East Side Pizza (By Alaina's), 5630 Portsmouth Blvd. A, Portsmouth, VA 23701 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: East Side Pizza (by Alaina's)
Address: 5630 Portsmouth Blvd. A, Portsmouth, VA 23701
Type: Full Service Restaurant
Total inspections: 6
Last inspection: 03/07/2016
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Inspection findings

Inspection date

Type
Observed good managerial control throughout facility. Discussed violations found with CFM. Reviewed food handler cards and left 2016 schedule. Discussed cooling, reheating (for hot holding), shell stock tags and time as control. Left cold holding charts for daily monitoring. Recommended for March permit.
  • Warewashing Equipment, Cleaning Frequency
    Observation: The drainboards of the 3 compartment sink and the hand sink (in dishroom) are soiled.
    Correction: Clean the sink compartment(s) or drainboards: 1) before use
  • Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
    Observation: The handwashing facility located behind the pizza prep unit is blocked, preventing access by employees for easy handwashing. Facility added new prep unit and pushed the ice machine over blocking easy access to hand sink. CFM will move ice machine back as far as possible.
    Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
  • Physical Facilities in Good Repair
    Observation: Hot water faucet turned off at the hand sink in the dish room.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
03/07/2016Routine
Kitchen maintained clean and organized. Reviewed food handler cards and shell stock tags. Discussed, temperature monitoring, date marking and employee health. CFM has good food safety knowledge and exhibited good managerial control.
  • Critical: Food - (TCS) Potentially Hazardous Food; Hot Holding* (corrected on site)
    Observation: Meatball sauce hot holding at improper temperatures in the front hot holding unit. CFM discussed corrective action with the employee - sauce was reheated and more water added to the hot holding unit.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
  • Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
    Observation: The handwashing facility located in the dishmachine room is blocked, preventing access by employees for easy handwashing. Discussed importance of employees washing their hands before handling sanitized items.
    Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
09/23/2015Risk Factor
Discussed the method for marking the shell fish tags.
Discussed ingredients for oil and vinegar dressing use. All ingredients are bought commercially packaged from Sysco. Dressing approved to be stored at room temperature - CFM explained it is made daily.
CFM certificate was posted.
6/2/15: Dropped permit with new name
No violation noted during this evaluation.		05/26/2015Follow-up
Discussed violations with the CFM. Discussed how sanitizer solution would be made and dispensed for the wiping cloth buckets. Sign needed for back prep sink that says "no hand washing". Discussed Italian dressing and method of storage. Discussed importance of hand washing and bare hand contact with ready to eat foods. CFM to post certificate in public view. Follow-up will be conducted.
  • Critical: Person in Charge Present, demonstrates 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: Shellfish - Shellstock; Maintaining Identification*
    Observation: Inadequate record keeping system (mussels and clams) of shell stock tags. Discussed correct method of dating tags after last of the product is used.
    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: Reheating for Hot Holding* (corrected on site)
    Observation: The meatballs were 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: Sanitizer; Criteria/Chemicals for food contact* (corrected on site)
    Observation: Strength of chlorine in wiping cloth bucket > 200 ppm. No monitoring being done of sanitizer.
    Correction: Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
05/07/2015Routine
Water at hand sink at > 100 F. Bleach being used as a sanitizer. Lighting over prep table will be moved to increase light to > 50 ft candles. Door sweeps being attached to all outside doors. Trash cans and hand wash signs being purchased for all hand sinks.
Facility had been issued its COO on 2/20/15 : BLD 2014-00897.
Recommended for New Health Dept Permit.
No violation noted during this evaluation.		02/23/2015Routine
Talked with Owner Steve and his wife Maria about the new construction.
Discussed the following :
1. Hand sink required in the dish-machine room.
2. Food Handler cards for all employees and the employee health policy.
3. Correct lighting requirements throughout facility.
4. Equipment that will be purchased for restaurant.
5. Questions about Bar area - no 3 compartment sink required as all glasses will be washed and sanitized in the high temp unit.
6. Maria will call for follow-up when establishment is ready for opening.
No violation noted during this evaluation.		01/14/2015Pre-Opening

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