Hot Wings, 3566 Towne Point Road, Portsmouth, VA 23703 - Carry Out Food Service Only inspection findings and violations

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Business Info

Restaurant: Hot Wings
Address: 3566 Towne Point Road, Portsmouth, VA 23703
Type: Carry Out Food Service Only
Phone: 757 483-7880
Total inspections: 9
Last inspection: 02/04/2016
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Inspection findings

Inspection date

Type
No violations observed. Discussed cleaning the vents above the fryers - cleaning is scheduled. Gloves worn to handle ready to eat foods. Left temperature charts for CFM to being maintain daily log. Discussed employee health policy and importance of correct sanitizing. Left information on recert class.
No violation noted during this evaluation.		02/04/2016Risk Factor
Issued Permit.
No violation noted during this evaluation.		09/09/2015Follow-up
Discussed violations with CFM. Follow up inspection will be conducted. Discussed the following: date-marking, sanitizing methods and cooking temperatures.
  • 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: Person in Charge Duties
    Observation: Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas. Observed playpen with infant in back of the kitchen.
    Correction: Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
09/03/2015Routine
Kitchen maintained clean and organized at time of inspection. Reviewed food handler cards. Discussed employee health policy and gloves used as a barrier for ready to eat foods.
  • Ventilation Systems - Cleaning Ventilation Systems; Nuisance and Discharge Prohibition
    Observation: Vents above fryers observed soiled with grease - scheduled to be cleaned this week.
    Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
04/15/2015Routine
Discussed violations with CFM. Reviewed food handler cards. Left schedule for employee with expired card. Discussed no bare hand contact with ready to eat foods. Gloves used as a barrier. Discussed minimum cook temperatures of all raw food cooked. Discussed sanitizing methods and concentration of bleach when used as a sanitizer. Issued permit renewal.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
    Observation: The nonfood-contact surfaces of the following was observed soiled: Surface of work area (top of unused chest freezer). Tools and unnecessary items being stored on this surface.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Single Service "to go boxes" were observed stored unprotected on the kitchen racks.
    Correction: Store Single Service items in the original protective package to protect from contamination until used.
09/08/2014Routine
The refrigerated display case currently being used to store desserts is not maintaining a cold-holding temperature <= 41 degrees Fahrenheit (F). OK to store sugar-based desserts in the unit, but any desserts with a cream, custard, or cream cheese base need to be stored in a refrigeration unit capable of maintaining a cold-holding temperature <= 41 F.
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: In use open drinking container stored in a manner that may contaminate food, food contact surfaces or utensils.
    Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • Handwashing Cleanser - Availability (corrected on site)
    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.
03/18/2014Risk Factor
Reviewed with the person-in-charge proper date labeling procedures for ready-to-eat foods stored in the refrigerator > 24 hours. A clean and well-organized kitchen.
No violation noted during this evaluation.		09/13/2013Routine
A clean and well-organized kitchen.
No violation noted during this evaluation.		06/17/2013Risk Factor
Reviewed with the person-in-charge the following: Proper date labeling of ready-to-eat foods, glass container restrictions, the need to replace the kitchen handsink drain stopper mechanism, and separating employee food storage from restaurant food storage.
No violation noted during this evaluation.		01/16/2013Routine

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