Vancostas, 3830 Kecoughtan Rd., Hampton, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Vancostas
Address: 3830 Kecoughtan Rd., Hampton, Virginia
Total inspections: 4
Last inspection: Oct 19, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0070 - CFM not posted in public view
  • 1370 - Corrected During Inspection The alarm indicating the level of the sanitizer is not working.
  • 1570 - Repeat >>Gaskets torn on several refrigeration and freezer units.>>Dials missing on front of oven.>>Shelving in dry storage by door is rusted.
  • 1800 - Repeat >>Shelving over 3-vat that holds clean dishes is dirty.>>Stove and oven are in need of cleaning.>>Thermometer in the pizza prep was observed dirty.
  • 1960 - Repeat Dishes and glasses observed stacked after sanitizing.
  • 2930 - Holes are present in screen door on the back door.
  • 3080 - Lights out in main kitchen and several refrigeration units.
  • 3170 - Tile is missing under the ice machine.
  • 3180 - The following area needs to be clean;>>Clean behind the grill.>>Clean under the grill>>Clean behind and under the pizza prep unit.>>Wall behind the dishmachine observed dirty.
  • 3200 - Intake and exhaust air ducts are not being cleaned
  • 3220 - Mops not hung up to air dry.
October 19, 2009Routine011Details / Comments
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) lemons with their bare hands.
  • 0820 A 2 - Critical Repeat The following food was cold holding improperly:-Ham 51*-Meatballs 50*-Sliced tomatoes 56*- Sliced tomatoes in produce ref 60*
  • 0830 - Critical The ready-to-eat (RTE) commercially processed Ham, Salami, Turkey, Bologna, Sliced tomatoes in the walk in, sandwich prep, and two door display refrigeration units were not properly dated for disposition after opening.
  • 1570 - The following equipment is in poor repair:-pizza prep door gasket is torn-top line on sandwich prep unit was not holding at proper temperatures- walk in shelves are rusting
  • 1580 - Repeat The cutting board along the sandwich prep refrigerator is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1700 - Corrected During Inspection Critical Repeat Chlorine concentration at the dish machine was measured at 0 ppm.
  • 1700 - Corrected During Inspection Critical Repeat The concentration of the sanitizer in the 3 compartment sink was at least 200 ppm.
  • 1790 - Corrected During Inspection The cavity of the microwave oven is observed soiled.
  • 1800 - Repeat The following non-food contact surfaces need cleaing:-bottom of the counter for the microwaves-Fryer cabinet-Stove drip tray-Interior of meat slicer
  • 2310 - Corrected During Inspection Critical Observed a diry food container being stored in the hand sink.
  • 3080 - The hood lights were not turned on while the equipment was in use.
  • 3180 - The floor under the 2 door freezer across from the stove needs cleaning.
July 27, 2009Routine56Details / Comments
  • 0220 - Corrected During Inspection Critical An employee was drinking from an uncovered container in the food preparation area.
  • 0570 - Wiping cloth bucket was stored on the floor.
  • 0820 A 2 - Critical The following foods were cold holding at improper temperatures on the top line of the sandwich make table:-sliced tomatoes 53*-Ham 54*-Salami 52*-Bologna 50*
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1570 - The following equipment was in poor repair:-The two door freezer gasket is torn.- Racks in the sandwich prep lower refrigerator are rusting.
  • 1580 - The cutting board along the sandwich make table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution exceeded 200 ppm.
  • 1770 B - There is a build up of mold on the ice machine.
  • 1800 - The following non-food contact surfaces need cleaning:-Fryer cabinet-Telephone
  • 1960 - Metal containers were found stacked while wet after cleaning and chemical sanitization.
  • 2830 - Repeat Floor and wall juncture under the dish rack is not sealed.
  • 2890 - Light bulb in the two door refrigerator is not shielded, coated, or otherwise shatter-resistant.
  • 3180 - The following physical facilities need cleaning:-floor below the dish rack-Floor under the sandwich prep unit.
April 09, 2009Routine310Details / Comments
  • 1100 - mixer bowl crimped/rusty
  • 1320 - There was no temperature measuring device located in the 2 door upright refrigerator
  • 1730 - Handles melted 1/4 units pasta and vegitable
  • 2830 - Floor wall juncture from dish machine scrap sink around corner and behind clean equipment shelving to grease trap and under 3 compartment sink not sealed
  • 3080 - Freezer light out in 2 door upright
  • 3170 - Door frame not sealed where bulk Schreiber spires located rear storeroom
  • 3180 - Vent panels exterior of building dirty(back wall and panel boxes)
  • 3180 - Wall dirty behind scrap sink dish machine
March 04, 2009Routine07Details / Comments

October 19, 2009 (Routine)



Violations:
  • 0070 - CFM not posted in public view
    Post permit in view of the public.
  • 1370 - Corrected During Inspection The alarm indicating the level of the sanitizer is not working.
    Replace battery to ensure alarm still works.
  • 1570 - Repeat >>Gaskets torn on several refrigeration and freezer units.>>Dials missing on front of oven.>>Shelving in dry storage by door is rusted.
    Repair the above items to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. If unable to repair the above items, replace it with one that meets the specifications.
  • 1800 - Repeat >>Shelving over 3-vat that holds clean dishes is dirty.>>Stove and oven are in need of cleaning.>>Thermometer in the pizza prep was observed dirty.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1960 - Repeat Dishes and glasses observed stacked after sanitizing.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 2930 - Holes are present in screen door on the back door.
    If a screen door is used make sure there are no holes in the screen.
  • 3080 - Lights out in main kitchen and several refrigeration units.
    Make sure all lights are working to ensure adequate lighting.
  • 3170 - Tile is missing under the ice machine.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - The following area needs to be clean;>>Clean behind the grill.>>Clean under the grill>>Clean behind and under the pizza prep unit.>>Wall behind the dishmachine observed dirty.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3200 - Intake and exhaust air ducts are not being cleaned
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
  • 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.
Comments:
All temperatures are internal temperatures unless otherwise noted.

