Baxter's, 500 Granby St., Norfolk, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Baxter's
Address: 500 Granby St., Norfolk, Virginia
Total inspections: 9
Last inspection: Dec 10, 2008

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 2-102.11 a.18.1-17 II - Critical Repeat The person in charge failed to posses a certified food service manager's card.
  • 4-501.11 - The door gasket of the prep unit is (missing, damaged).
  • 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: pots and pans, reachins, ovens, carts
  • 6-202.11 - Light bulb in the kitchen not shielded, coated, or otherwise shatter-resistent.
  • 6-501.11 - The kitchen floor is not maintained in good repair
  • 6-501.12 - Repeat Floors and ceiling fixtures in the bar noted in need of cleaning.
December 10, 2008Routine15Details / Comments
  • 4-501.11 - Repeat The chest freezer lid and the dishwasher drainboard were observed in a state of disrepair and damaged.
  • 4-601.11 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: shelving, ovens, stove, fryers
December 10, 2007Follow-up11Details / Comments
  • 2-101.11 - Critical The person in charge was not available at the time of inspection.
  • 2-102.11 a.18.1-17 II - Critical The person in charge failed to obtain a valid certified food managers card. The person in charge failed to employ a certified food service manager.
  • 4-501.11 - Repeat The chest freezer lid and the dishwasher drainboard leg were observed in a state of disrepair and damaged.
  • 4-601.11 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: exhaust hood, reachin freezer, prep unit, cabinets, shelving, utensils, ovens, bar reachins,
  • 4-903.11 - Clean utensils were found stored with dirty utensils.
  • 6-303.11 - Repeat Less than 50 foot candles of light was noted in the exhaust hood
  • 6-501.12 - Repeat The floors in the bar and kitchen noted in need of cleaning.
December 01, 2007Routine34Details / Comments
  • 3-305.11 - Food stored on the walkin floor. Or Food stored less than 6"" above the floor.
  • 4-501.11 - Chest freezer lid was observed in a state of disrepair and damaged.
  • 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: oven, ice machine, hood filters, chest freezer, shelving
  • 6-303.11 - Repeat Less than 50 foot candles of light was noted in the exhaust hood
  • 6-501.11 - Mop well drain is not maintained in good repair
  • 6-501.12 - Kitchen walls, and floors in the beer walkin and bar noted in need of cleaning.
April 23, 2007Routine06Details / Comments
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 6-301.12 - No disposable towels were provided a the hand washing lavatory in the bar
  • 6-303.11 - Less than 50 foot candles of light was noted in the exhaust hood
December 15, 2006Routine03Details / Comments
No violation noted during this evaluation. August 09, 2006Routine00Details / Comments
No violation noted during this evaluation. April 26, 2006Routine00Details / Comments
  • 6-301.12 - No disposable towels were provided a the hand washing lavatory in the 2nd floor bar.
  • 6-501.11 - Upper bar walls and floor are not maintained in good repair
February 08, 2006Follow-up02Details / Comments
  • 3-305.11 - Ice at wait stations stored in a location where it is subject to splash, dust or other contamination.
  • 6-303.11 - Less than 50 foot candles of light was noted in the area of the 3 compartment sink and auto dishwasher.
  • 6-501.11 - Walls throughout not maintained in good repair. Gaps between piping and walls, walls and floor, walls and equipment, hand basins and counters.
December 12, 2005Routine03Details / Comments

December 10, 2008 (Routine)



Violations:
  • 2-102.11 a.18.1-17 II - Critical Repeat The person in charge failed to posses a certified food service manager's card.
    Have someone attend a certified food manager's class ASAP.
  • 4-501.11 - The door gasket of the prep unit is (missing, damaged).
    Repair or replace the prep unit door gasket in accordance with the manufacturer's specifications.
  • 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: pots and pans, reachins, ovens, carts
    Clean and sanitize these surfaces for food contact.
  • 6-202.11 - Light bulb in the kitchen not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistent bulb.
  • 6-501.11 - The kitchen floor is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12 - Repeat Floors and ceiling fixtures in the bar 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:
Recommended renewal of health department permit.

December 10, 2007 (Follow-up)



Violations:
  • 4-501.11 - Repeat The chest freezer lid and the dishwasher drainboard were 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.
  • 4-601.11 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: shelving, ovens, stove, fryers
    Clean and sanitize these surfaces for food contact.
Comments:
Recommend renewal of health department permit.

December 01, 2007 (Routine)



Violations:
  • 2-101.11 - Critical The person in charge was not available at the time of inspection.
    The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
  • 2-102.11 a.18.1-17 II - Critical The person in charge failed to obtain a valid certified food managers card. The person in charge failed to employ a certified food service manager.
    Obtain a valid food service managers card.
  • 4-501.11 - Repeat The chest freezer lid and the dishwasher drainboard leg were 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.
  • 4-601.11 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: exhaust hood, reachin freezer, prep unit, cabinets, shelving, utensils, ovens, bar reachins,
    Clean and sanitize these surfaces for food contact.
  • 4-903.11 - Clean utensils were found stored with dirty utensils.
    Store utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 6-303.11 - Repeat Less than 50 foot candles of light was noted in the exhaust hood
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 6-501.12 - Repeat The floors in the bar and 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.

April 23, 2007 (Routine)



Violations:
  • 3-305.11 - Food stored on the walkin floor. Or Food stored less than 6"" above the floor.
    Elevate food storage onto approved shelving with minimum 6"" legs or casters.
  • 4-501.11 - Chest freezer lid was observed in a state of disrepair and damaged.
    Repair the freezer lid 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 freezer lid, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: oven, ice machine, hood filters, chest freezer, shelving
    Clean and sanitize these surfaces for food contact.
  • 6-303.11 - Repeat Less than 50 foot candles of light was noted in the exhaust hood
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 6-501.11 - Mop well drain is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12 - Kitchen walls, and floors in the beer walkin and bar 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.

December 15, 2006 (Routine)



Violations:
  • 3-304.14 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 6-301.12 - No disposable towels were provided a the hand washing lavatory in the bar
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 6-303.11 - Less than 50 foot candles of light was noted in the exhaust hood
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor

August 09, 2006 (Routine)

Comments:
See critical contro procedures 8-9-06

April 26, 2006 (Routine)

Comments:
See Critical Control Procedures inspection 4-26-06.

February 08, 2006 (Follow-up)



Violations:
  • 6-301.12 - No disposable towels were provided a the hand washing lavatory in the 2nd floor bar.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 6-501.11 - Upper bar walls and floor are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

December 12, 2005 (Routine)



Violations:
  • 3-305.11 - Ice at wait stations stored in a location where it is subject to splash, dust or other contamination.
    Store ice where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
  • 6-303.11 - Less than 50 foot candles of light was noted in the area of the 3 compartment sink and auto dishwasher.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 6-501.11 - Walls throughout not maintained in good repair. Gaps between piping and walls, walls and floor, walls and equipment, hand basins and counters.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

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