Gourmet Gang, 621 Lynnhaven Parkway, Virginia Beach, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Gourmet Gang
Address: 621 Lynnhaven Parkway, Virginia Beach, Virginia
Phone: (757) 486-0900
Total inspections: 30
Last inspection: Jun 3, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

2310 - Corrected During Inspection Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.June 03, 2009Routine10Details / Comments
1730 - Corrected During Inspection Hollow handled scoop was observed in a state of repair and condition preventing effective maintenance and easy cleaning.October 22, 2008Routine01Details / Comments
2000 - Clean utensils were not observed stored in a position to allow air-drying.May 01, 2008Routine01Details / Comments
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.<200ppm.
  • 1730 - The food temperature measuring device was found out of calibration in the range of use.
October 25, 2007Routine12Details / Comments
No violation noted during this evaluation. August 01, 2007Routine00Details / Comments
  • 0160 - 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.
  • 0220 - Corrected During Inspection Critical Employees eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  • 2000 - Single service items observed unprotected from contamination. (cups
  • 3260 - Employees are not using the dressing rooms or lockers provided. Clothing and personal items on bottled drinks.
  • 3340 - Critical Container of spray chemical not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
April 19, 2007Routine32Details / Comments
0220 - Corrected During Inspection Critical In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.January 18, 2007Routine10Details / Comments
  • 0190 - Corrected During Inspection Food employee with ungloved artificial nails or fingernail decorations other than nail polish observed handling exposed food.
  • 0200 - Corrected During Inspection Employees wearing jewelry on their arms and hands while preparing food.
  • 3180 - Ceiling dusty in back kitchen area.
October 16, 2006Routine03Details / Comments
  • 0820 - Corrected During Inspection Critical Egg and corn both cold holding at improper temperatures.
  • 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
  • 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable temperature.
  • 1730 - The thermometer on the refrigerator is not in good repair and/ or not accurate in the range of use.
  • 3080 - Less than 20 foot candles of light was noted in the refrigerator
  • 3220 - Mops not hung up to air dry.
July 06, 2006Routine23Details / Comments
  • 0830 - Critical The prepared ready-to-eat (RTE) tuna,chicken salad and rice in the refrigeration unit is not properly dated for disposition.
  • 1320 - Corrected During Inspection The temperature measuring device in the prep cooler was not properly located in the warmest part of the unit.
April 19, 2006Routine11Details / Comments
  • 0060 - Critical Repeat The person in charge is not a certified food manager.
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine.
January 17, 2006Routine32Details / Comments
  • 0060 - Critical The person in charge is not food service manager certified.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 1320 - There was no temperature measuring device located in the reach-in cooler.
  • 1730 - The food temperature measuring device was found out of calibration in the range of use.
  • 2000 - Clean plastic ware were observed stored uncovered.
  • 2000 - Single service items observed unprotected from contamination.
October 12, 2005Routine--Details / Comments
  • 0060 - Critical The person in charge failed to show cfm certificate.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 1320 - There was no temperature measuring device located in the refrigerator.
  • 1750 - Manufacturer containers were observed reused for the storage of food.
  • 2280 - Critical There is no handwash lavatory at @LOCATION@, preventing routine handwashing by food workers.
  • 2310 - Critical The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
  • 2310 B - The handwash station at the front is being used as a dump station.
  • 3220 - Mops not hung up to air dry.
July 12, 2005Routine44Details / Comments
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 1320 - There was no temperature measuring device located in the reach-in cooler.
  • 2000 - Single service items observed unprotected from contamination.
  • 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
  • 2310 B - The handwash station at the kitchen is being used for purposes other than washing hands. use for storing kitchenware.
April 13, 2005Routine23Details / Comments
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 1320 - There was no temperature measuring device located in the reach-in cooler.
  • 2000 - Single service items observed unprotected from contamination.
  • 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
  • 2310 B - The handwash station at the kitchen is being used for purposes other than washing hands. use for storing kitchenware.
April 13, 2005Routine23Details / Comments
  • 0060 - Critical Repeat The person in charge failed to describe the relationship between the prevention of foodborne disease and employees personal hygiene. (no food service manager on duty.
  • 0240 - Employees observed working in the food service area without proper hair restraints. back hair not fully restrain, hanging at the back.
  • 0550 - In-use utensils improperly stored between use.
  • 0830 - Critical The prepared ready-to-eat (RTE) food (cheese) in the refrigeration unit is not properly dated for disposition.
  • 1320 - Repeat There was no temperature measuring device located in the reach-in cooler.
January 18, 2005Routine23Details / Comments
  • 0060 - Critical Repeat The person in charge failed to describe the relationship between the prevention of foodborne disease and employees personal hygiene. (no food service manager on duty.
  • 0240 - Employees observed working in the food service area without proper hair restraints. back hair not fully restrain, hanging at the back.
  • 0550 - In-use utensils improperly stored between use.
