Wegmans Seafood Bar, 101 Crosstrail Blvd, Leesburg, VA 20175 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Wegmans Seafood Bar
Address: 101 Crosstrail Blvd, Leesburg, VA 20175
Type: Full Service Restaurant
Phone: 703 669-2044
Total inspections: 9
Last inspection: 02/08/2016
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Inspection findings

Inspection date

Type
The dish machine was sanitizing with hot water with a utensil temperature of 187 degrees F. Make sure staff wash hands between the glove use.
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: In-use utensils improperly stored between use.
    Correction: 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 135°F.
02/08/2016Routine
cooking and cold holding temperatures are good, make sure employees wash, rinse and sanitize thermometers and thermometer cases at least every four hours and in between raw and cooked products
No violation noted during this evaluation.		09/25/2015Routine
Shellfish tags were well organized and date labeled. The dish machine was sanitizing with hot water and was good with a utensil temperature of 172 degrees F.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Pulled pork and other foods in the prep cooler were cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Foods were transferred to the blast chiller.
04/15/2015Routine
All food temperatures were good.
No violation noted during this evaluation.		08/07/2014Routine
Shellfish tags were in order. Food temperatures were within the acceptable range. Manager provided info on reportable illnesses.
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: In-use utensils improperly stored between use.
    Correction: 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 135°F.
03/11/2014Routine
Correct the above item today.. All food temperatures were within the acceptable range. The dish machine was sanitizing with hot water and was working correctly.
  • Critical: Shellfish - Shellstock - Maintaining Identification*
    Observation: Inadequate record keeping system of shellfish tags. The lots of shellfish used at bar do not contain information as to the last date said shellfish was sold.
    Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served. Record the date of the when the last of the shellstock was sold on the tags.
09/18/2013Routine
The purpose of today's visit is due to a anonymous complaint, (# 28770) of bare hand contact with food and utensils. Spoke to the food safety manager who was unaware of the complaint and he stated that he would go back through the security tapes for this area to find out what was going on and who was not following Wegman's policies in regards to food safety. I visited the seafood restaurant area and employees were observed wearing single service gloves while handling food and utensils. There were no violations noted during today's visit.
No violation noted during this evaluation.		05/08/2013Complaint
Shellfish tags were in order. Dishmachine was sanitizing with hot water and working correctly. No violations noted.
No violation noted during this evaluation.		04/25/2013Risk Factor
All food temperatures were within the acceptable range. The shellfish tags and tracking system is good. Employee health was discussed.
No violation noted during this evaluation.		12/20/2012Risk Factor

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