Mallards Sidewalk Cafe, 23410 Front Street, Accomac, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Mallards Sidewalk Cafe
Address: 23410 Front Street, Accomac, Virginia
Phone: (757) 787-7321
Total inspections: 11
Last inspection: Jul 27, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0260 - Corrected During Inspection Critical A container of spoiled tomatoes were found in the refrigerator on the porch.
  • 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor. (Case of salad dressing)
  • 1450 - White upright refrigerator on the back porch had a holding temperature of 52 degrees.
  • 1580 - Repeat The cutting board(s) along the True sandwich unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
July 27, 2009Routine13Details / Comments
  • 1580 - The cutting board(s) is(are) heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade.
  • 2020 A (single-service/single-use) - Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
December 15, 2008Routine12Details / Comments
  • 0820 A 2 - Critical All potential hazardous foods located in the Continental prep station are cold holding at improper temperatures (45-48F)
  • 1320 - There was no temperature measuring device located in the GE white refrigeration unit.
  • 1750 - Corrected During Inspection Manufacturer containers were observed reused for the storage of potential hazardous foods.
May 19, 2008Routine12Details / Comments
No violation noted during this evaluation. November 05, 2007Critical Procedures00Details / Comments
  • 0830 - Critical The prepared ready-to-eat (RTE) pasta salad, sliced deli meats, etc.in the continental lowboy sandwich prep station refrigeration unit is not properly dated for disposition.
  • 1750 - Manufacturer containers were observed reused for the storage of food.
  • 3330 - Corrected During Inspection Critical Spray bottles are not properly labeled with contents in the food prep area.
July 09, 2007Routine21Details / Comments
  • 0820 - Critical Various deli meats, hard boiled eggs, cranberry mayo, cold holding at improper temperatures.
  • 0820 - Corrected During Inspection Critical Bean Sprouts cold holding at improper temperatures.
  • 1320 - Repeat There was no temperature measuring device located in the Continental Sandwich Prep unit.
  • 1450 - Continental sandwich was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
  • 1750 - Manufacturer containers were observed reused for the storage of FOOD.
  • 2000 - Single service items observed unprotected from contamination.
December 04, 2006Routine14Details / Comments
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) Chicken Salad in the refrigeration unit is not properly dated for disposition.
  • 1320 - The thermometer located in the sandwich prep unit was broken.
  • 1800 - The nonfood contact surface of the bottom shelf of the sandwich prep unit has accumulations of grime and debris.
March 30, 2006Routine13Details / Comments
  • 0830 - Critical The ready-to-eat (RTE) commercially processed deli meats and cheeses in the refrigeration unit was not properly dated for disposition after opening.
  • 0960 2 - The food contact surface of the non food grade plastic containers is not durable, easily cleanable,and resistant to pitting.
September 27, 2005Routine11Details / Comments
No violation noted during this evaluation. February 03, 2005Routine00Details / Comments
3180 - Floor in the back room noted in need of cleaning.August 04, 2004Routine01Details / Comments
No violation noted during this evaluation. April 20, 2004Pre-Opening00Details / Comments

July 27, 2009 (Routine)



Violations:
  • 0260 - Corrected During Inspection Critical A container of spoiled tomatoes were found in the refrigerator on the porch.
    Ensure food is safe and unadulterated.
  • 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor. (Case of salad dressing)
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1450 - White upright refrigerator on the back porch had a holding temperature of 52 degrees.
    Provide additional refrigeration necessary to maintain food items at 41 degrees. PIC stated that the refrigerator had been turned down because foods were freezing. Please keep refrigerator at a safe temperature of 41 degrees or below. Remove all PHFs until optimal temperature is reached and maintained. PIC also stated that only fresh vegetables and food items that do not require refrigeration, i.e., ultra-pasteurized foods, are kept in this unit
  • 1580 - Repeat The cutting board(s) along the True sandwich unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
Comments:
All violations were discussed with the PIC.
Also received water reading results for the months of
April, May and June.

December 15, 2008 (Routine)



Violations:
  • 1580 - The cutting board(s) is(are) heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade.
    Clean and sanitize these surfaces for food contact.
  • 2020 A (single-service/single-use) - Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
    Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination. Single serve plastic cups, lids, and sandwich wrapping paper can be kept in their plastic sleeves until used.
Comments:
All violations were discussed with the PIC. Water sample
was taken on 12-15-08; pending results, permit with conditions will be issued.
Gloves were observed being used by kitchen staff while prepping food. EXCELLENT!
Extermination methods were discussed.
Soap and towels, handwashing signage seen and are available at all handwashing sinks.
All food prep. areas are clean.EXCELLENT!
Corrections from prev. inspection(05-19-08):
Continental sandwich prep. station(improper food temp.) has been replaced with a new unit.
Thermometer is now available in the small G.E. refrigerator.
Manufacturer plastic containers have been discarded and are not being used for food storage.

May 19, 2008 (Routine)



Violations:
  • 0820 A 2 - Critical All potential hazardous foods located in the Continental prep station are cold holding at improper temperatures (45-48F)
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1320 - There was no temperature measuring device located in the GE white refrigeration unit.
    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 - Corrected During Inspection Manufacturer containers were observed reused for the storage of potential hazardous foods.
    Discontinue the reuse of manufacturer containers for the storage of potential hazardous foods. Provide approved reusable food storage containers designed for your food storage needs.
Comments:
All violations discussed with the person in charge.

November 05, 2007 (Critical Procedures)

Comments:
No critical violations observed during the inspection. Written employee health policy discussed with person in charge.

July 09, 2007 (Routine)



Violations:
  • 0830 - Critical The prepared ready-to-eat (RTE) pasta salad, sliced deli meats, etc.in the continental lowboy sandwich prep station 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. 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.
  • 1750 - Manufacturer containers were observed reused for the storage of food.
    Discontinue the reuse of manufacturer containers food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 3330 - Corrected During Inspection Critical Spray bottles are not properly labeled with contents in the food prep area.
    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:
Violations discussed with person in charge.

December 04, 2006 (Routine)



Violations:
  • 0820 - Critical Various deli meats, hard boiled eggs, cranberry mayo, cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0820 - Corrected During Inspection Critical Bean Sprouts 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.
  • 1320 - Repeat There was no temperature measuring device located in the Continental Sandwich Prep unit.
    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.
  • 1450 - Continental sandwich was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
    Provide additional refrigeration necessary to maintain food items at 45 degrees fahrenheit or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
  • 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.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
Comments:
REMINDER: ALL REFRIGERATION MUST MAINTAIN 41 DEGREES OR BELOW BY MARCH 1, 2007.

March 30, 2006 (Routine)



Violations:
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.
    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 Repeat The prepared ready-to-eat (RTE) Chicken Salad 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 - The thermometer located in the sandwich prep unit was broken.
    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.
  • 1800 - The nonfood contact surface of the bottom shelf of the sandwich prep unit has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
Comments:
All violations discussed with person in charge.

September 27, 2005 (Routine)



Violations:
  • 0830 - Critical The ready-to-eat (RTE) commercially processed deli meats and cheeses in the refrigeration unit was not properly dated for disposition after opening.
    Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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.
  • 0960 2 - The food contact surface of the non food grade plastic containers is not durable, easily cleanable,and resistant to pitting.
    Repair or replace the storage containers to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.

February 03, 2005 (Routine)

Comments:
No violations at time of visit.

August 04, 2004 (Routine)



Violation: 3180 - Floor in the back room 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.

April 20, 2004 (Pre-Opening)

Comments:
All violations are listed on prepermit inspection sheet.

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