Chic-A-Sea #201, 1417 W Pembroke Ave., Hampton, VA 23661 - Fast Food Restaurant inspection findings and violations



Business Info

Restaurant: Chic-A-Sea #201
Address: 1417 W Pembroke Ave., Hampton, VA 23661
Type: Fast Food Restaurant
Phone: 757 722-2728
Total inspections: 13
Last inspection: 11/19/2015

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Inspection findings

Inspection date

Type

All food temperatures taken were internal unless otherwise noted.
  • Hair Restraints - Effectiveness (repeated violation)
    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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Gizzards 50 *F cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Lighting, Intensity
    Observation: Two set of lights not working in food preparation area.
    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 (repeated violation)
    Observation: Mops 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.
11/19/2015Routine
All food temperatures taken were internal unless otherwise noted.
  • Hair Restraints - Effectiveness
    Observation: Employee observed working in the food service area without 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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Big chic and chicken wings were cold holding at improper temperatures.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The prepared ready-to-eat (RTE) chicken wings in the refrigeration unit were 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.
  • Sanitizing Solutions, Testing Devices
    Observation: Missing a properly working ( chlorine ) test kit in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: Duct tape was used to repair a wall vent, a condition that prevents necessary maintenance and easy cleaning.
    Correction: Repair the wall vent to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability
  • Non-Food Contact Surfaces (repeated violation)
    Observation: The nonfood contact surface of the can opener 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.
  • Physical Facilities in Good Repair (repeated violation)
    Observation: The following physical structures were not maintained in good repair:
    >>Backroom exit door had rusted out in several places. Reseal.

    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
03/16/2015Routine
All food temperatures taken are internal unless otherwise noted.
  • Food Storage Containers - Identified with Common Name of Food
    Observation: Unlabeled filer powder container
    Correction: Label working containers with the common name of its contents. 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.
  • Utensils - In-Use - Between-Use Storage
    Observation: Dispensing utensils without handles used .
    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.
  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
    Observation: Cloth was used as a liner around the steam bath,was 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.
  • Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
    Observation: The handsink adjacent to wall by the three compartment sink was not sealed to adjoining equipment or walls.
    Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior of reach-in unit
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Equipment - Cooking and Baking Equipment
    Observation: The cavity of the microwave oven was observed soiled.
    Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
  • Non-Food Contact Surfaces (repeated violation)
    Observation: The nonfood contact surface of the following equipment had accumulations of grime and debris:
    >>Tops of food containers
    >>Storage shelves are soiled
    >>Old labels on food containers

    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: The food-contact surfaces of the following equipment were not observed sanitized: Colander and other food equipment were not sanitized after washing in the three compartment sink.
    Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at the mens restroom.
    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
  • Physical Facilities in Good Repair (repeated violation)
    Observation: The following equipment was not maintained in good repair:
    >>Hole in the wall dajacent to theice machine .
    >>Floors are damaged in few areas.
    >>Ceiling tiles damaged in few areas.

    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Mops - Drying Mops (corrected on site)
    Observation: Mops 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.
08/01/2014Routine
All temperatures are internal unless noted.
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Employee observed touching roll with bare hand .
    Correction: Use suitable utensils such as tongs or deli paper or wash hands and put on single use gloves to handle ready to eat food.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Several containers of chicken on drainboard of three compartment sink cold holding at improper temperatures (49-65*).
    Correction: Corrected by implementing time as a control and labelilng chicken with time removed from refrigeration. Advised any chicken remaining 4 hours within in the labeled time shall be discarded.
  • Temperature Measuring Devices
    Observation: Missing thermometer in hot case.
    Correction: Provide thermometers in all refrigeration units
  • Temperature - Food Temperature Measuring Devices - Provided
    Observation: Tip sensitve thermometer not provided.
    Correction: Provide a tip-sensitive or digital food thermometer to measure the internal temperatures of thin-massed, patty-like foods.
  • Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
    Observation: 1) Three compartment sink is not sealed to wall.
    2) Hand sink not sealed to the wall.

    Correction: Seal the sinks to walls.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Reach-in refrigerator door gasket is torn.

