Pungo Grill, 1785 Princess Anne Road, Virginia Beach, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Pungo Grill
Address: 1785 Princess Anne Road, Virginia Beach, Virginia
Phone: (757) 426-6655
Total inspections: 21
Last inspection: Aug 27, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the walk in.
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
August 27, 2009Routine20Details / Comments
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: microwave.
May 18, 2009Routine11Details / Comments
  • 1570 - Shelf and top of stove (covered with foil) was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1580 - Repeat The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: storage bins.
  • 1790 - The food contact equipment surface of the skillets and cookware is observed soiled with accumulations of grime and debris.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  • 3270 - Methods are not being used to control pests (ants).
July 29, 2008Routine06Details / Comments
  • 0470 - Critical Repeat Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in.
  • 0830 - Critical Repeat Prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  • 1100 - Repeat The surfaces of the equipment covered with foil is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
  • 1580 - Repeat The cutting board(s) along the chest freezer is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: can opener.
  • 1790 - Repeat The cavity of the microwave oven is observed soiled.
  • 3180 - Repeat Facility is noted in need of cleaning.
  • 3300 - Premises has accumulation of litter/clutter inside and out.
April 24, 2008Routine26Details / Comments
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) in the refrigeration unit is not properly dated for disposition.
  • 2890 - Repeat Light bulb in food prep area not shielded, coated, or otherwise shatter-resistant.
  • 3180 - Repeat Walls and floors noted in need of cleaning.
October 04, 2007Routine12Details / Comments
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in refrigerator.
  • 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 1040 - Wooden utensils used as a food contact surface.
  • 1100 - The food contact surfaces of the foil covered shelving and the wooden knife holders not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1320 - There were no temperature measuring devices located in the freezers.
  • 1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level.
  • 1570 - Reach-in freezer was observed in a condition that prevents necessary maintenance and easy cleaning. Heavy frost build up.
  • 1580 - The cutting board surface of chest freezer is damaged. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1730 - The water temperature gauge on the dishmachine is not in good repair and/ or not accurate in the range of use.
  • 1790 - Repeat The interior of the microwave oven is observed soiled.
  • 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
  • 2350 ii - Three compartment sink faucets leaking.
  • 2620 - Observed wicker refuse container in the toilet room.
  • 2890 - Repeat Light bulbs in utensil washing area and kitchen not shielded, coated, or otherwise shatter-resistent.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
March 19, 2007Routine312Details / Comments
  • 0610 - Corrected During Inspection Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 1790 - Corrected During Inspection Repeat The (cavity, door seal) of the microwave oven is observed soiled.
  • 2890 - Repeat Light bulb in kitchen food prep area not shielded, coated, or otherwise shatter-resistent.
  • 3180 - Repeat Floor in the kitchen noted in need of cleaning.
  • 3220 - Corrected During Inspection Mops not hung up to air dry.
November 27, 2006Routine15Details / Comments
  • 0060 - Critical Certified Food Manager Certificate expired; owner called Hampton University & registered via telephone for an upcoming class during inspection.
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered food (raw cut potatoes, raw beef roast) in the walk-in refrigerator
  • 0610 - Bag of potatoes stored on the floor.
  • 1790 - The interior bottoms of the ovens are observed soiled with accumulations of grime and debris.
  • 1800 - The following non-food contact surfaces are not clean: the window sills of the two windows in the cooking area, the top of the stove, shelves in kitchen and shelves in small kitchen pantry, some areas of walk-in refrigerator door.
  • 2890 - Some fluorescent light fixtures in kitchen are not shielded, coated, or otherwise shatter-resistent.
  • 3020 - Soap was not provided at the porcelain hand washing sink adjacent to the cooking area.
  • 3170 - Floor at two compartment sink is not maintained in good repair.
  • 3180 - Floor below small reach down freezer (in cooking area) is noted in need of cleaning.
  • 3330 - Corrected During Inspection Critical A Bottle of bleach is not labeled.
  • 3440 - Critical Rodent bait station is not covered and tamper-resistant
August 11, 2006Routine47Details / Comments
  • 0470 A 4 - Observed the following spices were observed stored without lids being closed: black pepper, garlic powder.
  • 1320 - Corrected During Inspection There was no temperature measuring device located in the bar refrigerators.
  • 1570 - Repeat Freezers are in need of defrosting.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: cyclinder used to store knives is not clean
  • 1770 B - Bottom of white bar refrigerator has red wine spillage in bottom of unit.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exterior of the flour container.
  • 1800 - The window sill behind the reach down freezer has accumulations of grime and debris.
  • 2000 - Clean utensils in kitchen were observed stored uncovered and/or hanging up against the wall.
  • 3170 - Cove molding is missing along the wall where the convection oven is located. Wall damaged along some areas where cove molding is missing.
