Discussed the following with PIC: Monitoring temperature of all cold holding units, reducing quantity of items stored in walk-in / reducing flow of cold air, prep time of raw chicken, ceiling vents and lighting requirements, cooling and reheating methods. Food handler cards on file in office.
No violation noted during this evaluation. | 03/02/2016 | Risk Factor | |
Discussed violations above with CFM. Left information on cold and hot holding monitoring. Discussed monitoring temperature of walk-in. Left recert info with CFM. Reviewed food handler cards and discussed methods of sanitizing. Left emergency guideline packet.
- Utensils - In-Use; Between-Use Storage
Observation: Dispensing or in use utensils improperly stored between usage. Spoons, knives and serving spoons being stored in a container of luke warm water.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F and the container.
- Cooling Methods (repeated violation)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Observed cooked yams in large stainless pans on the bottom shelf of the reach-in with lids covering them. CFM said they had been cooked that morning. Discussed corrective action.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk-in unit was holding at 40F - needs to be reduced to 38F or below to allow food to be maintained at < 41F.
Correction: Adjust unit 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following had accumulations of grime and debris: Shelves and floor of walk-in
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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11/17/2015 | Routine | |
Good managerial control observed. Discussed violations with CFM. Reviewed food handler cards. CFM explained food is discarded from the buffet line when it closes. Discussed cooling and date marking methods. Issued June permit.
- Critical: Cooling (corrected on site)
Observation: Cooked yams noted not being adequately cooled to prevent the growth of harmful bacteria. CFM corrected cooling issue as it was within time limit.
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.
- Critical: Food - (TCS) Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: TCS food on the front buffet hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following had accumulations of grime and debris: Inside 3 dr reach-in, vents above cook line.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Kitchen floor and section of kitchen wall is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/10/2015 | Routine | |
Discussed violations with CFM. Reviewed food handler cards and left 2015 schedule. Discussed cooling methods for large quantity of various types of foods. Discussed cluttered dishwashing area. Discussed monitoring of cold holding temperatures. Buffet is taken down at 4pm.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Cooling Methods
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Pans stacked in reach-in and lids placed on hot product in 2 " pans.;Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
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01/20/2015 | Routine | |
Permit renewal issued
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: The temperature controlled for safety (TCS) foods stored in the Cold Soda refrigerator were not maintaining a cold-holding temperature <= 41 F.
Correction: According to the kitchen staff, no TCS foods had been stored in this refrigeration unit longer than 3 hours. Due to this claim by the kitchen staff, the TCS foods were transferred to the walk-in refrigerator. No TCS foods are to be held in refrigeration units that cannot maintain an internal food temperature <= 41 F. (A replacement refrigerator is on order).
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site) (repeated violation)
Observation: The foods stored in the Carter Hoffman hot box were not maintaining an internal hot holding temperature >= 135 F.
Correction: The unit had become unplugged from the wall socket. Internal food temperatures demonstrated that the stored foods were not in the temperature danger zone more than 4 hours. The unit was plugged back into the wall socket and the unit quickly rose to a compartment remperature > 150 F.
- Temperature Measuring Devices; Ambient Air and Water (repeated violation)
Observation: The thermometers placed in the hot box compartments did not have a sufficient range for monitoring hot holding temperatures. (the thermometer's maximum range only went to 80 F)
Correction: Replace the current door mounted hot box thermometers or place compartment thermometers with a range of 0 - 220 F in the hot boxes.
- Cooling, Heating, and Holding Capacities (corrected on site)
Observation: The Cold Soda 3-door refrigerator was not maintaining a cold holding temperature below 41 degrees Fahrenheit (F).
Correction: A replacement refrigeration unit is on order. Do not store any foods that require temperature control for safety in any refrigeration unit that is incapable of maintaining internal food temperatures < 41 F.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: A bucket of quaternary ammonium sanitizer was stored on the food preparation shelf next to food being prepared for consumption.
Correction: Store the sanitizer solution in a location that does not pose a contamination risk to food.
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07/11/2014 | Routine | |
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: An employee obtained her food handler card through an unapproved web site.
Correction: Obtain food handler accreditation through the web site approved by the Portsmouth Health Department.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employees observed not washing their hands when changing tasks and donning single-use gloves.
Correction: Wash hands when changing tasks or donning single-use gloves.
