M & A Seafood, 2080 Nickerson Blvd., Hampton, VA - Restaurant inspection findings and violations

Business Info

Restaurant: M & A Seafood
Address: 2080 Nickerson Blvd., Hampton, Virginia
Total inspections: 10
Last inspection: Sep 8, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0220 - Corrected During Inspection Critical Certified Food Manager chewing gum in the food prep area.
  • 0480 - Repeat Bulk cambro of breader (?) and seasoning not labeled.
  • 0520 - Corrected During Inspection Picked crab meat stored in the ice machine.
  • 0580 - Single-use gloves saved for reuse.
  • 0830 - Corrected During Inspection Critical Repeat Potato salad removed from bulk carton and portioned into souflee cups is not labeled with a use-by date.
  • 1060 - Repeat Cardboard panels lining the shelves of the fresh fish storage rack.
  • 1070 - Repeat Black trash bag used to store crab cakes.
  • 1150 - Repeat Protective film on the exterior of the ice machine is in poor repair.
  • 1510 - Repeat Tip-sensitive thermometer not provided.
  • 1750 - Zip lock bag reused for the storage of egg/spring rolls in the freezer.
  • 2000 - Corrected During Inspection Repeat Styrofoam clam shells not stored protected.
  • 2650 - Trash can not provided at the handsink next to the three-compartment sink.
  • 3360 - Corrected During Inspection Critical Hot Shot flying insect pesticide stored with general chemicals.
September 08, 2009Routine310Details / Comments
  • 0160 - Corrected During Inspection Critical Operator failed to wash hands prior to putting on gloves.
  • 0820 A 1 - Critical Chicken wings in two containers on the prep table shelf are holding at improper temperatures (84*).
  • 0830 - Critical Commercially prepared coleslaw and potato salad that have been removed from the original containers are not labeled with a use-by date.
  • 1060 - Cardboard panels are used to line the shelves/racks adjacent to the fresh fish display.
  • 1060 - Cardboard boxes used for surplus storage.
  • 1070 - Black trash bag used to store/cover snow crab legs in the freezer.
  • 1150 - Protective film on exterior of ice machine is peeling off.
  • 1510 - Tip sensitive thermometer not provided.
  • 1530 - Chlorine test strips not provided.
  • 1550 - The three-compartment sink is beginning to separate from the wall.
  • 1800 - The non-food contact surfaces are not clean:-surfaces supporting the cookline prep table are dusty-sides of fryers
  • 3170 - Cloth used to cover abandoned drain line below the service table.
  • 3180 - The floor is not clean in the walk-in freezer below the pallets.
  • 3340 - Critical Glass cleaner improperly stored on prep table shelf with food and butcher paper.
June 09, 2009Routine49Details / Comments
  • 0480 - Unlabeled fish breading container.
  • 1790 - The cavity of the microwave oven is observed soiled.
  • 1800 - The following non food contact surfaces need cleaning:- Homestyle Freezer gasket-Interior back bottom panel of fryer cabinets
  • 2000 - Corrected During Inspection Repeat "to-go" styrofoam boxes were observed stored uncovered.
  • 3080 - Light bulb out in fish display refrigerator.
February 18, 2009Routine05Details / Comments
  • 0580 - Repeat Single-use gloves reserved for re-use.
  • 0820 A 2 - Critical Chicken wings in tub in walk-in cooler, prepared today, at 47-53*.
  • 1580 - Repeat The blue cutting board at the prep sink is heavily scratched and scored.
  • 1800 - The range/stove top drip tray is not clean.
  • 2000 - Corrected During Inspection Stack of aluminum pans on top of display refrigerator not stored protected.
  • 3330 - Corrected During Inspection Critical Containers of fly bait and soap not labeled.
October 28, 2008Routine24Details / Comments
  • 0550 - Scoop handle buried in seafood breader.
  • 0810 - Chicken wings cooling at room temperature at 101*.
  • 1800 - The food contact surfaces are not clean:-vent hood filters-walk-in cooler door gasket
  • 2650 - Trash can not provided at the handsink next to the three-compartment sink.
  • 3170 - Holes observed in the wall left of the three-compartment sink.
  • 3180 - The floors are not clean:-below the cookline equipment-below the pallet in the walk-in freezer
June 19, 2008Routine06Details / Comments
  • 0160 - Corrected During Inspection Critical An employee failed to wash hands after handling raw seafood and before putting gloves on to handle cooked seafood.
  • 0220 - Corrected During Inspection Critical Food employee chewing gum in the foodservice area.
  • 0470 A 4 - Corrected During Inspection Flat of shell eggs stored above box of onions in the walk-in cooler.
  • 0580 - Repeat Single-use gloves saved for reuse.
  • 1060 - Wood block used to support stove top table.
  • 1580 - The cutting board stored in the prep sink is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 2720 - Corrected During Inspection Dumpster lid open.
  • 3020 - The handsoap dispenser at one of the front handsinks is jammed and therefore not dispensing soap.
  • 3260 - Corrected During Inspection Employee belongings improperly stored with food and single-service on top of the homestyle freezer and on top of soda bottles.
  • 3340 - Corrected During Inspection Critical Bulk soap stored with and above food and food equipment on the storage rack.
  • 3340 - Corrected During Inspection Critical Glass cleaner improperly stored on top of the homestyle freezer (next to chaffing dishes and box of gloves).
March 18, 2008Routine37Details / Comments
  • 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s). Bowl used to dispense bulk crab seasoning
  • 0470 A 4 - Several pans of filleted fish were observed stored uncovered in Superior ref next to fryers
  • 0550 - Corrected During Inspection Repeat Scoops for bulk rice, sugar, and salt were laying in the containers with the handles touching the food
  • 0580 - Single-use gloves saved for reuse in breading container
  • 1800 - Door gasket for walk in cooler is not clean
  • 2730 - Repeat The refuse container used to store refuse/recyclables has no drain plug.
  • 3080 - Lighting is insufficient under cookline vent hood. Observed 30-45ft candles under the vent hood with lightmeter
  • 3080 - Lighting is insufficient in walk in freezer. Observed 7ft candles of light with light meter.
  • 3080 - Lights burned out in walk in cooler and restroom.
  • 3490 - Corrected During Inspection Employee food (egg salad) stored in walk in ref on same shelves as bowls of shrimp. Owner stated that bowl of egg salad was for himself and employees.
November 30, 2007Routine08Details / Comments
  • 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after engaging in any activity which may have contaminated his/her hands.
  • 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  • 0470 - Critical Unwrapped or uncovered fish observed in Superior refrigerator
  • 0610 - Food stored on the floor of freezer
  • 0790 - Corrected During Inspection White fish and shrimp thawing on drainboard of 3 compartment sink. Also observed 2 blocks of whitefish thawing on counter.
  • 2350 ii - Water leak at 3 compartment sink (rinse section) drain line
  • 2730 - Drain plug missing on dumpster
  • 2830 - Coving peeling off in back kitchen area where the grease jugs are kept
  • 3080 - Corrected During Inspection No light in one fixture of walk-in freezer
June 20, 2007Routine27Details / Comments
  • 0470 A 4 - Observed individually packaged cole slaw being stored on the shelves below and next to raw seafood.
  • 0580 - Single-use gloves saved for reuse. Observed a used plastic glove stored on top of breading at the prep table next to the fryers.
  • 2790 - Cardboard boxes are stored on the floor in front of the fryers.
  • 3080 - Repeat Light fixture burnt out at the cookline located above prep table.
January 24, 2007Routine04Details / Comments
3080 - Insufficient lighting under the hood.December 12, 2006Pre-Opening01Details / Comments

