Sunny's Pub, 722 Mt. Vernon Avenue, Portsmouth, VA 23707 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Sunny's Pub
Address: 722 Mt. Vernon Avenue, Portsmouth, VA 23707
Type: Full Service Restaurant
Phone: 757 399-7557
Total inspections: 6
Last inspection: 10/30/2015
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Inspection findings

Inspection date

Type
Reviewed employee food handler card status, and the daily hot hold and refrigerator temperature logs requirement.
  • Critical: Person in Charge Present, demonstrates knowledge (corrected on site)
    Observation: Employee obtained a food handler's card from an unapproved web site.
    Correction: (on-line food handler card information provided) The only approved on-line web site for obtaining a food handler's card is www.statefoodsafety.com
  • Critical: Date Marking - Ready-to-Eat; (TCS) Potentially Hazardous Food* (corrected on site)
    Observation: The ready-to-eat (RTE) commercially processed @FOOD@ in the refrigeration unit was not properly dated for disposition after opening.
    Correction: Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • Outer Openings; Protected (corrected on site)
    Observation: The kitchen rear door was propped open while unattended.
    Correction: Keep unprotected outer doors closed when unattended.
  • Outer Openings; Protected
    Observation: Gaps observed at the base of both the front and rear outer doors.
    Correction: Seal the gaps at the base of the outer doors.
10/30/2015Routine
A clean and well-organized kitchen. Good kitchen employee food safety practices demonstrated during this inspection. Permit renewal issued.
No violation noted during this evaluation.		04/08/2015Routine
A clean and well organized kitchen.
  • Light Bulbs Protective Shielding
    Observation: The storeroom ceiling lights are not shielded, coated, or otherwise shatter-resistent.
    Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
09/18/2014Routine
Discussed storage of lemons and limes in bar area.. Discussed handling of ready to eat foods. Quat and bleach available for sanitizing. Discussed using plain bleach. CFM uses deli meat < 24 hours - no date mark needed. Left information on the changes to the Code.
  • Cloths - Wiping Cloths; Use Limitation
    Observation: Wiping cloths improperly stored between use.Cloths being stored on food prep surface.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
    Observation: Utensils (going to the customers) being stored in racks that had debris in the bottom of them.
    Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the following had accumulations of grime and debris: Inside 2 commercial fridge units.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Outer Openings; Protected
    Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.back door propped open. Suggested screen door to CFM to allow air flow but to limit pests etc.

    Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
04/08/2014Routine
Discussed sponge use limitations, keeping the back door closed when unattended, cleaning the ice machine and refrigerator door gaskets when necessary, maintaining a supply of handsoap for the kitchen handsink instead of using the dishwashing soap to wash hands.
No violation noted during this evaluation.		11/07/2013Risk Factor
Discussed methods of sanitizing in 3 compartment sink. Discussed employee health and reviewed food handler cards. Discussed expiration date on CFM certificate. Kitchen maintained clean and organized at time of inspection.
  • Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
    Observation: The prepared ready-to-eat (RTE) sliced beef, vegetables, deli meat in the refrigeration unit is not properly dated for disposition.
    Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
02/11/2013Risk Factor

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