  • 3300 - Facility is storing unnecessary items (unused dishes) to the operation or maintenance of the establishment.
March 13, 2006Routine19Details / Comments
  • 0960 2 - Aluminum foil used to line the shelf below the metal worktable.
  • 1570 - Freezer was observed in need of defrost, in a condition that prevents necessary maintenance and easy cleaning.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exterior of flour container in not clean.
  • 1800 - The nonfood contact surface of the oven doors has accumulations of grime and debris.
  • 2010 - Clean waistaff trays stored on handle of a sink.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3170 - Kitchen wall is in need of repainting in some areas.
  • 3180 - Window in kitchen is noted in need of cleaning.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
November 28, 2005Routine010Details / Comments
  • 0470 A 4 - Critical Container with cut potatoes is not covered in the walk-in refrigerator.
  • 0480 - Corrected During Inspection Containers of flour and sugar are not properly labeled.
  • 1060 - The aluminum foil used to line the bottom shelf of a food prep table is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1570 - Repeat The can opener blade is dull.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the nozzle of the soda dispenser..
  • 1770 C - Accumulations of drink mix residue observed on the nonfood contact surfaces of the blender used at bar.
  • 1790 - The oven interior and the oven racks were observed soiled with accumulations of grime and debris.
  • 1800 - Some refrigerator gaskets have accumulations of grime and debris. The bottoms shelves in the kitchen need cleaning.
  • 3180 - Corrected During Inspection Floor vent in kitchen and ceiling vents in restrooms noted in need of cleaning.
August 02, 2005Routine27Details / Comments
  • 0610 - Box of soda syrup and open cartons of canned sodas stored on the floor at waitstaff counter.
  • 1060 - The wooden shelves used for storage in the bar are not nonabsorbent.
  • 1370 - Repeat The warewashing machine is not equipped with a device to warn of low sanitizer level.
  • 1570 - The can opener blade is dull.
  • 1570 - Ice build-up observed in freezer top, inside small wine refrigerator.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: soda gun nozzle .
  • 1800 - The following nonfood contact surfaces of the have accumulations of grime and debris: bottom of some of the red linens used to cover bar storage shelves, window sill in 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
  • 3170 - Wall below pass thru window is not maintained in good repair.
  • 3180 - Floor around convection oven, under metal prep table, under shelving racks in storage room and on stairs down to dishwashing room noted in need of cleaning.
  • 3340 - Corrected During Inspection Critical Container of cleaning chemical observed stored in a food prep sink, not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
March 10, 2005Routine19Details / Comments
  • 0610 - Box of soda syrup and open cartons of canned sodas stored on the floor at waitstaff counter.
  • 1060 - The wooden shelves used for storage in the bar are not nonabsorbent.
  • 1370 - Repeat The warewashing machine is not equipped with a device to warn of low sanitizer level.
  • 1570 - The can opener blade is dull.
  • 1570 - Ice build-up observed in freezer top, inside small wine refrigerator.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: soda gun nozzle .
  • 1800 - The following nonfood contact surfaces of the have accumulations of grime and debris: bottom of some of the red linens used to cover bar storage shelves, window sill in 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
  • 3170 - Wall below pass thru window is not maintained in good repair.
  • 3180 - Floor around convection oven, under metal prep table, under shelving racks in storage room and on stairs down to dishwashing room noted in need of cleaning.
  • 3340 - Corrected During Inspection Critical Container of cleaning chemical observed stored in a food prep sink, not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
March 10, 2005Routine19Details / Comments
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 0610 - Some bar mixes & sodas observed stored on the floor in the bar.
  • 1800 - The nonfood contact surface of the shelf below the stainless steel food prep table has accumulations of grime and debris.
  • 0480 - Labels on dry food containers are difficult to read and/or are missing on the sides of some dry food containers.
  • 1580 - The cutting board used for cutting citrus fruits at the bar is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1730 - The interior of a wok was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 0270 - Critical Food (home canned peppers) prepared in a private home was observed on shelf. DISCARDED/ CORRECTED.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: stainer, fryer baskets.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: refrigerator gasket, container used to hold knives & utensils.
  • 3200 - Vent filters in the hood system are not maintained in a clean condition.
  • 0470 A 4 - Some foods in the walk-in refrigerator were not adequately covered.
  • 1570 - Gasket along the door to the walk-in refrigerator was observed in a condition that prevents necessary maintenance and easy cleaning. Some shelves in the refrigerator are rusty.
  • 1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level.
  • 1350 - The temperature measuring device for the wash/rinse/sanitizing tank of the warewashing machine is not operating.
October 26, 2004Routine--Details / Comments
  • 3320 - Critical Repeat Chemical spray bottle observed without a label. Corrected
