Krush, 515 Washington Street, Portsmouth, VA - Restaurant inspection findings and violations

July 22, 2009 (Follow-up)

July 07, 2009 (Follow-up)

• 1570 - The ice machine, the prep unit near the oven, and the Reach in refrigerator's door 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 utensils were observed soiled to sight and touch: pots, knives, etc.
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surface of the shelves, drawers, damaged seals on reach-in unit, and vent hoodover grill has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2890 - Repeat Light bulb in the other kitchen not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3020 - Soap was not provided at both the hand washing lavatory.
  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.
• 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the kitchen and 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
• 3180 - Repeat floors wall ceailing in the kitchen noted in need of cleaning. replace missing ceiling tile, clean behind around equipment, fix damaged walls in kitchen.
  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.

June 23, 2009 (Routine)

• 1770 A - Critical The following utensils were observed soiled to sight and touch: pots, knives, etc.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the shelves, drawers, damaged seals on reach-in unit, and vent hoodover grill has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2310 - Critical The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing. A trash can was blocking the hand sink in the kitchen
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
• 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen and 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
• 3180 - floors wall ceailing in the kitchen noted in need of cleaning. replace missing ceiling tile, clean behind around equipment, fix damaged walls in kitchen.
  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.

October 06, 2008 (Routine)

• 1570 - Repeat The door gasket to the reach cooler is in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 2890 - Repeat Light bulb/fixture is not shielded, coated, or otherwise shatter-resistant in the storage room.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 2930 - Repeat Outer opening screen mesh is more than 16 to 1 inches. The screen on the rear door is badly torn.
  Provide outer opening screen with a mesh that 16 to 1 inch. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Hand sink in bar area.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3170 - Repeat There were several ceiling tiles badly damaged and missing in the overhead of the food storage room..
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

July 15, 2008 (Routine)

• 0820 A 2 - Corrected During Inspection Critical Several food items in prep unit cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 1570 - Repeat 1) Prep/cooling unit was observed in a state of disrepair and damaged. 2) Door gasket of reach-in was badly damaged/torn.
  Repair the cooler 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 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exhaust vents
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - Repeat The nonfood contact surface of the bulk ice machine has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2890 - Repeat Light bulbs/fixtures in dishwashing room were not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 2930 - Repeat Outer opening screen mesh is more than 16 to 1 inches.Screen was badly torn.
  Provide outer opening screen with a mesh that 16 to 1 inch. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3170 - There were several ceiling tiles missing/damages in overhead of the dishwashing room.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3220 - Corrected During Inspection Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

April 02, 2008 (Routine)

• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) in the refrigeration unit is not properly dated for disposition. Several dishes found with no date-mark: pasta, potatoes and noodles.
  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 41F 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.
• 1570 - The door gasket to the food prep each-in cooler is in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: exhaust vents.
  Clean and sanitize these surfaces for food contact.
• 1800 - Corrected During Inspection The nonfood contact surface of the inner ledge of bulk ice machine needs to be cleaned.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2890 - Repeat Light fixtures in food prep area are not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Rear door not self-closing; screen is badly torn.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3170 - Ceiling tiles missing in food prep area. Several lights not working under exhaust vents.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

January 09, 2008 (Routine)

• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) in the refrigeration unit is not properly dated for disposition. Several containers of food in reach-in with date-marking.
  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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
• 1190 - The ambient (air/water) temperature measuring device (degrees C) located in bar cooler is missing.
  Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
• 2310 B - Corrected During Inspection The handwash station at the bar is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only
• 2890 - Light fixture in three compartment sink area is not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.