Pike's Fish House, 19308 Promenade Dr, Leesburg, VA 20176 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Pike's Fish House
Address: 19308 Promenade Dr, Leesburg, VA 20176
Type: Full Service Restaurant
Total inspections: 5
Last inspection: 01/28/2016
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Inspection findings

Inspection date

Type
Very clean. Item was corrected. The dish machine was sanitizing with hot water with a utensil temperature of 178 degrees.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Crab bisque soup hot holding at improper temperatures of 127 degrees.
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
01/28/2016Routine
Clean and organized kitchen. Staff observed washing hands and changing gloves between tasks.
No violation noted during this evaluation.		10/16/2015Routine
Keep the items corrected. Remember to write the date of the last shellfish from each lot on the shellfish tag so you know when the 90 days start.
  • Critical: Shellfish - Shellstock - Maintaining Identification*
    Observation: Inadequate record keeping system of shellfish tags.
    Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
  • Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
    Observation: The scallops was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
    Correction: Continue to cook the fish to heat all parts to 145°F or above for 15 seconds. Item was corrected and fully cooked once it was brought to the attention of the chef.
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: Some sauces for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • Sanitizing Solutions, Testing Devices
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
05/21/2015Routine
All items were corrected. The lighting at the mixer station is now 75 foot candles and the cutting station is at 55 to 60 foot candles of light. Grouting was done at the gaps. Apply for health department permit. Firm plans to open after Thanksgiving. Be sure to wash, rinse, and sanitize all food contact surfaces prior to operation.
No violation noted during this evaluation.		11/10/2014Pre-Opening
A follow-up inspection will be done to check the lighting at the cutting stations.
  • Handwashing Lavatory, Water Temperature, and Flow
    Observation: Water from the handwashing sink in public rest-rooms 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.
  • Lighting, Intensity
    Observation: Less than 50 foot candles of light was noted in the cutting areas.
    Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
11/06/2014Pre-Opening

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