  • 3030 - Repeat No disposable towels were provided a the hand washing lavatory in the kitchen and dish areas. Corrected
  • 3020 - Repeat Soap was not provided at the hand washing lavatory in the dish area.
  • 0470 - Critical Repeat Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE). Corrected
  • 0470 - Critical Repeat Unwrapped or uncovered food in the refrigerator.
  • 0550 - Repeat In-use utensils improperly stored between use.
  • 2000 - Single service items observed unprotected from contamination.
  • 1700 - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration. Corrected
  • 1570 - Cutting boards were observed in a condition that prevents necessary maintenance and easy cleaning.
  • 3170 - Kitchen floor is not maintained in good repair
  • 0960 2 - The food contact surface of the stove and shelves are not durable, nonabsorbent, easily cleanable, resistant to pitting.
  • 1790 - Repeat The cavity of the microwave oven is observed soiled.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: refrigerators.
March 11, 2004Routine39Details / Comments
  • 3320 - Critical Repeat Chemical spray bottle observed without a label. Corrected
  • 3030 - Repeat No disposable towels were provided a the hand washing lavatory in the kitchen and dish areas. Corrected
  • 3020 - Repeat Soap was not provided at the hand washing lavatory in the dish area.
  • 0470 - Critical Repeat Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE). Corrected
  • 0470 - Critical Repeat Unwrapped or uncovered food in the refrigerator.
  • 0550 - Repeat In-use utensils improperly stored between use.
  • 2000 - Single service items observed unprotected from contamination.
  • 1700 - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration. Corrected
  • 1570 - Cutting boards were observed in a condition that prevents necessary maintenance and easy cleaning.
  • 3170 - Kitchen floor is not maintained in good repair
  • 0960 2 - The food contact surface of the stove and shelves are not durable, nonabsorbent, easily cleanable, resistant to pitting.
  • 1790 - Repeat The cavity of the microwave oven is observed soiled.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: refrigerators.
March 11, 2004Routine39Details / Comments
  • 3320 - Critical Repeat Chemical spray bottle observed without a label. Corrected
  • 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen or dish areas.
  • 3020 - Soap was not provided at the hand washing lavatory in the kitchen or dish areas. Corrected
  • 0470 - Repeat Unwrapped or uncovered food in the refrigerator.
  • 2890 - Repeat Light bulb in food serve areas not shielded, coated, or otherwise shatter-resistent.
  • 1570 - Repeat Cutting boards were observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ice machine.
  • 0480 - Repeat Unlabeled food containers.
  • 3240 - Handwashing facilities are unclean and not maintained
  • 1700 - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration. Corrected
December 04, 2003Routine28Details / Comments
  • 3320 - Critical Repeat Chemical spray bottle observed without a label. Corrected
  • 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen or dish areas.
  • 3020 - Soap was not provided at the hand washing lavatory in the kitchen or dish areas. Corrected
  • 0470 - Repeat Unwrapped or uncovered food in the refrigerator.
  • 2890 - Repeat Light bulb in food serve areas not shielded, coated, or otherwise shatter-resistent.
  • 1570 - Repeat Cutting boards were observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ice machine.
  • 0480 - Repeat Unlabeled food containers.
  • 3240 - Handwashing facilities are unclean and not maintained
  • 1700 - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration. Corrected
December 04, 2003Routine28Details / Comments
  • 2890 - Repeat Light bulb in kitchen and dish area not shielded, coated, or otherwise shatter-resistent.
  • 1790 - The cavity of the microwave oven is observed soiled.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  • 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the display unit is not accurate.
  • 1570 - Cutting boards were observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: ice machine.
  • 0480 - Repeat Unlabeled food containers.
  • 0470 - Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 0470 - Repeat Unwrapped or uncovered food in refrigerators and dry storage.
  • 0550 - Repeat In-use utensils improperly stored between use.
July 10, 2003Routine19Details / Comments
  • 2890 - Repeat Light bulb in kitchen and dish area not shielded, coated, or otherwise shatter-resistent.
  • 1790 - The cavity of the microwave oven is observed soiled.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  • 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the display unit is not accurate.
  • 1570 - Cutting boards were observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: ice machine.
  • 0480 - Repeat Unlabeled food containers.
  • 0470 - Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 0470 - Repeat Unwrapped or uncovered food in refrigerators and dry storage.
  • 0550 - Repeat In-use utensils improperly stored between use.
July 10, 2003Routine19Details / Comments
  • 1320 - There was no temperature measuring device located in the refrigerator.
  • 3320 - Critical Chemical spray bottle observed without a label.
  • 0550 - Dispensing utensils improperly stored between.
  • 0480 - Unlabeled food containers.
  • 2350 - Critical A recent repair to plumbing system components of the soda dispenser are not in accordance with law.
  • 1720 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
  • 0470 - Unwrapped or uncovered food in the walk in refrig..
  • 3090 - Ventilation is not sufficient to keep rooms free of excessive smoke and fumes
  • 2890 - Light bulb in kitchen not shielded, coated, or otherwise shatter-resistent.
February 20, 2003Routine27Details / Comments

