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Restaurant: Logan's Roadhouse
Address: 1020 N Military Hwy, Norfolk, Virginia
Total inspections: 7
Last inspection: Jul 21, 2009
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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- 4-501.11 - A refrigerator was observed in a state of disrepair and damaged.
- 4-903.11 - Plates and bowls throughout the facility were found stored uncovered.
- 5-205.11 - Critical The handwashing facility located in the bread making area, next to the dishwashing area and in the bar is blocked, preventing access by employees for easy handwashing.
- 6-301.11 - Soap was not provided at the hand washing lavatory in the bar area.
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July 21, 2009 | Routine | 1 | 3 | Details / Comments |
- 3-501.16 - Corrected During Inspection Critical Repeat steak cold holding at improper temperatures.
- 4-501.11 - The door gasket of the delfield salad prep unit is (missing, damaged).
- 4-601.11 - Observed accumulations of grime and debris on the following food and nonfood contact surfaces: meat slicer, potato oven, and delfield gasket.
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February 05, 2009 | Routine | 1 | 2 | Details / Comments |
- 3-501.17 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) in the walk-in refrigeration unit is not properly dated for disposition.
- 4-501.11 - The door gasket of the reach-ins is damaged.
- 7-102.11 - Corrected During Inspection Critical Working containers of HAZARDOUS Cleaning Products are not properly labeled.
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February 05, 2008 | Routine | 2 | 1 | Details / Comments |
- 3-302.15 - Vegetables not washed before being offered for sale or service. Tomatoes and Potatoes were no being washed before cutting.
- 3-501.16 - Critical Repeat Chopped tomatoes cold holding at improper temperatures. 47-56f degrees. Voluntary discarded.
- 3-501.17 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.Observed left over salads, meats, desserts not covered or dated.
- 4-302.12 - The certified food manager could not provide a food temperature measuring device.
- 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: Cook knives handing on knife rack.Plates and soup cups were stored with grime and food particles.Preperation tables had grime on storage shelves.Plate storage area needs cleaning.
- 4-602.11 - Critical Surfaces of bar was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.Soda dispenser and holster had an accumliation of grime and mold.
- 4-602.13 - The nonfood contact surface of the warming holding box had accumulations of grime and debris. Door Gaskets have accumilation of dirt and grime.Bar blenders had an accumliation of grime and mold.
- 4-903.11 - Clean glasses were not observed stored in a position to allow air-drying. Bar glasses were stacked on top of each other.
- 5-501.113 - Outside refuse container was uncovered.Dumpster lid and doors were left open. Dirty linens in trash bag stored in refuse area.
- 6-501.18 - Handwashing facilities are unclean and not maintained. Hand sink being used food dump sink.
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December 04, 2007 | Routine | 3 | 7 | Details / Comments |
- 2-102.11 a.18.1-17 II - Critical Repeat A food service employees were working in the food service establishment without having a valid food service card.(Special food handler's class set up for this month)
- 4-601.11 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: many pans on clean pan storage shelf above the three compartment sink were found to had food debris on them(removed for rewashing at dishwashing area)5/1 still some pans on clean storage rack found with food debris on them. Removed for recleaning. Discussed with dishwasher and will monitor more closing as well as the managers.)
- 4-901.11 - Repeat Pans were found stacked while wet after cleaning and chemical sanitization.
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April 17, 2007 | Follow-up | 2 | 1 | Details / Comments |
- 2-102.11 a.18.1-17 II - Critical A food service employees were working in the food service establishment without having a valid food service card.
- 2-402.11 - Corrected During Inspection Employee observed working in the food service area without proper hair restraints.
- 3-101.11 - Corrected During Inspection Critical Sliced cheese unsound.(voluntarily discarded)
- 3-302.12 - Unlabeled food containers.
- 3-304.14 - Corrected During Inspection No concentration of sanitizer in wiping cloth solutions in vegetable prep area.
- 3-304.15 - Single-use gloves while worn during multi-tasked food preparation.
- 3-501.16 - Critical Grilled ckicken 115'F hot holding at improper temperatures.
- 4-202.11 - The food contact surfaces of some of the plastic containers are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
- 4-202.16 - The knife holder in the meat slicing room is rusting.
