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



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: Comments:
Violations discussed for correction.

June 30, 2008 (Routine)


Violations: Comments:
Advised critical violations require immediate correction.

April 04, 2008 (Routine)


Violations: Comments:
Advised critical violations must be corrected immediately. Dishmachine has been converted to low temperature machine.

January 10, 2008 (Routine)


Violations: 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: 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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