Dockside Restaurant, 34126 Battle Beach Rd., Franklin, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Dockside Restaurant
Address: 34126 Battle Beach Rd., Franklin, Virginia
Phone: (757) 569-1999
Total inspections: 2
Last inspection: May 14, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0470 - Corrected During Inspection Critical Raw soft shell crabs over cooked green beans in the walk in refrigerator, holding in a manner that may cause cross contamination.
  • 0830 - Critical The prepared ready-to-eat (RTE) foods, cheesecake, cheese, prime rib, in the refrigeration units are not properly dated for disposition.
  • 2890 - Light bulbs with sleeves and no end caps not shielded, coated, or otherwise shatter-resistant.
May 14, 2009Routine21Details / Comments
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0440 - Corrected During Inspection Critical The tags for the raw oysters are not available or are discarded immediately after the container is empty.
  • 0790 - Corrected During Inspection Improper methods used to thaw frozen fish sitting in bowl of water.
  • 1570 - The door gaskets to the walk in refrigerator and walk in freezer are in poor repair.
December 18, 2008Routine22Details / Comments

May 14, 2009 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Raw soft shell crabs over cooked green beans in the walk in refrigerator, holding in a manner that may cause cross contamination.
    Foods locations changed with raw below ready to eat foods.
  • 0830 - Critical The prepared ready-to-eat (RTE) foods, cheesecake, cheese, prime rib, in the refrigeration units are 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. 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.
  • 2890 - Light bulbs with sleeves and no end caps not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
Comments:
Overall excellent sanitation. Observed good handwashing, good food temperatures, sanitizer in place 100 parts per million Cl, clean organized facility. Noted good overall glove use with one staff member rinsing gloves off one time, discussed gloves always one time use, and change after task is done, washing hands between glove changes. Since last inspection, facility saving shellfish tags, and have placed a consumers advisory in menus (some adjustments needed - advisory on each page where needed, and reminders) discussed with manager. Facility still requires a small diameter stemmed thermometer for temperature checking small items such as shrimp etc.

December 18, 2008 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0440 - Corrected During Inspection Critical The tags for the raw oysters are not available or are discarded immediately after the container is empty.
    Discussed requirement to keep shellfish tags for a minimum of 90 days with the manager. A system to keep tags will be started immediately. Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied.
  • 0790 - Corrected During Inspection Improper methods used to thaw frozen fish sitting in bowl of water.
    Discussed correct thawing methods, fish bowl placed under cold running water. Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 1570 - The door gaskets to the walk in refrigerator and walk in freezer are in poor repair.
    Repair or replace the door gaskets in accordance with the manufacturer's specifications.
Comments:
Overall excellent sanitation. Observed good handwashing, good glove use, Cl sanitizer in place at 200 ppm, and dish machine sanitizer at 50 ppm, excellent facility cleanliness. Discussed the following with manager:
1) Wait staff do not normally wear gloves or use utensils when placing lemons on glassed, ensure that a utensil or gloves are used to prevent bare hand contact (did not observe placing lemons on glasses).
2) Correct cooling times and temperatures and suggestions for different cooling options. Take food temperatures to ensure proper cooling.
3) Shellfish tags required to be kept for 90 days due time from incubation period to diagnosis of Hepatitis A.
4) Facility offers raw oysters on the menu, CLOSELY read all information on for shellfish received. Shellfish harvested from areas where Vibrio parahaemolyticus disease transmission may occur are sold and come with a statement, "For Cooking Only".
5) Discussed Employee Health Policy, facility with written policy in place, but need updated staff training, review of symptoms and 5 reportable diseases.

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