Robert's Market & Lighthouse Grill, 3918 Fairystone Park Highway, Stuart, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Robert's Market & Lighthouse Grill
Address: 3918 Fairystone Park Highway, Stuart, Virginia
Total inspections: 15
Last inspection: Sep 30, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0820 A 1 - Corrected During Inspection Critical chili hot holding at improper temperatures.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) cole slaw in the refrigeration unit is not properly dated for disposition.
September 30, 2009Routine20Details / Comments
3270 - Methods are not being used to control pestsJune 23, 2009Routine01Details / Comments
0470 - Corrected During Inspection Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.January 28, 2009Routine10Details / Comments
No violation noted during this evaluation. September 04, 2008Critical Procedures00Details / Comments
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: coffee filters filled with coffee where observed uncovered near the coffee machine.
  • 0790 - Corrected During Inspection Improper methods used to thaw ground meat and hamburgers.
  • 0820 - Corrected During Inspection Critical Raw ground beef @ 47F and milk @ 55F (on ice bath) cold holding at improper temperatures.
  • 1730 - Corrected During Inspection The thermometer on the homestyle refrigerator is broken.
December 12, 2007Routine13Details / Comments
0820 - Corrected During Inspection Critical Raw chicken breasts at 48F cold holding at improper temperatures.April 19, 2007Critical Procedures10Details / Comments
  • 1150 - The nonfood contact surface of the new dolly for the refrigerator and freezer is not designed or constructed to be easily cleanable.
  • 3250 - Toilet room doors are being kept open
August 30, 2006Routine02Details / Comments
0240 - Employees observed working in the food service area without proper hair restraints.January 23, 2006Complaint01Details / Comments
  • 0580 - Cloth gloves used with ready-to-eat (RTE) food.
  • 1750 - Manufacturer containers were observed reused for the storage of cole slaw
  • 3170 - Area between wall and 3 comp sink is not maintained in good repair
  • 3180 - Celling noted in need of cleaning.
December 29, 2005Routine04Details / Comments
0820 - Corrected During Inspection Critical Repeat (cole slaw @ 52 degrees)(eggs @ room temp.)---- cold holding at improper temperatures.June 02, 2005Routine10Details / Comments
  • 0550 - Repeat Dispensing utensils improperly stored between uses.(ice scoop)
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0820 - Corrected During Inspection Critical Cole slaw- cold holding at improper temperatures.
  • 2310 B - The handwash station at the food prep is being used for purposes other than washing hands.
  • 3080 - Less than 10 foot candles of light was noted in the storage room
February 16, 2005Routine14Details / Comments
  • 2310 B - The handwash station at thefood prep. area is being used to rinse foods.
  • 3170 - lights in storage are not maintained in good repair (replace bulbs)
  • 1060 - The nonfood contact surface of the cutting board is not smooth.
September 30, 2004Routine03Details / Comments
  • 0550 - Dispensing utensils improperly stored between.
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: lettuce, tomato
  • 3170 - light fixtures in storage is not maintained in good repair
  • 0570 - Wiping cloths improperly stored between use.
March 30, 2004Routine04Details / Comments
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: hood and filters.
  • 1320 - There was no temperature measuring device located in the reach in refrigerator and freezer..
  • 3140 - Area designated for employee to eat, drink, and use tobacco is located so that it does not protect the food prep area from contamination
October 07, 2003Routine03Details / Comments
  • 1150 - The nonfood contact surface of the @EQUIPMENT@ is not designed or constructed to be easily cleanable.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the @AREAS@in the food prep and kitchen area
February 04, 2003Routine02Details / Comments

September 30, 2009 (Routine)



Violations:
  • 0820 A 1 - Corrected During Inspection Critical chili hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.. Crock pots are not designed to cook the product, only maintain proper temperature.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) cole slaw in the refrigeration unit is not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

June 23, 2009 (Routine)



Violation: 3270 - Methods are not being used to control pests
When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. There are several flies in food prep area. Suggest establishment look into air curtains on entrance.

January 28, 2009 (Routine)



Violation: 0470 - Corrected During Inspection Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.

