Captain D's, 116 E 21St Street, Norfolk, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Captain D's
Address: 116 E 21St Street, Norfolk, Virginia
Total inspections: 22
Last inspection: Jul 29, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: conveyor broiler, reachins
  • 6-501.12 - The ceiling in the kitchen noted in need of cleaning.
July 29, 2009Routine02Details / Comments
  • 3-304.12 - Ice scoop laying down in ice in both ice bins up front.
  • 3-305.11 - Food stored in a location where it is subject to splash, dust or other contamination. Mix in storage area needs lid to cover it from debris.
  • 4-501.11 - Delfield refrigerator (top) and walk-in freeezer was observed in a state of disrepair and damaged.Top door is not sealing properly on Delfield refrigerator.Walk-in freezer has a build-up of ice noted on the floor.
  • 6-202.12 - Gap noted between filters in the back hood.
  • 6-202.15 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 6-501.11 - Cabinet in drive thru adjacent to the ice machine has loose doors.Light fixture on cooking line between hoods has a loose cover.
  • 6-501.12 - Floor under ice machine noted in need of cleaning.
  • 7-201.11 - Critical Containers of Oust Surface and Air Sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Container noted in drive thru adjacent to condiments.
July 29, 2008Routine17Details / Comments
  • 2-301.14 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 4-501.11 - Repeat The door gasket of the McCall freezer is damaged.
  • 4-602.13 - Corrected During Inspection The nonfood contact surface of the can opener had accumulations of grime and debris.
  • 6-202.11 - Repeat Light bulb in dry stockroom not shielded, coated, or otherwise shatter-resistent. One of the tubes is missing endcap.
  • 6-303.11 - Less than 20 foot candles of light was noted in the McCall freezer and refrigerator.
  • 6-501.16 - Corrected During Inspection Mops and brooms not hung up to air dry.
  • 7-102.11 - Critical Working containers of bleach and water are not properly labeled.
April 29, 2008Routine25Details / Comments
6-202.15 - Repeat Drive thru window is not self-closing.February 13, 2008Follow-up01Details / Comments
  • 3-302.11 - Critical Unwrapped or uncovered food in the walk-in and in the Delfield reach-in.
  • 4-202.16 - Barewood noted in stock room area.
  • 4-501.11 - Delfield/Alco reach-in was observed in a state of disrepair and damaged.
  • 4-501.11 - The door gasket of the McCall freezer is damaged.
  • 4-602.13 - The nonfood contact surface of the fryers and the area around the heat lamps had accumulations of grime and debris. Gaskets on the McCall unit had a build-up of material.
  • 4-904.11 - Plastic spoons disorganized on front counter.
  • 5-202.11 - Critical Leak noted under three compartment sink.
  • 6-201.13 - Broken tile observed at the end of cooking line..
  • 6-202.11 - Repeat Light bulb in prep area and in stock room not shielded, coated, or otherwise shatter-resistent.
  • 6-202.15 - Drive thru window is not self-closing.
  • 6-303.11 - Repeat Less than 50 foot candles of light was noted in the cooking line and in prep area,
  • 6-303.11 - Repeat Less than 20 foot candles of light was noted in the Delfield reach-in and in dishwashing area,
  • 6-501.11 - Repeat Wall behind fryer has broken tiles and barewood exposed. Leak noted in walk-in freezer causing ice build-up on the floor. Wall damaged in stockroom area and barewood exposed. Ceiling damaged in stockroom area.
  • 6-501.12 - Floor under holding area noted in need of cleaning. Area under ice machine in drive thru noted in need of cleaning.
January 30, 2008Routine210Details / Comments
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 6-202.11 - Light bulb in pie case and in dry stock room not shielded, coated, or otherwise shatter-resistent.
  • 6-303.11 - Repeat Less than 50 foot candles of light was noted in the cooking line.
  • 6-303.11 - Repeat Less than 20 foot candles of light was noted in the dishwashing area.
  • 6-501.11 - Wall in dry stock room on both sides is not maintained in good repair.
November 13, 2007Follow-up04Details / Comments
  • 3-501.15 - Corrected During Inspection The methods used for cooling were not adequate.
  • 4-101.111 - Repeat The nonfood contact surface of the shelves above prep area are not corrosion resistant, nonabsorbent, and/or smooth.
  • 4-903.11 - Corrected During Inspection Clean spoons were not observed stored with the food-contact surface facing upward. Spoons observed disorganized.
  • 6-303.11 - Less than 50 foot candles of light was noted in the cooking line.
  • 6-303.11 - Repeat Less than 20 foot candles of light was noted in the in pie reach-in and dishwashing area.
  • 6-501.11 - Repeat Walk-in freezer is not maintained in good repair
September 13, 2007Follow-up05Details / Comments
  • 3-101.11 - Critical The ice in front bin is unsound or adulterated.
  • 3-305.11 - Repeat Food stored in a location where it is subject to splash, dust or other contamination.
  • 4-202.16 - Repeat The nonfood contact surfaces of the racks above prep area are not designed or constructed to be easily cleanable.
  • 4-501.11 - Repeat The door gaskets of the several units are damaged.
  • 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: Broiler.
  • 4-602.13 - The nonfood contact surface of the fryers had accumulations of grime and debris.
  • 6-501.11 - Repeat Walk-in freezer floor and walls around the ice machine are not maintained in good repair
August 30, 2007Routine16Details / Comments
  • 3-305.11 - Food stored in a location where it is subject to splash, dust or other contamination.
  • 4-101.111 - The nonfood contact surface of the Delfield refrigerator is not corrosion resistant, nonabsorbent, and/or smooth. Rust was observed on shelving.
  • 4-202.11 - The food contact surface of the ice machine is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 4-202.16 - The nonfood contact surface of the racks above prep area are not designed or constructed to be easily cleanable.
  • 4-501.11 - Repeat The door gaskets of several units are damaged.
  • 4-501.12 - The cutting board(s) along the Delfield reach-in are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-602.13 - The nonfood contact surface of the potatoe boiler and area above hot holding on the frontline had accumulations of grime and debris.
  • 6-303.11 - Less than 20 foot candles of light was noted in the pie reach-in unit.
  • 6-501.11 - Repeat Wall in dry stock room and floor of walk-in freezer are not maintained in good repair
  • 6-501.16 - Corrected During Inspection Repeat Mops and brooms not hung up to air dry.
  • 7-201.11 - Critical Repeat Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
August 29, 2007Routine110Details / Comments
  • 2-102.11 a.18.1-17 II - Critical A food service employee was working in the food service establishment without having a valid food service card.
  • 2-103.11 - Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food.
  • 2-103.11 - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
  • 2-103.11 - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  • 2-103.11 - Employees are not properly trained in food safety as it relates to their assigned duties.
  • 3-302.11 - Critical Several open, wet boxes of product exposed to condensation in walk-in freezer.
