Peter' Seafood, 2402 Rodman Avenue, Portsmouth, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Peter' Seafood
Address: 2402 Rodman Avenue, Portsmouth, Virginia
Phone: (757) 397-3376
Total inspections: 20
Last inspection: Aug 12, 2009

Restaurant representatives - add corrected or new information about Peter' Seafood, 2402 Rodman Avenue, Portsmouth, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0480 - Unlabeled food containers.
  • 0810 - The methods used for cooling were not adequate. (small reach in is not adequate for cooling large number of steamed crabs)
  • 0820 A 2 - Critical Several food items (crabs, shrimp, chicken, etc0 cold holding at improper temperatures
  • 1450 - Repeat The Walk-In Freezer was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
  • 1570 - Repeat The Walk-in cooler and reach in unit is not holding at 41 degrees or below
  • 1570 - Repeat The door gasket to the reach-in is in poor repair.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Surfaces of the inside of the Walk In cooler.
  • 2890 - Repeat Light bulb in the Walk in cooler not shielded, coated, or otherwise shatter-resistant.
  • 3170 - Repeat Ceiling tiles is not maintained in good repair
  • 3270 - Repeat Harborage conditions exist. Large amount of flies noted in the back area. Some roaches found in the freezer.
August 12, 2009Follow-up18Details / Comments
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: various dry goods.
  • 1450 - The Walk-In Freezer was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
  • 1570 - The door gasket to the reach-in is in poor repair.
  • 1570 - The Walk-in cooler and reach in unit is not holding at 41 degrees or below
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Surfaces of the inside of the Walk In cooler.
  • 2890 - Light bulb in the Walk in cooler not shielded, coated, or otherwise shatter-resistant.
  • 3170 - Ceiling tiles is not maintained in good repair
  • 3270 - Harborage conditions exist. Large amount of flies noted in the back area. Some roaches found in the freezer.
July 29, 2009Routine07Details / Comments
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0580 - Repeat Single-use gloves saved for reuse.
  • 1580 - The cutting board(s) used while cleaning fish are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
March 05, 2009Routine12Details / Comments
  • 0440 - Critical The tags for the shucked and shelled oysters are not available or are discarded immediately after the container is empty.
  • 3330 - Critical Working containers of cleaning products are not properly labeled.
December 04, 2008Routine20Details / Comments
  • 0580 - Single-use gloves on the fire extinguisher saved for reuse.
  • 0790 - Improper methods used to thaw crabmeat.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3270 - Harborage conditions exist. Several live roaches spotted.
July 24, 2008Routine04Details / Comments
  • 0450 C - Corrected During Inspection 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).
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) potato salad and string beans in the refrigeration unit are not properly dated for disposition.
  • 1570 - The door gasket to the reach in coolers are in poor repair.
  • 1800 - The nonfood contact surface of the shelf storing the dry flour has accumulations of grime and debris.
April 11, 2008Routine13Details / Comments
  • 0830 - Critical The prepared ready-to-eat (RTE) steamed crabs, cole slaw and potato salad in the refrigeration unit is not properly dated for disposition.
  • 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory in the kitchen
January 08, 2008Routine11Details / 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).
  • 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the kitchen
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
September 25, 2007Routine03Details / Comments
  • 0470 A 4 - Critical Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: beans, string beans, crabs and fish. These items were in the reach in units and on 3 vat sink.
