Awful Arthur's Seafood Company, 1302 W Main St, Salem, VA - Restaurant inspection findings and violations

July 30, 2009 (Follow-up)

Comments:
Traulsen refrigerator is holding food at 41 F or below. Make sure to stagger pans so that the air flow is not blocked from top to bottom.

July 27, 2009 (Follow-up)

Violation: 0820 A 2 - Critical Repeat Cold holding at improper temperatures: Traulsen refrigerator is not holding all food at 41 F or below. possibly because air flow is being blocked and the air blowing from the top cannot circulate to the bottom. The shrimp on the top shelf is 40 F, rice on 2nd shelf is 43 F and fish on the bottom shelf is 47 F. Pans of food on the top shelf are possibly blocking the air flow.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Pans rearranged in refrigerator to help with air flow. Monitor food temperatures to make sure food items on the bottom are being kept at 41 F or below.
Comments:
McCall refrigerator is holding food at 41 F or below. This refrigerator and the Traulsen refrigerator have both had repairs made on them.

July 08, 2009 (Follow-up)

Violation: 0820 A 2 - Critical Repeat Cold holding at improper temperatures; McCall and Traulsen refrigerators are not holding food at 41 F or below.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
Comments:
Log tags that constantly monitor air temperature were left in the McCall and Traulsen refrigerators from 6/23/09 to 7/7/09. The McCall refrigerator never got to 40 F or below and the Traulsen unit rarely got to 40 F or below during this time period. Graphs and summaries were printed out and given to the person in charge. Graphs and summaries are also attached to this inspection report. These units must be repaired so they can hold food at 41 F or below or they must be replaced. Please notify me as to how this violation will be corrected.

June 22, 2009 (Follow-up)

Violation: 0820 A 2 - Critical Repeat Cold holding at improper temperatures: the McCall refrigerator and Traulsen refrigerator are not holding food at 41 F or below.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Have these refrigerators repaired so they can hold food at 41 F or below. Do not store food overnight in these units.
Comments:
Will place log tags in these units to constantly monitor the temperature. Closely monitor food temperatures in these units. Food out of temperature for more than 4 hours must be discarded.

June 08, 2009 (Routine)

Violations:

• 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drink on food prep counter.
  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. Drink removed during inspection.
• 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw hamburger stored above raw steak in walk-in refrigerator.
  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. Raw hamburger moved to a location below raw steak during inspection.
• 0570 - Corrected During Inspection Wiping cloths improperly stored between use. No sanitizer in wiping cloth bucket.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Wiping cloth bucket reset up with chlorine sanitizer. (concentration should be around 100 ppm)
• 0820 A 2 - Critical Repeat Cold holding at improper temperatures: the McCall refrigerator and Traulsen refrigerator are not holding food at 41 F or below.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Have these refrigerators repaired so they can hold food at 41 F or below. Move food to another unit if food cannot be kept at 41 F or below.
• 2000 C - Single service items observed unprotected from contamination. Cups used for salad dressing are not stored inverted.
  Store single service items in its original protective packaging or inverted in an approved dispenser.

December 15, 2008 (Follow-up)

Violation: 1570 - Repeat The door gaskets on the McCall refrigerator are in poor repair.
Repair or replace the door gasket in accordance with the manufacturer's specifications. New gaskets have been ordered for this unit.

December 08, 2008 (Routine)

Violations:

• 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drink on shelf above food prep counter.
  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. Drink discarded during inspection.
• 0450 - Corrected During Inspection Critical Employee observed handling ready-to-eat (RTE) food with their bare hands. Employee used bare hands to put cheese on chili.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0820 A 2 - Critical Repeat Cold holding at improper temperatures: 2-door silver refrigerator and McCall refrigerator are not holding food at 41 F or below.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Service these units so they hold food at 41 F or below.
• 0840 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) fettucine, blue cheese dressing, marinara sauce, cheese dip and crab ball in the refrigeration unit was not discarded by the ""consume by"" date.
  Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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. Out of date food discarded during inspection.
• 1570 - The door gaskets on the McCall refrigerator are in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.