  • 3-302.12 - Unlabeled food containers.
  • 3-304.12 - Dispensing utensils improperly stored between use.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
  • 3-304.14 - Repeat Wiping cloths improperly used.
  • 3-305.11 - Built up of rust on ice machine.
  • 3-501.16 - Critical Breaded shrimp, cooked potatoes, clam shells, and cole slaw cold holding at improper temperatures.
  • 4-202.16 - The nonfood contact surface of the dish racks above three compartment sink is not designed or constructed to be easily cleanable.
  • 4-204.112 - There was no temperature measuring device located in several units.
  • 4-501.11 - The door gaskets of the several units are damaged.
  • 4-501.11 - The microwaves need to be cleaned and unit appears to be damaged.
  • 4-501.11 - Broken cabinets doors in drive thru and front counter area.
  • 4-501.11 - Air curtain in walk-in refrigerator and freezer was observed in a state of disrepair and damaged.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Under side of heating area at serving line, fryers across the front line area and hood area.
  • 4-903.11 - Gloves were found stored on the floor in dry stock room.
  • 4-903.12 - Clean equipment/utensils were found stored in the front cabinet where a leak had occurred and mold was present.
  • 4-904.11 - Utensils were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  • 5-205.11 - Critical Observed cole slaw in handwashing lavatory in kitchen area.
  • 5-205.15 - Critical Water line running directly to igloo cooler.
  • 5-501.113 - Outside refuse container was uncovered.
  • 5-501.114 - The refuse container used to store refuse/recyclable has no drain plug.
  • 5-501.16 - There is no refuse container at the area immediately adjacent to the front hand sink.
  • 5-501.16 - Observed excessive refuse on the floor of the dry storage area.
  • 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 6-201.11 - Wall or wall covering in area adjacent to refrigerator and freezer is not smooth and easily cleanable.
  • 6-201.13 - Floor wall juncture outside walk-in freezer not coved and closed to no larger than 1/32 inch space.
  • 6-202.11 - Light bulb adjacent to ice machine and in walk-in freezer not shielded, coated, or otherwise shatter-resistent.
  • 6-501.11 - Walk-in refrigerator and walk-in freezer is not maintained in good repair
  • 6-501.12 - Grease observed on the floor under three compartmen sink. Numerous tiles and vents were dirty and mold stained in kitchen area.
  • 6-501.15 - Critical Rinsing shrimp in mop sink.
  • 6-501.16 - Mops and brooms not hung up to air dry.
  • 7-201.11 - Critical Containers of Windex are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
August 28, 2007Routine722Details / Comments
3-501.13 - Improper method used to thaw gumboJanuary 31, 2007Routine01Details / Comments
  • 3-302.11 - Corrected During Inspection Critical Repeat Uncovered fish in the walk-in.
  • 3-304.14 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  • 4-302.12 - The certified food manager could not provide a food temperature measuring device.
  • 4-602.13 - The nonfood contact surface of the utensil storage bins had accumulations of grime and debris.
October 23, 2006Routine13Details / Comments
  • 3-302.11 - Critical Unwrapped or uncovered food in the walk-in refrigerator and freezer.
  • 3-304.14 - Wiping cloths improperly stored between use; no sanitizing solution in use.
  • 4-204.112 - There was no temperature measuring device located in the in reach-in or prep refrigerator units.
  • 4-501.11 - Exhuast hood filter was observed in a state of disrepair (gaps presents).
  • 4-602.11 - Critical Surfaces of the prep table at prep unit was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris. Opening around ice bin observed dirty.
  • 4-602.12 - The (cavity, door seal) of the microwave oven is observed soiled.
  • 4-701.10 - Dishes were not observed sanitized after cleaning and rinsing.
  • 4-904.11 - Employee observed handling single serve cup in a manner in which it could have been contaminated, employee picked up cup and her fingers went inside the cup.
  • 5-501.17 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
  • 6-403.11 - Ashtray and cigarettes in kitchen on counter next to area where food was being prepped
  • 6-501.11 - Repeat Ceiling is not maintained in good repair (leaking in dinning area).
  • 6-501.18 - Handwashing facilities are unclean, sink was covered in what appeared to batter.
June 15, 2006Routine210Details / Comments
  • 3-304.12 - In-use utensils improperly stored between use. The utensil used for stirring ice tea was stored on counter on a disposable paper towel.
  • 4-501.11 - Repeat Walk-in Freezer was observed in a state of disrepair and damaged. The freezer accumulates heavy condensation (ice buildup on walls & ceiling). The Walk-in is on the list of items to be repaired/replaced during the remodel.
  • 4-501.114 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. The concentration of the wiping cloth sanitizer solution is well over 200 ppm.
  • 4-501.14 - The clean dishes drainboard of the 3-compartment sink is soiled.
  • 4-904.11 - Unwrapped knives, forks, or spoons were not stored at front counter with the handles up.
  • 5-501.17 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  • 6-303.11 - The light was not working in the Walk-in Freezer.
  • 6-501.11 - Roof/ceiling in dining area (leaking), floor in entire kitchen and wall & floor junctures in kitchen are not maintained in good repair. (Facility is up for a major remodel in the next 2-3 months)
  • 6-501.111 - Critical Repeat Premises are not being routinely inspected for evidence of pests. Rodent droppings found under from counters. Facility has certified pesticide applicator that treats the facility. No other areas of facility had signs of pest activity.
November 21, 2005Routine27Details / Comments
  • 4-501.11 - Repeat Walk-in Freezer was observed in a state of repair and condition that prevents necessary maintenance and easy cleaning. Ice is buidling up on floor and ceiling of Walk-in Freezer.
  • 4-904.11 - Repeat Single-service food containers were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  • 5-501.113 - Repeat Outside refuse container was uncovered. Lid for grease barrel is in disrepair.
September 11, 2005Follow-up03Details / Comments
  • 2-102.11 a.18.1-17 II - Critical A food service employee was working in the food service establishment without having a valid food service card.
  • 4-501.11 - Walk-in Freezer was observed in a state of repair and condition that prevents necessary maintenance and easy cleaning. Ice is buidling up on floor and ceiling of Walk-in Freezer.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: surfaces & shelves in Walk-in refrigerator, shelving under the food holding cabinet.
  • 4-904.11 - Single-service food containers were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  • 5-501.113 - Outside refuse container was uncovered. Lid for grease barrel is in disrepair.
  • 6-202.11 - Light bulb in back above ice machine not shielded, coated, or otherwise shatter-resistent.
  • 6-501.11 - Floor drain in prep area is missing a grate (covering).
  • 6-501.111 - Critical Methods are not being used to control pests. Mouse droppings found under cabinets at front counter area.
