Carolino's Seafood #2, #A - 6586 Tidewater Drive, Norfolk, VA - Restaurant inspection findings and violations



Business Info

Restaurant: Carolino's Seafood #2
Address: #A - 6586 Tidewater Drive, Norfolk, Virginia
Total inspections: 18
Last inspection: Feb 19, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.(cook to get card on Monday)
  • 2-402.11 - Employee observed working in the food service area without proper hair restraints.
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 3-501.16 - Critical Fries in a pan at room temperature, 74'F.(put in refrig.)
  • 4-701.10 - Repeat The food-contact surfaces of the following equipment were not observed sanitized: bowls washed but not sanitized.(discussed with manager)
  • 5-203.13 - 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. Mop sink has been removed.(replace within a week)
February 19, 2009Follow-up24Details / Comments
  • 2-102.11 a.18.1-17 II - Critical Food service employees were working in the food service establishment without having a valid food service card.
  • 2-102.11 a.18.1-17 II - Critical The person in charge failed to posses a certified food service manager's card and the certified food manager, not there at the time of inspection, has an expired certificate.
  • 2-401.11 - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-302.11 - Critical Unwrapped or uncovered food in the freezer. Unwrapped lumpia stored on an iced over shelf in the reach-in freezer.
  • 3-303.12 - Unpackaged food stored in direct contact with undrained ice.
  • 3-501.13 - Corrected During Inspection Improper methods used to thaw fish. Thawing in a pan at room temperature.(put in the refrig.)
  • 3-501.16 - Corrected During Inspection Critical Repeat Pans of cooked fried fish 60'F-75'F, setting out at room temperature.(put in refrig.)
  • 4-502.13 - Styrofoam container reused to store shrimp on ice.
  • 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: lots of mold up top in ice machine and some on plastic shield.
  • 4-701.10 - The food-contact surfaces of the following equipment were not observed sanitized: bowls washed but not sanitized.
  • 6-301.11 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the kitchen.
  • 6-501.11 - Coving coming away from the wall behind the restroom toilet and ceiling vent is soiled. Three compartment sink is draining very slowly.(owner to clean out grease trap)
January 28, 2009Routine47Details / Comments
3-501.17 - Critical Repeat The prepared ready-to-eat (RTE) fish in the refrigferation unit is not properly dated for disposition.December 03, 2007Follow-up10Details / 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.
  • 2-401.11 - Critical The PERSONNEL is smoking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  • 3-302.11 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 3-302.11 - Critical Unwrapped or uncovered food in the food prep. area.
  • 3-304.12 - In-use utensils improperly stored between use.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
  • 3-305.11 - Repeat Food stored on the floor. Or Food stored less than 6"" above the floor.
  • 3-501.15 - Repeat The methods used for cooling were not adequate.
  • 3-501.16 - Critical Hush puppies and french fries cold holding at improper temperatures.
  • 3-501.17 - Critical The prepared ready-to-eat (RTE) fish in the refrigferation unit is not properly dated for disposition.
  • 3-701.11 - Critical The cooked hush puppies and french fries is unsafe.
  • 4-501.12 - The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: all utensils, food containers and eqipment needs to be cleaned.
  • 4-903.11 - Clean single service food trays were not observed stored with the food-contact surface facing upward.
  • 6-501.112 - Dead or trapped roaches was found on the premises
  • 6-501.112 - Dead or trapped roaches was found in the control device
  • 6-501.12 - All floors and walls, bathroom noted in need of cleaning.
  • 7-201.11 - Critical Roach traps are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
November 29, 2007Routine79Details / Comments
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
  • 3-305.11 - Food stored on the floor. Or Food stored less than 6"" above the floor.
  • 3-501.15 - The methods used for cooling were not adequate.
  • 4-102.11 - Observed use of grocery bags as a single-use/single-service food contact material.
  • 4-501.11 - Cutting boards were 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: dirty walls floors and ceilings.
July 12, 2007Routine06Details / Comments
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
  • 4-302.14 - Repeat The test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions was not accurate.
October 30, 2006Follow-up02Details / Comments
  • 2-102.11 a.18.1-17 II - Critical Employees were working in the food service establishment without having a valid food service card.
  • 2-401.11 - Critical Open drinking container stored in a manner that may contaminate food in the walk-in refrigerator (open drink can over/above cooked crabs).
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
  • 3-307.11 - Soiled batter container stored on top of steamed crabs in walk-in refrigerator.
  • 4-302.14 - The test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions was not accurate.
  • 4-603.16 - Repeat A distinct, separate sanitizing step after washing and rinsing of utensils and equipment was not observed.
October 20, 2006Routine24Details / Comments
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
  • 4-501.11 - The lid of the ice machine was observed in a state of repair and condition that prevents necessary easy cleaning (duct taped).
  • 4-501.16 - Repeat The compartment(s) of the manual warewashing sink was observed used for handwashing activity.
  • 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: Clean cookware.
  • 6-303.11 - Repeat Light burned out on cook line.
  • 6-303.11 - Repeat Lights not operational near walk-in refrigerator/storage area.
July 19, 2006Follow-up05Details / Comments
  • 2-102.11 a.18.1-17 II - Critical Repeat The person in charge failed to explain the proper temperature danger zone, the proper method of calibrating the cook's thermometer, the proper cooking temperature of fish.
  • 3-302.12 - Repeat Unlabeled food containers (flour, sugar, breading, etc).
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
  • 4-204.112 - Repeat There was no temperature measuring device located in the Westinghouse freezer.
  • 4-501.11 - Repeat The Westinghouse freezer (in need of defrosting) and the storage racks and shelves (metal and wooden) were observed in a condition that prevents necessary maintenance and easy cleaning. The metal storage shelves were rusty and the wooden ones were not nonabsorbent and/or sealed.
