Red Lobster #153, 709 Independence Boulevard, Virginia Beach, VA - Restaurant inspection findings and violations

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.



Business Info

Restaurant: Red Lobster #153
Address: 709 Independence Boulevard, Virginia Beach, Virginia
Phone: (757) 490-1671
Total inspections: 30
Last inspection: Sep 18, 2009

Restaurant representatives - add corrected or new information about Red Lobster #153, 709 Independence Boulevard, Virginia Beach, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0570 - Corrected During Inspection When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces.
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses; tong handle in croutons.
September 18, 2009Routine02Details / Comments
3660 - Repeat Permit is not posted in a place where it is readily observable by the public.June 03, 2009Routine01Details / Comments
  • 0220 - Corrected During Inspection Critical Opened water bottle stored improperly in areas (reach-in) where it may contaminate food, clean equipment, utensils or other items needing protection.
  • 0550 - Corrected During Inspection In-use utensils improperly stored between use; scoop in dipperwell with low water pressure.
  • 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered.
  • 3660 - Corrected During Inspection Permit is not posted in a place where it is readily observable by the public.
February 10, 2009Routine13Details / Comments
  • 0220 - Corrected During Inspection Critical Smoking in areas that may contaminate food, clean equipment, utensils or other items needing protection.
  • 0550 - Corrected During Inspection In-use utensils improperly stored between use; 2 scoops stored in ice water
  • 1900 - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
  • 2920 - Employee toilet room door is not tight fitting, and/or provided with a self- closing door
October 28, 2008Routine22Details / 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).
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.
  • 0820 A 2 - Critical Scallops, fish and crab mix cold holding at improper temperatures.
  • 1730 - Corrected During Inspection The thermometer in the reach in refrigerator and the walk in refrigerator is not accurate in the range of use.
  • 3340 - Corrected During Inspection Critical A container of cleanser are not properly stored to prevent the contamination of plates
July 14, 2008Routine23Details / Comments
  • 1320 - Corrected During Inspection There was no temperature measuring device located in the salad refrigerator.
  • 2000 - Corrected During Inspection Clean utensils were found stored in the splash area around the handsink.
  • 2310 - Corrected During Inspection Critical Repeat The handwashing facility located at the wait staff area is blocked, preventing access by employees for easy handwashing.
April 02, 2008Routine12Details / Comments
  • 1570 - Corrected During Inspection Repeat Refrigerator was observed in a state of disrepair and damaged.
  • 2310 - Corrected During Inspection Critical Repeat The handwashing facility located at the in the dishwashing area and the prep area are blocked, preventing access by employees for easy handwashing.
December 28, 2007Routine11Details / Comments
  • 0220 - Critical Repeat The staff was storing personal beverages in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  • 1570 - Repeat Refrigerator thermometers were observed to be damaged.
  • 2000 - Corrected During Inspection Cutting boards were found stored behind the faucet at the 3 compartment sink at the bar.
  • 2310 - Critical The handwashing facility located in the waitstaff area is blocked, preventing access by employees for easy handwashing.
  • 2720 - Repeat Dumpster or outside refuse container was open.
September 06, 2007Routine23Details / Comments
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  • 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0570 - Wiping cloths improperly stored between use.
  • 0820 - Critical Snow crabs, white sauce and fish cold holding at improper temperatures. NOTE: Refrigerator repair service arrived during inspection to repair the refrigerator.
  • 1400 - The vertical 2 door reach in refrigerator waste collection compartment is not properly sloped to eliminate pooling water.
  • 1570 - Repeat Refrigerator thermometer was observed in a state of disrepair and damaged.
  • 1690 - The pressure gauge for the high temperature warewash machine was above 25 PSI.
June 05, 2007Routine25Details / Comments
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0450 C - Corrected During Inspection Repeat Bowl or utensil without handle used to dispense food.
  • 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 1570 - Refrigerator thermometers and bottom door of a 2 door freezer were observed in a state of disrepair and damaged.
  • 2310 B - The handwash station at the bar is being used as a dump station.
  • 2720 - Dumpster or outside refuse container was open.
  • 2920 - Employee toilet room door is not provided with a self-closing door
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at the bar used by food employees
March 01, 2007Routine26Details / Comments
  • 0450 C - Corrected During Inspection Bowl or utensil without handle used to dispense food.
  • 1320 - Repeat There was no temperature measuring device located in the salad refrigerator.
  • 1400 - The reach in refrigerator waste collection compartment is not properly sloped to eliminate pooling water.
  • 1730 - The final rinse water temperature gauge on the high temperature dish machine is not accurate in the range of use.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine and can opener.
  • 1800 - The nonfood contact surface of the door of the salad refrigerator has accumulations of grime and debris.
  • 2000 - Clean food containers were not observed stored in a position to allow air-drying.
November 20, 2006Routine16Details / Comments
  • 0820 - Critical Stuffed mushrooms, prepared shrimp and half/half cold holding at improper temperatures.
  • 1570 - Victory reach-in not cold holding at proper temperatures.
  • 1570 - The door gasket of the victory reach-in is damaged.
  • 2890 - Light bulb in warewashing area are not shielded, coated, or otherwise shatter-resistent.
  • 3045 - The sign that notifies food employees to wash their hands is not clearly visible.
August 03, 2006Routine13Details / Comments
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 0550 - Repeat In-use utensils improperly stored between use.
  • 0580 - Repeat Single-use gloves while worn during multi-tasked food preparation.
  • 1320 - Repeat There was no temperature measuring device located in the prep reach-in.
  • 1900 - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680)
  • 2000 - Single service items observed unprotected from contamination.
  • 2730 - The refuse container used to store refuse/recyclables has no drain plug.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
April 25, 2006Routine26Details / Comments
  • 1320 - Repeat There was no temperature measuring device located in the prep reach-in.
  • 1730 - Repeat The thermometer on the victory reach-in is not in good repair and/ or not accurate in the range of use.
  • 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
  • 2310 - Critical Repeat The handwashing facility located at the wait station is blocked, preventing access by employees for easy handwashing.
January 24, 2006Routine22Details / Comments
  • 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints. More effective hair restaint needed.
  • 0550 - Repeat In-use utensils improperly stored between use. Tongs hung on handles of reach-in. Tongs are brushed against by the pant legs of employees passing by.
  • 0580 - Single-use gloves while worn during multi-tasked food preparation.
  • 0650 - Repeat The food on display is not protected from contamination. Pitchers of drinks uncovered.
  • 0820 - Critical Repeat Shrimp cold holding at improper temperatures.
  • 1570 - Repeat Door gaskets multiple pieces of refrigeration units are missing or damaged).
  • 1570 - Repeat 1)Doors to victory reach-in refrigerators do not close properly. Other refrigerator doors noted to not be closing properly also. Internal temperature of victory reach-in refrigerators are not within proper cold holding range. Items stored inside are also out of proper cold holding temperature. 2) Insulation exposed to inside door of prep reach-in.
  • 1730 - Repeat Thermometer prep reach-in is not in good repair and/ or not accurate in the range of use. Thermometer broken.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: knives in holders, knife holders, knife sharpener, area around knife sharpener, salad reach-in, bulk ice machine, plate cooler reach-in wait station.
  • 2000 - Glass ware exposed to splash from handwashing sink.
  • 2000 - Clean utensils were not observed stored in a position to allow air-drying. Items placed wet on shelves without proper drying time
  • 2310 - Critical Repeat Handwashing facility is blocked, preventing access by employees for easy handwashing.
  • 2350 ii - Critical Repeat Plumbing throughout establishment is in poor repair. Multiple drains are slow to drain.