  • 6-501.12 - Repeat Need for general cleaning of entire kitchen noted.
  • 7-201.11 - Corrected During Inspection Critical Repeat Containers of Bleach are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
August 30, 2005Routine37Details / Comments
  • 3-302.11 - Critical Unwrapped or uncovered food in the walk-in refrigerator and in the dry storage area.
  • 3-302.12 - Unlabeled food containers.
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 3-305.14 - Food is subject to environmental sources of contamination during preparation (hose with defrosting shrimp in sink).
  • 4-101.111 - The nonfood contact surface of the microwave door and shelf under hot holding unit is not corrosion resistant, nonabsorbent, and/or smooth.
  • 4-202.18 - Grease extraction filters in the hood system are allowing grease laden vapors to accumulate onto the stack through air gaps that are present.
  • 4-204.112 - There was no temperature measuring device located in the front display case.
  • 4-501.11 - Small counter-top cold holding space in front end was observed in a state of repair and condition that prevents necessary maintenance and easy cleaning.
  • 4-501.11 - The door gasket of the walk-in refrigerator is damaged.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: bottom of cabinets, all lower shelves.
  • 4-601.11 - The following utensils were observed soiled to sight and touch: knives stored with cleaned utensils, can opener.
  • 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: shrimp sink
  • 4-903.11 - Single-use items were observed stored unprotected under the front counter.
  • 5-402.11 - Critical A direct connection exists between the drain line of the ice machine and the waste container system.
  • 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 6-404.11 - Products for credit, redemption, or return is not being stored in a separate designated area (dented cans).
  • 6-501.11 - Handwashing sink in kitchen is leaking. Waste water bin under ice machine needs to be emptied more frequently. Vent in ladies restroom needs to be cleaned.
  • 7-201.11 - Critical Containers of bleach and dish detergent are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
May 09, 2005Routine312Details / Comments
  • 3-304.14 - Wiping cloths were improperly stored between use in the kitchen area.
  • 3-305.12 - Tray of lemons that were being cut were found next to handsink where it was subject to contamination from splash. Plastic bottles used for condiments stored under the handsink.
  • 4-204.112 - Repeat The temperature measuring device in the walk-in refrigerator is not working correctly and the thermometer to the display case refrigerator is in disrepair.
  • 4-501.114 - Critical Repeat The sanitizing solution used to store wiping cloths in the front counter area was too strong.
  • 5-202.11 - Critical The drainpipe under the 3-compartment sink had a slight leak and the faucet of the mop sink was in disrepair.
  • 5-501.111 - The lid to the grease barrel is open and in disrepair. The drain plug to the cardboard dumpster is missing.
  • 6-501.11 - The ceiling near the backdoor was in disrepair and was leaking.
  • 6-501.12 - Repeat The ceilings, especially in the prep area, the walls and floors in the fryer area in the establishment were noted in need of cleaning.
February 07, 2005Routine26Details / Comments
  • 6-501.12 - Repeat Ceilings and walls in the kitchen area were noted in need of cleaning and the ceiling vents were dusty.
  • 4-903.11 - Clean food containers were not observed stored in a position to allow air-drying.
  • 4-204.112 - There was no temperature measuring device located in the two small refrigeration units in the kitchen, the kitchen freezer and the thermometer in the walk-in was not functioning correctly.
  • 3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. There was raw fish stored over baked potatoes in the walk-in refrigerator.
  • 4-602.12 - The cavity of the microwave ovens are observed soiled.
  • 7-209.11 - A personal drink and ashtray stored in such a way that they could contaminate food prep area in the kitchen.
  • 4-602.11 - Critical Both ice bins used to store ice used for sodas were found to have mold growing around the back, outer edges.
  • 4-501.114 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  • 4-904.11 - Unwrapped knives, forks, or spoons were not stored at the front counter with the handles up.
  • 4-602.13 - The nonfood contact surface of the cabinets under the coffee/tea machines had accumulations of grime and debris.
October 28, 2004Routine37Details / Comments
  • 4-602.13 - The nonfood contact surface of the grease container and area below had accumulations of grime and debris.
  • 7-201.11 - Critical Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 4-903.12 - Clean equipment/utensils were found stored at the juncture of the wall and shelf of a cupboard..
  • 3-301.11 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 3-304.12 - Dispensing utensils improperly stored between.
  • 5-202.11 - Critical The ice storage unit was not easy to clean because the component is damaged or condition is in poor repair.
  • 4-602.11 - Critical Repeat Surfaces of the soda nozzles were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  • 6-101.11 - The indoor wall material located under front drink counter does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  • 6-501.18 - Handwashing facilities are unclean and not maintained
  • 4-204.12 - Food contact areas in the delfied refrigerator are exposed to contamination since the joint around the food storage area is not watertight and there is no apron provided to deflect contamination from the opening.
  • 6-202.11 - Repeat Light bulbs in kitchen near the fryers not shielded, coated, or otherwise shatter-resistent.
  • 6-501.12 - Counter tops in the drive thru service area noted in need of cleaning as does the ceiling vents.
  • 4-501.11 - Wood under front counter was observed in a state of disrepair and damaged due to excessive mold growth.
July 19, 2004Routine49Details / Comments
  • 4-501.16 - The warewashing sink was not observed cleaned and sanitized before use with shrimp.
  • 6-501.14 - Intake and exhaust air ducts are not being cleaned for the fryer hood exhaust, vents, filters.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: stand-up coolers.
  • 4-602.11 - Critical The cleaning schedule for soda machine dispenser nozzles is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which the food is maintained.
October 28, 2003Routine13Details / Comments
  • 6-501.12 - Floor, walls and ceiling in the kitchen noted in need of cleaning.
  • 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: door gaskets, ice maker, flour and breading barrels, reachin shelving, tray carts, potato bin
  • 6-303.11 - Less than 50 foot candles of ight was noted in the kitchen
  • 6-202.11 - Light bulb in kitchen not shielded, coated, or otherwise shatter-resistent.
  • 6-501.11 - Cabinets, cabinet doors, men's room door, coving tiles, wall tiles, rear door are not maintained in good repair
  • 6-201.14 - Carpeting installed as floor covering in front of ice maker.
  • 3-304.14 - Wiping cloths improperly used.
August 28, 2003Routine07Details / Comments