  • 0830 - Critical The prepared ready-to-eat (RTE) food (cheese) in the refrigeration unit is not properly dated for disposition.
  • 1320 - Repeat There was no temperature measuring device located in the reach-in cooler.
January 18, 2005Routine23Details / Comments
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 1730 - Scoop end cover was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  • 2000 - Repeat Single service items observed unprotected from contamination.
  • 0060 - Critical Repeat The person in charge failed to describe the relationship between the prevention of foodborne disease and employees personal hygiene. No certified food service manager on duty.
  • 1320 - Repeat There was no temperature measuring device located in the reach-in cooler..
  • 1780 - Critical Temperature measuring devices not maintained in contact with food held at proper temperature are observed soiled.
October 21, 2004Routine24Details / Comments
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 1730 - Scoop end cover was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  • 2000 - Repeat Single service items observed unprotected from contamination.
  • 0060 - Critical Repeat The person in charge failed to describe the relationship between the prevention of foodborne disease and employees personal hygiene. No certified food service manager on duty.
  • 1320 - Repeat There was no temperature measuring device located in the reach-in cooler..
  • 1780 - Critical Temperature measuring devices not maintained in contact with food held at proper temperature are observed soiled.
October 21, 2004Routine24Details / Comments
  • 2000 - Repeat Straws were observed stored uncovered.
  • 2000 - Repeat Boxed cup lids were found stored floor. CORRECTED
  • 0060 - Critical No certified food manager provided in the restaurant..
July 30, 2004Routine11Details / Comments
  • 2000 - Repeat Straws were observed stored uncovered.
  • 2000 - Repeat Boxed cup lids were found stored floor. CORRECTED
  • 0060 - Critical No certified food manager provided in the restaurant..
July 30, 2004Routine11Details / Comments
  • 0220 - Critical Drinking container stored in a manner that may contaminate food, food contact surfaces or utensils. CORRECTED
  • 1320 - There was no temperature measuring device located in the single door reach-in on prep line.
  • 2310 - Critical The handwashing facilities located at the back handsink and the front handsink are blocked, preventing access by employees for easy handwashing. CORRECTED
  • 3260 - Employees are not using the dressing rooms or lockers provided, helmet is stored on top of boxed foods. CORRECTED
  • 3180 - Floor throughout the kitchen noted in need of cleaning.
  • 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration, in the three compartment sink.
  • 3170 - Awing over the prep table is not competely coving the working counter.
April 22, 2004Routine34Details / Comments
  • 0220 - Critical Drinking container stored in a manner that may contaminate food, food contact surfaces or utensils. CORRECTED
  • 1320 - There was no temperature measuring device located in the single door reach-in on prep line.
  • 2310 - Critical The handwashing facilities located at the back handsink and the front handsink are blocked, preventing access by employees for easy handwashing. CORRECTED
  • 3260 - Employees are not using the dressing rooms or lockers provided, helmet is stored on top of boxed foods. CORRECTED
  • 3180 - Floor throughout the kitchen noted in need of cleaning.
  • 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration, in the three compartment sink.
  • 3170 - Awing over the prep table is not competely coving the working counter.
April 22, 2004Routine34Details / Comments
  • 1720 - The chemical sanitizer was too weak.
  • 2000 - Repeat Boxed plastic utensils were found stored on floor.
  • 1540 - Food scale was observed stored under sewer line.
  • 0470 - Critical Unwrapped or uncovered food in the make table is stored to close to the hand sink no splash guard. Owning over the prep reach-in refrigerator is too short to covered work space.
January 13, 2004Routine13Details / Comments
  • 1720 - The chemical sanitizer was too weak.
  • 2000 - Repeat Boxed plastic utensils were found stored on floor.
  • 1540 - Food scale was observed stored under sewer line.
  • 0470 - Critical Unwrapped or uncovered food in the make table is stored to close to the hand sink no splash guard. Owning over the prep reach-in refrigerator is too short to covered work space.
January 13, 2004Routine13Details / Comments
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 3490 - Head visors stored in such a way that they could contaminate condiments in the cabinet. CORRECTED
October 08, 2003Routine03Details / Comments
  • 0570 - Wiping cloths improperly stored between use.
  • 2000 - Repeat Single service items observed unprotected from contamination. coffee filters
  • 2870 - Awning over prep table is not completely covering table.
June 17, 2003Routine03Details / Comments
  • 0570 - Wiping cloths improperly stored between use.
  • 2000 - Repeat Single service items observed unprotected from contamination. coffee filters
  • 2870 - Awning over prep table is not completely covering table.
June 17, 2003Routine03Details / Comments
  • 2000 - Repeat Single service containers, coffee filters , coffee stirrer, cup lids and plastic wrap were observed stored unprotected .
  • 3260 - Employees are not using the dressing rooms or lockers provided. purse stored on top of boxed food
  • 1930 - Linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces. stored under pipe of three compartment sink on floor
February 26, 2003Routine03Details / Comments
  • 2000 - Repeat Single service containers, coffee filters , coffee stirrer, cup lids and plastic wrap were observed stored unprotected .
  • 3260 - Employees are not using the dressing rooms or lockers provided. purse stored on top of boxed food
  • 1930 - Linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces. stored under pipe of three compartment sink on floor
February 26, 2003Routine03Details / Comments