August 27, 2009 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the walk in.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0830 - Critical The prepared ready-to-eat (RTE) food 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. 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.
Comments:
All violations discussed.

May 18, 2009 (Routine)



Violations:
  • 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.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: microwave.
    Maintain nonfood-contact surfaces of equipment clean.
Comments:
All violations discussed. Critical to be taken care of immediately

July 29, 2008 (Routine)



Violations:
  • 1570 - Shelf and top of stove (covered with foil) was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the stove to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
  • 1580 - Repeat The cutting boards 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: storage bins.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1790 - The food contact equipment surface of the skillets and cookware is observed soiled with accumulations of grime and debris.
    Clean the food contact surface of the skillets and cook ware prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.
  • 3270 - Methods are not being used to control pests (ants).
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Comments:
Violations discussed with CFM/owner.

April 24, 2008 (Routine)



Violations:
  • 0470 - Critical Repeat Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
    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.
  • 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.
  • 0830 - Critical Repeat Prepared ready-to-eat (RTE) foods 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. 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.
  • 1100 - Repeat The surfaces of the equipment covered with foil is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
    Replace the equipment to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
  • 1580 - Repeat The cutting board(s) along the chest freezer 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.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: can opener.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1790 - Repeat The cavity of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
  • 3180 - Repeat Facility is 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.
  • 3300 - Premises has accumulation of litter/clutter inside and out.
    Maintain the premise free of litter.
Comments:
Violations discussed with owner/CFM. A copy of regulations changes were provided to CFM.