July 29, 2009 (Routine)



Violations:
  • 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: conveyor broiler, reachins
    Clean and sanitize these surfaces for food contact.
  • 6-501.12 - The 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.
Comments:
Recommended renewal of health department permit.

July 29, 2008 (Routine)



Violations:
  • 3-304.12 - Ice scoop laying down in ice in both ice bins up front.
    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.
  • 3-305.11 - Food stored in a location where it is subject to splash, dust or other contamination. Mix in storage area needs lid to cover it from debris.
    Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
  • 4-501.11 - Delfield refrigerator (top) and walk-in freeezer was observed in a state of disrepair and damaged.Top door is not sealing properly on Delfield refrigerator.Walk-in freezer has a build-up of ice noted on the floor.
    Repair the Delfield refrigerator (top) and walk-in 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 Delfield refrigerator (top) and walk-in freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 6-202.12 - Gap noted between filters in the back hood.
    Filters should be tight fitting.
  • 6-202.15 - Outer opening of the food establishment is not protected against entry of insects and rodents.
    Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings; 2. Closed, tight fitting windows; and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 6-501.11 - Cabinet in drive thru adjacent to the ice machine has loose doors.Light fixture on cooking line between hoods has a loose cover.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12 - Floor under ice machine 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.
  • 7-201.11 - Critical Containers of Oust Surface and Air Sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Container noted in drive thru adjacent to condiments.
    Containers of Oust Surface and Air Sanitizer must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Sanitizer bucket tested at 100 PPM Chlorine.
New awning installed in atrium area.
Drive thru window newly installed and self-closing.
Facility recommended for renewal of permit.

April 29, 2008 (Routine)



Violations:
  • 2-301.14 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 4-501.11 - Repeat The door gasket of the McCall freezer is damaged.
    Repair or replace the McCall door gasket in accordance with the manufacturer's specifications.
  • 4-602.13 - Corrected During Inspection The nonfood contact surface of the can opener had 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.
  • 6-202.11 - Repeat Light bulb in dry stockroom not shielded, coated, or otherwise shatter-resistent. One of the tubes is missing endcap.
    Shield or replace light bulb with a coated or shatter-resistent bulb.
  • 6-303.11 - Less than 20 foot candles of light was noted in the McCall freezer and refrigerator.
    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
  • 6-501.16 - Corrected During Inspection Mops and brooms 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.
  • 7-102.11 - Critical Working containers of bleach and water 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.
Comments:
Sanitizer tested in three compartment sink at 100 PPM Chlorine. Drive thru window still not repaired; however, it was maintained closed during inspection. Facility is working at replacing window. Some temperature charts indicated that temperatures had been exceeded in prior days; however, no corrective action was recorded. Management needs to insure that corrective action is taken and documented at facility. Strongly recommend training staff in regard to proper procedure.

February 13, 2008 (Follow-up)



Violation: 6-202.15 - Repeat Drive thru window is not self-closing.
Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings; 2. Closed, tight fitting windows; and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.