  • 2350 ii - Critical Repeat Faucet of handwashing sink is leaking.
  • 3170 - FRP walk-in refrigerator is separating from the wall.
  • 3180 - Repeat 1) Walls three compartment sink area 2) Walls prep area including around handwashing sink 3) Wooden shelf around pass through window. 4) Walls cook line area. 5) Ware washing area 6) Employee rest-room malodorous) 7) Ceilings around vents. These areas were noted in need of cleaning.
October 20, 2005Routine410Details / Comments
  • 0070 - Employee handling food with unprotected band-aids on hand.
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  • 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  • 0470 - Critical Unwrapped or uncovered food in the refrigeration units.
  • 0550 - Repeat In-use utensils improperly stored between use.
  • 0580 - Corrected During Inspection Single-use gloves saved for reuse.
  • 0650 - The tea and water pitchers on display are not protected from contamination.
  • 0820 - Corrected During Inspection Critical Rice hot holding at improper temperatures.
  • 0820 - Corrected During Inspection Critical Shrimp cold holding at improper temperatures.
  • 1060 - The nonfood contact surface of the cloth beneath cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1320 - Corrected During Inspection There was no temperature measuring device located in the reach-in refrigerator.
  • 1570 - Repeat The door gaskets on reach-in units not installed properly.
  • 1680 - Corrected During Inspection Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read<°F>. To Correct:
  • 1730 - The thermometer on the reach-in refrigerator is not in good repair and/ or not accurate in the range of use.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice machine.
  • 1900 - Corrected During Inspection Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680)
  • 2310 - Critical The handwashing facilities located at the kitchen and wait station blocked, preventing access by employees for easy handwashing.
  • 2890 - Light bulb in refrigerator not shielded, coated, or otherwise shatter-resistent.
  • 3080 - Less than 10 foot candles of light was noted in the walk-in freezer.
  • 3180 - Repeat Walls in utensil washing areas and in back areas of the kitchen noted in need of cleaning.
  • 3340 - Corrected During Inspection Critical Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
July 13, 2005Routine913Details / Comments
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0470 A 4 - Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: Cover to ice cream removed and discarded. Ice cream stored uncovered.
  • 0550 - Corrected During Inspection Repeat In-use utensils improperly stored between use. Tongs hung on unclean door handle of reach-in refrigerator.
  • 1570 - Door to reach-in refrigerator does not close properly. Improper cold holding temperature noted inside this reach-in.
  • 1570 - The door gasket of the reach-in refrigerator is damaged.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Reach-in refrigerator used to chill plated noted to be in need of cleaning.
  • 1780 - Critical The temperature measuring device probe was not observed cleaned before use and/or storage. Temperature measuring device probe noted to be wiped with soiled wiping rag. Rag was used for multiple purposes and left on counter.
  • 1800 - The nonfood contact surface of the area around pass through window has accumulations of grime and debris.
  • 2350 ii - Faucets leaking.
  • 3180 - Repeat (1) Deep cleaning needed to most walls back prep area. (2) Wall near soda dispensing area wait station noted to be in need of cleaning. (3) Wall under warewashing machine noted to be in need of cleaning. (4) Walk-in refrigerator wall and ceiling needs cleaning.
  • 3220 - Corrected During Inspection Mops not hung up to air dry.
April 07, 2005Routine37Details / Comments
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0470 A 4 - Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: Cover to ice cream removed and discarded. Ice cream stored uncovered.
  • 0550 - Corrected During Inspection Repeat In-use utensils improperly stored between use. Tongs hung on unclean door handle of reach-in refrigerator.
  • 1570 - Door to reach-in refrigerator does not close properly. Improper cold holding temperature noted inside this reach-in.
  • 1570 - The door gasket of the reach-in refrigerator is damaged.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Reach-in refrigerator used to chill plated noted to be in need of cleaning.
  • 1780 - Critical The temperature measuring device probe was not observed cleaned before use and/or storage. Temperature measuring device probe noted to be wiped with soiled wiping rag. Rag was used for multiple purposes and left on counter.
  • 1800 - The nonfood contact surface of the area around pass through window has accumulations of grime and debris.
  • 2350 ii - Faucets leaking.
  • 3180 - Repeat (1) Deep cleaning needed to most walls back prep area. (2) Wall near soda dispensing area wait station noted to be in need of cleaning. (3) Wall under warewashing machine noted to be in need of cleaning. (4) Walk-in refrigerator wall and ceiling needs cleaning.
  • 3220 - Corrected During Inspection Mops not hung up to air dry.
April 07, 2005Routine37Details / Comments
  • 0470 A 4 - Corrected During Inspection Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: New container of ice cream in deep freezer. Lid was removed and could not be found in unit.
  • 0550 - In-use utensils improperly stored between use. Tongs hung on handle of equipment.
  • 1570 - Repeat Following equipment was observed in a state of disrepair and damaged. (1) Doors to low boy prep reach-in refrigerator are not closing properly. Gaps exist between gaskets and door frame, (2) Top inside lid area missing microwave #1, (3) Insulation exposed on inside door are prep reach-in refrigerator.
  • 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: salad prep reach-in refrigerator.
  • 1790 - Repeat The cavity of the microwave oven is observed soiled. Inside top area missing. Area no longer cleanable.
  • 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law. Back mop area.
  • 2730 - Repeat The refuse container used to store refuse/recycbles has no drain plug.
  • 3180 - Walls under prep table area noted in need of cleaning.
January 11, 2005Routine26Details / Comments
  • 0470 A 4 - Corrected During Inspection Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: New container of ice cream in deep freezer. Lid was removed and could not be found in unit.
  • 0550 - In-use utensils improperly stored between use. Tongs hung on handle of equipment.
  • 1570 - Repeat Following equipment was observed in a state of disrepair and damaged. (1) Doors to low boy prep reach-in refrigerator are not closing properly. Gaps exist between gaskets and door frame, (2) Top inside lid area missing microwave #1, (3) Insulation exposed on inside door are prep reach-in refrigerator.
  • 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: salad prep reach-in refrigerator.
  • 1790 - Repeat The cavity of the microwave oven is observed soiled. Inside top area missing. Area no longer cleanable.
  • 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law. Back mop area.
  • 2730 - Repeat The refuse container used to store refuse/recycbles has no drain plug.
  • 3180 - Walls under prep table area noted in need of cleaning.
January 11, 2005Routine26Details / Comments
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0820 - Critical Repeat Half & half creamer cold holding at improper temperatures.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: salad plate refrigerator
  • 1320 - Repeat There was no temperature measuring device located in the low boy reach-in refrigerator.
  • 1790 - The cavity (top area in microwave that is missing part of the inside) of the microwave oven is observed soiled.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: door gaskets
  • 1570 - Repeat (1) Doors to three door reach-in refrigerator are not closing properly. Gaps exist between gasket and frame of reach-in. These doors were observed in a state of disrepair and damaged, (2) Top area of microwave, (3) Insulation exposed to inside doors of the prep reach-in.
  • 0530 - Unpackaged food stored in direct contact with undrained ice. Shrimp being prepped were cold holding in a container of undrained ice.
  • 2730 - The refuse container used to store refuse/recycbles has no drain plug.
October 07, 2004Routine27Details / Comments
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0820 - Critical Repeat Half & half creamer cold holding at improper temperatures.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: salad plate refrigerator
  • 1320 - Repeat There was no temperature measuring device located in the low boy reach-in refrigerator.
  • 1790 - The cavity (top area in microwave that is missing part of the inside) of the microwave oven is observed soiled.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: door gaskets
  • 1570 - Repeat (1) Doors to three door reach-in refrigerator are not closing properly. Gaps exist between gasket and frame of reach-in. These doors were observed in a state of disrepair and damaged, (2) Top area of microwave, (3) Insulation exposed to inside doors of the prep reach-in.
