Blue Sky Cafe, 900 Bland Blvd., Newport News, VA 23602 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Blue Sky Cafe
Address: 900 Bland Blvd., Newport News, VA 23602
Type: Full Service Restaurant
Phone: 757 291-1940
Total inspections: 8
Last inspection: 05/04/2015

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Inspection findings

Inspection date

Type

  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Sausage egg and cheese hot holding at improper temperatures.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Tuna salad cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
05/04/2015Routine
Noted observations and corrective actions were discussed with the person in charge. Overall the facility is in compliance with food regulations. A permit will be issued.
  • Plumbing System Maintained in Good Repair (corrected on site)
    Observation: The hand sink basin is slow to drain.
    Correction: Plumbing systems and components shall be maintained in good repair.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floors in the kitchen noted in need of cleaning.
    Correction: 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.
12/22/2014Routine
Noted observations and corrective actions were discussed with the person in charge. Observations were corrected during the time of the inspection, wherever possible.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Cheese, yogurt, and tuna are cold holding at improper temperatures.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Sanitizing Solutions, Testing Devices
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a Quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine/ice bin.
    Correction: Clean and sanitize these surfaces for food contact.
  • Equipment - Cooking and Baking Equipment (corrected on site)
    Observation: The food contact equipment surface of the microwave is observed soiled with accumulations of food residue and debris.
    Correction: Clean the food contact surface of the microwave to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • Plumbing System Maintained in Good Repair
    Observation: The three-compartment sink is in poor repair.
    Correction: Repair and maintain all plumbing components ans fixtures.
  • Handwashing Cleanser - Availability (corrected on site)
    Observation: Soap was not provided at the hand washing lavatory in the bar area.
    Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
08/12/2014Routine
Overall, the facility is well kept. Employees are making considerable efforts in cleaning equipment and organizing refrigeration units. Noted observations and corrective actions were discussed with the person in charge.
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Handwashing Signage/Handwashing Facilities
    Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
    Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floors in the kitchen are noted in need of cleaning.
    Correction: 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.
04/09/2014Routine
Employees/operators have put forth considerable efforts to address and correct prior observations. The kitchen area is clean and has been well organized. Employees were observed demonstrating appropriate food safety practices. A permit will be issued.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the walk-in freezer (mainly, the floor) is noted in need of cleaning.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
12/10/2013Routine
The door of the short freezer has been repaired. The non-food contact surfaces of the following equipment have been cleaned: walk-in cooler, oven, short freezer, fryer, microwave, and can opener. The plumbing repair has been scheduled, but has not yet been performed. Owners/operators/employees have made diligent efforts to correct prior violations. Various aspects of routine inspections were discussed with the owner to promote and encourage future compliance.
  • Plumbing System Maintained in Good Repair (repeated violation)
    Observation: Plumbing connections under the three compartment sink are leaking.
    Correction: Plumbing systems and components shall be maintained in good repair.
09/11/2013Follow-up
All employees are required to either have a certified food manager certificate and/or a food handler card (at least one person/employee is required to obtain a certified food manager certificate). All items are required to be stored 6 inches off the floor. Clean floors, walls, and ceilings as often as necessary to eliminate dirt, dust, food residue, grime, and/or debris. A follow-up date is to be determined.
  • Critical: Demonstration of Knowledge* (corrected on site)
    Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating or display knowledge through passing a certified food manager test and receiving the certificate.
    Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles, Regulation requirements, or has passed a test to receive a certified food manager certificate. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • Sanitizing Solutions, Testing Devices (corrected on site)
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a multi-quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The door of the short freezer was observed in a state of disrepair and damaged.
    Correction: Repair the door of the short freezer 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 door of the short freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Pro Max Grill.
    Correction: Clean and sanitize these surfaces for food contact.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface(s) of the floor of the walk-in cooler, Alto-Shaam, short freezer, fryer, grill, microwave, can opener, floors, walls, and ceilings have accumulations of grime and debris.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Handwashing - Using a Handwashing Lavatory (corrected on site)
    Observation: The hand washing facility located in the prep area is blocked by buckets of grease, preventing access by employees for easy handwashing.
    Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the containers of grease preventing its use.
  • Plumbing System Maintained in Good Repair (repeated violation)
    Observation: Plumbing connections under the hand sink and the three-compartment sink are leaking.
    Correction: Plumbing systems and components shall be maintained in good repair.
  • Lighting, Intensity (corrected on site)
    Observation: Less than 10 foot candles of light was noted in the walk-in cooler.
    Correction: 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.
  • Toxics - Separation of Toxics (corrected on site) (repeated violation)
    Observation: Containers of cleaning chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items (stored next to cooked bacon).
    Correction: Containers of cleaning chemical must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
07/29/2013Routine
Overall, the facility is in compliance and the owner was willing to address any issues immediately and correct them, whenever possible.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: floors, grill, fryer, walls, ceilings, and other equipment.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Handwashing Cleanser - Availability (corrected on site)
    Observation: Soap was not provided at the hand washing lavatory in the kitchen or in the bar area.
    Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • Handwashing Signage/Handwashing Facilities
    Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • Toxics - Separation of Toxics
    Observation: Containers of cleaning chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Correction: Containers of cleaning chemical must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
04/05/2013Routine

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