January 30, 2008 (Routine)



Violations:
  • 3-302.11 - Critical Unwrapped or uncovered food in the walk-in and in the Delfield reach-in.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 4-202.16 - Barewood noted in stock room area.
    Surfaces should be easily cleanable.
  • 4-501.11 - Delfield/Alco reach-in was observed in a state of disrepair and damaged.
    Repair the Delfield/Alco reach-in 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 Delfield/Alco reach-in, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 4-501.11 - The door gasket of the McCall freezer is damaged.
    Repair or replace the McCall freezer door gasket in accordance with the manufacturer's specifications.
  • 4-602.13 - The nonfood contact surface of the fryers and the area around the heat lamps had accumulations of grime and debris. Gaskets on the McCall unit had a build-up of material.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 4-904.11 - Plastic spoons disorganized on front counter.
    Store plastic spoons with handles all facing the same direction.
  • 5-202.11 - Critical Leak noted under three compartment sink.
    Repair three compartment sink.
  • 6-201.13 - Broken tile observed at the end of cooking line..
    Seal floor and wall juncture in rooms where water flush cleaning methods are used.
  • 6-202.11 - Repeat Light bulb in prep area and in stock room not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistent bulb.
  • 6-202.15 - Drive thru window is not self-closing.
    Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings; 2. Closed, tight fitting windows; and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 6-303.11 - Repeat Less than 50 foot candles of light was noted in the cooking line and in prep area,
    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
  • 6-303.11 - Repeat Less than 20 foot candles of light was noted in the Delfield reach-in and in dishwashing area,
    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
  • 6-501.11 - Repeat Wall behind fryer has broken tiles and barewood exposed. Leak noted in walk-in freezer causing ice build-up on the floor. Wall damaged in stockroom area and barewood exposed. Ceiling damaged in stockroom area.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12 - Floor under holding area noted in need of cleaning. Area under ice machine in drive thru 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:
Sanitizer tested at 100 PPM chlorine in three compartment sink.

November 13, 2007 (Follow-up)



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.
  • 6-202.11 - Light bulb in pie case and in dry stock room not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistent bulb.
  • 6-303.11 - Repeat Less than 50 foot candles of light was noted in the cooking line.
    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
  • 6-303.11 - Repeat Less than 20 foot candles of light was noted in the dishwashing area.
    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
  • 6-501.11 - Wall in dry stock room on both sides is not maintained in good repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Dumpster area complete. Area looks very good. Recommended for renewal of permit.

September 13, 2007 (Follow-up)



Violations:
  • 3-501.15 - 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.
  • 4-101.111 - Repeat The nonfood contact surface of the shelves above prep area 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.
  • 4-903.11 - Corrected During Inspection Clean spoons were not observed stored with the food-contact surface facing upward. Spoons observed disorganized.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 6-303.11 - Less than 50 foot candles of light was noted in the cooking line.
    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
  • 6-303.11 - Repeat Less than 20 foot candles of light was noted in the in pie reach-in and dishwashing area.
    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
  • 6-501.11 - Repeat Walk-in freezer is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

August 30, 2007 (Routine)



Violations:
  • 3-101.11 - Critical The ice in front bin is unsound or adulterated.
    Ensure food is safe and unadulterated.
  • 3-305.11 - Repeat Food stored in a location where it is subject to splash, dust or other contamination.
    Store food 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.
  • 4-202.16 - Repeat The nonfood contact surfaces of the racks above prep area are 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.
  • 4-501.11 - Repeat The door gaskets of the several units are damaged.
    Repair or replace the door gaskets in accordance with the manufacturer's specifications.
  • 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: Broiler.
    Clean and sanitize these surfaces for food contact.
  • 4-602.13 - The nonfood contact surface of the fryers had 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.
  • 6-501.11 - Repeat Walk-in freezer floor and walls around the ice machine are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Recommended to reopen today.

August 29, 2007 (Routine)



Violations:
  • 3-305.11 - Food stored in a location where it is subject to splash, dust or other contamination.
    Store food 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.
  • 4-101.111 - The nonfood contact surface of the Delfield refrigerator is not corrosion resistant, nonabsorbent, and/or smooth. Rust was observed on shelving.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 4-202.11 - The food contact surface of the ice machine is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the ice machine 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.
  • 4-202.16 - The nonfood contact surface of the racks above prep area are 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.
  • 4-501.11 - Repeat The door gaskets of several units are damaged.
    Repair or replace the door gaskets in accordance with the manufacturer's specifications.
  • 4-501.12 - The cutting board(s) along the Delfield reach-in are 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.
  • 4-602.13 - The nonfood contact surface of the potatoe boiler and area above hot holding on the frontline had 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.
  • 6-303.11 - Less than 20 foot candles of light was noted in the pie reach-in unit.
    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
  • 6-501.11 - Repeat Wall in dry stock room and floor of walk-in freezer are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.16 - Corrected During Inspection Repeat Mops and brooms 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.
  • 7-201.11 - Critical Repeat Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Facility closed at this time.

August 28, 2007 (Routine)



