Chesterfield Seafood Take-Out Mart, 714 Stapleton ST, Norfolk, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Chesterfield Seafood Take-Out Mart
Address: 714 Stapleton ST, Norfolk, Virginia
Total inspections: 16
Last inspection: Jul 30, 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 A food service employee was working in the food service establishment without having a valid food service card.
  • 2-402.11 - Employees observed working in the food service area without proper hair restraints.
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 3-402.12 - No temperature records being kept
  • 3-501.16 (A) (2) - Corrected During Inspection Critical Food cold holding at improper temperatures.
  • 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 some refrigeration.
  • 4-602.13 - The nonfood contact surface of the outside of cooking equipment had accumulations of grime and debris.
  • 6-202.11 - Repeat Light bulb in dishwashing area not shielded, coated, or otherwise shatter-resistent.
  • 6-501.112 - Dead or trapped flies was found on the premises
  • 6-501.114 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 6-501.12 - Floors walls and ceiling in various areas noted in need of cleaning.
July 30, 2009Routine29Details / Comments
  • 4-204.112 - Repeat Air thermometer in pepsi unit broken/not working
  • 6-501.11 - Damaged walls of walk in refrigerator.
January 27, 2009Routine--Details / Comments
  • 3-202.11 - Critical Vault 45 degrees
  • 4-202.18 - Soiled hood dilters
  • 4-204.112 - Repeat There was no temperature measuring device located in the pepsi unit.
  • 4-602.13 - The nonfood contact surface of the soiled top of gray chest freezer had accumulations of grime and debris.
  • 6-202.11 - Lamps over microwave are without covers.
  • 7-102.11 - Corrected During Inspection Critical Working containers of cleaner are not properly labeled.
January 07, 2009Routine24Details / Comments
  • 3-202.11 - Critical Repeat Sandwich unit 60 degrees, vault 56-60 degrees, glass door 60 degrees.
  • 4-601.11 - Soiled hood filters on top of fryer soiled door of glass door unit, soiled top of gray unit, damaged gasket of gray unit.
  • 4-602.13 - Greasy side and floor by fryer.
  • 7-201.11 - Critical Fly trap stored on top of the microwave oven.
September 05, 2008Routine--Details / Comments
  • 3-202.11 - Critical Repeat Sliced tomatoes on sandwich unit 45, walk in refrigerator 48.
  • 3-304.14 - Wiping cloths improperly stored between use. Scattered wiping cloths in the kitchen.
  • 4-204.112 - There was no temperature measuring device located in the glass door (33).
  • 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: ice scoop.
  • 4-602.13 - Repeat The nonfood contact surface of the fryer, ice bin deflection plate had accumulations of grime and debris slimy ice bin deflection plate.
April 25, 2008Routine14Details / Comments
  • 3-302.12 - Unlabeled food containers.
  • 3-501.14 - Critical Improper cooling of steamed crabs
  • 3-501.17 - Critical The ready-to-eat (RTE) commercially processed luncheon meats in the refrigeration unit was not properly dated for disposition after opening.
  • 4-203.12 - The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the pepsi unit is not easily readable.
  • 4-602.12 - Repeat The (cavity, door seal) of the microwave oven is observed soiled.
  • 4-602.13 - The nonfood contact surface of the oven had accumulations of grime and debris.
  • 6-202.11 - Light bulb in prep room not shielded, coated, or otherwise shatter-resistent.
December 19, 2007Routine25Details / Comments
3-202.11 - Critical Vault 50 degrees.September 10, 2007Critical Procedures--Details / Comments
4-602.12 - The (cavity, door seal) of the microwave oven is observed soiled.April 25, 2007Routine01Details / Comments
No violation noted during this evaluation. January 22, 2007Routine00Details / Comments
  • 4-203.11 - The food temperature measuring device (degrees F)not accurate in ice bath 0 degrees vs 32..
  • 4-203.12 - The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the sandwich unit, and whirpool is not easily readable.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 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 bin deflection plates.
  • 6-202.11 - Infrared lamp in food prep area not protected against breakage by a shield.
December 08, 2006Routine05Details / Comments