- 4-601.11 - Critical Observed accumulations of grime and debris on the following food contact surfaces: many pans on clean pan storage shelf above the three compartment sink were found to had food debris on them(removed for rewashing at dishwashing area)
- 4-901.11 - Pans were not found stacked while wet after cleaning and chemical sanitization.
- 4-903.12 - Grill brushes found stored on the floor.
- 4-904.11 - Corrected During Inspection Scoops for breading flour not stored handle up.
- 5-501.115 - Grease on the ground around the grease container.
- 6-202.11 - Corrected During Inspection Light bulb in warmer is not shielded, coated, or otherwise shatter-resistent.
- 6-501.11 - Condensate leaking from evaporator in the meat slicing room. Plumbing leaking below three compartment sink in the dishwashing area.
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April 17, 2007 | Routine | 4 | 12 | Details / Comments |
- 4-501.11 - The door gasket of the low boy by the sandwhich unit is damaged.
- 4-601.11 - Corrected During Inspection Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: meat slicer.
- 4-601.11 - Critical The nonfood contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: drink mixers and microwave.
- 6-202.11 - Light bulb in the hood system is not shielded, coated, or otherwise shatter-resistent.
- 6-501.11 - The floor tiles by the dry storage room is not maintained in good repair.
- 6-501.12 - Mold build up around vent in prep area noted in need of cleaning, as well as the walls in the meat room.
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July 28, 2006 | Routine | 1 | 4 | Details / Comments |
July 21, 2009 (Routine)
Violations: - 4-501.11 - A refrigerator was observed in a state of disrepair and damaged.
Repair the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 4-903.11 - Plates and bowls throughout the facility were found stored uncovered.
Store plaes and bowl in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor - store plates and bowls facedown.
- 5-205.11 - Critical The handwashing facility located in the bread making area, next to the dishwashing area and in the bar 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 carts and other items preventing its use.
- 6-301.11 - Soap was not provided at the hand washing lavatory in the bar area.
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
Comments:
Observed proper handwashing and glove use. Parts on order for refrigerator gasket. Glass refrigerator had elevated temperatures due to lunch rush. Temperature had decreased to 41 by end of inspection.
February 05, 2009 (Routine)
Violations: - 3-501.16 - Corrected During Inspection Critical Repeat steak cold holding at improper temperatures.
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.
- 4-501.11 - The door gasket of the delfield salad prep unit is (missing, damaged).
Repair or replace the delfield door gasket in accordance with the manufacturer's specifications.
- 4-601.11 - Observed accumulations of grime and debris on the following food and nonfood contact surfaces: meat slicer, potato oven, and delfield gasket.
Clean and sanitize these surfaces for food contact.
Comments:
Proper handwashing observed. All employees have food handler cards. Restaurant has 3 certified food managers. Discussed how to properly cool after cooking. Recommended for permit renewal.
February 05, 2008 (Routine)
Violations: - 3-501.17 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) in the walk-in refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- 4-501.11 - The door gasket of the reach-ins is damaged.
Repair or replace door gasket in accordance with the manufacturer's specifications.
- 7-102.11 - Corrected During Inspection Critical Working containers of HAZARDOUS Cleaning Products are not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
Comments:
Discussed violations with store manager. Recommended for permit.
December 04, 2007 (Routine)
Violations: - 3-302.15 - Vegetables not washed before being offered for sale or service. Tomatoes and Potatoes were no being washed before cutting.
Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
- 3-501.16 - Critical Repeat Chopped tomatoes cold holding at improper temperatures. 47-56f degrees. Voluntary discarded.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
- 3-501.17 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.Observed left over salads, meats, desserts not covered or dated.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- 4-302.12 - The certified food manager could not provide a food temperature measuring device.
Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: Cook knives handing on knife rack.Plates and soup cups were stored with grime and food particles.Preperation tables had grime on storage shelves.Plate storage area needs cleaning.
Clean and sanitize these surfaces for food contact.
- 4-602.11 - Critical Surfaces of bar was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.Soda dispenser and holster had an accumliation of grime and mold.
Clean and sanitize according to cleaning schedule or after each days use.
