Facility clean and well kept. Temp logs being kept. Permit issued.
No violation noted during this evaluation. | 03/31/2016 | Routine | |
Spoke on making sure that all employees have valid food handlers cards prior to starting work. All equipment is working. Restaurant is clean and well kept.
No violation noted during this evaluation. | 12/09/2015 | Routine | |
All employees have valid food cards now.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: @FOOD@ Cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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08/20/2015 | Follow-up | |
Few repeat violations. Spoke on monitoring cold holding temperatures, and maintaining food handlers cards for employees.
- Critical: Person in Charge Present, demonstrates knowledge (repeated violation)
Observation: food service employees were 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: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: @FOOD@ Cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices; Ambient Air and Water (repeated violation)
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the @EQUIPMENT@ is not in place.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
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08/03/2015 | Routine | |
Issued Permit.
- Critical: Person in Charge Present, demonstrates knowledge (repeated violation)
Observation: Obervation and Correction. Manager stated that he is has a Servsafe Certification, but could not produce the document. stated it is being mailed over.
Correction: Ensure that the person in charge has a valid certified food protection manager certificate and/or correctly demonstrates knowledge of the food operation as it relates to the EHS's questions.
- Critical: Person in Charge Present, demonstrates knowledge (repeated violation)
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: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: Prep Cooler Cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices; Ambient Air and Water (repeated violation)
Observation: The ambient (air/water) temperature measuring device (degrees F) for the cooler is not in place .
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
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04/01/2015 | Follow-up | |
Facilities are clean and well kept. Employees knowledgeable of good food safety practices.
- Critical: Person in Charge Present, demonstrates knowledge
Observation: Obervation and Correction. Manager stated that he is has a Servsafe Certification, but could not produce the document. stated it is being mailed over.
Correction: Ensure that the person in charge has a valid certified food protection manager certificate and/or correctly demonstrates knowledge of the food operation as it relates to the EHS's questions.
- 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: Food - Potentially Hazardous Food: Cold Holding*
Observation: Prep Cooler Cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices; Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) for the cooler is not in place .
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
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03/30/2015 | Routine | |
Employees are well trained and the facility is clean. During the inspection, employee health, hand washing, and no bare hand contact with ready to eat food was discussed. The 2013 Food Code requirements were also reviewed. Thank You.
- Critical: Cooling*
Observation: Refried Beans noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. All food items were discarded.
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10/30/2014 | Routine | |
Permit Issued. Employee health, no bare hand contact with ready to eat foods, hand washing, and employee health was discussed. The new Food Code regulations were also reviewed. Thank you.
- Cloths - Wiping Cloths; Use Limitation
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: One basin at the bar three compartment sink is not holding water.
Correction: Repair/replace the sink 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.
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03/17/2014 | Routine | |
During the inspection, employee health, hand washing, and no bare hand contact with ready to eat foods was discussed. Thank You.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card. Information was given during the inspection.
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.
- Employee Health (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Eating; Drinking; or Using Tobacco* (corrected on site)
Observation: An open drinking container stored in a manner that may contaminate food, food contact surfaces or utensils was observed in the kitchen.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination. Facility can install a spash guard at the sink to eliminate potential contamination. contamination
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located in the service area is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation.
- Premises - Maintaining Premises; Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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11/04/2013 | Routine | |
No violations were observed during this inspection. It was noted that the bottom of the reach in unit,# 3, was not holding as well as the top. Observed the need for new cutting boards and thermometers. The excessive water observed at the bottom the cold prep unit was also discussed. The facility was clean and organized overall. Thank You..
No violation noted during this evaluation. | 07/15/2013 | Risk Factor | |
The facility has a Certified Food Manager and employees understand employee health, the importance of hand washing and no bare hand contact with ready to eat foods. A permit was issued. Thank you.
- 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..
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.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the knife block is not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Equipment - Good Repair and Proper Adjustment
Observation: The oven handle was observed in a state of disrepair and damaged.
Correction: Replace the handle 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.
- 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.
- Handwashing Cleanser; Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
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 lavatory in the kitchen.
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
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site) (repeated violation)
Observation: The floor under the equipment and behind the ice machine is in need of cleaning. Excess debris and food is observed.
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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02/28/2013 | Routine | |
Restaurant representatives - add corrected or new information about Guads @ Olde Towne, 612 Court Street, Portsmouth, VA 23704 »