Bad Ass Coffee, 619 18th Street, Virginia Beach, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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August 13, 2009 | Routine | 2 | 6 | Details / Comments |
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April 09, 2009 | Routine | 1 | 5 | Details / Comments |
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December 22, 2008 | Routine | 3 | 2 | Details / Comments |
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August 20, 2008 | Routine | 1 | 4 | Details / Comments |
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April 11, 2008 | Routine | 2 | 7 | Details / Comments |
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April 11, 2008 | Routine | 2 | 7 | Details / Comments |
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January 08, 2008 | Routine | 4 | 5 | Details / Comments |
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September 25, 2007 | Routine | 1 | 3 | Details / Comments |
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June 05, 2007 | Routine | 0 | 2 | Details / Comments |
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February 05, 2007 | Routine | 4 | 4 | Details / Comments |
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August 22, 2006 | Routine | 3 | 4 | Details / Comments |
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May 17, 2006 | Routine | - | - | Details / Comments |
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March 15, 2006 | Routine | 0 | 2 | Details / Comments |
August 13, 2009 (Routine)
Violations:
- 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies. - 2310 B - The handwash station at the prep area is being used to rinse foods.
The handwash facility identified above is to be used for washing hands only - 1320 - There was no temperature measuring device located in the cooling units.
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. - 3270 - Critical Harborage conditions exist
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 3270 - Critical Premises are not being routinely inspected for evidence of pests
Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 1570 - Repeat The door gasket to the low-boy is in poor repair.
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 1550 - The hand sink is not sealed to adjoining equipment or walls.
Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: freezer.
Maintain nonfood-contact surfaces of equipment clean. - 3170 - ceiling is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
All violations discussed. Critical to be taken care of immediately.
April 09, 2009 (Routine)
Violations:
- 0820 A 2 - Critical Repeat Food cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 1060 - Repeat The nonfood contact surface of the lowboy is not corrosion resistant, nonabsorbent, and/or smooth; lined with towel.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1570 - The door gasket to the sandwich station is in poor repair.
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 1800 - The nonfood contact surface of the freezer, and dry storage cabinets has 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. - 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen handsink
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 3180 - Floors in the back prep area are noted 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.
All violations were discussed for correction. Permit issued.
December 22, 2008 (Routine)
Violations:
- 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. - 0470 - Critical Unwrapped or uncovered food in the low-boy reach-ins.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0820 A 2 - Critical Shredded cheese, sliced chicken, and salsa cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 0840 - Critical According to the ""consume by"" date on the prepared ready-to-eat (RTE) tuna salad and steak sauce in the refrigerator, the food should have been on 11/25.
Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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. - 1060 - The nonfood contact surface of the low-boy reach-in is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition.
All violations were discussed for correction.
August 20, 2008 (Routine)
Violations:
- 1320 - There was no temperature measuring device located in the reach-in freezer, front low-boy, and display case.
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. - 1580 - Repeat The cutting board(s) along the prep table and sandwich station are 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 boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1930 - Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces. Soiled wiping cloths on cutting board.
Once the in use wiping cloth becomes heavily sioled store in appropriate receptacles to prevent the contamination of food or food-contact surfaces. - 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. Unusable equipment is stored in the food prep area, the owner will discard the items.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. - 3320 - Critical Chemical spray bottle observed without a label.
Label spray bottles with contents or discard. Store chemicals away from food and food service items
All violations were discussed for correction. Please monitor the leaking low-boy unit, and post permit in public view.
April 11, 2008 (Routine)
Violations:
- 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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. - 0650 - The food on display is not protected from contamination.
Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination. - 1550 - The hand sink in the dishwashing room is not sealed to adjoining equipment or walls.
Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage. - 1570 - Repeat The multiple refrigerator door gaskets to the are in poor repair.
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 1580 - Repeat The white cutting board on the sandwich unit 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 boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1800 - The nonfood contact surface of the fire extinguisher has 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. - 2310 - Critical Repeat The handwashing facility located at the dishwashing room is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the boxes preventing its use. - 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition. - 3240 - The handwashing facility in the dish washing room is unclean and not maintained
Keep handwashing facilities clean and maintained to encourage proper handwashing.
All violations discussed for correction. A fact sheet explaining the changes to the food code was provided. Permit issued.