June 03, 2009 (Routine)



Violation: 2310 - Corrected During Inspection Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trash and other items preventing its use.
Comments:
Violation corrected.

October 22, 2008 (Routine)



Violation: 1730 - Corrected During Inspection Hollow handled scoop was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Discard, replace or repair the scoop to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
Comments:
Restaurant in very good sanitary condition!

May 01, 2008 (Routine)



Violation: 2000 - Clean utensils were not observed stored in a position to allow air-drying.
Store utensils in a self-draining position that allows air-drying.
Comments:
Restaurant in very good sanitary condition!

October 25, 2007 (Routine)



Violations:
  • 0240 - 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.
  • 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.<200ppm.
    Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
  • 1730 - The food temperature measuring device was found out of calibration in the range of use.
    Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
Comments:
Violations discussed for correction. Very good inspection! No potentially hazardous foods cooled and reheated or prepared from raw state at this location.

August 01, 2007 (Routine)

Comments:
No violations noted. Looks good.

April 19, 2007 (Routine)



Violations:
  • 0160 - 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.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0220 - Corrected During Inspection Critical Employees eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
    All employees who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
  • 2000 - Single service items observed unprotected from contamination. (cups
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 3260 - Employees are not using the dressing rooms or lockers provided. Clothing and personal items on bottled drinks.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
  • 3340 - Critical Container of spray chemical not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Advised critical violations require immediate correction. Please note that unless bacon is cooked "well done" and crisp, it must be treated as potentially hazardous food and kept at proper temperatures.

January 18, 2007 (Routine)



Violation: 0220 - Corrected During Inspection Critical In use 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.
Comments:
Critical violation corrected. Very good inspection.

October 16, 2006 (Routine)



Violations:
  • 0190 - Corrected During Inspection Food employee with ungloved artificial nails or fingernail decorations other than nail polish observed handling exposed food.
    Ensure all employees who wear artificial nails or fingernail decorations other than nail polish do not handle food.
  • 0200 - Corrected During Inspection 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.
  • 3180 - Ceiling dusty in back kitchen area.
    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:
No critical violations noted.

