Sandy Dent Seafood, 14082 Smithwright Lane, Woodford, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Sandy Dent Seafood
Address: 14082 Smithwright Lane, Woodford, Virginia
Total inspections: 3
Last inspection: Jul 15, 2009

Restaurant representatives - add corrected or new information about Sandy Dent Seafood, 14082 Smithwright Lane, Woodford, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

3270 - Corrected During Inspection Critical Methods are not being used to control pests. Flies surrounding bushel of dead crabs outside door and the door was open, allowing flies to enter the unit. Also, the window was left open.July 15, 2009Critical Procedures10Details / Comments
  • 1790 - The interior cavity of the microwave oven is observed soiled.
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing sink. (Employee went to store to purchase soap.)
  • 3200 - Grease accumulation on hood filters above the fryer.
December 23, 2008Routine03Details / Comments
No violation noted during this evaluation. January 09, 2008Routine--Details / Comments

July 15, 2009 (Critical Procedures)



Violation: 3270 - Corrected During Inspection Critical Methods are not being used to control pests. Flies surrounding bushel of dead crabs outside door and the door was open, allowing flies to enter the unit. Also, the window was left open.
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. Store dead crabs in covered containers away from unit to prevent pest harborage conditions. Keep door and windows closed.
Comments:
The facility needs a detailed cleaning. This is scheduled for next Monday. Discontinue using fly sticky paper. It does not retain the flies. Operator is using Flying J for their dump and filling station.
Food Source: Sam Rust, Cone River
This inspection was limited to the risk factors that have been identified by the Centers for Disease Control and Prevention (CDC) as the most prevalent contributing factors of foodborne illness or injury. The risk factors include: poor personal hygiene, food from unsafe sources, inadequate cooking, improper holding temperatures, and contaminated equipment.

December 23, 2008 (Routine)



Violations:
  • 1790 - The interior cavity of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing sink. (Employee went to store to purchase soap.)
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 3200 - Grease accumulation on hood filters above the fryer.
    Maintain hood system vent filters in a clean condition.
Comments:
Discussed sifting flour or keeping in refrigerator.
Please purchase more gloves.
Food Source: Sam Rust Seafood, Cap'n Tom's (Lancaster, VA)
No food prep during inspection
Raw oysters only served retail in sealed jars.
Oyster tags kept for 90 days for retail in shell oysters.

January 09, 2008 (Routine)

Comments:
Water from home must be tested and free of coliform bacteria and e-coli before use in mobile unit. In the meantime, bottled water will be purchased from BJ's and used. Water in tank today was filled from brother's house off of Deacon road which is a public supply. Send me the results from your water test. Water must be tested at least annually.
If the hot water capacity is not sufficient for your daily operations, you will be required to provide a larger water heater, or an instant water heater.
The chest freezer is not functioning. Ensure the chest freezer is capable of holding foods frozen prior to use.
Provide a thermometer for taking food temperatures (has one at home).
A thermometer with a small diameter probe is needed.
Ensure personal belongings are stored in a separate location than food and equipment.
Refrigerated trailer not available. It won't be used until crab season begins. Ensure refrigerated trailer is capable of holding foods at 41'F and below and that it has a thermometer inside.
Facility is in substantial compliance with the Commonwealth of Virginia Board of Health Food Regulations. Permit issued.

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