Whitehurst Hall, 1715 W 48Th Street, Norfolk, VA - Restaurant inspection findings and violations



Business Info

Restaurant: Whitehurst Hall
Address: 1715 W 48Th Street, Norfolk, Virginia
Total inspections: 16
Last inspection: Apr 14, 2008

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 4-501.11 - Repeat Ice cream machine was observed in a state of disrepair and damaged. Equipment was stored in utility closet.
  • 6-202.11 - Repeat Light bulb in dishwashing area not shielded, coated, or otherwise shatter-resistent.
  • 6-202.12 - Repeat Missing two drip pans for hood system.
  • 6-501.11 - Drain cover missing in maintenance room.
  • 6-501.12 - Repeat Floor under ice machine and wall behind ice machine noted in need of cleaning.
April 14, 2008Follow-up05Details / Comments
  • 3-101.11 - Critical The green peppers in walk-in were unsound or adulterated.
  • 3-302.11 - Critical Unwrapped or uncovered food in the walk-in refrigerator.
  • 3-305.11 - Bread found stored on the floor in dry stock room.
  • 4-202.11 - Corrected During Inspection The food contact surfaces of the several pans were not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 4-501.11 - Ice cream machine was observed in a state of disrepair and damaged. Equipment was stored in utility closet.
  • 4-501.112 - 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 140°F.
  • 6-101.11 - The indoor ceiling material located at dishwashing area does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Paint is flaking off of the ceiling.
  • 6-202.11 - Light bulb in walk-in freezer and in dishwashing area not shielded, coated, or otherwise shatter-resistent.
  • 6-202.12 - No drip pans for hood system.
  • 6-301.11 - Soap was not provided at the hand washing lavatory in the ladies locker room.
  • 6-303.11 - Less than 10 foot candles of light was noted in the stock room area.
  • 6-303.11 - Less than 20 foot candles of light was noted in the Victory reach-in.
  • 6-501.11 - Ceiling outside of walk-in is missing tiles.
  • 6-501.113 - Utility room is very disorganized.
  • 6-501.12 - Repeat Wall under hood and behind equipment, floor under ice machine and wall behind ice machine, and floor under dishwasher and under tray line noted in need of cleaning.
February 26, 2008Routine212Details / Comments
  • 3-501.16 - Corrected During Inspection Critical Pasta salad cold holding at improper temperatures (50'F).
  • 4-501.11 - Prep unit, heating cabinet and several were observed in a state of disrepair and damaged.
  • 4-501.11 - The can opener blade is rusted and dull.
  • 6-501.11 - Gap under back door.
  • 6-501.12 - Walls and floors in dishwashing area noted in need of cleaning.
January 30, 2007Routine13Details / Comments
  • 3-501.16 - Corrected During Inspection Critical Repeat Ham and sausage cold holding at improper temperatures.
  • 4-602.13 - The nonfood contact surface of the can opener had accumulations of grime and debris.
  • 6-501.11 - Holes were observed in the wall under the handsink behind the salad bar, handsink in the kitchen and a sink in the dishwashing area near the dishwasher. Paint is peeling from the ceiling in the dishwashing area.Wall behind tray return in kitchen has an accumulation of grime and debris
October 04, 2006Routine12Details / Comments
  • 4-204.115 - All threetemperature gauges of diswashing machine stuck.
  • 4-501.11 - The can opener blade and base are soiled.
  • 6-202.11 - Light bulb in the vault not shielded, coated, or otherwise shatter-resistent.
May 01, 2006Routine--Details / Comments
  • 3-501.16 - Corrected During Inspection Critical Milks cold holding at improper temperatures and food in hot cabinet hot holding at improper temperatures. Food was reheated and temperature in hot cabinets were turned up. Milk in milk refrigerator was discarded voluntarily and recommended that maanger verify that the unit is holding proper temperature before putting new milk product in it.
  • 4-204.118 - There is no pressure gauge installed at the hot water supply line immediately before entering the warewashing machine allowing pounds per square inch, psi, to be monitored by a machine operator.
  • 4-501.11 - Stove/Triple fryer and convection ovens are in poor condition- rust present and outside surface chipping.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: mold growth on ice machine shield .
  • 6-501.11 - Ceiling paint in dishwasher room and wall opposite of dishwasher is not maintained in good repair
January 26, 2006Routine14Details / Comments
6-501.12 - Repeat Floor under equipment where fryers are located is in need of cleaning.September 22, 2005Follow-up01Details / Comments
  • 4-204.112 - Repeat Accurate temperature charts are not being maintained for all refrigeration units.
  • 4-501.11 - Repeat Walk-in is not properly holding temperature below 41 F. Door closer is not working properly.
  • 6-501.12 - Repeat Floor under equipment where fryers are located is in need of cleaning.
September 15, 2005Follow-up03Details / Comments
  • 2-301.14 - Critical Dishwasher failed to wash his or her hands after touching dirty dishes and before handling clean dishes.
  • 3-202.15 - Critical Dented cans in back storage area.
  • 3-302.11 - Critical Repeat Unwrapped or uncovered pizza in walk-in. Aprons are stored in a way that could contaminated bread.
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 3-501.16 - Critical Chicken, rice, tomato paste, and deli meats cold holding at improper temperatures. Food delivery was sitting out of refrigeration for about 30 minutes. While delivery was placed in walk-in doors were left open.Ice cream is improperly holding at 65F in ice cream machine.
  • 4-204.112 - Both units in island up front have broken thermometers and walk-in inside thermometer is broken. Temperature charts are not being maintained for all refrigeration units.
  • 4-501.11 - The door gasket of the walk-in is not sealing properly. Walk-in is not properly holding temperature below 41 F.
