Captain Groovy's Grill and Raw Bar, 8101 Shore Dr., Norfolk, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Captain Groovy's Grill and Raw Bar
Address: 8101 Shore Dr., Norfolk, Virginia
Phone: 971-3771
Total inspections: 6
Last inspection: Sep 17, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 4-501.11 - The door gasket on the Deli lowboy refrigerator was observed in a state of disrepair and damaged.
  • 5-501.113 - Outside refuse container was uncovered.(Dumpster lid,access door to unit.(Corrected on site).
September 17, 2009Routine02Details / Comments
  • 2-102.11 a.18.1-17 II - Critical Repeat Food service employee working in the food service establishment without having a valid food service card.(cook to attend class on Thursday)
  • 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.(ordered)
  • 4-903.11 - Repeat Boxes of single use items were found stored on the floor in the storage room up front.
November 18, 2008Follow-up12Details / Comments
  • 2-102.11 a.18.1-17 II - Critical Repeat Food service employees were working in the food service establishment without having a valid food service card.
  • 2-401.11 - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 2-401.11 - Corrected During Inspection Critical Repeat The ktichen personnel area drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  • 3-304.14 - Corrected During Inspection Heavily soiled wiping cloths in use.
  • 3-501.16 - Critical Cream in bar refrig. 49'F and air temp. 46'F, cold holding at improper temperatures.(voluntarily discarded cream and manager to try to adjust the thermomstat)
  • 4-204.112 - There was no temperature measuring device located in the refrig. and freezer in the storage room and in the middle prep refrig.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-501.12 - The cutting board(s) along the prep line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 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: storage shelves, underside of the shelf above the stove, mold up top in ice machine, ice scoop holder, inside of the smoker, utensil storage drawer.
  • 4-601.11 - The following utensils were observed soiled to sight and touch: slicer.
  • 4-903.11 - Boxes of single use items were found stored on the floor in the storage room up front.
  • 4-903.12 - Repeat Clean equipment/utensils were found stored in the utensil storage drawer with nonfood contact items.
  • 5-501.114 - The refuse container used to store refuse/recycbles has no drain plug.
  • 6-303.11 - Poor lighting in the walk-in refrig.
  • 6-501.11 - Hot water handle missing at the kitchen hand basin.
  • 7-201.11 - Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
November 04, 2008Routine410Details / Comments
  • 4-302.12 - Repeat No food temperature measuring device.(correct within 3 days)
  • 5-501.113 - Corrected During Inspection Repeat Dumpster side door open.
May 12, 2008Follow-up02Details / Comments
  • 2-102.11 a.18.1-17 II - Critical A food service employees were working in the food service establishment without having a valid food service card.
  • 2-401.11 - Corrected During Inspection Critical The employees are drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  • 4-302.12 - No food temperature measuring device.
  • 4-601.11 - The following utensils were observed soiled to sight and touch: french fry cutter(correcting),slicer.
  • 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: ice machine molding up top inside, underside of shelf above stove and grill, utensil storage drawer, soda gun holders and nozzles.
  • 4-903.12 - Clean equipment/utensils were found stored with nonfood contact items in the utensil storage drawer.
  • 5-501.113 - Dumpster side door open.
  • 5-501.115 - Grease on ground in outside the back door.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
May 02, 2008Routine--Details / Comments
4-202.16 - The nonfood contact surface of the wood shelves are not designed or constructed to be easily cleanable.October 10, 2007Routine01Details / Comments

September 17, 2009 (Routine)



Violations:
  • 4-501.11 - The door gasket on the Deli lowboy refrigerator was observed in a state of disrepair and damaged.
    Repair the door gasket to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door gasket, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 5-501.113 - Outside refuse container was uncovered.(Dumpster lid,access door to unit.(Corrected on site).
    Cover all waste containers when not in continuous use.
Comments:
Permit granted for renewal/2009-2010.Expires 9/2010.

