- Critical: Sewage - Conveying Sewage*
Observation: Sewage is not being properly disposed of. Bathrooms are backed up.
Correction: Immediately discontinue operation until sewage waste can be properly disposed of. The permit holder is responsible for eliminating any public health hazard or nuisance that resulted from the improper disposal sited.
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03/31/2016 | Complaint | |
Food handlers cards were obtained. Spoke on food handlers card regulations.
No violation noted during this evaluation. | 03/23/2016 | Follow-up | |
Spoke on maintaining overall cleanliness. Many food handlers working without valid food handlers cards. I have previously spoken on this issue. Several broken floor tiles to be repaired. Follow up required.
- Critical: Person in Charge Present, demonstrates knowledge
Observation: many food service employees were working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
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03/11/2016 | Routine | |
They are monitoring temperatures with logs.
No violation noted during this evaluation. | 11/18/2015 | Routine | |
I spoke on cleanliness, cold holding temps, replace a few light bulbs, check sanitizer strengths.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: FOOD Cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the EQUIPMENT had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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07/14/2015 | Routine | |
Non-food and food contact surfaces need to be cleaned and maintained. Change and test sanitizer frequently. Post permit and Servsafe certification in public view. Date and label prepped food items.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Eating; Drinking; or Using Tobacco*
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) foodin 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Cleanser; Availability
Observation: Hand towels was not provided at the hand washing lavatory.
Correction: Hand towels 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.
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01/20/2015 | Routine | |
The permit was issued. The owner/manager has a cleaning plan. Employee health, hand washing, and hand washing. The 2013 Food Code was discussed. Thank You.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the reach in units. Some thermometers were broken and need to be replaced.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The chicken and speed racks in the walk in unit are in need of cleaning. The exterior of the oven, as well as the exterior of the fryers, are also in need of cleaning.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor, especially around and underneath equipment, are 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning products stored in a way that can contaminate food, equipment, utensils, linens or single service items.
Correction: Containers of cleaning products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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09/12/2014 | Routine | |
During the inspection, the new Food Code Regulations were discussed. Please post the 3 yr. Certified Manager Certificate. Thank You
No violation noted during this evaluation. | 02/11/2014 | Risk Factor | |
The facility has a new GM and area coach. There is a new employee health policy in place and information given on emergency preparedness. Certified Food Manager information was given to the new manger. Manager asked to have the current food certification for an assistant manager transferred to a three year certificate. Permit issued. Thank You.
No violation noted during this evaluation. | 09/11/2013 | Risk Factor | |
The facility has several food service managers. At least one certificate must be transferred to the three year certification. Good Hand washing was observed. Ensure all thermometers are working in all cold holding units. Thank You.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following surfaces: the interior of the ovens, chicken breading bins, food service trays, storage shelves and the exterior of all cooking equipment.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of &cleaner not stored separately from insecticides or rodenticides.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
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04/30/2013 | Risk Factor | |
Notes: The Certified Food Manager Certificate from ServSafe must be transferred to a three year certificate. The facility has a good employee health program and employees are well trained. Hand washing and good food sanitation practices were observed during the inspection. Thank You.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Equipment - Good Repair and Proper Adjustment
Observation: The Taco Bell prep line was observed in a state of disrepair and damaged the front counter.
Correction: Repair/replace the prep line 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.
- 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: the knife holder, the microwave stand and the storage shelves.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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01/17/2013 | Routine | |
Restaurant representatives - add corrected or new information about Kfc Y346012 (Geo Wa Hwy), 5004 George Washington Highway, Portsmouth, VA 23702 »