July 06, 2006 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical Egg and corn both cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
    Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
  • 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable temperature.
    Adjust the sanitizing solution to a minimum temperature of 75F.
  • 1730 - The thermometer on the refrigerator is not in good repair and/ or not accurate in the range of use.
    Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
  • 3080 - Less than 20 foot candles of light was noted in the refrigerator
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • 3220 - Mops not hung up to air dry.
    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.
Comments:
Violations discussed and or corrected during inspection.

April 19, 2006 (Routine)



Violations:
  • 0830 - Critical The prepared ready-to-eat (RTE) tuna,chicken salad and rice 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.
  • 1320 - Corrected During Inspection The temperature measuring device in the prep cooler was 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.
Comments:
Violations discussed and or corrected during inspection/certified food manager problem corrected.

January 17, 2006 (Routine)



Violations:
  • 0060 - Critical Repeat The person in charge is not a certified food manager.
    Ensure the designated person in charge (PIC) is a certified food manager.
  • 0200 - 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.
  • 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.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chemical test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine.
    Clean and sanitize these surfaces for food contact.
Comments:
Violations discussed and or corrected during inspection.

October 12, 2005 (Routine)



Violations:
  • 0060 - Critical The person in charge is not food service manager certified.
    Ensure the designated person in charge (PIC) is knowledgeable about food prevention and control. .
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1320 - There was no temperature measuring device located in the reach-in cooler.
    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.
  • 1730 - The food temperature measuring device was found out of calibration in the range of use.
    Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
  • 2000 - Clean plastic ware were observed stored uncovered.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
Comments:
Violations discussed for immediate correction.

July 12, 2005 (Routine)



Violations:
  • 0060 - Critical The person in charge failed to show cfm certificate.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food 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.
  • 1320 - There was no temperature measuring device located in the refrigerator.
    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.
  • 1750 - Manufacturer containers were observed reused for the storage of food.
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 2280 - Critical There is no handwash lavatory at @LOCATION@, preventing routine handwashing by food workers.
    Install an additional handwash lavatory at @LOCATION@ to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • 2310 - Critical The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the blocking equipment preventing its use.
  • 2310 B - The handwash station at the front is being used as a dump station.
    The handwash facility identified above is to be used for washing hands only
  • 3220 - Mops not hung up to air dry.
    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.
Comments:
Violations discussed and or corrected during inspection.

April 13, 2005 (Routine)



Violations:
  • 0830 - Critical The prepared ready-to-eat (RTE) food 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.
  • 1320 - There was no temperature measuring device located in the reach-in cooler.
    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.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
    Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • 2310 B - The handwash station at the kitchen is being used for purposes other than washing hands. use for storing kitchenware.
    The handwash facility identified above is to be used for washing hands only
Comments:
Violations discussed and or corrected during inspection.

April 13, 2005 (Routine)



Violations:
  • 0830 - Critical The prepared ready-to-eat (RTE) food 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.
  • 1320 - There was no temperature measuring device located in the reach-in cooler.
    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.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
    Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • 2310 B - The handwash station at the kitchen is being used for purposes other than washing hands. use for storing kitchenware.
    The handwash facility identified above is to be used for washing hands only
Comments:
Violations discussed and or corrected during inspection.

January 18, 2005 (Routine)



Violations:
  • 0060 - Critical Repeat The person in charge failed to describe the relationship between the prevention of foodborne disease and employees personal hygiene. (no food service manager on duty.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, and control
  • 0240 - Employees observed working in the food service area without proper hair restraints. back hair not fully restrain, hanging at the back.
    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.
  • 0550 - In-use utensils improperly stored between use.
    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.
  • 0830 - Critical The prepared ready-to-eat (RTE) food (cheese) 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.
  • 1320 - Repeat There was no temperature measuring device located in the reach-in cooler.
    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.
Comments:
Advised manager to contact health department for food class, notice of violations from previous violations was mailed, second notice was discussed. Violations discussed and or corrected. Food permit issued.

