Captain Groovy's Grill And Raw Bar, 8101 Shore, Norfolk, VA 23518 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Captain Groovy's Grill and Raw Bar
Address: 8101 Shore, Norfolk, VA 23518
Type: Full Service Restaurant
Phone: 757 965-4667
Total inspections: 11
Last inspection: 12/29/2015

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Inspection findings

Inspection date

Type

Lid for one dry storage bin has been ordered. Cove molding to be installed in the pan storage area outside the walk-in refrigerator. Door, leading to the outside, in that same area is to be self closing. Ceiling tile panel missing near prep table and electrical line to be moved. Provide documentation about parasitic destruction or tuna species for tuna cooked per order. Submit plans for changes made to the kitchen and any upcoming changes to be made. One certified food managers certificate will expire in February. Renew certificates before they expire.
  • Temperature Measuring Devices, Manual Warewashing (repeated violation)
    Observation: No irreversible registering temperature indicator for hot water mechanical warewashing machine.(has been ordered)
    Correction: Provide a temperature measuring device in the warewashing area so that employees can monitor the water temperature of the washing and sanitizing operations.
  • Equipment - Cutting Surfaces (repeated violation)
    Observation: Some cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.(some have been replaced but others are still badly scored)
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelves in the walk-in refrigerator are soiled(corrected), some shelves in the prep area are soiled and lined with foil, heavy carbon build-up on the outside of some pots and pans, and heavy ice build-up in the freezer in outside storage shed(corrected).
    Correction: Maintain nonfood-contact surfaces of equipment clean.
12/29/2015Follow-up
Contact supervisor about changes made to the kitchen and replacement of the mop sink that was removed when changes were made. Unfinished area outside the walk-in refrigerator and some floor tile in poor repair at the entrance to that area. Walls need to be smooth and easily cleanable. Dry storage bins need to be relabeled and lid to one bin is in poor repair. Seal openings under walk-in refrigerator door. Seafood provider to provide a letter about parasitic destruction or tuna species for tuna cooked to order.
  • Critical: Demonstration of Knowledge*
    Observation: A food service employee was working in the food service establishment without having a valid food service card.
    Correction: 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. A food service employee shall have a valid food service card while working in a food establishment.
  • Food - Miscellaneous Sources of Contamination
    Observation: Condensation dripping from the refrigeration line above covered food in the walk-in refrigerator.(tray put below drip and leak to be fixed)
    Correction: Protect food from miscellaneous sources of contamination.
  • Critical: Cooling* (corrected on site)
    Observation: Large container of chile noted not being adequately cooled to prevent the growth of harmful bacteria. Chili 49'F in walk-in refrigerator over night.(voluntarily discarded)
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • Temperature - Food Temperature Measuring Devices - Provided
    Observation: The certified food manager could not provide a digital food temperature measuring device.
    Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • Temperature Measuring Devices, Manual Warewashing
    Observation: No irreversible registering temperature indicator for hot water mechanical warewashing machine.
    Correction: Provide a temperature measuring device in the warewashing area so that employees can monitor the water temperature of the washing and sanitizing operations.
  • Equipment - Cutting Surfaces (repeated violation)
    Observation: Some cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelves in the walk-in refrigerator are soiled, some shelves in the prep area are soiled and lined with foil, heavy carbon build-up on the outside of some pots and pans, and heavy ice build-up in the freezer in outside storage shed.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Sink - Service Sink
    Observation: There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
    Correction: Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • Refuse - Areas, Enclosures, and Receptacles, Good Repair
    Observation: The waste storage container for trash is in disrepair.
    Correction: Replace the waste storage container for refuse.
  • Refuse - Covering Receptacles
    Observation: Outside refuse container was uncovered.
    Correction: Cover all waste containers when not in continuous use.
  • Light Bulbs Protective Shielding
    Observation: One set of light bulbs in the dishwashing area is not shielded, coated, or otherwise shatter-resistent.
    Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
  • Outer Openings; Protected
    Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Gap under back door.
    Correction: 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
  • Ventilation - Mechanical Ventilation
    Observation: Ceiling vent in the ladies restroom is not working.
    Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