- 4-602.13 - The nonfood contact surface of the warming holding box had accumulations of grime and debris. Door Gaskets have accumilation of dirt and grime.Bar blenders had an accumliation of grime and mold.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- 4-903.11 - Clean glasses were not observed stored in a position to allow air-drying. Bar glasses were stacked on top of each other.
Store tableware in a self-draining position that allows air-drying.
- 5-501.113 - Outside refuse container was uncovered.Dumpster lid and doors were left open. Dirty linens in trash bag stored in refuse area.
Cover all waste containers when not in continuous use.Remove dirty linens and store in an approvd area.
- 6-501.18 - Handwashing facilities are unclean and not maintained. Hand sink being used food dump sink.
Keep handwashing facilities clean and maintained to encourage proper handwashing. Hand sink is used for handwashing only.
Comments:
Discussed violation and corrections with Manager. Discussed temperature charts.
April 17, 2007 (Follow-up)
Violations: - 2-102.11 a.18.1-17 II - Critical Repeat A food service employees were working in the food service establishment without having a valid food service card.(Special food handler's class set up for this month)
A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
- 4-601.11 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: many pans on clean pan storage shelf above the three compartment sink were found to had food debris on them(removed for rewashing at dishwashing area)5/1 still some pans on clean storage rack found with food debris on them. Removed for recleaning. Discussed with dishwasher and will monitor more closing as well as the managers.)
Clean and sanitize these surfaces for food contact.
- 4-901.11 - Repeat Pans were found stacked while wet after cleaning and chemical sanitization.
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.
Comments:
Second day manager has register for the May certified food managers class.
April 17, 2007 (Routine)
Violations: - 2-102.11 a.18.1-17 II - Critical A food service employees were working in the food service establishment without having a valid food service card.
A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
- 2-402.11 - Corrected During Inspection Employee observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- 3-101.11 - Corrected During Inspection Critical Sliced cheese unsound.(voluntarily discarded)
Ensure food is safe and unadulterated.
- 3-302.12 - Unlabeled food containers.
Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- 3-304.14 - Corrected During Inspection No concentration of sanitizer in wiping cloth solutions in vegetable prep area.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 3-304.15 - Single-use gloves while worn during multi-tasked food preparation.
Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- 3-501.16 - Critical Grilled ckicken 115'F hot holding at improper temperatures.
Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.
- 4-202.11 - The food contact surfaces of some of the plastic containers are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Repair or replace the containers to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- 4-202.16 - The knife holder in the meat slicing room is rusting.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- 4-601.11 - Critical Observed accumulations of grime and debris on the following food contact surfaces: many pans on clean pan storage shelf above the three compartment sink were found to had food debris on them(removed for rewashing at dishwashing area)
Clean and sanitize these surfaces for food contact.
- 4-901.11 - Pans were not found stacked while wet after cleaning and chemical sanitization.
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.
- 4-903.12 - Grill brushes found stored on the floor.
Discontinue storage of equipment and utensils in a location subject to contamination.
- 4-904.11 - Corrected During Inspection Scoops for breading flour not stored handle 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.
- 5-501.115 - Grease on the ground around the grease container.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- 6-202.11 - Corrected During Inspection Light bulb in warmer is not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistent bulb.
- 6-501.11 - Condensate leaking from evaporator in the meat slicing room. Plumbing leaking below three compartment sink in the dishwashing area.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Dishwasher converted to a high machine. Data plate to be posted to reflect change.
July 28, 2006 (Routine)
Violations: - 4-501.11 - The door gasket of the low boy by the sandwhich unit is damaged.
Repair or replace the low boy door gasket in accordance with the manufacturer's specifications.
- 4-601.11 - Corrected During Inspection Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: meat slicer.
Clean and sanitize these surfaces for food contact.
- 4-601.11 - Critical The nonfood contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: drink mixers and microwave.
Maintain nonfood-contact surfaces of equipment clean.
- 6-202.11 - Light bulb in the hood system is not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistent bulb.
- 6-501.11 - The floor tiles by the dry storage room is not maintained in good repair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- 6-501.12 - Mold build up around vent in prep area noted in need of cleaning, as well as the walls in the meat room.
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.
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