Harbour Inn Seafood, 7416 Williamson Rd, Roanoke, VA - Restaurant inspection findings and violations

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.



Business Info

Restaurant: Harbour Inn Seafood
Address: 7416 Williamson Rd, Roanoke, Virginia
Phone: (540) 563-0001
Total inspections: 11
Last inspection: Aug 7, 2008

Restaurant representatives - add corrected or new information about Harbour Inn Seafood, 7416 Williamson Rd, Roanoke, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. August 07, 2008Follow-up00-
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 1190 - The ambient (air/water) temperature measuring device (degrees C) located in the two door ref next to ice machine is not accurate.
  • 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read<°F>. To Correct:
  • 2640 - Dumpster needs c;leaning and the area around the dumper has debris and liquid waste.
  • 2730 - The refuse container used to store refuse/recyclables has no drain plug.
  • 3180 - Floors in the both walkin ref units noted in need of cleaning. (Clean and sanitize)
July 31, 2008Routine24Details / Comments
  • 0450 - Corrected During Inspection Critical Bottles of coffee stored in ice bin of ice machine.
  • 0820 - Corrected During Inspection Critical Prep ref unit at 55 degrees F.
  • 1100 - Cuttings boards rough and not able to be cleaned an sanitized.
  • 1770 A - Corrected During Inspection Critical Plastic section of ice machine bin had accumulation of debris.
October 30, 2007Routine31Details / Comments
No violation noted during this evaluation. October 10, 2006Follow-up00-
  • 0830 - Critical Ready to eat food not dated.
  • 0960 1 - Critical Food being stored in gray trash cans and bus containers.
  • 1770 A - Critical Ice bins not clean and coffee grounds on ice.
  • 2520 - Critical Threaded faucets with hoses not provided with backflow prevention devices.
September 19, 2006Routine40Details / Comments
  • 2020 - Unwrapped knives, forks, or spoons were stored in the kitchen with the food contact surface up.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. There is a fairly big opening under the rear entry door.
  • 3170 - Repeat The floor tiles in the kitchen area where most of the food preparations are done are in need of regrouting.
March 03, 2005Routine03Details / Comments
  • 0820 - Critical The salad dressings in the salad prep unit were cold holding at improper temperatures. All were above 50 degrees F.
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Styrafoam cups found on shelves in the waitress service area.
  • 0220 - Critical The @PERSONNEL@ is @PERSONNEL ACTION@ in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Packs of smokes were found in the food prep and waitress service area.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: 1. Hobart Slicer - flour and food residue present 2. Hobart Slicer - Standing water present
  • 3170 - The following areas in the physical structure are not maintained in good repair: 1. Floor tiles in the kitchen are in need of being regrouted. 2. Back wall behind the prep tables is missing tiles and some existing tiles are broken. 3. Ceiling light fixtures in the walk-in freezer are missing bulbs.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: 1. The prep tables and equipment sides in the old togo room. 2. The prep table at the back wall - top surface. 3. The lid and sides of the very large bulk storage containers have breading residue. 4. The handles of the very large bulk storage containers. 5. The exterior of the Hobart floor mixer. 6. The surface of the table holding the hot soup holding unit.
  • 3180 - The physical structure in the following locations were observed in need of cleaning: 1. Floor in the kitchen, especially in the dishwashing area and under some of the food prep tables. 2. The wall in the back behind the prep tables holding the Hobart slicers. 3. Where the grout is low between the floor tiles - food residue.
  • 3240 - Handwashing facilities are unclean and not maintained.
  • 3460 - Critical NyQuil was on a shelf in the waitress service area.
July 20, 2004Routine--Details / Comments
  • 3080 - Less than 10 foot candles of light was noted in the walk-in cooler. Some of the light bulbs were burned out and need to be replaced.
  • 2310 - Critical Using the handwashing sink for waste disposal. Used ice was observed in the sink bowl.
March 03, 2004Routine--Details / Comments
No violation noted during this evaluation. September 25, 2003Follow-up00Details / Comments
  • 1680 - The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165°F for a stationary rack single temperature machine. The thermostat read @TEMPERATURE@.
  • 3170 - The grout between floor tiles in areas in the kitchen, warewashing room and waitress area need to be regrouted.
  • 1800 - The large white poly bulk food storage container has food and soil residue on the lid and sides.
September 24, 2003Routine03Details / Comments
  • 1570 - The door gaskets on the walk-in cooler are damaged.
  • 3020 - Soap was not provided at one of the hand washing sinks in the kitchen.
  • 3030 - No disposable towels were provided at a hand washing sink in the kitchen.
April 29, 2003Routine03Details / Comments

