Ocean Deli, 33591 Chincoteague Road, Wallops Island, VA - Restaurant inspection findings and violations

July 22, 2009 (Routine)

• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  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.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory located next to the 3 vat sink.
  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
• 0790 - Corrected During Inspection Repeat Improper methods used to thaw raw chicken and spinach.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3080 - Less than 10 foot candles of light was noted in the walk in refrigeration unit.
  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.

February 24, 2009 (Routine)

• 0790 - Corrected During Inspection Improper methods used to thaw raw chicken and crushed tomatoes. Raw chicken sitting in room temperature water and containers of crushed tomatoes sitting on top of table at room temperature.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 0840 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) coleslaw, macaroni salad, and chili in the sandwich prep station and the walk-in refrigeration units are inappropriately marked with a date or time that exceeds the maximum holding time as allowed by law.
  Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container 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, sold or discarded 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.
• 0930 - Critical Raw and/or undercooked foods are provided on the menu and menu board without proper disclosure.
  The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
• 1750 - Manufacturer containers were observed reused for the storage of raw chicken and crushed tomatoes.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 3340 - Corrected During Inspection Critical Containers of rubbing alcohol and mildew and mold cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of all hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.

August 20, 2008 (Follow-up)

• 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0240 - Repeat Employees 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.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.

August 06, 2008 (Routine)

• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed employee move from cash register to food prep without washing hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0240 - Repeat Employees 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.
• 0450 - 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.
• 0450 - Critical Food employee failed to wash his or her hands.
  Ensure all food employees clean their hands and exposed portions of their arms with soap at a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water.
• 0450 C - Critical 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). Scoop with no handle used in grated cheese container.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
• 0470 - Critical Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw chicken stored on top of sliced onions and cooked marinara sauce.
  Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0540 - Critical Food in contact with soiled equipment or utensils. Uncovered buckets of raw chicken stored on top of each other. Heavily encrusted utensils in use at steam table. Heavily encrusted spice containers at pizza table.
  Use only cleaned and sanitized utensils or equipment during food preparation.
• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 A 2 - Critical Swiss cheese, dressings, and deli meats (hoshyaki unit) cold holding at improper temperatures
  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 several the refrigeration units.
  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.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. Improper 3 compartment sink set up. REMINDER; WASH-RINSE- SANITIZE
  Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100F.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Interior of ice bin is heavily soiled.
  Clean and sanitize these surfaces for food contact.
• 3020 - Repeat Soap was not provided at the hand washing lavatory in the hand sink under teh front counter.
  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 the hand washing lavatory at the hand sink under the front counter.
  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

November 26, 2007 (Critical Procedures)

April 27, 2007 (Follow-up)

• 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0240 - Repeat Employees 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.
• 0820 - Critical Repeat Cole slaw, macaroni salad, shedded mozzarella, sliced tomatoes, raw chicken cold holding at improper temperatures. Coleslaw, macaroni salad, tomatoes discaded.
  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.
• 1040 - Wooden spacers used to air dr dough prior to cooking.
  Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood.
• 1570 - Repeat The door gasket of the refrigerator on the front cook line is damaged.
  Repair or replace the @EQUIPMENT@ door gasket in accordance with the manufacturer's specifications.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Front door propped open. Holes in back screen 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.
• 3020 - Repeat Soap was not provided at the hand washing lavatory on he front line.
  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.