April 11, 2008 (Routine)
Violations:
- 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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. - 0650 - The food on display is not protected from contamination.
Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination. - 1550 - The hand sink in the dishwashing room is not sealed to adjoining equipment or walls.
Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage. - 1570 - Repeat The multiple refrigerator door gaskets to the are in poor repair.
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 1580 - Repeat The white cutting board on the sandwich unit 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 boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1800 - The nonfood contact surface of the fire extinguisher has 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. - 2310 - Critical Repeat The handwashing facility located at the dishwashing room is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the boxes preventing its use. - 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition. - 3240 - The handwashing facility in the dish washing room is unclean and not maintained
Keep handwashing facilities clean and maintained to encourage proper handwashing.
All violations discussed for correction. A fact sheet explaining the changes to the food code was provided. Permit issued.
January 08, 2008 (Routine)
Violations:
- 0820 2 - Corrected During Inspection Critical Soy milk and egg whites cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 0830 - Critical Repeat The prepared ready-to-eat (RTE) slice meat and cooked chicken in the refrigeration unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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. - 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a quats test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 1570 - The door gasket of the sandwich unit refrigerator is damaged.
Repair or replace the sandwich unit refrigerator door gasket in accordance with the manufacturer's specifications. - 1580 - The small cutting boards are 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 boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine.
Clean and sanitize these surfaces for food contact. - 1800 - The nonfood contact surface of the bottom of the reach in freezer has 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. - 2310 - Corrected During Inspection Critical The handwashing facility located in the dishwashing room is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available recycling items during all hours of operation. Remove the r preventing its use. - 3200 - Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition.
All violations discussed for correction.
September 25, 2007 (Routine)
Violations:
- 0830 - Critical The ready-to-eat (RTE) commercially processed chicken in the refrigeration unit was 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. - 1320 - There was no temperature measuring device located in the sandwich unit.
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. - 3030 - No disposable towels were provided at the hand washing lavatory in the restroom.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 3180 - Floor under equipment and along cove molding/base boards noted 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.
Above discussed for corrective action.
June 05, 2007 (Routine)
Violations:
- 2310 B - The handwash station is being used as a dump station.
The handwash facility identified above is to be used for washing hands only - 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.
Above discussed for corrective action
February 05, 2007 (Routine)
Violations:
- 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. - 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0450 - Critical Employees observed handling ready-to-eat (RTE) food 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. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1320 - There was no temperature measuring device located in the glass display reach-in 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. - 1900 - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Provide quat at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time. - 2310 - Corrected During Inspection Critical The handwashing facility located front grill area is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the table preventing its use. - 3020 - Soap was not provided at the hand washing lavatory in the back area.
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
Critical violations discussed for immediate correction/Other violations discussed for corrective action.
August 22, 2006 (Routine)
Violations:
- 0450 C - Bowl or utensil without handle used to dispense food.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food. - 0820 - Critical Milk in the customer self serve area cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. - 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine.
Clean and sanitize these surfaces for food contact. - 1800 - The nonfood contact surface of the exterior of food containers 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. - 2000 - Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2020 - Unwrapped forks, or spoons were not stored in the customer self serve area with the handles up.
To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers. - 3340 - Corrected During Inspection Critical Repeat Container of a cleanser are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of cleansers must be located in an area that is not above food, equipment, utensils, linens or single service items.
All violations discussed for correction. Discussed using time as a public health control for milk in the self service area. The kitchen is maintained in a hygienic condition.
May 17, 2006 (Routine)
Violations:
- 0240 - Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 1400 - Repeat The sandwich unit refrigerator waste collection compartment is not properly sloped to eliminate pooling water.
Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain. - 2000 - Single service were found stored on the floor.
Store single service in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 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. - 3340 - Critical Containers of cleansers not stored separately from insecticides.
Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
All violations discussed for correction.
March 15, 2006 (Routine)
Violations:
- 0550 - In-use utensils improperly stored between use.
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 140F and the container. - 1400 - The sandwich unit refrigerator waste collection compartment is not properly sloped to eliminate pooling water.
Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
All violations discussed for correction. Inspection conducted due to change in ownership. This permit is to be use in conjunction with all other required permits and licenses. Permit issues. Good luck.
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