July 27, 2009 (Routine)



Violations:
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) lemons with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0820 A 2 - Critical Repeat The following food was cold holding improperly:-Ham 51*-Meatballs 50*-Sliced tomatoes 56*- Sliced tomatoes in produce ref 60*
    Food was discarded. Ensure that all potentially hazardous food is held at 41* and below or use time as a public health control. If time is to be used as a control, potentially hazardous food must be labeled with the time the food is to be discarded (4 hours from the time it is removed from proper temperature.)
  • 0830 - Critical The ready-to-eat (RTE) commercially processed Ham, Salami, Turkey, Bologna, Sliced tomatoes in the walk in, sandwich prep, and two door display refrigeration units were not properly dated for disposition after opening.
    Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
  • 1570 - The following equipment is in poor repair:-pizza prep door gasket is torn-top line on sandwich prep unit was not holding at proper temperatures- walk in shelves are rusting
    Repair/replace.
  • 1580 - Repeat The cutting board along the sandwich prep refrigerator is 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 board to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1700 - Corrected During Inspection Critical Repeat Chlorine concentration at the dish machine was measured at 0 ppm.
    Corrected. Dish machine needed to be primed and read at 100ppm. In the future ensure that dish machine chlorine concentration is between 50-100 pppm.
  • 1700 - Corrected During Inspection Critical Repeat The concentration of the sanitizer in the 3 compartment sink was at least 200 ppm.
    Corrected. New sanitizer mixer was made in the 3 compartment sink and was measured at 100PPM. In the future ensure that chlorine sanitizer concentration is 50-100 ppm.
  • 1790 - Corrected During Inspection 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 cleaing:-bottom of the counter for the microwaves-Fryer cabinet-Stove drip tray-Interior of meat slicer
    Clean.
  • 2310 - Corrected During Inspection Critical Observed a diry food container being stored in the hand sink.
    Keep hand sink free of dishes,pots,pans, utensils, and other food containers. Hand sink is for hand washing only.
  • 3080 - The hood lights were not turned on while the equipment was in use.
    Ensure that the hood lights remain on whenever operating equipment under the hood.
  • 3180 - The floor under the 2 door freezer across from the stove needs cleaning.
    Clean.
Comments:
All food temperatures are internal.

April 09, 2009 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical An employee was drinking from an uncovered container in the food preparation area.
    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.
  • 0570 - Wiping cloth bucket was stored on the floor.
    Store wiping cloth buckets above the floor.
  • 0820 A 2 - Critical The following foods were cold holding at improper temperatures on the top line of the sandwich make table:-sliced tomatoes 53*-Ham 54*-Salami 52*-Bologna 50*
    The mentioned food were all stacked to high in the metal containers. Remove excess food from the top of the containers and move into proper refrigeration. In the future only fill the containers to the manufactures line.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain chlorine test strips so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1570 - The following equipment was in poor repair:-The two door freezer gasket is torn.- Racks in the sandwich prep lower refrigerator are rusting.
    Replace the gasket. Resurface/replace the shelves.
  • 1580 - The cutting board along the sandwich make table is 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 board to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution exceeded 200 ppm.
    Adjust sanitizer to 50-100 ppm
  • 1770 B - There is a build up of mold on the ice machine.
    Clean.
  • 1800 - The following non-food contact surfaces need cleaning:-Fryer cabinet-Telephone
    Clean.
  • 1960 - Metal containers were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 2830 - Repeat Floor and wall juncture under the dish rack is not sealed.
    Seal floor and wall juncture in rooms where water flush cleaning methods are used.
  • 2890 - Light bulb in the two door refrigerator is not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3180 - The following physical facilities need cleaning:-floor below the dish rack-Floor under the sandwich prep unit.
    Clean.
Comments:
All food temperatures are internal.
2009 Permit issued.
Report was not given at the time of inspection due to time constraints.

March 04, 2009 (Routine)



Violations:
  • 1100 - mixer bowl crimped/rusty
    Recommend replacement or restoration
  • 1320 - There was no temperature measuring device located in the 2 door upright refrigerator
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1730 - Handles melted 1/4 units pasta and vegitable
    Replace
  • 2830 - Floor wall juncture from dish machine scrap sink around corner and behind clean equipment shelving to grease trap and under 3 compartment sink not sealed
    Continue efforts to seal these areas
  • 3080 - Freezer light out in 2 door upright
    Restore to operational
  • 3170 - Door frame not sealed where bulk Schreiber spires located rear storeroom
    Seal
  • 3180 - Vent panels exterior of building dirty(back wall and panel boxes)
    Clean and maintain
  • 3180 - Wall dirty behind scrap sink dish machine
    Clean and maintain
Comments:
Substantial improvements made in general condition and cleaning since last routine inspection.
Current CFM certificate has expired more than 6 months. We will not renew unless course retaken. Permit will not be issued unless a new CFM certificate or proof of enrollment in a class can be provided prior to 4/8/09.
Interim permit issued valid thru April 9, 2009
Walk in temperature and contents 41*F. Staff just arriving and has not been in and out of unit. Unit and contents already at maximum temperature and work day just beginning. Consider servicing unit or carefully monitor.
Advised cook on proper storage of product in 2 door upright cooler.

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