    Correction: Repair or Replace
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surfaces of the reach-in freezer door handles are not clean.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Lighting, Intensity (repeated violation)
    Observation: Lighting is insufficient in kitchen (bulbs burned out/not operational).
    Correction: Restore lighting to operation.
  • Physical Facilities in Good Repair (repeated violation)
    Observation: The physical structures are not maintained in good repair:
    1) Wall is damaged by the ice machine.
    2) Holes in the wall by the fire extinguisher.
    3) Floor tiles below fryer are in poor repair.
    4) Holes in the wall by soda machine.
    5) Back door is in poor repair
    6) Ceiling tile is popping out above overflow air
    7) Cove molding is loose behind fryers and at back hall.
    8) Ceiling tile is missing above Vent.Hood.

    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: The physical structures are not clean:
    1) wall below three compartment sink
    2) floor below soda dispenser

    Correction: Clean.
09/10/2013Routine
All temperatures are internal unless otherwise noted.
Reminder CFM is going to be expired by next inspection, make sure to renew.

  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
    Observation: following issues observed
    >>duck tape on hot hold
    >>tongs stored on cloth towels

    Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
    Observation: following sinks seal/caulking in need of repair
    >>3-vat sink
    >>kitchen handsink

    Correction: repair
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: following in need of repair
    >>racks rusted/peeling 3-vat True fridge
    >>counter under hot hold unit

    Correction: repair
  • Equipment - Cutting Surfaces (repeated violation)
    Observation: Multiple cutting boards heavily scored/scratched.
    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 (repeated violation)
    Observation: following in need of cleaning
    >>can opener
    >>3 door fridge with raw chicken base

    Correction: clean
  • Lighting, Intensity (repeated violation)
    Observation: lights out following locations
    >>3 door True fridge
    >>multiple ceiling lights throughout facility

    Correction: repair/replace
  • Physical Facilities in Good Repair (repeated violation)
    Observation: following in need of repair
    >>holes in wall above mirror women's rest-room
    >>floor tiles heavily stained under mopsink
    >>light shield cracked back storage
    >>ceiling tiles missing hood
    >>holes wall behind soda box
    >>coving missing under 3-vat sink
    >>holes in wall above mopsink
    >>wall behind ice machine
    >>multiple ceiling tiles water damaged throughout facility
    >>coving missing men's rest-room

    Correction: repair
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: following in need of cleaning
    >>wall/floor around soda dispenser
    >>wall/floor around soda boxes

    Correction: clean
02/12/2013Routine
All temperatures are internal unless otherwise noted.
2013 health permit issued at time of inspection, also went over back of permit with operator.

  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
    Observation: Tongs stored on towels on top of deep fryers.
    Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • Equipment - Fixed Equipment, Spacing or Sealing
    Observation: Seal/caulking 3-vat sink missing.
    Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: Racks rusted/peeling 3-vat True fridge.
    Correction: repair
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: knives behind canned goods stored dirty
    Correction: Clean and sanitize these surfaces for food contact.
  • Lighting, Intensity (repeated violation)
    Observation: Multiple ceiling lights out throughout facility.
    Correction: repair/replace
  • Physical Facilities in Good Repair (repeated violation)
    Observation: following in need of repair
    >>coving missing men's rest-room
    >>multiple ceiling tiles water damaged throughout facility
    >>wall rusted behind water boiler
    >>wall behind ice machine
    >>holes in wall above mopsink
    >>coving missing under 3-vat sink

    Correction: repair
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: following in need of cleaning
    >>wall/floor behind soda dispenser

    Correction: clean
  • Mops - Drying Mops (repeated violation)
    Observation: Mops 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.
11/02/2012Routine
All temperatures are internal unless otherwise noted.
  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
    Observation: tongs stored on towel deep fryer.
    Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: following in need of repair
    >>door handle broke men's rest-room
    >>racks peeling 3 door fridge with chicken
    >>knob missing hot hold cabinet

    Correction: repair
  • Equipment - Cutting Surfaces
    Observation: Multiple cutting boards damaged/heavily scored.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Equipment and Utensils - Good Repair and Calibration
    Observation: Multiple plastic lids cracked.
    Correction: Discard, replace or repair
  • Non-Food Contact Surfaces (repeated violation)
    Observation: following in need of cleaning
    >>can opener blade dirty
    >>fan front of soda boxes

    Correction: clean
  • Equipment and Utensils, Air-Drying Required (repeated violation)
    Observation: Plastic food containers were found stacked while 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.
  • Plumbing System Maintained in Good Repair
    Observation: following sinks are slow draining
    >>mopsink
    >>handsink men's rest-room

    Correction: Plumbing systems and components shall be maintained in good repair.
  • Lighting, Intensity (repeated violation)
    Observation: Lights out back storage room.
    Correction: repair/replace
  • Physical Facilities in Good Repair (repeated violation)
    Observation: following in need of repair
    >>multiple ceiling tiles water damaged dry storage
    >>base of wall behind broiler rusted
    >>coving loose under 3-vat
    >>holes in wall behind soda boxes