January 18, 2005 (Routine)



Violations:
  • 0060 - Critical Repeat The person in charge failed to describe the relationship between the prevention of foodborne disease and employees personal hygiene. (no food service manager on duty.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, and control
  • 0240 - Employees observed working in the food service area without proper hair restraints. back hair not fully restrain, hanging at the back.
    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.
  • 0550 - In-use utensils improperly stored between use.
    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.
  • 0830 - Critical The prepared ready-to-eat (RTE) food (cheese) 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.
  • 1320 - Repeat There was no temperature measuring device located in the reach-in cooler.
    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.
Comments:
Advised manager to contact health department for food class, notice of violations from previous violations was mailed, second notice was discussed. Violations discussed and or corrected. Food permit issued.

October 21, 2004 (Routine)



Violations:
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1730 - Scoop end cover was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
    Discard and replace the scoop to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 2000 - Repeat Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 0060 - Critical Repeat The person in charge failed to describe the relationship between the prevention of foodborne disease and employees personal hygiene. No certified food service manager on duty.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 1320 - Repeat There was no temperature measuring device located in the reach-in cooler..
    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.
  • 1780 - Critical Temperature measuring devices not maintained in contact with food held at proper temperature are observed soiled.
    Clean and sanitize temperature measuring device/probe when no longer in contact with food to prevent cross-contamination.
Comments:
Violations discussed with store manager/advised to call health department for the next cfm class/required one cfm on duty at all times.

October 21, 2004 (Routine)



Violations:
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1730 - Scoop end cover was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
    Discard and replace the scoop to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 2000 - Repeat Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 0060 - Critical Repeat The person in charge failed to describe the relationship between the prevention of foodborne disease and employees personal hygiene. No certified food service manager on duty.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 1320 - Repeat There was no temperature measuring device located in the reach-in cooler..
    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.
  • 1780 - Critical Temperature measuring devices not maintained in contact with food held at proper temperature are observed soiled.
    Clean and sanitize temperature measuring device/probe when no longer in contact with food to prevent cross-contamination.
Comments:
Violations discussed with store manager/advised to call health department for the next cfm class/required one cfm on duty at all times.

July 30, 2004 (Routine)



Violations:
  • 2000 - Repeat Straws were observed stored uncovered.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2000 - Repeat Boxed cup lids were found stored floor. CORRECTED
    Store single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 0060 - Critical No certified food manager provided in the restaurant..
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
Comments:
Violations discussed with PIC and corrected. Awing has being constructed over prep table.

July 30, 2004 (Routine)



Violations:
  • 2000 - Repeat Straws were observed stored uncovered.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2000 - Repeat Boxed cup lids were found stored floor. CORRECTED
    Store single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 0060 - Critical No certified food manager provided in the restaurant..
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
Comments:
Violations discussed with PIC and corrected. Awing has being constructed over prep table.

April 22, 2004 (Routine)



Violations:
  • 0220 - Critical Drinking container stored in a manner that may contaminate food, food contact surfaces or utensils. CORRECTED
    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.
  • 1320 - There was no temperature measuring device located in the single door reach-in on prep line.
    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.
  • 2310 - Critical The handwashing facilities located at the back handsink and the front handsink are blocked, preventing access by employees for easy handwashing. CORRECTED
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the gloves and the trash can preventing its use.
  • 3260 - Employees are not using the dressing rooms or lockers provided, helmet is stored on top of boxed foods. CORRECTED
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
  • 3180 - Floor throughout the kitchen 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.
  • 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration, in the three compartment sink.
    Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
  • 3170 - Awing over the prep table is not competely coving the working counter.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
All violations discussed with manager and or corrected.

April 22, 2004 (Routine)



Violations:
  • 0220 - Critical Drinking container stored in a manner that may contaminate food, food contact surfaces or utensils. CORRECTED
    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.
  • 1320 - There was no temperature measuring device located in the single door reach-in on prep line.
    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.
  • 2310 - Critical The handwashing facilities located at the back handsink and the front handsink are blocked, preventing access by employees for easy handwashing. CORRECTED
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the gloves and the trash can preventing its use.
  • 3260 - Employees are not using the dressing rooms or lockers provided, helmet is stored on top of boxed foods. CORRECTED
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
  • 3180 - Floor throughout the kitchen 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.
  • 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration, in the three compartment sink.
    Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
  • 3170 - Awing over the prep table is not competely coving the working counter.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
All violations discussed with manager and or corrected.