October 04, 2007 (Routine)



Violations:
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) 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. 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.
  • 2890 - Repeat Light bulb in food prep area not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3180 - Repeat Walls and floors 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.
Comments:
Date marking is taking place, there were a only a few items not date marked. Owner is going to wash walls and paint soon and he is waiting for light shields to come in at Lowe's. Temperatures were good.

March 19, 2007 (Routine)



Violations:
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
    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.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food 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.
  • 1040 - Wooden utensils used as a food contact surface.
    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.
  • 1100 - The food contact surfaces of the foil covered shelving and the wooden knife holders not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Replace the foil and knife holders to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1320 - There were no temperature measuring devices located in the freezers.
    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.
  • 1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level.
    Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
  • 1570 - Reach-in freezer was observed in a condition that prevents necessary maintenance and easy cleaning. Heavy frost build up.
    Defrost the freezer..
  • 1580 - The cutting board surface of chest freezer is damaged. 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 - The water temperature gauge on the dishmachine is not in good repair and/ or not accurate in the range of use.
    Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
  • 1790 - Repeat The interior of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
    Provide a double check valve with atmospheric vent backflow or backsiphonage prevention device on all threaded faucets with hoses under pressure attached..
  • 2350 ii - Three compartment sink faucets leaking.
    Repair plumbing.
  • 2620 - Observed wicker refuse container in the toilet room.
    Replace wicker refuse containers,.
  • 2890 - Repeat Light bulbs in utensil washing area and kitchen not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
    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.
Comments:
Violations discussed for correction. Restaurant waiting for results of nitrate water sample.

November 27, 2006 (Routine)



Violations:
  • 0610 - Corrected During Inspection 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.
  • 0830 - Critical The prepared ready-to-eat (RTE) food 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.
  • 1790 - Corrected During Inspection Repeat The (cavity, door seal) of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 2890 - Repeat Light bulb in kitchen food prep area not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3180 - Repeat Floor in the kitchen 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.
  • 3220 - Corrected During Inspection Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
Violations discussed for correction. Good temperature control on food and equipment.

August 11, 2006 (Routine)



Violations:
  • 0060 - Critical Certified Food Manager Certificate expired; owner called Hampton University & registered via telephone for an upcoming class during inspection.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered food (raw cut potatoes, raw beef roast) in the walk-in refrigerator
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0610 - Bag of potatoes stored on the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1790 - The interior bottoms of the ovens are observed soiled with accumulations of grime and debris.
    Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • 1800 - The following non-food contact surfaces are not clean: the window sills of the two windows in the cooking area, the top of the stove, shelves in kitchen and shelves in small kitchen pantry, some areas of walk-in refrigerator door.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2890 - Some fluorescent light fixtures in kitchen are not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3020 - Soap was not provided at the porcelain hand washing sink adjacent to the cooking area.
    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.
  • 3170 - Floor at two compartment sink is not maintained in good repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Floor below small reach down freezer (in cooking area) is 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.
  • 3330 - Corrected During Inspection Critical A Bottle of bleach is not 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.
  • 3440 - Critical Rodent bait station is not covered and tamper-resistant
    Contain rodent bait in a covered, tamper-resistant bait station. Open bait stations may result in the spillage of the poison being used.
Comments:
Violations discussed and/or corrected with owner.