  • 0790 - Repeat Improper methods used to thaw crab meat.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) raw chicken, crabs fish in the refrigeration unit is not properly dated for disposition.
  • 1800 - The nonfood contact surface of the floor fan in the kitchen has accumulations of grime, dust and debris.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 2760 - Recyclable items are excessive at the dumpster causing a pest harborage and a constant foul odor.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
June 19, 2007Follow-up26Details / Comments
  • 0310 - Critical Molluscan shellfish obtained from an unapproved source being offered for sale or service.
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: fish and crabs.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 0790 - Improper methods used to thaw raw chicken.
  • 0830 - Critical The prepared ready-to-eat (RTE) raw chicken and fish in the refrigeration unit is not properly dated for disposition.
  • 1750 - Manufacturer containers were observed reused for the storage of foods.
  • 3020 - Soap was not provided at the hand washing lavatory in the kitchen.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
March 09, 2007Routine26Details / Comments
  • 1190 - The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the prep refrigerator and rear chest freeezer was not found.
  • 1550 - Repeat The 3 compartment sink is not sealed to adjoining equipment or walls.
  • 2310 - Critical The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
  • 3180 - Repeat deep fat fryers and ceiling in thekitchen noted in need of cleaning.
August 21, 2006Routine13Details / Comments
No violation noted during this evaluation. August 08, 2006Routine00Details / Comments
  • 1550 - Three compartment sink needs fastening to wall and caulked.
  • 2910 - Flies present.
  • 3180 - Deep fat fryers are dirty.Walls and ceiling are dirty in kitchen.
May 30, 2006Routine03Details / Comments
  • 1190 - 2 chest freezers have no visible thermometers.
  • 1220 - Three compartment sink needs fastening/sealing to wall.
  • 1770 A - Critical Repeat Hood filters need cleaning.
February 23, 2006Critical Procedures12Details / Comments
  • 1190 - Not all refrigerators/freezers have visible thermometer.
  • 3080 - Light bulbs require replacement in kitchen.
  • 3180 - Ceiling and walls need cleaning in fryer area.
October 25, 2005Routine03Details / Comments
  • 1190 - No visible thermometer in beverage-aire glass door refrigerator.
  • 1770 A - Critical Hood filters need cleaning.
  • 3030 - Corrected During Inspection No paper towels at kitchen hand sink.
  • 3080 - Not all bulbs working in kitchen lights.
July 25, 2005Routine13Details / Comments
  • 1190 - Thermometers not visible in all refrigerators or freezers.
  • 1550 - Three compartment sink needs caulking to wall.
  • 1770 A - Critical Filters dirty in hood.
April 26, 2005Routine12Details / Comments
  • 1190 - No visible thermometer in 2 rear chest fresh. No visible thermometer in one glass door refrigerator.
  • 1770 A - Critical Hood filters need cleaning.
  • 3180 - Hood needs cleaning.
  • 3300 - Grease on ground by container.
January 12, 2005Routine13Details / Comments
  • 3080 - Repeat Not enough light provided in the cooking area of the kitchen.
  • 0790 - Raw shrimp improperly thawing in the three compartment sink, not under running water.
  • 0480 - Food product not labeld (seafood breader).
September 27, 2004Follow-up03Details / Comments
  • 3270 - Roaches noted on wall behind Department of Agriculture Inspection report. Facility has a roach problem throughout.Facility has a rodent problem. Droppings noted.
  • 3080 - Noted poor lighting in the kitchen over cooking area.
  • 1770 A - Critical Interior surface of refrigerator unit (reach-in) where cleaned, cooked crab are stored needs to be cleaned.
  • 2540 - Critical Floor drain in walk-in cooler is backing up into floor.
  • 0610 - Live crabs in bushel baskets stored on floor in walk-in cooler.Condensation in walk-in unit dripping onto live crabs in bushel baskets.
  • 1770 B - Interior surface of steam oven needs to be cleaned.
September 20, 2004Routine24Details / Comments

