Sir Richards, 3534 Kecoughtan Rd., Hampton, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Sir Richards
Address: 3534 Kecoughtan Rd., Hampton, Virginia
Total inspections: 6
Last inspection: Aug 3, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 3280 - Dead or trapped mouse was found in the control device
August 03, 2009Routine02Details / Comments
  • 0610 - Repeat Potatoes were stored on the floor in the dry store room.
  • 0820 A 2 - Critical Repeat The following foods were cold holding improperly:- Butter in the sliding display 55*- Crab in the right prep unit 58*
  • 1530 - Repeat There is no quat sanitizer strips provided.
  • 1570 - The following equipment are in poor repair:-Salad prep unit-Display refrigerator
  • 1800 - The following non-food contact surfaces need cleaning:-Fan in the prep area-Fan cage in walk in.
  • 2650 - There is no refuse container at the area immediately adjacent to front hand sink.
  • 3170 - Repeat There are missing floor tiles in the dry store room and at the bar.
  • 3270 - Critical Repeat Rodent droppings were observed on the dry storage shelves.
July 16, 2009Follow-up26Details / Comments
  • 0440 - Critical Tag is missing from the clam container.
  • 0440 - Critical The tags for the clams are not available or are discarded immediately after the container is empty.
  • 0470 A 4 - Multiple food was found left uncovered in the walk in refrigerator.
  • 0470 A 4 - Raw chicken stored above raw beef and already cooked product.
  • 0610 - Repeat Potatoes were stored on the floor in the dry store room.
  • 0650 - the chips on the bar display are not protected from contamination.
  • 0800 - Critical Clam Chowder that had been put in the walk in refrigerator 2 days ago had an internal temperature of 44* and is noted as not being adequately cooled to prevent the growth of harmful bacteria.
  • 0820 A 2 - Critical The following foods were cold holding improperly:- Butter in the sliding display 61*- Crab in the right prep unit 61*
  • 0830 - Critical Repeat multiple food in the walk in and prep refrigeration units including shrimp creole, rice, spaghetti, ham, and turkey are not properly dated for disposition.
  • 1530 - Repeat There is no quat sanitizer strips provided.
  • 1570 - There is an ice build up in the reach in freezer.
  • 1580 - Repeat The cutting board(s) along the prep units are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 C - The soda nozzle at the bar has an accumulation of syrup.
  • 1790 - Repeat The cavity of the microwave oven is observed soiled.
  • 2000 - foil bowls were observed stored with the food-contact surface facing upward.
  • 2310 - Corrected During Inspection Critical Repeat Trash can was observed in front of the hand sink preventing access.
  • 3170 - There are missing floor tiles in the dry store room.
  • 3220 - Mops not hung up to air dry.
  • 3270 - Critical Multiple flies were present in the facility
  • 3270 - Critical Rodent droppings were observed on the dry storage shelves.
  • 3340 - Corrected During Inspection Critical Spray bottles fillled with chemical cleaners were observed stored with single service "to-go" boxes on top of the freezer.
June 26, 2009Routine711Details / Comments
  • 0480 - Unlabeled food containers near grill area.
  • 0550 - ice scoop stored improperly..
  • 0830 - Critical The prepared ready-to-eat (RTE) ham in the refrigeration unit is not properly dated for disposition.
  • 1260 - A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
  • 1570 - The walk in refrigerator gasket is torn.
  • 1580 - The cutting board along the salad prep are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 B - The meat slicer needs cleaning.
  • 1790 - The cavity of the microwave oven is observed soiled.
  • 1800 - Repeat The following non-food contact surfaces need cleaning:-Drip tray of the grill-can opener-Dry storage shelves
  • 2310 - Critical The handwashing facility was blocked, preventing access by employees for easy handwashing.
  • 3030 - No disposable towels were provided at the hand sink.
  • 3180 - A ceiling tile is stained in the mens room.
February 11, 2009Routine210Details / Comments
  • 0070 - Repeat Certified food manager not registered with this office
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination.
  • 0690 - Exposed sewer line in storeroom
  • 1060 - The following nonfood contact surface are not corrosion resistant, nonabsorbent, and/or smooth:Interior of cabinets across from ice machinesWood supports for kitchen handsink
  • 1510 - The person in charge could not provide a food temperature measuring device.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1800 - Repeat Surfaces through out have a build of dirt and grime
  • 2000 - There is no splash shield installed between 3 compartment sink and hand sink to protect utensils from splash
  • 2120 - Critical No hot water (gas not on)
  • 2890 - Light bulb over ice machines are not shielded, coated, or otherwise shatter-resistant.
  • 2930 - Repeat Back door (screen) does not close securely
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at the bar lavatory used by food employees
December 04, 2008Routine111Details / Comments
  • 0070 - Facility will have to have a certified food manager
  • 1320 - Thermometers
  • 1460 - There is no 3-vat sink located in the kitchen.
  • 1550 - Cabinets have gaps behind themShelves in storeroom have many gaps and crevices in which vermin can hide.
  • 1720 - Chlorine test kit
  • 2230 - Critical Handsinks
  • 2250 - No mop sink is installed in establishment.
  • 2600 - Dumpster
  • 2790 - The ceiling material located in the restroom and behind the bar does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 2800 - Outdoor walking and driving areas are such that they do not minimize dust, facilitate maintenance or prevent muddy conditions (parking lot).
  • 2810 - Floor in storeroom is not smooth and easily cleanable.
  • 2930 - Back door and side door have gaps and are not self closing
  • 3080 - Lighting under vent hood was insufficient.
  • 3170 - The following structures are not in good repair: cabinets
March 07, 2007Routine113Details / Comments