- Jewelry - Prohibition
Observation: Employee wearing a wrist watch while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the walk-in freezer.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use; Between-Use Storage
Observation: In-use utensils improperly stored between use in a container of chemical sanitizer.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F and the container.
- Food Storage - Clean and Dry Location
Observation: Boxes of food are being stored on inverted soda crates on the walk-in freezer's floor.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Temperature Measuring Devices; Ambient Air and Water
Observation: The ambient air temperature measuring device (degrees F) located in the hot hold units are not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Equipment - Good Repair and Proper Adjustment
Observation: The 2-door refrigerator, and ice machine were observed not in use.
Correction: Repair the refrigerator and ice machine in accordance with manufacturer's specifications, or remove the equipment from the premises.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Broken hinge on fryer door.
Correction: Fryer door hinge was repaired during this inspection.
- Equipment - Good Repair and Proper Adjustment
Observation: Missing latch on the hot hold unit.
Correction: Replace the missing door latch for the hot hold unit.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness (corrected on site)
Observation: The employee washing the pots was not sanitizing them before storing them to air dry.
Correction: Use the correct procedure of prescrape, wash, rinse, sanitize, air dry for all kitchen equipment manually washed in the 3-compartment sink.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: back door, and the 3-compartment sink drainboards.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Water Capacity*
Observation: The hot water mixing valves for the restroom handsinks are not producing hot water.
Correction: Maintain a supply of water for the restroom handsinks that is capable of maintaining a hot water temperature >= 100 F.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing sink located in the kitchen 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. Remove the serving cart stocked with dirty pots preventing its use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The kitchen/storeroom floor located under the equipment 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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04/03/2014 | Routine | |
Ice build-up observed in the reach-in freezer and walk-in freezer's condenser/evaporator. Need to replace the inoperable hot box thermometer. Also reviewed food storage in freezers, and the cleaning schedule.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Cartons of raw eggs were observed stored over sealed packages of ready-to-eat foods.
Correction: Store raw amimal foods below ready-to-eat foods.
- Critical: Cooling* (corrected on site)
Observation: A large container of jerk chicken sauce was 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.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: The foods stored in the 3-door display case that require temperature control for safety (TCS) were cold holding at improper temperatures.
Correction: The refrigeration technician was notified. Discard any TCS foods stored in this refrigerator if they have maintained an internal food temperature below 70 F while in the temperature danger zone > 6 hours. Discard the TCS foods after 4 hours in the temperature danger zone if at any time the internal food temperature was >= 70 F. Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site) (repeated violation)
Observation: Jerk chicken stored in the hot box for an extended period of time was hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
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11/21/2013 | Risk Factor | |
Good employee food preparation and storage practices demonstrated during this inspection. Permit renewal issued.
No violation noted during this evaluation. | 06/21/2013 | Routine | |
Reviewed with the person-in-charge proper cooling methods, employee health policy, and proper sanitization methods for food contact surfaces such as cutting boards.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: Stew chicken, hotties, macaroni & cheese, and green beans were hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Missing shelves in the Beverage Air reach-in freezer.
Correction: Install shelves in the Beverage Air freezer compartment to keep foods separated during storage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Build-up of frozen condensation in the Beverage Air reach-in freezer.
Correction: Remove the build-up of frozen condensation in the Beverage Air reach-in freezer.
- Warewashing - Manual Warewashing Equipment, Wash Solution Temperature
Observation: The temperature of the 3-compartment sink hot water was observed at less than 110°F. (tested at 92 F)
Correction: Maintain a temperature of 110°F and above or the temperature specified by the manufacturer for optimal performance of the detergent to clean equipment and utensil surfaces.
- Rinsing Procedures
Observation: The 3-compartment sink was not properly set up in the order of prescrape, wash, rinse, sanitize, air dry.
Correction: Set up the sink in the order of prescrape, wash, rinse, sanitize, air dry when performing manual warewashing tasks.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Employee clothes observed stored atop cases of seasonings and hung on the food rack.
Correction: Store employee clothes in a location separate from food and equipment.
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02/26/2013 | Routine | |
Restaurant representatives - add corrected or new information about Mp Island Cafe' & Grocery, 5583 Portsmouth Boulevard A, Portsmouth, VA 23701 »