They are keeping up with the required temperature charts. I spoke on maintaining all temperatures (hot and cold) to proper control.
No violation noted during this evaluation. | 03/15/2016 | Routine | |
Very good. Temp logs recorded. Everything is in temperature.
No violation noted during this evaluation. | 12/10/2015 | Routine | |
Certified Manager out of compliance. Spoke on maintaining proper temperatures and logging temperatures for hot and cold holding at least 2x daily.
- Critical: Food Protection Manager Certification
Observation: There is no person in charge with a valid Food Protection Manager Certification from an accreditied agency recognized by the Conference for Food Protection.
Correction: Ensure at least one person in charge of the establishment acquire a valid FPMC. Certification must be available for observation by the public.
- Critical: Cooling*
Observation: @POTENTIALLY HAZ FOOD@ noted not being adequately cooled to prevent the growth of harmful bacteria.
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.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: FOOD cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food; Hot Holding*
Observation: FOOD hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
|
08/27/2015 | Routine | |
Spoke on cooling foods, and cleaning. Permit Issued.
- Critical: Person in Charge Present, demonstrates knowledge
Observation: Obervation and Correction "The person in charge failed at being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program (2-102.20) or responds correctly to the EHS's questions as they relate to the specific food operation.
Correction: Ensure that the person in charge has a valid certified food protection manager certificate and/or correctly demonstrates knowledge of the food operation as it relates to the EHS's questions.
|
04/09/2015 | Routine | |
Spoke on the Certified Manager Certificate expiring soon. Spoke on food storage, cleaning, temperature taking and food safety. No violations entered.
No violation noted during this evaluation. | 02/11/2015 | Routine | |
Facility is using Time as a Public Health Control and the process is being documented correctly.
No violation noted during this evaluation. | 11/25/2014 | Follow-up | |
Will return on Nov. 25 th to check the use of Time as a Public Health Control
No violation noted during this evaluation. | 11/20/2014 | Follow-up | |
Follow up inspection to be conducted due to repeat violations. Discussed corrective actions to violations above. Discussed volume of TCS foods being cooked with insufficient space to hot hold at correct temperature. CFM to post certificate in public view.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food on the hot line and the reach-in unit.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage Containers; Identified with Common Name of Food
Observation: Unlabeled food containers. Using plastic tubs with "Carolina BBQ" on them for other food storage.
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.
- Food Preparation
Observation: Washing collards in the third compartment of the 3 compartment sink adjacent to a compartment filled with dirty dishes. Drain boards were also observed soiled. Food is subject to environmental sources of contamination during preparation.
Correction: Protect unpacked food from environmental sources of contamination during preparation.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site) (repeated violation)
Observation: TCS food on the hot hold line is stacked too high in each container - top < 135 F. Three fryer baskets of cooked meats (pork, chicken and beef) observed at 90/ 91F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following had accumulations of grime and debris: prep tables, shelf under hot holding unit, drain boards of 3 compartment sink.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors in kitchen especially under the 3 compartment sink 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.
|
10/23/2014 | Routine | |
Post the health department permit and current Certified Food Manager's certificate in public view. Permit renewal issued.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site) (repeated violation)
Observation: The fried chicken holding on the steam table was at an improper hot holding temperature.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Keep the chicken covered when stored on the steam table.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the exterior sides of the fryers & stove, refrigeration compartment, and the fryer baskets are in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The kitchen floor was 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.
|
03/24/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site) (repeated violation)
Observation: Fried chicken and fried pork chops were hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Sanitizer; Criteria/Chemicals for food contact* (corrected on site)
Observation: The chlorine concentration level in the bleach water wiping cloth container was > 200 ppm.
Correction: Maintain the chlorine concentration level in the bleach water container between 50 and 100 ppm. A chlorine concentration level > 200 ppm may leave too much chlorine residual on the food contact surface being sanitized.
|
10/23/2013 | Risk Factor | |
Permit renewal issued.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: Batches of deep fried pork chops and chicken being stored in the fryer baskets in between orders are not maintaining a hot holding temperature >= 135 F.
Correction: Once the pork chops and chicken have been deep fried, allow them to cool in the baskets until the internal temperature of the fried foods drops to 140 F. Then transfer the pork chops and fried chicken to shallow pans and store in the steam table compartment to hot hold >= 135 F or in the refrigerator to cold-hold <= 41 F.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site) (repeated violation)
Observation: Fried chicken being held on the steam table are hot holding <= 135 F.
Correction: Place cover over the fried chicken held on the steam table in order to retain the hot holding temperature >= 135 F.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: fryer baskets.
Correction: Remove encrusted grease deposits from the fryer baskets.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: exterior sides of fryers and stove.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The wall behind and the floor under the fryers & stove have grease accumulations.
Correction: Remove the grease deposits from the wall and floor.
|
04/16/2013 | Routine | |
Reviewed proper cooling methods. Post the current Certified Food Manager's certificate in public view.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: The foods being on the hot hold table were not being held at a temperature >= 135 F. A container of gravy and a container of cooked cabbage removed from the stove and placed on the counter were hot holding <= 135 F.
Correction: The temperature control settings for the hot hold table were adjusted during this inspection. The containers of gravy and cabbage removed from the stove and left on the counter must also be held at a temperature >= 135 F of held on the counter using time as the public heal control for up to 4 hours before being discarded. Maintain hot holding temperatures of foods >= 135 F.
|
01/15/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Ellen's Homestyle & Bbq, 4206 Portsmouth Boulevard, Portsmouth, VA 23701 »