  • 4-501.110 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 160 while the actual temperature was 139.
  • 5-202.12 - Water from the handwashing sink in the island up front and in prep room was measured at a temperature less than 110F.
  • 5-204.11 - Critical The handwashing stations up front in island and in prep room are broken.
  • 6-202.15 - All floor drains are not covered with grate to prevent entry of rodents or pest into establishment.
  • 6-501.11 - Ceiling tile out of place in back room with ice machine.
  • 6-501.12 - Floor under equipment where fryers are located are heavily soiled and in need of cleaning.
September 09, 2005Routine58Details / Comments
3-302.11 - Critical Repeat Unwrapped or uncovered pizza in the walk-in.March 21, 2005Follow-up10Details / Comments
  • 3-302.11 - Critical Unwrapped or uncovered pizza in the walk-in.
  • 3-302.11 - Critical Raw beef was observed stored above RTE cold cuts.
  • 3-501.16 - Critical Chicken thighs in the walk-in was 49 F.
  • 4-204.112 - Corrected During Inspection There was no temperature measuring device located in the milk dispensing unit.
  • 4-501.112 - The water temperature in the dishwasher was not reaching temperature required for wash and rinse cycles.
  • 4-602.11 - Critical Repeat Ice machine shield was observed with accumulations of mold. Soda and Juice machine are in need of cleaning were observed with accumulation of grime and debris. Can opener blade in need of cleaning.
  • 6-403.11 - Employee food was observed being stored with customer food.
  • 6-501.12 - Floor in walk-in, floor under cabinets on buffet line, and pan in walk-in filled with spilled egg product in need of cleaning.
February 23, 2005Routine34Details / Comments
  • 3-302.11 - Critical Unwrapped or uncovered pizza in the walk-in.
  • 3-302.11 - Corrected During Inspection Critical Raw beef was observed stored above RTE cold cuts.
  • 3-501.16 - Corrected During Inspection Critical Chicken thighs in the walk-in was 49 F.
  • 4-204.112 - Corrected During Inspection There was no temperature measuring device located in the milk dispensing unit.
  • 4-501.112 - The water temperature in the dishwasher was not reaching temperature required for wash and rinse cycles.
  • 4-602.11 - Critical Repeat Ice machine shield was observed with accumulations of mold. Soda and Juice machine are in need of cleaning were observed with accumulation of grime and debris. Can opener blade in need of cleaning.
  • 6-403.11 - Corrected During Inspection Employee food was observed being stored with customer food.
  • 6-501.12 - Floor in walk-in, floor under cabinets on buffet line, and pan in walk-in filled with spilled egg product in need of cleaning.
February 23, 2005Routine34Details / Comments
  • 3-305.11 - Food stored on the floor. Or Food stored less than 6"" above the floor.
  • 4-602.13 - The nonfood contact surface of the soda machines had accumulations of grime and debris.
  • 5-202.11 - Critical Repeat The faucet was not easy to clean because the component is damaged or condition is in poor repair.
  • 6-301.20 - No waste receptacle provided at handwashing lavatories by the door.
  • 6-501.18 - Handwashing facilities are unclean and not maintained
July 09, 2004Routine14Details / Comments
  • 3-304.12 - Dispensing utensils improperly stored between.
  • 3-501.18 - Critical According to the ""consume by"" date on the commercially processed ready-to-eat yogurt, lunchables and juices in the refrigerator, the food should have been discarded several days ago.
  • 4-602.11 - Critical Surfaces of the soda/juice nozzles were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  • 5-202.11 - Critical The faucets in the sink near the store room and in the kitchen was not easy to clean because the component is damaged or condition is in poor repair. The sink near the store room is also leaking from the pipe beneath.
  • 5-205.11 - Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
  • 5-501.16 - There is no refuse container at the kitchen hand sink and food serving area..
  • 6-202.11 - Light bulb in freezer of the store not shielded, coated, or otherwise shatter-resistent.
  • 6-301.12 - No disposable towels were provided a the hand washing lavatory in the food serving area.
  • 6-501.11 - Ceiling in food service area is leaking and is not maintained in good repair.
  • 6-501.12 - Ceilings and walls in the kitchen noted in need of cleaning.
April 27, 2004Routine46Details / Comments
  • 3-301.11 - Critical Self-service food bar: sesame seeds, bacon bits & goldfish bits require shielding.
  • 6-301.12 - No disposable towels were provided at the hand washing sink in the kitchen and in the front salad bar service area.
  • 4-204.12 - The caulking at the hood is not sealed properly. Victory reach in - bottom plate cover missing.
  • 4-904.11 - Wicker baskets used to store coffee and filters.
January 20, 2004Routine13Details / Comments
  • 5-205.11 - Critical Hand sink blocked with large box on sink.
  • 3-305.14 - Cleaner in spray bottle stored on counter beside relish and is subject to environmental sources of contamination during preparation.
  • 6-501.111 - Critical Heavy fly population observed throughout the kitchen.
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 4-501.11 - The caulking over the hood system is damaged.
  • 4-602.13 - The nonfood contact surface of the produce walk in vents soiled, ceiling rusty, door gasket soiled had accumulations of grime and debris.
  • 5-205.15 - Critical Pipe under 3 compartment sink leaking.
  • 6-501.12 - Particles from installation of paper towel dispenser on floor in kitchen near food supplies. Walk in freezer heavy build up on floor.
  • 6-501.11 - Kitchen ceiling tile heavily stained, ceiling light inoperable near large pan storage and is not maintained in good repair. Pipe attached to ceiling not secured properly.
  • 6-202.11 - Light bulb in walk in freezer not shielded, coated, or otherwise shatter-resistent.
August 19, 2003Other37Details / Comments