September 08, 2009 (Routine)


June 09, 2009 (Routine)

Violations: Comments:
All food temperatures observed were internal temperatures.

February 18, 2009 (Routine)

Violations: Comments:
All food temperatures are internal.

October 28, 2008 (Routine)

Violations: Comments:
All food temperatures observed were internal temperatures.
Observed steamed crabs on shelf at surface temperature of 69*. Crabs will have shells removed to fry . Advised to monitor time-temperature and store in walk-in cooler/refrigeratior for proper cooling after allowing product to cool for 30 minutes at room temperature.

June 19, 2008 (Routine)


March 18, 2008 (Routine)

Violations: Comments:
The water for the seafood breader was observed at 54*. The operator states that the water is changed out once every two or three hours or sooner if needed. Advised that the water is considered a potentially hazardous food since raw seafood is in contact with the water and that the water shall be maintained at 41* or below OR the operator labels the time the water is in use NOT TO EXCEED 4 hours. Recommended operator to write the time in and time expires on the paper lining the surface below.
An approved employee health policy is required to be adopted no later than April 16, 2008 which shall require food employees and conditional employees to report to the person in charge: 1). When they are experiencing any of the following symptoms: vomiting, diarrhea, sore throat with fever, jaundice, and any lesions containing pus such as a boil or infected wound that is open or draining and is on the exposed portions of the arms, hands, or wrists; 2). Diagnosed illnesses caused by: Salmonella, Shigella spp., E.coli 0157:H7, Hepatitis A Virus, or Norovirus; and, 3). Potential exposure to: Salmonella, Shigella, E.coli 0157:H7, Hepatitis A virus, or Norovirus. Based on the information given, the person in charge shall then restrict or exclude the employee from working as a food employee. The person in charge is responsible for reporting to the Health Department if a food employee reports a diagnosis with a listed pathogen.

November 30, 2007 (Routine)

Violations: Comments:
Observed employee food on top of microwave in kitchen. Owner stated that they cook their own food in facility. Stated that employees may not eat in kitchen.
Certified Food Manager certificate is about to expire (12-13-07). Please bring certificate along with $10.00 down to Hampton Health Department 1320 LaSalle Ave to renew certificate.
2008 permit issued. Post in public view. Reviewed emergency guidelines with Certified Food Manager who shall review with all employees.
Discussed changes to 2001 Food Code (October 16, 2007) including employee health
Handouts-Food Talk Fall 2007, employee health and changes to 2001 Food Code

June 20, 2007 (Routine)


January 24, 2007 (Routine)

Violations: Comments:
-2007 permit issued, post in public view. Discussed emergency guidelines with the Certified Food Manager who shall review these guidelines with all food workers.
-Sliced/prepared tomatoes are now considered a Potentially Hazardous Food and shall be cold held at 41*F or below. If prepared tomatoes are to be stored over 24 hours they shall be marked with a "use-by" date not to exceed 7 days from the date of preparation.

December 12, 2006 (Pre-Opening)

Violation: 3080 - Insufficient lighting under the hood.
Increase lighting under the hood (use 100 watt halogen bulbs).
-Register managers certification.
-Permit to operate is issued. It will expire on April 1, 2007. All violations must be corrected.

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