Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
June 10, 2009 (Routine)
Violations:
- 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0790 - Improper methods used to thaw ground turkey, white rice and fish.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process - 0820 A 1 - Critical Repeat Meat and macaroni/cheese hot holding at improper temperatures.
Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria. - 0820 A 2 - Critical Repeat Potentially hazardous foods cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. - 1320 - The temperature measuring device in the 2 door reach-in was not properly located in the coldest part of the unit.
Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature.
refrigeration mechanic called to turn down units. Dishwasher retrained on how to test for chlorine in dishmachine. Manager must attend Manager Cert. class
March 18, 2009 (Routine)
Violations:
- 0820 A 1 - Critical Bangers on hot holding at improper temperatures.
Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135F or above to inhibit the growth of harmful bacteria. - 1580 - The cutting board(s)on the sandwich unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
December 10, 2008 (Routine)
Violations:
- 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0820 A 2 - Corrected During Inspection Critical Luncheon meat cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
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