Waterfront Gourmet (Prep. Kitchen), Torpedo Factory - 5 Cameron St, #4, Alexandria, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Waterfront Gourmet (Prep. Kitchen)
Address: Torpedo Factory - 5 Cameron St, #4, Alexandria, Virginia
Total inspections: 2
Last inspection: Oct 19, 2009

Restaurant representatives - add corrected or new information about Waterfront Gourmet (Prep. Kitchen), Torpedo Factory - 5 Cameron St, #4, Alexandria, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 11-2-24(a) - Corrected During Inspection Critical There is no Certified Food Manager (CFM) present in the establishment.
  • 2-401.11(A) - Corrected During Inspection Critical Repeat Plastic water bottle used by employee is being stored in the 3-door cooler.
  • 6-301.12(A) - Corrected During Inspection Repeat Paper towels not available at either handwashing sink.
  • 3-302.11(A)(2) - Corrected During Inspection Critical Raw ground beef burgers stored over raw fish in the True 1-door freezer (top shelf).
  • 4-702.11 - Corrected During Inspection Critical DIshware was washed with soap at the three compartment sink, but there was no step utilized to sanitize the dishware with sanitizer solution.
  • 3-501.17(A) - Corrected During Inspection Critical Repeat Items prepared on site (cooked lentils, cooked peppers, etc) are not being date marked to show disposal date.
  • 7-102.11 - Corrected During Inspection Critical Repeat Working containers of poisonous and toxic materials are not properly labeled with a common name (degreaser under 3-comp sink in an unlabeled bottle).
  • 3-304.14(A) - Corrected During Inspection Dry wiping cloth used under cutting board.
  • 4-603.16(A)-(E) - Corrected During Inspection A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  • 5-202.12(A) - Corrected During Inspection Water at the handwashing sinks was measured below 100F because the hot water valve had been closed at the hot water heater.
  • 6-501.11 - Corrected During Inspection Hot water heater is still leaking (because it leaks, cleaning/maintence person had closed the valve; as a result, there was no hot water available at the beginning of the inspection).
October 19, 2009Routine65Details / Comments
  • 2-401.11(A) - Corrected During Inspection Critical Employees are drinking in the food prep area (glass container of coffee; half-empty water bottle stored in cooler).
  • 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw tilapia in plastic bags stored over tomato paste in plastic container).
  • 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows: small ceramic spoon stored in tomato paste sauce with handle contacting food.
  • 3-501.17(A) - Corrected During Inspection Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: soup (yellow), and tomato-based sauce with cooked onions).
  • 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at each handwashing sink.
  • 6-501.12(A) - Stainless steel panel behind range in need of cleaning (grease on panel).
  • 7-102.11 - Corrected During Inspection Critical Working containers of poisonous and toxic materials are not properly labeled with a common name (spray bottle with degreaser stored under 3-comp sink is not labeled)
July 13, 2009Routine43Details / Comments

October 19, 2009 (Routine)



Violations:
  • 11-2-24(a) - Corrected During Inspection Critical There is no Certified Food Manager (CFM) present in the establishment.
    It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in enforcement action.
  • 2-401.11(A) - Corrected During Inspection Critical Repeat Plastic water bottle used by employee is being stored in the 3-door cooler.
    Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers.
  • 6-301.12(A) - Corrected During Inspection Repeat Paper towels not available at either handwashing sink.
    Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
  • 3-302.11(A)(2) - Corrected During Inspection Critical Raw ground beef burgers stored over raw fish in the True 1-door freezer (top shelf).
    Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
  • 4-702.11 - Corrected During Inspection Critical DIshware was washed with soap at the three compartment sink, but there was no step utilized to sanitize the dishware with sanitizer solution.
    In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
  • 3-501.17(A) - Corrected During Inspection Critical Repeat Items prepared on site (cooked lentils, cooked peppers, etc) are not being date marked to show disposal date.
    Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
  • 7-102.11 - Corrected During Inspection Critical Repeat Working containers of poisonous and toxic materials are not properly labeled with a common name (degreaser under 3-comp sink in an unlabeled bottle).
    Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
  • 3-304.14(A) - Corrected During Inspection Dry wiping cloth used under cutting board.
    Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
  • 4-603.16(A)-(E) - Corrected During Inspection A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
    Washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures: 1) use of a distinct, separate water rinse after washing and before sanitizing if using a 3-vat sink, alternative manual warewashing equipment equivalent to a 3-vat sink, or a 3-step washing, rinsing, and sanitizing procedure in a warewashing system for CIP equipment, 2) use of a detergent-sanitizer if using alternative warewashing equipment that is approved for use with a detergent-sanitizer or a warewashing system for CIP equipment, 3) use of a nondistinct water rinse that is integrated in the hot water sanitization immersion step of a 2-vat sink operation, 4) use of a nondistinct water rinse that is intergrated in the application of the sanitizing solution and wasted immediately after each application (if using a warewashing machine that does not recycle the sanitizing solution), 5) use of a nondistinct water rinse that is integrated in the application of the sanitizing solution (if using a warewashing machine that does recycle the sanitizing solution).
  • 5-202.12(A) - Corrected During Inspection Water at the handwashing sinks was measured below 100F because the hot water valve had been closed at the hot water heater.
    A handwashing sink shall be equipped to provide water at a temperature of at least 100f through a mixing valve or combination faucet.
  • 6-501.11 - Corrected During Inspection Hot water heater is still leaking (because it leaks, cleaning/maintence person had closed the valve; as a result, there was no hot water available at the beginning of the inspection).
    Repair the leaky hot water heater. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
This visit was made to conduct a routine inspection. Please note the following items:
1) Repeat critical violations observed during this inspection. Repeat critical items observed during the next inspection will be sibject to civil penalties ($50 per repeat violation).
2) Good hot holding temperatures and cold holding temperatures.
3) No CFM on site during inspection.
If you have any questions, please call me at 703 838 4400 x250

July 13, 2009 (Routine)



Violations:
  • 2-401.11(A) - Corrected During Inspection Critical Employees are drinking in the food prep area (glass container of coffee; half-empty water bottle stored in cooler).
    Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers.
  • 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw tilapia in plastic bags stored over tomato paste in plastic container).
    Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
  • 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows: small ceramic spoon stored in tomato paste sauce with handle contacting food.
    During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
  • 3-501.17(A) - Corrected During Inspection Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: soup (yellow), and tomato-based sauce with cooked onions).
    Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
  • 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at each handwashing sink.
    Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
  • 6-501.12(A) - Stainless steel panel behind range in need of cleaning (grease on panel).
    Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
  • 7-102.11 - Corrected During Inspection Critical Working containers of poisonous and toxic materials are not properly labeled with a common name (spray bottle with degreaser stored under 3-comp sink is not labeled)
    Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
Comments:
This visit was made to conduct routine inspection. Please note the following items:
1) All non-critical items shall be corrected prior to the next routine inspection.
2) ALl hot holding temperatures were observed to be within acceptable ranges.
3) All cold holding temperatures were observed to be within acceptable ranges.

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