Reviewed the current employee food handler card status, and the required daily refrigeration temperature logs. Permit renewal issued.
- Critical: Person in Charge Present, demonstrates knowledge (corrected on site)
Observation: The cook could not cite the minimum required cooking temperatures for meats and seafoods.
Correction: A review of the minimum cooking temperatures was conducted during this inspection.
- Food Storage Containers; Identified with Common Name of Food (corrected on site)
Observation: Unlabeled water bottle used for cooking operations.
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Temperature Measuring Devices; Ambient Air and Water
Observation: The ambient air temperature measuring device (degrees F) located in the food preparation unit #1 is missing.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Cooling, Heating, and Holding Capacities
Observation: The refrigeration temperature for the 3-door vegetable cooler is not maintaining a cold-holding temperature below 41 degrees Fahrenheit (F)
Correction: (No foods requiring time/temperature control for safety were being stored in this refrigeration unit) Have the unit repaired so it is capable of cold-holding foods below 41 F.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The certified food manager could not provide a probe thermometer used for measuring internal food temperatures.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- 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 chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The screen on the kitchen's screened door is torn.
Correction: Repair the screened door so that it is in good repair.
- Equipment - Good Repair and Proper Adjustment
Observation: Condensation build-up observed in the Coke refrigeration display case used for food storage.
Correction: Remove the condensation build-up accumulating tin the refrigeration compartment.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: A kitchen employee was observed wiping down the cutting board with a food-stained dry wiping cloth.
Correction: Properly clean and sanitize the cutting board between each food preparation task.
- Floors, Walls, and Celings - Cleanability (repeated violation)
Observation: Floor or floor covering in kitchen is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The kitchen floor under and behind the grill & fryers 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.
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10/05/2015 | Routine | |
- Critical: Person in Charge Present, demonstrates knowledge (corrected on site)
Observation: New employees were working in the food service establishment without having a valid food handler's card.
Correction: (The approved on-line class information and 2015 Portsmouth Health Department class schedule were given to the person-in-charge) 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 handler's card. A food service employee shall have a valid food handler's card while working in a food establishment.
- Cloths - Wiping Cloths; Use Limitation (corrected on site)
Observation: A dry wiping cloth was observed hanging on the cook's apron.
Correction: The employee was informed not to hand the wiping cloth on their person.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The made-from-scratch queso cheese sauce 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.
- Temperature - Food Temperature Measuring Devices - Provided (corrected on site)
Observation: The certified food manager could not provide a probe thermometer for monitoring the internal temperature of foods.
Correction: (Probe thermometer purchased and provided during this inspection). Provide at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment and Utensils - Good Repair and Calibration
Observation: The wall-mounted paper towel dispenser for the kitchen handsink was not properly affixed to the wall.
Correction: The paper towel dispenser will be secured to the wall in a manner that keeps it stationary when in use.
- Floors, Walls, and Celings - Cleanability
Observation: The sealant on the kitchen's concrete floor surface has worn, making the floor a non-smooth and non-easily cleanable surface.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Critical: Sanitizer; Criteria/Chemicals for food contact* (corrected on site)
Observation: The chlorine sanitizer concentration level in the bleach + water sanitizer bucket was too high (tested > 200 ppm).
Correction: Maintain the chlorine sanitizer concentration level below 200 ppm, but no lower that 50 ppm.
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07/07/2015 | Routine | |
New refrigerator door gasket on order.
- Physical Facilities in Good Repair (repeated violation)
Observation: The concrete floor sealant is not maintained in good repair
Correction: Maintain physical facilities in good repair. The concrete floor in the kitchen needs to be completely sealed. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/08/2014 | Follow-up | |
Good food safety practices demonstrated by the kitchen staff. A "No Smoking" sign needs to be posted. Reviewed contact time with bar glasses in sanitizer solution. Reviewed cooling methods for the chicken wings. Permit renewal issued.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: Ham and Turkey Cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Damaged door gaskets on the Bevair refrigerator doors
Correction: Repair the Bevair refrigerator door seals 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. I
- Physical Facilities in Good Repair
Observation: The concrete floor sealant is not maintained in good repair
Correction: Maintain physical facilities in good repair. The concrete floor in the kitchen needs to be completely sealed. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/24/2014 | Routine | |
Discussed issue with prep unit. New thermometers have been ordered and part for the hand sink has also ordered. Sign has been placed in the front window to identify that the front main entrance is a smoking area.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: Unit had been repaired. Kitchen manager had unplugged it every night and removed the TCS food to another unit. Discussed leaving the unit plugged in and taking air temperature in the morning. Should be able to maintain at 38F for the food to hold safely at 41 F or below.