  • 2-304.11 - Food employees wearing soiled clothing. Observed cook's apron in need of cleaning and/or replacing.
  • 3-303.12 - Unpackaged food stored in direct contact with undrained ice.
  • 3-501.16 - Critical Food stored in lolwboy unit and reach-in cold holding at improper temperatures.
  • 3-501.17 - Critical Repeat The prepared ready-to-eat (RTE) seafood in the refrigeration unit is not properly dated for disposition.
  • 4-204.112 - The temperature measuring device in the refrigeration units were not properly located in the warmest part of the unit.
  • 4-501.11 - Lowboy unit, reach-in and walk-in was observed in a state of disrepair and damaged. Light observed to be out under the hood. Observed equipment that is not going to be used and/or not broken stored in facility that needs to be removed.
  • 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: ice scoop tray in need of cleaning
  • 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: baffle vents, pepsi refrigerator, reach-in freezer, microwave (outside) and ice cream machine noted in need of cleaning.
  • 6-403.11 - Area designated for employee to eat, drink, and use tobacco is located so that it doesprotects food from contamination
  • 6-501.12 - Floors behind and under fryers and walk-in noted in need of deep cleaning.
August 02, 2006Routine27Details / Comments
  • 3-304.14 - Repeat Wiping cloths improperly stored between use. Observed dirty wiping cloths stored on handsink
  • 3-501.17 - Critical The prepared ready-to-eat (RTE) crabs in the refrigeration unit is not properly dated for disposition.
  • 4-204.112 - Repeat There was no temperature measuring device located in none of the refrigeration units except for the walk-in.
  • 4-501.12 - The cutting board used in the kitchen 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: refrigerators and freezers.
  • 6-501.11 - Light fixture is out under the ventilation hood.
  • 7-206.12 - Corrected During Inspection Critical Observed bait stations stored on countertops in the food establishment. Also observed fly paper stored over food prep area.
January 23, 2006Routine25Details / Comments
  • 2-303.11 - Employees wearing jewelry on their arms and hands while preparing food.
  • 3-302.11 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observe raw turkeys stores with seafood and seafood stored with vegetables.
  • 3-304.14 - Heavily soiled wiping cloths in use.
  • 3-501.16 - Critical Butter and other food in walk-in cold holding at improper temperatures. Walk-in observed at 52 F
  • 4-204.112 - Repeat There was no temperature measuring device located in the the 2 door lowboy unit..
  • 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: ice machine moldy, microwaves
  • 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: refrigerator gaskets, all freezers need to be defrosted.
  • 5-205.15 - Critical Observed leak in the piping under the handsink.
  • 6-301.11 - Soap was not provided at the hand washing lavatory in the back kitchen area
  • 6-301.12 - No disposable towels were provided a the hand washing lavatory in the back kitchen area.
October 05, 2005Routine36Details / Comments
  • 3-501.16 - Corrected During Inspection Critical The upright hot holding unit on the service line was hot holding food at improper temperatures. The deviled crabs in the hot hold unit were at 117 F.
  • 4-204.112 - There was no temperature measuring device located in the large grey freezer, whirlpool freezer, Pepsi cooler, or the lowboy refrigeration unit.
  • 5-205.11 - Corrected During Inspection Critical The handwashing facility located at the kitchen food prep area has utensils stored in the basin preventing easy handwashing for employees.
June 27, 2005Routine21Details / Comments
  • 4-501.11 - Lowboy door and floor area were observed in a state of disrepair and damaged.
  • 6-202.11 - Light bulb in back prep area not shielded, coated, or otherwise shatter-resistent.
April 01, 2005Routine02Details / Comments
  • 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: Ice machine.
  • 4-501.11 - Large chest freezer in back room, larger fryer was observed in a state of disrepair and damaged.
  • 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 5-501.113 - Outside refuse container was uncovered.
  • 5-501.114 - The refuse container used to store refuse/recycbles has no drain plug.
December 06, 2004Pre-Opening05Details / Comments