June 26, 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. Open drink on shelf on top of prep table.
  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. Drink discarded during inspection.
• 0440 - Corrected During Inspection Critical Tags missing from the clams in the raw bar refrigerator.
  Ensure the tags remain attached to the shellstock container in which they were received until the container is empty. Invoice for clams provided. Tag is with manager and will be placed with clams tomorrow.
• 0820 A 2 - Corrected During Inspection Critical Cold holding at improper temperatures: 2-door McCall refrigerator is 50 F. Chicken wings are 50 F.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. All food moved from this refrigerator. Do not store any food in this refrigerator until it has been repaired and can maintain food at 41 F or below.
• 1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level.
  Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
• 1570 - Corrected During Inspection Mechanically vented hood has gaps in between filters. One filter is missing.
  Repair or replace hood filters and/or eliminate gaps between filters. Missing hood filter replaced during inspection.
• 1890 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: dishes run through dishwasher. Sanitizer bucket was empty and dishes were still being run through dishwasher.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Empty sanitizer bucket switched out with new one. Proper level of sanitizer being dispensed after new bucket installed. Dishes in dishwasher rerun.
• 3080 - Less than 10 foot candles of light was noted in the walk-in refrigerator. One set of lights is out in the walk-in.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.

Comments:
Employee health policy and consumer advisory are in place.

January 10, 2008 (Routine)

Violations:

• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Gloves are available and employee used gloves to handle RTE food after it was explained to him that they must be worn.
• 0760 - Corrected During Inspection Critical Prepared marinara sauce was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria. Temperature of sauce was only 127 F in the hot holding unit.
  Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165F or above for 15 seconds. Food shall be reheated within 2 hours. Sauce reheated to 165 F during inspection.
• 3330 - Corrected During Inspection Critical Repeat Working containers of chemicals are not properly labeled. Several spray bottles of window cleaner were not 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. Spray bottles labeled during inspection.

August 06, 2007 (Follow-up)

Comments:
New chest freezer has replaced old one. Time control is being used for breading and wash. A dry erase board is being used to record time.

July 31, 2007 (Routine)

Violations:

• 0410 - Corrected During Inspection Critical The clams in the walk-in offered for sale or service bears no label.
  Discontinue use of the shucked shellfish or denature and discard at this time. The shellfish may be placed on hold order or may be seized and destroyed as allowed by law. The invoice with the harvest date and other information was obtained by the manager and attached to the bag of clams.
• 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food items. Several of the bulk food containers have cups in them for use in dispensing food.
  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.
• 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw shell eggs stored over RTE food in the walk-in refrigerator.
  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 - Repeat Unlabeled food containers. Several bulk food containers are not labeled.
  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.
• 0570 - Wiping cloths improperly stored between use. No sanitizer in wiping cloth bucket.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0760 - Corrected During Inspection Critical The oyster stew and red sauce were not reheated to 165F within 2 hours to eliminate pathogenic bacteria. These are made in house and were placed in the hot holding unit without reheating first. Oyster stew was 120 F.
  Rapidly reheat food for hot holding to 165F or above within 2 hours. Items reheated during inspection.
• 0790 - Improper methods used to thaw fish. Fish is being thawed in standing water.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F. 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 - Critical Cold holding at improper temperatures: wash and breading for fish are out at room temperature. Wash is 64 F.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. If temperature control is not used then use time control and document.
• 0820 - Corrected During Inspection Critical Cold holding at improper temperatures: fish thawed in standing water is 72 F
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria. Fish discarded during inspection.
• 1080 - The chest freezer is not designed and constructed to be durable. The lid is in poor repair - the insulation on the inside of the lid is visible due to the cracking of the plastic in the top of the lid.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. A new chest freezer has been ordered.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: surfaces of slicer.
  Clean and sanitize these surfaces for food contact.
• 3330 - Corrected During Inspection Critical Working containers of glass cleaner are 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. Spray bottles labeled during inspection.
• 3340 - Corrected During Inspection Critical Containers of chemcals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Grill cleaner on shelf with food.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Grill cleaner moved during inspection.

January 11, 2007 (Follow-up)

Comments:
Temperatures on top of the prep units are OK - scallops 39 F, shrimp 41 F. New prep units have been ordered. Crab that is kept in the can should be placed in the refrigeration unit underneath because it will not be able to maintain the proper temperature on top of the unit. Food is being placed on top of the units right before opening and moved to refrigerators after lunch is over. It is placed back on top of the units for dinner and then kept in the walk-in refrigerator overnight. Call when new prep units are in place.