July 31, 2008 (Routine)



Violations:
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 1190 - The ambient (air/water) temperature measuring device (degrees C) located in the two door ref next to ice machine is not accurate.
    Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
  • 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read<°F>. To Correct:
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
  • 2640 - Dumpster needs c;leaning and the area around the dumper has debris and liquid waste.
    Trade out dumpster for clean one and clean area around dumpster and keep clean.
  • 2730 - The refuse container used to store refuse/recyclables has no drain plug.
    Replace the drain plug to the refuse container.
  • 3180 - Floors in the both walkin ref units noted in need of cleaning. (Clean and sanitize)
    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.

October 30, 2007 (Routine)



Violations:
  • 0450 - Corrected During Inspection Critical Bottles of coffee stored in ice bin of ice machine.
    Nothing can be stored in ice bin that could contaminate ice.
  • 0820 - Corrected During Inspection Critical Prep ref unit at 55 degrees F.
    Repair unit to maintain 41 or less. PHF items removed and service man was repairing machine.
  • 1100 - Cuttings boards rough and not able to be cleaned an sanitized.
    Replace boards when damaged. Use only smooth and cleanable surfaces.
  • 1770 A - Corrected During Inspection Critical Plastic section of ice machine bin had accumulation of debris.
    Clean and sanitize often enough to prevent accumulation.
Comments:
Inspection done on 10-31-07 but computer would only allow 10-30-07 inspecton date to be entered.

September 19, 2006 (Routine)



Violations:
  • 0830 - Critical Ready to eat food not dated.
    Date all ready to eat foods that are stored longer than 24 hours.
  • 0960 1 - Critical Food being stored in gray trash cans and bus containers.
    All food must be stored in food grade containers.
  • 1770 A - Critical Ice bins not clean and coffee grounds on ice.
    Clean ice bins before filling and pull covers to protect ice.
  • 2520 - Critical Threaded faucets with hoses not provided with backflow prevention devices.
    Install vacuum breakers on threaded faucets.

March 03, 2005 (Routine)



Violations:
  • 2020 - Unwrapped knives, forks, or spoons were stored in the kitchen with the food contact surface up.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. There is a fairly big opening under the rear entry door.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3170 - Repeat The floor tiles in the kitchen area where most of the food preparations are done are in need of regrouting.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
The hot water during the sanitizing cycle in the dishwashing machine DID get hot enough to properly sanitize food and non-food contact surfaces. A thermolabel used to check the temperature turned black.

July 20, 2004 (Routine)



Violations:
  • 0820 - Critical The salad dressings in the salad prep unit were cold holding at improper temperatures. All were above 50 degrees F.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. All the products in the unit were discarded during the inspection.
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Styrafoam cups found on shelves in the waitress service area.
    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.
  • 0220 - Critical The @PERSONNEL@ is @PERSONNEL ACTION@ in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Packs of smokes were found in the food prep and waitress service area.
    All @PERSONNEL@ who are @PERSONNEL ACTION@ must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: 1. Hobart Slicer - flour and food residue present 2. Hobart Slicer - Standing water present
    Clean and sanitize these surfaces for food contact.
  • 3170 - The following areas in the physical structure are not maintained in good repair: 1. Floor tiles in the kitchen are in need of being regrouted. 2. Back wall behind the prep tables is missing tiles and some existing tiles are broken. 3. Ceiling light fixtures in the walk-in freezer are missing bulbs.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: 1. The prep tables and equipment sides in the old togo room. 2. The prep table at the back wall - top surface. 3. The lid and sides of the very large bulk storage containers have breading residue. 4. The handles of the very large bulk storage containers. 5. The exterior of the Hobart floor mixer. 6. The surface of the table holding the hot soup holding unit.
    Maintain nonfood-contact surfaces of equipment clean. Surfaces shall be cleaned of all food residue at the close of operations every day.
  • 3180 - The physical structure in the following locations were observed in need of cleaning: 1. Floor in the kitchen, especially in the dishwashing area and under some of the food prep tables. 2. The wall in the back behind the prep tables holding the Hobart slicers. 3. Where the grout is low between the floor tiles - food residue.
    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.
  • 3240 - Handwashing facilities are unclean and not maintained.
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 3460 - Critical NyQuil was on a shelf in the waitress service area.
    Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
Comments:
The floors in the kitchen need to be regrouted ASAP so they can be cleaned of soil and food residue. The grooves between the tiles hold the food residue.
Everything is to be cleaned and sanitized prior to closing at night. Food residue should not be left on the floor over night. That is an open invite to bugs.
Dirty utensils, kitchenware and equipment should not be left on the drainboard of the dishwasher over night. Everything needs to be washed. It would be okay
to allow washed items to air dry over night on a clean surface.
Employees can get very good plastic drink containers with tight fitting lids and straws from the various dollar stores. These would be okay.