July 30, 2009 (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.
  • 2-402.11 - Employees observed working in the food service area without proper hair restraints.
    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.
  • 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.
  • 3-402.12 - No temperature records being kept
    Observe and record temperatures of food daily.
  • 3-501.16 (A) (2) - Corrected During Inspection Critical Food cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria. Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 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 some refrigeration.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-602.13 - The nonfood contact surface of the outside of cooking equipment 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 dishwashing area not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistent bulb.
  • 6-501.112 - Dead or trapped flies was found on the premises
    Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
  • 6-501.114 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 6-501.12 - Floors walls and ceiling in various areas 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.

January 27, 2009 (Routine)



Violations:
  • 4-204.112 - Repeat Air thermometer in pepsi unit broken/not working
    Replace.
  • 6-501.11 - Damaged walls of walk in refrigerator.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Violations noted 1/7/09 were corrected. Bleach/test strips.

January 07, 2009 (Routine)



Violations:
  • 3-202.11 - Critical Vault 45 degrees
    Keep all PFH at 41 degrees and below by keeping the refrigerator at 41 degrees and below.
  • 4-202.18 - Soiled hood dilters
    Clean.
  • 4-204.112 - Repeat There was no temperature measuring device located in the pepsi unit.
    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.
  • 4-602.13 - The nonfood contact surface of the soiled top of gray chest freezer 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 - Lamps over microwave are without covers.
    Place cover.
  • 7-102.11 - Corrected During Inspection Critical Working containers of cleaner 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.

September 05, 2008 (Routine)



Violations:
  • 3-202.11 - Critical Repeat Sandwich unit 60 degrees, vault 56-60 degrees, glass door 60 degrees.
    Keep all PHF in white unit in the back. Don't keep any PHF in theose units until they are fixed.
  • 4-601.11 - Soiled hood filters on top of fryer soiled door of glass door unit, soiled top of gray unit, damaged gasket of gray unit.
    Need to clean filters fro proper hood function clean surfaces, replace gasket..
  • 4-602.13 - Greasy side and floor by fryer.
    Clean.
  • 7-201.11 - Critical Fly trap stored on top of the microwave oven.
    Need to store away from food preparation areas.

April 25, 2008 (Routine)



Violations:
  • 3-202.11 - Critical Repeat Sliced tomatoes on sandwich unit 45, walk in refrigerator 48.
    Must be at 41 degrees and below. No TCS stored in the valt.
  • 3-304.14 - Wiping cloths improperly stored between use. Scattered wiping cloths in the kitchen.
    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 glass door (33).
    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.
  • 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: ice scoop.
    Clean and sanitize these surfaces for food contact.
  • 4-602.13 - Repeat The nonfood contact surface of the fryer, ice bin deflection plate had accumulations of grime and debris slimy ice bin deflection plate.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

December 19, 2007 (Routine)



Violations:
  • 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.
  • 3-501.14 - Critical Improper cooling of steamed crabs
    Steamed crab is a potentially hazardous food and it needs to cool down to 41 degrees in 4 hours or less.
  • 3-501.17 - Critical The ready-to-eat (RTE) commercially processed luncheon meats in the refrigeration unit was not properly dated for disposition after opening.
    Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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.
  • 4-203.12 - The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the pepsi unit is not easily readable.
    Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
  • 4-602.12 - Repeat 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.
  • 4-602.13 - The nonfood contact surface of the oven 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 - Light bulb in prep room not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistent bulb.

September 10, 2007 (Critical Procedures)



Violation: 3-202.11 - Critical Vault 50 degrees.
Repair unit to maintain temperature at 41 degrees and below.
Comments:
A Critical Proceedures Report is on file. Cooking is limited to customer's request. Only live crabs were stored in the vault. Their storage time is 3 days.

April 25, 2007 (Routine)



Violation: 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.
Comments:
The compressor of WIR is broken. Discussed with owner about proper cooling and reheating.

January 22, 2007 (Routine)

Comments:
Violations notes noted on 12/8/06 were corrected. RFPR

December 08, 2006 (Routine)



Violations:
  • 4-203.11 - The food temperature measuring device (degrees F)not accurate in ice bath 0 degrees vs 32..
    Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
  • 4-203.12 - The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the sandwich unit, and whirpool is not easily readable.
    Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 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 bin deflection plates.
    Maintain nonfood-contact surfaces of equipment clean.
  • 6-202.11 - Infrared lamp in food prep area not protected against breakage by a shield.
    Protect lamp against breakage by a shield surrounding and extending beyond the bulb so only the face of the bulb is exposed.

