Va. Beach Moose Family Lodge, 3133 Shipps Corner Road, Virginia Beach, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Va. Beach Moose Family Lodge
Address: 3133 Shipps Corner Road, Virginia Beach, Virginia
Phone: (757) 468-4124
Total inspections: 11
Last inspection: Sep 10, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. September 10, 2009Routine00Details / Comments
No violation noted during this evaluation. June 01, 2009Routine00Details / Comments
1800 - The nonfood contact surface of a few of the filters in the hood system have accumulations of grime and debris.February 19, 2009Routine01Details / Comments
No violation noted during this evaluation. November 10, 2008Routine00Details / Comments
  • 0550 - In-use utensils improperly stored between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 0820 A 2 - Critical Sliced turkey and ham in upper section of prep refrigerator cold holding at improper temperatures.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can-opener.
  • 2000 C - Single service items observed unprotected from contamination.
September 17, 2008Routine23Details / Comments
  • 0220 - Corrected During Inspection Critical Employee water bottle is stored in bar reach-down refrig, in areas where it may contaminate food, clean equipment, utensils or other items needing protection.
  • 0380 - Critical Food from damaged packaging offered for sale or service. (dented cans of salsa and baked beans)
  • 1570 - Unused or non-functioning equipment not removed from the premises. DIshmachine at bar is not in use with no plans for future use.
  • 2000 - Corrected During Inspection Repeat Single service items observed unprotected from contamination. (drink cups in store room)
  • 2000 - Corrected During Inspection Box of straws found stored on store room floor,.
  • 3330 - Critical Repeat Working container of spray chemical not properly labeled.
  • 3340 - Critical Repeat Containers of dish detergent not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
June 30, 2008Routine42Details / Comments
  • 0470 - Critical Unwrapped or uncovered food in the refrigerator.
  • 3330 - Critical Repeat Working container of spray chemical not properly labeled.
  • 3340 - Corrected During Inspection Critical Containers of chemicals not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
April 04, 2008Routine30Details / Comments
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 1660 - Repeat The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 150 while the actual temperature was 100 degrees F.
  • 2000 - Corrected During Inspection Repeat Single service items observed unprotected from contamination.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. (toilet rooms)
  • 3330 - Corrected During Inspection Critical Working containers of spray chemical not properly labeled.
January 10, 2008Routine14Details / Comments
No violation noted during this evaluation. November 14, 2007Follow-up00Details / Comments
  • 0220 - Corrected During Inspection Critical 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.
  • 0810 - The methods used for cooling were not adequate.
  • 0960 1 - Critical The food contact surface of the cardboard box in which cooked chicken is stored is not safe.
  • 1660 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 150 degrees F while the actual temperature was 115 degrees F.
  • 1680 - 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 120 degreesF. To Correct:
  • 2000 - Single service items observed unprotected from contamination.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
November 07, 2007Routine35Details / Comments
No violation noted during this evaluation. October 05, 2007Routine00Details / Comments

September 10, 2009 (Routine)

Comments:
Very clean and sanitary conditions observed during inspection. Discussed employee health policy with kitchen manager. Keep up the good work!

June 01, 2009 (Routine)

Comments:
Discussed rinse guage on sanitizing machine possibly not working correctly. Very nice job regarding food safety and practices in the kitchen. Keep up the good work!

February 19, 2009 (Routine)



Violation: 1800 - The nonfood contact surface of a few of the filters in the hood system have 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.
Comments:
Very clean establishment and sanitary practices observed. Keep up the good work!

November 10, 2008 (Routine)

Comments:
No violations noted. Clean establishment and good food safety practices. Permit issued.

September 17, 2008 (Routine)



Violations:
  • 0550 - 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 135F.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 A 2 - Critical Sliced turkey and ham in upper section of prep refrigerator cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F 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: can-opener.
    Clean and sanitize these surfaces for food contact.
  • 2000 C - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
Comments:
Violations discussed for correction.

June 30, 2008 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical Employee water bottle is stored in bar reach-down refrig, in areas 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.
  • 0380 - Critical Food from damaged packaging offered for sale or service. (dented cans of salsa and baked beans)
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 1570 - Unused or non-functioning equipment not removed from the premises. DIshmachine at bar is not in use with no plans for future use.
    Remove any unused or non-functioning equipment from the premises.
  • 2000 - Corrected During Inspection Repeat Single service items observed unprotected from contamination. (drink cups in store room)
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2000 - Corrected During Inspection Box of straws found stored on store room floor,.
    Store in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 3330 - Critical Repeat Working container of spray chemical not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • 3340 - Critical Repeat Containers of dish detergent not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers must be located in an area that is not above or with food, equipment, utensils, linens or single service items.
Comments:
Advised critical violations require immediate correction.

April 04, 2008 (Routine)



Violations:
  • 0470 - Critical Unwrapped or uncovered food in the refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3330 - Critical Repeat Working container of spray chemical not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • 3340 - Corrected During Inspection Critical Containers of chemicals not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Advised critical violations must be corrected immediately. Dishmachine has been converted to low temperature machine.

January 10, 2008 (Routine)



Violations:
  • 0240 - Repeat 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.
  • 1660 - Repeat The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 150 while the actual temperature was 100 degrees F.
    Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
  • 2000 - Corrected During Inspection Repeat Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. (toilet rooms)
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3330 - Corrected During Inspection Critical Working containers of spray chemical not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
Comments:
Advised not to use dishmachine until wash temperature is at minimum required temperature. This is a continuing violation.

November 14, 2007 (Follow-up)

Comments:
Follow-up inspection to check wash and rinse temperatures of high temp. machine. Machine is in use at time of inspection. Operator said they will wash-rinse-sanitize in sink after each batch. Operator said they have ordered a booster heater from Champion. It should be here this week for installation. Advised to continue to wash-rinse-sanitize until this has been corrected. Please call me when this has been corrected.

November 07, 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.
  • 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.
  • 0810 - The methods used for cooling were not adequate.
    Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • 0960 1 - Critical The food contact surface of the cardboard box in which cooked chicken is stored is not safe.
    Remove chicken to prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1660 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 150 degrees F while the actual temperature was 115 degrees F.
    Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
  • 1680 - 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 120 degreesF. 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.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories 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:
Advised critical violations require immediate correction. Advised not to use dishmachine until it can reach proper temperatures. Please contact me when this has been corrected.

October 05, 2007 (Routine)

Comments:
Opening inspection. Mechanical dishmachine not yet in operation. (high temp. machine). Advised that sandwich prep unit must hold PHF at or below 41 degrees F. Operator said they will not use until it can hold food at or below 41 degrees F. Need "employees must wash hands" signs for toilet rooms. This serves as health dept. to operate provided all other required permits and inspections have been obtained.

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