  • Physical Facilities in Good Repair
    Observation: Ceiling tile missing above ice machine and the insulation in coming down.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Mops - Drying Mops (repeated violation)
    Observation: Mops and brooms not hung up to air dry.
    Correction: 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.
12/17/2015Routine
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
    Observation: Unwrapped or uncovered food in the freezer and prep unit Reach-ins.
    Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • Utensils - In-Use; Between-Use Storage (corrected on site)
    Observation: In-use utensils improperly stored between use.
    Correction: 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 135°F and the container.
  • Food - Miscellaneous Sources of Contamination
    Observation: Personal items stored by food prep area.
    Correction: Protect food from miscellaneous sources of contamination.
  • Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
    Observation: Condiment station Cold holding at improper temperatures
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
    Observation: The ready-to-eat (RTE) commercially processed open milk and cheese in the refrigeration unit was not properly dated for disposition after opening.
    Correction: Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • Food Contact Surfaces; Cleanability* (corrected on site)
    Observation: The food contact surface of the utensils are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Correction: Repair or replace the utensils 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.
  • Temperature Measuring Devices; Ambient Air and Water (corrected on site)
    Observation: The ambient (air/water) temperature measuring device (degrees F) located in the bar reach-in is not accurate.
    Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the condiment fridge.
    Correction: 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.
  • Equipment - Cutting Surfaces
    Observation: The cutting board(s) along the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the bottom of Randell Fridge, ice machine deflector plate,equipment in storage room had 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.
  • Light Bulbs Protective Shielding
    Observation: Light bulb in kitchen not shielded, coated, or otherwise shatter-resistent.
    Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
  • Lighting, Intensity
    Observation: Less than 50 foot candles of light was noted unser the hood system. Less than 20 foot candles in Randell Unit (CDI).
    Correction: 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
  • Mops - Drying Mops
    Observation: Mops and brooms not hung up to air dry.
    Correction: 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.
01/27/2015Routine
Walk-in refrigerator fixed, refrigerator rack replaced and employees were wearing hair covering.
No violation noted during this evaluation.
05/29/2014Other
Refrigerated truck provided until walk-in refrigerator is repaired. Truck 37'F and potato salad 38'F.
  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
    Observation: Paint peeling off the racks in the walk-in refrigerator and the are rusting.
    Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelves in the walk-in refrigerator, carbon build-up on pots.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
05/09/2014Follow-up
Maintain daily temperature logs.
  • Hair Restraints - Effectiveness
    Observation: Employees observed working in the food service area without proper hair restraints.
    Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • Critical: Food - Potentially Hazardous Food: Cold Holding*
    Observation: Ribs, chicken, and tuna 51'F-53'F cold holding at improper temperatures in the walk-in refrigerator. Ambient air temperature 40'F-47'F.(voluntarily discarded PHF's and called a refrigeration repair tech)
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
    Observation: Paint peeling off the racks in the walk-in refrigerator and the are rusting.
    Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelves in the walk-in refrigerator, carbon build-up on pots.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
05/08/2014Routine
Maintain daily temperature logs. Other previous violations corrected. Recommended for annual Health Department permit renewal. Cooked food items to be cooled prior to being put in the walk-in refrigerator. PHF's to held at 41'F and below.
  • Consumer Advisory: Consumption of Animal Foods that are Raw, Undercooked, or Not otherwise Processed to Eliminate Pathogens (repeated violation)
    Observation: Animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in Ready-To-Eat form or as an ingredient in another Ready-To-Eat Food. No advisory on table top specials menu.
    Correction: The Permit Holder shall inform Consumers of the significantly increased Risk of consuming such Foods by way of a Disclosure and Reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site) (repeated violation)
    Observation: Observed accumulations of grime and debris on the following food contact surfaces: slicer
    Correction: Clean and sanitize these surfaces for food contact.
  • Equipment and Utensils, Air-Drying Required (repeated violation)