  • 0530 - Unpackaged food stored in direct contact with undrained ice. Shrimp being prepped were cold holding in a container of undrained ice.
  • 2730 - The refuse container used to store refuse/recycbles has no drain plug.
October 07, 2004Routine27Details / Comments
  • 0820 - Critical Half' n half (coffee creamer) cold holding at improper temperature. CORRECTED.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener blade, bottom of salad refrigerator.
  • 1320 - There was no temperature measuring device located in the salad refrigerator. CORRECTED.
  • 1800 - The nonfood contact surfaces of the following equipment has accumulations of grime and debris: exteriors of two microwave ovens, and the seasoning shelf in the dry storage room.
  • 0470 A 4 - Vanilla ice cream observed uncovered in ice cream freezer.
  • 1960 - Forks, spoons & knives were found stored in a utensil tray while wet, after cleaning and chemical sanitization. CORRECTED.
  • 1570 - The door gasket of three reach-in freezer units are damaged.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: gaskets of some refrigerators not clean.
July 19, 2004Routine17Details / Comments
  • 0820 - Critical Half' n half (coffee creamer) cold holding at improper temperature. CORRECTED.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener blade, bottom of salad refrigerator.
  • 1320 - There was no temperature measuring device located in the salad refrigerator. CORRECTED.
  • 1800 - The nonfood contact surfaces of the following equipment has accumulations of grime and debris: exteriors of two microwave ovens, and the seasoning shelf in the dry storage room.
  • 0470 A 4 - Vanilla ice cream observed uncovered in ice cream freezer.
  • 1960 - Forks, spoons & knives were found stored in a utensil tray while wet, after cleaning and chemical sanitization. CORRECTED.
  • 1570 - The door gasket of three reach-in freezer units are damaged.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: gaskets of some refrigerators not clean.
July 19, 2004Routine17Details / Comments
  • 2720 - Outside grease receptacle was uncovered.
  • 0220 - Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0550 - Dispensing utensil (tongs) improperly stored.
  • 1320 - There was no temperature measuring device located in a reach-in refrigerator.
  • 0470 A 4 - Container of shredded cheese stored on top of lemons.
  • 2310 - Critical The handwashing facility located at the dishwashing sink is blocked, preventing access by employees for easy handwashing. Handsink behind bar block. CORRECTED.
  • 1580 - The cutting boards are heavily scored and stained. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1730 - Plastic dish strainer and spatula were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  • 1570 - The door gasket of a refrigerator is damaged. Also, upper interior surface of microwave is in poor repair.
  • 0570 - Wiping cloths improperly stored between use.
  • 1930 - Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces. CORRECTED.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the back of the kitchen.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: can opener.
  • 1800 - The nonfood contact surface of the doors of the ice machine and the bar mixer refrigerator had accumulations of grime and debris.
  • 3340 - Critical Containers of HAZARDOUS PRODUCT are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. CORRECTED.
  • 2650 - There is no refuse container at the maintenance room. Bags of trash stored on floor.
  • 3180 - Floor of walk-in freezer noted in need of cleaning.
March 10, 2004Routine314Details / Comments
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: bottom of upright refrigerator in dining room waitstation, some holders used for soda guns, bottom of salad refrigerator.
  • 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected during inspection.
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at bar handsink.
  • 2000 - Single service items (coffee filters, paper and plastic drink cups) observed unprotected from contamination.
  • 3180 - Wall along tea service and salad prep areas noted in need of cleaning.
  • 1320 - Repeat There was no temperature measuring device visible in the salad refrigerator.
  • 1820 - Tableware remains soiled with food debris after the wash cycle.
  • 0550 - Dispensing utensils missing handle is stored laying in breading mix.
  • 1730 - Plastic coated refrigerator shelves in upright refrigerator at dining room's waitstation were observed in a state of repair and condition preventing effective maintenance and easy cleaning. A dry ingedient scoop is missing it's handle.
  • 3340 - Critical Two spray containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrected during inspection.
  • 1670 - Critical The establishment uses the manual hot water sanitizing method, hot water immersion. The dishes were not being properly sanitized. Corrected during inspection.
November 25, 2003Routine39Details / Comments
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: bottom of upright refrigerator in dining room waitstation, some holders used for soda guns, bottom of salad refrigerator.
  • 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected during inspection.
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at bar handsink.
  • 2000 - Single service items (coffee filters, paper and plastic drink cups) observed unprotected from contamination.
  • 3180 - Wall along tea service and salad prep areas noted in need of cleaning.
  • 1320 - Repeat There was no temperature measuring device visible in the salad refrigerator.
  • 1820 - Tableware remains soiled with food debris after the wash cycle.
  • 0550 - Dispensing utensils missing handle is stored laying in breading mix.
  • 1730 - Plastic coated refrigerator shelves in upright refrigerator at dining room's waitstation were observed in a state of repair and condition preventing effective maintenance and easy cleaning. A dry ingedient scoop is missing it's handle.
  • 3340 - Critical Two spray containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrected during inspection.
  • 1670 - Critical The establishment uses the manual hot water sanitizing method, hot water immersion. The dishes were not being properly sanitized. Corrected during inspection.
November 25, 2003Routine39Details / Comments
  • 0470 - Repeat Unwrapped or uncovered ice cream in freezer.
  • 1320 - There was no temperature measuring device located in the salad refrigerator.
  • 1800 - The nonfood contact surface of the ice machine gasket and faucet handle had accumulations of grime and debris.
  • 3170 - Ceiling vent in employee bathroom is not maintained in good repair
  • 2620 - Receptacle outside is not durable , insect/rodent resistant, or leakproof.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: can opener, ice machine, and hand held soda dispenser holder at bar.
  • 2010 - Prohibited storage of ice tea next to hand sink. CORRECTED.
July 25, 2003Routine07Details / Comments
  • 0570 - Wiping cloths improperly stored between use.
  • 1580 - The cutting board hanging above the food prep table at back of kitchen is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 3180 - Floor at dishwashing area and cookline is noted in need of cleaning. Wall around the handsink, in diswashing area, is not clean.
  • 1570 - The door gasket of the 4 door refrigerator is damaged.
  • 0550 - In-use utensils at cookline are improperly stored between use.
  • 0470 - Uncovered ice cream in the ice cream freezer.
  • 2000 - Single service takeout containers observed unprotected from contamination.
  • 1770 - Observed accumulations of food debris on the following food contact surfaces: food prep counter at cookline.
  • 3045 - The sign that notifies food employees to wash their hands is not clearly visible.
  • 1800 - 1) The nonfood contact surface of the plexiglass door on the salad bin had accumulations of grime and debris. 2) The cover to a motor inside a refrigerator is not clean.
March 06, 2003Routine010Details / Comments
  • 0570 - Wiping cloths improperly stored between use.
  • 1580 - The cutting board hanging above the food prep table at back of kitchen is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 3180 - Floor at dishwashing area and cookline is noted in need of cleaning. Wall around the handsink, in diswashing area, is not clean.
  • 1570 - The door gasket of the 4 door refrigerator is damaged.
  • 0550 - In-use utensils at cookline are improperly stored between use.
  • 0470 - Uncovered ice cream in the ice cream freezer.
  • 2000 - Single service takeout containers observed unprotected from contamination.
  • 1770 - Observed accumulations of food debris on the following food contact surfaces: food prep counter at cookline.
  • 3045 - The sign that notifies food employees to wash their hands is not clearly visible.
  • 1800 - 1) The nonfood contact surface of the plexiglass door on the salad bin had accumulations of grime and debris. 2) The cover to a motor inside a refrigerator is not clean.
March 06, 2003Routine010Details / Comments

