Hampton Roads Regional Jail, 2690 Elmhurst Lane, Portsmouth, VA - Restaurant inspection findings and violations

March 11, 2009 (Routine)

• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0610 - Repeat Food stored under a leaky water line in the Walk In.
  Protect food from contamination by storing the food in a clean and dry location.
• 0810 - The methods used for cooling were not adequate.
  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.
• 1100 - Critical The food contact surface of many trays and other equipment are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
  Replace the trays and equipment to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: equipment and utensils on the "clean dishes" rack .
  Clean and sanitize these surfaces for food contact.
• 3170 - The tiles that are in the "kettle" area are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

October 27, 2008 (Routine)

• 0450 C - Utensil without handle used to dispense various spices allowing for a bare hand contact surface to come in contact with food item(s).
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
• 0610 - Food stored under the fan unit in a walk in cooler which was leaking water.
  Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
• 0800 - Critical Turkey Mash 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.
• 0810 - The methods used for cooling the turkey mash and macaroni.
  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.
• 1570 - Containers holding many spices and the handles on many hot holding units were observed in a condition that prevents necessary maintenance and easy cleaning.
  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.
• 2200 - Critical An air gap between the water supply outlet and the flood rim level at the outlet of the dishwashing machine is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• 3240 - The handwashing facilities near the dishwasher and the ice machine are in need of repair.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

July 08, 2008 (Routine)

• 1570 - Repeat Handsink near the ovens was observed in a state of disrepair and damaged.
  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.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: racks that hold clean dishes, mold in the ice maker.
  Clean and sanitize these surfaces for food contact.
• 2890 - Light bulb in the ODR not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

February 20, 2008 (Routine)

• 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 1 - Corrected During Inspection Critical Rice and potaotes 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.
• 1100 - Critical The food contact surface of the eating trays is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the trays to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1570 - 3- vat sink was observed in a state of disrepair and damaged.
  Repair the3-vat 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 sink, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1960 - Serving utensils 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.
• 2810 - Wall and floors of the cart area is not smooth and easily cleanable.
  Repair or replace wall or wall covering to make it smooth and easily cleanable.

November 26, 2007 (Routine)

• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch:racks holding clean equipment.
  Clean and sanitize these surfaces for food contact.
• 3020 - Soap was not provided at all hand washing lavatories.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.

August 07, 2007 (Routine)

• 0220 - Critical PERSONNEL is drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans or crushed boxes)
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 0610 - Butter cooking on the floor in the walk-in oven.
  Elevate food at least six inches off the floor
• 0820 - Critical Meat loaf, noodles, broccoli, and beef macaroni hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 1580 - Cutting boards 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.
• 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Can opener.
  Clean and sanitize these surfaces for food contact.
• 2310 - Corrected During Inspection Critical The handwashing facility located in the wash room is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.

April 18, 2007 (Routine)

• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine in kitchen and in break room.
  Clean and sanitize these surfaces for food contact.
• 3020 - Soap was not provided at the hand washing lavatory in the warewashing room and in the bakery.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.

September 21, 2006 (Routine)

August 30, 2006 (Critical Procedures)

• 0820 - Critical meat balls and chicken hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 1790 - The food contact equipment surface of the oven racks were observed soiled with accumulations of grime and debris.
  Clean the food contact surface of the oven racks to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
• 2350 ii - Corrected During Inspection The sink basin at the kitchen offfice is slow to drain.
  Plumbing systems and components shall be maintained in good repair.
• 3170 - floor drain screens are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat ceiling vents in the frying area noted in need of cleaning.
  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.

August 30, 2006 (Routine)

March 14, 2006 (Routine)

• 1570 - Gaskets in poor repair on icemaker door.
  
• 2350 - Critical Drain piping has leak on disposal sink.Strainer basket missing from one floor drain.Drain piping on sink in dishwashing area has leak.Strainer basket missing from three compartment sink.
  
• 3080 - One light over grill is not working properly.
  
• 3180 - Grill drip tray stuck.Grill had food particles in control area.
  

November 01, 2005 (Routine)

• 0220 - Critical Employee drink cup in prep sink.
  
• 1210 - Three filters missing from hood.
  
• 1220 - Handsink not fastened to wall.
  
• 1570 - Can opener blade needs replacing.
  
• 1580 - Cutting boards cut/grooved stained.
  
• 2350 - Critical Faucet leaks at steam kettle area prep unit.No hot water at prewash sink.
  

August 03, 2005 (Routine)

• 1210 - Hood filters missing/damaged.
  
• 1960 - Air drying of dishes not adequate length.
  
• 3180 - Drip trasy stuck/dirty on grill.Trash in ice scoop saddle.
  
• 3310 - Critical Birds roosting on receiving dock.
  

April 26, 2005 (Routine)

• 1190 - Hot holding rolling units have no thermometers.
  
• 2310 - Critical Hand sink blocked in dishwashing area.
  
• 2350 - Critical Hot water inoperative at kettle area prep sink.Hot water inoperative at dishwashing prep sink.
  
• 3080 - Two lights out in freezer walk-in.One light out in #1 refrigerator.
  

November 17, 2004 (Routine)

• 1830 - Dishwasher is being loaded to close to allow water jets to clean trays.
  
• 3020 - No soap or dispenser at handsink.
  
• 3030 - No paper towels or dispenser at handsink (2).
  
• 3080 - Six lights out over cook areas in hoods.
  
• 3240 - Handsink clogged.
  

August 16, 2004 (Routine)

• 3240 - Faucets in poor repair for three handsinks, this is significant due to bring all in same area of kitchen.
  
• 2350 - Critical Faucets at cook line in poor repair (4).
  
• 3080 - Lights over ovens inoperative (3).
  
• 1550 - Caulk all sinks and permanent equipment to wall.