March 13, 2006 (Routine)



Violations:
  • 0470 A 4 - Observed the following spices were observed stored without lids being closed: black pepper, garlic powder.
    Store food in packages, covered containers, or wrappings.
  • 1320 - Corrected During Inspection There was no temperature measuring device located in the bar refrigerators.
    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.
  • 1570 - Repeat Freezers are in need of defrosting.
    Defrost the freezers 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 defrost the freezers, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: cyclinder used to store knives is not clean
    Clean and sanitize these surfaces for food contact.
  • 1770 B - Bottom of white bar refrigerator has red wine spillage in bottom of unit.
    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: exterior of the flour container.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - The window sill behind the reach down freezer 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.
  • 2000 - Clean utensils in kitchen were observed stored uncovered and/or hanging up against the wall.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 3170 - Cove molding is missing along the wall where the convection oven is located. Wall damaged along some areas where cove molding is missing.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3300 - Facility is storing unnecessary items (unused dishes) to the operation or maintenance of the establishment.
    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.
Comments:
No food prep at time of visit. Violations discussed and/or corrected.

November 28, 2005 (Routine)



Violations:
  • 0960 2 - Aluminum foil used to line the shelf below the metal worktable.
    Remove the aluminum foil and repair the surface of the shelf to permit easy cleaning.
  • 1570 - Freezer was observed in need of defrost, in a condition that prevents necessary maintenance and easy cleaning.
    Defrost 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.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exterior of flour container in not clean.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - The nonfood contact surface of the oven doors 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.
  • 2010 - Clean waistaff trays stored on handle of a sink.
    Discontinue storage of clean equipment and utensils in a location subject to contamination.
  • 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 - Kitchen wall is in need of repainting in some areas.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Window in kitchen is 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.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
    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.
Comments:
Violations discussed and/or corrected with owner. No food prep at time of visit.

August 02, 2005 (Routine)



Violations:
  • 0470 A 4 - Critical Container with cut potatoes is not covered in the walk-in refrigerator.
    Store food in packages, covered containers, or wrappings.
  • 0480 - Corrected During Inspection Containers of flour and sugar are not properly labeled.
    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.
  • 1060 - The aluminum foil used to line the bottom shelf of a food prep table 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 can opener blade is dull.
    Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the nozzle of the soda dispenser..
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Accumulations of drink mix residue observed on the nonfood contact surfaces of the blender used at bar.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1790 - The oven interior and the oven racks were observed soiled with accumulations of grime and debris.
    Clean the food contact surface of the oven interior and oven racks to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • 1800 - Some refrigerator gaskets have accumulations of grime and debris. The bottoms shelves in the kitchen need cleaning.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3180 - Corrected During Inspection Floor vent in kitchen and ceiling vents in restrooms 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.
Comments:
Violations discussed and/or corrected during inspection.

March 10, 2005 (Routine)



Violations:
  • 0610 - Box of soda syrup and open cartons of canned sodas stored on the floor at waitstaff counter.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1060 - The wooden shelves used for storage in the bar are not nonabsorbent.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1370 - Repeat The warewashing machine is not equipped with a device to warn of low sanitizer level.
    Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
  • 1570 - The can opener blade is dull.
    Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
  • 1570 - Ice build-up observed in freezer top, inside small wine refrigerator.
    Defrost the freezer top of the small wine refrigerator 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.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: soda gun nozzle .
    Clean and sanitize these surfaces for food contact.
  • 1800 - The following nonfood contact surfaces of the have accumulations of grime and debris: bottom of some of the red linens used to cover bar storage shelves, window sill in kitchen.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 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.
  • 3170 - Wall below pass thru window is not maintained in good repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Floor around convection oven, under metal prep table, under shelving racks in storage room and on stairs down to dishwashing 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.
  • 3340 - Corrected During Inspection Critical Container of cleaning chemical observed stored in a food prep sink, not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Critical violation corrected; all violations discussed with owner/ operator during inspection.