September 18, 2009 (Routine)



Violations:
  • 0570 - Corrected During Inspection When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces.
    Provide a sanitizer at proper concentrations and immerse or expose food contact surfaces to sanitizing solution for adequate time.
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses; tong handle in croutons.
    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 135F.

June 03, 2009 (Routine)



Violation: 3660 - Repeat Permit is not posted in a place where it is readily observable by the public.
Post the permit in a place where it is readily observable by the public transacting business with the establishment.
Comments:
Violation was discussed for correction.

February 10, 2009 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical Opened water bottle stored improperly in areas (reach-in) where it may contaminate food, clean equipment, utensils or other items needing protection.
    Provide a designated area where employees may store drinks so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
  • 0550 - Corrected During Inspection In-use utensils improperly stored between use; scoop in dipperwell with low water pressure.
    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 135F.
  • 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 3660 - Corrected During Inspection Permit is not posted in a place where it is readily observable by the public.
    Post the permit in a place where it is readily observable by the public transacting business with the establishment.
Comments:
All violations were corrected during the inspection. Permit issued.

October 28, 2008 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical Smoking in areas that may contaminate food, clean equipment, utensils or other items needing protection.
    Provide a designated area where employees may smoke so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
  • 0550 - Corrected During Inspection In-use utensils improperly stored between use; 2 scoops stored in ice water
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
  • 1900 - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
    Provide bleach at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
  • 2920 - Employee toilet room door is not tight fitting, and/or provided with a self- closing door
    Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
Comments:
All violations were discussed for correction.

July 14, 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.
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.
    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 135F.
  • 0820 A 2 - Critical Scallops, fish and crab mix cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 1730 - Corrected During Inspection The thermometer in the reach in refrigerator and the walk in refrigerator is 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.
  • 3340 - Corrected During Inspection Critical A container of cleanser are not properly stored to prevent the contamination of plates
    Containers of cleansers must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
All violations discussed for correction. The refrigerator repair service was contacted during the inspection.

April 02, 2008 (Routine)



Violations:
  • 1320 - Corrected During Inspection There was no temperature measuring device located in the salad 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.
  • 2000 - Corrected During Inspection Clean utensils were found stored in the splash area around the handsink.
    Store clean utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 2310 - Corrected During Inspection Critical Repeat The handwashing facility located at the wait staff area 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 unclean utensils preventing its use.
Comments:
All violations discussed for correction. A fact sheet explaining the changes to the food code was provided.

December 28, 2007 (Routine)



Violations:
  • 1570 - Corrected During Inspection Repeat Refrigerator was observed in a state of disrepair and damaged.
    Replace the thermometer.
  • 2310 - Corrected During Inspection Critical Repeat The handwashing facility located at the in the dishwashing area and the prep area are 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 unclean dishes and equipment preventing its use.
Comments:
All violations discussed for correction. Discussed placement of personal drinks.

September 06, 2007 (Routine)



Violations:
  • 0220 - Critical Repeat The staff was storing personal beverages in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
    Provide a designated area where employees may store beverages so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
  • 1570 - Repeat Refrigerator thermometers were observed to be damaged.
    Replace the thermometers.
  • 2000 - Corrected During Inspection Cutting boards were found stored behind the faucet at the 3 compartment sink at the bar.
    Store cutting boards in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 2310 - Critical The handwashing facility located in the waitstaff area 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 utensils preventing its use.
  • 2720 - Repeat Dumpster or outside refuse container was open.
    Cover all waste containers when not in continuous use.
Comments:
All violations discussed for correction.

June 05, 2007 (Routine)



Violations:
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0820 - Critical Snow crabs, white sauce and fish cold holding at improper temperatures. NOTE: Refrigerator repair service arrived during inspection to repair the refrigerator.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 1400 - The vertical 2 door reach in refrigerator waste collection compartment is not properly sloped to eliminate pooling water.
    Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
  • 1570 - Repeat Refrigerator thermometer was observed in a state of disrepair and damaged.
    Replace the thermometer.
  • 1690 - The pressure gauge for the high temperature warewash machine was above 25 PSI.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. 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:
All violations discussed for correction. The establishment is maintained in a very hygienic manner. The refrigeration unit repair service arrived during the inspection to repair refrigeration.

March 01, 2007 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0450 C - Corrected During Inspection Repeat Bowl or utensil without handle used to dispense food.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
  • 0470 - Corrected During Inspection 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.
  • 1570 - Refrigerator thermometers and bottom door of a 2 door freezer were observed in a state of disrepair and damaged.
    Replace the thermometers and repair the freezer door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the freezer door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 2310 B - The handwash station at the bar is being used as a dump station.
    The handwash facility identified above is to be used for washing hands only
  • 2720 - Dumpster or outside refuse container was open.
    Cover all waste containers when not in continuous use.
  • 2920 - Employee toilet room door is not provided with a self-closing door
    Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at the bar 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 violations discussed for correction. Discussed cold holding temperature of sliced tomatoes in the salad prep area and the need to limit amounts on the top of the prep refrigerator. Cut and sliced tomatoes are classified a potentially hazardous foods and must be held at 41 degrees or colder. Permit issued.