April 24, 2007 (Routine)

• 0070 - Customers entering the food preparation, food storage, and/or warewashing areas are not in compliance with this Regulation. Customer allowed free access to kitchen.
  Establish a barrier to food contamination by Informing employees, delivery and maintenance persons and pesticide applicators to comply with this Regulation when entering areas of the food establishment where food and food contact items are exposed. Individuals present in areas of a food establishment where food and food contact items are exposed presents a potential contamination risk.
• 0070 - Poor handwashing procedures observed.
  Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
• 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0220 - Critical The cook is drinking from an uncovered container in the food preparation 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.
• 0240 - Employees 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.
• 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). raw chicken drippping on floor, stored above and beside ready to eat pasta salad.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0470 - Critical Repeat Unwrapped or uncovered food in the walk in.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0550 - Dispensing utensils improperly stored between uses. Scoops used for tuna and chicken salad stored in bucket of room temperature water.
  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.
• 0550 - In-use utensils improperly stored between use. Chefs knives stored between pieces of equiptment and on shelves throughout.
  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.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Food stored on floor of walk in and on floor of dry storage area.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Corrected During Inspection Critical Repeat Shell eggs and sliced tomatoes 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.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) walk in and 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.
• 0960 1 - Critical The food contact surface of the beer boxes, tomato boxes and various other cardboard boxes reused for food storage is not safe.
  Replace the cardboard boxes with sorage conainers that are mooth easily cleanable and non absorbent and approved for food conact, to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1060 - The nonfood contact surface of the newspapers and cardboard used ot line the shelves is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1570 - Repeat The door gasket of the refrigerator on the front cook line is damaged.
  Repair or replace the @EQUIPMENT@ door gasket in accordance with the manufacturer's specifications.
• 1580 - Repeat The cutting board on front cook line is 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.
• 1730 - Ice scoops heavily soilednad cracked. Poor repair and condition prevents effective maintenance and easy cleaning.
  Discard and replace the ice scoops to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
• 1750 - Manufacturer containers were observed reused for the storage of many food items.
  Discontinue the reuse of manufacturer containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1750 - Single-service items, (cadboard pizza rounds), were observed saved for reuse on pizza line
  Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Can opener, interior of pizza prep refrigeration unit, interior of sandwich prep unit on front cook line.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hood filters.
  Maintain nonfood-contact surfaces of equipment clean.
• 1780 - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris. Container of breading observed on table heavily soiled.
  Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2020 - Unwrapped knives, forks, or spoons were not stored with the handles 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.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Front door propped open. Holes in back screen 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.
• 3020 - Soap was not provided at the hand washing lavatory on he front line.
  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 the hand washing lavatory on the front cook line.
  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
• 3180 - Floors and walls throughout facility in need of cleaning. Floor behind front cook line is heavily encrusted with food and grease. Wall beside pizza prep area heavily soiled. Wal in floor has abundance of food debris.
  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.
• 3290 - Tools stored throughout facility on shelves above food storage and food prep areas.
  Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
• 3340 - Critical Containers of brake part cleaner, liquid wrench, and unlabeled spray bottles are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of HAZARDOUS PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.

December 11, 2006 (Routine)

• 0470 - Critical Repeat Unwrapped or uncovered food in the lowboy and walk in cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1150 - Newspapers lining bottom shelves of lowboys.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1570 - The handle on the salad station was observed in a state of disrepair and damaged.
  Repair the handle 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 handle, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1580 - The cutting board(s) along the pizza station and sandwich stations 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 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exterier of ice maker, interior of microwaves, storage shelves, exteriro of coolers, etc.).
  Maintain nonfood-contact surfaces of equipment clean.
• 2890 - Light bulbs in dry storage are not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulbs with a coated or shatter-resistant bulb.
• 3170 - Painted grey floor of the food prep areas are peeling and no longer easily cleanable.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

June 02, 2006 (Routine)

• 0470 - Critical Unwrapped or uncovered food in the coolers.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Critical Sandwich station is cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0830 - Critical The prepared ready-to-eat (RTE) sliced meats and cheeses 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.

October 21, 2005 (Pre-Opening)

• 2810 - Floor or floor covering in beverage storage area and parts of the food prep areas are not smooth and easily cleanable.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 2810 - Wall or wall covering in beverage storage area is not smooth and easily cleanable.
  Repair or replace wall or wall covering to make it smooth and easily cleanable.
• 2810 - Ceiling in the unfinished beverage storage area is not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3170 - Holes in ceiling tiles and missing electrical covers.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.