March 10, 2005 (Routine)



Violations:
  • 0610 - Box of soda syrup and open cartons of canned sodas stored on the floor at waitstaff counter.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1060 - The wooden shelves used for storage in the bar are not nonabsorbent.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1370 - Repeat The warewashing machine is not equipped with a device to warn of low sanitizer level.
    Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
  • 1570 - The can opener blade is dull.
    Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
  • 1570 - Ice build-up observed in freezer top, inside small wine refrigerator.
    Defrost the freezer top of the small wine refrigerator 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.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: soda gun nozzle .
    Clean and sanitize these surfaces for food contact.
  • 1800 - The following nonfood contact surfaces of the have accumulations of grime and debris: bottom of some of the red linens used to cover bar storage shelves, window sill in kitchen.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 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.
  • 3170 - Wall below pass thru window is not maintained in good repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Floor around convection oven, under metal prep table, under shelving racks in storage room and on stairs down to dishwashing 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.
  • 3340 - Corrected During Inspection Critical Container of cleaning chemical observed stored in a food prep sink, not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Critical violation corrected; all violations discussed with owner/ operator during inspection.

October 26, 2004 (Routine)



Violations:
  • 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.
  • 0610 - Some bar mixes & sodas observed stored on the floor in the bar.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1800 - The nonfood contact surface of the shelf below the stainless steel food prep table 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.
  • 0480 - Labels on dry food containers are difficult to read and/or are missing on the sides of some dry 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.
  • 1580 - The cutting board used for cutting citrus fruits at the bar 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 - The interior of a wok was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
    Discard and replace the wok to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
    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.
  • 0270 - Critical Food (home canned peppers) prepared in a private home was observed on shelf. DISCARDED/ CORRECTED.
    Cease use of food prepared in a private home. Food must be obtained from an approved governmentally inspected food preparation/processing facility.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: stainer, fryer baskets.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: refrigerator gasket, container used to hold knives & utensils.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3200 - Vent filters in the hood system are not maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.
  • 0470 A 4 - Some foods in the walk-in refrigerator were not adequately covered.
    Store food in packages, covered containers, or wrappings.
  • 1570 - Gasket along the door to the walk-in refrigerator was observed in a condition that prevents necessary maintenance and easy cleaning. Some shelves in the refrigerator are rusty.
    Replace the gasket with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Repair or replace rusty refrigerator shelves.
  • 1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level.
    Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
  • 1350 - The temperature measuring device for the wash/rinse/sanitizing tank of the warewashing machine is not operating.
    Provide a functioning temperature measuring device at the wash/rinse/sanitizing compartment so employees can routinely monitor the water temperature.
Comments:
Violations discussed. Critical violations corrected.

March 11, 2004 (Routine)



Violations:
  • 3320 - Critical Repeat Chemical spray bottle observed without a label. Corrected
    Label spray bottles with contents or discard.
  • 3030 - Repeat No disposable towels were provided a the hand washing lavatory in the kitchen and dish areas. Corrected
    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
  • 3020 - Repeat Soap was not provided at the hand washing lavatory in the dish area.
    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.
  • 0470 - Critical Repeat Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE). Corrected
    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 refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0550 - Repeat In-use utensils improperly stored between use.
    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.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items inverted, in plastic, or in an approved dispenser.
  • 1700 - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration. Corrected
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
  • 1570 - Cutting boards were observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair/replace the cutting boards 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.
  • 3170 - Kitchen floor is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 0960 2 - The food contact surface of the stove and shelves are not durable, nonabsorbent, easily cleanable, resistant to pitting.
    Repair or replace the equipment to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1790 - Repeat The cavity of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: refrigerators.
    Maintain nonfood-contact surfaces of equipment clean.
Comments:
Critical items corrected.