Violations:
  • 2-102.11 a.18.1-17 II - Critical A food service employee was working in the food service establishment without having a valid food service card.
    A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
  • 2-103.11 - Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food.
    Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures.
  • 2-103.11 - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
    Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
  • 2-103.11 - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
    Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
  • 2-103.11 - Employees are not properly trained in food safety as it relates to their assigned duties.
    Train all employees in food safety as it relates to their assigned duties.
  • 3-302.11 - Critical Several open, wet boxes of product exposed to condensation in walk-in freezer.
    Prevent cross contamination by removing damaged product.
  • 3-302.12 - Unlabeled food containers.
    Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
  • 3-304.12 - Dispensing utensils improperly stored between use.
    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.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-304.14 - Repeat Wiping cloths improperly used.
    Ensure cloths used for wiping food spills are not used for any other purpose.
  • 3-305.11 - Built up of rust on ice machine.
    Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
  • 3-501.16 - Critical Breaded shrimp, cooked potatoes, clam shells, and cole slaw cold holding at improper temperatures.
    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.
  • 4-202.16 - The nonfood contact surface of the dish racks above three compartment sink 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.
  • 4-204.112 - There was no temperature measuring device located in several units.
    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.
  • 4-501.11 - The door gaskets of the several units are damaged.
    Repair or replace the door gaskets in accordance with the manufacturer's specifications.
  • 4-501.11 - The microwaves need to be cleaned and unit appears to be damaged.
    Repair or replace microwaves in accordance with manufacturer's specifications.
  • 4-501.11 - Broken cabinets doors in drive thru and front counter area.
    Repair or replace cabinets in drive thru and front counter area according to manufacturer's specifications.
  • 4-501.11 - Air curtain in walk-in refrigerator and freezer was observed in a state of disrepair and damaged.
    Repair the air curtain 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 air curtain, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Under side of heating area at serving line, fryers across the front line area and hood area.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-903.11 - Gloves were found stored on the floor in dry stock room.
    Store gloves in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 4-903.12 - Clean equipment/utensils were found stored in the front cabinet where a leak had occurred and mold was present.
    Discontinue storage of clean equipment and utensils in a location subject to contamination.
  • 4-904.11 - Utensils were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
    Store utensils with food or lip-contact surface facing downward to prevent contamination prior to use.
  • 5-205.11 - Critical Observed cole slaw in handwashing lavatory in kitchen area.
    Handwashing lavatory is for hand washing only.
  • 5-205.15 - Critical Water line running directly to igloo cooler.
    All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
  • 5-501.113 - Outside refuse container was uncovered.
    Cover all waste containers when not in continuous use.
  • 5-501.114 - The refuse container used to store refuse/recyclable has no drain plug.
    Replace the drain plug to the refuse container.
  • 5-501.16 - There is no refuse container at the area immediately adjacent to the front hand sink.
    Provide a trash can for the disposal of paper towels at the front hand sink.
  • 5-501.16 - Observed excessive refuse on the floor of the dry storage area.
    Increase the number of approved refuse containers in the dry storage area to prevent the accumulation of debris on the floor.
  • 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 6-201.11 - Wall or wall covering in area adjacent to refrigerator and freezer is not smooth and easily cleanable.
    Repair or replace wall or wall covering to make it smooth and easily cleanable.
  • 6-201.13 - Floor wall juncture outside walk-in freezer not coved and closed to no larger than 1/32 inch space.
    Cove floor wall juncture to no larger than a 1/32 inch space.
  • 6-202.11 - Light bulb adjacent to ice machine and in walk-in freezer not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistent bulb.
  • 6-501.11 - Walk-in refrigerator and walk-in freezer 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 - Grease observed on the floor under three compartmen sink. Numerous tiles and vents were dirty and mold stained in kitchen area.
    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.
  • 6-501.15 - Critical Rinsing shrimp in mop sink.
    Refrain from using mop sink for food preparation.
  • 6-501.16 - Mops and brooms 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.
  • 7-201.11 - Critical Containers of Windex are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of Windex must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Establishment voluntarily closed.

January 31, 2007 (Routine)



Violation: 3-501.13 - Improper method used to thaw gumbo
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 3. As part of the cooking process
Comments:
Establishment has an employee health policy in writing. All employees were either CFM or had a food handler's card. Cook thermometers need to be kept in more convenient location and temps. of cooked foods need to be taken to verify the proper temps. are reached.

October 23, 2006 (Routine)



Violations:
  • 3-302.11 - Corrected During Inspection Critical Repeat Uncovered fish in the walk-in.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-304.14 - 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.
  • 4-302.12 - The certified food manager could not provide a food temperature measuring device.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 4-602.13 - The nonfood contact surface of the utensil storage bins had 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.
Comments:
All but one employee hand a food handler card. The employee without a food handler card is being registered for the November's CFM class today.
Coleslaw (42'F), slightly out of temperature, was recently prepared and placed in cooling units. Unit is of adequate temperature, so coleslaw should reach the required temp. in the required time. Macaroni (44') was also recently prepared and it was moved to another unit because the small unit it was stored in was at 60'F, which made not allow the food to finish cooling adequately. Repairman is going to come out to have a look at the unit.
Food temperature charts are not being kept at this time. Food temp. charts were left with the manager, so he can make copies and begin using immediately. Food temps. should be taken at least 3 times per day and recorded on the chart.
Staff demonstrated adequate knowledge of food safety.

June 15, 2006 (Routine)



Violations:
  • 3-302.11 - Critical Unwrapped or uncovered food in the walk-in refrigerator and freezer.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-304.14 - Wiping cloths improperly stored between use; no sanitizing solution in use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 4-204.112 - There was no temperature measuring device located in the in reach-in or prep refrigerator units.
    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.
  • 4-501.11 - Exhuast hood filter was observed in a state of disrepair (gaps presents).
    Repair the filter restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
  • 4-602.11 - Critical Surfaces of the prep table at prep unit was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris. Opening around ice bin observed dirty.
    Clean the surface of prep table and entire ice bin often.
  • 4-602.12 - The (cavity, door seal) of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 4-701.10 - Dishes were not observed sanitized after cleaning and rinsing.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
  • 4-904.11 - Employee observed handling single serve cup in a manner in which it could have been contaminated, employee picked up cup and her fingers went inside the cup.
    Handle all single serve items in away to prevent contamination.
  • 5-501.17 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
    Provide a cover to the feminine napkin refuse container in the ladies room stall.
  • 6-403.11 - Ashtray and cigarettes in kitchen on counter next to area where food was being prepped
    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
  • 6-501.11 - Repeat Ceiling is not maintained in good repair (leaking in dinning area).
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.18 - Handwashing facilities are unclean, sink was covered in what appeared to batter.
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
Comments:
Fish batter must be changed more often, held at a temperature to could cause bacteria to grow rapidly.
Recommend floor in kitchen be cleaned more often.
Recommend taking shrimp out in smaller batches when deviening.

