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Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.
Restaurant: Ammos Restaurant
Address: 1307 Atlantic Avenue, Virginia Beach, Virginia
Phone: (757) 313-6083
Total inspections: 8
Last inspection: Jul 13, 2009
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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- 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
- 0610 - Food stored on the floor or food stored less than 6" above the floor in walk in and in the freezer.
- 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
- 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: interior of walk in (mold on left side).
- 3150 - Products for credit, redemption, or return is not being stored in a separate designated area
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July 13, 2009 | Routine | 1 | 4 | Details / Comments |
- 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
- 2000 C - Corrected During Inspection Single service items observed unprotected from contamination.
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March 05, 2009 | Routine | 0 | 2 | Details / Comments |
- 0760 - Critical The sauce was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
- 1800 - Repeat The nonfood contact surface of the filters and behind stove have accumulations of grime and debris.
- 3170 - Ceiling and walls are not maintained in good repair
- 3180 - Repeat Ceiling in the kitchen noted in need of cleaning.
- 3260 - Repeat Employees are not using the dressing rooms, designated area or lockers provided.
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November 21, 2008 | Routine | 1 | 4 | Details / Comments |
- 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
- 0240 - Employees observed working in the food service area without proper hair restraints.
- 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. (olives, etc)
- 0570 - Repeat Wiping cloths improperly stored between use.
- 0790 - Improper methods used to thaw fish.
- 0820 A 2 - Critical Salmon cold holding at improper temperatures
- 1320 - There was no temperature measuring device located in the salad refrigerator.
- 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. The chlorine test strips do not show chlorine reading and need to be replaced..
- 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
- 1800 - The nonfood contact surface of the exterior of equipment including dishmachine has accumulations of grime and debris.
- 3180 - Repeat Ceiling tiles noted in need of cleaning.
- 3260 - Employee's purse is on top of food containers.
- 3270 - Critical Methods are not being used to control pests. There are flies in kitchen.
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August 20, 2008 | Routine | 5 | 8 | Details / Comments |
- 0470 - Critical Repeat Unwrapped or uncovered food in the freezers and refrigerators.
- 0560 - Repeat Cloth towels are in direct contact with salad greens in refrigerator.
- 0610 - Food stored on the floor or food stored less than 6" above the floor. (walk-in freezer)
- 0830 - Critical Repeat The prepared ready-to-eat (RTE) food such as potatoes, chicken and rice, etc. in the refrigeration unit not properly dated for disposition.
- 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
- 3330 - Critical Working container of cleaning chemical not properly labeled.
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May 12, 2008 | Routine | 4 | 2 | Details / Comments |
- 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the freezer.
- 0570 - Wiping cloths improperly stored between use.
- 0830 - Critical The prepared ready-to-eat foods such as moussaka and pastocio in the refrigeration unit are not properly dated for disposition.
- 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
- 3180 - Repeat Ceiling tiles noted in need of cleaning.
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February 26, 2008 | Routine | 2 | 3 | Details / Comments |
- 0560 - Repeat Cloth towel in direct contact with prepared salad greens.
- 0820 - Corrected During Inspection Critical Gyro hot holding at improper temperatures.
- 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration at dishmachine.
- 1750 - Yogurt containers were observed reused for the storage of food..
- 3180 - Repeat Ceiling dusty, especially around vents.
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November 20, 2007 | Routine | 2 | 3 | Details / Comments |
- 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
- 0240 - Employees observed working in the dishwash area without proper hair restraints.
- 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
- 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
- 0480 - Unlabeled food container and water container.
- 0560 - Linens in contact with food. (on salad greens)
- 0820 - Critical Beans and ground beef cold holding at improper temperatures.
- 3180 - Ceiling grates in kitchen noted in need of cleaning.
- 3380 - Corrected During Inspection Critical Chlorine solution being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
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August 20, 2007 | Routine | 4 | 4 | Details / Comments |
July 13, 2009 (Routine)
Violations: - 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- 0610 - Food stored on the floor or food stored less than 6" above the floor in walk in and in the freezer.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
- 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: interior of walk in (mold on left side).
