Amory's Seafood Restaurant, 2449 Old Taylor Road, Chesapeake, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
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February 17, 2009 | Routine | 3 | 11 | Details / Comments |
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November 05, 2008 | Routine | 1 | 7 | Details / Comments |
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January 31, 2008 | Follow-up | 0 | 2 | Details / Comments |
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January 22, 2008 | Routine | 5 | 11 | Details / Comments |
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October 05, 2007 | Routine | 1 | 7 | Details / Comments |
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May 01, 2007 | Routine | 4 | 7 | Details / Comments |
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January 31, 2007 | Routine | 3 | 11 | Details / Comments |
February 17, 2009 (Routine)
Violations:
- 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the reach-in refrigerator.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0550 - Repeat Dispensing utensils improperly stored between uses.
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 140F. - 0610 - Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0810 - Corrected During Inspection The methods used for cooling were not adequate.
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. - 1060 - Repeat The nonfood contact surface of the wall by the dishwasher and bare wood on the ceiling is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: utensil containers, bar utensil container, soup cups and dishes, meat slicer, dry storage containers, inside make line, tongs storing on dirty oven surfaces, sheling with dishes and food items on them.
Clean and sanitize these surfaces for food contact. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: silver cart (with toaster on it), soda rack, cords, microwaves, inside drawers, all shelving, inside and outside of grill area, piping in the back of the grill area, paper towel holder, etc.
Maintain nonfood-contact surfaces of equipment clean. - 2000 - Clean silverware and single service food containers were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 2310 - Critical Observed employees using the automated handwashing station in a manner that was not approved by the manufacturer.
Discontinue to use the automated handwash station for storing dirty dishes and dumping drinks. This station must be used in accordance with the manufacturers operating procedures. - 3080 - Less than 20 foot candles of light was noted in the reach-in freezer.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms - 3140 - Repeat Area designated for employee to eat, drink, and use tobacco is located so that it does not protect food from contamination
Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination - 3180 - Repeat All wall and floor surfaces 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 - Employees are not using the dressing rooms or lockers provided (jackets on potato boxes).
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. - 3340 - Critical Containers of spray paint are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of spray paint must be located in an area that is not above food, equipment, utensils, linens or single service items.
Approved for permit.
November 05, 2008 (Routine)
Violations:
- 0470 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
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. - 0470 - Corrected During Inspection 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. - 0550 - Repeat Dispensing utensils improperly stored between uses.
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 140F. - 1060 - Repeat The nonfood contact surface of the ceiling/wall material is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: meat slicer and microwave.
Clean and sanitize these surfaces for food contact. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Ventilation hood, cook line (front and back of the equipment), some shelving.
Maintain nonfood-contact surfaces of equipment clean. - 3140 - Repeat Locker or other suitable facilities are not located to protect food from contamination
Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination - 3140 - Repeat Area designated for employee to eat, drink, and use tobacco is located so that it does not protect food from contamination
Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination - 3180 - The floor underneath all equipment and some wall surfaces 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. - 3220 - Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
The source for there seafood is Sam Russ and Sisco.
January 31, 2008 (Follow-up)
Violations:
- 1580 - Repeat The cutting boards on the refrigerated make tables were heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 3170 - Repeat Roof leaks over the cookline in the vicinity of the ceiling intake vent.
Repair the roof leak. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3170 - Repeat Open gaps noted in the kitchen's ceiling and wall.
Seal the open gaps in the kitchen's ceiling and wall.
Transfer the current ServSafe certificates to the Chesapeake Health Department. Reviewed the Consumer Advisory Policy with the owner. The overall sanitation in the kitchen was very good during this inspection. PERMIT RENEWAL ISSUED
January 22, 2008 (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. - 0440 - Critical The harvest tags for the shellfish are not available or are discarded immediately after the container is empty.
Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied. - 0450 - Critical Employee observed grabbing the parsley with her bare hand and spreading the parsley over coked potatoes.
No bare hand contact with ready to eat foods is permitted. Place seasonings in approved dispensers. - 0470 A 4 - Uncovered spices stored in bowls on food shelves.