November 21, 2005 (Routine)



Violations:
  • 3-304.12 - In-use utensils improperly stored between use. The utensil used for stirring ice tea was stored on counter on a disposable paper towel.
    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.
  • 4-501.11 - Repeat Walk-in Freezer was observed in a state of disrepair and damaged. The freezer accumulates heavy condensation (ice buildup on walls & ceiling). The Walk-in is on the list of items to be repaired/replaced during the remodel.
    Repair the Walk-in 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 Walk-in Freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 4-501.114 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. The concentration of the wiping cloth sanitizer solution is well over 200 ppm.
    Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55F.
  • 4-501.14 - The clean dishes drainboard of the 3-compartment sink is soiled.
    Clean the sink compartment(s) or drainboards: 1) before use; 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils; and 3) if used, at every least 24 hours.
  • 4-904.11 - Unwrapped knives, forks, or spoons were not stored at front counter with the handles up.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 5-501.17 - There is no cover to the feminine napkin refuse container in the ladies room stall.
    Provide a cover to the feminine napkin refuse container in the ladies room stall.
  • 6-303.11 - The light was not working in the Walk-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
  • 6-501.11 - Roof/ceiling in dining area (leaking), floor in entire kitchen and wall & floor junctures in kitchen are not maintained in good repair. (Facility is up for a major remodel in the next 2-3 months)
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.111 - Critical Repeat Premises are not being routinely inspected for evidence of pests. Rodent droppings found under from counters. Facility has certified pesticide applicator that treats the facility. No other areas of facility had signs of pest activity.
    Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Comments:
Manager stated that within 2 to 3 months the facility will be having a major remodel in which various physical facilities issues will be addressed. As far as the manager knows, most of the kitchen and front area will be replaced. The certified Food Manager's certification needs to be posted for view of public.

September 11, 2005 (Follow-up)



Violations:
  • 4-501.11 - Repeat Walk-in Freezer was observed in a state of repair and condition that prevents necessary maintenance and easy cleaning. Ice is buidling up on floor and ceiling of Walk-in Freezer.
    Repair the Walk-in 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 Walk-in Freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 4-904.11 - Repeat Single-service food containers were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
    Store containers with food or lip-contact surface facing downward to prevent contamination prior to use.
  • 5-501.113 - Repeat Outside refuse container was uncovered. Lid for grease barrel is in disrepair.
    Cover all waste containers when not in continuous use.

August 30, 2005 (Routine)



Violations:
  • 2-102.11 a.18.1-17 II - Critical A food service employee was working in the food service establishment without having a valid food service card.
    A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
  • 4-501.11 - Walk-in Freezer was observed in a state of repair and condition that prevents necessary maintenance and easy cleaning. Ice is buidling up on floor and ceiling of Walk-in Freezer.
    Repair the Walk-in 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 Walk-in Freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: surfaces & shelves in Walk-in refrigerator, shelving under the food holding cabinet.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-904.11 - Single-service food containers were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
    Store containers with food or lip-contact surface facing downward to prevent contamination prior to use.
  • 5-501.113 - Outside refuse container was uncovered. Lid for grease barrel is in disrepair.
    Cover all waste containers when not in continuous use.
  • 6-202.11 - Light bulb in back above ice machine not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistent bulb.
  • 6-501.11 - Floor drain in prep area is missing a grate (covering).
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.111 - Critical Methods are not being used to control pests. Mouse droppings found under cabinets at front counter area.
    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.
  • 6-501.12 - Repeat Need for general cleaning of entire kitchen noted.
    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.
  • 7-201.11 - Corrected During Inspection Critical Repeat Containers of Bleach are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of Bleach must be located in an area that is not above food, equipment, utensils, linens or single service items.

May 09, 2005 (Routine)



Violations:
  • 3-302.11 - Critical Unwrapped or uncovered food in the walk-in refrigerator and in the dry storage area.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-302.12 - Unlabeled food containers.
    Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
  • 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.
  • 3-305.14 - Food is subject to environmental sources of contamination during preparation (hose with defrosting shrimp in sink).
    Protect unpackaged food from environmental sources of contamination during preparation.
  • 4-101.111 - The nonfood contact surface of the microwave door and shelf under hot holding unit 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.
  • 4-202.18 - Grease extraction filters in the hood system are allowing grease laden vapors to accumulate onto the stack through air gaps that are present.
    Alter or replace this equipment so that the filters fit properly and do not allow air gaps to be present.
  • 4-204.112 - There was no temperature measuring device located in the front display case.
    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.
  • 4-501.11 - Small counter-top cold holding space in front end was observed in a state of repair and condition that prevents necessary maintenance and easy cleaning.
    Repair the small counter-top cold holding unit 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 cold holding unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 4-501.11 - The door gasket of the walk-in refrigerator is damaged.
    Repair or replace the walk-in refrigerator door gasket in accordance with the manufacturer's specifications.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: bottom of cabinets, all lower shelves.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-601.11 - The following utensils were observed soiled to sight and touch: knives stored with cleaned utensils, can opener.
    Clean and sanitize these surfaces for food contact.
  • 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: shrimp sink
    Clean and sanitize these surfaces for food contact.
  • 4-903.11 - Single-use items were observed stored unprotected under the front counter.
    Store single-use items in the original protective package to protect from contamination until used.
  • 5-402.11 - Critical A direct connection exists between the drain line of the ice machine and the waste container system.
    Eliminate the direct connection between the waste container system and the ice machine.
  • 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 6-404.11 - Products for credit, redemption, or return is not being stored in a separate designated area (dented cans).
    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.
  • 6-501.11 - Handwashing sink in kitchen is leaking. Waste water bin under ice machine needs to be emptied more frequently. Vent in ladies restroom needs to be cleaned.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 7-201.11 - Critical Containers of bleach and dish detergent are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

February 07, 2005 (Routine)