August 12, 2009 (Follow-up)



Violations:
  • 0480 - Unlabeled food containers.
    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.
  • 0810 - The methods used for cooling were not adequate. (small reach in is not adequate for cooling large number of steamed crabs)
    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.
  • 0820 A 2 - Critical Several food items (crabs, shrimp, chicken, etc0 cold holding at improper temperatures
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
  • 1450 - Repeat The Walk-In Freezer was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
    Provide additional equipment necessary to maintain food to remain frozen solid. 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.
  • 1570 - Repeat The Walk-in cooler and reach in unit is not holding at 41 degrees or below
    Repair, replace or adjust units to it's proper working order.
  • 1570 - Repeat The door gasket to the reach-in is in poor repair.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Surfaces of the inside of the Walk In cooler.
    Clean and sanitize these surfaces for food contact.
  • 2890 - Repeat Light bulb in the Walk in cooler not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3170 - Repeat Ceiling tiles is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3270 - Repeat Harborage conditions exist. Large amount of flies noted in the back area. Some roaches found in the freezer.
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

July 29, 2009 (Routine)



Violations:
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: various dry goods.
    Store food in packages, covered containers, or wrappings.
  • 1450 - The Walk-In Freezer was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
    Provide additional equipment necessary to maintain food to remain frozen solid. 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.
  • 1570 - The door gasket to the reach-in is in poor repair.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1570 - The Walk-in cooler and reach in unit is not holding at 41 degrees or below
    Repair, replace or adjust units to it's proper working order.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Surfaces of the inside of the Walk In cooler.
    Clean and sanitize these surfaces for food contact.
  • 2890 - Light bulb in the Walk in cooler not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3170 - Ceiling tiles is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3270 - Harborage conditions exist. Large amount of flies noted in the back area. Some roaches found in the freezer.
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

March 05, 2009 (Routine)



Violations:
  • 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.
  • 0580 - Repeat Single-use gloves saved for reuse.
    Cease reuse and discard gloves when interruptions occur in the operation.
  • 1580 - The cutting board(s) used while cleaning fish 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.

December 04, 2008 (Routine)



Violations:
  • 0440 - Critical The tags for the shucked and shelled oysters are not available or are discarded immediately after the container is empty.
    Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied.
  • 3330 - Critical Working containers of 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:
15-30 Employees involved in food prep without a valid foodhandler's card. Before engaging in food prep, employees must obtain a foodhandler's card from the health department. A Class schedule has been issued.

July 24, 2008 (Routine)



Violations:
  • 0580 - Single-use gloves on the fire extinguisher saved for reuse.
    Cease reuse and discard gloves when interruptions occur in the operation.
  • 0790 - Improper methods used to thaw crabmeat.
    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
  • 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.
  • 3270 - Harborage conditions exist. Several live roaches spotted.
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Comments:
Permit expires 7/08.

April 11, 2008 (Routine)



Violations:
  • 0450 C - Corrected During Inspection 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).
    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.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) potato salad and string beans in the refrigeration unit are 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.
  • 1570 - The door gasket to the reach in coolers are in poor repair.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1800 - The nonfood contact surface of the shelf storing the dry flour 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.

January 08, 2008 (Routine)



Violations:
  • 0830 - Critical The prepared ready-to-eat (RTE) steamed crabs, cole slaw and potato 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.
  • 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory in the kitchen
    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
Comments:
Past corrections have been made.

September 25, 2007 (Routine)



Violations:
  • 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).
    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.
  • 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the kitchen
    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
  • 3045 - Repeat 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.

June 19, 2007 (Follow-up)



Violations:
  • 0470 A 4 - Critical Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: beans, string beans, crabs and fish. These items were in the reach in units and on 3 vat sink.
    Store food in packages, covered containers, or wrappings.
  • 0790 - Repeat Improper methods used to thaw crab meat.
    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
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) raw chicken, crabs fish 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.
  • 1800 - The nonfood contact surface of the floor fan in the kitchen has accumulations of grime, dust and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 2760 - Recyclable items are excessive at the dumpster causing a pest harborage and a constant foul odor.
    Remove recyclable items from the facility at a frequency that prevent pest harborage.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen.
    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
  • 3045 - Repeat 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.
Comments:
All boxes must be removed from around the dumpster by 6/22/07.