    Observation: Pans were found stacked wet after cleaning and sanitization.
    Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
09/06/2013Follow-up
Walk-in 44'F and corn chowder 45'F. Spoke to the owner and a refrigeration repair tech was out yesterday and he will have someone come out again today. Cooked food items are to be cooled prior to putting in the walk-in refrigerator. The owner called later in the day to say a refrigeration repair tech was out and the unit is not running at 36'F.
No violation noted during this evaluation.
08/28/2013Follow-up
Maintain daily temperature logs. Contact the Health Department for approval, prior to making any changes to the kitchen.
  • Hair Restraints - Effectiveness (corrected on site)
    Observation: Employees observed working in the food service area without proper hair restraints.
    Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • Critical: Reheating for Hot Holding* (corrected on site)
    Observation: Beans 118'F and rice 51'F on the steam table.
    Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds. Food shall be reheated within 2 hours.
  • Critical: Food - Potentially Hazardous Food: Cold Holding*
    Observation: Rice 44'F cold holding at improper temperatures in the walk-in refrigerator and air temperature 46'F.(evaporator iced over. Refrigeration repair tech called and will be out today)
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Consumer Advisory: Consumption of Animal Foods that are Raw, Undercooked, or Not otherwise Processed to Eliminate Pathogens
    Observation: Animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in Ready-To-Eat form or as an ingredient in another Ready-To-Eat Food. Advisory not on table top menus.
    Correction: The Permit Holder shall inform Consumers of the significantly increased Risk of consuming such Foods by way of a Disclosure and Reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of grime and debris on the following food contact surfaces: slicer and some pans on the clean pan storage rack.(removed pans for recleaning and slicer to be cleaned before next use)
    Correction: Clean and sanitize these surfaces for food contact.
  • Equipment and Utensils, Air-Drying Required
    Observation: Pans were found stacked wet after cleaning and chemical sanitization.
    Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • Refuse - Maintaining Refuse Areas and Enclosures
    Observation: Grease on the ground in the grease container area outside.
    Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
08/27/2013Routine
No violation noted during this evaluation.01/29/2013Follow-up
Maintain daily temperature logs.
  • Critical: Demonstration of Knowledge*
    Observation: A food service employee was working in the food service establishment without having a valid food service card.
    Correction: 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. A food service employee shall have a valid food service card while working in a food establishment.
  • Critical: Eating; Drinking; or Using Tobacco* (corrected on site) (repeated violation)
    Observation: The cook is drinking from an uncovered container in the food preparation area.
    Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands
  • Critical: Preventing Contamination from Hands (corrected on site)
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
    Observation: Salmon and potato salad in the walk-in refrigerator 45'F, cold holding at improper temperatures.(refrigeration repair tech called and on the way. Evaporator ice over but is thawing out. Refrigeration repair tech arrived during inspection. Air temperature 38'F)
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
    Observation: Cooked mushrooms and cooked peppers and onions hot holding at improper temperatures at 89'F below grill.(reheated to 192'F and set up hot water bath on grill for hot holding)
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
    Observation: Shelves in the walk-in refrigerator are lined with foil.
    Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
    Observation: The following utensils were observed soiled to sight and touch: slicer.(slicer to be discarded. Not able to disable for cleaning. New slicer order and will be here tomorrow)
    Correction: Clean and sanitize these surfaces for food contact.
  • Refuse - Covering Receptacles
    Observation: Outside refuse container was uncovered and grease container also.
    Correction: Cover all waste containers when not in continuous use.
  • Refuse - Maintaining Refuse Areas and Enclosures
    Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
    Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • Light Bulbs Protective Shielding
    Observation: Light bulbs over the prep refrigerator and outside the walk-in refrigerator are not shielded, coated, or otherwise shatter-resistent.
    Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
  • Handwashing Cleanser; Availability (corrected on site)
    Observation: Soap was not provided at the hand washing lavatory in the kitchen.
    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. Sign not provided in the kitchen, at the wait station and in the restrooms.
    Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
01/15/2013Routine

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