  • 4-501.11 - Repeat The fan/condenser unit in the walk-in refrigerator is draining water directly onto the floor (food stored nearby is subject to splash) and the walk-in door was observed in a state of disrepair and/or damaged.The ice machine/bin is not operational and is in a state of disrepair and/or damaged.
  • 4-501.16 - Repeat The compartment(s) of the manual warewashing sink was observed used for handwashing activity.
  • 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: Clean cookware.
  • 4-603.16 - Repeat Improper washing method observed, no sanitizing step noted.
  • 4-903.11 - Repeat Clean single use items (small food containers) were observed stored with the food-contact surface facing upward.
  • 6-303.11 - Repeat Lights not operational near walk-in refrigerator/storage area.
  • 6-303.11 - Repeat Light burned out on cook line.
  • 6-501.111 - Critical Repeat Methods are not being used to control pests; cockroaches and flies are present in the establishment. UNDER ACTION AT THIS TIME A PROFESSIONAL COMPANY HAS BEEN CONTACTED.
  • 6-501.112 - Dead cockroaches were found on the premises
  • 6-501.12 - Repeat The establishment's floor noted in need of cleaning.
  • 7-206.11 - Critical Repeat Unapproved containers of pesticide being stored on premises.
July 14, 2006Follow-up311Details / Comments
  • 2-102.11 a.18.1-17 II - Critical The person in charge failed to explain the proper temperature danger zone, the proper method of calibrating the cook's thermometer, the proper cooking temperature of fish.
  • 3-101.11 - Corrected During Inspection Critical Dead cockroach found in crab seasoning and is unsound and/or adulterated. MANAGER VOLUNTARILY DISCARDED THE SEASONING.
  • 3-302.11 - Critical Unwrapped or uncovered food in the Westinghouse freezer.
  • 3-302.12 - Unlabeled food containers (flour, sugar, breading, etc).
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 3-304.15 - Used single-use gloves not properly discarded after use, being stored on hook/rack near handwashing sink.
  • 3-307.11 - Opened and closed drink containers being stored in the ice which is used for the fish.
  • 4-204.112 - There was no temperature measuring device located in the Westinghouse freezer.
  • 4-501.11 - The fan/condenser unit in the walk-in refrigerator is draining water directly onto the floor (food stored nearby is subject to splash) and the walk-in door was observed in a state of disrepair and/or damaged.The ice machine/bin is not operational and is in a state of disrepair and/or damaged.
  • 4-501.11 - The Westinghouse freezer (in need of defrosting) and the storage racks and shelves (metal and wooden) were observed in a condition that prevents necessary maintenance and easy cleaning. The metal storage shelves were rusty and the wooden ones were not nonabsorbent and/or sealed.
  • 4-501.16 - The compartment(s) of the manual warewashing sink was observed used for handwashing activity.
  • 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: Clean cookware.
  • 4-603.16 - Improper washing method observed, no sanitizing step noted.
  • 4-903.11 - Clean single use items (small food containers) were observed stored with the food-contact surface facing upward.
  • 5-402.13 - Critical Mop water is being dumped on the ground surface.
  • 6-303.11 - Light burned out on cook line.
  • 6-303.11 - Lights not operational near walk-in refrigerator/storage area.
  • 6-501.111 - Critical Methods are not being used to control pests; cockroaches and flies are present in the establishment.
  • 6-501.12 - The establishment's floor noted in need of cleaning.
  • 7-206.11 - Critical Unapproved containers of pesticide being stored on premises.
July 11, 2006Routine612Details / Comments
3-304.12 - Dispensing utensils improperly stored between.March 30, 2006Routine01Details / Comments
5-205.15 - Critical Repeat Plumbing is not well maintained so that it does not drain properly.November 13, 2005Follow-up10Details / Comments
  • 2-102.11 a.18.1-17 II - Critical The person in charge failed to obtain a valid certified food managers card. The person in charge failed to employ a certified food service manager.
  • 2-103.11 - Poor handwashing procedures observed.
  • 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: the shelving inside the walk in and the inside of teh ice machine.
  • 5-205.15 - Critical Plumbing is not well maintained so that it does not drain properly.
  • 7-203.11 - Critical A garbage bag was being used to cover raw crabs.
  • 8-301.11 a 18.1-14 ll - Critical The food establishment is in operation without possessing a valid health department permit.
November 03, 2005Routine42Details / Comments
  • 4-501.12 - Repeat The cutting boards throughout restaurant 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: inside of ice machine.
  • 6-301.12 - No disposable towels were provided a the hand washing lavatory in the kitchen.
  • 6-501.11 - Plumbing for hand wash basin is not maintained in good repair, it drains slowly.
  • 6-501.12 - Floor under fish display noted in need of cleaning.
July 13, 2005Routine05Details / Comments
  • 3-302.11 - Critical Unwrapped or uncovered food in the walk in.
  • 4-501.12 - Repeat The cutting boards throughout the establishment are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-903.12 - Corrected During Inspection Clean equipment/utensils were found stored at the three compartment sink.
  • 5-304.11 - Critical Hand wash sink found draining slowing
February 01, 2005Routine22Details / Comments
  • 4-701.10 - The food-contact surfaces of the following equipment were not observed sanitized: tongs use dfor handling freash fish.
  • 3-306.12 - Food found uncovered in walkin.
  • 6-501.11 - Door to walk in, and adjacent wall inside walk in, found dirty.
  • 4-501.12 - The cutting board in the fresh fish preperation area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-602.13 -
October 12, 2004Routine05Details / Comments
  • 3-501.16 - Critical Fried fish holding at improper temperatures.
  • 6-501.14 - Intake and exhaust air ducts are not being cleaned
  • 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: walk-in shelving.
  • 6-304.11 - Ventilation is not sufficient to keep rooms free of excessive smoke and fumes
  • 5-403.11 - Critical Sewage is discharged improperly into back of alley way.
  • 6-501.11 - Handbasins are not maintained in good repair, they are draining very slowly.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
March 19, 2004Routine25Details / Comments
  • 8-301.11 a 18.1-14 ll - Critical Permit is not posted in a place where it is readily observable by the public.
  • 4-501.11 - Double door glass refrigerator was observed in a state of disrepair and damaged.
  • 6-301.12 - No disposable towels were provided a the hand washing lavatory in the near bathroom.
August 13, 2003Routine12Details / Comments