March 09, 2007 (Routine)



Violations:
  • 0310 - Critical Molluscan shellfish obtained from an unapproved source being offered for sale or service.
    Obtain shellfish from sources according to law and the requirements specified in the National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish. Shellfish being discarded
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: fish and crabs.
    Store 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.
  • 0790 - Improper methods used to thaw raw chicken.
    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
  • 0830 - Critical The prepared ready-to-eat (RTE) raw chicken and fish 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.
  • 1750 - Manufacturer containers were observed reused for the storage of foods.
    Discontinue the reuse of manufacturer containers for storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 3020 - Soap was not provided at the hand washing lavatory in the kitchen.
    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.
  • 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.

August 21, 2006 (Routine)



Violations:
  • 1190 - The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the prep refrigerator and rear chest freeezer was not found.
    Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
  • 1550 - Repeat The 3 compartment sink is not sealed to adjoining equipment or walls.
    Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 2310 - Critical The handwashing facility located at the kitchen 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 items placed inside
  • 3180 - Repeat deep fat fryers and ceiling in thekitchen 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.

August 08, 2006 (Routine)

Comments:
permit issued

May 30, 2006 (Routine)



Violations:
  • 1550 - Three compartment sink needs fastening to wall and caulked.
  • 2910 - Flies present.
  • 3180 - Deep fat fryers are dirty.Walls and ceiling are dirty in kitchen.

February 23, 2006 (Critical Procedures)



Violations:
  • 1190 - 2 chest freezers have no visible thermometers.
  • 1220 - Three compartment sink needs fastening/sealing to wall.
  • 1770 A - Critical Repeat Hood filters need cleaning.

October 25, 2005 (Routine)



Violations:
  • 1190 - Not all refrigerators/freezers have visible thermometer.
  • 3080 - Light bulbs require replacement in kitchen.
  • 3180 - Ceiling and walls need cleaning in fryer area.

July 25, 2005 (Routine)



Violations:
  • 1190 - No visible thermometer in beverage-aire glass door refrigerator.
  • 1770 A - Critical Hood filters need cleaning.
  • 3030 - Corrected During Inspection No paper towels at kitchen hand sink.
  • 3080 - Not all bulbs working in kitchen lights.

April 26, 2005 (Routine)



Violations:
  • 1190 - Thermometers not visible in all refrigerators or freezers.
  • 1550 - Three compartment sink needs caulking to wall.
  • 1770 A - Critical Filters dirty in hood.

January 12, 2005 (Routine)



Violations:
  • 1190 - No visible thermometer in 2 rear chest fresh. No visible thermometer in one glass door refrigerator.
  • 1770 A - Critical Hood filters need cleaning.
  • 3180 - Hood needs cleaning.
  • 3300 - Grease on ground by container.

September 27, 2004 (Follow-up)



Violations:
  • 3080 - Repeat Not enough light provided in the cooking area of the kitchen.
  • 0790 - Raw shrimp improperly thawing in the three compartment sink, not under running water.
    Corrected during inspection.
  • 0480 - Food product not labeld (seafood breader).
    Corrected during inspection.
Comments:
Note: Met a facility with Mr. Hewitt, Plumbing Inspector, sewage backup has been repaired.

September 20, 2004 (Routine)



Violations:
  • 3270 - Roaches noted on wall behind Department of Agriculture Inspection report. Facility has a roach problem throughout.Facility has a rodent problem. Droppings noted.
  • 3080 - Noted poor lighting in the kitchen over cooking area.
  • 1770 A - Critical Interior surface of refrigerator unit (reach-in) where cleaned, cooked crab are stored needs to be cleaned.
  • 2540 - Critical Floor drain in walk-in cooler is backing up into floor.
  • 0610 - Live crabs in bushel baskets stored on floor in walk-in cooler.Condensation in walk-in unit dripping onto live crabs in bushel baskets.
  • 1770 B - Interior surface of steam oven needs to be cleaned.

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