November 18, 2008 (Follow-up)



Violations:
  • 2-102.11 a.18.1-17 II - Critical Repeat Food service employee working in the food service establishment without having a valid food service card.(cook to attend class on Thursday)
    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.
  • 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.(ordered)
    Obtain a QAC test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 4-903.11 - Repeat Boxes of single use items were found stored on the floor in the storage room up front.
    Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
Comments:
Maintain daily temperature logs. Put an asterisk next to the food items on the menu that are served undercook.

November 04, 2008 (Routine)



Violations:
  • 2-102.11 a.18.1-17 II - Critical Repeat Food service employees were 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.
  • 2-401.11 - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands; (2) The container; and (3) Exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
  • 2-401.11 - Corrected During Inspection Critical Repeat The ktichen personnel area drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
    All personnel who are drinking must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
  • 3-304.14 - Corrected During Inspection Heavily soiled wiping cloths in use.
    Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
  • 3-501.16 - Critical Cream in bar refrig. 49'F and air temp. 46'F, cold holding at improper temperatures.(voluntarily discarded cream and manager to try to adjust the thermomstat)
    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.
  • 4-204.112 - There was no temperature measuring device located in the refrig. and freezer in the storage room and in the middle prep refrig.
    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.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a QAC test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 4-501.12 - The cutting board(s) along the prep line 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.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: storage shelves, underside of the shelf above the stove, mold up top in ice machine, ice scoop holder, inside of the smoker, utensil storage drawer.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-601.11 - The following utensils were observed soiled to sight and touch: slicer.
    Clean and sanitize these surfaces for food contact.
  • 4-903.11 - Boxes of single use items were found stored on the floor in the storage room up front.
    Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 4-903.12 - Repeat Clean equipment/utensils were found stored in the utensil storage drawer with nonfood contact items.
    Discontinue storage of clean equipment and utensils in a location subject to contamination.
  • 5-501.114 - The refuse container used to store refuse/recycbles has no drain plug.
    Replace the drain plug to the refuse container.
  • 6-303.11 - Poor lighting in the walk-in refrig.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 6-501.11 - Hot water handle missing at the kitchen hand basin.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 7-201.11 - Critical 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:
Daily temperature logs not maintained for refrig. units and freezers. Slicer plugged in in the dry storage room. This room is not to be used to handle and prepare open food since no hand washing sink is provided. Submit plans for any changes to be made to this room prior to use for preparing open food.

May 12, 2008 (Follow-up)



Violations:
  • 4-302.12 - Repeat No food temperature measuring device.(correct within 3 days)
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 5-501.113 - Corrected During Inspection Repeat Dumpster side door open.
    Cover all waste containers when not in continuous use.
Comments:
Ice machine still a little moldy up top inside. Correct within the next few days.

May 02, 2008 (Routine)



Violations:
  • 2-102.11 a.18.1-17 II - Critical A food service employees were 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.
  • 2-401.11 - Corrected During Inspection Critical The employees are drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
    Provide a designated area where employees may drink so as not to contaminate exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection.
  • 4-302.12 - No 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.
  • 4-601.11 - The following utensils were observed soiled to sight and touch: french fry cutter(correcting),slicer.
    Clean and sanitize these surfaces for food contact.
  • 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: ice machine molding up top inside, underside of shelf above stove and grill, utensil storage drawer, soda gun holders and nozzles.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-903.12 - Clean equipment/utensils were found stored with nonfood contact items in the utensil storage drawer.
    Discontinue storage of clean equipment and utensils in a location subject to contamination.
  • 5-501.113 - Dumpster side door open.
    Cover all waste containers when not in continuous use.
  • 5-501.115 - Grease on ground in outside the back door.
    Maintain outer areas in clean condition.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
Comments:
Maintain daily temperature logs. Discussed employee health policy. Lasagna in walk-in refrig.43'F. Lower temperature to maintain foods at 41'F and below. If food is to be sliced, etc. in the storage room, a hand sink is required. Contact the supervisor for approval.

October 10, 2007 (Routine)



Violation: 4-202.16 - The nonfood contact surface of the wood shelves 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.

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