Reviewed the current kitchen cleaning schedule, daily refrigeration temperature logs, and the current employee food handler card status. Permit renewal issued.
- Cloths - Wiping Cloths; Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Good Repair and Proper Adjustment
Observation: Rust observed on the walk-in cooler shelves.
Correction: Replace the rusty food storage shelves in the walk-in cooler with ones that are durable, smooth, rust-free, and easily cleanable.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. (tested at 0 ppm)
Correction: The EcoLab technician has been notified and is enroute to re-establish the proper chlorine sanitizer concentration level during the machine's final rinse cycle. Until the sanitizing feed has been repaired, immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. Have the operator of the warewashing machine test the chlorine sanitizer concentration level with the chlorine test strips everyday the machine is in use.
- Light Bulbs Protective Shielding
Observation: Several kitchen ceiling light fixtures are not shielded, coated, or otherwise shatter-resistent.
Correction: Shield the light fixtures.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the handwashing sink located next to the 3-compartment sink.
Correction: 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
|
03/08/2016 | Routine | |
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness (corrected on site)
Observation: Chlorine sanitizing solution used in the warewashing machine's final rinse cycle was below the minimum acceptable concentration level of 50 ppm.
Correction: Check the sanitizer concentration level every day before operating the warewashing machine.
|
11/24/2015 | Risk Factor | |
A kitchen cleaning schedule has been created.
No violation noted during this evaluation. | 08/20/2015 | Follow-up | |
Have a licensed refrigeration technician inspect the cookline sandwich prep unit to ensure it is capable of maintaining the foods cold-holding temperature below 41 F. Recommend developing a comprehensive cleaning schedule for maintaining a clean and well-organized kitchen. Provide a copy of all employee food handler cards at the time of the follow-up inspection. Correct all cited violations before the follow-up inspection takes place.
- Critical: Person in Charge Present, demonstrates knowledge
Observation: Employees were working in the food service establishment without having a valid food handler's card.
Correction: ( Information on the 2015 food handler's class and approved on-line class were given to the person-in-charge) A food service employee shall have a valid food handler's 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 handler's card. A food service employee shall have a valid food handler's card while working in a food establishment.
- Jewelry - Prohibition (corrected on site)
Observation: Cook observed wearing a wrist watch 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.
- Critical: Eating; Drinking; or Using Tobacco* (corrected on site)
Observation: The cook is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands
- Critical: Preventing Contamination from Hands (corrected on site)
Observation: Cook observed handling ready-to-eat (RTE) cooked french fries and sandwich fixings with his bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Cloths - Wiping Cloths; Use Limitation (repeated violation)
Observation: Dry wiping cloths with dried food debris were improperly stored between use on the kitchen cuttingboards.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - (TCS) Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Raw eggs in the shell were being left out at room temperature on the sandwich make unit's cutting board while not in use. (internal egg temperature 72 F)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices; Ambient Air and Water
Observation: The ambient air temperature measuring device (degrees F) located in the cookline sandwich prep unit is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Equipment - Cutting Surfaces
Observation: The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: The external surfaces of all of the kitchen equipment, cookline equipment, shelves, and table tops had accumulations of grime and debris.
Correction: Clean the external surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Non-Food Contact Surfaces
Observation: Mold observed on the ice machine's lid frame and dispensing plate.
Correction: Clean the ice machine at a frequency that prevents the build-up of mold.
- Non-Food Contact Surfaces
Observation: The ventilation hood filters have accumulations of grease and grime build-up.
Correction: Clean the ventilation hood filters at a frequency that precludes the build-up of grease and grime.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Build-up of encrusted grime and debris were observed on the floor under all of the kitchen equipment. The kitchen walls and ceiling were observed with patches of food, dust, and debris build-up. The dishwashing area is also 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: Permits
Observation: Permit is not posted in a place where it is readily observable by the public.
Correction: Post the permit in a place where it is readily observable by the public transacting business with the establishment.
|
08/06/2015 | Routine | |
Reviewed the following with the person-in-charge: proper reheating temperatures, covering in-use kitchen employee drinks, replacing low liquid soap level in the handsink pump bottle, storing the wiping cloth buckets off the floor in between uses, cleaning the ventilation hood filters and ceiling light shield over the cookline, having the bartenders wear single-use gloves while slicing lemons and limes for the customers drinks, 30 second immersion time for the bar glasses to be sanitized in the quaternary ammonium solution, and storing the raw shell eggs and cooked sausage links in the refrigerator between food preparation tasks. Permit renewal issued.
- Water Pressure
Observation: Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: handsink located next to the 3-compartment sink due to inoperable hot & cold water mixing valves.
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the handsink immediately.
|
01/29/2015 | Routine | |
Reviewed pest control records. Discussed food handler cards. Discussed up keep of cleaning schedule. CFM to recertify by December 2014.