Correction: If the unit cannot maintain ambient air at 38F it must be replaced with a working unit.
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07/30/2014 | Follow-up | |
Discussed above violations with person in charge. Discussed posting signs in front of facility to identify the entrance as a "smoking area". Left information on food handler classes. Follow-up to be conducted.
- Food - Storage or Display of Food in Contact with Water or Ice
Observation: Observed water in bottom of 3 door prep unit and dripping down in 1 dr cocoa cola unit.
Correction: Store packaged food in a manner or position that would prevent the entry of water.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: 3 dr prep unit was observed with an ambient air temperature of 51 F. Kitchen Manager moved all TCS foods and will temporarily use ice until unit can be repaired or replaced.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. No level detected. Demonstrated to staff how to prime machine and discussed using strips each morning to ensure sanitizing chemical is at an effective level.
Correction: 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.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site) (repeated violation)
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing. Plastic bucket of cut fries was inside sink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
- Critical: Plumbing System Maintained in Good Repair*
Observation: Hand sink in kitchen leaking- part ordered.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
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07/24/2014 | Routine | |
New cutting boards are needed. Cooling methods were discussed. There is an employee health policy and good hand washing was observed. The new Food Code regulations were discussed. Permit Issued. Thank You.
- 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.
Correction: 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.
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02/06/2014 | Routine | |
Employees are well trained. Reviewed employee health, hand washing and no bare hand contact with ready to eat foods. Thank You.
- Critical: Preventing Contamination from Hands (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Employee preparing a sandwich with 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.
- Consumer Advisory: Consumption of Animal Foods that are Raw, Undercooked, or Not otherwise Processed to Eliminate Pathogens
Observation: Animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in Ready-To-Eat form or as an ingredient in another Ready-To-Eat Food. All foods are not properly identified on the menu.
Correction: The Permit Holder shall inform Consumers of the significantly increased Risk of consuming such Foods by way of a Disclosure and Reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing. Knives are stored in the hand sink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the knives preventing its use.
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08/29/2013 | Risk Factor | |
Previous violations had been corrected. Reviewed food handler cards (to be kept on file with CFM). One employee will take on-line class before he is permitted to return to work. Discussed the 3 dr prep unit which still had water accumulated at the bottom - food to be protected by storing food in large pans. CFM is continuing to look for bulbs for main kitchen area.
No violation noted during this evaluation. | 04/22/2013 | Follow-up | |
Follow-up to be conducted due to repeat violations. Retraining required by CFM to all kitchen staff regarding bare hand contact with ready to eat foods.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card. CFM to keep copies of FHC of all employees (if employee does not want to carry it with them) and not keep them/ cards at the "sister" restaurant in Norfolk.
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
Observation: Three employees observed handling ready-to-eat (RTE) foods (bread, feta cheese, pita bread) 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.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: TCS foods cold holding at improper temperatures (> 41F) in the 3 door prep unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices
Observation: The temperature measuring device in all the prep units were not properly located in the coldest part of the unit.
Correction: Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: 3 door reach in unit and 3 door prep unit not holding temperature < 41F/observed in a state of disrepair and damaged. Water in the bottom of the 3 dr prep unit.
Correction: 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.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Clean knives hanging on the knife holder were observed soiled. Container for holding clean utensils observed soiled.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sink at both rest-rooms in the smoking section of the restaurant was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handwashing to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Outer Openings; Protected (repeated violation)
Observation: Side kitchen door propped wide open with no screen door in place.
Correction: 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
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen. Replace all burnt out bulbs throughout the kitchen.
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
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04/15/2013 | Routine | |
Restaurant representatives - add corrected or new information about Blue Water Seafood Grill/Longboards, 467 Dinwiddie Street, Portsmouth, VA 23704 »