Reviewed the daily refrigeration temperature log requirements.
No violation noted during this evaluation. | 12/08/2015 | Risk Factor | |
This inspection focused on the risk factors associated with foods that require time/temperature control for safety. The owner was reminder to renew his food manager's certification.
No violation noted during this evaluation. | 09/02/2015 | Risk Factor | |
Permit renewal issued.
No violation noted during this evaluation. | 04/02/2015 | Follow-up | |
- Critical: Person in Charge Present, demonstrates knowledge
Observation: Kitchen employee does not possess a valid food handler's card.
Correction: The kitchen employee has stated that she will attend the food handler's class being conducted at the Portsmouth Health Department on 4/1/15.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash her hands after entering the kitchen from taking out the trash.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Equipment - Good Repair and Proper Adjustment
Observation: The stainless steel platform located under the fryer, hot hold unit, and grill has accumulations of grease and food debris. The ice machine compartment needs cleaning.
Correction: Clean nonfood contact surfaces as often as necessary in order to reduce excessive food and debris build-up.
- Handwashing Cleanser; Availability
Observation: Soap was not provided at the hand washing sink located next to the 3-compartment sink.
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.
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03/31/2015 | Routine | |
Discussed violations with CFM. Discussed sanitizing and using bleach at 50 ppm. CFM will monitor the 2 dr prep unit.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: TCS food cold holding at improper temperatures. CFM aware of unit having issues - not being used for overnight storage and fridge tech called for repair.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing Cleanser; Availability (corrected on site)
Observation: Soap was not provided at the hand sink 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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities and toilet are unclean
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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08/07/2014 | Routine | |
Discussed observations with the CFM.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: The 2-door prep unit was cold holding at improper temperatures. The ambient air temperature was 50 degrees F. Sliced turkey was at 48 F, sliced tomatoes were at 50 F. The CFM voluntarily discarded, relocated, or provided ice bath to rapid chill food product using TCS and time/temperature. The CFM voluntarily placed service call for the unit.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria, or, relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below dependent on TCS foods and time/temperature.
- Critical: Plumbing System Maintained in Good Repair*
Observation: No cold water was available at the hand washing sink in the men's rest-room.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Light Bulbs Protective Shielding
Observation: Light bulbs in the kitchen were not shielded, coated, or otherwise shatter-resistent.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided a the hand washing sink located in the men's rest-room.
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
Observation: The floors were 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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02/04/2014 | Routine | |
Discussed employee health and left current FHC schedule. Issued Permit.
No violation noted during this evaluation. | 03/25/2013 | Risk Factor | |
Discussed correct cooling methods if products are kept for use the next day. CFM demonstrated how to make up the sanitizer in the 3 compartment sink. Reviewed food handler card and discussed employee health policy.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the prep unit had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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01/28/2013 | Routine | |
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