Clean and sanitize these surfaces for food contact.
- 3150 - Products for credit, redemption, or return is not being stored in a separate designated area
Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
Comments:
Violations discussed for correction. Discussed maintaining oil and fresh garlic (mixed together) at 41 degrees F. or below since it is considered a potentially hazardous food.
March 05, 2009 (Routine)
Violations: - 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 2000 C - Corrected During Inspection Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser.
Comments:
Violations discussed and corrected.
November 21, 2008 (Routine)
Violations: - 0760 - Critical The sauce was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Rapidly reheat food for hot holding to 165F or above within 2 hours.
- 1800 - Repeat The nonfood contact surface of the filters and behind stove have accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- 3170 - Ceiling and walls are not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- 3180 - Repeat Ceiling in the kitchen noted in need of cleaning.
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.
- 3260 - Repeat Employees are not using the dressing rooms, designated area or lockers provided.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
Comments:
Violations discussed with owner.
August 20, 2008 (Routine)
Violations: - 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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.
- 0240 - Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. (olives, etc)
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 0790 - Improper methods used to thaw fish.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
- 0820 A 2 - Critical Salmon cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
- 1320 - There was no temperature measuring device located in the salad refrigerator.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. The chlorine test strips do not show chlorine reading and need to be replaced..
Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
Clean and sanitize these surfaces for food contact.
- 1800 - The nonfood contact surface of the exterior of equipment including dishmachine has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- 3180 - Repeat Ceiling tiles noted in need of cleaning.
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.
- 3260 - Employee's purse is on top of food containers.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
- 3270 - Critical Methods are not being used to control pests. There are flies in kitchen.
When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Comments:
Advised critical violations require immediate correction.
May 12, 2008 (Routine)
Violations: - 0470 - Critical Repeat Unwrapped or uncovered food in the freezers and refrigerators.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 0560 - Repeat Cloth towels are in direct contact with salad greens in refrigerator.
Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
- 0610 - Food stored on the floor or food stored less than 6" above the floor. (walk-in freezer)
Elevate food storage onto approved shelving with minimum 6" legs or casters.
- 0830 - Critical Repeat The prepared ready-to-eat (RTE) food such as potatoes, chicken and rice, etc. in the refrigeration unit not properly dated for disposition.
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 41F 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.
- 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
Clean and sanitize these surfaces for food contact.
- 3330 - Critical Working container of cleaning chemical not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
Comments:
Advised critical violations require immediate correction.
February 26, 2008 (Routine)
Violations: - 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the freezer.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 0830 - Critical The prepared ready-to-eat foods such as moussaka and pastocio in the refrigeration unit are not properly dated for disposition.
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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
- 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- 3180 - Repeat Ceiling tiles noted in need of cleaning.
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.
Comments:
Advised critical violations require immediate correction.
November 20, 2007 (Routine)
Violations: - 0560 - Repeat Cloth towel in direct contact with prepared salad greens.
Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
- 0820 - Corrected During Inspection Critical Gyro hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
- 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration at dishmachine.
Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F.
- 1750 - Yogurt containers were observed reused for the storage of food..
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- 3180 - Repeat Ceiling dusty, especially around vents.
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.
Comments:
Advised critical violations require immediate correction. Operator contacted service rep for dishmachine before Ieft.
August 20, 2007 (Routine)
Violations: - 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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.
- 0240 - Employees observed working in the dishwash area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- 0480 - Unlabeled food container and water container.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- 0560 - Linens in contact with food. (on salad greens)
Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
- 0820 - Critical Beans and ground beef cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
- 3180 - Ceiling grates in kitchen noted in need of cleaning.
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.
- 3380 - Corrected During Inspection Critical Chlorine solution being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Utilize only concentrations that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
Comments:
Advised critical violations require immediate correction.
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