February 19, 2009 (Follow-up)


Violations: Comments:
Manager to take the March recertification class. Recommended for health department permit renewal.

January 28, 2009 (Routine)


Violations:

December 03, 2007 (Follow-up)


Violation: 3-501.17 - Critical Repeat The prepared ready-to-eat (RTE) fish in the refrigferation unit is not properly dated for disposition.
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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
Comments:
This est. was approved for permit.

November 29, 2007 (Routine)


Violations:

July 12, 2007 (Routine)


Violations:

October 30, 2006 (Follow-up)


Violations:

October 20, 2006 (Routine)


Violations: Comments:
The walk-in refrigerator's ambient air temperature was increased; the foods that had been stored inside for a period of time were at the correct temperatures, there were numerous trays of foods stored inside to cool (within the time/temperature range). Spoke with the owner about alternative methods of cooling to prevent the refrigerator's ambient air to rise so much.

July 19, 2006 (Follow-up)


Violations:

July 14, 2006 (Follow-up)


Violations:

July 11, 2006 (Routine)


Violations:

March 30, 2006 (Routine)


Violation: 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.

November 13, 2005 (Follow-up)


Violation: 5-205.15 - Critical Repeat Plumbing is not well maintained so that it does not drain properly.
Repair the water drainage within the restaurant so that it drains properly.
Comments:
The property owner has been made aware of the plumping problem and has been out to take a look at the plumbing problem. The owner did not fix it at that time, but he told the restaurant owner theat he would be back out to fix it. The property owner has not returned. The restaurant owner will contact him to follow up and finish repairing the plumbing so that it drains properly.

November 03, 2005 (Routine)


Violations:

July 13, 2005 (Routine)


Violations:

February 01, 2005 (Routine)


Violations:

October 12, 2004 (Routine)


Violations:

March 19, 2004 (Routine)


Violations:

August 13, 2003 (Routine)


Violations:

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