    Correction: repair
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: following in need of cleaning
    >>hood filter above microwave

    Correction: clean
  • Mops - Drying Mops (repeated violation)
    Observation: Mops 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.
  • Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
    Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
    Correction: 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.
07/23/2012Routine
All temperatures are internal unless otherwise noted.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
    Observation: Chicken "119-125" hot holding at improper temperatures.
    Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
    Observation: Tongs observed stored on cloth towel.
    Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: following in need of repair
    >>racks peeling/rusted 3 door fridge
    >>dial missing hot hold cabinet
    >>can opener base rusted
    >>wood cabinet right of soda fountain damaged

    Correction: Repair
  • Non-Food Contact Surfaces
    Observation: Racks with clean dishes dirty.
    Correction: clean
  • Equipment and Utensils, Air-Drying Required
    Observation: Multiple plastic containers were found stacked while 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.
  • Plumbing System Maintained in Good Repair
    Observation: Faucet on 3-vat leaking.
    Correction: Repair and maintain all plumbing components and fixtures.
  • Lighting, Intensity (repeated violation)
    Observation: Multiple lights throughout the facility are out or not working.
    Correction: repair/replace
  • Physical Facilities in Good Repair (repeated violation)
    Observation: following in need of repair
    >>holes in wall by back handsink
    >>multiple floor tiles heavily stained throughout facility
    >>wall damaged behind handsink kitchen
    >>wall damaged behind ice machine
    >>wall damaged under vent back room by clean dish rack
    >>ceiling tiles water damaged back room

    Correction: repair
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: following in need of cleaning
    >>floor under soda fountain
    >>wall under soda fountain

    Correction: clean
  • Mops - Drying Mops (repeated violation)
    Observation: Mops 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.
  • Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
    Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
    Correction: 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.
04/25/2012Routine
All temperatures are internal unless otherwise noted.
2012 health permit issued at time of inspection review, also went over back of permit with operator.

  • Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
    Observation: Chicken "115" hot holding at improper temperatures.
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
    Observation: Tongs observed stored of cloth towel.
    Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: following in need of repair
    >>wood cabinet right of soda fountain damaged
    >>3 door true fridge gaskets torn
    >>can opener base rusted

    Correction: Repair
  • Lighting, Intensity (repeated violation)
    Observation: Light out back room.
    Correction: repair/replace
  • Physical Facilities in Good Repair (repeated violation)
    Observation: following in need of repair
    >>multiple floor tiles heavily stained
    >>ceiling tile missing over 3-vat
    >>wall damaged behind handsink kitchen
    >>wall damaged behind ice machine
    >>wall damaged under vent back room by clean dish rack
    >>light shield cracked back storage
    >>ceiling tiles water damaged back

    Correction: repair
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: following in need of cleaning
    >>wall behind 3-vat
    >>floor under soda fountain

    Correction: clean
  • Mops - Drying Mops (repeated violation)
    Observation: Mops 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.
  • Premises - Maintaining Premises - Unnecessary Items and Litter
    Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
    Correction: 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.
12/21/2011Routine
All temperatures are internal unless otherwise noted.
  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
    Observation: Tongs stored on towels under small deep fryers.
    Correction: Store utensils on a surface that is smooth and easily cleanable.
  • Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
    Observation: following sinks in need of seal/caulking repair
    >>back handsink

    Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: following in need of repair
    >>shelving with steam table end caps missing
    >>wood counter with hot hold unit ends damaged
    >>multiple racks peeling/rusted, left of reach-in freezer
    >>racks rusted 3 door across from 3-vat
    >>exterior of back sink corroded
    >>ice machine lid broken
    >>gasket 3 door refrigeration unit torn across from 3-vat
    >>door knob missing men's rest--room
    >>racks with soda boxes rusted
    >>can opener base rusted

    Correction: Repair
  • Equipment - Cutting Surfaces (repeated violation)
    Observation: White cutting board dry storage heavily scratched 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
    Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Ice scoop
    Correction: Clean and sanitize these surfaces for food contact.
  • Non-Food Contact Surfaces (repeated violation)
    Observation: following in need of cleaning
    >>top of ice machine
    >>several gaskets on both refrigeration and freezer units
    >>clean dish shelving
    >>can opener
    >>multiple pieces of equipment stored left of reach-in freezer
    >>large fan back room dirty
    >>inside base left side rusted 3 door