January 13, 2004 (Routine)



Violations:
  • 1720 - The chemical sanitizer was too weak.
    Obtain a chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 2000 - Repeat Boxed plastic utensils were found stored on floor.
    Store plastic containers in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 1540 - Food scale was observed stored under sewer line.
    Relocate this item to an area where it is not exposed to contamination. Cleaned and sanitized equipment, laundered linens, food, and single-service or single-use articles can not be located in locker rooms, toilet rooms, garbage rooms, mechanical rooms, under unshielded sewer lines, under leaking water lines, under open stairwells, or under other sources of contamination.
  • 0470 - Critical Unwrapped or uncovered food in the make table is stored to close to the hand sink no splash guard. Owning over the prep reach-in refrigerator is too short to covered work space.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
Comments:
All violations discussed with manager and or corrected. No certified manger registered for this facility. Sanitizer in the three compartment sink is 200 ppm.

January 13, 2004 (Routine)



Violations:
  • 1720 - The chemical sanitizer was too weak.
    Obtain a chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 2000 - Repeat Boxed plastic utensils were found stored on floor.
    Store plastic containers in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 1540 - Food scale was observed stored under sewer line.
    Relocate this item to an area where it is not exposed to contamination. Cleaned and sanitized equipment, laundered linens, food, and single-service or single-use articles can not be located in locker rooms, toilet rooms, garbage rooms, mechanical rooms, under unshielded sewer lines, under leaking water lines, under open stairwells, or under other sources of contamination.
  • 0470 - Critical Unwrapped or uncovered food in the make table is stored to close to the hand sink no splash guard. Owning over the prep reach-in refrigerator is too short to covered work space.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
Comments:
All violations discussed with manager and or corrected. No certified manger registered for this facility. Sanitizer in the three compartment sink is 200 ppm.

October 08, 2003 (Routine)



Violations:
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0240 - 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.
  • 3490 - Head visors stored in such a way that they could contaminate condiments in the cabinet. CORRECTED
    All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
Comments:
Violations discussed with manager and or corrected. No certified food manager in restaurant.

June 17, 2003 (Routine)



Violations:
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 2000 - Repeat Single service items observed unprotected from contamination. coffee filters
    Store single service items inverted, in plastic, or in an approved dispenser.
  • 2870 - Awning over prep table is not completely covering table.
    Must provide protections from over head contamination.
Comments:
All violations discussed with manager and or corrected. Sanitizer is 200 ppm. Manager will take manager's certification class.

June 17, 2003 (Routine)



Violations:
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 2000 - Repeat Single service items observed unprotected from contamination. coffee filters
    Store single service items inverted, in plastic, or in an approved dispenser.
  • 2870 - Awning over prep table is not completely covering table.
    Must provide protections from over head contamination.
Comments:
All violations discussed with manager and or corrected. Sanitizer is 200 ppm. Manager will take manager's certification class.

February 26, 2003 (Routine)



Violations:
  • 2000 - Repeat Single service containers, coffee filters , coffee stirrer, cup lids and plastic wrap were observed stored unprotected .
    Store items in the original protective package to protect from contamination until used.
  • 3260 - Employees are not using the dressing rooms or lockers provided. purse stored on top of boxed food
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
  • 1930 - Linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces. stored under pipe of three compartment sink on floor
    Store linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
Comments:
Hand sink has been installed in food prep area. Awning is not covering food prep table (will be repaired)

February 26, 2003 (Routine)



Violations:
  • 2000 - Repeat Single service containers, coffee filters , coffee stirrer, cup lids and plastic wrap were observed stored unprotected .
    Store items in the original protective package to protect from contamination until used.
  • 3260 - Employees are not using the dressing rooms or lockers provided. purse stored on top of boxed food
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
  • 1930 - Linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces. stored under pipe of three compartment sink on floor
    Store linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
Comments:
Hand sink has been installed in food prep area. Awning is not covering food prep table (will be repaired)

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