November 20, 2006 (Routine)



Violations:
  • 0450 C - Corrected During Inspection Bowl or utensil without handle used to dispense food.
    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.
  • 1320 - Repeat There was no temperature measuring device located in the salad 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.
  • 1400 - The reach in refrigerator waste collection compartment is not properly sloped to eliminate pooling water.
    Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
  • 1730 - The final rinse water temperature gauge on the high temperature dish machine is 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.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine and can opener.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the door of the salad refrigerator 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 food containers were not observed stored in a position to allow air-drying.
    Store food containers in a self-draining position that allows air-drying.
Comments:
All violations discussed for correction. The establishment is maintained in a hygienic manner. Please be aware effective October 2006 the Virginia Department of Public Health classifies cut or sliced tomatoes a potentially hazardous food. All cut or sliced tomatoes shall be held at 41 degrees or colder.

August 03, 2006 (Routine)



Violations:
  • 0820 - Critical Stuffed mushrooms, prepared shrimp and half/half cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1570 - Victory reach-in not cold holding at proper temperatures.
    Repair the reach-in to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the reach-in, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1570 - The door gasket of the victory reach-in is damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 2890 - Light bulb in warewashing area are not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3045 - The sign that notifies food employees to wash their hands is not clearly visible.
    Provide a sign/poster that is clearly visible to all employees
Comments:
Above discussed for corrective action.

April 25, 2006 (Routine)



Violations:
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 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.
  • 0580 - Repeat Single-use gloves while worn during multi-tasked food preparation.
    Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
  • 1320 - Repeat There was no temperature measuring device located in the prep reach-in.
    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.
  • 1900 - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680)
    Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2730 - The refuse container used to store refuse/recyclables has no drain plug.
    Replace the drain plug to the refuse container.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
Comments:
Critical violations discussed for immediate correction/Other violations discussed for corrective action.

January 24, 2006 (Routine)



Violations:
  • 1320 - Repeat There was no temperature measuring device located in the prep reach-in.
    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.
  • 1730 - Repeat The thermometer on the victory reach-in 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.
  • 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
    Provide chlorine at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
  • 2310 - Critical Repeat The handwashing facility located at the wait station 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.
Comments:
Critical violations discussed for immediate correction/Other violations discussed for corrective action/Repairs to plumbing made to address ongoing drainage issues. Repair has corrected these problems. New FRP and stainless steel being used to resurface walls throughout the kitchen. Roof also to be replaced and new ceiling tiles used inside establishment. Areas where FRP has been used looks great. Floor repair also looks great. Thank you!

October 20, 2005 (Routine)



Violations:
  • 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints. More effective hair restaint needed.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0550 - Repeat In-use utensils improperly stored between use. Tongs hung on handles of reach-in. Tongs are brushed against by the pant legs of employees passing by.
    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.
  • 0580 - Single-use gloves while worn during multi-tasked food preparation.
    Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
  • 0650 - Repeat The food on display is not protected from contamination. Pitchers of drinks uncovered.
    Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
  • 0820 - Critical Repeat Shrimp cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1570 - Repeat Door gaskets multiple pieces of refrigeration units are missing or damaged).
    Repair or replace the door gaskets in accordance with the manufacturer's specifications.
  • 1570 - Repeat 1)Doors to victory reach-in refrigerators do not close properly. Other refrigerator doors noted to not be closing properly also. Internal temperature of victory reach-in refrigerators are not within proper cold holding range. Items stored inside are also out of proper cold holding temperature. 2) Insulation exposed to inside door of prep reach-in.
    Repair the refrigeration units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the units, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1730 - Repeat Thermometer prep reach-in is not in good repair and/ or not accurate in the range of use. Thermometer broken.
    Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: knives in holders, knife holders, knife sharpener, area around knife sharpener, salad reach-in, bulk ice machine, plate cooler reach-in wait station.
    Clean and sanitize these surfaces for food contact.
  • 2000 - Glass ware exposed to splash from handwashing sink.
    Store glass ware in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 2000 - Clean utensils were not observed stored in a position to allow air-drying. Items placed wet on shelves without proper drying time
    Store utensils and equipment in a self-draining position that allows air-drying.
  • 2310 - Critical Repeat Handwashing facility 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 glass ware preventing its use.
  • 2350 ii - Critical Repeat Plumbing throughout establishment is in poor repair. Multiple drains are slow to drain.
    Repair plumbing.
  • 2350 ii - Critical Repeat Faucet of handwashing sink is leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 3170 - FRP walk-in refrigerator is separating from the wall.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat 1) Walls three compartment sink area 2) Walls prep area including around handwashing sink 3) Wooden shelf around pass through window. 4) Walls cook line area. 5) Ware washing area 6) Employee rest-room malodorous) 7) Ceilings around vents. These areas were 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:
Critical violations discussed for immediate correction/Other violations discussed for corrective action. Multiple reach-in refrigeration units noted with broken door gaskets, doors not closing properly and internal temperature out of proper cold holding range. Deep cleaning noted to walls, floors and ceilings throughout food preparation area. Above items regarding refrigeration units and cleanliness identified in the past. Plumbing throughout establishment is in poor repair and permanent solution needs to be initiated.

July 13, 2005 (Routine)



Violations:
  • 0070 - Employee handling food with unprotected band-aids on hand.
    Properly bandage cuts on employee hands.
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
    Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 0470 - Critical Unwrapped or uncovered food in the refrigeration units.
    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.
  • 0580 - Corrected During Inspection Single-use gloves saved for reuse.
    Cease reuse and discard gloves when interruptions occur in the operation.
  • 0650 - The tea and water pitchers on display are not protected from contamination.
    Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
  • 0820 - Corrected During Inspection Critical Rice hot holding at improper temperatures.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 0820 - Corrected During Inspection Critical Shrimp cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1060 - The nonfood contact surface of the cloth beneath cutting board 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.
  • 1320 - Corrected During Inspection There was no temperature measuring device located in the reach-in 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.
  • 1570 - Repeat The door gaskets on reach-in units not installed properly.
    Repair or replace door gaskets in accordance with the manufacturer's specifications.
  • 1680 - Corrected During Inspection Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read<°F>. To Correct:
    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.
  • 1730 - The thermometer on the reach-in refrigerator 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.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice machine.
    Clean and sanitize these surfaces for food contact.
  • 1900 - Corrected During Inspection Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680)
    Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
  • 2310 - Critical The handwashing facilities located at the kitchen and wait station 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 utensils preventing its use.
  • 2890 - Light bulb in refrigerator not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3080 - Less than 10 foot candles of light was noted in the walk-in freezer.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 3180 - Repeat Walls in utensil washing areas and in back areas of 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.
  • 3340 - Corrected During Inspection Critical Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Violations discussed for correction.

April 07, 2005 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0470 A 4 - Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: Cover to ice cream removed and discarded. Ice cream stored uncovered.
    Store food in packages, covered containers, or wrappings.
  • 0550 - Corrected During Inspection Repeat In-use utensils improperly stored between use. Tongs hung on unclean door handle of reach-in refrigerator.
    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.
  • 1570 - Door to reach-in refrigerator does not close properly. Improper cold holding temperature noted inside this reach-in.
    Repair the door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1570 - The door gasket of the reach-in refrigerator is damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Reach-in refrigerator used to chill plated noted to be in need of cleaning.
    Clean and sanitize these surfaces for food contact.
  • 1780 - Critical The temperature measuring device probe was not observed cleaned before use and/or storage. Temperature measuring device probe noted to be wiped with soiled wiping rag. Rag was used for multiple purposes and left on counter.
    Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
  • 1800 - The nonfood contact surface of the area around pass through window 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.
  • 2350 ii - Faucets leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 3180 - Repeat (1) Deep cleaning needed to most walls back prep area. (2) Wall near soda dispensing area wait station noted to be in need of cleaning. (3) Wall under warewashing machine noted to be in need of cleaning. (4) Walk-in refrigerator wall and ceiling needs 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:
Critical violations discussed for immediate correction/Other violations discussed for corrective action/Establishment has newly certified food service managers. Last inspection (three month ago) PIC informed that after training is completed and ServeSafe certificates are received they would then have to be brought to the Health Department for transfer to local certification. ServeSafe certifications are on file however they have not been brought to the Health Department for transfer.