March 11, 2004 (Routine)



Violations:
  • 3320 - Critical Repeat Chemical spray bottle observed without a label. Corrected
    Label spray bottles with contents or discard.
  • 3030 - Repeat No disposable towels were provided a the hand washing lavatory in the kitchen and dish areas. Corrected
    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
  • 3020 - Repeat Soap was not provided at the hand washing lavatory in the dish area.
    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.
  • 0470 - Critical Repeat Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE). Corrected
    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 refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0550 - Repeat In-use utensils improperly stored between use.
    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.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items inverted, in plastic, or in an approved dispenser.
  • 1700 - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration. Corrected
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
  • 1570 - Cutting boards were observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair/replace the cutting boards 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.
  • 3170 - Kitchen floor is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 0960 2 - The food contact surface of the stove and shelves are not durable, nonabsorbent, easily cleanable, resistant to pitting.
    Repair or replace the equipment to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1790 - Repeat The cavity of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: refrigerators.
    Maintain nonfood-contact surfaces of equipment clean.
Comments:
Critical items corrected.

December 04, 2003 (Routine)



Violations:
  • 3320 - Critical Repeat Chemical spray bottle observed without a label. Corrected
    Label spray bottles with contents or discard.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen or dish areas.
    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
  • 3020 - Soap was not provided at the hand washing lavatory in the kitchen or dish areas. Corrected
    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.
  • 0470 - Repeat Unwrapped or uncovered food in the refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 2890 - Repeat Light bulb in food serve areas not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 1570 - Repeat Cutting boards were observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair/replace the cutting boards 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.
  • 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ice machine.
    Maintain nonfood-contact surfaces of equipment clean.
  • 0480 - Repeat 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.
  • 3240 - Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 1700 - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration. Corrected
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
Comments:
Critical items corrected.

December 04, 2003 (Routine)



Violations:
  • 3320 - Critical Repeat Chemical spray bottle observed without a label. Corrected
    Label spray bottles with contents or discard.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen or dish areas.
    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
  • 3020 - Soap was not provided at the hand washing lavatory in the kitchen or dish areas. Corrected
    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.
  • 0470 - Repeat Unwrapped or uncovered food in the refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 2890 - Repeat Light bulb in food serve areas not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 1570 - Repeat Cutting boards were observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair/replace the cutting boards 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.
  • 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ice machine.
    Maintain nonfood-contact surfaces of equipment clean.
  • 0480 - Repeat 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.
  • 3240 - Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 1700 - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration. Corrected
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
Comments:
Critical items corrected.

July 10, 2003 (Routine)



Violations:
  • 2890 - Repeat Light bulb in kitchen and dish area not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 1790 - The cavity of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 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.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
  • 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the display unit is not accurate.
    Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • 1570 - Cutting boards were observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair/replace the cutting boards 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.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: ice machine.
    Clean and sanitize these surfaces for food contact.
  • 0480 - Repeat 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.
  • 0470 - Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    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 - Repeat Unwrapped or uncovered food in refrigerators and dry storage.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0550 - Repeat In-use utensils improperly stored between use.
    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.
Comments:
Critical item corrected, permit issued.

July 10, 2003 (Routine)



Violations:
  • 2890 - Repeat Light bulb in kitchen and dish area not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 1790 - The cavity of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 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.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
  • 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the display unit is not accurate.
    Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • 1570 - Cutting boards were observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair/replace the cutting boards 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.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: ice machine.
    Clean and sanitize these surfaces for food contact.
  • 0480 - Repeat 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.
  • 0470 - Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    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 - Repeat Unwrapped or uncovered food in refrigerators and dry storage.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0550 - Repeat In-use utensils improperly stored between use.
    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.
Comments:
Critical item corrected, permit issued.

February 20, 2003 (Routine)



Violations:
  • 1320 - There was no temperature measuring device located in the refrigerator.
    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.
  • 3320 - Critical Chemical spray bottle observed without a label.
    Label spray bottles with contents or discard.
  • 0550 - Dispensing utensils improperly stored between.
    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.
  • 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.
  • 2350 - Critical A recent repair to plumbing system components of the soda dispenser are not in accordance with law.
    All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
  • 1720 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
    Obtain a Chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 0470 - Unwrapped or uncovered food in the walk in refrig..
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3090 - Ventilation is not sufficient to keep rooms free of excessive smoke and fumes
    Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
  • 2890 - Light bulb in kitchen not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
Comments:
Discussed violations with CFM.

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