August 03, 2009 (Routine)



Violations:
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 3280 - Dead or trapped mouse was found in the control device
    Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
Comments:
Previous violations have been corrected.
All food temperatures are internal.

July 16, 2009 (Follow-up)



Violations:
  • 0610 - Repeat Potatoes were stored on the floor in the dry store room.
    Store food at least 6" above the ground.
  • 0820 A 2 - Critical Repeat The following foods were cold holding improperly:- Butter in the sliding display 55*- Crab in the right prep unit 58*
    Do not hold any potentially hazardous food in the sliding display or right prep unit until the refrigeration units have been serviced/fixed. Food was discarded.
  • 1530 - Repeat There is no quat sanitizer strips provided.
    Obtain quateranary ammonia testing strips to ensure proper concentration of sanitizer.
  • 1570 - The following equipment are in poor repair:-Salad prep unit-Display refrigerator
    Repair so that refrigerators hold below 41*
  • 1800 - The following non-food contact surfaces need cleaning:-Fan in the prep area-Fan cage in walk in.
    Clean.
  • 2650 - There is no refuse container at the area immediately adjacent to front hand sink.
    Provide a refuse container for the disposal of paper towels at the front hand sink.
  • 3170 - Repeat There are missing floor tiles in the dry store room and at the bar.
    replace the tiles.
  • 3270 - Critical Repeat Rodent droppings were observed on the dry storage shelves.
    Operator was given two weeks to handle the problem and waited until the last day to contract a pest controller service as confirmed by the pest controller company over the phone.
Comments:
All food temperatures are internal.

June 26, 2009 (Routine)



Violations:
  • 0440 - Critical Tag is missing from the clam container.
    Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
  • 0440 - Critical The tags for the clams are not available or are discarded immediately after the container is empty.
    Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied.
  • 0470 A 4 - Multiple food was found left uncovered in the walk in refrigerator.
    Cover food to prevent any outside contamination. Operator may leave food uncovered only if the food is in the cooling process.
  • 0470 A 4 - Raw chicken stored above raw beef and already cooked product.
    Store food in a manner that prevents cross contamination. From top to bottom remember "swim, walk, fly".
  • 0610 - Repeat Potatoes were stored on the floor in the dry store room.
    Store food at least 6" above the ground.
  • 0650 - the chips on the bar 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.
  • 0800 - Critical Clam Chowder that had been put in the walk in refrigerator 2 days ago had an internal temperature of 44* and is noted as not being adequately cooled to prevent the growth of harmful bacteria.
    Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • 0820 A 2 - Critical The following foods were cold holding improperly:- Butter in the sliding display 61*- Crab in the right prep unit 61*
    Do not hold any potentially hazardous food in the sliding display or right prep unit until the refrigeration units have been serviced/fixed. Food was discarded.
  • 0830 - Critical Repeat multiple food in the walk in and prep refrigeration units including shrimp creole, rice, spaghetti, ham, and turkey are 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.
  • 1530 - Repeat There is no quat sanitizer strips provided.
    Obtain quateranary ammonia testing strips to ensure proper concentration of sanitizer.
  • 1570 - There is an ice build up in the reach in freezer.
    Remove the ice as it can restrict the air flow in the unit.
  • 1580 - Repeat The cutting board(s) along the prep units are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1770 C - The soda nozzle at the bar has an accumulation of syrup.
    clean.
  • 1790 - Repeat The cavity of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
  • 2000 - foil bowls were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2310 - Corrected During Inspection Critical Repeat Trash can was observed in front of the hand sink preventing access.
    Remove the trash can, and keep the area in front of the hand sink free of obsticles and obstructions to allow easy access for hand washing.
  • 3170 - There are missing floor tiles in the dry store room.
    replace the tiles.
  • 3220 - 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.
  • 3270 - Critical Multiple flies were present in the facility
    Ensure that all outer openings remain closed.
  • 3270 - Critical Rodent droppings were observed on the dry storage shelves.
    It is recommended that the operator consider hiring a pest control service.
  • 3340 - Corrected During Inspection Critical Spray bottles fillled with chemical cleaners were observed stored with single service "to-go" boxes on top of the freezer.
    Store chemicals and cleaners separate and/or below food and single service items
Comments:
All food temperatures are internal.
This was an unsatisfactory inspection. A follow up inspection will be conducted on 10 July 2009, all critical violations must be corrected at this time.