August 02, 2006 (Routine)



Violations:
  • 2-304.11 - Food employees wearing soiled clothing. Observed cook's apron in need of cleaning and/or replacing.
    Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
  • 3-303.12 - Unpackaged food stored in direct contact with undrained ice.
    Store unpackaged food in drained ice.
  • 3-501.16 - Critical Food stored in lolwboy unit and reach-in cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 3-501.17 - Critical Repeat The prepared ready-to-eat (RTE) seafood in the refrigeration 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.
  • 4-204.112 - The temperature measuring device in the refrigeration units were not properly located in the warmest part of the unit.
    Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
  • 4-501.11 - Lowboy unit, reach-in and walk-in was observed in a state of disrepair and damaged. Light observed to be out under the hood. Observed equipment that is not going to be used and/or not broken stored in facility that needs to be removed.
    Repair the refrigeration units 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: ice scoop tray in need of cleaning
    Clean and sanitize these surfaces for food contact.
  • 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: baffle vents, pepsi refrigerator, reach-in freezer, microwave (outside) and ice cream machine noted in need of cleaning.
    Maintain nonfood-contact surfaces of equipment clean.
  • 6-403.11 - Area designated for employee to eat, drink, and use tobacco is located so that it doesprotects food from contamination
    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
  • 6-501.12 - Floors behind and under fryers and walk-in noted in need of deep 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:
Manager needs to schedule the hood system and grease trap to be cleaned and organize back store area.

January 23, 2006 (Routine)



Violations:
  • 3-304.14 - Repeat Wiping cloths improperly stored between use. Observed dirty wiping cloths stored on handsink
    Ensure wiping cloths are stored in a chemical sanitizer at the proper concentration between use or in a seperate designated area for those that need cleaning.
  • 3-501.17 - Critical The prepared ready-to-eat (RTE) crabs in the refrigeration 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.
  • 4-204.112 - Repeat There was no temperature measuring device located in none of the refrigeration units except for the walk-in.
    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.
  • 4-501.12 - The cutting board used in the kitchen 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: refrigerators and freezers.
    Maintain nonfood-contact surfaces of equipment clean.
  • 6-501.11 - Light fixture is out under the ventilation hood.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 7-206.12 - Corrected During Inspection Critical Observed bait stations stored on countertops in the food establishment. Also observed fly paper stored over food prep area.
    Store covered bait stations in areas that will not contaminate food surfaces, utensils or single service items.

October 05, 2005 (Routine)



Violations:
  • 2-303.11 - Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 3-302.11 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observe raw turkeys stores with seafood and seafood stored with vegetables.
    Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • 3-304.14 - 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 Butter and other food in walk-in cold holding at improper temperatures. Walk-in observed at 52 F
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 4-204.112 - Repeat There was no temperature measuring device located in the the 2 door lowboy unit..
    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.
  • 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: ice machine moldy, microwaves
    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: refrigerator gaskets, all freezers need to be defrosted.
    Maintain nonfood-contact surfaces of equipment clean.
  • 5-205.15 - Critical Observed leak in the piping under the handsink.
    All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
  • 6-301.11 - Soap was not provided at the hand washing lavatory in the back kitchen area
    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.
  • 6-301.12 - No disposable towels were provided a the hand washing lavatory in the back kitchen area.
    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

June 27, 2005 (Routine)



Violations:
  • 3-501.16 - Corrected During Inspection Critical The upright hot holding unit on the service line was hot holding food at improper temperatures. The deviled crabs in the hot hold unit were at 117 F.
    Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria. Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
  • 4-204.112 - There was no temperature measuring device located in the large grey freezer, whirlpool freezer, Pepsi cooler, or the lowboy refrigeration unit.
    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.
  • 5-205.11 - Corrected During Inspection Critical The handwashing facility located at the kitchen food prep area has utensils stored in the basin preventing easy handwashing for employees.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the utensils hindering or preventing its use.

April 01, 2005 (Routine)



Violations:
  • 4-501.11 - Lowboy door and floor area were observed in a state of disrepair and damaged.
    Repair the lowboy 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 lowboy unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 6-202.11 - Light bulb in back prep area not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistent bulb.
Comments:
Install a splash guard at the handsink in the back prep area. All previous issues were addressed and corrected.

December 06, 2004 (Pre-Opening)



Violations:
  • 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: Ice machine.
    Clean and sanitize these surfaces for food contact..
  • 4-501.11 - Large chest freezer in back room, larger fryer was observed in a state of disrepair and damaged.
    Repair the above mentioned equipment 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 above mentioned equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 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/recycbles has no drain plug.
    Replace the drain plug to the refuse container.
Comments:
General cleaning of all equipment needed prior to opening.

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