Monty's Penguin, 9607 Warwick Blvd., Newport News, VA 23601 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Monty's Penguin
Address: 9607 Warwick Blvd., Newport News, VA 23601
Type: Full Service Restaurant
Phone: 757 595-2151
Total inspections: 6
Last inspection: 11/03/2015

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Inspection findings

Inspection date

Type

Noted observations and corrective actions were discussed with the person in charge.
  • Food Storage Containers - Identified with Common Name of Food
    Observation: Unlabeled food containers.
    Correction: Label working containers with the common name of its contents. 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.
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: In-use utensils improperly stored between use.
    Correction: 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 135°F.
  • Cooling Methods
    Observation: The methods used for cooling were not adequate (sausage).
    Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Gravy and pulled pork are cold holding at improper temperatures.
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
    Observation: The ready-to-eat (RTE) commercially processed deli turkey, deli cheese, pulled pork, gravy, and hot dogs in the refrigeration unit were not properly dated for disposition after opening.
    Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F 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.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The "Kenmore (left)" unit was observed in a state of disrepair and damaged.
    Correction: Repair the "Kenmore (left)" 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 "Kenmore (left)," replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: waffle iron and "dinner roll warmer
    Correction: Clean and sanitize these surfaces for food contact.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: refrigeration and freezer units.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Handwashing Lavatory, Water Temperature, and Flow
    Observation: Water from the handwashing sink in the kitchen was measured at a temperature less than 100°F.
    Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
  • Handwashing Signage/Handwashing Facilities (corrected on site)
    Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floors, walls, and ceilings in the kitchens and bathrooms noted in need of cleaning.
    Correction: 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.
  • Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
    Observation: Premises has accumulation of litter
    Correction: Maintain the premise free of litter.
  • Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
    Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
    Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
11/03/2015Routine
Noted observations and corrective actions were discussed with the person in charge. Employees were observed demonstrating appropriate food safety practices.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The ready-to-eat (RTE) commercially processed potatoes, cole slaw, and BBQ in the refrigeration unit were not properly dated for disposition after opening.
    Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F 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.
  • Premises - Maintaining Premises - Unnecessary Items and Litter
    Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
    Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
04/30/2015Routine
No violation noted during this evaluation.12/09/2014Routine
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
    Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: sausage, sliced tomato cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Toilet Room Receptacle Covered
    Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
08/27/2014Routine
  • Toilet Room Receptacle Covered
    Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
    Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
  • Handwashing Cleanser - Availability (corrected on site)
    Observation: Soap was not provided at the hand washing lavatory in the women's restroom.
    Correction: 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.
01/07/2014Routine
  • Hands - Where to Wash
    Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
    Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
  • Critical: Food - Potentially Hazardous Food - Hot Holding*
    Observation: Hot dogs and fried onions hot holding at improper temperatures.
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
  • Temperature - Food Temperature Measuring Devices - Provided
    Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
    Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
  • Refuse - Covering Receptacles
    Observation: Dumpster or outside refuse container was open because the lid is missing.
    Correction: Cover all waste containers when not in continuous use.
03/25/2013Routine

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