January 04, 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. Open drinks removed during inspection.
• 0470 - Corrected During Inspection 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. Food rearranged so raw food is not above RTE food.
• 0480 - Corrected During Inspection Unlabeled food 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. Containers labeled during inspection.
• 0550 - Corrected During Inspection In-use utensils improperly stored between use: knives stored in unclean location beween prep tables
  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. Knives moved during inspection.
• 0820 - Critical Repeat Cold holding at improper temperatures: top of prep unit across from grill - crab 58 F, shrimp 49 F. Top of prep unit across from fryers - raw chicken 53 F, scallops 53 F.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. These units must be replaced if they cannot hold food at 41 F or below. Recommend only keeping food on top of these units during the lunch and dinner rushes.

July 13, 2006 (Follow-up)

Violation: 1150 - Repeat Aluminum foil lining shelf of table in cooking area. Aluminum foil is not designed or constructed to be easily cleanable.
Replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
Comments:
McCall refrigerator is 38 F. Food on top of prep units - cole slaw 41F, raw chicken 41F.

July 05, 2006 (Routine)

Violations:

• 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense food. Styrafoam cup in sugar.
  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. Cup removed from sugar during inspection.
• 0550 - In-use utensils improperly stored between use. Utensils are being stored in standing water.
  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.
• 0820 - Critical Cold holding at improper temperatures: McCall refrigerator is 45 F. Food on top of prep unit - cole slaw 44 F, shrimp 46 F, raw chicken 50 F, crabmeat 55 F, sausage 49 F.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 0830 - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed turkey and ham in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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. Turkey and ham date marked during inspection.
• 0840 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) vegetable beef soup and chili in the refrigeration unit was not discarded by the ""consume by"" date.
  Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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. Food discarded during inspection.
• 1150 - Aluminum foil lining shelf of table in cooking area. Aluminum foil is not designed or constructed to be easily cleanable.
  Replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 3340 - Corrected During Inspection Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottles of chemical above clean drainboard in dishwashing area and also on counter in waitress area.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Spray bottles moved to appropriate location during inspection.

November 28, 2005 (Other)

Comments:
Did an inspection as part of standardization training. Went over menu items and procedures with the person in charge and did an inspection of the food facility.

August 10, 2005 (Follow-up)

Comments:
Temperatures on the top of the prep units are much better. Recommend daily temperature logs to record temperatures of all refrigeration units. All refrigeration units must be able to hold food at 41 F or below.

August 02, 2005 (Routine)

Violations:

• 0470 - Corrected During Inspection 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.
• 0550 - Corrected During Inspection In-use utensils improperly stored between use: tongs stored hanging on oven doors where they are subject to contamination.
  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.
• 0610 - Corrected During Inspection Food stored on the floor in the walk-in refrigerator.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Corrected During Inspection Critical Cold holding at improper temperatures: salad dressings on ice - blue cheese is 50 F. Food on top of prep units: raw chicken 60 F, shrimp 59 F, scallops 55 F. Prep unit against wall: scallops 63 F, shrimp 65 F, chicken 62 F, crab meat ( on top of food in pan) 78 F. Breading for seafood is 82 F, wash is 73 F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. You can use time control on breading and wash for seafood if documented.
• 0830 - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed sliced turkey, ham and cheese in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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.
• 1150 - Dishwashing rack used as a storage rack in the walk-in refrigerator. The dishwasher rack is not designed or constructed to be easily cleanable.
  Replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: can opener blade.
  Clean and sanitize these surfaces for food contact.

June 13, 2005 (Routine)

Comments:
Crack on bottom of far prep unit on cook line. Bottom of this unit must be smooth and cleanable.
No open drinks in kitchen, waitress, or bar area. Need to have a lid and straw for drinks. (corrected)
Soup not being cooled properly. Put in walk-in too hot. Make sure to cool properly in ice bath. (corrected)
Provide quaternary ammonia test strips. (strength should be 200 ppm)
Victory refrigerator unit and Traulsen 2-door unit are not to be used until they can hold food at 41 F or below.
30 days to install self-closing, tight-fitting doors on bathrooms in bar area.
Need copy of Certificate of Occupancy - Fax #857-6991.
Issue yearly health permit.

June 10, 2005 (Pre-Opening)

Comments:
All PHF must be held at 41 F or below. Several pieces of refrigeration equipment are not maintaining proper temperature - 2-door freezer 35 F, Traulsen 45 F, Bev-Air prep unit 40 F, walk-in refrigerator 41 F. Temperatures for freezers should be about 0 F. Temperatures for refrigerators should be mid 30's to maintain food at 41 F or below. Doors are to be installed for bathrooms in the bar area.