April 07, 2005 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0470 A 4 - Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: Cover to ice cream removed and discarded. Ice cream stored uncovered.
    Store food in packages, covered containers, or wrappings.
  • 0550 - Corrected During Inspection Repeat In-use utensils improperly stored between use. Tongs hung on unclean door handle of reach-in refrigerator.
    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.
  • 1570 - Door to reach-in refrigerator does not close properly. Improper cold holding temperature noted inside this reach-in.
    Repair the door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1570 - The door gasket of the reach-in refrigerator is damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Reach-in refrigerator used to chill plated noted to be in need of cleaning.
    Clean and sanitize these surfaces for food contact.
  • 1780 - Critical The temperature measuring device probe was not observed cleaned before use and/or storage. Temperature measuring device probe noted to be wiped with soiled wiping rag. Rag was used for multiple purposes and left on counter.
    Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
  • 1800 - The nonfood contact surface of the area around pass through window 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.
  • 2350 ii - Faucets leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 3180 - Repeat (1) Deep cleaning needed to most walls back prep area. (2) Wall near soda dispensing area wait station noted to be in need of cleaning. (3) Wall under warewashing machine noted to be in need of cleaning. (4) Walk-in refrigerator wall and ceiling needs 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:
Critical violations discussed for immediate correction/Other violations discussed for corrective action/Establishment has newly certified food service managers. Last inspection (three month ago) PIC informed that after training is completed and ServeSafe certificates are received they would then have to be brought to the Health Department for transfer to local certification. ServeSafe certifications are on file however they have not been brought to the Health Department for transfer.

January 11, 2005 (Routine)



Violations:
  • 0470 A 4 - Corrected During Inspection Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: New container of ice cream in deep freezer. Lid was removed and could not be found in unit.
    Store food in packages, covered containers, or wrappings. Aluminum foil used to cover ice cream.
  • 0550 - In-use utensils improperly stored between use. Tongs hung on handle of equipment.
    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.
  • 1570 - Repeat Following equipment was observed in a state of disrepair and damaged. (1) Doors to low boy prep reach-in refrigerator are not closing properly. Gaps exist between gaskets and door frame, (2) Top inside lid area missing microwave #1, (3) Insulation exposed on inside door are prep reach-in refrigerator.
    Repair the above mentioned equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
    Repair or replace hood filters and/or eliminate gaps between filters.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: salad prep reach-in refrigerator.
    Clean and sanitize these surfaces for food contact.
  • 1790 - Repeat The cavity of the microwave oven is observed soiled. Inside top area missing. Area no longer cleanable.
    Using the manufacturer's recommended cleaning procedure, clean the cavity 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. Back mop area.
    Provide a backflow or backsiphonage prevention device on all threaded faucets.
  • 2730 - Repeat The refuse container used to store refuse/recycbles has no drain plug.
    Replace the drain plug to the refuse container.
  • 3180 - Walls under prep table area 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:
Handwashing stressed/Critical violations discussed for immediate correction/Other violations discussed for corrective action/Establishment has recently sent employees to food service training. Ensure some of the individuals take the certificates to the local health department for transfer to a local certification.

January 11, 2005 (Routine)



Violations:
  • 0470 A 4 - Corrected During Inspection Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: New container of ice cream in deep freezer. Lid was removed and could not be found in unit.
    Store food in packages, covered containers, or wrappings. Aluminum foil used to cover ice cream.
  • 0550 - In-use utensils improperly stored between use. Tongs hung on handle of equipment.
    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.
  • 1570 - Repeat Following equipment was observed in a state of disrepair and damaged. (1) Doors to low boy prep reach-in refrigerator are not closing properly. Gaps exist between gaskets and door frame, (2) Top inside lid area missing microwave #1, (3) Insulation exposed on inside door are prep reach-in refrigerator.
    Repair the above mentioned equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
    Repair or replace hood filters and/or eliminate gaps between filters.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: salad prep reach-in refrigerator.
    Clean and sanitize these surfaces for food contact.
  • 1790 - Repeat The cavity of the microwave oven is observed soiled. Inside top area missing. Area no longer cleanable.
    Using the manufacturer's recommended cleaning procedure, clean the cavity 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. Back mop area.
    Provide a backflow or backsiphonage prevention device on all threaded faucets.
  • 2730 - Repeat The refuse container used to store refuse/recycbles has no drain plug.
    Replace the drain plug to the refuse container.
  • 3180 - Walls under prep table area 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:
Handwashing stressed/Critical violations discussed for immediate correction/Other violations discussed for corrective action/Establishment has recently sent employees to food service training. Ensure some of the individuals take the certificates to the local health department for transfer to a local certification.

October 07, 2004 (Routine)



Violations:
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0820 - Critical Repeat Half & half creamer cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: salad plate refrigerator
    Clean and sanitize these surfaces for food contact.
  • 1320 - Repeat There was no temperature measuring device located in the low boy reach-in 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.
  • 1790 - The cavity (top area in microwave that is missing part of the inside) of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: door gaskets
    Maintain nonfood-contact surfaces of equipment clean.
  • 1570 - Repeat (1) Doors to three door reach-in refrigerator are not closing properly. Gaps exist between gasket and frame of reach-in. These doors were observed in a state of disrepair and damaged, (2) Top area of microwave, (3) Insulation exposed to inside doors of the prep reach-in.
    Repair the doors and other mentioned equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair then replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 0530 - Unpackaged food stored in direct contact with undrained ice. Shrimp being prepped were cold holding in a container of undrained ice.
    Store unpackaged food in drained ice.
  • 2730 - The refuse container used to store refuse/recycbles has no drain plug.
    Replace the drain plug to the refuse container.
Comments:
Handwashing stressed/Critical violations discussed for immediate correction/Other violations discussed for corrective action/Two Certified Food Manager's certification expired 9/20/04. Other manager has ServeSafe certification which expires 8/4/05. ServeSafe certification needs to be taken to the Va. Beach Health Department for transfer to a local CFM certification. Recently expired CFM's need to take recertification class.

