Captain's Galley, 8166 Shore Dr. Suite C, Norfolk, VA 23518 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Captain's Galley
Address: 8166 Shore Dr. Suite C, Norfolk, VA 23518
Type: Full Service Restaurant
Phone: 757 333-6443
Total inspections: 5
Last inspection: 09/01/2015
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Inspection findings

Inspection date

Type
Ceiling in the kitchen and in the dishwashing area should be smooth and easily cleanable. Operator to fax specifications about grill for evaluation by city mechanical inspector. Recommended for permit.
  • Thawing
    Observation: Improper methods used to thaw vacuum packaged fish.
    Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process. Remove fish from vacuum packaging prior to thawing.
  • Critical: Cooling*
    Observation: Chicken, roast beef, and soup stocks noted not being adequately cooled to prevent the growth of harmful bacteria.
    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.
  • Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
    Observation: The ready-to-eat (RTE) commercially processed food 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.
  • Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
    Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
    Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Ceiling vent cover noted in need of cleaning.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • Toxics - Presence and Use Restriction
    Observation: Unnecessary poisonous or toxic materials found in the food establishment. Pesticieds found.
    Correction: Remove unnecessary poisonous or toxic materials.
09/01/2015Routine
Sandwich unit repaired and holding food at 41'F and below.
No violation noted during this evaluation.		09/11/2014Follow-up
Maintain daily temperature logs. Remove any unnecessary equipment. New equipment must be approved by the Health Department prior to installation.
  • Hair Restraints - Effectiveness
    Observation: Employee observed working in the food service area without the proper hair restraint.
    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* (corrected on site)
    Observation: Ham 44'F, canned mushrooms 45'F, and bologna 44'F, cold holding at improper temperatures in the prep refrigerator. Air temperature 41'F.(food items transferred to another unit and a refrigeration repair tech called. Not to use unit until food can be held at 41'F and below)
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
    Observation: The nonfood contact surface of the wooden shelf in the back area is not corrosion resistant, nonabsorbent, and/or smooth.
    Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
    Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
09/04/2014Routine
No violation noted during this evaluation.03/05/2014Routine
Recommended for permit.
  • Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
    Observation: The ready-to-eat (RTE) commercially processed luncheon meat 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.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness (corrected on site)
    Observation: Chlorine sanitizing solution used for wiping cloth solution was not at an acceptable concentration.
    Correction: 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 55°F.
05/20/2013Routine

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