Towne Point Pub & Restaurant, 3558 Towne Point Road, Portsmouth, VA 23703 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Towne Point Pub & Restaurant
Address: 3558 Towne Point Road, Portsmouth, VA 23703
Type: Full Service Restaurant
Phone: 757 673-0195
Total inspections: 9
Last inspection: 09/09/2015

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Inspection findings

Inspection date

Type

Discussed monitoring of prep unit and methods for sanitizing.
  • Critical: Food - (TCS) Potentially Hazardous Food: Cold Holding* (corrected on site)
    Observation: TCS food cold holding at improper temperatures insde the prep unit. Unit was at 50F. CFM will discard all TCS after 4 hours. CFM turned down the unit and will monitor temperature.
    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 following had accumulations of grime and debris: stainless counter top, under slicer and below table where food items are stored.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
09/09/2015Routine
Reviewed food handler cards and discussed employee health policy. Discussed methods for sanitizing at the 3 compartment sink and the bar glasses. Discussed violations above. Issued May permit.
  • Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site) (repeated violation)
    Observation: The prepared ready-to-eat (RTE) spring rolls (that last > 24 hrs) in the refrigeration unit are 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.
  • Equipment and Utensils - Durability
    Observation: Chipped plastic scoop observed inside container of sugar. PIC will replace with new scoop.
    Correction: Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
  • Physical Facilities in Good Repair
    Observation: Drain plugs missing from the 3 compartment sink.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
04/27/2015Routine
Discussed violations noted above. Discussed sanitizing prep items every 4 hours. Reviewed food handler cards. CFM not present at time of inspection.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: TCS, cooked chicken hot holding at improper temperatures. Being kept on the stove and not in the hot holding unit.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
  • Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
    Observation: The prepared ready-to-eat (RTE) sliced meat, salad in 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.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: The nonfood-contact surfaces of the following were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the stainless storage tables, shelves and the surfaces of the stainless tables.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Handwashing Cleanser; Availability (corrected on site)
    Observation: Soap was not provided at the hand washing sink in the bar area.
    Correction: 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.
10/14/2014Routine
Permit renewal issued.
  • Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
    Observation: Soda crates are being used as floor platforms for storing containers of food.
    Correction: Discontinue using soda crates as food storage platforms. Only use approved shelving for food storage.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The prepared ready-to-eat (RTE) foods stored in the refrigeration unit longer than 24 hours were 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.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Holes observed in the rear screened door's screen.
    Correction: Repair the screened door screen.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the stand-up freezer compartment, refrigerator doors, and freezer doors need 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
    Observation: The kitchen floor located under and behind the equipment 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.
06/06/2014Routine
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: Kitchen employees observed not washing their hands before donning single-use gloves.
    Correction: Wash hands before donning gloves or any other time that hands need to be cleaned either before or after a task.
  • Jewelry - Prohibition
    Observation: Employee wearing jewelry on her wrist while preparing food.
    Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • Hair Restraints - Effectiveness
    Observation: Employee observed working in the food service area without a proper hair restraint.
    Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Kitchen employees observed preparing cold sandwiches with their bare hands.
    Correction: Use a barrier such as single-use gloves when preventing bare hand contact with a ready-to-eat food such as cold sandwiches.
03/18/2014Routine
  • Critical: Demonstration of Knowledge* (corrected on site)
    Observation: Employee obtained her food handler's card from an unapproved web site.
    Correction: (web site information and class schedule given to the person-in-charge) Employee must obtain her food handler's card through either the one (1) approved web site by the Portsmouth Health Department or through one of the classes offered at one of the SE VA health departments.
  • Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
    Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
    Correction: Provide bleach water at the proper chlorine concentration between 50 - 100 ppm.
10/24/2013Risk Factor
Permit renewal issued
No violation noted during this evaluation.
05/20/2013Follow-up
No foods requiring temperature control for safety (TCS) will be stored in the sandwich make unit until it is capable of maintaining a cold-holding temperature below 41 F.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Foods that require temperature control for safety (TCS) were cold holding at improper temperatures in the sandwich make unit.
    Correction: (soft cheese, spam, sliced tomatoes, and green beans were voluntarily discarded) Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
    Observation: The prepared ready-to-eat (RTE) foods being stored in the refrigeration unit > 24 hours are 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.
  • Sponges, Use Limitation (repeated violation)
    Observation: Sponges are being used to wipe down food contact surface of the equipment being washed in the 3-compartment sink.
    Correction: Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The sandwich make unit is not maintaining a cold-holding refrigeration temperature below 41 degrees Fahrenheit (F).
    Correction: ( Refrigeration technician was contacted during this inspection) Maintain <= 41 F cold-holding temperature for foods stored under refrigeration.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: cuttingboard.
    Correction: Clean and sanitize these surfaces for food contact.
  • Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
    Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
    Correction: Provide chlorine bleach + water at the proper concentration of between 50-100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
05/16/2013Routine
  • Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
    Observation: A commercially sealed package of raw ground beef was stored in the same container as a commercially packaged container of raw chicken.
    Correction: Do not store different raw meats in the same food containers since different meats have different minimum internal cooking temperatures.
  • Food Storage Containers - Identified with Common Name of Food
    Observation: Foods placed in reused food containers were not properly labeled with the common name of the food.
    Correction: Label foods with their common if stored in reusable food containers.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
    Observation: The ready-to-eat (RTE) commercially processed sandwich meats and American cheese slices in the refrigeration unit are not properly dated for disposition after opening.
    Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
    Observation: The prepared ready-to-eat (RTE) egg rolls in the refrigeration unit are 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.
  • Sponges, Use Limitation
    Observation: Sponges are being used to wipe down food contact surface of pots, pans, and utensils.
    Correction: Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
  • Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
    Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
    Correction: Provide a bleach + water solution at the proper chlorine concentration of between 50 - 100 ppm.
01/16/2013Routine

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