October 07, 2004 (Routine)



Violations:
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0820 - Critical Repeat Half & half creamer cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: salad plate refrigerator
    Clean and sanitize these surfaces for food contact.
  • 1320 - Repeat There was no temperature measuring device located in the low boy reach-in 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.
  • 1790 - The cavity (top area in microwave that is missing part of the inside) of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: door gaskets
    Maintain nonfood-contact surfaces of equipment clean.
  • 1570 - Repeat (1) Doors to three door reach-in refrigerator are not closing properly. Gaps exist between gasket and frame of reach-in. These doors were observed in a state of disrepair and damaged, (2) Top area of microwave, (3) Insulation exposed to inside doors of the prep reach-in.
    Repair the doors and other mentioned equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair then replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 0530 - Unpackaged food stored in direct contact with undrained ice. Shrimp being prepped were cold holding in a container of undrained ice.
    Store unpackaged food in drained ice.
  • 2730 - The refuse container used to store refuse/recycbles has no drain plug.
    Replace the drain plug to the refuse container.
Comments:
Handwashing stressed/Critical violations discussed for immediate correction/Other violations discussed for corrective action/Two Certified Food Manager's certification expired 9/20/04. Other manager has ServeSafe certification which expires 8/4/05. ServeSafe certification needs to be taken to the Va. Beach Health Department for transfer to a local CFM certification. Recently expired CFM's need to take recertification class.

July 19, 2004 (Routine)



Violations:
  • 0820 - Critical Half' n half (coffee creamer) cold holding at improper temperature. CORRECTED.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener blade, bottom of salad refrigerator.
    Clean and sanitize these surfaces for food contact.
  • 1320 - There was no temperature measuring device located in the salad refrigerator. CORRECTED.
    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.
  • 1800 - The nonfood contact surfaces of the following equipment has accumulations of grime and debris: exteriors of two microwave ovens, and the seasoning shelf in the dry storage room.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 0470 A 4 - Vanilla ice cream observed uncovered in ice cream freezer.
    Store food in packages, covered containers, or wrappings.
  • 1960 - Forks, spoons & knives were found stored in a utensil tray while wet, after cleaning and chemical sanitization. CORRECTED.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 1570 - The door gasket of three reach-in freezer units are damaged.
    Repair or replace the door gaskets in accordance with the manufacturer's specifications.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: gaskets of some refrigerators not clean.
    Maintain nonfood-contact surfaces of equipment clean.
Comments:
Violations corrected and/or discussed with the three certified foodservice managers on duty today. Chlorine sanitizer = 50 -100 ppm, in all wiping bucket locations. Inside & outside around restaurant are well maintained. Staff appear to be working very hard to maintain clean & sanitary conditions throughout kitchen, bar & general facility.

July 19, 2004 (Routine)



Violations:
  • 0820 - Critical Half' n half (coffee creamer) cold holding at improper temperature. CORRECTED.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener blade, bottom of salad refrigerator.
    Clean and sanitize these surfaces for food contact.
  • 1320 - There was no temperature measuring device located in the salad refrigerator. CORRECTED.
    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.
  • 1800 - The nonfood contact surfaces of the following equipment has accumulations of grime and debris: exteriors of two microwave ovens, and the seasoning shelf in the dry storage room.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 0470 A 4 - Vanilla ice cream observed uncovered in ice cream freezer.
    Store food in packages, covered containers, or wrappings.
  • 1960 - Forks, spoons & knives were found stored in a utensil tray while wet, after cleaning and chemical sanitization. CORRECTED.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 1570 - The door gasket of three reach-in freezer units are damaged.
    Repair or replace the door gaskets in accordance with the manufacturer's specifications.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: gaskets of some refrigerators not clean.
    Maintain nonfood-contact surfaces of equipment clean.
Comments:
Violations corrected and/or discussed with the three certified foodservice managers on duty today. Chlorine sanitizer = 50 -100 ppm, in all wiping bucket locations. Inside & outside around restaurant are well maintained. Staff appear to be working very hard to maintain clean & sanitary conditions throughout kitchen, bar & general facility.

March 10, 2004 (Routine)



Violations:
  • 2720 - Outside grease receptacle was uncovered.
    Cover all waste containers when not in continuous use.
  • 0220 - Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0550 - Dispensing utensil (tongs) improperly stored.
    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.
  • 1320 - There was no temperature measuring device located in a reach-in 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.
  • 0470 A 4 - Container of shredded cheese stored on top of lemons.
    Store food in packages, covered containers, or wrappings.
  • 2310 - Critical The handwashing facility located at the dishwashing sink is blocked, preventing access by employees for easy handwashing. Handsink behind bar block. CORRECTED.
    Access to the handwashing facility identified above is to be available during all hours of operation. The broom hanging into handbasin, preventing its use, was removed by the manager during the inspection.
  • 1580 - The cutting boards are heavily scored and stained. 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 - Plastic dish strainer and spatula were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
    Discard and replace these items to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 1570 - The door gasket of a refrigerator is damaged. Also, upper interior surface of microwave is in poor repair.
    Repair or replace these items in accordance with the manufacturer's specifications.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1930 - Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces. CORRECTED.
    Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the back of 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
  • 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.
  • 1800 - The nonfood contact surface of the doors of the ice machine and the bar mixer refrigerator had 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.
  • 3340 - Critical Containers of HAZARDOUS PRODUCT are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. CORRECTED.
    Containers of HAZARDOUS PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 2650 - There is no refuse container at the maintenance room. Bags of trash stored on floor.
    Increase the number of approved refuse containers to prevent the accumulation of debris.
  • 3180 - Floor of walk-in freezer 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:
All violations discussed with manager. All critical violations were corrected during the inspection.

November 25, 2003 (Routine)



Violations:
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: bottom of upright refrigerator in dining room waitstation, some holders used for soda guns, bottom of salad refrigerator.
    Clean and sanitize these surfaces for food contact.
  • 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected during inspection.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at bar handsink.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 2000 - Single service items (coffee filters, paper and plastic drink cups) observed unprotected from contamination.
    Store single service items inverted and in food grade plastic, or in an approved dispenser.
  • 3180 - Wall along tea service and salad prep areas 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.
  • 1320 - Repeat There was no temperature measuring device visible in the salad 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.
  • 1820 - Tableware remains soiled with food debris after the wash cycle.
    Incorporate a preflushing, presoaking or scrubbing with abrasive step prior to loading of items into the mechanical warewashing machine.
  • 0550 - Dispensing utensils missing handle is stored laying in breading mix.
    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.
  • 1730 - Plastic coated refrigerator shelves in upright refrigerator at dining room's waitstation were observed in a state of repair and condition preventing effective maintenance and easy cleaning. A dry ingedient scoop is missing it's handle.
    Repair or discard & replace the refrigerator shelves to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 3340 - Critical Two spray containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrected during inspection.
    Containers of must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 1670 - Critical The establishment uses the manual hot water sanitizing method, hot water immersion. The dishes were not being properly sanitized. Corrected during inspection.
    The minimum temperature for manual hot water immersion sanitizing is 171°F. Discontinue using this method until final rinse is maintained at the proper level. In the interim, move to chemical sanitizing method.
Comments:
Critical violations corrected during inspection. Dishwashing repair person arrived and has resolved dishwashing temperature issue, stated to be a procedural problem due to inadequate prescrapping and time contact (employees forcing dishes through conveyer). Temperature of dishwashing machine is now detected at 180F. Manager is setting up a special dishwashing training class for all staff.