February 11, 2009 (Routine)



Violations:
  • 0480 - Unlabeled food containers near grill area.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0550 - ice scoop stored improperly..
    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.
  • 0830 - Critical The prepared ready-to-eat (RTE) ham 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.
  • 1260 - A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
    Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
  • 1570 - The walk in refrigerator gasket is torn.
    Repair/Replace.
  • 1580 - The cutting board along the salad prep are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1770 B - The meat slicer needs cleaning.
    Clean.
  • 1790 - The cavity of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
  • 1800 - Repeat The following non-food contact surfaces need cleaning:-Drip tray of the grill-can opener-Dry storage shelves
    Clean.
  • 2310 - Critical The handwashing facility was 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 pile preventing its use.
  • 3030 - No disposable towels were provided at the hand sink.
    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
  • 3180 - A ceiling tile is stained in the mens room.
    Clean/replace.
Comments:
all food temperatures are internal.

December 04, 2008 (Routine)



Violations:
  • 0070 - Repeat Certified food manager not registered with this office
    Bring certificate and fee to this office to register
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination.
    Install an approved durable, and cleanable barrier on both sides of ice bin at bar.
  • 0690 - Exposed sewer line in storeroom
    This room is not to be used for food storage
  • 1060 - The following nonfood contact surface are not corrosion resistant, nonabsorbent, and/or smooth:Interior of cabinets across from ice machinesWood supports for kitchen handsink
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1510 - The person in charge could not provide a food temperature measuring device.
    Obtain at least one food temperature measuring device that is tip sensitive so employees can properly monitor the temperature of food items in the establishment.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1800 - Repeat Surfaces through out have a build of dirt and grime
    Clean and sanitize all surfaces
  • 2000 - There is no splash shield installed between 3 compartment sink and hand sink to protect utensils from splash
    Install
  • 2120 - Critical No hot water (gas not on)
    Hot water must be provided at all times
  • 2890 - Light bulb over ice machines are not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 2930 - Repeat Back door (screen) does not close securely
    Adjust door so that it closes securely to prevent entrance of pests
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at the bar lavatory 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.

March 07, 2007 (Routine)



Violations:
  • 0070 - Facility will have to have a certified food manager
    Once approved course is completed, bring certificate along with $10.00 to the Hampton Health Department and register.
  • 1320 - Thermometers
    Provide a thermometers in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1460 - There is no 3-vat sink located in the kitchen.
    Install a 3compartment sink with drainboards on each side to manually wash, rinse, and sanitize equipment and utensils.
  • 1550 - Cabinets have gaps behind themShelves in storeroom have many gaps and crevices in which vermin can hide.
    Seal all cabinets to the wallsSeal shelves in storeroom
  • 1720 - Chlorine test kit
    Provide a chlorine test kit to test sanitizer levels in sink and in dishwasher.
  • 2230 - Critical Handsinks
    Install handsinks to increase the employee's opportunity to wash hands routinely. Install one behind bar and one in kitchen.
  • 2250 - No mop sink is installed in establishment.
    Install a utility sink in the room between the kitchen and the dining room in the location where there is now a handsink.
  • 2600 - Dumpster
    Once obtained the dumpster must be stored on a smooth, nonabsorbent surface that is sloped to drain, such as concrete.
  • 2790 - The ceiling material located in the restroom and behind the bar does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
    Refinish or replace (and paint) the indoor ceiling in the restroom and behind the bar so it is smooth, durable, easily cleanable and nonabsorbent(vinyl-faced gypsum board).
  • 2800 - Outdoor walking and driving areas are such that they do not minimize dust, facilitate maintenance or prevent muddy conditions (parking lot).
    Parking lot must be paved.
  • 2810 - Floor in storeroom is not smooth and easily cleanable.
    Repair or cover floor to make it smooth and easily cleanable.
  • 2930 - Back door and side door have gaps and are not self closing
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors.If installed a screen door must open outwards
  • 3080 - Lighting under vent hood was insufficient.
    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 Install 2 additional light fixtures under hood.
  • 3170 - The following structures are not in good repair: cabinets
    Cabinets need to be painted.

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