The Pacific Bay, 2628 Virginia Avenue, Collinsville, VA 24078 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: The Pacific Bay
Address: 2628 Virginia Avenue, Collinsville, VA 24078
Type: Full Service Restaurant
Phone: 336 575-5747
Total inspections: 5
Last inspection: 02/02/2016
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Inspection findings

Inspection date

Type
  • Cloths - Wiping Cloths - Use Limitation
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Food Storage - Clean and Dry Location
    Observation: Food stored on the floor or food stored less than 6" above the floor in the walk-in..;Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • Thawing (repeated violation)
    Observation: Improper methods used to thaw shrimp and hamburger.
    Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The food in the refrigeration unit is not properly dated for disposition.
    Correction: 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 41°F 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.
  • Handwashing Cleanser - Availability
    Observation: Soap was not provided at the hand washing lavatory in the waitress station
    Correction: 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.
02/02/2016Routine
No violation noted during this evaluation.10/06/2015Risk Factor
  • Thawing
    Observation: Improper methods used to thaw hamburger.
    Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
06/03/2015Routine
Manager knowledgeable on food safety risk factors and employee health. Food safety educational materials posted in all food preparation areas for employees to read and understand. Employees observed washing hands and wearing and changing gloves during inspection. There are three hand wash sinks located in each food preparation area and one in the dish wash area. Using ice baths for cooling hot foods. Raw and ready-to-eat foods stored separately in walk-in cooler and refrigeration units. Separate fryers for each type food and fish product and employee training on proper changing of gloves to prevent possible allergen concerns. Discussed with owner operation of oyster bar being placed within the facility in the near future.
  • Equipment - Cutting Surfaces
    Observation: The cutting board on the grill line preparation unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
01/21/2015Routine
Manager/Owner knowledgeable on food safety risk factors. Employees observed wearing gloves during inspection. Firm open 11 am - 9 pm Tues. -Fri 3 pm - 10 pm Sat - Sun 11 am - 9 pm - Closed Mondays in near future. Raw and ready-to-eat foods stored separately in walk-in cooler. Permit issued at this time.
No violation noted during this evaluation.		04/16/2014Routine

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