November 25, 2003 (Routine)



Violations:
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: bottom of upright refrigerator in dining room waitstation, some holders used for soda guns, bottom of salad refrigerator.
    Clean and sanitize these surfaces for food contact.
  • 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected during inspection.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at bar handsink.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 2000 - Single service items (coffee filters, paper and plastic drink cups) observed unprotected from contamination.
    Store single service items inverted and in food grade plastic, or in an approved dispenser.
  • 3180 - Wall along tea service and salad prep areas 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.
  • 1320 - Repeat There was no temperature measuring device visible in the salad 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.
  • 1820 - Tableware remains soiled with food debris after the wash cycle.
    Incorporate a preflushing, presoaking or scrubbing with abrasive step prior to loading of items into the mechanical warewashing machine.
  • 0550 - Dispensing utensils missing handle is stored laying in breading mix.
    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.
  • 1730 - Plastic coated refrigerator shelves in upright refrigerator at dining room's waitstation were observed in a state of repair and condition preventing effective maintenance and easy cleaning. A dry ingedient scoop is missing it's handle.
    Repair or discard & replace the refrigerator shelves to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 3340 - Critical Two spray containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrected during inspection.
    Containers of must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 1670 - Critical The establishment uses the manual hot water sanitizing method, hot water immersion. The dishes were not being properly sanitized. Corrected during inspection.
    The minimum temperature for manual hot water immersion sanitizing is 171°F. Discontinue using this method until final rinse is maintained at the proper level. In the interim, move to chemical sanitizing method.
Comments:
Critical violations corrected during inspection. Dishwashing repair person arrived and has resolved dishwashing temperature issue, stated to be a procedural problem due to inadequate prescrapping and time contact (employees forcing dishes through conveyer). Temperature of dishwashing machine is now detected at 180F. Manager is setting up a special dishwashing training class for all staff.

July 25, 2003 (Routine)



Violations:
  • 0470 - Repeat Unwrapped or uncovered ice cream in freezer.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 1320 - There was no temperature measuring device located in the salad 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.
  • 1800 - The nonfood contact surface of the ice machine gasket and faucet handle had 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.
  • 3170 - Ceiling vent in employee bathroom is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 2620 - Receptacle outside is not durable , insect/rodent resistant, or leakproof.
    Contact Waste Management for new garbage receptacle.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: can opener, ice machine, and hand held soda dispenser holder at bar.
    Clean and sanitize these surfaces for food contact.
  • 2010 - Prohibited storage of ice tea next to hand sink. CORRECTED.
    Keep food/liquid items away from hand sink.
Comments:
All violations discussed for correction with manager.

March 06, 2003 (Routine)



Violations:
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1580 - The cutting board hanging above the food prep table at back of kitchen 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.
  • 3180 - Floor at dishwashing area and cookline is noted in need of cleaning. Wall around the handsink, in diswashing area, is not clean.
    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.
  • 1570 - The door gasket of the 4 door refrigerator is damaged.
    Repair or replace the @EQUIPMENT@ door gasket in accordance with the manufacturer's specifications.
  • 0550 - In-use utensils at cookline are 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.
  • 0470 - Uncovered ice cream in the ice cream freezer.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 2000 - Single service takeout containers observed unprotected from contamination.
    Store single service items inverted, in plastic, or in an approved dispenser.
  • 1770 - Observed accumulations of food debris on the following food contact surfaces: food prep counter at cookline.
    Clean and sanitize these surfaces for food contact more frequently.
  • 3045 - The sign that notifies food employees to wash their hands is not clearly visible.
    Provide a sign/poster that is clearly visible to all employees
  • 1800 - 1) The nonfood contact surface of the plexiglass door on the salad bin had accumulations of grime and debris. 2) The cover to a motor inside a refrigerator is not clean.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
Comments:
Violations discussed. Sanitizer solutions at bar's 3 compartment sink measured 50-100 ppm chlorine, an acceptable level. The same sanitizer level was also found to exist in bar and kitchen wiping cloth buckets.

March 06, 2003 (Routine)



Violations:
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1580 - The cutting board hanging above the food prep table at back of kitchen 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.
  • 3180 - Floor at dishwashing area and cookline is noted in need of cleaning. Wall around the handsink, in diswashing area, is not clean.
    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.
  • 1570 - The door gasket of the 4 door refrigerator is damaged.
    Repair or replace the @EQUIPMENT@ door gasket in accordance with the manufacturer's specifications.
  • 0550 - In-use utensils at cookline are 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.
  • 0470 - Uncovered ice cream in the ice cream freezer.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 2000 - Single service takeout containers observed unprotected from contamination.
    Store single service items inverted, in plastic, or in an approved dispenser.
  • 1770 - Observed accumulations of food debris on the following food contact surfaces: food prep counter at cookline.
    Clean and sanitize these surfaces for food contact more frequently.
  • 3045 - The sign that notifies food employees to wash their hands is not clearly visible.
    Provide a sign/poster that is clearly visible to all employees
  • 1800 - 1) The nonfood contact surface of the plexiglass door on the salad bin had accumulations of grime and debris. 2) The cover to a motor inside a refrigerator is not clean.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
Comments:
Violations discussed. Sanitizer solutions at bar's 3 compartment sink measured 50-100 ppm chlorine, an acceptable level. The same sanitizer level was also found to exist in bar and kitchen wiping cloth buckets.

Do you have any questions you'd like to ask about Red Lobster #153? Post them here so others can see them and respond.

×
Red Lobster #153 respresentatives - respond and add information
money

You can win $500 if you submit a qualified review to our sweepstakes!

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend Red Lobster #153 to others? (optional)
  
Add photo of Red Lobster #153 (optional)
Add more info about the restaurant»

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Sign in with Twitter
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Sweepstakes

Special limited-time promotion! Submit your review for a chance to win $500 in our sweepstakes!



Your email address (you will not be contacted unless you win, we do not sell your email address or send any spam):


Recently added reviews

Name

City

Users' Rating

Virginia Beach Healthcare & RehabilitationVirginia Beach, VA
*
Back Bay Gourmet/Super SuppersVirginia Beach, VA
*****
Captain George's Seafood RestaurantVirginia Beach, VA
****
Rally'sVirginia Beach, VA
*****
Mosby's GrillePurcellville, VA
Pizza Hut #4511Chesterfield, VA
**
Temple Farms CateringHampton, VA
****
Crazy Joe's HotdogsRichmond, VA
*****
Waffle HouseNewport News, VA
**
CHINA GARDENChristiansburg, VA
*

Restaurants in neighborhood

Name

Hardee's
New No. One Chinese Restaurant
King Hua Chinese Restaurant
Forever Young Montessori School
Five Guys Famous Burgers and Fries
Val's Mini Italia
Cinema Cafe
Tango's Tavern


Back to the top

Create your own business profile on city-data.com. It's completely free!

Jump to a detailed profile or search site with Google Custom Search
Business Search - 14 Million verified businesses
Search for: near: 

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.

Based on public records. Inadvertent errors are possible.
City-Data.com does not guarantee the accuracy or timeliness of any information on this site.  Use at your own risk.
Some parts © 2014 Advameg, Inc.