September 04, 2008 (Critical Procedures)

Comments:
Facility has and employee health policy in place. Remember: food handlers must not wear jewelry, except for a wedding band. Proper procedures to ware wash utensils and equipment were discussed - not observed at time of inspection. Proper glove use and handwashing practices observed.

December 12, 2007 (Routine)



Violations:
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: coffee filters filled with coffee where observed uncovered near the coffee machine.
    Store food in packages, covered containers, or wrappings. Place filled coffee filters in container with lid to protect coffee from any other sources of contamination.
  • 0790 - Corrected During Inspection Improper methods used to thaw ground meat and hamburgers.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F. 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 0820 - Corrected During Inspection Critical Raw ground beef @ 47F and milk @ 55F (on ice bath) cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1730 - Corrected During Inspection The thermometer on the homestyle refrigerator is broken.
    Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
Comments:
A copy of the document that outlines the major changes in the VA Food Regulations was provided and discussed with the person in charge of this food facility. Thank you for correcting the observations noted during on this inspection. Proper glove use and good hanwashing practices were observed during this inspection.

April 19, 2007 (Critical Procedures)



Violation: 0820 - Corrected During Inspection Critical Raw chicken breasts at 48F cold holding at improper temperatures.
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
Comments:
Wear hairs restraints while handling food and clean equipment. EHS provided handwash sign for handsink in kitchen area.

August 30, 2006 (Routine)



Violations:
  • 1150 - The nonfood contact surface of the new dolly for the refrigerator and freezer is not designed or constructed to be easily cleanable.
    Paint or seal the surface to create nonabsorbant surface
  • 3250 - Toilet room doors are being kept open
    Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.

January 23, 2006 (Complaint)



Violation: 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.
Comments:
smoking is confined to area at counter and not in food prep area, hands shall be washed after smoke break. Meat temps to be taken at intervals to assure 155 degrees, gloves shall be worn when preparing short orders

December 29, 2005 (Routine)



Violations:
  • 0580 - Cloth gloves used with ready-to-eat (RTE) food.
    Cease use of cloth gloves with RTE food. Cloth gloves may not be used in direct contact with food unless the food is subsequently cooked.
  • 1750 - Manufacturer containers were observed reused for the storage of cole slaw
    Discontinue the reuse of manufacturer containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 3170 - Area between wall and 3 comp sink is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Recaulk this area
  • 3180 - Celling 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.

June 02, 2005 (Routine)



Violation: 0820 - Corrected During Inspection Critical Repeat (cole slaw @ 52 degrees)(eggs @ room temp.)---- cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.

February 16, 2005 (Routine)



Violations:
  • 0550 - Repeat Dispensing utensils improperly stored between uses.(ice scoop)
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0820 - Corrected During Inspection Critical Cole slaw- cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 2310 B - The handwash station at the food prep is being used for purposes other than washing hands.
    The handwash facility identified above is to be used for washing hands only
  • 3080 - Less than 10 foot candles of light was noted in the storage room
    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.

September 30, 2004 (Routine)



Violations:
  • 2310 B - The handwash station at thefood prep. area is being used to rinse foods.
    The handwash facility identified above is to be used for washing hands only
  • 3170 - lights in storage are not maintained in good repair (replace bulbs)
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 1060 - The nonfood contact surface of the cutting board is not smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.

March 30, 2004 (Routine)



Violations:
  • 0550 - Dispensing utensils improperly stored between.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: lettuce, tomato
    Store food in packages, covered containers, or wrappings.
  • 3170 - light fixtures in storage is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.

October 07, 2003 (Routine)



Violations:
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: hood and filters.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1320 - There was no temperature measuring device located in the reach in refrigerator and freezer..
    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.
  • 3140 - Area designated for employee to eat, drink, and use tobacco is located so that it does not protect the food prep area from contamination
    Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination

February 04, 2003 (Routine)



Violations:
  • 1150 - The nonfood contact surface of the @EQUIPMENT@ is not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and (crevices. cinder block under ice machine must be painted to seal block).
  • 3080 - Repeat Less than 50 foot candles of light was noted in the @AREAS@in the food prep and kitchen area
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor

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