Violations:
  • 3-304.14 - Wiping cloths were improperly stored between use in the kitchen area.
    All wiping cloths should be stored in a sanitizing solution at the proper concentration between use.
  • 3-305.12 - Tray of lemons that were being cut were found next to handsink where it was subject to contamination from splash. Plastic bottles used for condiments stored under the handsink.
    Do not store food or equipment/utensils where they may be subject to contamination.
  • 4-204.112 - Repeat The temperature measuring device in the walk-in refrigerator is not working correctly and the thermometer to the display case refrigerator is in disrepair.
    Replace any broken or non-functioning thermometers in order to be able to properly monitor temperatures.
  • 4-501.114 - Critical Repeat The sanitizing solution used to store wiping cloths in the front counter area was too strong.
    Adjust sanitizing solution to the proper concentration.
  • 5-202.11 - Critical The drainpipe under the 3-compartment sink had a slight leak and the faucet of the mop sink was in disrepair.
    Keep all plumbing in good repair and in compliance with regulations.
  • 5-501.111 - The lid to the grease barrel is open and in disrepair. The drain plug to the cardboard dumpster is missing.
    Keep the dumpsters in good repair with tight fitting lids and drain plugs.
  • 6-501.11 - The ceiling near the backdoor was in disrepair and was leaking.
    Keep all floors, walls and ceilings in a state of good repair.
  • 6-501.12 - Repeat The ceilings, especially in the prep area, the walls and floors in the fryer area in the establishment were noted in need of cleaning.
    Clean all floors, walls and ceilings regularly to avoid the accumulation of grim and debris.
Comments:
Asked Manager about regular cleaning schedule for hard to clean areas such as behind equipment, ceiling, etc. Need to have regular scheduled cleaning for these areas. Food Handler's cards for all employees need to be either on file or on each employee.

October 28, 2004 (Routine)



Violations:
  • 6-501.12 - Repeat Ceilings and walls in the kitchen area were noted in need of cleaning and the ceiling vents were dusty.
    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.
  • 4-903.11 - Clean food containers were not observed stored in a position to allow air-drying.
    Store food containers in a self-draining position that allows air-drying.
  • 4-204.112 - There was no temperature measuring device located in the two small refrigeration units in the kitchen, the kitchen freezer and the thermometer in the walk-in was not functioning correctly.
    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.
  • 3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. There was raw fish stored over baked potatoes 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.
  • 4-602.12 - The cavity of the microwave ovens are observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave ovens at least every 24 hours.
  • 7-209.11 - A personal drink and ashtray stored in such a way that they could contaminate food prep area in the kitchen.
    All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
  • 4-602.11 - Critical Both ice bins used to store ice used for sodas were found to have mold growing around the back, outer edges.
    Clean and sanitize containers at least every 24 hours in order to prevent the growth and accumulation of molds..
  • 4-501.114 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    Adjust the chlorine sanitizing solution to a level of between 50-100 ppm.
  • 4-904.11 - Unwrapped knives, forks, or spoons were not stored at the front counter with the handles up.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 4-602.13 - The nonfood contact surface of the cabinets under the coffee/tea machines had 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.

July 19, 2004 (Routine)



Violations:
  • 4-602.13 - The nonfood contact surface of the grease container and area below had 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.
  • 7-201.11 - Critical Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 4-903.12 - Clean equipment/utensils were found stored at the juncture of the wall and shelf of a cupboard..
    Discontinue storage of clean equipment and utensils in a location subject to contamination.
  • 3-301.11 - 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.
  • 3-304.12 - Dispensing utensils improperly stored between.
    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.
  • 5-202.11 - Critical The ice storage unit was not easy to clean because the component is damaged or condition is in poor repair.
    Repair or replace the ice storage unit in the drive trhough area and replace moldy cabinet to provide a surface that is continuous, accessible, smooth, and easily cleaned.
  • 4-602.11 - Critical Repeat Surfaces of the soda nozzles were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
    Clean the surface of soda nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • 6-101.11 - The indoor wall material located under front drink counter does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
    Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  • 6-501.18 - Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 4-204.12 - Food contact areas in the delfied refrigerator are exposed to contamination since the joint around the food storage area is not watertight and there is no apron provided to deflect contamination from the opening.
    Provide a watertight joint around the food storage area to prevent drip, condensation, or dust contamination of the food contact area.
  • 6-202.11 - Repeat Light bulbs in kitchen near the fryers not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistent bulb.
  • 6-501.12 - Counter tops in the drive thru service area noted in need of cleaning as does the ceiling 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.
  • 4-501.11 - Wood under front counter was observed in a state of disrepair and damaged due to excessive mold growth.
    Repair the counter/cupboard area 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 counter/cupboards, replace ithem with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

October 28, 2003 (Routine)



Violations:
  • 4-501.16 - The warewashing sink was not observed cleaned and sanitized before use with shrimp.
    The sink shall be cleaned and/or sanitized before and after each time it is used to wash wiping cloths or wash produce or thaw a food item and prior to warewashing activity.
  • 6-501.14 - Intake and exhaust air ducts are not being cleaned for the fryer hood exhaust, vents, filters.
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: stand-up coolers.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-602.11 - Critical The cleaning schedule for soda machine dispenser nozzles is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which the food is maintained.
    The person in charge must develop a cleaning regimen that is based on the soil that may accumulate in/on the soda machine dispenser nozzles.

August 28, 2003 (Routine)



Violations:
  • 6-501.12 - Floor, walls and 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.
  • 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: door gaskets, ice maker, flour and breading barrels, reachin shelving, tray carts, potato bin
    Clean and sanitize these surfaces for food contact.
  • 6-303.11 - Less than 50 foot candles of ight was noted in the kitchen
    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
  • 6-202.11 - Light bulb in kitchen not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistent bulb.
  • 6-501.11 - Cabinets, cabinet doors, men's room door, coving tiles, wall tiles, rear door are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-201.14 - Carpeting installed as floor covering in front of ice maker.
    Remove carpeting and replace with approved floor material.
  • 3-304.14 - Wiping cloths improperly used.
    Ensure cloths used for wiping food spills are not used for any other purpose.

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