March 03, 2004 (Routine)



Violations:
  • 3080 - Less than 10 foot candles of light was noted in the walk-in cooler. Some of the light bulbs were burned out and need to be replaced.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 2310 - Critical Using the handwashing sink for waste disposal. Used ice was observed in the sink bowl.
    Discontinue disposing waste in the handwashing sinks. The sinks are for hand washing only.
Comments:
I demonstrated to the kitchen workers how to mix a 100 ppm chlorine based sanitizing solution in a quart spray bottle. The bottles were labeled in English and Spanish. I instructed the workers to spray all stainless steel surfaces with the sanitizing solutions after food preparation tasks are finished and the surface is cleaned. All these surfaces are to be sprayed with the sanitizing solutions before leaving at night.
The hot water during the sanitizing cycle of the dishwasher DID get hot enough to properly sanitize food and nonfood contact surfaces.

September 25, 2003 (Follow-up)

Comments:
Recheck the hot water in the sanitizing cycle and wash cycle of the warewashing machine. The wash guage registered 159 degrees F and the final rinse (sanitizing) guage registered 170 degrees F. A heat sensitive Thermolable was used and it did turn black indicating the surface did get 160 degrees F and above.

September 24, 2003 (Routine)



Violations:
  • 1680 - The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165°F for a stationary rack single temperature machine. The thermostat read @TEMPERATURE@.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
  • 3170 - The grout between floor tiles in areas in the kitchen, warewashing room and waitress area need to be regrouted.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 1800 - The large white poly bulk food storage container has food and soil residue on the lid and sides.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
Comments:
Correction: A soap and paper towel dispenser was installed at the hand sink between the warewash room and potatoe prep room.

April 29, 2003 (Routine)



Violations:
  • 1570 - The door gaskets on the walk-in cooler are damaged.
    Replace the door gaskets in accordance with the manufacturer's specifications. Check other refrigeration and freezer units.
  • 3020 - Soap was not provided at one of the hand washing sinks in the kitchen.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 3030 - No disposable towels were provided at a hand washing sink in the kitchen.
    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
Comments:
Corrections from the previous inspection:
1. (220) No evidence that employees were using tabacco products in the storage room or kitchen.
2. (1750) Food grade containers were provided and they are not reusing single use mfg containers.
Hot water during the sanitizing cycle in the dishwasher did get hot enough to properly sanitize equipment and
utensil surfaces. Thermolabel is on the health dept. inspection copy.

Harbour Inn Seafood respresentatives - respond and add information
money

You can win $500 if you submit a qualified review to our sweepstakes!

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend Harbour Inn Seafood to others? (optional)
  
Add photo of Harbour Inn Seafood (optional)
Add more info about the restaurant»

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Sign in with Twitter
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Sweepstakes

Special limited-time promotion! Submit your review for a chance to win $500 in our sweepstakes!



Your email address (you will not be contacted unless you win, we do not sell your email address or send any spam):


Nearby restaurants:


Back to the top

Create your own business profile on city-data.com. It's completely free!

Jump to a detailed profile or search site with Google Custom Search
Business Search - 14 Million verified businesses
Search for: near: 

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.

Based on public records. Inadvertent errors are possible.
City-Data.com does not guarantee the accuracy or timeliness of any information on this site.  Use at your own risk.
Some parts © 2014 Advameg, Inc.