    Correction: Clean
  • Lighting, Intensity (repeated violation)
    Observation: Lights out in the following areas
    >>lights out back storage room
    >>light out in 3 door refrigeration unit

    Correction: repair/replace
  • Physical Facilities in Good Repair (repeated violation)
    Observation: following in need of repair
    >>hole wall upper right side from light rest-room
    >>hole wall behind ice machine
    >>holes wall left of soda dispenser
    >>wall base rusted left of water heater
    >>holes in wall with fire suppression
    >>several ceiling tiles back storage room water damaged
    >>floor stained under ice machine

    Correction: repair
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: following in need of cleaning
    >>hood vent over microwave
    >>floor under 3-vat
    >>wall behind fryers
    >>floor below refrigeration and freezer units
    >>wall behind ice machine
    >>floor behind ice machine
    >>under tables back dry storage room
    >>wall sink back room

    Correction: clean
  • Mops - Drying Mops (repeated violation)
    Observation: Mops 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.
08/31/2011Routine
All temperatures are internal unless otherwise noted.
  • Utensils - In-Use - Between-Use Storage
    Observation: Dispensing utensils used for the sugar improperly stored between uses.
    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.
  • Critical: Food - Potentially Hazardous Food - Hot Holding*
    Observation: Chicken hot holding between 128-130 not at approved temperature.
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
  • Food Contact Surfaces - Cleanability*
    Observation: Metal ice scoop cracked.
    Correction: replace
  • Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
    Observation: following sinks in need of seal/caulking repair
    >>back handsink
    >>front handsink

    Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: following in need of repair
    >>dials on front of hot hold cabinet missing
    >>can opener rusted
    >>racks with soda boxes rusted
    >>door knob missing men's rest-room
    >>gasket 3 door refrigeration units shelves damaged/rusted
    >>ice machine lid broken
    >>front prep table rusted
    >>exterior of back sink corroded
    >>door hot hold unit cracked
    >>racks rusted 3 door

    Correction: repair
  • Equipment - Cutting Surfaces
    Observation: White cutting board dry storage heavily scratched scored.
    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 (repeated violation)
    Observation: following in need of cleaning
    >>top of ice machine
    >>surface of back handsink faucet
    >>several gaskets on both refrigeration and freezer units
    >>racks with clean dishes
    >>old labels plastic containers
    >>can opener

    Correction: Clean
  • Lighting, Intensity (repeated violation)
    Observation: lights out in the following areas
    >>lights out back storage room
    >>light out in 3 door refrigeration unit

    Correction: repair/replace
  • Physical Facilities in Good Repair (repeated violation)
    Observation: following in need of repair
    >>coving under front handsink
    >>floor stained under ice machine
    >>coving damaged under 3-vat
    >>several ceiling tiles back storage room water damaged
    >>holes in wall with fire suppression
    >>floor tile cracked under large fryers
    >>floor tile damaged front of 3-vat
    >>wall peeling by seal of front handsink
    >>wall base rusted behind

    Correction: repair
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: following in need cleaning
    >>floor under 3-vat
    >>wall behind the fryers
    >>floor below refrigeration and freezer units
    >>wall behind ice machine
    >>floor behind ice machine
    >>under tables back dry storage room
    >>wall sink back room

    Correction: clean
  • Mops - Drying Mops (repeated violation)
    Observation: Mops 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.
04/08/2011Routine
All temperatures are internal unless otherwise noted.
2011 health permit issued at time of inspection review, also went over back of permit with operator.

  • Utensils - In-Use - Between-Use Storage
    Observation: Dispensing utensils improperly stored between uses. Dispenser for sugar observed store with handle in food.
    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.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Coleslaw "43" and chicken "43" cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The prepared ready-to-eat (RTE) coleslaw, beans, and mac and cheese 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.
  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
    Observation: In use tongs stored on cloth towels when not in use.
    Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • Temperature Measuring Devices (repeated violation)
    Observation: There was no temperature measuring device located in the mini refrigeration unit by soda boxes.
    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.
  • Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
    Observation: The person in charge could not provide a food temperature measuring device.
    Correction: Obtain at least one food temperature measuring device so employees can properly monitor food temperatures. A digital thermometer will met requirement.
  • Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
    Observation: following sinks in need of seal/caulking repair
    >>back handsink
    >>front handsink

    Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: following in need of repair
    >>dials on front of hot hold cabinet "missing"
    >>can opener rusted
    >>rack with soda boxes rusted
    >>leg 3-vat corroded
    >>door knob missing men's rest-room
    >>gasket 3 door refrigeration units shelves damaged/rusted
    >>ice machine lid broken
    >>front prep table rusted
    >>exterior of back sink corroded

    Correction: Repair
  • Equipment and Utensils - Good Repair and Calibration
    Observation: Black handled knife, handle peeling.
    Correction: Discard, replace or repair
  • Equipment - Cooking and Baking Equipment (repeated violation)
    Observation: The cavity of the microwave oven is observed soiled.
    Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
  • Non-Food Contact Surfaces (repeated violation)
    Observation: following in need of cleaning
    >>top of ice machine
    >>surface of back handsink faucet
    >>counter with Hi-C drinks
    >>hood system
    >>several gaskets on both refrigeration and freezer units
    >>exterior of fryers
    >>racks with clean dishes

    Correction: Clean
  • Lighting, Intensity (repeated violation)
    Observation: lights out in the following areas
    >>lights out back storage room
    >>light out in 3 door refrigeration unit

    Correction: repair/replace
  • Physical Facilities in Good Repair
    Observation: following in need of repair
    >>coving under front handsink
    >>floor stained under ice machine
    >>coving damaged under 3-vat
    >>several ceiling tiles back storage room water damaged
    >>w holes in walls with fire suppression
    >>floor tile cracked under large fryers
    >>floor tile damaged front of 3-vat
    >>wall peeling by seal of front handsink

    Correction: repair
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: following in need of cleaning
    >>floor under 3-vat
    >>wall behind the fryers
    >>floor below fryers
    >>floor below refrigeration and freezer units
    >>wall behind ice machine
    >>floor behind ice machine
    >>under tables back dry storage room
    >>wall sink back room
    >>floor left of soda fountain
    >>floor under soda boxes

    Correction: clean
  • Mops - Drying Mops (repeated violation)
    Observation: Mops 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.
12/07/2010Routine
All temperatures are internal unless otherwise noted.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment.

  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
    Observation: In use tongs stored on cloth towels when not in use.
    Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • Temperature Measuring Devices (repeated violation)
    Observation: There was no temperature measuring device located in the mini refrigeration unit by front service counter.
    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.
  • Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
    Observation: The person in charge could not provide a 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. A digital thermometer will met requirement.
  • Equipment - Fixed Equipment, Spacing or Sealing
    Observation: Seal/caulking on front handsink damaged.
    Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • Equipment - Good Repair and Proper Adjustment
    Observation: following in need of repair
    >>dials on front of hot hold cabinet "missing"
    >>leg 3-vat corroded
    >>door knob missing men's rest-room
    >>gasket 3 door by 3-vat torn "true fridge"
    >>prep table legs in the back are rusted
    >>both 3 door refrigeration units shelves damaged/rusted
    >>ice machine lid broken
    >>front prep table rusted
    >>exterior of back sink corroded

    Correction: Repair
  • Equipment - Cooking and Baking Equipment
    Observation: The cavity of the microwave oven is observed soiled.
    Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
  • Non-Food Contact Surfaces
    Observation: following in need of cleaning
    >>top of ice machine
    >>several gaskets on both refrigeration and freezer units
    >>exterior of fryers
    >>large metal fan cage dirty
    >>can opener
    >>rack with clean dishes

    Correction: Clean
  • Lighting, Intensity (repeated violation)
    Observation: Light out in 3 door refrigeration unit.
    Correction: replace
  • Physical Facilities in Good Repair (repeated violation)
    Observation: following in need of repair
    >>coving under front handsink loose
    >>floor stained under ice machine
    >>coving damaged under 3-vat
    >>several ceiling tiles back water damaged
    >>2 holes in walls with fire suppression
    >>floor tile cracked under large fryers
    >>back floor tiles heavily stained

    Correction: repair
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: following in need of cleaning
    >>water pool on floor left of soda fountain
    >>floor under 3-vat
    >>wall behind the fryers
    >>floor below fryers
    >>floor below refrigeration and freezer units
    >>wall behind ice machine

    Correction: Clean
  • Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
    Observation: Intake and exhaust air ducts are not being cleaned
    Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
  • Mops - Drying Mops (repeated violation)
    Observation: Mops 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.
  • Pests - Controlling Pests* (repeated violation)
    Observation: Premises are not being routinely inspected for evidence of pests. Mouse droppings found in back storage area by electrical boxes.
    Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
08/05/2010Routine

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