Permit renewal issued.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in therefrigeration compartments.
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.
- Physical Facilities in Good Repair
Observation: A gap was observed at the base of the outer side entrance door to the kitchen.
Correction: Eliminate the gap at the base of the outer door.
|
02/03/2016 | Routine | |
Reviewed current employee food handler card status, and the daily hot and cold holding temperature log requirements.
No violation noted during this evaluation. | 10/29/2015 | Risk Factor | |
| No violation noted during this evaluation. | 07/24/2015 | Follow-up | |
- Critical: Preventing Contamination from Hands (corrected on site)
Observation: Employees observed making sandwiches with their 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.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: A bag of whole raw onions was observed stored on the kitchen floor.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: The chicken salad was cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Cooling, Heating, and Holding Capacities
Observation: The sandwich make unit is not maintaining a cold-holding temperature < 41 degrees Fahrenheit (F).
Correction: Repair the refrigeration unit so that the foods stored in it are maintained at the proper cold-holding temperature <= 41 F.
- Handwashing Cleanser; Availability
Observation: Soap was not provided at the kitchen handsink.
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.
|
07/22/2015 | Routine | |
Reviewed employee food handler card status, menu, food prep processes, cooling methods, thermometer calibration, and current employee food safety kitchen training. Good employee food safety practices demonstrated during this inspection. Permit renewal issued.
No violation noted during this evaluation. | 01/27/2015 | Routine | |
Discussed food handler cards and left schedule with the CFM. Discussed upcoming changes to the FDA 2013 Food Code.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between. Observed tongs, knives and dispensing utensils being stored in bucket of sanitizer.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140°F and the container.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: TCS foods cold holding at improper temperatures. CFM had new compressor installed and it needed adjusting. TCS foods were discarded. Unit will be fixed so it can maintain an ambient air of 38F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
|
08/05/2014 | Routine | |
Discussed employee health policy and reviewed FHC. Discussed reheating methods using the microwave. Left re-cert info for CFM. Good managerial control observed.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The ground beef was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: TCS foods in 2 dr prep were cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The certified food manager could not provide an approved food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
|
02/21/2014 | Routine | |
Discussed employee health and left food handler schedule with CFM. Discussed bare hand contact with ready to eat foods. Discussed washing of fruits and vegetables before use.
- 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.
- Critical: Preventing Contamination from Hands (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food (sliced cheese from slicer) with their 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the 2 units upstairs.
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.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The hand sink located at the back of the kitchen is blocked with dish racks and a wiping cloth bucket in the basin, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
|
01/24/2013 | Routine | |
Restaurant representatives - add corrected or new information about Baron's Pub, 500 High Street, Portsmouth, VA 23704 »