No violation noted during this evaluation. | 07/22/2014 | Follow-up | |
Follow- up inspection to be conducted.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed. No handwashing observed between glove changes.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Food - Storage or Display of Food in Contact with Water or Ice
Observation: Packaged food stored in direct contact with water in the bottom of the 2 dr Seafood prep unit
Correction: Store packaged food in ice in a manner or position that would prevent the entry of water.
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly stored between use. Soiled wiping cloths observed on food contact (cutting board) and non food contact (top of chest freezer) surfaces.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Reheating for Hot Holding*
Observation: She crab soup and gravy was not reheated to 165F within 2 hours to eliminate pathogenic bacteria. Kitchen Manager using hot holding unit to reheat product.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in 3 cold holding units.
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.
- Warewashing Equipment, Cleaning Frequency
Observation: Area around the dishwasher was observed soiled including drain boards and top of unit.
Correction: Clean the sink compartment(s) or drainboards: 1) before use
- 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: shelves throughout kitchen (used for plates, food and dry products), outside all cold holding units, inside ice machine lid and area where coffee and teas are made.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Containers on the serving lines of the Elite 2 dr prep unit to which additional product is added are observed soiled
Correction: Clean and sanitize containers at least every 24 hours as long as @LOCATION@ maintains stored food items in a manner that prevents cross-contamination.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Knives and spoons for prepping food observed stored in dirty "water jug" container on the back prep table. Table ware being stored in soiled black plastic container that is also damaged.
Correction: Store @TABLEWARE@ in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Tableware - Soiled and Clean Tableware
Observation: Areas where clean table wear are stored (shelves and above prep units) were observed soiled with food debris.
Correction: Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
- Critical: Plumbing System Maintained in Good Repair*
Observation: Leaking faucet at the 3 compartment sink.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen/ prep area. Light bulbs missing from 2 ceiling units (all 4 were out in one and 2 were out in the other)
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Critical: Pests - Controlling Pests*
Observation: Observed cockroach moving on floor near prep unit. Harborage conditions observed within kitchen area.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: All walls and floors throughout the kitchen in need of cleaning, including under all equipment, under hand sink area, around Dishmachine area and stainless walls behind cooking equipment and throughout kitchen.
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.
|
07/15/2014 | Routine | |
Discussed the following with the CFM: 1. Observations, 2. Backflow prevention devices., 3. Cleaning schedule to include floor drains.
No violation noted during this evaluation. | 02/10/2014 | Risk Factor | |
This was a follow-up inspection for the inspection conducted on 11/07/2013. The walk-in cooler was maintaining an ambient air temperature of 38 degrees F. There were QAT test strips available for testing the sanitizing solution in the sanitizing buckets. The new record system for maintaining shellstock tags/records was implemented. All other violations previously cited were corrected during the initial inspection on 11/07/213. Discussed cooling methods with the staff and management.
No violation noted during this evaluation. | 11/12/2013 | Other | |
- Jewelry - Prohibition (corrected on site)
Observation: Employees wearing jewelry on their arms and hands 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.
- Critical: Shellfish - Shellstock; Maintaining Identification*
Observation: Inadequate record keeping system of shellstock tags. There was no date recorded on the tag of the sold date for the last shellstock.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: The walk-in cooler was cold holding at improper temperatures. The ambient air temperature ranged from 47-50 degrees F. Food inside the unit: boiled potatoes 49 F, she-crab soup 51F, raw hamburger patties 47 F.
Correction: Dependent on TCS time/temperature either discard food or relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Sanitizing Solutions, Testing Devices
Observation: There was no QAT test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions in the sanitizing buckets.
Correction: Obtain a appropriate test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oven was observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
- Handwashing Cleanser; Availability (corrected on site)
Observation: Soap was not provided at the hand washing sink located near the ware washing 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided a the hand washing sink located near the cook line.
Correction: 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
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Open containers of sanitizing solution (sanitizing buckets) were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. The open sanitizing buckets were observed being stored above/over an unprotected container of bread.
Correction: Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
11/07/2013 | Routine | |
Reviewed food handler cards and discussed employee health policy. Discussed hot holding and cooling methods used. Discussed various menu items and the cooking process that they go through. CFM has good knowledge of food safety and kitchen was maintained clean and organized at time of inspection.
No violation noted during this evaluation. | 02/26/2013 | Routine | |
Facility will continue to be cleaned. Large amount of deep cleaning already done.
Hood system completely torn down and cleaned thoroughly.
Hand washing sink installed in dish machine room.
Soap, towels and trash cans required at each hand sink
Heating dial on Dishmachine to be fixed as it is not registering the temperature of the water.
Water not reaching 120 F
Facility will be installing new carpet in the dinning area
Permission to order in food.
Issued Health permit.
Owner applying for ABC
No violation noted during this evaluation. | 01/07/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about 757 Crave (On The Harbor), 10 Crawford Parkway, Portsmouth, VA 23704 »