April 14, 2008 (Follow-up)


Violations: Comments:
Recommended for renewal of permit.

February 26, 2008 (Routine)


Violations:

January 30, 2007 (Routine)


Violations: Comments:
Recommend for permit.

October 04, 2006 (Routine)


Violations: Comments:
Ribs were in the process cooling, had been cooling for about 30 mins.; placed in an ice bath to cool down faster.
Manager posted food temp. charts for staff to begin using.
Suggest hot hold, cold hold temps and proper cooking temperatures be posted for employees to use as a quick reference. Also suggest posting cool down procedures and time requirements.

May 01, 2006 (Routine)


Violations: Comments:
Establishment is going to closed on Thusday 5/4/06 for the summer. It is going to reopen in mid August. Major cleaning is going to take place on the equipment and establishment.

January 26, 2006 (Routine)


Violations: Comments:
Recommend for Health Permit.

September 22, 2005 (Follow-up)


Violation: 6-501.12 - Repeat Floor under equipment where fryers are located is in need of cleaning.
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.
Comments:
Dishwasher: chlorine has been installed to run machine at low temperatures

September 15, 2005 (Follow-up)


Violations: Comments:
Food has been relocated from middle walk-in to another functioning walk-in. No Potentially hazardous foods are to be stored in the middle walk-in until the walk-in door and temperature are fixed.
Hobart is repairing the dishwasher. The wash is now at 180F for the wash cycle but the rinse is still below 180. A chemical sanitizer will be used to substitute for the low heat of the rinse cycle. The parts to fix the pressure gauge of the dishwasher are on order.
Spoke with the manager about the importance of acurate temperature logs for refrigeration units.

September 09, 2005 (Routine)


Violations:

March 21, 2005 (Follow-up)


Violation: 3-302.11 - Critical Repeat Unwrapped or uncovered pizza in the walk-in.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
Comments:
Ron Brooks can not find managers certification card. He is going to call serve safe and get a copy by next inspection date.
Recommended for permit renewal.

February 23, 2005 (Routine)


Violations:

February 23, 2005 (Routine)


Violations: Comments:
Chicken out of temperature was thrown out because it was in the temperature danger zone for more than four hours. To prevent other foods being out of temperature we agreed to have the walk-in temp lowered to 37F.
Hobart came to fix dishwasher while I was onsite.

July 09, 2004 (Routine)


Violations:

April 27, 2004 (Routine)


Violations:

January 20, 2004 (Routine)


Violations: Comments:
Dish

August 19, 2003 (Other)


Violations: Comments:
Verified large commercial dishwasher - final rinse 225 f. Small 3 compartment sink uses chlorine for sanitizing.

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