Store spices in approved dispensers - 0480 - Unlabeled spice containers.
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. - 0550 - Corrected During Inspection In-use utensils improperly stored between uses with the cutting blades places in the crevice between the counter tops.
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 135F and the container. - 0820 2 - Corrected During Inspection Critical Single use containers of HALF & HALF and BUTTER were cold holding at improper temperatures.
Do not place a container of single-use half & half or butter containers in an ice bath. Relocate these single-use containers to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 1100 - The plastic container used to store the lobster tail breading flour was cracked at the base of the container.
Replace the container with one in good repair. - 1320 - There was no temperature measuring device located in the make table refrigeration compartments.
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. - 1570 - Loose refrigeration door seal on the RC Cola display refrigerator.
Affix the rubber seal to the refrigerator's door. - 1570 - Unused MEAT SLICER not removed from the premises.
Remove any unused or non-functioning equipment from the premises. - 1580 - The cutting boards on the refrigerated make tables were heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1700 - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used in the dishwashing machine was not at an acceptable concentration. (tested at 0 ppm)
Adjust the chlorine sanitizing solution to a level of at least 50 parts per million (ppm). - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: VENTILATION HOOD, VENTILATION HOOD LIGHT SHIELDS, VENTILATION HOOD FIRE SUPPRESSION PIPING, ICE MACHINE COMPARTMENT PLASTIC DISPENSING PLATE & SHOOT, ALL KITCHEN & DISHWASHING AREA SHELVING, WALK-IN COOLER SHELVING, REACH-IN COOLER REFRIGERATION COMPARTMENTS, EXTERIOR SIDES & REAR OF THE FRYERS, EXTERIOR SIDES AND REAR OF THE STOVE, EXTERIOR SIDES AND TOP OF THE BROILERS, EXTERIOR TOP OF THE DISHWASHING MACHINE, EXTERIOR SURFACES OF THE DRY GOODS CONTAINERS, MAKE TABLE LIDS & LID HINGES, and the COUNTER-MOUNTED CAN OPENER & MOUNT .
Maintain nonfood-contact surfaces of equipment clean. - 2030 - Clean utensils and tooth picks stored in soiled containers and drawers.
Store clean and sanitized containers in clean and sanitized containers and drawers. Clean and sanitize any contaminated tableware prior to use. - 3170 - Repeat Open gaps noted in the kitchen's ceiling and wall.
Seal the open gaps in the kitchen's ceiling and wall. - 3170 - Roof leaks over the cookline in the vicinity of the ceiling intake vent.
Repair the roof leak. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat KITCHEN/DISHWASHING AREA WALLS and the KITCHEN AND WALK-IN COOLER FLOOR were 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.
Transfer the 2 current ServSafe certificates to the Chesapeake Health Department (CHD). Cost of transfer per certificate is $10. Post the certificates issued by the CHD in public view next to the permit. Develop and implement a comprehensive cleaning schedule. Develop and implement a daily operations log for monitoring the dishwashing machine's wash temperature and chemical sanitizer concentration level. Recommend recording refrigeration temperatures every 4 hours. Reviewed the employee Health Policy with the person-in-charge. Permit renewal not issued at this time. Correct all cited violations before the follow-up inspection takes place.
October 05, 2007 (Routine)
Violations:
- 0380 - Corrected During Inspection Critical Repeat Some canned goods are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants- dented
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. - 0450 C - Repeat Utensil (single service cup) without handle used to dispense food (dry ingredient) that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food. - 0550 - Repeat Dispensing utensils improperly stored between uses (scoop handles observed in food-dry ingredient products).
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 140F. - 1060 - The nonfood contact surfaces of the wiooden storage shelf are not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Ovens (slight buildup)Fryer compartments
Clean and sanitize these surfaces for food contact. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: MicrowaveCan Opener.
Maintain nonfood-contact surfaces of equipment clean. - 3140 - Area designated for employee to store drink is located so that it does not protect tableware (warewash area) from contamination.
Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination. (All employee drink cups must be equipped with lid and straw to prevent spillage/contamination). - 3170 - Some wall and ceiling surfaces (chipped paint and open gaps in ceiling observed) not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Overall food management and sanitation is good/good improvement noted.
May 01, 2007 (Routine)
Violations:
- 0380 - Corrected During Inspection Critical Repeat Some canned goods are not in good condition-dented.
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. *Removed from stock by manager. - 0450 C - Bowl or utensil without handle used to dispense food (dry ingredient).
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food. - 0550 - Dispensing utensils improperly stored between uses (scoop handle observed in dry ingredient product).
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 140F and the container. - 1570 - Repeat Door handle on make table unit was observed in a state of disrepair (missing).
Replace the handle to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. - 1570 - Repeat The door gaskets of several units are damaged.
Replace the door gaskets in accordance with the manufacturer's specifications. - 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. No reading of chlorine concentration on test strip at time of inspection; however, the unit is supplied with and appearing to be feeding sanitizer.
Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. *Manager will call warewash machine technician. - 1770 A - Corrected During Inspection Critical Some utensils (utensil drawer) were observed soiled to sight and touch.
Clean and sanitize these surfaces for food contact. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Oven interiors
Clean and sanitize these surfaces for food contact. - 3045 - A sign or poster that notifies food employees to wash their hands is not provided at the front lavatory (kitchen) used by food employees.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 3170 - Light fixture (ventilation hood) is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Some wall surfaces 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 Sanitizer concentration in wiping bucket observed to be too high (200+ ppm).
Adjust sanitizer concentration to meet requirement of 50 ppm when applying to food contact surfaces.
Corrections initiated on violations by manager during inspection. Correct remaining violations. Good improvement observed. Note: Further repairs/improvements are forthcoming.
January 31, 2007 (Routine)
Violations:
- 0380 - 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. - 0470 A 4 - RAW PRODUCTS STORED OVER RTE FOODS.
STORE FOODS IN ORDER OF THEIR INTERNAL COOKING TEMPERATURES. - 0480 - Unlabeled food containers. SHAKERS.
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. - 1060 - The nonfood contact surfaces of the SHELF LINERS AND CRATES USED AS SHELVING are not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1100 - The food contact surfaces of SEVERAL UTENSILS AND POTS/PANS are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Replace the EQUIPMENT to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris. - 1150 - The nonfood contact surface of the BARE WOOD THROUGHOUT THE FACILITY is not designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. - 1570 - HANDLE OF TRUE 3 DOOR MAKE UINT was observed in a state of disrepair and damaged.
Repair the EQUIPMENT 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. - 1570 - The door gaskets of the TRUE MAKE UNITS ARE.
Repair or replace the door gaskets in accordance with the manufacturer's specifications. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: CUTTING BOARDS AND VEGETABLE SLICER.
Clean and sanitize these surfaces for food contact. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: FRYERS.
Clean and sanitize these surfaces for food contact. - 1800 - The nonfood contact surface of the WARMING LIGHT 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. - 2000 - HANDSINKS NOT PRTOTECTED FROM CONTAMINATION.
INSTALL SPLASHGUARDS. - 2260 - Critical Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch. - 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law. HOSE BIB UNDER DISHWASHER.
Provide a backflow or backsiphonage prevention device on all threaded faucets. - 3170 - WALL TILES/ HOLES IN WALL not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - CEILING VENTS AND BAR FLOORS 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.
Lighting: Prep-53, Wash-63, Back-72, Hood-48 foot candles. Wash cycle- 130*F, Rinse cycle-130*F with 50 PPM Chlorine sanitizer. Paint ceiling. Remove food and food products from POD. Remove all duct tape from facility. Remove any unnecessary items from facility. Retain shellfish tags for 90 days. Recommend keeping dishwasher temperature and sanitizer logs. Also develop and implement cleaning schedule, training and temperature logs. Triangle Pest service is contracted to treat facility. Seafood supplier is Sam Rust Seafood and food suppliers are Sysco and Virginia Foods.RECOMMEND FOR PERMIT WITH STIPULATION THAT ALL ABOVE ITEMS TO BE CORRECTED BY NEXT INSPECTION.
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